A aflatoxina M1 (AFM1) é um metabólito tóxico resultante da biotransformação da aflatoxina B1 e pode ser secretada no leite de animais que ingerem alimentos contaminados com esta última. Considerando os efeitos adversos que podem ocorrer devido à ingestão do produto contaminado e visto que as crianças, maiores consumidoras deste alimento, são potencialmente mais sensíveis que os adultos aos efeitos desta micotoxina, a avaliação da presença de AFM1 no leite se faz necessária. Durante o período de março a novembro de 2006 foram analisadas 48 amostras de leite cru provenientes de 8 propriedades fornecedoras de leite para uma Cooperativa de Leite da Serra Gaúcha e 80 amostras de leite UHT, provenientes de 7 marcas distintas, comercializadas em Porto Alegre (RS). A metodologia empregada na análise de aflatoxina M1 envolveu partição líquido-líquido na etapa de extração, uso de coluna de sílica gel na etapa de purificação e Cromatografia em Camada Delgada para a detecção. O limite de detecção foi de 10 ng e a avaliação da eficiência do método apresentou valor de 86% no teste de recuperação. Nas condições de trabalho e pelo método utilizado nenhuma das amostras analisadas foi positiva para a presença de AFM1, sugerindo que as mesmas encontram-se dentro das conformidades legais. / Aflatoxin M1 (AFM1) is a toxic metabolite resulting of the biotransformation of aflatoxin B1, and may be sectreted in milk of animals that consume foods contaminated with aflatoxin B1. Considering the adverse effects that can occur when foods contaminated are consumed, and since children, the greatest milk consumer are potentially more susceptible than adults to the effects of this mycotoxin, the evaluation of the presence of AFM1 in milk is necessary. From March to November of 2006 48 samples of raw milk from 8 dairy farms that integrate a Milk Cooperative of mountain region of Rio Grande do Sul and 80 samples of UHT milk from 7 different brands commercialized in Porto Alegre were analized. The mehodology employed for the analysis of aflatoxin M1 involved liquid-liquid partition on the extraction step, use of silic gel column for the purification step and Thin Layer Chromatography for the detection. The evaluation of the method efficiency present a value of 86% in the recovery test and the detection level was 10ng. Following analysis conditions and the method employed none of the samples analyzed were positive for the presence of aflatoxin M1, suggesting that samples analysed attend the legal conformities.

Dois experimentos foram conduzidos para verificar a viabilidade do uso do leite UHT como diluente para sêmen equino refrigerado. O objetivo principal deste estudo foi avaliar o uso de leite UHT nas apresentações desnatado, semidesnatado e integral como diluente de sêmen e posteriormente foi avaliada a viabilidade espermática com o uso de leite como diluente comparado a outros dois diluentes industrializados. No experimento I foram utilizados 31 ejaculados de 3 garanhões, as amostras de cada ejaculado foram diluídas em leite UHT nas apresentações integral, semidesnatado e desnatado, numa proporção de 3:1 (3 ml de diluente e 1ml de sêmen). Foram realizadas análises de viabilidade espermática com testes de motilidade espermática, vigor espermático, integridade de membrana (CFDA/PI) e funcionalidade de membrana espermática (HOST) pós-diluição, os quais foram repetidos nas amostras refrigeradas a 4ºC após 24 e 48h. Neste experimento, não foram observadas diferenças significativas entre os 3 diluentes, quanto a motilidade espermática, vigor, CFDA/PI e HOST. No entanto, houve uma diminuição na qualidade do sêmen armazenado por 48h (P < 0,01), sendo mais acentuada entre 24 e 48h de refrigeração. No experimento II foram utilizados 30 ejaculados de 3 garanhões onde, logo após a coleta do sêmen, as amostras de cada ejaculado foram diluídas com leite UHT desnatado (LD), Botusemen® (BS) e Botusemen Special® (BSP). As amostras foram examinadas a fresco, após a diluição (0h) e em resfriamento de 24h e 48h a 4°C. Foram realizados os mesmos testes de análise espermática do primeiro experimento para avaliação comparativa dos diluentes. As amostras de sêmen refrigeradas com BSP obtiveram maior porcentagem de motilidade total (51,1%) após 24h de refrigeração quando comparado aos outros dois diluentes testados, LD (45,8%) e BS (47,3%). Com base nos resultados obtidos nos dois experimentos, o leite UHT, independente da apresentação, pode ser utilizado como diluente de sêmen para as primeiras 24h de refrigeração, mantendo a viabilidade espermática adequada, sendo também de fácil acesso e manuseio. Se for necessário a manutenção do sêmen por mais de 24h, o BSP se mostrou superior em manter a qualidade do sêmen até 48h. / Two experiments were conducted to verify the feasibility of the use of UHT milk as an extender for chilled equine semen. The main objective of this study was to evaluate the use of UHT milk in skimmed, semi-skimmed and whole milk as extender for semen and subsequently assess sperm viability using milk as a diluent compared to two other industrial extenders. In the first experiment were used 31 ejaculates from 3 stallions of known fertility, samples of each ejaculate were diluted in the whole UHT milk, semi-skimmed milk and skim milk shows a ratio of 3:1 (3ml diluent and 1ml of semen). Sperm viability analyzes were performed, including sperm motility, sperm vigor, membrane integrity (CFDA/PI) functionality and sperm membrane (HOST) post-dilution tests which were repeated in the samples cooled to 4°C after 24 and 48h. In this experiment, no significant differences in sperm motility, vigor, CFDA/IP and HOST were observed among the 3 extenders. However, there was a decrease in the quality of semen stored for 48h (P < 0.01), being more pronounced between 24 and 48h of cooling. In the second experiment, 30 ejaculates from 3 stallions were used soon after collection of semen samples, each ejaculate was diluted with UHT skim milk (LD), Botusemen® (BS) and Botusemen Special® (BSP). The samples were analyzed fresh, immediately after the dilution (0h) and after cooling for 24h and 48h at 4°C. The same tests of sperm analysis used in the first experiment for comparative evaluation of extenders were performed. Semen samples cooled with BSP obtained the highest percentage of total motility (51.1%) after 24h of cooling when compared to the two other extenders tested, LD (45.8%) and BS (47.3%). Based on the results from the two experiments, UHT milk, regardless of the presentation, can be used as a diluent of semen during the first 24h of cooling maintaining adequate sperm viability and is easy to access and handle. If maintenance of semen for more than 24h is required, the BSP was superior in maintaining the quality of semen until 48h.

Dois experimentos foram conduzidos para verificar a viabilidade do uso do leite UHT como diluente para sêmen equino refrigerado. O objetivo principal deste estudo foi avaliar o uso de leite UHT nas apresentações desnatado, semidesnatado e integral como diluente de sêmen e posteriormente foi avaliada a viabilidade espermática com o uso de leite como diluente comparado a outros dois diluentes industrializados. No experimento I foram utilizados 31 ejaculados de 3 garanhões, as amostras de cada ejaculado foram diluídas em leite UHT nas apresentações integral, semidesnatado e desnatado, numa proporção de 3:1 (3 ml de diluente e 1ml de sêmen). Foram realizadas análises de viabilidade espermática com testes de motilidade espermática, vigor espermático, integridade de membrana (CFDA/PI) e funcionalidade de membrana espermática (HOST) pós-diluição, os quais foram repetidos nas amostras refrigeradas a 4ºC após 24 e 48h. Neste experimento, não foram observadas diferenças significativas entre os 3 diluentes, quanto a motilidade espermática, vigor, CFDA/PI e HOST. No entanto, houve uma diminuição na qualidade do sêmen armazenado por 48h (P < 0,01), sendo mais acentuada entre 24 e 48h de refrigeração. No experimento II foram utilizados 30 ejaculados de 3 garanhões onde, logo após a coleta do sêmen, as amostras de cada ejaculado foram diluídas com leite UHT desnatado (LD), Botusemen® (BS) e Botusemen Special® (BSP). As amostras foram examinadas a fresco, após a diluição (0h) e em resfriamento de 24h e 48h a 4°C. Foram realizados os mesmos testes de análise espermática do primeiro experimento para avaliação comparativa dos diluentes. As amostras de sêmen refrigeradas com BSP obtiveram maior porcentagem de motilidade total (51,1%) após 24h de refrigeração quando comparado aos outros dois diluentes testados, LD (45,8%) e BS (47,3%). Com base nos resultados obtidos nos dois experimentos, o leite UHT, independente da apresentação, pode ser utilizado como diluente de sêmen para as primeiras 24h de refrigeração, mantendo a viabilidade espermática adequada, sendo também de fácil acesso e manuseio. Se for necessário a manutenção do sêmen por mais de 24h, o BSP se mostrou superior em manter a qualidade do sêmen até 48h. / Two experiments were conducted to verify the feasibility of the use of UHT milk as an extender for chilled equine semen. The main objective of this study was to evaluate the use of UHT milk in skimmed, semi-skimmed and whole milk as extender for semen and subsequently assess sperm viability using milk as a diluent compared to two other industrial extenders. In the first experiment were used 31 ejaculates from 3 stallions of known fertility, samples of each ejaculate were diluted in the whole UHT milk, semi-skimmed milk and skim milk shows a ratio of 3:1 (3ml diluent and 1ml of semen). Sperm viability analyzes were performed, including sperm motility, sperm vigor, membrane integrity (CFDA/PI) functionality and sperm membrane (HOST) post-dilution tests which were repeated in the samples cooled to 4°C after 24 and 48h. In this experiment, no significant differences in sperm motility, vigor, CFDA/IP and HOST were observed among the 3 extenders. However, there was a decrease in the quality of semen stored for 48h (P < 0.01), being more pronounced between 24 and 48h of cooling. In the second experiment, 30 ejaculates from 3 stallions were used soon after collection of semen samples, each ejaculate was diluted with UHT skim milk (LD), Botusemen® (BS) and Botusemen Special® (BSP). The samples were analyzed fresh, immediately after the dilution (0h) and after cooling for 24h and 48h at 4°C. The same tests of sperm analysis used in the first experiment for comparative evaluation of extenders were performed. Semen samples cooled with BSP obtained the highest percentage of total motility (51.1%) after 24h of cooling when compared to the two other extenders tested, LD (45.8%) and BS (47.3%). Based on the results from the two experiments, UHT milk, regardless of the presentation, can be used as a diluent of semen during the first 24h of cooling maintaining adequate sperm viability and is easy to access and handle. If maintenance of semen for more than 24h is required, the BSP was superior in maintaining the quality of semen until 48h.

The diploma thesis is concerned with the quality of UHT milk in the Czech republic and changing its properties during cold storage. The first part describes the composition of milk and the various steps of the manufacturing process of milk treated by high temperature heating. It is further elaborated the issue of nutritional and sensory changes after heat treatment. The second part focuses on the research of 35 samples of milk with different fat content UHT-treated by heating purchased in the Czech markets. We bought two packs from each sample. The content of some ingredients (fat, protein) listed on the packaging were experimentally controlled for all samples. A titratable acidity and active acidity was measured and the milk was analysed for sensory and microbiological quality. The samples were stored in the refrigerator. After the shelf life the sensory and microbiological quality was tested. The titratable and active acidity was checked again. The results were statistically analyzed by paired t-test and compared with results of other authors. It showed good quality UHT milk placed on the Czech market.

La compréhension des processus orogéniques nécessite un couplage toujours plus étroit entre données pétrologiques visant à contraindre le trajet pression-température des roches et les données géochronologiques donnant accès aux âges et durées absolues. Cette thèse vise en premier lieu à étudier le comportement des monazites et des zircons, utilisés en géochronométrie U-Th-Pb dans les granulites de ultra-haute température (UHT) du Rogaland (sud de la Norvège). Nous montrons que la datation ponctuelle in-situ U-Th-Pb, combinée à l'analyse des éléments majeurs et traces contenus dans la monazite permet d'identifier et de quantifier deux incursions à ultra-haute température du Rogaland à 1030-1005 Ma et à 940-930 Ma. En effet, l'examen des relations de phases à l'équilibre entre monazite, xénotime et huttonite a permis de démontrer que les monazites étaient capables de cristalliser et d'enregistrer des températures supérieures à 880 °C. D'autre part, la caractérisation chimique et isotopique U-Th-Pb-O des néocristallisations et surcroissances des zircons permet de définir un intervalle de temps de 60 Ma entre les deux pics de métamorphisme, au cours duquel la croûte moyenne était partiellement fondue à des températures supérieures à 800°C et à basse pression (0.7-0.4 GPa). Ces travaux de thèse soulignent par ailleurs la variété des facteurs susceptibles de conduire à la remise à zéro, partielle ou non, des âges U-Th-Pb dans les monazites et les zircons. Nous montrons que compte tenu de l'histoire T-t du domaine étudié, le système chronométrique U-Th-Pb est largement contrôlé dans le zircon par le degré d'amorphisation de ce dernier lié à son auto-irradiation, alors que dans la monazite, ce sont les processus de dissolution-recristallisation en présence de fluides silicatés ou aqueux qui sont prépondérants. Nous montrons également qualitativement l'influence des conditions d'oxydo-réduction dans l'incorporation du S comme sulfate dans le réseau cristallin de la monazite et par conséquent le potentiel que représente la monazite pour sonder l'état d'oxydo-réduction lié aux différents évènements géologiques, dans les roches métamorphiques. Finalement, nous mettons en évidence une corrélation spatiale et temporelle entre magmatisme mantellique et métamorphisme de ultra-haute température qui ne peut être expliquée avec les modèles actuellement acceptés pour la genèse du métamorphisme de UHT. Ces observations peuvent néanmoins être expliquées en prenant en compte la différence de composition et de température du manteau Protérozoïque comparé à l'actuel, favorisant le développement d'orogènes ultra-chauds et de phénomènes gravitaires. / Understanding mountain building processes requires a better integration of petrological and peochronological data in order to link pressure-temperature paths to absolute ages. This work focuses on the behaviour of monazite and zircon, which are used as geochronometers, in ultra-high temperature granulites of Rogaland (South Norway). We show that linking in-situ U-Th-Pb dating of monazite with its major- and trace-element composition lead to the recognition of two ultra-high temperature (UHT) metamorphic events in Rogaland at c.1030-1005 Ma and c. 940-930 Ma. Indeed, the examination of monazite-xenotime-huttonite phase relationships suggests that monazite may record crystallization age at or near ultra-high temperature. Besides, the chemical and U-Th-Pb-O isotopic characterization of zircon neo-crystallization or overgrowths indicates that the Rogaland crust remains molten (> 800 °C at 0.7-0.4 GPa) at least during 60 My between the two identified UHT excursions. This manuscript also highlights the various factors responsible for U-Th-Pb (partial) resetting in the course of granulite facies metamorphism. Zircon behaviour is mostly controlled its level of amorphization, enhancing Pb loss during annealing, whereas monazite resetting is dominated by dissolution-precipitation processes in the presence of a melt or fluid phase. More specifically, we point out that monazite may be used to monitor the redox conditions of its crystallizing medium since monazite may incorporate the redox-sensitive element S in its lattice as sulphate. Finally, we demonstrate a spatial and temporal correlation between magmatism and UHT metamorphism in Rogaland. The timescale, P-T path and tectono-magmatic history however cannot be explained by currently accepted models for UHT. We suggest that physical and thermal specificities of Proterozoic mantle may explain the observed ultra-hot orogen style and the occurrence of gravity driven processes during orogeny.

The sensory evaluation of heat treated consumer milk at different temperatures by preference tests was main topic of this thesis. The survey based on questionare is part of this thesis.

Orientador: José de Assis Fonseca Faria / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T02:06:39Z (GMT). No. of bitstreams: 1 Cardoso_ClaudioFernandes_D.pdf: 26277698 bytes, checksum: d17c520e85b9389e672d2641e795333d (MD5) Previous issue date: 2011 / Resumo: Esta pesquisa teve como objetivo avaliar o desempenho de um sistema asséptico piloto para a produção de leite UHT (Ultra Hight-Temperature), com capacidade de 1.000 L/h, em embalagens flexíveis institucionais do tipo Bag-in-box (BIB). As embalagens estudadas eram compostas de um filme de polietileno de baixa densidade (PEBD) e um filme de polietileno tereftalato metalizado (PETmet), com volume de 2.000 mL, desenvolvido especialmente para o envase asséptico de produtos lácteos. Leite cru refrigerado tipo A foi utilizado como matéria-prima. O envase do leite UHT foi realizado através de uma dosadeira semi-automática dentro de uma Sala Limpa ISO posicionada sobre o bocal de enchimento das embalagens. O sistema foi avaliado através da identificação e monitoramento de pontos de controle do processo, testes de esterilidade comercial, análises sensorial e físico-química do produto, bem como avaliações da embalagem. O desempenho das embalagens BIB foi avaliado através de ensaios de caracterização, integridade do sistema e estudos de estabilidade microbiana e testes de efetividade de esterilização. As embalagens foram esterilizadas com o uso de radiação ionizante (gama), com dose de 15 kGy. Os ensaios foram conduzidos através da produção de 4 lotes experimentais de leite UHT, obtido em trocador de calor a placas (140 °C por 5 s). A taxa de defeito encontrada nos testes de esterilidade comercial variou entre 0 e 6,7%, sendo que a principal causa de defeitos foi associada aos problemas inerentes a operacionalidade da linha, como falhas nas vedações das junções de tubulações e bombas centrífugas. Os resultados da avaliação dos pontos de controle do processo e embalagem indicaram um bom desempenho do sistema, justificado pela ausência de microorganismos viáveis. O leite UHT acondicionado nas embalagens BIB teve sua vida de prateleira estimada em até 27 semanas de estocagem, valor este muito superior quando comparado às amostras controle de leite UHT comercial, acondicionado em embalagens laminadas cartonadas, que teve sua vida de prateleira estimada em 19 semanas. A diferença de estabilidade físico-química, microbiológica e sensorial entre as amostras processadas e a comercial foi associada às propriedades de barreira das estruturas das embalagens à luz e ao oxigênio, bem como pela qualidade da matéria-prima utilizada. O sistema asséptico piloto avaliado correspondeu às expectativas de desempenho e atendeu aos requisitos estabelecidos pelo Codex Alimentarius. Concluiu-se que o sistema apresenta potencial para utilização por indústrias de laticínios visando atender o mercado institucional de leite longa vida / Abstract: The aim of this research was to evaluate the performance of an aseptic pilot system for the production of Ultra High Temperature (UHT) milk, with 1.000 L/h capacity, filled in flexible institutional packages Bag-in-box (BIB) type. The BIB packages were constructed with one layer of low density polyethylene film (LDPE) and another one of metalized polyethylene terephthalate film (PETmet), with 2.000 mL capacity, specially developed for the aseptic filling of dairy products. Type-A milk was used as raw material and the UHT milk filling was made by a semiautomatic machine located inside a ISO Clean room. The system was evaluated by the identification and monitoring of the control points during the process and also by commercial sterility tests, sensorial and physical-chemistry analysis and packages evaluations. The BIB packages were sterilized by gamma radiation with minimum doses of 15 kGy. The assays were conducted by the production of 4 experimental batches processed in a plate heat exchanger (140 °C/5 s). The defect rates founded were between 0 and 6.7% and these values can be explained by problems linked to the pilot plant operation, like failures in the connections of pipes and centrifugal pumps. The results of the control points evaluation and also BIB packages showed a good performance of the entire process, justified by the absence of viable microorganisms. The milk filled in BIB packages targeted until 27 weeks of shelf life, a superior value when it was compared to the commercial UHT samples, which targeted just 19 weeks. The difference of physical-chemistry, microbiology and sensory stability between the processed samples and the commercial one was associated to the oxygen and light barriers properties and also to the raw milk quality used during the processes. The pilot aseptic system evaluated attended to the Codex Alimentarius requirements and it could be concluded that the system showed potential for application in dairy industry in view of the long life milk institutional market / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

The objective of this work was to evaluate the microbiological and physicochemical quality of UHT whole milk commercialized in the State of Rio Grande do Sul, during the winter and spring of 2009. Four samples of 10 marketed marks were collected in each period. Of these, two of each mark was destined for microbiological analyses and the others two for physicochemical analyses. For the microbiological analyses, the samples were incubated in their original packages at 36±1ºC for 7 days before the analyses were carried out. These analyses, that were carried out in duplicate, were: Most likely number of coliforms at 35˚C and 45˚C; moulds and leavenings count; staphylococcus coagulase positive count; Salmonella research; viable strict and facultative aerobic mesophyle microorganisms standard count; viable aerobic mesophyle microorganisms capable of causing alteration in UHT liquid lactic products count; Bacillus sporothermodurans presence; total aerobic thermophyle and Flat-Sour spore count, that evidences the presence of Geobacillus stearothermophilus and Bacillus coagulans. The physicochemical analyses, carried out in triplicates were: fat, acidity, non fat dry extract, protein, density, cryoscopy and fatty acids profile. The results were analyzed using the SPSS program, version 13.0. For the microbiological analyses, the averages and the mean deviations were obtained. The physicochemical analyses were submitted to the analysis of variance (ANOVA) and the differences were analyzed by the Tukey test with a level of 5% of probability. The ten marks of UHT whole milk analyzed were within the standard microbiological values in effect for the microorganisms that were analyzed. The physicochemical parameter were evaluated partially attended the specifications of the Technical Regulation of Identity and Quality of UHT Milk in relation to that in disagreement 60% in winter and 80% in spring. A prevalence of miristic, palmitic, stearic and oleic fatty acids was observed with significant differences between the marks. It can be concluded that, although some physicochemical parameters were not in accordance with the standards of identity and quality, the ten UHT whole milk commercialized in the State of Rio Grande do Sul attends the specifications related to the microbiological quality, indicating that it is a safe product from the sanitary point of view. / Este trabalho teve por objetivo avaliar a qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul, durante o inverno e primavera de 2009. Foram coletadas quatro amostras de 10 marcas comerciais, em cada período, destas, duas foram destinadas as análises microbiológicas e duas às análises físico-químicas. Para as análises microbiológicas, as amostras foram incubadas em suas embalagens originais a 36±1ºC por 7 dias, antes do início das análises. Estas análises foram realizadas em duplicata, sendo analisado o número mais provável de coliformes a 35˚C e 45˚C, contagem de bolores e leveduras, contagem de estafilococos coagulase positiva, pesquisa de Salmonela, contagem padrão de microrganismos mesófilos aeróbios estritos e facultativos viáveis, contagem de microrganismos mesófilos aeróbios viáveis capazes de causar alteração em produtos lácteos líquidos UHT, presença de Bacillus sporothermodurans e a contagem de esporos de termófilos aeróbios totais e Flat-Sour que evidenciam a presença de Geobacillus stearothermophilus e Bacillus coagulans. As análises físico-químicas de gordura, acidez, extrato seco desengordurado, proteína, densidade, crioscopia e o perfil de ácidos graxos foram realizados em triplicata. Os resultados foram analisados utilizando o programa SPSS versão 13.0, para as análises microbiológicas foram calculadas as médias e o desvio padrão e as análises físico-químicas foram submetidas à análise de variância (ANOVA) e a diferença analisada pelo teste de Tukey, nível de 5% de probabilidade. As dez marcas de leites UHT integral analisadas apresentaram-se dentro dos padrões microbiológicos vigentes, para os microrganismos estudados. Os parâmetros físico-químicos avaliados atenderam parcialmente as especificações do Regulamento Técnico de Identidade e Qualidade do Leite UHT, apresentando 60% e 80% dos resultados em desacordo no inverno e na primavera, respectivamente. Houve prevalência dos ácidos graxos mirístico, palmítico, esteárico e oléico com diferenças significativas entre as marcas. Pode-se concluir que, apesar de alguns parâmetros físico-químicos não terem atendido aos padrões de identidade e qualidade, as dez marcas de leite UHT integral comercializado no Rio Grande do Sul atendem as especificações quanto à qualidade microbiológica, demonstrando ser um produto seguro do ponto de vista sanitário.

Dentre as espÃcies existentes de maracujÃ, somente trÃs sÃo utilizadas pela indÃstria e, entre estas, exclusivamente a Passiflora edulis atende ao mercado de alimentos, pois alÃm desta espÃcie possuir atributos sensoriais bastante atrativos, ainda possui diversos benefÃcios para melhoria da saÃde. Entretanto, nem sempre as caracterÃsticas da fruta in natura sÃo mantidas apÃs serem processadas. Sendo assim, este estudo tem por objetivo avaliar o perfil de metabÃlitos presentes em suco de maracujà apÃs o tratamento tÃrmico de pasteurizaÃÃo e de esterilizaÃÃo em diferentes condiÃÃes de tempo e temperatura e ainda avaliar o efeito do tratamento tÃrmico no suco utilizando-se processamento com ultrassom. As variÃveis utilizadas no processamento tÃrmico foram tempo de retenÃÃo (0, 4, 15, 30 e 60 segundos), temperatura (85 e 140ÂC) e para o processo nÃo tÃrmico com ultrassom de ponteira foram variadas as potÃncias (50.000, 75.000 e 100.000 W/L) e o tempo (1; 2,5; e 5 min). Para extraÃÃo dos compostos utilizou-se metanol e foi feita a identificaÃÃo das amostras em UPLC-MS. TambÃm foram realizadas anÃlises de ressonÃncia magnÃtica (RMN) e PolifenÃis ExtraÃveis Totais (PET). Para o tratamento de dados foi feita anÃlise do componente principal (PCA) para o UPLC-MS e RMN. Os resultados foram comparados a uma amostra controle, tendo sido encontrados 27 picos, dos quais 4 foram degradados, 7 foram formados e 16 permaneceram inalterados para o tratamento tÃrmico e para o ultrassom de ponteira nÃo houve grandes variaÃÃes, quanto ao teor de polifenÃis, estes tornaram-se disponÃveis com aumento da temperatura, bem como com potÃncia mais alta por um tempo de 5 minutos. O processo tÃrmico pode ser controlado a partir de dados obtidos sobre o perfil de suco de maracujà submetido a tratamento tÃrmico. / Brazil has a great biodiversity, which should be explored and transformed into food and products to be consumed. Among existing species of passion fruit, only three are used by industry and among these, exclusively the Passiflora edulis serves the food market, because this species has very attractive sensory attributes,also is related to several benefits to improvhealth. However, the fruit characteristics âin naturaâ are not always maintainedthem after processing. Thus, this study aims to evaluate the metabolic profile present in passion fruit juice after heat treatment of sterilization further morepasteurization in different conditions of time and temperature and still submit the juice without heat treatment to a ultrasoundprocessing. The studied variables in heat processing wereretentiontime (0, 4, 15, 30 and 60 seconds), temperature (85 and 140 ÂC) and the non-thermal ultrasound process withpower (50.000, 75.000 e 100.000 W/L) and time (1, 2.5 and 5 minutes). For the extraction of the compounds were used methanol, and sample identification performed in LC-MS. Also was carried out Nuclear Magnetic Resonance analysis (NMR) andTotal Extractable Polyphenols (TEP). In the methodology employed for processing with ultrasound, the samples were subjected to different power and time. Then, was performed the same reading and extracting methodology used for heat processing. For treatment of the data was performed Principal Component Analysis (PCA) for LC-MS and NMR, the polyphenols were analyzed by the method described by Singleton and Rossi (1965), with adaptations. The results were compared to a control sample (no treatment). Were found 32 chromatographic peaks, of which 4 were degraded, 12 were formed and 16 remained unchanged. With increasing temperature, there was degradation of phenolic compounds. The heat process can be controlled from data obtained on the passion fruit juice profile submitted to heat treatment.

A UHT -processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that there was no perceived textural difference between the pH adjusted and unadjusted blends. A consumer product acceptability evaluation resulted in a split population, and more panelists liked the product than disliked it.