Made available in DSpace on 2014-06-11T19:23:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-10Bitstream added on 2014-06-13T20:10:49Z : No. of bitstreams: 1 fazio_mls_me_sjrp.pdf: 437119 bytes, checksum: 8c7013b7bf6c7b9da6b0846191d8ee86 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / As frutas são constituintes importantes da dieta humana devido aos seus valores nutritivos e por satisfazerem os hábitos alimentares de grande parte dos consumidores. A polpa é o produto obtido por esmagamento das partes comestíveis de frutas carnosas por meio de processos tecnológicos adequados. As frutas com atividade de água (Aa) maior que 0,98 são muito susceptíveis à deterioração por bactérias, bolores ou leveduras. O desenvolvimento e o metabolismo microbiano exigem a presença de água numa forma disponível e a Aa é um índice desta disponibilidade. As polpas de frutas apresentam como características gerais: elevada Aa, potencial de óxido-redução positivo e baixo pH. Destes fatores a elevada acidez restringe a microbiota deterioradora, que se limita principalmente a bactérias lácticas e acéticas, bolores e leveduras; sendo que os dois últimos constituem os mais importantes agentes de deterioração de polpas e sucos de frutas. Neste trabalho objetivou-se avaliar a qualidade microbiológica de 62 amostras de polpas congeladas de frutas comercializadas na região de São José do Rio Preto - SP. Os resultados obtidos para coliformes termotolerantes e Salmonella spp revelaram que todas as amostras (100%) encontravam-se em conformidade com o padrão federal em vigor, sendo consideradas, portanto, produtos em condições sanitárias satisfatórias. Foram ainda isoladas 136 leveduras, as quais foram submetidas, para identificação, aos testes taxonômicos (morfológicos, fisiológicos e de assimilação de fontes de carbono). Os resultados destes testes mostraram a ocorrência de 57 (41,90%) culturas classificadas como Saccharomyces cerevisiae, 24 (17,65%) Debaryomyces hansenii var. fabryi, 13 (9,55%) Dekkera bruxellensis, 13 (9,55%) Torulaspora delbrueckii, 6 (4,40%) Rhodotorula mucilaginosa, 4 (2,94%) Rhodotorula glutinis, 4 (2,94%) Trichosporon beigelii... / The fruits are important constituents of the human diet due to their nutritional values and because they satisfy the food habits of large number of the consumers. The fruit pulp is obtained by crushing the edible parts of fruits by right technological process. Fruits that have water activity (aw) over 0.98 are susceptible to deterioration by bacteria, molds and yeasts. The development and the microbial metabolism require the presence of water in an available way and aw is an indicator of this availability. Fruit pulps have the general characteristics: high aw, positive oxide - reduction potential and low pH. Of these factors the high acidity limits the decay agents, mainly to acetic and lactic bacteria, molds and yeasts; but molds and yeasts are the most important deterioration agents in fruit pulps and juices. In this study was evaluated the microbiological quality of 62 samples of fruit frozen pulps commercialized in the region of São José do Rio Preto - SP. The results obtained for fecal coliforms and Salmonella spp revealed that all samples (100%) were in accordance with the current federal standard, being considered therefore products in satisfactory sanitary conditions. One hundred and thirty six yeasts were isolated from the samples, which were submitted, for identification, to taxonomic tests (morphological, physiological and to carbon sources assimilation). The results of the taxonomic tests showed the occurrence of 57 (41.90%) cultures classified as Saccharomyces cerevisiae, 24 (17.65%) Debaryomyces hansenii var. fabryi, 13 (9.55%) Dekkera bruxellensis, 13 (9.55%) Torulaspora delbrueckii, 6 (4.40%) Rhodotorula mucilaginosa, 4 (2.94%) Rhodotorula glutinis, 4 (2.94%) Trichosporon beigelii, 2 (1.47%) Hanseniaspora vineae, 2 (1.47%) Sporidiobolus johnsonii, 2 (1.47%) Candida apis, 1 (0.74%) Cryptococcus albidus, 1 (0.74%) Debaryomyces hansenii... (Complete abstract click electronic access below)

A qualidade global da massa de pão congelada por um longo período é um desafio para indústria de panificação. O uso de diferentes técnicas pode ajudar a explicar os danos sofridos à massa de pão durante o congelamento e armazenamento congelado. A presença de água na forma de cristais de gelo foi vista como a principal causa de defeitos à estrutura da massa. Gomas guar e xantana foram incorporadas às massas para contornar os danos causados pelo congelamento. Das análises térmicas conduzidas em calorímetro de varredura diferencial foi possível quantificar a quantidade de gelo presente na massa. A adição de (0,125 a 0,250) g/100g de goma guar e de (0,214 e 0,250) g/100g de goma xantana diminuíram os valores de entalpia na massa ao longo do armazenamento congelado. A fração de gelo foi menor e mais estável nas massas contendo (0,125 e 0,250) g/100g de goma guar ou xantana. O valor da atividade de água diminuiu nas massas contendo goma guar e com níveis mais altos de goma xantana, após o ciclo de congelamento e descongelamento e 170 dias de armazenamento. Alterações na estrutura das massas foram medidas e visualizadas pela análise de textura e por microscopia eletrônica de varredura (MEV). Adição de goma xantana e principalmente de goma guar às massas aumentaram a resistência à extensão após 170 dias de armazenamento congelado. A extensibilidade não foi influenciada pela adição de gomas e manteve estabilidade nos períodos de armazenamento estudados. A MEV ajudou a explicar os danos causados à rede de glúten pelos cristais de gelo ao longo do armazenamento congelado. A massa sem gomas apareceu com pequenos danos na rede de glúten com 21 dias de armazenamento e estes danos aumentaram progressivamente por até 170 dias, mostrando um glúten menos contínuo, mais rompido e separado dos grânulos de amido. As massas contendo gomas minimizaram, mas não evitaram os danos causados ao longo do armazenamento congelado. / The global quality of the frozen bread dough for long periods of frozen storage is the challenge to bakery industry. The use of different techniques could help to explain the damages caused in the frozen dough during the freezing and along frozen storage time. The presence of water as ice crystals was the main cause of damage on the dough structure. In order to minimize the freezing damages, guar and xanthan gums were incorporated in the dough. From thermal analysis by DSC technique, the amount of ice present in the dough was determined. The addition of (0.125 to 0.250) g/100g guar gum and (0.214 and 0.250) g/100g xanthan gum presented lower values of fusion enthalpy. The addition of (0.125 and 0.250) g/100g of guar gum decreased or stabilized the frozen water content, suggesting minimal damage on the dough structure along frozen storage time. The water activity in the dough samples with guar gum and higher quantities of xanthan gum decreased after the freezing-thawed cycle and after a period of frozen storage of 170 days. The incorporation of xanthan gum and mainly the incorporation of guar gum increased the maximum resistance of the dough after 170 days. The extensibility was not affected by addition of gums along frozen storage time. The MEV technical helped to explain the damaged dough structure caused by ice crystals along frozen storage time. Dough samples without gums presented structure damage only after 21 days and increased after 170 days, resulting in less continuous gluten, more disrupted and separated from starch granules. The doughs with gums suffered less damage in the gluten matrix, but did not avoid the problems caused by frozen storage.

La presente tesis tiene como propósito principal elaborar un análisis y evaluación de los factores más importantes que determinan el desarrollo del servicio de transporte de productos alimenticios perecederos en un operador logístico en la cadena de frío, en función a las necesidades del cliente y al correcto funcionamiento del servicio; con la finalidad de que la empresa se consolide como operador logístico, brindando los servicios de almacenamiento, consolidación de mercadería, transporte y distribución. A partir de una entrevista con el gerente general y el coordinador de transporte se pudo comprender el origen de diversos problemas que vienen afectando al servicio de transporte, siendo este la falta de un análisis de factores que intervienen en la operatividad del servicio. Antes del análisis de dichos factores, se realizó una revisión bibliográfica de los antecedentes y las bases teóricas referentes al tema. A partir de ello se concluyó que existen muy pocos antecedentes en el Perú de estudios referentes al servicio de transporte de productos alimenticios perecederos y de la cadena de frío. Sin embargo, se encontraron estudios referentes a la cadena de frío en países como Venezuela, Colombia, Estados Unidos y otros países, lo cual nos dio a entender que la gestión de la cadena frío se encuentra más desarrollada en el extranjero. En base a esto, se elaboraron propuestas de mejora con las bases teóricas revisadas, registros de información brindados por la empresa e información adicional recopilada de los clientes. This thesis has as a main purpose preparing an analysis and evaluation of the most important factors determining the development of the service of transporting perishable foodstuffs into a logistics operator in a cold chain, according to the needs of the client and the proper functioning of the operations of the system; the company will obtain a strong base in the branch of the logistics department, providing storage services, consolidation of goods, transport and distribution. From an interview with the general manager and the transportation coordinator, it can be understood that the lack of an analysis in the logistics department is the origin of the diverse problems that are affecting the transport service. Before the analysis of these factors, a literature review of the history and theoretical basis concerning the issue was made. From this it was concluded, that there are very few precedents in Peru, relating to the studies of the transportation of perishable food products and cold chain. However, studies on the operational refrigeration in countries such as Venezuela, Colombia, United States and other countries, gave us information to understand that the management of the cold chain is more developed abroad. Based on the studies made proposals to improve the theoretical foundations were revised, and records of information were provided to develop the logistics process in Peru.

La presente investigación está basada en la metodología científica, en la cual se buscó determinar las principales limitaciones internas de los productores que explican el incremento de las importaciones de papa precocida congelada. Para ello, se plantea un objetivo general, el cual consiste en analizar cómo las importaciones de papa precocida congelada de Países Bajos durante 2010-2019 se incrementaron por las limitaciones internas de los productores peruanos. La investigación se desarrollará a través de un enfoque mixto con un diseño no experimental de tipo transversal descriptivo. En primer lugar, se obtuvo información de fuentes secundarias, las cuales fueron artículos de investigación en revistas indexadas, tesis de grados y bases de datos obtenidos de Trade Map, UN Comtrade, Veritrade, FAOSTAT, MIDAGRI e INIA. En las fuentes secundarias se encontraron bases teóricas que avalan la investigación. Asimismo, con estas fuentes se logró plantear una realidad problemática que permite evidenciar que existe el problema general y los específicos. De esta manera, se pudo obtener argumentos que validen el tema tanto de forma cuantitativa como cualitativa a traves del análisis de documentos teóricos y resultados de bases de datos. Para adquirir la información primaria, se determinó una población de estudio conformada por 12 expertos del sector y el tema. Entre los miembros tenemos a 4 ingenieros del CIP, 4 especialistas de instituciones como SUNAT y consultoras, 4 investigadores agrícolas del INIA, MIDAGRI, Asociación de Productores Agropecuarios de Oyón (APAO) y por parte de la Municipalidad provincial de Oyón, a quienes se les realizaron entrevistas semi estructuradas. Se utilizó el software Atlas. Ti para procesar la información brindada por los especialistas, y así poder analizar los objetivos de forma detallada. Por último, las principales variables que influyeron en el incremento de la importación de papa precocida congelada durante el periodo de 2010-2019 fueron: la tecnología, la organización y el rendimiento. Según los resultados obtenidos en el estudio, se explicará las limitantes internas de los productores peruanos que impactaron en el comportamiento de las importaciones de papa congelada precocida con el fin de poder contribuir a futuras investigaciones que se realicen respecto al tema de investigación escogido. / This research is based on scientific methodology, in which we sought to determine the main internal limitations of producers that explain the increase in imports of frozen prefried potatoes. For this purpose, the general objective is to analyze how imports of frozen prefried potato from the Netherlands during 2010-2019 increased due to the internal limitations of Peruvian producers. The research will be developed through a mixed approach with a descriptive cross-sectional non-experimental design. First, information was obtained from secondary sources, which were research articles in indexed journals, graduate theses and databases obtained from Trade Map, UN Comtrade, Veritrade, FAOSTAT, MIDAGRI and INIA. In the secondary sources, theoretical bases were found to support the research. Likewise, with these sources, a problematic reality was established to demonstrate the existence of the main problem and the specific ones. In this way, it was possible to obtain arguments that validate the topic both quantitatively and qualitatively through the analysis of theoretical documents and database results. In order to acquire the primary information, a study population of 12 experts of the sector and the subject was determined. Among the members were 4 engineers from CIP, 4 specialists in the sector and from institutions such as SUNAT and consulting firms, 4 agricultural researchers from INIA, MIDAGRI, the Oyón Agricultural Producers' Association (APAO) and the Oyón Provincial Municipality, who were interviewed in semi-structured interviews. Atlas.ti software was used to process the information provided by the specialists in order to analyze the objectives in a detailed and thorough manner. Finally, the main variables that influenced the increase in the import of precooked frozen potato during the period 2010-2019 were: technology, organization and yield. According to the results obtained in the study, the internal limitations of Peruvian producers that impacted the behavior of precooked frozen potato imports will be explained in order to be able to contribute to future research to be carried out regarding the chosen research topic. / Tesis

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / O caju destaca-se dentre as espÃcies frutÃferas nativas do Nordeste, por possuir elevada potencialidade para o consumo in natura e processamento industrial. A polpa e o suco sÃo importantes componentes da dieta humana por serem considerados uma fonte natural de carboidratos, carotenoides, vitaminas e compostos fenÃlicos, substÃncias com alto potencial antioxidante, e tÃm despertado o interesse de diferentes grupos de pesquisa. Este trabalho teve como objetivo estudar a estabilidade da polpa de caju com conservantes, pasteurizada e concentrada congelada durante 12 meses de armazenamento, atravÃs de determinaÃÃes quÃmicas, fÃsico-quÃmicas e microbiolÃgicas e a elaboraÃÃo de nÃctar e suco tropical adoÃado, estudando a estabilidade sensorial dos mesmos durante 360 dias de armazenamento da polpa. As polpas nÃo apresentaram interaÃÃo significativa para pH, sÃlidos solÃveis, acidez titulÃvel e coordenada de cor a. O pH e os sÃlidos solÃveis variaram com o tempo mas mantiveram-se dentro dos padrÃes da legislaÃÃo. A acidez nÃo variou com o armazenamento. A coordenada de cor a* ajustaram ao modelo cÃbico. O Ãcido ascÃrbico variou de 190,65 a 308,45mg/100g na polpa com conservantes, 170,95 a 299,70 mg/100g na polpa pasteurizada e de 514,68 a 865,42mg/100g na polpa concentrada, valores estes bastante expressivos. Pigmentos escuros solÃveis, luminosidade, hue, croma, carotenoides, teor de polpa, aÃÃcares totais apresentaram interaÃÃo significativa e foram avaliados por regressÃo variando com o tempo de armazenamento, exceto a coordenada de cor b*. Os teores de aÃÃcares totais mantiveram-se em torno de 10,01 a 13,25% nas polpas com conservantes e pasteurizadas a 24 a 27% na polpa concentrada, sendo estes em sua maioria representados por aÃÃcares redutores. As anÃlises microbiolÃgicas confirmaram a eficÃcia das etapas de processamento, tratamento tÃrmico e concentraÃÃo na manutenÃÃo da qualidade microbiolÃgica, uma vez que nÃo foi observado crescimento de microrganismos durante o perÃodo de armazenamento. Os nÃctares e os sucos tropicais adoÃados de caju apresentam-se na faixa de aceitaÃÃo sensorial em todos os atributos avaliados. O congelamento das polpas de caju com conservantes, pasteurizada e concentrada à viÃvel uma vez que nÃo ocorrem perdas significativas na qualidade dos produtos. A polpa de caju concentrada apresentou as melhores notas nos atributos sensoriais avaliados. / The cashew (Anacardium occidentale, L.) has a great economic importance to the Northeast region, notably for the great acceptance by consumers, both for their sensory properties (color, aroma, flavor, texture) as for its nutritional and functional values. It stands out among the fruit species native to the Northeast because it has high potential for fresh consumption and industrial processing. The cashew and cashew apple juice are important components of the human diet because they are considered a natural source of carbohydrates, carotenoids, vitamins and phenolic compounds, substances with high antioxidant potential, and have attracted the interest of various research groups. This work aimed to study the stability of cashew apple pulp with preservatives, pasteurized and concentrated frozen storage for 12 months, through to chemical, physical-chemical and microbiological analysis. And production of cashew apple nectar and cashew apple sweetened tropical juice and sensorial stability during 360 days of storage of the pulp. The pulps showed no significant interaction for pH, soluble solids, acidity and color coordinated. The pH and soluble solids varied with time but remained within standards legislation. The acidity no change during the storage. The color coordinate set to the cubic model. The parameters vitamin C ranged from 190.65 to 308.45 in the pulp with preservatives, 170.95 to 299.70 in the pulp pasteurized and from 514.68 to 865.42 mg/100g in concentrated pulp, these values very expressive. Dark pigments soluble, brightness, hue*, chroma*, carotenoids, pulp content, total sugar showed significant interaction were assessed by regression with time varying storage except color coordinate b. The concentration of total sugars remained around 10.01 to 13.25% for pulps with preservatives and pasteurized,and to 24 to 27% in the concentrated pulp, which are mostly represented by sugars. The microbiological analyses confirmed the effectiveness of the processing, thermal treatment and concentration in the maintenance of the microbiological quality, once growth of microorganisms was not observed in the product during the storage period. The cashew apple nectars and juices sweetened have good acceptability in all sensory attributes. The frozen pulps cashew with preservatives, pasteurized and concentrated is viable since no significant losses occur in the quality of products.