Made available in DSpace on 2014-12-17T14:07:19Z (GMT). No. of bitstreams: 1 YanaLN_DISSERT.pdf: 5775270 bytes, checksum: f47a012d46ef867169583aea0a586ef2 (MD5) Previous issue date: 2014-08-15 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The natural raw materials acquired special importance beside the mineral raw materials with the need for using alternative sources to oil, because they can be used to produce biopolymers. Gelatin, produced from the denaturation of collagen, and starch, an abundant polysaccharide in various plants, are examples of biopolymers which have several technological applications, especially in films. The objective of this work is to produce polymeric bioblends with gelatin and corn starch using two types of gelatin: commercial bovine gelatin and gelatin produced from mechanically separated flesh of tilapia (Oreochromis niloticus). For the extraction of tilapia gelatin 3 distinct pretreatments, followed by extraction in distilled water under heating were performed. The properties of gelatin extracted were similar to bovine gelatin, and the differences can be explained by the difference in extraction processes and sources. Blends of commercial gelatin and starch were produced in an internal mixer from a Haake torque rheometer, to study the behavior of the gelatin mixture with starch, thus, the same compositions were processed by twin screw extrusion, to define the mixing parameters. Subsequently, the extrusion of blends of tilapia gelatin and corn starch was carried out in the same twin screw extruder. The physico-chemical, rheological and morphological properties of the blends with thermoplastic starch and gelatin were studied. It was found that various properties vary linearly with increasing concentration of the components. The blends produced are immiscible, and among the two gelatins, tilapia gelatin showed a better interfacial adhesion with the corn starch. Regarding the morphology, gelatins formed the dispersed phase in all compositions studied, even in compositions rich in starch. Can be concluded that the procedure for tilapia gelatin extraction is feasible and advantageous, and the increasing in its scale to a reactor of 30 liters is possible, with a satisfactory yield. The bioblends of bovine gelatin/corn starch and tilapia gelatin/corn starch were successfully produced, and the processing conditions were appropriate / Com a necessidade da utiliza??o de fontes alternativas ao petr?leo, as mat?rias-primas naturais adquiriram uma import?ncia especial ao lado das mat?rias-primas minerais, pois podem ser utilizadas na produ??o de biopol?meros. Como exemplo disso tem-se a gelatina, um biopol?mero produzido a partir da desnatura??o do col?geno de fontes animais, e o amido, um polissacar?deo abundante em diversas fontes vegetais, que apresentam diversas aplica??es tecnol?gicas, sobretudo, na produ??o de filmes. O objetivo deste trabalho ? produzir bioblendas polim?ricas de gelatina e amido de milho utilizando dois tipos de gelatina: gelatina bovina comercial e gelatina obtida a partir de res?duos de carne mecanicamente separada de til?pia (Oreochromis niloticus). Para a extra??o da gelatina de til?pia foram realizados 3 pr?-tratamentos distintos, seguidos da extra??o em ?gua destilada sob aquecimento. As propriedades da gelatina extra?da foram semelhantes ?s da gelatina bovina estudada, e as diferen?as observadas podem ser justificadas pela diferen?a de processos de extra??o e de fontes de obten??o. Foram produzidas blendas de gelatina e amido de milho comercial em uma c?mara de mistura de um re?metro de torque tipo Haake com o objetivo de avaliar o comportamento de mistura da gelatina com o amido. Posteriormente, ap?s definidos os par?metros de mistura, realizou-se a extrus?o das blendas de gelatina de til?pia e amido de milho. As propriedades f?sico-qu?micas, reol?gicas e morfol?gicas das blendas de gelatina com amido termopl?stico foram estudadas. Observou-se que diversas propriedades variam linearmente com o aumento da concentra??o de um dos componentes. As blendas produzidas se mostraram imisc?veis, e, dentre as duas gelatinas, a gelatina de til?pia apresentou uma melhor ades?o interfacial com o amido de milho. Quanto ? morfologia, as gelatinas formaram a fase dispersa em todas as composi??es estudadas, mesmo nas composi??es ricas em amido. Conclui-se que o procedimento para a extra??o da gelatina de til?pia ? vantajoso e vi?vel, sendo poss?vel o aumento de sua escala para um reator de 30 litros com rendimento satisfat?rio. Foi poss?vel produzir, com sucesso, as bioblendas de gelatina bovina /amido de milho e de gelatina de til?pia/amido de milho, e as condi??es de processamento utilizadas foram adequadas

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-06-06T19:28:40Z No. of bitstreams: 1 2016 - Ana Carolina Sergio Almeida.pdf: 2188289 bytes, checksum: 6fb06d1f56e16d407151d3d5281a8fe8 (MD5) / Made available in DSpace on 2017-06-06T19:28:40Z (GMT). No. of bitstreams: 1 2016 - Ana Carolina Sergio Almeida.pdf: 2188289 bytes, checksum: 6fb06d1f56e16d407151d3d5281a8fe8 (MD5) Previous issue date: 2016-03-03 / CAPES / Despite the current preoccupation with an increasingly natural food, it is known that industrialized or highly processed foods are increasingly present in food habits of the population. Within this group of foods, stuffed sweet biscuits are highlighted, being characterized by high calorie that is due to high levels of fats and sugars present in their formulations. The process of thermoplastic extrusion is widespread in the category of crackers, especially those based on corn, but this technology can also be applied in the development of sweet biscuits stuffed. Whole cereal cracker formulations provide improvements in the nutritional properties, by increasing the content of dietary fiber, particularly insoluble. To maintain nutritional benefit, it is necessary to incorporate a sweet fillings which also adds functional benefits to the final product. The fruits are good choices for this type of product, its sensory benefits, in addition to high levels of soluble fiber and antioxidants. Thus, the aim of this study was to develop formulations for biscuit fillings processed by coextrusion, differentiated in relation to that currently exist in the market which have high levels of saturated vegetable fat. The biscuits were developed with whole grain flours such as corn, rice and sorghum, in equivalent proportions and the fillings were made with different fruit pulps (guava, a?a? and pineapple), sucrose, glucose powder, high pectin and low methoxyl ( ATM and BTM), polyols, maltodextrin, citric acid as an acidulant, sodium citrate as a stabilizer and sodium benzoate as a preservative. One of the important parameters in the preparation of the formulations was the low water activity of the fillings, which was in the range of 0.6, lower than desirable (0.5). The f?scio-chemical characterization of fillings showed that the pH of the formulations was close to 4.5, especially the filling of A?ai and also showed a high content of total solids due to the high concentration in the processing. With respect to rheological evaluation, the fillings made of the three types of pulp presented pseudoplastic behavior, and the model of Herschel-Bulkley was the best in describing the flow. In addition, the guava was more structured and less physically suffered the effects of temperature rise. The evaluation of the stability of the already filled biscuits, during storage, by instrumental texture tests demonstrated that the balance between the two dies (and biscuit filling) has been reached between the eighth day and the fifteenth day of storage. Comparison of the chemical composition of cookies developed with similar existing in the market showed that there was a reduction of lipid content and calorie and increased soluble fiber content, especially for the biscuit guava stuffed. / Apesar da preocupa??o atual com uma alimenta??o cada vez mais natural, sabe-se que os alimentos industrializados ou super processados est?o cada vez mais presentes nos h?bitos alimentares da popula??o. Dentro desse grupo de alimentos, os biscoitos doces recheados ganham destaque, sendo caracterizados pelo elevado teor cal?rico que se deve aos altos teores de gorduras e a??cares presentes em suas formula??es. O processo de extrus?o termopl?stica encontra-se muito difundido na categoria de biscoitos salgados, principalmente aqueles ? base de milho, mas essa tecnologia pode ser aplicada tamb?m no desenvolvimento de biscoitos doces recheados. Formula??es ? base de cereais integrais conferem ao biscoito melhorias nas propriedades nutricionais, pelo aumento do teor de fibras alimentares, principalmente as insol?veis. Para manter esse benef?cio nutricional, faz-se necess?ria a incorpora??o de um recheio doce que tamb?m agregue benef?cios funcionais ao produto final. As frutas s?o boas op??es para este tipo de produto, pelos seus benef?cios sensoriais, al?m dos elevados teores de fibras sol?veis e antioxidantes. Desta forma, o objetivo deste trabalho foi desenvolver formula??es para recheios de biscoito processado por coextrus?o, diferenciado em rela??o aos que existem atualmente no mercado, que apresentam altos teores de gordura vegetal saturada. Os biscoitos foram desenvolvidos com farinhas de cereais integrais como milho, arroz e sorgo, em propor??es equivalentes e os recheios foram elaborados com diferentes polpas de frutas (goiaba, a?a? e abacaxi), sacarose, glicose em p?, pectina de alta e baixa metoxila??o (ATM e BTM), poli?is, maltodextrina, ?cido c?trico como acidulante, citrato de s?dio como estabilizante e benzoato de s?dio como conservador. Um dos par?metros importantes na elabora??o das formula??es era a baixa atividade de ?gua dos recheios, que ficou na faixa de 0,6, inferior ao desej?vel (0,5).A caracteriza??o f?scio-qu?mica dos recheios mostrou que o pH das formula??es ficou pr?ximo a 4,5, principalmente o recheio de a?a? e tamb?m apresentaram um elevado teor de s?lidos totais devido a alta concentra??o no processamento.Com rela??o ? avalia??o reol?gica, os recheios elaborados com os tr?s tipos de polpa apresentaram comportamento pseudopl?stico, e o modelo de Herschel-Bulkleyfoi o que melhor descreveu o escoamento. Al?m disso, o recheio de goiaba se mostrou mais estruturado fisicamente e sofreu menos o efeito do aumento de temperatura. A avalia??o da estabilidade dos biscoitos j? recheados, ao longo do armazenamento, pelos testes de textura instrumental mostrou que o equil?brio entre as duas matrizes (biscoito e recheio) foi atingido entre o oitavo dia e o d?cimo quinto diade armazenamento. A compara??o da composi??o centesimal dos biscoitos desenvolvidos com similares existentes no mercado mostrou que houve uma redu??o do teor de lip?deos e do teor cal?rico e aumento do teor de fibras sol?veis, principalmente para o biscoito recheado de goiaba.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-07-11T19:50:40Z No. of bitstreams: 1 2012 - Kelita Carlos Silva Andrade.pdf: 1653019 bytes, checksum: 809493b3b663dca4af908465e310983c (MD5) / Made available in DSpace on 2017-07-11T19:50:40Z (GMT). No. of bitstreams: 1 2012 - Kelita Carlos Silva Andrade.pdf: 1653019 bytes, checksum: 809493b3b663dca4af908465e310983c (MD5) Previous issue date: 2012-05-04 / Tropical countries such, as Brazil, are the custodians of a great variety of sources of plant polysaccharides known and others not yet explored that have great potential in industrial applications among which we mention the cashew gum. Due to structural similarity between cashew gum and gum Arabic, some studies report the possibility of replacement of them. Thus, this study aims to increase the technical and scientific knowledge on the technological properties of cashew gum and compare it with gum arabic in order to ensure its application in the food industry. Hence, in this study the cashew gum and arabic gum were characterized before and after the extrusion process. Two treatments were do, one profile with low temperature and shear rate and other with high temperature and shear. The results of chemical composition demonstred that the fresh cashew gum had lower ash content than the trade gum arabic, indicating lower impurities. In addition, fresh cashew gum and processed cashew gum were highlighted by the high levels of soluble fiber. However, cashew gum had lower minerals's level that the gum arabic. In the viscosity profile, was observed that it was increased in the gum arabic processed samples, whereas in the cashew gum processed samples decreased. Analysis of x-ray diffraction confirmed the predominance of the amorphous chain of the two samples. Rheometry through the flow and viscosity curves allowed the characterization of the samples as pseudoplastic fluids, according to the mathematical model of Ostwald Waale. The samples showed a reduction in glass transition temperature after extrusion. By colorimetry, was observed that the color parameters of cashew gum and gum arabic were different at the 5% significance level. From the parameters and results evaluated, cashew gum could be indicated as a replacement for gum arabic. However, additional analysis are suggested. / Pa?ses tropicais, como o Brasil, s?o deposit?rios de uma grande variedade de fontes de polissacar?deos vegetais conhecidos e outros ainda n?o explorados que possuem grande potencial em aplica??es industriais, dentre os quais podemos citar a goma de cajueiro. Algumas pesquisas reportam a possibilidade do uso desta goma em v?rios setores em substitui??o ? goma ar?bica devido ? semelhan?a estrutural. Sendo assim, este estudo se prop?e a aumentar o conhecimento t?cnico-cient?fico sobre as propriedades tecnol?gicas da goma de cajueiro e compar?-la ? goma ar?bica para assegurar sua aplica??o na ind?stria de alimentos, especificamente. Para tanto, neste estudo foram realizadas an?lises de caracteriza??o da goma de cajueiro e ar?bica, antes e ap?s o processo de extrus?o. Foram realizados dois tratamentos: um perfil de baixa temperatura e cisalhamento e outro de alta temperatura e cisalhamento. Nos resultados de composi??o centesimal notou-se que a goma de cajueiro in natura apresentou menor teor de cinzas que a goma ar?bica comercial, indicando menor grau de impurezas. Al?m disso, as amostras de goma de cajueiro in natura e processadas destacaram-se pelo alto teor de fibra sol?vel, cerca de 90%. Por outro lado, a goma de cajueiro apresentou menores teores de minerais que a goma ar?bica. No perfil de viscosidade foi observado que este par?metro aumentou nas amostras de goma ar?bica processadas, enquanto, nas amostras processadas de goma de cajueiro houve redu??o. A an?lise de difra??o de raio-x confirmou a predomin?ncia de conforma??o amorfa das cadeias polim?ricas de ambas amostras. An?lises reol?gicas, por meio da curva de fluxo e viscosidade, permitiram a caracteriza??o das amostras como fluidos pseudopl?sticos, obedecendo ao modelo matem?tico de Ostwald de Waale. As amostras apresentaram redu??o na temperatura de transi??o v?trea ap?s a extrus?o. Por colorimetria foi observado que os par?metros de cor entre a goma de cajueiro e a goma ar?bica foram diferentes ao n?vel de 5% de signific?ncia. A partir dos par?metros avaliados e dos resultados obtidos, a goma de cajueiro poderia ser indicada como substituta da goma ar?bica. Entretanto, sugerem-se an?lises complementares.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-10-11T20:53:57Z No. of bitstreams: 1 SistanleyJonesLimaBispo_TESE.pdf: 3279866 bytes, checksum: 4e4c98181eb5b9e3145660daab8debff (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-10-14T20:57:44Z (GMT) No. of bitstreams: 1 SistanleyJonesLimaBispo_TESE.pdf: 3279866 bytes, checksum: 4e4c98181eb5b9e3145660daab8debff (MD5) / Made available in DSpace on 2016-10-14T20:57:44Z (GMT). No. of bitstreams: 1 SistanleyJonesLimaBispo_TESE.pdf: 3279866 bytes, checksum: 4e4c98181eb5b9e3145660daab8debff (MD5) Previous issue date: 2016-06-03 / Esta pesquisa apresenta uma abordagem a cerca do processo de reciclagem do polipropileno refor?ado com fibras de curau? reprocessado. Sendo uma proposta alternativa de refor?o aos comp?sitos polim?ricos. Teores de fibras de 0%, 10%, 20% e 30% foram analisados para verifica??o de suas propriedades mec?nicas comparando-as, inclusive com as propriedades do polipropileno (PP). Os biocomp?sitos granulados foram preparados em uma extrusora. Os corpos de prova foram moldados por processo de inje??o e submetidos aos ensaios mec?nicos de tra??o uniaxial, flex?o em tr?s pontos e impacto. Para verifica??o de danos aos corpos de prova utilizou-se da an?lise por microscopia eletr?nica de varredura (MEV). Estes biocomp?sitos tamb?m foram submetidos a ensaios f?sico - qu?micos de ?ndice de fluidez (IF). Observou-se que os biocomp?sitos de polipropileno com 30% de fibras de curau? apresentaram maior m?dulo de elasticidade e menor resist?ncia ao impacto. Para todos os biocomp?sitos, os valores encontrados nos ensaios de tra??o para os limites de escoamento e tens?o de ruptura n?o sofreram altera??es ? medida que se adicionavam as fibras. Outros pontos relevantes foram o aumento da resist?ncia ? flex?o, a redu??o da degrada??o t?rmica das misturas polipropileno e fibras de curau?, e o n?o comprometimento de uma forma em geral, da fabrica??o dos biocomp?sitos, quando analisados por microscopia eletr?nica de varredura. / This research presents an approach about the polypropylene recycling process reinforced with curau? reprocessed fibers. As an alternative proposal reinforcement to polymeric composites. Levels of 10 %, 20 % and 30 % of fibers in the biocomposites were analyzed to check their mechanical properties comparing them, even with the properties of polypropylene (PP). Pellets biocomposites were prepared by the extrusion process, and the specimens were manufactured by injection process and subjected to mechanical tests of uniaxial tensile, three point bending and impact. To check for damage to the specimens was used to analysis by scanning electron microscopy (SEM). These biocomposites were also subjected to testing physical ? chemistry of index of fluidity (IF). It was observed that the polypropylene biocomposites with 30 % curau? fibers showed higher elastic modulus for both traction and to flexion and less resistance to impact. For all biocomposites, the values found in tensile tests to the limits of flow and maximum voltage have approximate values as they were added the curau? fibers. Another important point was increased resistance to bending in biocomposite as promoting the addition of curau? fibers and decrease as they were reprocessed also decreased thermal degradation of the polypropylene blends and curau? fibers, and no impairment of so in general, the production of biocomposites, when analyzed by scanning electron microscopy.

Made available in DSpace on 2014-12-17T14:57:55Z (GMT). No. of bitstreams: 1 GetulioMS.pdf: 1235965 bytes, checksum: 2c47ca0471a5470d046cd558e9c9cca4 (MD5) Previous issue date: 2010-07-10 / The limits to inform is about the character stico of basic, quimica, mineralogical and mechaniques of matlaughed material used in the manufacturing process the product certified in economic region the Cariri, specifically in the city of Crato, Cear? state, motivated the development of this work, since in this region the exist ing economic context that a general appear as important in the production chains. Were made twentyfive soils-test specimen collection and the study was performed to differentiate the mat laugh materials of variaveis processing of mathing raw materials in the factory The product mica monkeys by extrusion and pressing. The results were obtained ap s as analyzes: grain size, index of plasticity, fluoresce incidence X-ray difration the X-ray, and analyzes thermicals and properties technological. through s of curves gresifica returned to was a comparison between the retro the linear, absorb to water, porosity and bulk density. the results show that the excellent distribution and character acceptable available for the processing of the structure color dark red. needing, therefore, of the mixture of a less plastic clay with thick granulation, that works as plasticity reducer. In spite of the different resignation forms for prensagem and extrusion, the characteristics of absorption of water and rupture tension the flexing was shown inside of the patterns of ABNT / A limita??o de informa??es sobre as caracter?sticas f?sicas, qu?micas, mineral?gicas e mec?nicas da mat?ria-prima usada no processo de fabrica??o dos produtos cer?micos na regi?o do Cariri, mais precisamente na cidade do Crato, estado do Cear?, motivou o desenvolvimento deste trabalho, visto que nesta regi?o existem cer?micas que num contexto geral figuram como cadeias produtivas importantes no estado. Foram confeccionados vinte e cinco corpos-de-prova da amostra coletada para cada m?todo de conforma??o e foi realizado o estudo das vari?veis de processamento das mat?riasprimas na fabrica??o de produtos cer?micos por extrus?o e prensagem. Os resultados foram obtidos ap?s as an?lises de: granulometria, ?ndice de plasticidade, fluoresc?ncia de raios X, difra??o de raios X, an?lises t?rmicas e propriedades tecnol?gicas. Atrav?s das curvas de gresifica??o obteve-se um comparativo entre a retra??o linear de queima, absor??o de ?gua, porosidade e massa espec?fica aparente. Os resultados mostram que a mat?ria-prima tem excelente distribui??o e caracter?sticas aceit?veis para o processamento de pe?as estruturais de cor escura a vermelha, necessitando, pois, da mistura de uma argila menos pl?stica com granula??o grossa, que funciona como redutor de plasticidade. Apesar das diferentes formas de conforma??o por prensagem e extrus?o, as caracter?sticas de absor??o de ?gua e tens?o de ruptura a flex?o mostrou-se dentro dos padr?es da ABNT

Made available in DSpace on 2014-12-17T14:58:07Z (GMT). No. of bitstreams: 1 SistanleyJLB_DISSERT.pdf: 3362424 bytes, checksum: 30d67bc0b13dba47c7002133ab1bb63d (MD5) Previous issue date: 2011-06-20 / This research presents an approach to the addition of curau? fibers and licuri fibers in a polypropylene resin matrix, such as an alternative proposal to reinforce the polymeric composites. Fiber content of 0 %, 5 %, 10 %, and 20% were analyzed for verification of their mechanical properties comparing them, inclusive with the properties of polypropylene. The grainulated biocomposites had been prepared in an extrusora. The test bodies had been molded by injection and submitted to the mechanical essays uniaxial traction, flexion on three points, impact, in addition to thermal tests (HDT). These biocomposites had been also subjected the essay physicist-chemistry index of fluidity (IF). It was observed that the biocomposites of PP with 20% curau?, obtained bigger increase in the modulus of elasticity and a bigger reduction in the resistance to the impact. In the mechanical behavior, for all the biocomposites, these were increases in values of the limit of drainage and tension of rupture, when tested by uniaxial traction, as they added the fibers. Another important point was the increase of the resistance the flexion. It was also noted that the addition of fibers reduced the thermal degradation of the mixture natural fibers / polypropylene. / Esta pesquisa apresenta uma abordagem da adi??o de fibras de licuri e curau? em uma matriz de resina de polipropileno, essa como uma proposta alternativa de refor?o aos comp?sitos polim?ricos. Teores de fibras de 0 %, 5 %, 10 %, e 20 % foram analisados para verifica??o de suas propriedades mec?nicas comparando-as, inclusive com as propriedades do polipropileno. Os biocomp?sitos granulados foram preparados em uma extrusora. Os corpos de prova foram moldados por inje??o e submetidos aos ensaios mec?nicos de tra??o uniaxial, flex?o em tr?s pontos, impacto, al?m de ensaios t?rmicos (HDT). Estes biocomp?sitos tamb?m foram submetidos a ensaio f?sico-qu?mico de ?ndice de fluidez (IF). Observou-se que os biocomp?sitos de PP com 20% curau? obteve maior aumento no m?dulo de elasticidade, e uma maior diminui??o na resist?ncia ao impacto. No comportamento mec?nico, para todos os biocomp?sitos, houve acr?scimos nos valores do limite de escoamento e tens?o de ruptura quando ensaiados por tra??o uniaxial, ? medida que se adicionavam as fibras. Outro ponto importante foi o aumento da resist?ncia ? flex?o. Verificou-se tamb?m que a adi??o de fibras reduziu a degrada??o t?rmica da mistura fibras naturais / polipropileno.