Fruits and vegetables are highly perishable, produced seasonally, and large quantities (about 50-60% of production) are wasted during high season due to poor handling and lack of cold storage in Tanzania. Processing excess pineapple into vinegar which can be used for preservation of other fruits and vegetables may be a helpful strategy for reducing losses. Vinegar was produced from pineapple juice supplemented with sugar to produce different degrees of Brix (13, 20 and 30) and was fermented with Saccharomyces cereviciae, Acetobacter pasteurianus, and Gluconobacter oxydans. Levels of acetic acid were measured in the vinegar produced. High production (5.8%) of acetic acid was observed with pineapple juice concentrated to 130 Brix with the combination of Saccharomyces cerevisiae, A. pasteurianus and G. oxydans. The pineapple vinegar produced was used for preservation of carrot and mango. The pH of carrot pickle and mango chutney was monitored for three months. The pH of preserved carrot and mango was below 4 and no significant changes in pH were observed during three months storage at 29-320C. Chemical analysis of vitamin A and vitamin C showed high losses of Vitamin A in carrot and increased vitamin A in mango, but losses of about 74% and 85% of vitamin C were observed in carrot and mango after processing. Consumer sensory testing of pineapple vinegar, carrot pickle and mango chutney showed no significance different on overall consumer acceptability of products during storage. Pineapple vinegar can be used to rescue mango and carrots that would otherwise be lost, producing highly acceptable food products in Tanzania. / Master of Science in Life Sciences

La producción de vinagres por el sistema tradicional tiene como ventaja la gran calidad del producto final pero como inconveniente los tiempos de producción prolongados. El objetivo de esta tesis era mejorar este proceso mediante la utilización de diferentes tipos de barricas y el estudio de la microbiota implicada para un mejor control del proceso microbiológico. A nivel cinético, el uso de maderas más porosas que el roble redujo el tiempo de acetificación, mientras que una disminución del grosor no contribuyó a mejorar el proceso. A nivel microbiológico, se observó que dependiendo de las condiciones de la acetificación Acetobacter pasteurianus y/o diferentes especies del género Gluconacetobacter pueden ser las responsables del proceso. Sin embargo, no se observó la imposición de una cepa a lo largo de todo el proceso, sino una sucesión de cepas a medida que la acidez iba aumentando.

Food industrialization may contribute positively when it allows the use of exceeding of crops, reducing wasting, contributing with incentive and diversification of agriculture production as well as adding value to production. Centered at the Mundau River Valey, the lime orange growth has in the Santana of Mundau County its major reference and main production in Northeastern Brazil. Despite the advantages and facilities, investments in the citrus agriculture in the State are still limited, resulting in lowproductivity and dispose of the exceeding products of the region. This work had the intention of developing technologies for full use of the exceeding production of lime orange of the State of Alagoas, evaluating the commercial viability and acceptation of the lime orange vinegar under different conditions of aging. The fermentative process was performed in two steps, the first one was the ethanolic fermentation and then the acetic fermentation, both being carried with chemical-physical and sensorial analysis. The lime orange’s ethanolic substrate obtained was according to the legislation and was well accepted by the consumers. Many studies were performed for the making of the vinegar, being the Orleans process – with a few modifications – the one with the best results. The first lime orange vinegar was obtained after a month and twenty six days, showing 4.41% acidity in acetic acid, 0.1 °GL residual alcohol by volume and pH 2.70. The other ones took less time to be made. The aging of vinegar was made with different treatments using pieces of wood of eucalyptus, pino, pine, cinnamon, pieces of cork, under physical conditions of presence and absence of light, with plastic bottles (PET type), aiming for a product with suave flavor and smell. The vinegar types were all in accordance with the demands of the Brazilian legislation for ethanol, acidity, ashes and pH analysis except the dry extract analysis of the vinegar under the one month long cork aging simulation. The vinegar under the light absent aging simulation showed color more intensively then the ones in the presence of light. The ones tested by the sensorial analysis of color and smell indicated lighter color and less acetic acid concentration, being more accepted. The sensorial analysis showed that the aging period should not exceed 42 days and that the pine generated a more accepted product. Such results allow value attachment to the lime orange culture at the region, fulfilling an environmental function avoiding loss and/or inappropriate discard of the product. The artisan way of obtaining vinegar is one of the technological alternatives for the use of the fruits, which can be utilized in rural areas or even, commercialized, attaching value to the culture with the diversification of a new product. / Fundação de Amparo a Pesquisa do Estado de Alagoas / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / A industrialização de alimentos pode contribuir de maneira marcante ao permitir o aproveitamento de excedentes de safra, reduzindo desperdícios, contribuindo com o incentivo e diversificação da produção agrícola, bem como agregando valor à produção. Concentrada no Vale do Rio Mundaú, a cultura da laranja lima tem no município de Santana do Mundaú a sua principal referência e centro de produção do Nordeste. Apesar das vantagens e facilidades, os investimentos na citricultura no Estado ainda são limitados, resultando em baixos índices de produtividade e descarte do produto excedente da região. Este trabalho teve como objetivo desenvolver tecnologias de aproveitamento integral do excedente da produção de laranja lima da região do Vale do Mundaú, localizado em Maceió/AL, produzindo vinagres de laranja lima, sob diferentes formulações de envelhecimento e avaliando a sua aceitação. O processo fermentativo foi realizado em duas etapas, sendo, primeiro, realizada a fermentação etanóica e, em seguida, a fermentação acética, todas acompanhadas de análises físico-químicas e sensoriais. Os substratos etanóicos de laranja lima obtidos apresentaram-se de acordo com a legislação e com boa aceitação entre os consumidores. Foram realizados vários estudos foram para produção do vinagre, sendo o processo Orleans com algumas adaptações o que resultou na produção de em um vinagre de boa qualidade. O primeiro vinagre de laranja lima foi obtido após um mês e vinte e seis dias, apresentando 4,41% de acidez em ácido acético, 0,1 °GL de teor etanóico residual e pH de 2,70. Os demais vinagres foram obtidos em menos tempo. A simulação do envelhecimento dos vinagres foi realizada por diferentes tratamentos, utilizando pedaços de madeira de eucalipto, pino, pinho, canela e pedaços de rolhas de cortiça, sob condições físicas de presença e ausência de luz, em garrafas plásticas, tipo PET, visando detectar um produto com sabor e aroma suave. Os vinagres se encontraram dentro do exigido pela legislação brasileira para análise de etanol, acidez, cinzas e pH, à exceção da análise de extrato seco nos vinagres sob simulação de envelhecimento em 1 mês e em rolhas de cortiça. Os vinagres simulados em envelhecimento na ausência de luz apresentaram colorações um pouco maior em relação aos envelhecidos na presença de luz. Os vinagres submetidos à análise sensorial de cor e aroma indicaram coloração mais clara e menor concentração em ácido acético, sendo mais aceito. A análise sensorial de aroma indicou que o tempo de envelhecimento não deve ser superior a 42 dias e que o pino gerou produto de maior aceitação. Tais resultados permitem agregar valor à cultura da laranja lima na região, cumprindo uma função ambiental ao se evitar perdas e/ou descarte inadequado do produto. A obtenção artesanal de vinagre é uma das alternativas tecnológicas de aproveitamento dos frutos, o qual pode ser utilizado na área rural ou até mesmo comercializado, agregando valor à cultura com a diversificação de um novo produto .

Made available in DSpace on 2014-06-11T19:33:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-07-23Bitstream added on 2014-06-13T20:45:34Z : No. of bitstreams: 1 silveira_cm_dr_jabo.pdf: 1005719 bytes, checksum: fe72a19aef95244bdb2ede39702fcdac (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O extrato pirolenhoso (EP) é um subproduto oriundo da condensação de compostos da fumaça produzida durante o processo de produção de carvão vegetal. O EP tem em sua composição compostos bioativos que podem influenciar na germinação e no vigor de sementes. Dessa forma, o objetivo do trabalho foi avaliar a influência de diferentes concentrações de EP na cultura do milho, em sementes, no desenvolvimento inicial das plantas e no campo. Foram utilizadas 5 concentrações de EP aplicadas nas sementes: 0, 25, 50, 75 e 100% em solução (10 mL kg-1 de sementes), avaliando sua influência na germinação e no vigor através dos testes de germinação, primeira contagem de germinação, índice de velocidade de emergência, comprimento de plântulas, massa seca de plântulas, em laboratório, com 5 repetições em delineamento inteiramente casualizado (DIC) e, o teste de emergência em campo, com 4 repetições em delineamento em blocos casualizados (DBC). O desenvolvimento inicial das plantas de milho foi avaliado em casa de vegetação, com cultivo em vasos contendo 7 dm3 de solo, com duas plantas por vaso, utilizando-se 5 concentrações de EP aplicadas nas sementes: 0, 25, 50, 75 e 100%; via solo: 0, 0,5, 1,0, 1,5 e 2,0% (v v-1) e foliar: sem aplicações, 0,15 (aos 10, 20 e 30 dias após a emergência - DAE) e 0,2% (aos 40 DAE), 0,3 e 0,4%, 0,45 e 0,6% e 0,6 e 0,8% (v v-1), sendo utilizadas 5 repetições em DIC, verificando a influência do EP aos 55 DAE. Em campo, foram realizados dois experimentos, nas safras 2007/2008 e 2008/2009, sendo utilizadas 5 concentrações de EP aplicadas nas sementes: 0, 25, 50, 75 e 100%; via solo: 0, 2, 4, 6 e 8 L ha-1 e foliar: sem aplicações, 0,6 (10, 20 e 30 DAE) e 0,8 L ha-1 (40 DAE), 1,2 e 1,6 L ha-1, 1,8 e 2.4 L ha-1 e 2,4 e 3,2 L ha-1, avaliando sua influência nas características agronômicas, nos componentes da produção... / The pyroligneous acid (PA) is a byproduct comes from the condensation of smoke compounds produced during the process of charcoal production. The PA contains bioactive compounds that may influence of germination and seed vigor. Thus, the objective this research was to evaluate the influence of different concentrations of PA in seeds, in the initial corn development and field. Were used five concentrations of EP applied to seeds: 0, 25, 50, 75 and 100% solution (10 mL kg-1 seed), evaluating their influence on germination and vigor by germination, speed of emergence index, first germination count, dry matter weight, seedling length tests in the laboratory, with five replications in a complete randomized design (CRD), and field seedling emergence test with four replications in randomized block design (RBD). The initial development of corn plants was evaluated in a greenhouse, with cultivation in pots containing 7 dm3 of soil, two plants per pot, using five concentrations of PA applied to seeds: 0, 25, 50, 75 and 100 %, in soil: 0, 0.5, 1.0, 1.5 and 2.0% (v v-1) and leaves: no applications, 0.15 (10, 20 and 30 days after emergence - DAE) and 0.2% (40 DAE), 0.3 and 0.4%, 0.45% and 0.6 and 0.6 and 0.8% (v v-1), using five replications in CRD, verifying the influence of PA 55 DAE. In the field, two experiments were conducted in 2007/2008 and 2008/2009 seasons, using five concentrations of PA applied to seeds: 0, 25, 50, 75 and 100%, in soil: 0, 2, 4, 6 and 8 L ha-1 and leaves: no applications, 0.6 (10, 20 and 30 DAE) and 0.8 L ha-1 (40 DAE), 1.2 and 1.6 L ha-1, 1,8 and 2.4 L ha-1 and 2.4 and 3.2 L ha-1 to evaluate its influence on agronomic traits, yield components and corn yield, with four replications in RBD, for the first season. In the second, were used four concentrations of PA applied to seeds: 0, 25, 50 and 100%, in soil: 0, 2, 4 and 8 L ha-1 and leaves: no applications... (Complete abstract click electronic access below)

Made available in DSpace on 2015-03-26T13:39:58Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1721054 bytes, checksum: 7f65641aac52372f2dff90bde99ac4fa (MD5) Previous issue date: 2013-03-18 / The aim of this study was to evaluate the potential use of the extract of the seeds of bean-to-pig, vinegar with 12% acetic acid and mowing associated or not with consortium bean plant pig to control plants weeds in corn under no-tillage organic. The planting was conducted in November 2011 using the maize variety UFVM100 at the Experimental Station of the Federal University of Viçosa in Coimbra, MG. The experimental design was a randomized block with four replications and weed control consisted of eight treatments: with two treatments were concentrated vinegar (12% acetic acid) by overall applications of 200 and 600 L ha-1 with 50 % sprayed after planting corn and 50% at 11 days after corn emergence (DAE); two treatments with overall investments of 600 and 1200 L ha-1 extract of the seeds of bean-to-pig, 50% sprayed with 5 DAE, and 50% at 30 DAE; two treatments with motorized mowing between the lines at 15 and 30 DAE, one of which featured the consortium of six plants of bean-to-pig, per meter at the soles of corn; and two more treatments, one without weed control and the other with weekly removal of weeds until the flowering stage of maize. The results showed a high incidence of weeds combined with a long and intense rainy season. A phytosociological analysis revealed high relative importance for the species Bidens pilosa followed by Ageratum conyzoides, Ipomoea hederifolia, Digitaria sanguinalis. The greater efficacy of weed control was obtained in treatments with the use of motorized mowing presenting 18% of interference of weeds in corn production. Treatment with sprays of 600 L ha-1 was 33% vinegar weed interference in corn production. The lower control efficacy was obtained in treatments with sprays of 200 L ha-1 in spraying vinegar and extract the beans-to-pig with 1200 and 600 L ha-1 resulted in 52%, 62% and 70 % of weed interference in corn production, respectively. The control treatment with no control resulted in 76% of weed interference in corn production. It was concluded that the best treatments for weed control and higher relative production of corn organic tillage are the use of motorized cuts and the pulverization of a overall dosage of 600 L ha-1 of vinegar with 12% acetic acid. These control operations are performed in between corn before the critical period of weed interference with an interval of 15 days between them. The application of a total dosage of 600 to 1200 L ha-1 extract of the seeds of bean-to-pig, sprayed with 50% at 5 DAE, and 50% at 30 DAE, has low control on weed community in tillage corn organic, however allowed the partial control of some weed species. / O objetivo desse trabalho foi avaliar o potencial de uso do extrato das sementes de feijão-de-porco, vinagre com 12% de acidez acética e roçagens associadas ou não com consórcio de plantas de feijão-de-porco, para o controle das plantas daninhas na cultura do milho em plantio direto orgânico. O plantio foi realizado em novembro de 2011 utilizando a variedade de milho UFVM100, na Estação Experimental da Universidade Federal de Viçosa em Coimbra, MG. O delineamento foi o de blocos casualizados com quatro repetições e os controles das plantas daninhas foram constituídos de oito tratamentos: dois tratamentos foram com vinagre concentrado (12% de acidez acética) mediante aplicações totais de 200 e 600 L ha-1, com 50% pulverizado após o plantio do milho e 50% aos 11 dias após a emergência do milho (DAE); dois tratamentos foram com aplicações totais de 600 e 1200 L ha-1 de extrato das sementes de feijão-de-porco, com 50% pulverizado aos 5 DAE e 50% aos 30 DAE; dois tratamentos foram com roçagens nas entrelinhas aos 15 e 30 DAE, sendo que um deles contou com o consórcio de seis plantas de feijão-de-porco por metro junto às plantas de milho; e mais dois tratamentos, um sem controle de plantas daninhas e outro com retirada semanal das plantas daninhas até a fase de florescimento do milho. Os resultados revelaram alta incidência de plantas daninhas aliado a um longo e intenso período chuvoso. A análise fitossociológica revelou alta importância relativa para as espécies Bidens pilosa seguida por Ageratum conyzoides, Ipomoea hederifolia, Digitaria sanguinalis. A maior eficácia de controle das plantas daninhas foi obtida nos tratamentos com o uso das roçadas motorizadas apresentando 18% de interferência dessas plantas na produção de milho. O tratamento com pulverizações de 600 L ha-1 do vinagre apresentou 33% de interferência das plantas daninhas na produção de milho. A menor eficácia de controle foi obtida nos tratamentos com pulverizações de 200 L ha-1 do vinagre e nas pulverizações do extrato das sementes de feijão-de-porco com 1200 e 600 L ha-1 resultando em 52%, 62% e 70% de interferência das plantas daninhas na produção de milho, respectivamente. O tratamento testemunha, com ausência de controle, resultou em 76% de interferência das plantas daninhas na produção de milho. Concluiu-se que os melhores tratamentos para controle das plantas daninhas e maior produção relativa de grãos de milho orgânico em plantio direto são o uso de roçadas e a aplicação da dose total de 600 L ha-1 do vinagre com 12% de acidez acética. Essas operações de controle são realizadas nas entrelinhas do milho antes do período crítico de interferência das plantas daninhas com intervalo de 15 dias entre as mesmas. A aplicação da dose total de 600 e 1200 L ha-1 de extrato das sementes de feijão-de-porco, com 50% pulverizado aos 5 DAE e 50% aos 30 DAE, apresenta baixo controle da comunidade infestante em plantio direto de milho orgânico, entretanto permitiram o controle parcial de algumas espécies de plantas daninhas.

Made available in DSpace on 2014-08-20T14:33:01Z (GMT). No. of bitstreams: 1 tese_luciane_soares_ribeiro.pdf: 649496 bytes, checksum: 2b9568824b4ab41d46496a2499f734b5 (MD5) Previous issue date: 2012-12-21 / Currently, the use of alternative products in disease control is a promising field mainly when associated with low cost technologies. This work comprises experiments designed to evaluate the reaction of common bean (Phaseolus vulgaris L.) seedlings under Biochemical Oxygen Demand (BOD) incubator conditions and the reaction of adult plants under field conditions to anthracnose (Colletotrichum lindemuthianum), when subjected to fermentation products treatment. At BOD were tested the effects of the fermented products vinegar, white wine and beer in concentrations of 0, 0.1, 1 and 10%, using the cultivars Carioca and BR-1 Ipagro Macanudo, according to the methodology described for the use of BOD incubator for anthracnose research. Fermented products were evaluated as anthracnose resistance inductors in seeds and seedlings, as well as a curative treatment for seedlings. Results obtained from BOD, revealed that only vinegar showed a linear significant response for concentrations tested and only for the experiment of induced resistance in seedlings. For field experiments, which followed those conducted under BOD conditions, it has been used five research-derived genotypes (TB 02-02, BRS Expedito, TB 98-20, BR IPAGRO 1 - Macanudo and TB 02-21) and five landrace genotypes (Guabiju, TB 02-26, 02-23, TB 02-25 and Amarelinho Iolanda) at the same vinegar concentrations for the BOD experiment, verifying the action of vinegar as anthracnose resistance induction agent. Regarding the field experiment, there were no interactions between vinegar and bean genotypes. There was no effect of inoculation with anthracnose, resulting in a similarity of response between control and inoculated plots. Significant vinegar concentration effects for number of plants per plot and grain yield were detected, with a cubic response, being negative the effects on grain yield. The observed trend for low anthracnose incidence on leaves and pods displayed by more susceptible genotypes when treated with vinegar at the higher concentration, may suggest that the vinegar treatment for susceptible cultivars under high anthracnose incidence might display more pronounced effects. The genotypes showed significant differences for all variables suggested by their distinct phenotypic characteristics, the availability of different market alternatives to farmers producing beans. / Atualmente, a utilização de produtos alternativos no controle de doenças é um campo promissor que vem sendo utilizado, principalmente quando associada a tecnologias de baixo custo. O presente trabalho compreende experimentos de avaliação da reação à antracnose (Colletotrichum lindemuthianum) de plântulas de feijão (Phaseolus vulgaris) sob condições de estufas incubadoras tipo BOD com fotoperíodo (BOD) e de plantas adultas em campo, objetivando o estudo da eficiência de produtos fermentados no controle desta doença. Em BOD foram testadas concentrações de 0; 0,1; 1 e 10% dos produtos vinagre, vinho e cerveja branca, utilizando as cultivares Carioca e BR-Ipagro 1 Macanudo, conforme metodologia para estufas incubadoras tipo BOD com fotoperíodo (BOD). Foi verificada a ação dos produtos como agentes indutores de resistência em sementes e em plântulas, e também como tratamento curativo em plântulas. Resultados obtidos em câmara BOD, revelaram que apenas vinagre apresentou resposta significativa linear para as concentrações testadas e apenas no experimento de indução de resistência em plântulas. No experimento em campo, que se seguiu àqueles conduzidos em BOD, foram utilizados cinco genótipos desenvolvidos em centros de pesquisa (TB 02-02, BRS Expedito, TB 98-20, BR IPAGRO 1 Macanudo e TB 02-21) e cinco genótipos de origem crioula (Guabiju, TB 02-26, TB 02-23, TB 02-25 e Amarelinho Iolanda) submetidos às mesmas concentrações do experimento em BOD verificando-se a ação do vinagre, que foi o produto fermentado que apresentou melhor desempenho nos testes em BOD, como agente indutor de resistência à antracnose. Em relação ao experimento de campo, não foram detectadas interações entre vinagre e genótipos de feijão. Não houve efeito da inoculação com antracnose, resultando em similaridade de resposta entre parcelas inoculadas e não inoculadas. Foi detectado efeito significativo das diferentes concentrações de vinagre sobre o número de plantas da parcela e sobre a produtividade de grãos, encontrando-se uma equação cúbica na explicação destes efeitos, sendo que a aplicação de vinagre apresentou efeitos negativos sobre a produtividade do feijão. A tendência de uma menor incidência de antracnose na folha e na vagem em genótipos mais suscetíveis para o tratamento com vinagre na sua maior concentração, pode sugerir que a ação do vinagre em cultivares suscetíveis sob condições de alta incidência de antracnose possa apresentar efeitos positivos mais pronunciados. Os genótipos apresentaram diferenças estatisticamente significativas para todas as variáveis sugerindo, pela suas distintas características fenotípicas, a disponibilidade de diferentes alternativas de mercado aos agricultores produtores de feijão.

L’utilizzo degli scarti da parte dell’industria alimentare costituisce una sfida importante per ridurre le perdite di cibo, aumentare la sostenibilità della produzione alimentare e, pertanto, incrementare la sicurezza alimentare specialmente nei paesi in via di sviluppo. Obiettivo della presente tesi è ottenere aceto dagli scarti dell’ananas tramite idrolisi enzimatica preceduta da pre-trattamento fisico, fermentazione alcolica con differenti ceppi di Saccharomyces cerevisiae, addizionati di Lactobacillus delbruekii o Lactobacillus plantarum del liquido saccarificato, e fermentazione acetica con Acetobacter aceti in un impianto pilota. I campioni ottenuti dalle prove di saccarificazione, fermentazione alcolica e acetica sono stati analizzati per pH, acidità totale, grado Brix, zuccheri, acidi organici, etanolo e per i composti volatili. Una caratterizzazione dettagliata dell’aceto è stata eseguita tramite UPLC/Q-TOF e GC-MS. / Using waste from the food industry is a major challenge to reduce food losses, to increase the sustainability of food production and, therefore, increase food security, especially in developing countries. The objective of this thesis is to get vinegar from pineapple waste by means of: enzymatic hydrolysis proceeded by physical pre-treatment; alcoholic fermentation of the saccharified juice with different strains of Saccharomyces cerevisiae and Lactobacillus delbruekii or Lactobacillus plantarum; acetic fermentation with Acetobacter aceti in a pilot plant. Samples obtained from saccharification, alcoholic and acetic fermentation were analyzed for pH, total acidity, total soluble solid (TSS), sugars, acids, ethanol, and volatile compounds. A detailed characterization of vinegar was carried out through UPLC/Q-TOF and GC-MS.

Este trabalho teve por objetivo estudar a capacidade da remoção da camada de smear das paredes do canal radicular, pelas soluções de EDTA a 15%, ácido cítrico a 10%, citrato de sódio a 10%, vinagre de maçã, ácido acético a 5%, ácido málico a 5% e hipoclorito de sódio a 1% por meio da microscopia eletrônica de varredura e quantificar a concentração de ions cálcio presentes nessas soluções após suas utilizações, por meio da espectrofotometria de absorção atômica de chama. Utilizaram-se 42 dentes incisivos centrais superiores, nos quais se realizou a cirurgia de acesso, remoção de ombro cervical e desgaste compensatório. Aferiu-se o comprimento de trabalho com uma lima tipo K, diâmetro #10 introduzida no canal radicular de cada dente até ser visualizada no ápice, subtraindo-se um milímetro. Determinou-se também o diâmetro anatômico do canal do dente no comprimento de trabalho por meio da introdução de instrumentos tipo K da primeira série com diâmetros sucessivamente maiores, que foi anotado quando um dos instrumentos sofresse resistência ao ser retirado do comprimento de trabalho. Todos os dentes que apresentaram diâmetro anatômico do canal acima de 40 centésimos de milímetros foram descartados e repostos por outros. Desta forma, garantiu-se o desgaste de 20 centésimos de milímetros no terço apical. A técnica utilizada foi a Free Tip Preparation (PECORA et al. 2002) até que um instrumento de diâmetro #60 e taper .04 percorresse todo o comprimento de trabalho. Utilizou-se a solução de hipoclorito de sódio a 1,0% durante todo o preparo biomecânico. Os dentes tiveram seus canais radiculares lavados com 20 mililitros de água deionizada para a remoção de possíveis raspas de dentina soltas no interior do canal radicular. Após o término do preparo biomecânico, os dentes foram divididos aleatoriamente em 7 grupos de 6 dentes cada, de acordo com a substância química utilizada para a irrigação final, a saber: G1 - solução de EDTA a 15,0%; G2 - solução de ácido cítrico a 10,0%; G3 - solução de citrato de sódio a 10,0%; G4 - vinagre de maçã; G5 - solução de ácido acético a 5,0%; G6 - solução de ácido málico a 5,0% e G7 - sem irrigação final (controle negativo). O tempo de permanência das soluções nos canais radiculares foi de 5 minutos. Os dentes foram clivados no sentido vestíbulo-palatino e encaminhados para a microscopia eletrônica de varredura, em que se obtiveram fotomicrografias com o aumento de 1000 vezes. As soluções coletadas foram encaminhadas para a análise química, realizada com um espectrofotômetro de absorção atômica de chama. Concluiu-se que o EDTA a 15% e o ácido cítrico a 10% são eficientes para a remoção da camada de smear. O vinagre de maçã, o citrato de sódio a 10%, os ácidos acético e málico a 5% e o hipoclorito de sódio não foram eficientes para a mesma finalidade. O EDTA a 15% apresentou a maior concentração de ions cálcio em solução; o ácido cítrico a 10% ficou na segunda posição e a terceira foi ocupada pelo vinagre de maçã e os ácidos acético e málico a 5%. A menor concentração de íons cálcio foi encontrada no citrato de sódio a 10%. / This study evaluated the smear layer removal capacity of 15% EDTA, 10% citric acid, 10% sodium citrate, apple vinegar, 5% acetic acid and 1% sodium hypochlorite using scanning electron microscopy and flame atomic absorption spectrophotometry. Forty two central superior incisives were used. On these teeth, it were accomplished the access surgery, removal of cervical shoulder and compensatory wear. The working length was checked with a #10 K-type file that was introduced in the radicular canal of each tooth until be visualized at the apex, then a millimeter was subtracted. The anatomical diameter of the canal in the working length was also determined through the introduction of K-type instruments of the first series with successively larger diameters. The anatomical diameter of the radicular canal was notated when one of the instruments showed resistance to be removed from the working length. All the teeth that presented the canal diameter in the working length above 40 hundredths millimeters were discarded and replaced by other. This way, it was obtained a standard wear of 20 hundredths millimeters in the apical third. The Free Tip Preparation technique (PECORA et al. 2002) was used until a #60- diameter instrument and .04 taper reached the entire working length. The 1.0% sodium hypoclorite solution was used during biomechanical preparation. The teeth had their radicular canals washed with 20 milliliters of deionized water, using Milli-Q® water purification system, for removal of possible dentine chips presented inside the root canal. After the biomechanical preparation, the teeth were randomly divided into 7 groups of 6 teeth each: group 1: teeth with final irrigation with 15% EDTA solution, group 2: teeth with final irrigation with 10%citric acid solution, group 3: final irrigation with 10% sodium citrate solution, group 4: final irrigation with apple vinegar, group 5: final irrigation with 5% acetic acid solution, group 6: final irrigation with 5% maleic acid solution and group 7: teeth only instrument and irrigated with sodium hypochlorite, without final irrigation. Each solution remained 5 minutes in the radicular canal. The cleavage of teeth was done in buccal-palatine direction and they were subjected to the scanning electron microscopy and photographed at 1000X. The collected solutions were submitted to chemical analysis through flame atomic absorption spectrophotometry. It was concluded that 15% EDTA and 10% citric acid, used for 5 minutes, are effective in removing the smear layer. The apple vinegar, 10% sodium citrate, 5% acetic and maleic acids and sodium hypochlorite were not effective in removing the smear layer from root canal. 15% EDTA presented a higher concentration of calcium ions in solution, followed by 10% citric acid. Intermediary results were observed by apple vinegar, 5% acetic and maleic acids, and the inferior concentration of calcium ions was obtained with the 10% sodium citrate.

Este trabalho teve por objetivo estudar a capacidade da remoção da camada de smear das paredes do canal radicular, pelas soluções de EDTA a 15%, ácido cítrico a 10%, citrato de sódio a 10%, vinagre de maçã, ácido acético a 5%, ácido málico a 5% e hipoclorito de sódio a 1% por meio da microscopia eletrônica de varredura e quantificar a concentração de ions cálcio presentes nessas soluções após suas utilizações, por meio da espectrofotometria de absorção atômica de chama. Utilizaram-se 42 dentes incisivos centrais superiores, nos quais se realizou a cirurgia de acesso, remoção de ombro cervical e desgaste compensatório. Aferiu-se o comprimento de trabalho com uma lima tipo K, diâmetro #10 introduzida no canal radicular de cada dente até ser visualizada no ápice, subtraindo-se um milímetro. Determinou-se também o diâmetro anatômico do canal do dente no comprimento de trabalho por meio da introdução de instrumentos tipo K da primeira série com diâmetros sucessivamente maiores, que foi anotado quando um dos instrumentos sofresse resistência ao ser retirado do comprimento de trabalho. Todos os dentes que apresentaram diâmetro anatômico do canal acima de 40 centésimos de milímetros foram descartados e repostos por outros. Desta forma, garantiu-se o desgaste de 20 centésimos de milímetros no terço apical. A técnica utilizada foi a Free Tip Preparation (PECORA et al. 2002) até que um instrumento de diâmetro #60 e taper .04 percorresse todo o comprimento de trabalho. Utilizou-se a solução de hipoclorito de sódio a 1,0% durante todo o preparo biomecânico. Os dentes tiveram seus canais radiculares lavados com 20 mililitros de água deionizada para a remoção de possíveis raspas de dentina soltas no interior do canal radicular. Após o término do preparo biomecânico, os dentes foram divididos aleatoriamente em 7 grupos de 6 dentes cada, de acordo com a substância química utilizada para a irrigação final, a saber: G1 - solução de EDTA a 15,0%; G2 - solução de ácido cítrico a 10,0%; G3 - solução de citrato de sódio a 10,0%; G4 - vinagre de maçã; G5 - solução de ácido acético a 5,0%; G6 - solução de ácido málico a 5,0% e G7 - sem irrigação final (controle negativo). O tempo de permanência das soluções nos canais radiculares foi de 5 minutos. Os dentes foram clivados no sentido vestíbulo-palatino e encaminhados para a microscopia eletrônica de varredura, em que se obtiveram fotomicrografias com o aumento de 1000 vezes. As soluções coletadas foram encaminhadas para a análise química, realizada com um espectrofotômetro de absorção atômica de chama. Concluiu-se que o EDTA a 15% e o ácido cítrico a 10% são eficientes para a remoção da camada de smear. O vinagre de maçã, o citrato de sódio a 10%, os ácidos acético e málico a 5% e o hipoclorito de sódio não foram eficientes para a mesma finalidade. O EDTA a 15% apresentou a maior concentração de ions cálcio em solução; o ácido cítrico a 10% ficou na segunda posição e a terceira foi ocupada pelo vinagre de maçã e os ácidos acético e málico a 5%. A menor concentração de íons cálcio foi encontrada no citrato de sódio a 10%. / This study evaluated the smear layer removal capacity of 15% EDTA, 10% citric acid, 10% sodium citrate, apple vinegar, 5% acetic acid and 1% sodium hypochlorite using scanning electron microscopy and flame atomic absorption spectrophotometry. Forty two central superior incisives were used. On these teeth, it were accomplished the access surgery, removal of cervical shoulder and compensatory wear. The working length was checked with a #10 K-type file that was introduced in the radicular canal of each tooth until be visualized at the apex, then a millimeter was subtracted. The anatomical diameter of the canal in the working length was also determined through the introduction of K-type instruments of the first series with successively larger diameters. The anatomical diameter of the radicular canal was notated when one of the instruments showed resistance to be removed from the working length. All the teeth that presented the canal diameter in the working length above 40 hundredths millimeters were discarded and replaced by other. This way, it was obtained a standard wear of 20 hundredths millimeters in the apical third. The Free Tip Preparation technique (PECORA et al. 2002) was used until a #60- diameter instrument and .04 taper reached the entire working length. The 1.0% sodium hypoclorite solution was used during biomechanical preparation. The teeth had their radicular canals washed with 20 milliliters of deionized water, using Milli-Q® water purification system, for removal of possible dentine chips presented inside the root canal. After the biomechanical preparation, the teeth were randomly divided into 7 groups of 6 teeth each: group 1: teeth with final irrigation with 15% EDTA solution, group 2: teeth with final irrigation with 10%citric acid solution, group 3: final irrigation with 10% sodium citrate solution, group 4: final irrigation with apple vinegar, group 5: final irrigation with 5% acetic acid solution, group 6: final irrigation with 5% maleic acid solution and group 7: teeth only instrument and irrigated with sodium hypochlorite, without final irrigation. Each solution remained 5 minutes in the radicular canal. The cleavage of teeth was done in buccal-palatine direction and they were subjected to the scanning electron microscopy and photographed at 1000X. The collected solutions were submitted to chemical analysis through flame atomic absorption spectrophotometry. It was concluded that 15% EDTA and 10% citric acid, used for 5 minutes, are effective in removing the smear layer. The apple vinegar, 10% sodium citrate, 5% acetic and maleic acids and sodium hypochlorite were not effective in removing the smear layer from root canal. 15% EDTA presented a higher concentration of calcium ions in solution, followed by 10% citric acid. Intermediary results were observed by apple vinegar, 5% acetic and maleic acids, and the inferior concentration of calcium ions was obtained with the 10% sodium citrate.

Thesis (PhD (Chemical Engineering))--Cape Peninsula University of Technology, 2019 / The South African wine industry is constantly facing several challenges which affect the quality of wine, the local/global demand and consequently the revenue generated. These challenges include the ongoing drought, bush fires, climate change and several liquor amendment bills aimed at reducing alcohol consumption and alcohol outlets in South Africa. It is therefore critical for the wine industry to expand and find alternative ways in which sub-standard or surplus wine grapes can be used to prevent income losses and increase employment opportunities. Traditional Balsamic Vinegar (TBV) is a geographically and legislative protected product produced only in a small region in Italy. However, the methodology can be used to produce similar vinegars in other regions. Balsamic-styled vinegar (BSV), as defined in this thesis, is a vinegar produced by partially following the methods of TBV while applying process augmentation techniques. Balsamic-styled vinegar is proposed to be a suitable product of sub-standard quality or surplus wine grapes in South Africa. However, the production of BSV necessitates the use of cooked (high sugar) grape must which is a less favourable environment to the microorganisms used during fermentation. Factors that negatively affect the survival of the microorganisms include low water activity due to the cooking, high osmotic pressure and high acidity. To counteract these effects, methods to improve the survival of the non-Saccharomyces yeasts and acetic acid bacteria used are essential. The primary aim of this study was to investigate several BSV process augmentation techniques such as, aeration, agitation, cell immobilization, immobilized cell reusability and oxygen mass transfer kinetics in order to improve the performance of the microbial consortium used during BSV production. The work for this study was divided into four (4) phases. For all the phases a microbial consortium consisting of non-Saccharomyces yeasts (n=5) and acetic acid bacteria (n=5) was used. Inoculation of the yeast and bacteria occurred simultaneously. The 1st phase of the study entailed evaluating the effect of cells immobilized by gel entrapment in Ca-alginate beads alongside with free-floating cells (FFC) during the production of BSV. Two Ca-alginate bead sizes were tested i.e. small (4.5 mm) and large (8.5 mm) beads to evaluate the effects of surface area or bead size on the overall acetification rates. Ca-alginate beads and FFC fermentations were also evaluated under static and agitated (135 rpm) conditions. The 2nd phase of the study involved studying the cell adsorption technique for cell immobilization which was carried-out using corncobs (CC) and oak wood chips (OWC), while comparing to FFC fermentations. At this phase of the study, other vinegar bioreactor parameters such as agitation and aeration were studied in contrast to static fermentations. One agitation setting (135 rpm) and two aeration settings were tested i.e. high (0.3 vvm min−1) and low (0.15 vvm min−1) aeration conditions. Furthermore, to assess the variations in cell adsorption capabilities among individual yeast and AAB cells, the quantification of cells adsorbed on CC and OWC prior- and post-fermentation was conducted using the dry cell weight method. The 3rd phase of the study entailed evaluating the reusability abilities of all the matrices (small Ca-alginate beads, CC and OWC) for successive fermentations. The immobilized cells were evaluated for reusability on two cycles of fermentation under static conditions. Furthermore, the matrices used for cell immobilization were further analysed for structure integrity by scanning electron microscopy (SEM) before and after the 1st cycle of fermentations. The 3rd phase of the study also involved the sensorial (aroma and taste) evaluations of the BSV’s obtained from the 1st cycle of fermentation in order to understand the sensorial effects of the Ca-alginate beads, CC and OWC on the final BSV. The 4th phase of the study investigated oxygen mass transfer kinetics during non-aerated and aerated BSV fermentation. The dynamic method was used to generate several dissolved oxygen profiles at different stages of the fermentation. Consequently, the data obtained from the dynamic method was used to compute several oxygen mass transfer parameters, these include oxygen uptake rate ( 𝑟𝑟𝑂𝑂2 ), the stoichiometric coefficient of oxygen consumption vs acid yield (𝑌𝑌𝑂𝑂/𝐴𝐴), the oxygen transfer rate (𝑁𝑁𝑂𝑂2 ), and the volumetric mass transfer coefficients (𝐾𝐾𝐿𝐿𝑎𝑎). During all the phases of the study samples were extracted on weekly intervals to evaluate pH, sugar, salinity, alcohol and total acidity using several analytical instruments. The 4th phase of the study involved additional analytical tools, i.e. an oxygen µsensor to evaluate dissolved oxygen and the ‘Speedy breedy’ to measure the respiratory activity of the microbial consortium used during fermentation. The data obtained from the 1st phase of the study demonstrated that smaller Ca-alginate beads resulted in higher (4.0 g L-1 day−1) acetification rates compared to larger (3.0 g L-1 day−1) beads, while freely suspended cells resulted in the lowest (0.6 g L-1 day−1) acetification rates. The results showed that the surface area of the beads had a substantial impact on the acetification rates when gel entrapped cells were used for BSV fermentation. The 2nd phase results showed high acetification rates (2.7 g L-1 day−1) for cells immobilized on CC in contrast to cells immobilized on OWC and FFC, which resulted in similar and lower acetification rates. Agitated fermentations were unsuccessful for all the treatments (CC, OWC and FFC) studied. Agitation was therefore assumed to have promoted cell shear stress causing insufficient acetification during fermentations. Low aerated fermentations resulted in better acetification rates between 1.45–1.56 g L-1 day−1 for CC, OWC and FFC. At a higher aeration setting, only free-floating cells were able to complete fermentations with an acetification rate of 1.2 g L-1 day−1. Furthermore, the adsorption competence data showed successful adsorption on CC and OWC for both yeasts and AAB with variations in adsorption efficiencies, whereby OWC displayed a lower cell adsorption capability compared to CC. On the other hand, OWC were less efficient adsorbents due to their smooth surface, while the rough surface and porosity of CC led to improved adsorption and, therefore, enhanced acetification rates. The 3rd phase results showed a substantial decline in acetification rates on the 2nd cycle of fermentations when cells immobilized on CC and OWC were reused. While cells entrapped in Ca-alginate beads were able to complete the 2nd cycle of fermentations at reduced acetification rates compared to the 1st cycle of fermentations. The sensory results showed positive ratings for BSV’s produced using cells immobilized in Ca-alginate beads and CC. However, BSV’s produced using OWC treatments were neither ‘liked nor disliked’ by the judges. The SEM imaging results further showed a substantial loss of structural integrity for Ca-alginate beads after the 1st cycle fermentations, with minor changes in structural integrity of CC being observed after the 1st cycle fermentations. OWC displayed the same morphological structure before and after the 1st cycle fermentations which was attributed to their robustness. Although Ca-alginate beads showed a loss in structural integrity, it was still assumed that Ca-alginate beads provided better protection against the harsh environmental conditions in contrast to CC and OWC adsorbents due to the acetification rates obtained on both cycles. The 4th phase data obtained from the computations showed that non-aerated fermentations had a higher 𝑌𝑌𝑂𝑂/𝐴𝐴, 𝑟𝑟𝑂𝑂2 , 𝑁𝑁𝑂𝑂2 and a higher 𝐾𝐾𝐿𝐿𝑎𝑎 . It was clear that aerated fermentations had a lower aeration capacity due to an inappropriate aeration system design and an inappropriate fermentor. Consequently, aeration led to several detrimental biochemical changes in the fermentation medium thus affecting 𝐾𝐾𝐿𝐿𝑎𝑎 and several oxygen mass transfer parameters which serve as a driving force. Overall, it was concluded that the best method for BSV production is the use of cells entrapped in small alginate beads or cells adsorbed on CC under static and non-aerated fermentations. This conclusion was based on several factors such as cell affinity/cell protection, acetification rates, fermentation period and sensorial contributions. However, cells entrapped in Ca-alginate beads had the highest acetification rates. The oxygen mass transfer computations demonstrated a high 𝐾𝐾𝐿𝐿𝑎𝑎 when Ca-alginate beads were used under static-non-aerated conditions compared to fermentations treated with CC. Therefore, a fermentor with a high aeration capacity needs to be designed to best suit the two BSV production systems (Ca-alginate beads and CC). It is also crucial to develop methods which can increase the robustness of Ca-alginate beads in order to improve cell retention and reduce the loss of structural integrity for subsequent cycles of fermentation. Studies to define parameters used for upscaling the BSV production process for large scale productions are also crucial.