Resumo: O presente trabalho teve por objetivo avaliar cinco seleções da laranjeira 'Valência', quanto ao potencial industrial com relação às variedades Natal e Valência, enxertadas sobre citrumeleiro 'Swingle' (experimento I) e a tangerineira 'Sunki' (experimento II), avaliando-se o desenvolvimento vegetativo das plantas, porcentagem de pegamento dos frutos, produção e características físico - químicas dos frutos (sólidos solúveis totais - °Brix, acidez, "ratio", porcentagem de suco, índice tecnológico, tamanho dos frutos). Os experimentos foram conduzidos na Estação Experimental de Citricultura de Bebedouro (E.E.C.B.), município de Bebedouro-SP. Os plantios dos experimentos foram realizados em fevereiro de 2001, sob espaçamentos de 7,0 m entre linhas e 5,0 m entre plantas (285 plantas/ha) e 7,0 m entre linhas e 3,0m entre plantas (476 plantas/ha), respectivamente para os experimentos I e II. O delineamento experimental, para ambos experimentos, foi em blocos ao acaso, duas plantas por parcela, quatro repetições e 7 tratamentos, constituídos pelas seguintes variedades copas: 1) Natal, 2) Valência, 3) Valência Don João, 4) Valência Late Burjasot IVIA 35-2, 5) Valência Rohde Red SRA-36, 6) Valência Temprana IVIA-25, 7) Valência Campbell. Para desenvolvimento vegetativo das plantas e características físicas referentes a massa, diâmetro e altura de frutos as seleções 'Valência Late Burjasot' IVIA 35-2 e 'Don João' apresentaram as maiores médias. As mesmas seleções citadas anteriormente apresentaram as melhores médias para porcentagem de pegamento para o experimento I, no experimento II as seleções estudadas não diferiram. Quanto à produção, a seleção 'Valência Late Burjasot' IVIA 35-2 destacou-se na segunda safra. / Abstract: The aim of the current work was to compare the conduct of five 'Valência' sweet oranges selection with in it's industrial potential in relation to the varieties Natal and Valencia on two rootstocks: 'Swingle' (experiment I) and 'Sunki' (experiment II), evaluating the vegetative growth, percentage of fruit set, yield and physical and chemical fruit characteristics. Two experiments were set up in February 2001, at Bebedouro city, São Paulo State, Brazil. The experiments I and II were carried out with the spacements of 7.0 m between rows with 5.0 m between trees and 7.0 m between rows with 3.0 m between trees, respectively. The experimental design used was a randomized blocks, with four replications and two trees per each seven plots. The crown varieties tested were 1) 'Natal', 2) 'Valência', 3) 'Valência Don João', 4) 'Valência Late Burjasot' IVIA 35-2, 5) 'Valência Rohde Red' SRA-36, 6) 'Valência Temprana' IVIA-25, 7) 'Valência Campbell'. For vegetative growth and the physical characteristics referring to mass diameter and height of fruits, the selections 'Valência Late Burjasot' IVIA 35-2 e 'Don João' presented the highest averages The same selections also presented the best averages for percentage of fruit set in experiment I, while in experiment II the selections did not differ. In relationship to production, the selection ' Valência Late Burjasot' IVIA 35-2 stood out in the second crop. Already for revenue in juice and technological index the selections 'Valência Late Burjasot' IVIA 35-2 , 'Don João' and 'Valência Campbell' presented the largest averages comparing the varieties Valência and Natal. / Orientador: Antonio Baldo Geraldo Martins / Coorientador: Eduardo Sanches Stuchi / Banca: José Antonio Alberto da Silva / Banca: Luiz de Souza Corrêa / Mestre

A batata-doce possui grande importância na alimentação humana e expressivo potencial para produção de etanol. A produção brasileira desta cultura é a 20ª no ranking mundial, com produção de 525.814 t em 2014, destacando-se o Rio Grande do Sul, responsável por 30,68% da produção do país. Shochu é a bebida alcoólica destilada mais consumida no Japão, produzida por destilação de fermentados de diversas fontes amiláceas, incluindo a batata-doce. Em sua fabricação é utilizado o koji, cultura sólida de fungos tradicional dos países asiáticos, mas que torna o processo produtivo lento e com alto risco de contaminação. Considerando a alta produtividade de batata-doce e a influência da cultura japonesa no Brasil, principalmente na culinária, percebe-se uma grande oportunidade de agregar valor a essa matéria-prima. Os objetivos deste trabalho são fazer o estudo de um processo alternativo - mais rápido e com menor risco de contaminação - para produção de destilado de batata-doce similar ao shochu, e a avaliação da viabilidade econômica para produção do mesmo. No processo alternativo proposto, o koji foi substituído pela enzima Stargen 002, mistura contendo alfa-amilase e glucoamilase, e utilizou-se uma pectinase para redução da viscosidade do meio. O tempo de processo reduziu de 14 dias para apenas 1 dia. As análises dos compostos de interesse foram realizadas por HPLC e GC. Quanto às matérias-primas, o teor de açúcares redutores totais foi maior na batata-doce de casca creme e polpa creme (30,42±1,54%), seguida pela batata-doce de casca púrpura e polpa creme (27,44±0,36%) e por último a batata-doce de casca rosada e polpa alaranjada (20,57±0,49%), e o teor de umidade seguiu a ordem inversa. Os resultados obtidos pelo processo padrão não foram satisfatórios em razão do baixo rendimento da fermentação alcoólica (40,59-42,51%) e da formação de compostos acima do limite da legislação, resultantes de fermentação acética. O rendimento experimental da fermentação alcoólica foi maior utilizando a levedura Angel Thermal Resistance Alcohol® (73,65%), seguida da Lalvin DV10® (70,39%) e por último a Lalvin EC1118® (67,31%), sendo maiores do que os obtidos com o uso das técnicas convencionais de produção de shochu, pois a não contaminação por bactérias acéticas no fermentado possibilitou maior rendimento em etanol. Por destilação em batelada, foram separadas frações de cabeça, coração e cauda, e em todas elas o componente álcool metílico mostrou-se acima dos limites da legislação. Realizou-se, então, experimento sem adição de pectinase, e o problema de formação de metanol foi eliminado. Entretanto, houve queda no rendimento da fermentação alcoólica (51,65-54,75%), indicando que a menor desintegração da batata-doce prejudica o andamento do processo fermentativo. Todos os compostos analisados mostraram-se dentro dos limites das normas vigentes. As frações cabeça e cauda foram descartadas e a fração coração foi diluída até teor alcoólico de 25% (v.v-1) e envasada. O destilado produzido, batizado de “Tchêchu”, e o shochu comercial apresentaram as mesmas bandas de adsorção em análise FTIR, identificando semelhança entre os mesmos. O custo de produção de uma garrafa (750 mL) de “Tchêchu” foi estimado em R$ 8,75. Com preço unitário de R$ 15,75 e utilizando-se a taxa SELIC (9,25% a.a.) como taxa mínima de atratividade, tem-se VPL de R$ 1.815.107,34, TIR de 26%, e payback descontado de 2,44 anos, o que mostra que a implantação de uma destilaria para produção de “Tchêchu” é economicamente viável. / Sweet potatoes have great importance in human food and have significant potential for ethanol production. The Brazilian production of this crop is the 20th in the world ranking, with production of 525,814 t in 2014, standing out Rio Grande do Sul, responsible for 30.68% of the country's production. Shochu is the most widely consumed spirit in Japan, produced by the distillation of fermented mash from a variety of starchy sources, including sweet potatoes. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the productive process slow and at high risk of contamination. Considering the high productivity of sweet potatoes and the influence of Japanese culture in Brazil, a great opportunity to add value to this raw material is perceived. The objectives of this work are to study an alternative process - faster and with less risk of contamination - for the production of sweet potato distillate similar to shochu, and to study the economic viability analysis for its production. In the alternative process proposed, koji was replaced by the enzyme Stargen 002, a mixture containing alpha-amylase and glucoamylase, and a pectinase was used to reduce the viscosity of the medium. The process time reduced from 14 days to only 1 day. Analyzes of the compounds of interest were performed by HPLC and GC. Total reducing sugar content was higher in sweet potatoes with cream peel and cream pulp (30.42 ± 1.54%), followed by sweet potatoes with purple peel and cream pulp (27.44 ± 0.36%) and finally sweet potatoes with rose peel and orange pulp (20.57 ± 0.49%), and the moisture content followed the reverse order. The results obtained by the standard process were not satisfactory due to the low yield of alcoholic fermentation (40.59-42.51%) and the formation of compounds above the limit of the legislation, resulting from acetic fermentation. The experimental yield of alcoholic fermentation was higher using Angel Thermal Resistance Alcohol® (73.65%), followed by Lalvin DV10® (70.39%) and Lalvin EC1118® (67.31%), being higher than those obtained with the use of conventional methods of shochu production, since the non-contamination by acetic bacteria in the fermentation allowed a higher yield in ethanol. Fractions of head, heart and tail were separated by distillation, and in all of them the methyl alcohol component showed above the limits of the legislation. An experiment was performed without addition of pectinase, and the problem of methanol formation was eliminated. However, there was a decrease in the yield of alcoholic fermentation (51.65-54.75%), indicating that lower disintegration of sweet potatoes impairs the progress of the fermentation process. All compounds analyzed were within the limits of the current laws. Head and tail fractions were discarded and heart fraction was diluted up to 25% alcoholic strength (v.v-1) and bottled. The distillate produced, named "Tchêchu", and commercial shochu presented the same adsorption bands in FTIR analysis, identifying similarity between them. The cost of producing a bottle (750 mL) of "Tchêchu" was estimated at R $ 8.75. With a unit price of R$ 15.75 and using the SELIC rate (9.25%) as minimum acceptable rate of return there is a NPV of R$ 1,815,107.34, an IRR of 26%, and a discounted payback of 2.44 years, which shows that the implementation of a distillery to produce "Tchêchu" is economically viable.

Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-07-23T14:50:16Z No. of bitstreams: 1 Nathalia Barbosa da Silva.pdf: 2192959 bytes, checksum: b37dabac91b4ee92a2aed0b0c84c84ab (MD5) / Made available in DSpace on 2018-07-23T14:50:16Z (GMT). No. of bitstreams: 1 Nathalia Barbosa da Silva.pdf: 2192959 bytes, checksum: b37dabac91b4ee92a2aed0b0c84c84ab (MD5) Previous issue date: 2017-02-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The grape cv. Sweet Sapphire® is a new hybrid variety which has as its main characteristics the black color, seedless and a larger shape than the common grape, is described as elongated tubular with a dimpled end. This new variety, cultivated in the city of Petrolina-PE, was submitted to the connective drying to obtain raisins, and this study had as objective to evaluate the potential of grape cv. Sweet Sapphire® for the production of raisins, to define the influence of drying temperature and chemical immersion pretreatment (K2CO3 and extra virgin olive oil solutions) on the final quality of the raisins, as well as determining the effects of the convective drying on the physicochemical characteristics, the content of phenolic compounds, antioxidant properties and sensorial evaluation of the obtained product. In order to define the optimal drying conditions, factorial design 24-1 was applied, having as independent variables the concentration of K2CO3 (2 to 6%), concentration of extra virgin olive oil (0.5 to 2.5%), time immersion (0.5 to 5 min) and drying temperature (45 to 60). The drying temperature was the variable that influenced significantly the moisture, water activity, soluble solids and weight of the samples, while the immersion time influenced the phenolic content. In this way, the optimal drying condition for obtaining raisins cv. Sweet Sapphire® was a temperature of 55°C, immersion time of 2.5 minutes, concentration of K2CO3 of 2% and of extra virgin olive oil of 0.5%, showing significant efficiency in reducing the total drying time. The grapes in nature and raisins were submitted to chemical composition and physico-chemical analyzes and the difference between the evaluated parameters was significant, with concentration in the content of compounds due to loss of moisture. The raisin presented low firmness; high content of phenolic compounds and total anthocyanins and, consequently, exhibited antioxidant potential, since it demonstrated efficiency in the capture of the radicals DPPH● and ABTS+• and ferric reduction (FRAP). The obtained raisins presented satisfactory sensorial quality (percentage of acceptability greater than 70%) and suitable intention of purchase by the consumers, being able to be considered a food with functional characteristics, with potential for the diversification of the commercial production, making it possible to obtain of a new competitive product on the commerce. / A uva cv. Sweet Sapphire® é uma nova variedade de uva híbrida que possui como características principais a cor negra, sem sementes e um formato maior que a uva comum, descrito como tubular alongada com uma extremidade convinde. Esta nova variedade, cultivada no município de Petrolina-PE, foi submetida à secagem conectiva para obtenção de uva-passa, e este estudo teve como objetivo avaliar o potencial da uva cv. Sweet Sapphire® para a produção de uva-passa, verificando a influência da temperatura de secagem e do pré-tratamento químico de imersão (soluções de K2CO3 e azeite de oliva extra virgem) na qualidade final das uvas-passas, bem como determinar os efeitos da secagem convectiva sobre as características físico-químicas, o teor de compostos fenólicos, propriedade antioxidante e qualidade sensorial do produto obtido. Para definir as melhores condições de secagem foi aplicado o planejamento fatorial 24-1 tendo como variáveis independentes: a concentração de K2CO3 (2 a 6% p/v), concentração de azeite de oliva extra virgem (0,5 a 2,5% v/v), tempo de imersão (0,5 a 5 min) e temperatura de secagem (45 a 60ºC). A temperatura de secagem foi a variável que influenciou significativamente na umidade, atividade de água, sólidos solúveis e peso das amostras, enquanto que o tempo de imersão influenciou no teor de fenólicos. Desta forma, a melhor condição de secagem para obtenção da uva-passa cv. Sweet Sapphire® foi temperatura de 55°C, tempo de imersão de 2,5 minutos, concentração de K2CO3 de 2% e de azeite de oliva extra virgem de 0,5%, mostrando eficiência significativa na redução do tempo total de secagem. As uvas in natura e as uvas-passas foram submetidas às análises de composição química e físico-química e a diferença entre os parâmetros avaliados foi significativa, ocorrendo concentração no conteúdo de compostos devido a perda de umidade. A uva-passa apresentou baixa firmeza; elevado teor de compostos fenólicos e antocianinas totais e consequentemente, exibiu potencial antioxidante, uma vez que demonstrou eficiência na captura dos radicais DPPH● e do ABTS+• e na redução de ferro (FRAP). A uva-passa obtida apresentou qualidade sensorial satisfatória (percentual de aceitabilidade maior que 70%) e boa intenção de compra por parte dos consumidores, podendo ser considerada um alimento com características funcionais, com potencial para a diversificação da produção comercial, tornando possível a obtenção de um novo produto competitivo no mercado.

Magister Scientiae (Nutrition Management) - MSc(NM) / Orange-fleshed sweet potato consumption promotion is one of the key nutrition sensitive interventions implementedto address high vitamin A deficiency among the rural population of Zambia since 2011. However, to date no study has been completed regarding household consumption of orange-fleshed sweet potato and factors related to their consumption. The study detailed here therefore sought to establish the consumption of orange-fleshed sweet potato, and to identify factors associated with its household consumption in the Integrating Orange Project areas in Chipata district of Zambia. The study randomly sampled 295 households, and collected information on the household characteristics, production, procurement, consumption and knowledge on orange-fleshed sweet potato. Cross tabulation chi square and one-way analysis of variance were used to identify associated consumption factors. The study found that 86.8% of the households ate orange-fleshed sweet potato; 49.5% ate it 1 to 3 days per week and 30.2% ate it at least 4 or more days per week, and only 13.2% did not consume orange-fleshed sweet potato at all. A relationship was found between having children younger than five years old and consumption of orange-fleshed sweet potato (P < 0.001). Results showed that 8.7% of households with children (n=183) never ate orange-fleshed sweet potato, versus 20.5% of households without children (n=112). Production of orange-fleshed sweet potato (n=178) was found to have a relationship with household conusmption of orange-fleshed sweet potato (P < 0.001). Only 1.1% of households that produced orange-fleshed sweet potato did not consume any, versus 31.6% who did not produce orange-fleshed sweet potato. Purchasing of orange-fleshed sweet potato (n=118) was found to have a relationship with its household consumption (P < 0.001); 56.2% of the households that ate orange-fleshed sweet potato 1 to 3 days during the previous week bought it, compared to only 27.0% of households who ate orange-fleshed sweet potato more than 4 days per week among those that bought it. The respondent‘s knowledge of the health benefits of orange-fleshed sweet potato was found to have a relationship with its consumption in the household (P < 0.001). Only 7.8% of the households where respondents knew the benefits of orange-fleshed sweet potato (n=215) never ate orange-fleshed potato, compared to 50.0% of households where the respondents did not know any benefit (n=80). In contrast, 33.5% of the households where the respondents knew the health benefits ate orange-fleshed sweet potato at least 4 days a week compared to only 7.9% of households where the respondents did not know any benefit. Overall, the study showed that most households consumed orange-fleshed sweet potato. The highconsumption might be due to seasonality, as the study was done during the harvesting season of orange-fleshed sweet potato. Also, prodcution of orange-fleshed sweet potato was promoted in the study area through the Integrating Orange Project. These results therefore suggest that projects seeking to promote consumption of orange-fleshed sweet potato as an intervention for vitamin A deficiency control should promote production of orange-fleshed sweet potato and sensitization of communities on the health benefits of orange-fleshed sweet potato consumption.

Sweetpotato, Ipomoea batatas (L.) Lamarck was introduced into Lesotho in 1992 in the hope that it would help alleviate poverty levels. Efforts are being made to learn the potential constraints to optimal production of this crop. Insect pests especially the sweetpotato weevils, Cylas species are a major production constraint worldwide. Hence the main objective of the study was to predict if these pests have potential to establish themselves in Lesotho. Two Cylas species, C. formicarius and C. puncticollis are present in South Africa and the latter is found in the northern Free State and the Eastern Cape both of which border the central and southern lowlands of Lesotho respectively. Cylas puncticollis was chosen as the subject of this study because of its potential spread into Lesotho. Thermal requirements (lower development threshold and degree-days) of this pest were calculated in the laboratory by studying the effects of temperature on its development and survival at six constant temperatures (16°C, 19°C, 24°C, 26°C, 31°C and 36°C). The photoperiod was maintained at 12L:12D for all temperatures, but RH was not controlled. Thermal requirements (r and k) of this pest species were estimated for all the immature stages and for the total life-cycle using the linear regression method. The estimated lower temperature threshold (r) of the total development of the pest lies between 8°C and 12°C and the thermal constant (k) between 360°D and 380°D. The thermal needs of this pest obtained from the laboratory work were used to predict the potential for its establishment in Lesotho as well as determining the possible areas of distribution if it invades Lesotho. Actual soil temperatures to which the pest would be exposed to in Lesotho were recorded for a year. Both the calculated thermal needs of the pest and the field-recorded temperatures were used in the degree-day model to predict potential establishment of this pest. The second approach, climate matching in Geographical Information System (GIS) used the bio-climatic profile of C. puncticollis calculated from the known areas of its distribution in both South Africa and Swaziland. The bio-climatic profiles of the two countries were matched to the climatic conditions of Lesotho to predict the potential for its establishment. The two approaches, linear degree-day model and climate matching approach revealed that Cylas puncticollis is a potential pest in Lesotho. The former predicted the occurrence of this pest throughout the whole country with a maximum of eight generations per year being possible in the lowlands. Fewer generations (two to three) were predicted for the highlands and foothills agro-ecological zones, which are colder than the lowlands. The climate matching approach also confirmed the prediction although according to this method a patchy distribution of the pest was predicted. A survey was then carried out in Lesotho, first to determine if Cylas species were already present in Lesotho, secondly to identify any other pests of sweetpotato and lastly to determine other possible production constraints other than insect pests. The survey was conducted in the form of questionnaire and field sampling. Cylas species were neither documented by the farmers who were interviewed nor by the field sampling. Numerous common pests of sweetpotato were recorded during the sampling survey. These included the following leaf-feeding pests: Bedellia somnulentella Zeller, Acraea acerata Hewitson, Agrius convolvuli Linnaeus and locusts and grasshoppers. The root pests that were recorded were mole-rats, Blosyrus sp. and millipedes (Narceus sp.). According to the sampling carried out in Lesotho there were no insect pests that could be rated as major pests as yet. Sweetpotato farmers did not consider insect pests as an important production constraint for optimal yield of the crop. The major constraint was found to be lack of planting material, which contributed towards a slow adoption of the crop throughout the country. / Dissertation (MSc (Entomology))--University of Pretoria, 2007. / Zoology and Entomology / unrestricted

Orientador : Cesar Francisco Ciacco / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-15T18:25:15Z (GMT). No. of bitstreams: 1 SalcesRuiz_Franz_M.pdf: 5204043 bytes, checksum: c560e5f4711d26bd722e4936f7d60b23 (MD5) Previous issue date: 1984 / Resumo: A desidratação. da batata doce após a colheita ou determinado período de armazenamento tem sido preconizada como uma al tentativa tecnológica para o melhor aproveitamento deste tubérculo. Este trabalho teve como objetivo estudar o processo de desidratação de batata doce usando rolos secadores (Drum-Dryer). O efeito dos parâmetros operacionais nas propriedades tecnologia dos flocos foi investigado com auxilio da Metodologia de Resposta de Superfícies (Response Surface Methodology - RSM). As análises de variança mostraram um ajuste altamente significativo pa-ra a maioria dos modelos matemáticos que relacionaram o efeito dos parâmetros operacionais e as propriedades tecnológicas dos flocos. O teste indicou que os modelos para o rendimento, porcentagem de retenção de vitamina C, porcentagem de carotenóides, viscosidade inicial e o Índice de solubilidade em água foram altamente significativos, ao nível de 0,01%. Os modelos para cor, viscosidade máxima e viscosidade a 509C e o índice de absorção em água foram significantes ao nível de 0,14, 0,26, 0,90 e 15,00%, respectivamente. Estes resultados mostraram que o Índice de absorção em água não variou significativamente em função das variáveis experimentais. A representação gráfica dos modelos matemáticos, como respostas de superfície (curvas de nível), permitiu estudar como as variáveis independentes (parâmetros operacionais) afetaram as 1fespostas (características tecnológicas). O rendimento foi afetado principalmente pela abertura entre os rolos e a concentração de sólidos, sendo pouco afetado pela pressão. de vapor, O rendimento máximo foi obtido para concentrações entre 16 e 20% de sólidos e aberturas em to~no de 0.30mm, em uma grande faixa de pressão. de vapor. A porcentagem de retenção de vitamina C e carotenó1des foi afetada, principalmente, pela pressão de vapor e a concentra ção de sólidos no purê, A maior retenção de vitamina C (81%) e corotenóides '(98%), ocorreu para pressões de cerca de 80lb/po12, entre 15-17% de concentração de sólidos e aberturas entre 0,10 e O,20mm. As curvas de nível mostraram que a viscosidade inicial e a viscosidade máxima foram controladas, essencialmente, pela abertura entre os rolos. A pequena influência da pressão de vapor nestas duas variáveis indicou que mesmo as pressões mais baixas testadas (40 lb/pol ) foram suficientes para uma extensiva gelatinização do amido. O efeito das variáveis operacionais sobre a viscosidade a 509C foram semelhantes aos observados para a viscosidade máxima. A pressão e abertura entre os rolos foram as variáveis de maior influência no índice de absorção de água. As curvas de nível mostraram a existência de um efeito de compensação entre a temperatura dos rolos e a espessura do filme. Filmes finos provocaram uma gelatinização mais efetiva do amido que aquelas obtidas com filmes mais espessos. Conseqüentemente a absorção de água dos produtos obtidos co~ pequenas aberturas foi superior àquelas obtidas com aberturas maiores, nas mesmas condições de pressão de va-por. As curvas de nível do índice de solubilidade em água mostraram um comportamento oposto ao apresentado pelas curvas do índice de absorção em água. Os máximos valores do índice de solu-bilidade em água, foram obtidos a altas pressões entre 65-76 lb/po12l, concentrações intermediárias (entre 18 a 23%) e aberturas pequenas menores que O,20mm), Provavelmente, o aumento do índice de solubilidade em água foi devido à desintegração dos grânulos de amido, que solubilizando diminuíram o índice de absorção em água. O maior efeito no índice .de solubilidade em água foi devido a abertura entre os rolos. O maior efeito sobre a cor foi devido a variações na abertura. Aumentos na abertura até cerca de O,30rnrn, em uma ampla faixa de pressão de vapor e concentrações de sólidos, resultaram em alto DE. Estes resultados em conjunção com aqueles de retenção de carotenóides indicaram que não existe uma relação entre a cor observada e o conteúdo deste composto. Estudos com batata doce armazenadas a 209C e 90% de umidade relativa mostraram que o tempo de armazenamento, até 5 se-manas, teve uma influência positiva na cor e rendimento dos flocos. Estes resultados .foram provavelmente devido ao aumento na concentração de sólidos solúveis totais durante este período de armazenamento / Abstract: Dehydration of sweet potato after harverst or storage was recommended as a technoloical alternative for the better exploitition of this tuber. The objetive of this project was to study the dehydra-tion process of sweet potato with a double Drum-Dryer. The Res-ponse Surface Methodology was used to study the re1ation between.the process parameters (roll temperature, roll spacing and total solids content in the puree)and some technological properties of the flakes obtained. The analyses of variance indicated that the mathemat1ca1 models expressing the relation between the processing .parameters and the techno10gica1 propert1es were we adjusted. The F va1ue 1ndicated that the mathematica1 models for yie1d, as-corbic acid and caroten01d retentions, initlal v1scosity and water solubility index were s1gn1ficant at the 0.01% level. The models for color, maximum vlscosity, viscosity at S09C and water absorp- tion index were sign1ficant at the 0.14, 0.26, 0.90 and 15.00% 1eve1s, respective1y. These resu1ts showed that the model for water absorption index was not significant1y affected operational parameters. The effect of the operat10na1 parameters on the techno10- by the g1ca1 properties, of the f1akes was a1so studied by .contour plóts. The yie1d was ma1n1y affected by the spac1ng between the rolls and total sol1ds concentrat10n. The steam pressure d1d not have a significant effect on the yie1d. The maximum y1e1d was obtained at 16 to 20% of the total 801ids concentrat10n and around 0.30mm ro11 spacing. The ascorbic acid and carotenoid retentions were ma1n1y affected by the steam pressure and total so11ds concentrat10n of the puree, The maximum ascorbic actd (Bl%) and carotenoid (98%) retentions were obtained at about 80 psig, 15-17% solids concentra tion.and roll spacings between 0,10 and 0.2G mm. The contours plots showed that the inicial viscosity and maximum viscosity were affected essentially by the roll spacing. The small influence of steam pressure on the initial viscosity in dicated that even the low stearn pressure used led to extensive starch gelatinization. The effect of the processing pararneters on the viscosity at 509C was similar to that observed with the maximum viscosity, The pressure and the roll spacing were the variables that influenced the water absorption index. The contour plots showed a compensation effect between the surface temperature and film thickness. Thin films caused more effective starch gelatinization than thick ones, at the sarne roll surface temperature, Consequen-tly the water absorption of the products obtained with the smallest spacing was higher than that obtained with a larger roll spacing. On the other hand the maximum water solubility index values were obtainàd with a higher steam pressure (ranging from 60 tô 80 psig), total solids concentration from 17 to 23% and a rollcing below 0.20 mm, Flakes with high DE were obtained at 0.30 mm roll spacing spa- whith wide ranges of steam pressures and total solids concentra-tions, The storage of sweet potatoes at 209C and 90% relative humidity showed that storage up to 5 weeks had remarkable effects on the color and yield. These results were probably due to the increase in the soluble solids content .during the storage period / Mestrado / Mestre em Tecnologia de Alimentos

Orientador: Magali Leonel / Resumo: O presente estudo objetivou caracterizar amidos de mandioca, batata-doce e araruta quanto às propriedades físico-químicas e modificar estes amidos quimicamente visando à obtenção de amidos fosfatados. No processo de modificação os amidos foram fosfatados com trimetafosfato de sódio e tripolifosfato de sódio durante diferentes tempos de reação. Os amidos nativos e modificados das três fontes botânicas foram analisados quanto aos teores de fósforo e de amilose, padrão de difração de raio-X, cristalinidade relativa, morfologia e tamanho dos grânulos, poder de inchamento, solubilidade, propriedades de pasta e térmicas. Os amidos nativos diferiram quanto às características morfológicas e físico-químicas. Todos os amidos mostraram baixo teor de fósforo. O amido de batata-doce apresentou maior cristalinidade e teor de amilose, enquanto o amido de araruta apresentou maior tamanho de grânulos, poder de inchamento, solubilidade e maior instabilidade frente às forças mecânicas. Independentemente da fonte botânica, a modificação química aumentou os teores de fósforo dos amidos com alterações das características morfológicas e propriedades físico-químicas. O aumento do tempo da reação de fosfatação aumentou o diâmetro médio dos grânulos, sendo observada menor uniformidade dos grânulos. Além disso, ocorreram mudanças como diminuição da cristalinidade relativa, aumento do poder de inchamento e quebra de viscosidade dos géis. Por outro lado, a modificação química alterou as propriedades de p... (Resumo completo, clicar acesso eletrônico abaixo) / Doutor

Sweet corn is rapidly becoming an important cash crop in many of the irrigated regions of the intermountain West. The lacome from this crop is relatively small in comparison to that from other major agricultural products; however, sweet corn production has a definite place in the economy of the region. One of the factors limiting increasing acreage of sweet corn in many areas is low yields. Yields have been increased naterially in recent years with the development of hybrid varieties, superior to the standard varieties previously used. Better cultural practices are improving yields, but much remains to be done in this phase of the work. Plant growth is affected by many complex factors, two of which are soil fertility and moisture. A considerable number of investigations have been carried out where either fertility or moisture effects have been studied independently. Four studies have been made where the two factors have been studied jointly in the same experiment. Recent trends in experimental research tend to emphasize the value of studying two or more factors at the same time, thereby making it possible to study interaction that otherwise would not have been observed. This study was an attempt to determine the effects of various soil fertility and soil moisture levels on the yield of sweet corn. These factors were studied simultaneously. By studying the relationships that exist between moisture and fertility, it is theoretically possible to arrive at the optimum level for both factors, thus obtaining maximum yields. Studies leading to the data reported in this paper were conducted on Nibley silty clay loam at the Utah State Agricultural College Forage Crops Experimental Farm near Nibley, Utah.

Simazine and dalapon have been used to control weeds in many crops during the last few years, but in 1963, when this study was begun, their uses in fruit orchards were limited. To study the effects of simazine and dalapon both on the control of weeds and on various metabolic changes in apple (Malis pumila), Montmorency sour cherry (Prunus cerasus), sweet cherry (Prunus avium), and Prunus mahaleb root s tock, experiment s were conducted from 1964 through 1966 in both the field and in the greenhouse. The application of a low do sage of simazine (4 lb/A) to soil around twelve-year-old Montmorency sour cherry trees in the field resulted in 60 to 70 percent weed control, while tree growth, chlorophyll content of the leaves, fruit y i e ld, and fruit quality were enhanced. Simazine applied at the higher dosages (8 and 12 lb/A) gave very good weed control (up to 100 percent) but reduced tree growth, chlorophyll content, and fruit yield and quality. In the greenhouse , the application of simazine at all three levels caused severe damage to R· mahal eb and sweet cherry trees and hence reduced the water uptake , but young apple trees treated with simazine showed no visible damage , although water uptake was reduced. In young sour cherry trees treated with 4 lb/A simazine, slight chlorophyll increase s we re observed , while at the higher dosages , decreases were observed. Simazine applied to the soil surface was absorbed readily by all trees. It accumulated in large amounts in the l eaves compared with the other parts of these plants. Sour cherry trees accumulated more simazine than apple trees. Results from both field and greenhouse trial sindicate that apple trees were comparatively resistant, and sweet cherry and ~ · mahaleb trees were very sensitive. Enzyme analys i s indicated that simazine caused an increase in the activity of peroxidase and polyphenol oxidase in all trees. The activity of catalase and cytochrome oxidase was decreased in f. mahaleb, sweet cherry , and sour cherry trees, but apple trees showed an increase in both catalase and cytochrome oxidase activity. Compared to the other trees , the most tolerant , untreated trees (apple) had relatively high peroxidase and low polyphenol oxidase activity, with moderate catalase and cytochrome oxidase activity . The moderately resistant species ( sour cherry) had moderate peroxidase, catalase, and cytochrome oxidase activity but very low polyphenol oxidase activity , while the sensitive trees (~ . mahaleb and sweet cherry) showed a wide range of enzyme activities . ~ · mahaleb leaves had low peroxidase and catalase activities and high polyphenol oxidase and cytochrome oxidase activities, but sweet cherry leaves had moderate peroxidase and polyphenol oxidase , high catalase, and l ow cytochrome oxidase activities. The movement of simazine in the soil was s low. Regardless of applied amounts, most of the herbicide stayed in the top 0-6 inches of soil after surface application, but movement in t he soil increased as the rate of application increased. The post-emergence application of dalapon to a Montmorency sour cherry orchard reduced weed growth in general, but complete weed control was not observed. Tree growth, chlorophyll content of the l eaves, fruit yield, and fruit quality of dalapon-treated Montmorency sour cherry trees were reduced compared with the untreated control. These reductions became greater as t he dalapon dosage increased .

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20766号 / 農博第2249号 / 新制||農||1054(附属図書館) / 学位論文||H29||N5086(農学部図書室) / 京都大学大学院農学研究科森林科学専攻 / (主査)教授 金山 公三, 教授 矢野 浩之, 教授 吉村 剛 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM