Submitted by Maria Eneide de Souza Araujo (mearaujo@ipen.br) on 2015-09-02T13:51:32Z No. of bitstreams: 0 / Made available in DSpace on 2015-09-02T13:51:32Z (GMT). No. of bitstreams: 0 / Flores comestíveis são cada vez mais utilizadas nas preparações culinárias, sendo também reconhecidas por seus potenciais efeitos benéficos na saúde humana, o que exige novas abordagens para melhorar a sua conservação e segurança. Estes produtos altamente perecíveis devem ser cultivados sem o uso de agrotóxicos. Tratamento de irradiação pode ser a resposta a estes problemas, garantindo a qualidade dos alimentos, aumentando seu prazo de validade e desinfestação. Tropaeolum majus L. (capuchinha) e Viola tricolor L. (amorperfeito) são flores amplamente utilizadas nas preparações culinárias, sendo também reconhecidas por suas propriedades antioxidantes e alto teor de compostos fenólicos. O objetivo deste estudo foi avaliar os efeitos dose-resposta da irradiação por gama e feixe de elétron (doses de 0, 0,5, 0,8 e 1 kGy) sobre a atividade antioxidante, compostos fenólicos, aspectos físicos e potencial antiproliferativo das flores comestíveis. O flavonoide Kaempferol-O-hexosídeo-Ohexosídeo foi o composto mais abundante em todas as amostras de flores de Tropaeolum majus, enquanto Pelargonidina-3-O-soporosídeo foi a principal antocianina. Em geral, as amostras irradiadas demonstraram maior atividade antioxidante. Nas amostras da Viola tricolor, os compostos fenólicos mais abundantes foram os flavonois, especialmente aqueles derivados da quercetina. Em geral, as amostras irradiadas com raios gama, independentemente da dose aplicada, apresentaram quantidades mais elevadas m compostos fenólicos, os quais também foram favorecidos pela dose de 1,0 kGy independente da fonte utilizada. A atividade antioxidante também foi maior entre as amostras irradiadas. As duas espécies de flores comestíveis não apresentaram as amostras não apresentaram potencial antiproliferativo e citotoxicidade. Assim, os tratamentos por irradiação aplicados, demonstraram ser uma tecnologia viável para preservar a qualidade de pétalas de flores comestíveis, considerando as exigências impostas para sua utilização. / Tese (Doutorado em Tecnologia Nuclear) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

Orientador: Julieta Teresa Aier de Oliveira / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola / Made available in DSpace on 2018-08-15T08:11:55Z (GMT). No. of bitstreams: 1 MazallaNeto_Wilon_M.pdf: 2405512 bytes, checksum: c81f4cafe62b83574712b5ff89da5ca0 (MD5) Previous issue date: 2009 / Resumo: A Agroecologia e os estudos sociológicos sobre a Agricultura Familiar têm estreitado laços nos últimos anos e aproximado seus campos teóricos na busca de tornar mais profunda e sistêmica a discussão sobre a construção de um paradigma mais sustentável para o Desenvolvimento Rural. Neste contexto o presente trabalho estuda especificamente a questão do processamento e transformação de alimentos, caracterizando essa forma de produzir dentro do assentamento de reforma agrária Fazenda Ipanema (Iperó-SP). Buscou-se, então entender como esta dinâmica pode se compor dentro do campo da Agroecologia e contribuir para o desenvolvimento rural sustentável e para a emancipação das famílias assentadas. Para tal utilizou-se, dentro do campo da pesquisa social, as entrevistas não estruturadas aplicadas à família, e também acompanhamento de reuniões de coletivos e grupos dentro do assentamento na perspectiva da observação participante. Pôde-se verificar, então, princípios da Agroecologia operando nas atividades de processamento de alimentos encontradas no assentamento, que trazem elementos que muito têm a contribuir com o processamento de alimentos como parte integrante da dinâmica de um novo paradigma sustentável para o campo / Abstract: Agroecology and the sociological studies on Family Agriculture have come closer in recent years and have approximated its theoretical fields searching for a more profound and systemic discussion on the construction of a more sustainable paradigm for Rural Development. In this context this paper examines specifically the issue of processing and transforming food, characterizing this form of production within the land reform settlement Fazenda Ipanema (SP), seeking to understand how this dynamic can compose inside the field of Agroecology and contribute to the sustainable rural development of the settlement and the families settled. For this was used, within the field of social research, the non-structured interviews applied to the family, and also monitoring collective meetings of groups within the settlement in the perspective of participant observation. It was seen principles of Agroecology in the form of processing food found in the settlement, bringing elements that have much to contribute to the processing of food as part of the dynamics of a new sustainable paradigm for rural areas / Mestrado / Planejamento e Desenvolvimento Rural Sustentável / Mestre em Engenharia Agrícola

O presente estudo foi dividido em duas fases; a primeira visou avaliar o desempenho de diversos meios de cultura, para fungos, no ar de ambientes de produção de alimentos, através da resposta de contagem e identificação dos gêneros que podem conter espécies indesejáveis; também foi avaliada a condição ambiental juntamente com a contagem total de bactérias. O ambiente de duas áreas foi utilizado para a pesquisa, uma indústria de doces, produção de doce de leite e doce de amendoim, na Cidade de Ribeirão Preto (SP) e, outra, uma indústria de embutidos, nos setores de empacotamento e produção, na Região de Piracicaba (SP). Os meios de cultura utilizados foram: "ichloran Rose Bengal Chloramphenicol Ágar" RBC), "Sabouraud Dextrose a 4% Ágar", "Malt Ágar" (MA), "Malt Extract Agar – Yeast and Molds" (MEAYM), "Plate Count Ágar-Cloranfenicol" (PCA-Cloranfenicol), "Dichloran 18% Glycerol Ágar" (DG 18), Batata Dextrose Ágar (BDA) e "Oxytetracycline Glucose YeastAgar" (OGY); para a contagem de bactérias foi utilizado o meio "Plate Count Agar" (PCA). Cada um dos pontos foi amostrado em triplicata utilizando um amostrador de impactação linear. A segunda fase do projeto avaliou os meios de cultura "Dichloran Rose Bengal Chloramphenicol Ágar" (DRBC), "Sabouraud Dextrose a 4% Ágar" selecionados da primeira fase. Novas coletas foram realizadas amostrando cinco repetições em cada um dos pontos, que permaneceram os mesmos da primeira fase. Em paralelo foram utilizadas culturas puras de Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Aspergillus parasiticus, Fusarium moniliforme, Fusarium verticulloides, Histoplasma capsulatum e Stachybotrys chartarum, inoculando os dois meios selecionados e avaliando o desenvolvimento desses fungos ao longo do período de incubação de sete dias, a 28ºC, para servir de parâmetro de comparação com as coletas de ar realizadas no mesmo período, a fim de se verificar se algum desses fungos indesejáveis estaria presente nas amostras de ar. De acordo com os resultados obtidos, os meios DRBC e Sabouraud Dextrose a 4% Ágar, foram, estatisticamente, melhores que os demais meios testados, apresentando um maior número de unidades formadoras de colônias/m3. O meio de Extrato de Malte diferenciou estatisticamente dos demais e teve o menor desempenho para a quantificação desses microrganismos no ar. A recomendação do melhor meio para identificação de fungos no ar de indústrias alimentícias não foi conclusiva, com exceção do PCA-Cloranfenicol que apresentou baixa diversidade de gêneros, sendo considerado reprovado. No geral foi observado um número elevado de unidades formadoras de colônias de fungos e bactérias/m 3 durante as amostragens. A avaliação quali-quantitativa dos ambientes estudados sugere que esses não se encontram em condições adequadas, sendo necessária a elaboração de um padrão referencial para o monitoramento da indústria alimentícia em nosso país. O amostrador utilizado nas coletas promoveu rapidez nas coletas e proporcionou a expressão dos resultados em medidas confiáveis, por ser um equipamento que permite calibração em seu sistema de aspiração de ar. / The present study consisted of two phases. The first one aimed at evaluating the performance of different culture media for fungi found in the air of food production environments, through the results of counting and identifying genders that may contain undesirable species. The environmental condition was also evaluated along with a total bacteria counting. The present work took place in two different places, an industry which produces sweets made from milk or peanuts, in Ribeirao Preto city (SP) and, in the packing and production sections of a meat encased products industry located in Piracicaba region (SP). The culture media used were: "Dichloran Rose Bengal Chloramphenicol Agar (DRBC)", "Sabouraud Dextrose 4% Agar (MA)", "Malt Extract Agar – Yeast and Molds (MEAYM)", "Plate Count Agar – Chloramphenicol (PCA-Chloramphenicol)", "Dichloran 18% Glycerol Agar (DG 18)", "Potato Dextrose Agar (BDA)" and "Oxytetracycline Glucose Yeast Agar (OGY)". The medium used for the bacteria counting was "Plate Count Agar (PCA)". Three replicates of each sampled spot were obtained by using a linear impacting sampler. The second phase of this project evaluated the following culture media, selected during the first phase of this study: "Dichloran Rose Bengal Chloramphenicol Agar (DRBC)" and "Sabouraud Dextrose 4% Agar". New sample collections (five replicates) were carried out for each of the spots selected. The sampled spots were the same for both phases. In a parallel manner, pure cultures of Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Aspergillus parasiticus, Fusarium moniliforme, Fusarium verticulloides, Histoplasma capsulatum and Stachybotrys chartarum were employed to inoculate the two selected media. The development of these fungi was evaluated throughout a 7-day-incubation period, at 28ºC, to function as a comparative reference for the air samples obtained in the same period in order to verify if any of these undesirable fungi was present in the air samples. According to the results obtained, DRBC and Sabouraud Dextrose 4% Agar media were statistically superior than the others, presenting a higher number of colony forming units/m3. The Malt Extract medium was statistically different from the others and showed the worse performance as to the quantification of microorganisms present in the air. There was no conclusive recommendation as to the best medium for the identification of fungi found in the air of food industries, except for PCA-Chloramphenicol, which showed low diversity of genders and was discarded. In general, a high number of fungi and bacteria colony forming units/m3 was observed during the sampling procedures. The qualitative-quantitative evaluation of the environments studied suggests that they do not present adequate conditions, evidencing the need for the establishment of a referential standard in order to monitor food industries in our country. The sampler used in this work allowed a quick sample collection and a reliable expression of results, as this equipment enables the calibration of its air intake system.

Abstract The objectives of the study were to evaluate factors associated with work ability and musculoskeletal symptoms among food industry workers, to evaluate thermal and neuromuscular responses during repetitive work in the cold and to find out whether cold-induced deterioration in neuromuscular function can be prevented by using additional torso heating or altering work intensity during repetitive work at 4 °C. A questionnaire study (1,117 respondents) and measurements of physical work strain (18 subjects) were performed among workers in food-processing industry. The impact of changes of ambient temperature (16 subjects) and work intensity (8 subjects) on thermal responses and neuromuscular function was evaluated during repetitive work in laboratory conditions. The results from the questionnaire study indicated that self-assessed poor work ability and musculoskeletal symptoms were associated with impaired individual health resources and work-related factors, including higher number of years working in the cold, experience of draught and body cooling at work. Measurements during repetitive work in cold food-processing facilities showed that muscular strain was localized in forearm muscles. Laboratory studies showed that compared with 19 °C, repetitive work at 4 °C increased muscular strain in forearm and upper arm extensors significantly only in men, although the level of muscular strain remained lower and mean skin temperature higher compared with women. Working at 4 °C indicated more continuous activation of the working muscles compared with work at 19 °C. By intermittently increasing the workload at 4 °C the more continuous activation could be counteracted, thus leading to lower strain and fatigue of the working muscles. Additional torso heating did not affect muscular strain of the working muscles at 4 °C. In conclusion, the results indicate a multifactorial feature of work ability and musculoskeletal symptoms among workers in food-processing industry. Gender affects both thermal and neuromuscular responses, which should be considered in the area of work demands and work organization in cold conditions. Altering work intensity could be considered beneficial for reducing muscular strain during repetitive work in cold conditions.

M.B.A. / The food processing in industry is extremely important for the health and the welfare of the South African nation by feeding and nourishing the citizens. The food processing industry is one of South Africa's largest. Many South Africans directly participate in this industry as investors, employees, or entrepreneurs. This industry also generates the SA nation much-needed foreign exchange via export activities. The long-term success of the South African food industry will contribute to the gross national product, employment opportunities, stability, and reduce health related costs. A literature review was conducted. The main purpose of this review was to give a background, and foundation to the research project. It gave an overview of the topic of food safety and quality. The main stakeholders involved with food quality and safety were identified. This review also outlined the importance of quality systems in regard to food born diseases. The consequences of food born diseases in both human and economic terms were also covered. Questionnaires were designed, and then distributed to relevant organisations, such as business organisations, consumer organisations, governmental organisations, industrial organisations, and international organisations. Respondents were asked to complete the questionnaires. These questionnaires contained both open and closed questions. The answers to the questions gave insight to facts and opinions into what. is happening in this industry. Data obtained from the questionnaires was summarised and analysed. One important finding was that South African business organisations could, when necessary fulfil the requirements of global quality standards. Also due to the fact that the SA food industry is now participating in the evolving and demanding global economy means that all South African stakeholders will have to become more dynamic in order to keep up with future trends and scenarios.

No description available.

The object of this research was to develop a retort for research and development of thermal processes which use common commercial thermal processing techniques. An FMC 500W laboratory sterilizer, designed to operate with an FMC weir product racking system, was modified for conventional steam, positive flow steam/air and water immersion/air overpressure thermal processing of foods in thin profile retortable packages. The research included the modification of the retort plumbing and the fabrication of a set of product trays and a racking system. The completed system was tested for temperature distribution and stability, and heat transfer distribution for each processing mode. The latter was achieved by comparing the heat penetration parameters calculated from the centerpoint temperature histories of conduction heating teflon transducers. / Applied Science, Faculty of / Graduate

Atualmente, o consumidor está cada vez mais exigente. Além de procurar por produtos que tenham qualidade e conveniência, quer alimentos que sejam seguros do ponto de vista microbiológico e sanitário. Uma alternativa são produtos minimamente processados, que têm valor agregado, são atrativos ao consumidor, e por conseqüência, aumentam o lucro do produtor (e/ou intermediários), além de satisfazerem os desejos do consumidor de adquirir um produto de fácil e rápido preparo e que também apresente inocuidade, sendo que esta última poderia ser garantida por um certificado de rastreabilidade de toda cadeia produtiva do produto. Um sistema informatizado de rastreabilidade para um produto do pescado brasileiro, além de ser uma ferramenta de extrema necessidade, é uma inovação tecnológica, visto que poucos países no mundo avançam nesta direção. A rastreabilidade dos alimentos se apresenta de forma essencial e inevitável, como conseqüência de uma série de incidentes relacionados a segurança alimentar, ocorridas pelo mundo todo, durante os quais, os sistemas de informação disponíveis mostraramse inadequados, ausentes, demorados ou incapazes de assegurar aos consumidores a inocuidade dos produtos. Fica evidente, portanto, que o esforço conjunto dos setores produtivos e do governo para implementar e viabilizar o processo de rastreabilidade é um passo fundamental para garantir ao Brasil uma posição de destaque no cenário internacional do agronegócio. Dessa forma, a presente pesquisa teve como objetivo oferecer subsídios para tornar viável o desenvolvimento de um sistema informatizado de rastreabilidade aplicado à cadeia de produção de tilápia minimamente processada. Sendo assim, pretendeu-se padronizar o produto e o processo de obtenção de filés de tilápia (Oreochromis niloticus) minimamente processados refrigerados e embalados a vácuo. Para tal, fez-se necessário: determinar as etapas de produção, através do aferimento de todas as etapas envolvidas na cadeia produtiva; e protocolar um padrão de identidade e qualidade para este produto advindo da piscicultura. Esses dados poderão fornecer os parâmetros para possibilitar, em pesquisas futuras, a rastreabilidade do produto, partindo da qualidade da matéria-prima até o alimento embalado para consumo. Este trabalho integra um conjunto de 5 (cinco) subprojetos que compõem o projeto: Rastreabilidade da cadeia produtiva de pescado cultivado tilápia (Oreochromis niloticus), financiado pela FINEP/FUSP, sob o edital Aqüicultura Ação transversal 12/2005. / Currently, the consumer is increasingly demanding. In addition to searching for products with quality and convenience, they search products with standards of hygiene and microbiology. An alternative in the segment of convenient foods is fish minimally processed, which have value added, are attractive to consumers, and consequently, increase the profit of the producer (and/or intermediaries), in addition to meeting the desires of the consumer to purchase a product for easy and fast preparation and also provide safety, and that it could be guaranteed by a certificate of traceability throughout the production chain of the product. A system of traceability for a product of Brazilian fish, besides being a tool of extreme need, is a technological innovation, since few countries in the world are moving towards this direction. The traceability of food is so essential and inevitable, as a result of a series of food safety incidents that occurred throughout the world during which, the information systems available have proved inadequate, absent, or unable to provide lengthy to the safety of consumer products. Therefore, it is evident that mutual efforts from both the government and producers to implement and make a traceability process viable are a critical step forward to grant Brazil a position of reference in the agribusiness international scenario. Thus, the present research aimed to offer basis to provide viability for the development of a computerized traceability process applied to the production chain of tilapia minimally processed. This way, it is aimed to standardize the product and the process to obtain the tilapia (Oreochromis niloticus) minimally processed. To do so, it is needed to: determine the phases of production, through the improvement of all steps involved in the production chain and establish quality and identification standards for the product deriving from fish farming. These data may provide the parameters to allow, in future research, the traceability of the product, starting from the raw material to the end wrapped product, including product labeling and also the possible ways to locate its paths along the distribution chain. This plan is part of 5(five) sub-projects which comprise the whole project: Traceability of production chain of farmed fish tilapia (Oreochromis niloticus), sponsored by FINEP/MCT/SEAP edital aquaculture Ação Transversal 12/2005.

Hierarchical systems that integrate nano- and macroscale structural elements can offer enhanced stability over traditional immobilization methods. Microparticles were synthesized using interfacial assembly of lipase with (CLMP-N) and without (CLMP) nanoparticles into a crosslinked polymeric core, to determine the impact of the highly ordered system on lipase stability in extreme environments. Kinetic analysis revealed the macrostructure significantly increases the turnover rate (kcat) following immobilization. The macrostructure also stabilized lipase at neutral and basic pH values, while the nanoparticles influenced stability under acidic pH conditions. A greener solvent, choline chloride and urea, was applied to produce sugar ester surfactants. Microparticles exhibited decreases in the turnover rate (kcat) and catalytic efficiency (kcat/Km) following exposure, but retained over 60% and 20% activity after exposure at 50 ºC and 60 ºC, respectively. CLMP and CLMP-N outperformed the commercially available lipase per unit protein in the production of sugar esters. The utilization of greener solvent systems with hierarchical immobilized enzyme systems has the potential to improve processing efficiency and sustainability for the production of value-added agricultural products.

<div>Starch pasting behavior greatly influences the texture of a variety of food products such as canned soup, sauces, baby foods, batter mixes etc. The annual consumption of starch in the U.S. is 3 million metric tons. It is important to characterize the relationship between the structure, composition and architecture of the starch granules with its pasting behavior in order to arrive at a rational methodology to design modified starch of desirable digestion rate and texture. </div><div> In this research, polymer solution theory was applied to predict the evolution of average granule size of starch at different heating temperatures in terms of its molecular weight, second virial coefficient extent of cross-link and electrostatic interaction within a granule. Evolution of granule size distribution of normal maize starch (NMS) and NMS crosslinked to different extents with sodium trimetaphosphate, waxy rice starch, normal rice starch and normal potato starch when subjected to heating at a rate of 15 C/min to 65, 70, 75, 80, 85 and 90 C was characterized using static laser light scattering. As expected, granule swelling was more pronounced at higher temperatures and resulted in a shift of granule size distribution to larger sizes. Most of the swelling occurred within the first 10 min of heating except for potato starch. Novation 1600 (Modified Potato Starch) is also found to shift to larger sizes at longer holding times and higher temperatures, but this shift is found to be gradual and for penpure 80, even at 60 C, the size distribution shifts to smaller sizes at longer holding times indicating breakup of the granule. </div><div> The structure of normal maize starch was characterized by cryo scanning electron microscopy. The number of crosslinks in the starch network was inferred from equilibrium swelling. This is related to peak viscosity and zeta potential of granule for NMS and its crosslinked starches. Chemical potential profile as well as the temperature profile within the granule at different times were predicted which were then employed to evaluate the granule size at different times. The proposed model is able to describe the swelling behavior of different varieties of starch and also the effect of crosslinking. </div><div> The viscoelasticity for different starch types, heating rates, and heating temperatures were characterized. A methodology to predict the storage modulus of starch paste due to granule swelling, given the physical properties of the starch granule is presented. In high-volume fraction regime, classical model for foam rheology enabled calculation of limiting storage modulus for different starches. By scaling the storage modulus with limiting storage modulus, the storage modulus of a wide range of starches forms a master curve. This master curve when employed along with the swelling model resulted in the successful prediction of development of texture for different types of starches. </div><div> In low-volume fraction regime (below 65%), Stokesian dynamics simulations are used to predict the viscoelasticity of polystyrene micro particles and fractionated starch suspension and compared with experiments. Predicted values of storage modulus from stokesian dynamics simulation at 4 HZ for different volume fractions of monodispersed polystyrene spheres of two different sizes namely 25 and 116 micrometer compared well with experimental values. Stokesian dynamics also describes the storage modulus of fractionated starch granules for volume fractions between 0.4 - 0.5</div><div> The average granule size of starch in presence of sucrose was initially increasing and then decreasing with maximum swelling at 5% and 10% sucrose concentration for NMS and WRS. The average granules size continuously increases for WMS and decreases for NRS with increase in sucrose concentration. The Gelatinization Temperature increases with increase in sucrose concentration for all starches. Enthalpy of Gelatinization increases with increase in sucrose concentration for Normal starches where as there is no effect of sucrose concentration for waxy starches. Flory Huggins starch-sucrose interaction parameter was characterized which is used to predict the equilibrium swelling power using a mathematical model proposed to quantitatively describe the equilibrium swelling in the presence of solute (sucrose) based on Flory Huggins polymer solution theory to develop rational guidelines for identification of sugar substitute with desirable functional properties. The model predictions of equilibrium swelling power agrees with experimental results.</div>