Orientador: Miriam Dupas Hubinger / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-09T02:19:53Z (GMT). No. of bitstreams: 1 Valente_PedroPauloSanchesdaSilva_M.pdf: 3191977 bytes, checksum: 731b43d00710015dd299fd041f47df3c (MD5) Previous issue date: 2007 / Resumo: O objetivo deste trabalho foi estudar a secagem de pedaços de abacaxi (Ananás Comosus (L.) Merril) variedade Pérola, com e sem pré-tratamento osmótico, utilizando um secador de bandejas convectivo. Para a definição das melhores condições de desidratação osmótica para o abacaxi foram realizados dois planejamentos fatoriais completos 22 com 4 pontos axiais e 3 repetições do ponto central, um para a sacarose como agente osmótico e outro similar para a maltose, tendo como variáveis independentes a concentração de soluto na solução osmótica (40 a 60ºBrix) e a temperatura (30 a 50ºC), enquanto o tempo de processo foi estabelecido em 2 horas e a agitação em 100 rpm. Os pedaços de abacaxi na dimensão de 20 x 30 x 10 mm foram tratados osmoticamente segundo o planejamento experimental acima, no qual foram avaliadas as perdas de água e de massa, incorporação de sólidos na fruta e a atividade de água. Para o tratamento osmótico do abacaxi, a solução hipertônica de sacarose a 40ºBrix e temperatura de 35ºC durante o processo foi escolhida como a mais adequada; já para o tratamento osmótico com maltose a concentração de solução de 50ºBrix e temperatura de 30ºC mostraram-se mais eficientes na relação ganho de sólidos por perda de água da fruta. Definida as condições de pré- tratamento do abacaxi, a secagem foi realizada para a fruta com e sem pré-tratamento osmótico nas temperaturas de 50, 60 e 70ºC, com velocidade do ar constante a 1,5 m/s para todos os ensaios. Os valores de difusividade efetiva foram calculados de acordo com o modelo de Fick e variaram entre 5,82 x 10-10 e 1,44 x 10-9 m2/s, enquanto o modelo de Page foi o que melhor predisse a cinética de secagem do abacaxi. Em relação à qualidade do produto final, as frutas secas pré-tratadas osmoticamente apresentaram uma menor alteração da cor e uma dureza final menos acentuada, destacando-se as amostras tratadas com soluções de maltose / Abstract: The purpose of this work was to study the drying process of pineapple peaces (Ananás Comosus (L.) Merril) Pearl (Pérola) variety, with and without pre-osmotic treatment, using a tray dryer with convective. To define the best conditions for pineapple osmotic dehydration two complete factorial 2² planning methods were used with four axial points and three repetitions of the central point, one for sucrose as the osmotic agent and a similar one for maltose, with the solute concentration in the osmotic solution (40 to 60° Brix) and the temperature variation (30 to 50°C) as independent variables, while the process time was established as 2 hours and the shaking speed as100 rpm. The peaces of pineapple, dimensioned 20x30x10 mm, were treated osmotically following the experimental arrangement quoted above, in which were analyzed the water and weight lost, the fruit¿s solid incorporation and the water activity. For the pineapple osmotic treatment, the hypertonic sucrose solution of 40°Brix and temperature at 35°C was chosen as the most adequate, however for the maltose osmotic treatment the solution concentration of 50°Brix and temperature at 30°C showed better efficiency in the fruit graph of solid retention by water loss. Once defined the pineapple¿s best pretreatment conditions, the dehydration process was applied with and without the pre-osmotic treatment with temperatures at 50, 60 and 70°C, but with constant air speed of 1,5m/s through every test. The effective diffusivity values were calculated according to the Fick's model and the results varied between 5,82 x 10-10 and 1,44 x 10-9 m²/s, while the Page model was the one that better described the drying kinetics of pineapples. The dry pineapple with pre-osmotic treatment showed less overall color change and a less pronounced final hardness, and the best results were observed for the samples treated with maltose solution / Mestrado / Mestre em Engenharia de Alimentos

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / O presente trabalho propÃe identificar o desempenho competitivo do Brasil e do Cearà no mercado internacional do abacaxi e da melancia no perÃodo de 1997 a 2006 Para mensurar essa competitividade e identificar os fatores que influenciaram as exportaÃÃes foram utilizados os seguintes indicadores: Vantagem Comparativa Revelada (VCR); Taxa de Cobertura (TC); Desempenho das ExportaÃÃes e Constante Market Share (CMS) TambÃm foram verificadas polÃticas de incentivo à produÃÃo e comercializaÃÃo de abacaxi e melancia. Os resultados demonstram que o estado do Cearà foi competitivo no comÃrcio internacional de abacaxi no perÃodo de 2004 a 2006 perÃodo durante o qual apresentou VCR superior à unidade e TC tendente para o infinito, jà que o Estado nÃo apresenta importaÃÃes deste produto. O Brasil, de 1997 a 2006 nÃo teve o mesmo comportamento do CearÃ, visto que registrou VCR inferior à unidade e TC superior à unidade com exceÃÃo dos anos 2001 e 2002. O estudo mostra ainda que no que concerne Ãs exportaÃÃes de melancia o Cearà foi competitivo no mercado externo no perÃodo de 2001 a 2006 com VCR superior à unidade e a TC tendente ao infinito em todo o perÃodo O Brasil em todo perÃodo analisado mostrou VCR abaixo da unidade Jà a TC brasileira teve comportamento diferente em dois perÃodos Entre 1997 e 1999 a taxa de cobertura foi maior que a unidade e de 2000 a 2006 registraram-se apenas exportaÃÃes No perÃodo analisado a participaÃÃo das exportaÃÃes cearenses de melancia sobre as exportaÃÃes brasileiras da mesma fruta chegou a aproximadamente 33% Pelo modelo CMS para o abacaxi e a melancia do Brasil e do Cearà constatou-se que o efeito destino das exportaÃÃes foi o maior responsÃvel pelo aumento mÃdio das exportaÃÃes no perÃodo de 2002 a 2006 A consolidaÃÃo destes indicadores apontou para a nÃo competitividade do Brasil no comÃrcio mundial de abacaxi e melancia entre 1997 e 2006 No entanto o Cearà mostrou-se competitivo no perÃodo mais recente, nos anos de 2004 a 2006 para ambos os produtos / The present work aims to identify the competitive performance of Brazil and the Cearà State in the international market of pineapple and watermelon in the period from 1997 to 2006 To measure the competitiveness of the brazilian and cearense exportations of pineapple and watermelon at the international market as well as evidencing the factors that have influenced the variations of the exportations in the analyzed period, the following pointers have been used: Comparative Advantage Revealed (VCR); Cover Tax (TC); Performance of Exportations and Constant Market Share (CMS). Besides it was verify the existence of politics of incentive to the production and commercialization of pineapple and watermelon The results demonstrate that the state of Cearà was competitive in the international trade of pineapple in the period of 2004 to 2006 where presented VCR higher than a unit and TC tending for the infinite since the state does not present importation of this product Brazil in the analyzed period, showed to VCR low than a unit Already the Brazilian TC had different behavior in the two periods. Between 1997 and 1999 the covering tax was higher than the unit and from 2000 to 2006 registered only exportations In the period analyzed the participation of the watermelon exportations from state of Cearà on the brazilianâs exportations of the same fruit reached 33% approximately For model CMS for pineapple and watermelon of Brazil and Cearà evidenced that the effect destination of the exportations was the responsible for the average increase of the exportations in the period from 2002 to 2006 The consolidation of these results points that Brazil is not competitive in the world-wide commerce of pineapple and watermelon between 1997 and 2006. However Cearà revealed competitive in the period most recent in the years from 2004 to 2006 for both products

A tendÃncia de consumo de alimentos saudÃveis, inovadores e prÃticos tem levado ao crescimento cada vez maior nos Ãltimos anos do mercado de barras de cereais. As barras de cereais sÃo formadas por grÃos de cereais processados e aglomerados, e a elas podem ser incorporados diferentes ingredientes, tais como cereais integrais, frutas desidratadas ou cristalizadas, amÃndoas e aÃÃcares. Existem na flora nativa brasileira, algumas espÃcies ainda pouco conhecidas, mas que apresentam potencialidades para o mercado de amÃndoas, como o chichÃ, sapucaia e castanha-do-gurguÃia. No entanto, observa-se tambÃm a importÃncia da utilizaÃÃo dos resÃduos gerados do processamento das frutas, como cascas, talos e bagaÃos, podem esses ser aproveitados na dieta humana. Assim, objetivou-se neste trabalho desenvolver barras de cereais a partir de amÃndoas de chichÃ, sapucaia e castanha-do-gurguÃia, complementadas com casca de abacaxi. Foram formuladas barras de cereais com trÃs formulaÃÃes (A, B e C), as quais se diferenciavam pela quantidade adicionada de gordura vegetal hidrogenada e pà da casca de abacaxi. Posteriormente, foram elaborados nove tipos de barras de cereais, sendo trÃs com amÃndoas de chichÃ, trÃs com amÃndoas de castanha-do-gurguÃia e trÃs com amÃndoas de sapucaia, as quais foram avaliadas microbiologicamente e sensorialmente. ApÃs a avaliaÃÃo sensorial, escolheram-se as barras de cereais com maiores notas de impressÃo global, sendo essas submetidas a anÃlises quÃmicas. A sapucaia destacou-se, dentre as amÃndoas avaliadas, por apresentar as maiores mÃdias para a maioria dos parÃmetros avaliados. Verificou-se atravÃs do parÃmetro impressÃo global que dentre as formulaÃÃes testadas a que exibiu a maior nota de aceitaÃÃo foi a formulaÃÃo B, entre as barras de cereais com as trÃs amÃndoas estudadas. As barras de cereais elaboradas com amÃndoas de chichà e sapucaia de um modo geral foram mais aceitas do que as barras de cereais com amÃndoas de castanha-do-gurguÃia. No que se referem aos minerais, os de maior teor nas barras de cereais elaboradas neste estudo, foram, respectivamente, o potÃssio, sÃdio, ferro e zinco. Conclui-se ser viÃvel a utilizaÃÃo das amÃndoas de chichÃ, sapucaia e castanha-do-gurguÃia, e do pà da casca de abacaxi na elaboraÃÃo de barras de cereais. / The trend of consumption of healthy food, innovative and practical has led to growth increasing in recent years the market for the cereal bars. The cereal bars are formed by grain cereals, processed and clusters, and they can be incorporated different ingredients, such as integral cereals, dehydrated fruit or crystallized fruit, almonds and sugars. There are in the native Brazilian flora, some species still little known, but which have potential for the market of almonds, as chichÃ, sapucaia and chestnut-of-gurguÃia. However, its observe also the importance of the use of waste generated from fruit processing, such as bark, stems and cake, these can be used in the human diet. Thus, the objective of this work was to develop the cereal bars from almonds to chichÃ, sapucaia and chestnut-of-gurguÃia, supplemented with pineapple bark. Cereal bars were making with three formulations (A, B and C), which they were different by the amount added of hydrogenated vegetable fat and dust of the pineapple bark. Subsequently, nine types of the cereal bars were prepared, three with almonds, chichÃ, three with almonds, chestnut-do-gurguÃia and three of sapucaia with almonds, which were evaluated microbiologically and sensorial. After the sensory evaluation, the cereal bars with higher notes of overall impression was chose, and those subjected to chemical analyses. The sapucaia highlighted is among the almonds evaluated, by presenting the greatest medium for most parameters evaluated. It was found by the parameter overall impression that among the formulations tested showed that the largest note of acceptance was the formulation B, between the cereal bars with the three almonds studied. The cereal bars, developed with almonds of chichà and sapucaia, in general, were more accepted than cereal bars with almonds of chestnut-do-gurguÃia. With regard to minerals, the highest levels in the cereal bars prepared in this study were, respectively, potassium, sodium, iron and zinc. It is viable to use the almonds, chichÃ, sapucaia and chestnut-of-gurguÃia, and the dust of the pineapple bark in the preparation of the cereal bars.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O Brasil ocupa uma posição privilegiada no mercado internacional de produção de abacaxis, porém apenas duas cultivares são amplamente utilizadas, e suscetíveis à fusariose, principal doença da cultura, limitando a expansão das áreas de cultivo. Esta pesquisa compreendeu experimentos realizados in vitro e em campo, testando as cultivares de abacaxi. Na propagação in vitro objetivou-se avaliar a eficiência do hipoclorito de sódio em diferentes tempos de exposição na desinfestação e estabelecimento de explantes de abacaxizeiro cvs. Pérola, Vitória e Gold e sua multiplicação in vitro. Para alcançar estes objetivos foram realizados dois experimentos. Experimento 1: o delineamento adotado foi o inteiramente casualizado, em esquema fatorial 3 x 4 para o experimento 1, composto por três concentrações de hipoclorito de sódio (0,5; 1,5 e 2,5 %) e quatro tempos de exposição (5, 10, 15 e 20 minutos). As variáveis avaliadas no experimento 1 foram: porcentagem de contaminação, porcentagem de sobrevivência e porcentagem de estabelecimento. Experimento 2: o delineamento experimental foi inteiramente casualizado, no esquema fatorial 4x3x2, com quatro épocas de análise (0, 7, 15 e 30 dias após a repicagem), três cultivares de abacaxizeiro (Pérola, Vitória e Gold) e ausência e presença de Ágar no meio de cultura. As variáveis avaliadas foram: massa fresca, massa seca, comprimento do maior broto, número médio de brotos e número médio de folhas. Os tratamentos influenciaram distintamente as cultivares, sendo recomendado o uso da solução de hipoclorito de sódio nas concentrações de 1,5% por 15 minutos para cv. Pérola; com 1,5% para cv. Vitória por 20 minutos e na concentração 2,5% por 20 minutos para cv. Gold; a multiplicação pode ser realizada nas cvs. Pérola e Gold com meio MS líquido. No experimento em campo, objetivou-se avaliar características agronômicas das cultivares de abacaxizeiro Pérola, Imperial, Vitória e Gold em condições de campo em Boa Vista-RR. O delineamento adotado foi em blocos ao acaso, com oito repetições. O abacaxizeiro cultivares Pérola, Vitória e Gold apresentaram características similares de massa da planta, acidez total titulável e produtividade. A cv. Vitória apresentou características de massa dos frutos e características químicas (acidez total titulável e relação sólidos solúveis totais/acidez total titulável) similares a cv. Pérola, enquanto a cv. Imperial apresentou massa dos frutos inferiores à observada em regiões de condições edafoclimáticas distintas deste trabalho. / Brazil occupies a privileged position in the international market production of pineapples, but only two cultivars are widely used, and susceptible to fusarium, major illness culture, limiting the expansion of cultivated areas. This research included experiments in vitro and field testing the pineapple cultivars. This research included experiments in vitro and field testing the pineapple cultivars. In vitro propagation aimed to evaluate the efficiency of sodium hypochlorite at different exposure times in disinfestation and establishment of explants of pineapple cvs. Pearl, Victory and Gold and their multiplication in vitro. To achieve these objectives, two experiments were conducted. experiment 1: the design was completely randomized , factorial 3 x 4 for experiment 1, consisting of three concentrations of sodium hypochlorite (0.5, 1.5 and 2.5% ) and four exposure times ( 5 , 10 , 15 and 20 minutes). Variables evaluated in experiment 1 were: percentage of contamination, survival percentage and percentage of establishment. Experiment 2: The experimental design was completely randomized in a factorial 4x3x2, with four periods of analysis (0, 7, 15 and 30 days after transplanting) , three cultivars of pineapple (Pearl, Victory and Gold) and the absence and presence of agar into the culture medium. The variables evaluated were: fresh and dry mass, length of the longest sprout, average number of shoots and number of leaves. Treatments distinctly influenced varieties, recommended the use of sodium hypochlorite solution at 1.5 % for 15 minutes to cv. pearl; Victory for 20 minutes and 2.5 % concentration for 20 minutes to cv. Gold; multiplication can be performed in cvs. Pearl and Gold with MS liquid medium. The field experiment aimed to evaluate agronomic characteristics of cultivars of pineapple Pearl, Imperial, Victory and Gold in field conditions in Boa Vista-RR. The design was a randomized block design with eight replications. The pineapple cultivars Pearl, Victory and Gold showed similar characteristics of plant mass, total acidity and productivity. The cv. Victoria showed characteristics of fruit mass and chemical (titratable acidity and total soluble solids ratio / ATT) related to hp. Pearl, while cv. Imperial showed the mass observed in the lower regions of different climatic conditions of this study fruit.

The study examines the effect of ridged pineapple cultivation on factors influencing the soil erodibility of Glenrosa and Oakleaf soil forms in the Bathurst district of South Africa. A number of physical and chemical variables influencing soil erodibility are investigated, namely soil moisture, bulk density, porosity, infiltration rate, aggregate stability, shear strength, soil texture, soil structure, penetrability, organic carbon, pH and cation exchange capacity. These soil characteristics are examined in undisturbed soils under natural vegetation and compared to those on adjacent traffic areas, pineapple ridges and pineapple furrows. The results of the analyses between the four sample sites indicate that ridged cultivation of pineapples has a negative effect on factors influencing soil erodibility on the areas studied. The results of the analysis within each of the sample sites do not illustrate any clear relationships and thus depict the complexity and multiplicity of the soil erodibility phenomenon. A further study, augmenting the soil erodibility data with actual soil loss data, is recommended

The major objective of this study was to seek a better knowledge and greater understanding of the factors associated with successful pineapple farming in the Eastern Cape Region of the Union of South Africa. As no previous · investigation equally representative of commercial pineapple farming patterns in the Eastern Cape has been made, this study can be regarded as a pilot survey of the labour structures, rates of production, combination of enterprises; marketing channels and the suitability of various districts in the region of study for the production of pineapples. In addition, the history of the pineapple in South Africa will be traced briefly, and the position the Union holds as a supplier of pineapples on the world market, will be investigated. the importance of the Eastern Cape as a producer of pineapples in South Africa is well known, but is also unequivocally illustrated by the information in Table 1. According to estimates made by the Division of Economics and Markets for 1955/56 season, no less than 86.5 percent of the total acreage planted to pineapples in South Africa, was located in this area. Bathurst, East London and Albany, three of the six districts included in the estimate, were particularly prominent. Taken together, they cultivated more than three-quarters of the total area planted to pineapples in the Eastern Cape, and nearly 70 per cent of the total for South Africa. The remaining quarter of the area cultivated in the Eastern Cape was located in the districts of Peddie, Komgha and Alexandria.

From the Introduction. The fertilisation of pineapples in the Eastern Cape Province is still a relatively new practice which started approximately twelve years ago. Even after this time many growers still insist that pineapples can be grown without fertilisation on virgin soils. As the available virgin soil decreased, however, so the interest in fertiliser application increased. Very little basic research on the fertiliser requirements of pineapples in the Eastern Cape was done to serve as a guide to growers. The available advisory literature by le Roux (1951), Malan (1954) and Lewcock (1956) were based on overseas experience. When pineapple research was started on a large scale, in 1955, it was realised that emphasis should be placed on the nutritional requirements on virgin as well as replanted soils. From initial experiments it was clear that the main response in plant growth and yield was obtained from nitrogenous fertilisers.

La culture de l'ananas s'est fortement développée à la Réunion et représente la première production fruitière de l'île en termes de valeur et de tonnage exporté. L'hétérogénéité des conditions climatiques de l'île ainsi que la diversité des pratiques culturales, notamment en ce qui concerne la fertilisation azotée et l'irrigation, mène à une forte variabilité des rendements, de la qualité gustative des fruits et d'utilisation des ressources naturelles du milieu. Le développement de systèmes de culture plus durables impose de repenser et d'optimiser l'assemblage des pratiques culturales, en prenant en compte les spécificités des différentes zones de production. Un modèle ad-hoc, SIMPIÑA a été développé afin de décrire la croissance et le développement de la plante et la qualité gustative des fruits (teneur en sucres et en acides) en fonction du climat et des pratiques culturales (poids de rejets plantés, densité, date d'induction florale, fertilisation et irrigation). Ce modèle présente la particularité d'intégrer des modules mécanistes (croissance de la plante, teneur en sucre des fruits, bilans hydriques et azotés) et des modules statistiques pour la prévision de l'acidité des fruits à la récolte et la partie économique. Les pratiques culturales sont prises en compte au travers de règles de décision qu'il est ainsi possible d'évaluer. Une typologie des pratiques culturales a été élaborée sur 40 exploitations de l'île, en amont, afin de réduire le champ des possibles et permettre de proposer des systèmes de culture innovants, en optimisant les performances des systèmes tout en prenant en compte les principales contraintes des exploitations. SIMPIÑA a été utilisé pour identifier des combinaisons de pratiques culturales des systèmes qu'il conviendra de tester « au champ ». Cette approche intégrative a permis des avancées significatives au niveau de la modélisation de la culture de l'ananas et de la définition de systèmes de culture innovants. / Pineapple production is increasing on Réunion Island and represents the first fruit production, in terms of value and yield exported. The heterogeneity of climatic conditions on the island and the diversity of cultural practices, particularly with regard to nitrogen fertilization and irrigation, lead to a high variability in yield, gustatory quality of fruit and use of natural resources. The development of more sustainable cropping systems requires rethinking and optimizing the combination of agricultural practices, by taking into account the specificities of the different production areas. An ad-hoc model, SIMPIÑA was developed to describe the growth and development of pineapple plant and fruit quality (sugar and acid content) depending on climate and cultural practices (sucker weight at planting, planting density, date of flowering induction, fertilization and irrigation). This model has the particularity to integrate process-based model modules (plant growth, sugar content, water and nitrogen balance) and statistical modules (for predicting the acidity of fruit at harvest and the economic part). Cultural practices are taken into account through decision rules that may thus be assessed with the model. A typology of cultural practices was carried out based on interviews of 40 farmers all over Réunion Island and led to three farm's types with specific climatic and organizational constraints. SIMPIÑA was used to explore a wide range of combination of cultural practices, taking into account the constraints of each farm-type. We identified trends of cultural practices combinations which optimize the performances of the systems and that should be tested in the field. This integrative approach has led to significant advances in modeling pineapple production and in defining innovative cropping systems.

Made available in DSpace on 2017-06-01T18:20:29Z (GMT). No. of bitstreams: 1 pre-textuais.pdf: 1799292 bytes, checksum: c3fdd9c640c31d402a23a54796793a70 (MD5) Previous issue date: 2010-03-26 / The biosurfactants are substances that can have characteristics surfactants, being called biosurfactants, which can be produced by bacteria and fungi when grown on different carbon sources as a result of their metabolism. In the present study explores the potential of biotechnology of Bacillus licheniformis UCP 1016, soil bacteria isolated from the Port of Recife contaminated by oil, biosurfactant production using the house of pineapple (Ananas comosus L.) as an alternative. Initial trials were conducted to evaluate the production of bioemulsificante by the detection of hemolytic activity and degradation of diesel and kerosene. From these results, studies were conducted with the production of pineapple in the middle bioemulsificante control and different concentrations of hydrophobic substrates (diesel and kerosene to 5 and 10%) as supplements. The vials were incubated at 35 ° C, 150rpm for 72 hours, evaluating the kinetics of growth, emulsification index and surface tension. With the best condition for obtaining the bioemulsificante was used cell-free metabolic net was used for the removal of oil and motor oil, as well as stability tests and phytotoxicity. Initial results with B. licheniformis showed hemolytic activity and ability to grow new medium formulated with pineapple peel (9.5 x 106 CFU / mL), as well as supplements diesel (9.8 x 106 CFU / mL) and kerosene (8.0 x105 CFU / mL), 72 h of culture. The lowest surface tension was reduced by 57.73 ± 0.15 mN / m to 38.32 ± 0.16 mN / m, in the middle of production with 5% diesel. Stability tests showed that bioemulsificante was stable at pH 2 and 4 in 8% NaCl and no toxicity. The cell-free metabolic net was able to remove 95.15% and 85.55% of oil burned motor oil, respectively. Results suggest the formulation of a medium and low-cost alternative for producing bioemulsificante. The bacterium B. licheniformis was found to be a promising microorganism, with potential for application in bioremediation processes / Os biossurfactantes são substâncias que podem apresentar características tensoativos, sendo denominadas de biossurfactantes, as quais podem ser produzidas por bactérias e fungos quando cultivados em diferentes fontes de carbono como resultado de seu metabolismo. No presente trabalho foi investigado o potencial biotecnológico de Bacillus licheniformis UCP 1016, bactéria isolada de solo do Porto do Recife contaminado por petróleo, na produção de biossurfactante utilizando a casa de abacaxi (Ananas comosus L.), como meio alternativo. Ensaios iniciais foram realizados para avaliar a produção de bioemulsificante pela detecção da atividade hemolítica e degradação do diesel e querosene. A partir desses resultados, estudos foram realizados com a produção do bioemulsificante no meio de abacaxi controle e com diferentes concentrações dos substratos hidrofóbicos (diesel e querosene a 5 e 10%), como suplementos. Os frascos foram incubados à temperatura de 35°C, 150rpm, durante 72horas, avaliando a cinética de crescimento, índice de emulsificação e tensão superficial. Com a melhor condição de obtenção do bioemulsificante foi utilizado o líquido metabólico livre de células foi utilizado para realizar a remoção do petróleo e óleo motor, como também os testes de estabilidade e fitotoxicidade. Os resultados iniciais com o B. licheniformis demonstraram atividade hemolítica e habilidade para crescer novo meio formulado com casca de abacaxi (9,5x106 UFC/mL), como também com os suplementos diesel (9,8x106 UFC/mL) e querosene ( 8,0x105 UFC/mL), com 72 h de cultivo. A menor tensão superficial apresentou uma redução de 57,73 ± 0,15 mN/m para 38,32 ± 0,16 mN/m, no meio de produção contendo 5% de diesel. Os testes de estabilidade demonstraram que o bioemulsificante foi estável em pH 2 e 4, em 8% de NaCl e ausência de toxicidade. O líquido metabólico livre de células foi capaz de remover 95,15% do petróleo e 85,55% do óleo queimado de motor, respectivamente. Os resultados obtidos sugerem a formulação de um meio alternativo e de baixo custo para a produção de bioemulsificante. A bactéria B. licheniformis mostrou ser um microrganismo promissor, com potencial para aplicação nos processos de biorremediação

Orientador: Antonio Baldo Geraldo Martins / Coorientador: Manoel Evaristo Ferreira / Banca: Aparecida Conceição Boliani / Banca: Adriana de Castro Correia da Silva / Banca: Rita de Cássia Panizzi / Banca: Mara Cristina Pessôa da Cruz / Resumo: O plantio de abacaxi no Brasil é direcionado para o consumo in natura. Produzido principalmente no Norte e Nordeste, as variedades mais plantadas é o Pérola (com mais de 80% da área produzida) e o Smooth Cayenne. Este estudo evidenciou o efeito de diferentes densidades e doses de potássio na planta e no fruto de abacaxi Pérola em sistema irrigado, no Tocantins. O delineamento fez-se em blocos casualizados com parcelas subdivididas com quatro repetições. Os tratamentos principais constitui-se das doses de K (0, 8, 16 24 e 32 g planta - 1 de K2O) e os tratamentos secundários compostos das densidades de plantio que diferenciaram o espaçamento de plantas na mesma linha (30, 40, 50 e 60 cm). O plantio foi realizado em linhas duplas utilizando irrigação por gotejamento e as adubações de K executadas por fertirrigação. Avaliou- se a folha "D" do abacaxizeiro (comprimento, massa fresca da folha, composição mineral) e dos frutos (massa fresca com coroa, sem coroa e produtividade). Verificou-se que a folha "D" estava acima de 90 g e com mais de 100 cm, após 10 meses do plantio, estando apta a indução floral, concluindo-se que os tratamentos não interferiram no desenvolvimento do abacaxizeiro. Na avaliação química da folha "D", houve significância na concentração de K, conforme se aumentou a dose de K no solo. Assim, as doses de K influenciaram na massa fresca do fruto sem coroa. As diferentes densidades influenciaram na massa fresca do fruto com e sem coroa e na produtividade. Portant... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The pineapple planting in Brazil is destined for fresh consumption. Produced mainly in the North and Northeast, the most planted varieties is the Pérola (with over 80% of the area produced) and the Smooth Cayenne. This study showed the effect of different densities and potassium levels in plant and pineapple fruit (Pérola) in the irrigation system in the Tocantins. The project was done in blocks with parcels subdivided design with four replications. The main treatments are K doses (0, 8, 16 24 and 32 g plant - 1 K2O) and compound secondary treatments of population densities that differentiated the spacing between plants on the same line (30, 40, 50 and 60 cm). The seedlings were planted in double rows using drip irrigation and fertilization of K performed by fertigation. Was evaluated sheet "D" pineapple (length, fresh weight of leaf mineral composition) and fruit (fresh pasta with the crown without crown and productivity). It was found that the "D" sheet was above 90 g and over 100 cm after 10 months of planting, before floral induction, concluding that the treatments did not affect the development of pineapple. In the chemical evaluation of "D" sheet had a significant concentration of K with increasing dose of K in the soil. Thus, the amount of K influences the fresh weight of fruit without a crown. The different densities influenced the mass of fresh fruits with and without crown and productivity. Therefore, the range Pérola can be used for densification up to 41,000 plants ha-1 without altering the desired main characteristic as well as obtaining fruit above 1500 g using 8 g plant - 1of K2O fertigation / Doutor