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Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications. This research was financially supported by the “Ministerio de Economía y Competitividad (MINECO)” and the “Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)” in Spain (Projects RTA2017-00024-C04-03 and RTA2017-00024-C04-02). info:eu-repo/semantics/publishedVersion

This study aimed to use the petiole residues of miriti to partially replace pine wood and evaluate the effects of this incorporation on the physical and mechanical properties of the particleboards. Panels were produced with 0, 25, 50, and 75% of miriti in partial replacement of wood and 12% of urea-formaldehyde adhesive. The chemical-physical properties of miriti residues showed potential particleboard production as they were similar to those of pinewood. For the physical properties, the panels were classified as low density. There was an increase in the compression ratio and, consequently, in the hygroscopicity . For the mechanical properties, it was observed that the modulus of elasticity (MOE) and modulus of rupture (MOR) did not show any statistical differences. For perpendicular traction (PT), there was a significant reduction in 50%. Considering a general analysis of the physical and mechanical properties, up to 40% of mirti can be substituted, as in this situation they meet the properties mentioned in CS-236-66, except for PT for commercialization of the panels., O objetivo deste trabalho foi utilizar os resíduos do pecíolo do miriti em substituição parcial da madeira de pinus e avaliar os efeitos dessa incorporação nas propriedades físicas e mecânicas dos painéis aglomerados. Os painéis foram produzidos com 0, 25, 50 e 75% de miriti em substituição parcial de madeira e 12% de adesivo uréia-formaldeído. As propriedades físico-químicas dos resíduos de miriti mostraram potencial de produção de aglomerados, uma vez que foram semelhantes às do pinus. Quanto às propriedades físicas, os painéis foram classificados como de baixa densidade. Houve aumento na taxa de compressão e, consequentemente, na higroscopicidade. Para as propriedades mecânicas, observou-se que o módulo de elasticidade (MOE) e o módulo de ruptura (MOR) não houve diferença estatística. Para tração perpendicular (TP) houve redução significativa de 50%. Considerando uma análise geral das propriedades físicas e mecânicas, é possível uma substituição em até 40% de miriti, pois nessa situação atendem as propriedades mencionadas na CS-236-66, com exceção da TP para a comercialização dos painéis.

O objetivo deste trabalho é fazer uma reflexão sobre a canção Tempo Rei de Gilberto Gil. Nossas fontes principais são a letra da canção e um texto que se encontra no site oficial do compositor o qual, de modo sintético, apresenta os elementos filosóficos e religiosos da sua canção. Além destas fontes, utilizamos obras de estudiosos dos fenômenos da religião, como Mircea Eliade e Carl Gustav Jung, dentre outros. Tanto para estes autores, quanto para o compositor, há duas posições contraditórias em relação à percepção do tempo: a primeira se dá no profano, dentro dos limites da experiência e da razão humanas; e outra no sagrado, onde se admite o que está além da compreensão racional. A canção de Gilberto Gil assume a perspectiva do tempo sagrado em oposição à postura da canção Oração ao Tempo, de Caetano Veloso. Concluímos que a canção é um pedido do poeta para que possa compreender a passagem do tempo, bem como, para consolá-lo, das perdas inevitáveis que ela acarreta, revelando o aspecto cristão de sua fé.

15 páginas, 8 figuras, 1 tabla, Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 ± 1 °C). A flexion–compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress–strain profiles of PCC and reported useful textural parameters, such as the deformability modulus (E), critical strain (ε), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in ε. Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution., The authors acknowledge the financial support from the “Ministerio de Ciencia, Innovación y Universidades” and “Agencia Estatal de Investigación” in Spain (RTC-2017-6314-2).

Agave bagasse is a waste material generated during agave sap collection for “pulque” production. This residue is a potential feedstock for steroidal saponins and other phytochemicals. Ultrasonically assisted extraction (UAE) allows the use of green solvents such as water or ethanol for phytochemicals recovery. The influence of solvent composition and its effect on the intensity of the ultrasonic field during the UAE of agave bagasse saponins were evaluated. The best extraction conditions were a temperature of 60 °C (T) and a solvent-to-mass ratio of 20 (S/M), for conventional and UAE. In contrast to conventional extraction, where mixtures of ethanol-water were more efficient, water was the best extraction solvent in UAE. The amount of saponins obtained without ultrasound in 58% ethanol (22.48 ± 1.34 mg PE/g dw) was similar to the amount obtained by UAE in water (24.41 ± 0.84 mg PE/g dw). When only water was used, the ultrasound intensity was higher (271.40 ± 11.91 W/L) than in ethanol mixtures (144.81–202.30 W/L) due to cavitation intensity, demonstrated in a test on aluminum foil and SEM images of exhausted bagasse. Despite lower chemical affinity of water for saponins, its lower vapor pressure and viscosity, as well as higher surface tension, compared with ethanol, provided a greater cavitation intensity. Therefore, UAE using water is an excellent alternative to recover bioactive compounds from agave bagasse.

10 páginas, 8 figuras, 2 tablas, Air-coupled ultrasound could be considered a suitable on-line technique for the non-invasive industrial testing of potato products manufactured in slices such as dried, fried or baked potato chips. Thus, the aim of the present study is to test the feasibility of air-coupled ultrasound to monitor the modifications in the physicochemical parameters of potato slices caused by drying. For that purpose, the potato slices (6 mm) were air dried (60 °C) for different drying times (15, 90, 180, 300 and 420 min). Air-coupled ultrasonic measurements were taken using through-transmission mode (250 kHz) and different compositional and textural parameters were measured. During drying, the ultrasonic velocity and the impedance increased significantly (p < 0.05) from 509 m/s (raw) to 673 m/s (dried for 420 min) and from 0.544 MRayl (raw) to 0.844 MRayl (dried for 420 min), respectively. Furthermore, a reduction was observed in the material attenuation, which was computed by the increase in the variation of the transmission coefficient with frequency (ΔTC). A principal component regression (PCR) model was successfully trained and validated and it demonstrated the potential capacity of the computed ultrasonic parameters to predict the apparent elastic modulus (E) (R = 0.96) and the Total Relaxation Capacity (TRC) (R = 0.99) during the drying of potato slices. The ultrasonic analysis and experimental set-up proposed in this study may be easily implemented and tested with other products, such as dried, fried or extruded snacks based on fruits or vegetables, for industrial quality control purposes., The authors acknowledge the financial support of the Universitat Politécnica de Valencia (Project 20200421)

Brazil is one of the largest soybean producers and, consequently, generates a large amount of residues from this culture, which could be used in the manufacture of agglomerates. This work aimed to analyze the physico-mechanical characteristics of agglomerated panels, produced with particles of soy and eucalyptus residues, treated in cold water and sodium hydroxide. A 50:50 ratio of eucalyptus particles and soybean bushes was adopted. The nominal density of the panels was 0.60 g/cm³. Urea-formaldehyde adhesive with a solids content of 12% was used. Three treatments were adopted: particles treated with cold water and particles treated with NaOH (with a concentration of 1%, in addition to a treatment with control particles. The chemical components of the lignocellulosic materials were quantified for the three situations. The parameters of the pressing cycle were : 4 MPa (pressure), 150 °C (temperature), for 8 min. Reductions were observed in the contents of total extractives, after the treatments. Regarding the physical properties, the treatments applied to the particles did not demonstrate efficiency, as they did not bring improvements for the dimensional stability of the panels and none of the treatments reached the minimum value specified by the standard used. For the mechanical properties, the panels produced with water-treated particles met the requirements for the MOE. For the perpendicular tensile properties and Janka hardness, all the panels reached the values ​​specified by NBR 14810 (2013). The other properties tested the (MOR, APS and APT) did not meet the standard. The treatments applied to soybean and eucalyptus particles did not demonstrate efficiency for physical properties, but some mechanical properties met the minimum requirements of NBR 14810 (2013) for non-structural panels for indoor use in a dry environment (Type P2). Brasil es uno de los mayores productores de soja y, en consecuencia, genera una gran cantidad de residuos de este cultivo, que podrían ser utilizados en la fabricación de aglomerados. Este trabajo tuvo como objetivo analizar las características físico-mecánicas de paneles aglomerados, producidos con partículas de residuos de soya y eucalipto, tratados en agua fría e hidróxido de sodio. Se adoptó una relación 50:50 de partículas de eucalipto y arbustos de soja. La densidad nominal de los paneles fue de 0,60 g/cm³. Se utilizó adhesivo de urea-formaldehído con un contenido de sólidos del 12%. Se adoptaron tres tratamientos: partículas tratadas con agua fría y partículas tratadas con NaOH (con una concentración del 1%, además de un tratamiento con partículas control. Se cuantificaron los componentes químicos de los materiales lignocelulósicos para las tres situaciones. Los parámetros del ciclo de prensado fueron: 4 MPa (presión), 150 °C (temperatura), durante 8 min Se observaron reducciones en los contenidos de extractivos totales, después de los tratamientos En cuanto a las propiedades físicas, los tratamientos aplicados a las partículas no demostraron eficiencia , ya que no trajeron mejoras para la estabilidad dimensional de los paneles y ninguno de los tratamientos alcanzó el valor mínimo especificado por la norma utilizada.Para las propiedades mecánicas, los paneles producidos con partículas tratadas con agua cumplieron con los requisitos del MOE. las propiedades de tracción perpendicular y dureza Janka, todos los paneles alcanzaron los valores especificados por la NBR 14810 (2013). el (MOR, APS y APT) no cumplía con el estándar. Los tratamientos aplicados a las partículas de soja y eucalipto no demostraron eficiencia para las propiedades físicas, pero algunas propiedades mecánicas cumplieron con los requisitos mínimos de la NBR 14810 (2013) para paneles no estructurales para uso interior en ambiente seco (Tipo P2). O Brasil é um dos maiores produtores de soja e, consequentemente, gera uma grande quantidade de resíduos provenientes dessa cultura, os quais poderiam ser aproveitados na confecção de aglomerados. Este trabalho objetivou analisar as características físico-mecânicas de painéis aglomerados, produzidos com partículas de resíduos de soja e eucalipto, tratadas em água fria e hidróxido de sódio. Adotou-se uma proporção de 50:50 de partículas de eucalipto e casquilho de soja. A densidade nominal dos painéis foi 0,60 g/cm³. Foi utilizado adesivo uréia-formaldeído com teor de sólidos de 12 %. Foram adotados três tratamentos: partículas tratadas com água fria e partículas tratadas com NaOH (com concentração de 1%, além de um tratamento com partículas controle. Os componentes químicos dos materiais lignocelulósicos foram quantificados para as três situações. Os parâmetros do ciclo de prensagem foram: 4 MPa (pressão), 150 °C (temperatura), durante 8 min. Foram observadas reduções nos teores de extrativos totais, após os tratamentos. Em relação às propriedades físicas, os tratamentos aplicados nas partículas não demonstraram eficiência, pois não trouxeram melhorias para a estabilidade dimensional dos painéis e nenhum dos tratamentos atingiram ao valor mínimo especificado pela norma utilizada. Para as propriedades mecânicas, os painéis produzidos com partículas tratadas com água atenderam as exigências para o MOE. Para as propriedades de tração perpendicular e dureza Janka, todos os painéis alcançaram os valores especificados pela NBR 14810 (2013). As outras propriedades testadas (MOR, APS e APT) não atenderam a norma. Os tratamentos aplicados nas partículas de soja e eucalipto não demonstraram eficiência para as propriedades físicas, porém algumas propriedades mecânicas atenderam aos requisitos mínimos da NBR 14810 (2013) para painéis não estruturais para uso interno em ambiente seco (Tipo P2).

International audience; The properties of artificial food bolus are studied by dynamic oscillatory and capillary rheometry as functions of bolus water content (WC), in the usual range of saliva hydration, for four cereal products: sponge cake, extruded flat bread and their counterpart enriched in legume proteins. All boluses followed the same rheological behavior characterized by (1) solid -like in the linear viscoelastic domain and (2) Herschel-Bulkley model for large shear strain. Hence, four characteristic rheological properties are determined: modulus at viscoelastic plateau, characteristic stress at transition to flow, yield stress and consistency in the flow regime. The decrease of these properties with WC was fitted by an exponential decay function, from which was extracted a coefficient alpha (5 = alpha < 30), defined as a coefficient of interaction of the food with water. The values of alpha are of the same order of magnitude as the plasticization coefficient of starch by water. They were larger for the extruded pea based (EFP, alpha >= 15), and were lower for the sponge cake (SC, alpha < 15). The variations for the different rheological properties are discussed in terms of matter state, envisioning bolus as a suspension of soft swellable particles. The comparison of these values with those encountered for real boluses from similar foods suggests that these results contribute to define a coefficient of interaction of food with saliva.

[EN] The impact of individual and combined pulsed electric field (PEF) and high power ultrasound (HPU) on the inactivation of different microorganisms in emulsions was investigated. The highest inactivation level using PEF was 2.6, 1.2 and 0.1 log-cycles for Escherichia coli, Aspergillus niger and Bacillus pumilus, respectively, achieved at the highest energy level and temperature (152.3-176.3 kJ/kg and 25 degrees C). HPU led to the highest reduction (5.4, 4.3 and 0.3 log-cycles for E. coli, A. niger and B. pumilus, respectively) after the longest treatment time studied (3 min). PEF (152.3-176.3 kJ/kg) followed by HPU (3 min) was found to be the most effective sequence, leading to synergistic effects (6.6 and 1.0 log-cycles for A. niger and B. pumilus, respectively), compared to the individual treatments. PEF-HPU is a promising hurdle technology with which to inactivate vegetative bacteria or fungal spores in emulsions. However, limited inactivation was achieved for bacterial spores., The authors acknowledge the financial support from Fresenius Kabi

Made available in DSpace on 2022-05-01T07:58:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-11-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The response surface methodology (RSM), which uses a quadratic empirical function as an approximation to the original function and allows the identification of relationships between independent variables xi and dependent variables ys associated with multiple responses, stands out. The main contribution of the present study is to propose an innovative procedure for the optimization of experimental problems with multiple responses, which considers the insertion of uncertainties in the coefficients of the obtained empirical functions in order to adequately represent real situations. This new procedure, which combines RSM with the finite element (FE) method and the Monte Carlo simulation optimization (OvMCS), was applied to a real stamping process of a Brazilian multinational automotive company. For RSM with multiple responses, were compared the results obtained using the agglutination methods: compromise programming, desirability function (DF), and the modified desirability function (MDF). The functions were optimized by applying the generalized reduced gradient (GRG) algorithm, which is a classic procedure widely adopted in this type of experimental problem, without the uncertainty in the coefficients of independent factors. The advantages offered by this innovative procedure are presented and discussed, as well as the statistical validation of its results. It can be highlighted, for example, that the proposed procedure reduces, and sometimes eliminates, the need for additional confirmation experiments, as well as a better adjustment of factor values and response variable values when comparing to the results of RSM with classic multiple responses. The new proposed procedure added relevant and useful information to the managers responsible for the studied stamping process. Moreover, the proposed procedure facilitates the improvement of the process, with lower associated costs. Department of Production São Paulo State University, Av. Ariberto Pereira da Cunha, 333, Portal das Colinas Department of Production São Paulo State University, Av. Ariberto Pereira da Cunha, 333, Portal das Colinas CNPq: 302730/2018-4

The objective of this work is to analyze the song Tempo Rei by Gilberto Gil. Our main sources are the lyrics of his song and a text found on the composer’s official website, which, in a synthetic way, presentes the philosophycal and religious elements of his song. To add to these sources, we use works by research of the phenomena of religion, such as Mircea Eliade, Carl Gustav Jung, among others. For these authors and the composer there are two contradictory positions regarding the perception of time: the first occurs in the profane, within the limits of human experience and reason and another in the sacred, where one admits what is beyond rational understanding. Gilberto Gil’s song takes the perspective of sacred time as opposed to the posture of the song Oração ao Tempo, by Caetano Veloso. We conclude that music is a request by the poet so that he can understand the passage of time, as well as, to console you, of the inevitable losses that this entails, revealing the Christian aspect of your faith. O objetivo deste trabalho é fazer uma reflexão sobre a canção Tempo Rei de Gilberto Gil. Nossas fontes principais são a letra da canção e um texto que se encontra no site oficial do compositor o qual, de modo sintético, apresenta os elementos filosóficos e religiosos da sua canção. Além destas fontes, utilizamos obras de estudiosos dos fenômenos da religião, como Mircea Eliade e Carl Gustav Jung, dentre outros. Tanto para estes autores, quanto para o compositor, há duas posições contraditórias em relação à percepção do tempo: a primeira se dá no profano, dentro dos limites da experiência e da razão humanas; e outra no sagrado, onde se admite o que está além da compreensão racional. A canção de Gilberto Gil assume a perspectiva do tempo sagrado em oposição à postura da canção Oração ao Tempo, de Caetano Veloso. Concluímos que a canção é um pedido do poeta para que possa compreender a passagem do tempo, bem como, para consolá-lo, das perdas inevitáveis que ela acarreta, revelando o aspecto cristão de sua fé.

[EN] In the dry-cured ham industry, an accurate control of the dry-salting process is especially complex because of the great heterogeneity of the meat pieces and the effect of different operational variables. The main objective of this study was to evaluate the feasibility of using an ultrasound system and methodology, adapted to the industry requirements, for the online monitoring of the ham dry-salting process. For that purpose, hams were dry salted for different times (4, 10, 11, 14, 16 and 30 days) at 2 degrees C. The cushion zone of the ham was placed over the transducers during salting and ultrasonic signals were taken automatically (5 min interval by using pulse-echo mode. Several methods of signal analysis were considered in order to assess the time of flight (TOF). TOF estimations by means of the energy threshold and cross-correlation methods (between the initial ultrasonic signal and the remaining signals measured during salting and between consecutive signals 5 min apart without interpolation) were affected by the low signal-to-noise ratio and the pulse distortion and were discarded for the online monitoring of ham salting. Otherwise, the cross-correlation method between consecutive signals (5 min apart) with interpolation n = 3 (CCM-CS n = 3), between non-consecutive signals (1 h apart) (CCM-NCS) and the phase spectrum method (PSM), provided close estimations of the variation of the TOF, which correlated well with the ham salt gain (R-2 = 0.83 for CCM-CS n = 3, 0.93 for CCM-NCS and 0.90 for PSM). Consequently, the use of ultrasonic pulse-echo TOF measurements could be considered as a simple, non-invasive, non-destructive and reliable technique for the industrial monitoring of the ham dry-salting process., This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria and European Regional Development Fund (ERDF 2014-2020) (project RTA 2013-00030-C03-02), and by the Universitat Politecnica de Valencia through the FPI grant awarded to Marta de Prados (SP-1.2011-S1-2757).

[EN] For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that purpose, a standardized conductivity hygrometer was used at four different temperatures (0, 10, 30 and 50 degrees C) over a wide range of water activity (0.999-0.103). Five models frequently found in the literature (GAB, Oswin, Henderson, Hasley and Ratti) were considered for the purposes of describing the experimental desorption. The GAB model emerged as the best option (explained variance 96.6%) for the physical and mathematical description of the water desorption isotherms in pork liver. The computed isosteric heat, entropy and Gibbs energy illustrated the high water-sorbent affinity, because of a considerable availability of strong sorption sites at low moisture contents. The reported experimental desorption isotherms, and modeling results, are essentials for the optimal design of the drying process of pork liver, which is a necessary step for the further research addressing the extraction of the protein fraction from the dried product. Extraction and isolation of the protein fraction from pork liver could be considered a reasonable strategy considering the demand of protein materials and the high-environmental impact of the meat industry., The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad (MINECO)" and "Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain (Project RTA 2017-00024-C04-03). Eduardo A. Sanchez-Torres acknowledges the FPU PhD contract (FPU18/01439) granted by the Spanish Ministry of Science, Innovation and Universities.

The long-distance education is an important movement in the educational context which recently has gained space due to the impulse received by the development of the computer science tools and communication. So, the article is inserted in this context, abundance of technological resources, rapidity in communication, greater interactivity by Internet and requirement of capacity by the labor market. This work had as main goals: to evidence the position of the current education academics on the long-distance education methodology; to evaluate the strong and weak points of this new methodology in their points of view; and also to evaluate their perception in relation to the advantages and disadvantages of this method compared to the current one. A research with half-structured questionnaires was made with a group of 30 academics from a Higher Education Institution. As the results showed, the way how the academics have received and inserted themselves in the dynamics of the on line education deserves attention. The majority of the pupils are satisfied with the results and with the possibilities that this kind of education adds to their learning. It was verified that the academics recognize the importance of the Long-distance Education, although they still prefer the traditional model of education. We had better keep in mind that this is merely an exploratory study, where questions on the subject had been raised, and that these questions have to be better explored and discussed in other works, such as: how would the academics like to use the Moodle tool; what are the aspects or factors that motivate the long-distance study. La educacion a distancia es un movimiento importante en el contexto educativo que gano espacio recientemente debido al impulso que recibio con el desarrollo de las herramientas de la informatica y de las comunicaciones. Es en este contexto que el presente trabajo se insiere, abundancia de recursos tecnologicos, rapidez en las comunicaciones, mayor interactividad via Internet y requisito de calificacion de parte del mercado de trabajo. Ese trabajo tuve como objetivos: evidenciar la posicion de los estudiantes de la enseñanza presencial sobre la metodologia de la educacion a distancia; evaluar los puntos fuertes y los puntos debiles de la metodologia según la opinion de los estudiantes; evaluar la percepcion de los discentes con referencia a las ventajas y a las desventajas de la metodologia de educacion a distancia en la relacion a la enseñanza presencial. Una investigación con cuestionarios semi-estructurados con un grupo de 30 estudiantes de una institucion educacion superior. Con respecto a los resultados obtenidos, merece la atencion la forma con que los discentes recibieron y se insirieron en la dinamica de la educacion on line. La mayoria de los alumnos se revelo satisfecha con los resultados alcanzados y con las posibilidades que la plataforma de educacion a distancia permite para la complementacion del aprendizaje. Se verifico que los estudiantes reconocen la importancia de la educacion a distancia, pero, todavia, prefieren el modelo tradicional de enseñanza presencial. Vale resaltar que ese trabajo es un estudio exploratorio, donde las preguntas sobre el tema fueron planteadas y que seran mejor exploradas y discutidas en otros trabajos, como por ejemplo: como los estudiantes gustarian de utilizar la herramienta Moodle; cuales los aspectos o los factores motivadores del estudio a distancia. A Educação a Distância e um importante movimento no contexto educacional que ganhou espaco recentemente devido ao impulso que recebeu com o desenvolvimento das ferramentas de informatica e de comunicacoes. E nesse contexto que o presente trabalho se insere, abundância de recursos tecnologicos, rapidez nas comunicacoes, maior interatividade via internet e exigencia de capacitação por parte do mercado de trabalho. O presente trabalho teve como objetivos: evidenciar a posicao dos academicos do ensino presencial sobre a metodologia de educação à distância; avaliar os pontos fortes e fracos da metodologia na opiniao dos academicos; avaliar a percepcao dos academicos, em relação às vantagens e desvantagens da metodologia, de educação a distância em relação ao ensino presencial. Foi realizada uma pesquisa com questionarios semiestruturados com um grupo de 30 academicos de uma Instituicao de Ensino Superior. Com relação aos resultados obtidos, merece atencao a forma com que os academicos receberam e se inseriram na dinâmica do ensino on line. A maioria dos alunos mostrou-se satisfeita com os resultados alcancados e com as possibilidades que a plataforma de ensino a distância permite para a complementação do aprendizado. Verificou-se que os academicos reconhecem a importância da Educação a Distância, mas preferem ainda o modelo tradicional do ensino presencial. Vale ressaltar que o trabalho trata de um estudo exploratorio, onde foram levantadas questoes sobre o assunto, as quais deverao ser mais bem exploradas e discutidas em outros trabalhos, tais como:como os academicos gostariam de utilizar a ferramenta Moodle; quais os aspectos ou fatores motivadores do estudo a distância.

Orientador: Sandra Cecilia Botelho Costa Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Ciencias Medicas Resumo: o Citomegalovirus Humano (HCMV) é um dos mais importantes patógenos que acometem pacientes submetidos a transplante hepático, estando associado à alta morbidade e mortalidade. Atualmente faz-se necessário o emprego de técnicas laboratoriais que sejam rápidas, sensíveis e específicas,no diagnóstico do HCMV, a fim de ser instituído um tratamento antiviral o mais precoce possível. Neste estudo, foram feitas comparações entre duas técnicas laboratoriais distintas: a "Nested-PCR" e a antigenemia, avaliando a eficácia das mesmas na monitorização de infecção ativa e doença por HCMV, neste grupo de pacientes. Dessa maneira, foram pesquisados pacientes submetidos a transplante hepático no Hospital de Clínicas da FCM/UNICAMP, desde antes do transplante até seis meses após o ato cirúrgico, tanto em ambiente hospitalar, quanto ambulatorial. Posteriormente, foi feita uma análise das duas metodologias diagnósticas utilizadas, comparando-as quanto à sua eficácia. Foram avaliados 27 pacientes, de setembro de 1998 a janeiro de 2.001, acompanhando o doador no pré-transplante, e o receptor até, no mínimo, 180 dias após a cirurgia. Realizaram-se 12 coletas de sangue de cada paciente receptor, sendo essas coletas: semanais durante o primeiro mês; quinzenais, nos segundo e terceiro mês, e mensais posteriores até o sexto mês. Conforme dados anteriores na literatura confirmados por este trabalho, a cirrose hepática provocada pelo vírus C foi o principal fator etiológico (55,55%) do transplante hepático, sendo que a cirrose alcoólica aparece como segundo maior (29,63%). Foi observado no pré transplante que, dos 27 pacientes, 92% dos transplantados já haviam tido contato anterior com o HCMV (Sorologia IgG positiva), 15% dos receptores apresentaram "Nested-PCR" positiva e 5% Antigenemia positiva. Segundo os critérios de infecção ativa, 25/27 (92%) dos pacientes apresentaram infecção ativa, sendo que em 12/27 (44%) destes, foram acompanhadas manifestações clínicas compatíveis com HCMV doença, sendo a febre (72%), e a mialgia (43%) as mais comuns, tendo também alterações das enzimas hepáticas (57%) e leucopenia (11%). o trabalho demonstra que a "Nested-PCR" se positiva, em média, com 47 dias pós-transplante, precedendo em 20 dias as manifestações clínicas, enquanto que a Antigenemia, se positiva, em média, após 85 dias do transplante. Dos pacientes estudados, cinco evoluiu a óbito, e destes, três com manifestações clínicas de doença pelo HCMV. Em conformidade com estudos anteriores, a doença pelo HCMV, nos pacientes transplantados hepáticos estudados ocorreu nos três primeiros meses pós-transplante. Deste modo, releva-se a importância clínica da detecção precoce do HCMV em pacientes transplantados hepáticos, e que as técnicas da "Nested-PCR" e da Antigenemia, empregadas neste trabalho, se mostraram adequadas para a monitorização destes pacientes em relação à infecção pelo HCMV Abstract: The human cytomegalovirus (HCMV) is one of the most important pathogens that undertakes hepatic transplantation patients, with a high mortality and morbidity, being its early diagnosis by means laboratorial tests such as PCR and Antigenemia, a primary issue. In our study we assisted 27 patients ftom September 1988 to January 2001, performing serological techniques (ELISA), PCR and Antigenemia in the pretransplantation patients and two Iast tests in the follow up at least, 150 days in the post-transplantation. It was observed that among the 27 patients, 92% had a already had a previous contact with HCMV (IgG positive in the pre-transplantation). Also 15% presented a positive PCR, and only 5% presented a positive Antigenemia before transplantation. According to previous data, and confirmed by this research, the hepatic cirroshis caused by the virus C was the main cause (59%) for hepatic transplantation, from which 40% appears as an isotaded form, including that the alcoholic cirrhosis appearing as the second highest incidence (33%), 14% as an isolated form. Our research shows that PCR test becomes positive it takes around 47 days after transplant, as the Antigenemiatest takes nearly 85 days. In accordance with active infection standards, 92% (25/27) of the patients presented an active infection course, by of which 44% (12/27) were followed by clinical manifestations consistent with the HCMV disease. The most common clinical symptoms were fever (72%) and myalgia (43%), followed by hepatic enzymes alterations (57%) and leukopenia (11%). Among the analysed patients, 05 decreased and wich, 03 of them (60%) had clinical manifestation of the HCMV disease. In conformity with previous data, the HCMV disease in hepatic transplantation patients occurred in the first 3 months after transplantation. Thus we have demonstrated the clinical importance of the early detection of HCMV in hepatic transplantation patients and that HCMV infection is a frequent problem in hepatic transplant patients in Brazil, with significant clinical complications Mestrado Mestre em Farmacologia

[EN] For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability, The authors acknowledge the financial support from Fresenius Kabi Deutschland GmbH, Germany

[EN] This study tests the feasibility of air-coupled ultrasound for the characterization of the textural properties of pork burger patties. The samples were prepared by mixing lard at different percentages (0, 20, 40, 60 and 80%) with a commercial burger meat mixture. Through-transmission airborne ultrasound measurements (250 kHz) were carried out at 5 and 20 degrees C. Ultrasonic velocity at 5 degrees C increased exponentially with fat content (r = 0.99), varying from 1587 to 1668 m/s, whereas it remained fairly constant at 20 degrees C (1644 to 1624 m/s). Ultrasonic attenuation decreased with fat content following an exponential pattern (r = 0.83 at 5 degrees C; r = 0.93 at 20 degrees C) and ranged from 62.6 to 44.8 Np/m at 5 degrees C, and from 76.7 to 42.2 Np/m at 20 degrees C. Noticeable correlations were found between hardness and ultrasonic velocity (r = 0.89 at 5 degrees C), and between Total Relaxation Capacity and ultrasonic attenuation (r = 0.89 at 5 degrees C; r = 0.99 at 20 degrees C). Additionally, airborne ultrasound allowed an accurate (mean relative difference 2.3%) prediction of burger thickness., This work was supported by the Agencia Estatal de Investigacion in Spain (Project RTC-2017-6314-2 & RTA 2017-00024-C04-03). M.D. Farinas is grateful for her post-doctoral "Juan de la Cierva" fellowship (FJCI-2017-34,759) through the program funded by the Spanish Ministry of Science, Innovation and Universities.

Orientador: Egle Novaes Teixeira Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Civil, Arquitetura e Urbanismo Resumo: O resíduo sólido urbano provoca sérios danos ao ambiente e à saúde pública, quando sofre uma manipulação ou destinação inadequada. É de fundamental importância para a transformação do modelo atual de serviço público de limpeza urbana, seu gerenciamento, de um modo integrado, buscando a minimização na origem, no tratamento e no destino final, considerando as características peculiares de cada resíduo, como também, os aspectos sócio-econômicos das populações envolvidas no processo. A determinação das características físicas, químicas e biológicas e dos fatores que influenciam na geração do resíduo sólido urbano são de grande importância no planejamento e na operacionalização dos serviços de limpeza pública. Ampliar o conhecimento sobre a geração de resíduo sólido urbano e sobre o serviço de limpeza urbana do Campus da Cidade Universitária "Zeferino Vaz" da Universidade Estadual de Campinas permitiu conhecer e aperfeiçoar o gerenciamento destes serviços de forma integrada. Um maior conhecimento sobre as características do resíduo sólido urbano e dos serviços de limpeza urbana diagnosticados foi obtido a partir dos resultados, permitindo a melhoria o e aperfeiçoamento deste serviço. A partir deste diagnóstico foi criada uma metodologia e gerados dados sobre o resíduo e o serviço de limpeza urbana de um Campus Universitário de grande porte, permitindo que esta possa ser utilizada como modelo para novos trabalhos em outros Campi Universitários. Abstract: The urban solid waste causes serious damages to the environment and the public health, when it suffers a manipulation or inadequate destination. It is of fundamental importance for the transformation of the current model of public service of urban cleaning, his management, in an integrated way, looking for the minimization in the origin, in the treatment and in the final disposal, considering the peculiar characteristics of each kind of waste, as well as, the socioeconomic aspects of the populations involved in the process. The determination of the physical, chemical and biological characteristics and of the factors that influence in the generation of the urban solid waste are of great importance in the planning and in the operating phases of the services of public cleaning. The enlargement of the knowledge about the generation of urban solid waste and on the service of urban cleaning of the Campus of the Academical City "Zeferino Vaz" of the State University of Campinas allowed to know and to improve the management of these services in an integrated way. A larger knowledge on the characteristics of the urban solid waste and of the services of urban cleaning diagnosed was obtained from the results, allowing the improvement of this service. Starting from this diagnosis a methodology was created and data generated on the waste and on the service of urban cleaning of an Academical Campus of great load, allowing this to be used as model for new works in other Academical Campi. Mestrado Saneamento e Ambiente Mestre em Engenharia Civil

Orientador: Itamar Ferreira Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecanica Resumo: Este trabalho tem como objetivo caracterizar e analisar o fenômeno da fragilização da martensita revenida no aço SAE 5160H, por meio de ensaios metalográficos, mecânicos, microscopia eletrônica de varredura e difratometria de raios-x. Corpos-de-prova do aço supracitado, laminado, foram austenitizados em duas temperaturas: 800ºC e 1050ºC, temperados em óleo a 80ºC, para obtenção de austenita retida e posteriormente, revenidos em 280ºC, 350ºC e 420ºC. Foram caracterizadas a microestrutura, as propriedades mecânicas e o micromecanismo de fratura em amostras nas condições laminado, temperado e temperado e revenido. Foi detectada a fragilização a 350ºC, temperatura na qual foi observada menor energia no ensaio de impacto, para ambas as temperaturas de austenitização, 800ºC e 1050ºC, em concordância com a literatura, porém com um micromecanismo de fratura misto: intergranular e alveolar, para a temperatura de austenitização de 1050ºC e micromecanismo intergranular para a temperatura de austenitização de 800ºC, como mostram as análises de microscopia eletrônica de varredura (MEV). Foi estudada, também a decomposição da austenita retida por análise de difração de raios-x nas amostras, nas varias condições cujos resultados mostram concordância com o previsto na literatura. Foi feita a análise por espectro de energia dispersiva (EDS acoplado ao MEV), com o intuito de verificar a influência de elementos como S e P neste fenômeno, porém, não foi detectada a presença destes elementos na superfície de fratura, por este método. Foi observado que existe uma concorrência de mecanismos para a fragilização da martensita revenida no aço SAE 5160H e que o fenômeno apresenta-se com maior intensidade para temperatura de austenitização mais alta. Abstract: The purpose of this work is the characterization and analysis of tempered martensite embrittlement phenomena in SAE 5160 steel using metallographic and mechanical tests, scanning electron microscopy and X-Ray diffraction. The rolled SAE 5160 H steel samples were austenitized in two temperatures: 800ºC and 1050ºC, quenched in oil at 80ºC, to obtain retained austenite and tempered in three different temperatures: 280ºC, 350ºC and 420ºC. Mechanical properties, microstructure and fracture mechanism were analyzed in samples in the conditions: as rolled, quenched and quenched and tempered. The 350ºC tempered martensite embrittlement was detected by impact tests according to the references with an intergranular and dimples fracture mechanism for surface fracture of samples austenitized at 1050ºC and intergranular fracture mechanism for fracture surface of samples austenitized at 800ºC, as showed by scanning electron microscopy (SEM) analysis. The retained austenite decomposition was studied by X-Ray diffraction in all conditions samples and the behavior is in accordance with references. The X-Ray energy dispersive spectrum (EDS) was performed to study the influence of impurities like S and P in this phenomenon but no impurities were detected in fracture surface, by this method. It was observed that some mechanisms contribute to tempered martensite embrittlement in 5160H steel and the effects of this phenomenon are enhanced for higher austenitizing temperature. Mestrado Materiais e Processos de Fabricação Mestre em Engenharia Mecânica

The pharmaceutical cold chain (PCC) deals with specific logistics operational require-ments related to product quality, safety, and regulations that make the supply chain management process complex. Also, the pharma industry market growth increases the awareness, in terms of good's temperature monitoring and controlling, of the storage and transportation processes across the network. This study provides a novel approach to PCC, based on a systematic literature review with an extensive analysis of the main aspects that influence the supply chain processes. The major findings highlight the recently worldwide research progress on the PCC subjects related, the challenges involving the PCC and its associated technological advances based on three attributes (product characteristics, vehicle capabilities, and logistics service provider’s expertise) and, finally, the impact of technologies and its potential utilization to im-prove the decision-making process on integrated cold chain operations.

Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins.

Made available in DSpace on 2021-06-25T15:02:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) High strength low alloy steels are employed in structural elements and, despite presenting good weldability, the welded joint is always a critical issue and its evaluation is fundamental in guaranteeing structural integrity. The mechanical properties of weld beads can be significantly different from the base material & rsquo;s properties due to metallurgical alterations caused by the welding process. One of the factors leading to significant impact is the heat input. This paper evaluates the hardness, fracture toughness and fatigue crack growth in weld beads obtained via a Laser process with two different heat inputs, which resulted in weld beads with distinct microstructures: one composed of ferrite presenting different morphologies and the other composed of martensite and bainite. The aims of this work are evaluating the effect of Laser welding heat input on microstructures in the weld beads, and the correlation of the microstructure with fatigue crack growth and crack-tip opening displacement fracture toughness. Fracture toughness presented itself to be more sensitive to the microstructural alterations caused by the heat input than hardness and fatigue crack growth. Weld beads showed higher resistance to fatigue crack growth when compared to the base metal, even though there were no significant differences between them. (c) 2021 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). CEFET RJ, Ctr Fed Educ Tecnol Celso Suckow da Fonseca, Rua Areal 522,Parque Mambucaba, BR-23953030 Angra Dos Reis, RJ, Brazil Univ Sao Paulo, Dept Mat Engn, EEL USP, Polo Urbo Ind S-N, BR-12602810 Lorena, SP, Brazil IEAv DCTA Trevo Cel, Inst Adv Studies, Av Jose Alberto Albano do Amarante, BR-12228001 Sao Jose Dos Campos, SP, Brazil Sao Paulo State Univ, Dept Mech, Av Ariberto Pereira da Cunha 333, BR-12516410 Guaratingueta, SP, Brazil Univ Sao Paulo, EESC USP, Mat Engn Dept, SMM, Av Joao Dagnone 1100, BR-13563120 Sao Carlos, SP, Brazil Sao Paulo State Univ, Dept Mech, Av Ariberto Pereira da Cunha 333, BR-12516410 Guaratingueta, SP, Brazil

[EN] The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zincprotoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method, The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad (MINECO) and Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain (Project RTA2017-00024-C04-03). The authors acknowledge the contribution of the undergraduate student Jose V. Pedrero-Gonzalez to the experimental work.

[EN] The aim of this study was to analyze the application of supercritical carbon dioxide combined with high-power ultrasound (SC-CO2 + HPU) and the use of a saline solution (SS; 0.85% NaCl) on the microbial inactivation and the quality of dry-cured ham. The effect of temperature, pressure and treatment time was studied using RSM. Physicochemical analyses were carried out after the treatments and during refrigerated storage (30 days / 4 ?C). The most significant inactivation of Escherichia coli (3.62 ? 0.20-log CFU/g) was obtained using the SC-CO2 + HPU + SS (25 MPa, 46-?C and 10-min), with temperature being the most important process variable. Fat content showed a significant (p 0.05) reduction (46%) after the SC-CO2 + HPU treatment. The breakage of the muscle fibers, the disorganization in the myofibrils, as well as the enlargement of the interfibrillar spaces led to the ham softening (avg 26.5%). No significant (p 0.05) changes in color, texture or pH were found during storage. Thus, ultrasonic-assisted SC-CO2 could be used, in combination or not with SS, to improve the shelf of dry-cured ham. Industrial relevance: Supercritical carbon dioxide (SC-CO2) inactivation technology has been shown to be highly efficient at reducing different bacteria in liquid media with minimum effect on food quality. This technology is barely applied to solid products and its use is limited by the long processing times and reduced inactivation capacity. The application of high-power ultrasound (HPU) leads to a shorter process time. This technology is useful for the inactivation of ham microbiota and inoculated E.coli. A liquid medium surrounding the treated solid can enhance microbial inactivation for the purposes of improving the effect of ultrasound cavitation, while only minimally affecting the quality of the samples (color, texture, fat and moisture contents)., The authors acknowledge the Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico, for the scholarships awarded to R.I. Castillo-Zamudio and I. Paniagua-Martinez.

[EN] In the present study, the use of the air-coupled ultrasonic technique has been analysed as a new tool for the contactless assessment of the avocado post-harvest textural modifications during ripening. Thus, ultrasonic parameters, such as maximum wave amplitude and ultrasound velocity, and textural ones, such as hardness, elastic modulus and relaxation capacity, were measured on avocado slices. During ripening, avocado reduced its elastic modulus (from 2.29 +/- 0.75 to 0.16 +/- 0.08 MPa), became softer and became more viscoelastic, which was well described from zero and first-order kinetic models. These changes increased ultrasound attenuation, decreasing the maximum amplitude of the ultrasonic signal (from 336.6 to 55.4 V/m), while the ultrasonic velocity remained constant, between 320.1 +/- 6.9 and 316.4 +/- 82.6 m/s. Thereby, the maximum ultrasonic amplitude, which adequately correlated with textural parameters (r(avg) = 0.85), could be used to assess the post-harvest ripening on avocado slices., The authors acknowledge the financial support from the Ministerio de Economia y Competitividad (MINECO) and Agencia Estatal de InvestigaciOn in Spain (Project RTC-2017-6314-2) and the Generalitat Valenciana. M.D. Farifias is grateful to the European Social Fund (ESF 2014-2020) and Generalitat Valenciana for her post-doctoral fellowship (APOSTD/2018/203). The author E.A. Sanchez-Torres acknowledges the support of the undergraduate student Sara Serrano Garcia on the experimental work.

[EN] In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research., The authors would like to acknowledge networking and article processing charge support by COST Action CA15118 (Mathematical and Computer Science Methods for Food Science and Industry).

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 &deg, C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 &deg, C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

Highlights • SC-CO2 at temperatures > 60 °C was effective to inactivate spores in lipid emulsions. • C. butyricum spores were more resistant to the SC-CO2 treatments than A. niger spores. • HPU intensified the inactivation of C. butyricum spores while no effect was found on A. niger. • Higher temperatures increase the SC-CO2 + HPU spore inactivation. • Pressure increase improved SC-CO2 + HPU spore inactivation up to 350 bar., For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C. butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A. niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C. butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A. niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion’s stability.

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

For the first time, this study addresses the use of non-destructive ultrasound to monitor ham post-salting. For that purpose, the ultrasonic velocity (1 MHz) and the weight loss of hams were measured regularly every 2 days up to 8 weeks after salting. Additionally, for different post-salting times, internal salt and moisture content and hardness were measured at different locations from the ham surface. The experimental results reflected that the ultrasonic velocity increased as the ham weight decreased (26.1 m/s per kg), showing a satisfactory correlation between both variables (r = 0.95). The ultrasonic velocity was also correlated with the salt and moisture content. However, ham hardness remained fairly constant during post-salting, which confirmed that characteristic textural changes mainly occur during the salting and drying-maturation stages. Thus, the ultrasonic velocity could be a reliable parameter with which to monitor not only overall modifications in ham weight, but also internal changes of moisture and salt content during post-salting in a non-destructive way.

[EN] Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6min), at 100bar and 31.5?, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for degrees Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice., The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y Tecnologia (CONACyT) for the scholarship awarded to PhD Student Paniagua-Martinez, I.

O Brasil é um dos maiores produtores de soja e, consequentemente, gera uma grande quantidade de resíduos provenientes dessa cultura, os quais poderiam ser aproveitados na confecção de aglomerados. Este trabalho objetivou analisar as características físico-mecânicas de painéis aglomerados, produzidos com partículas de resíduos de soja e eucalipto, tratadas em água fria e hidróxido de sódio. Adotou-se uma proporção de 50:50 de partículas de eucalipto e casquilho de soja. A densidade nominal dos painéis foi 0,60 g/cm³. Foi utilizado adesivo uréia-formaldeído com teor de sólidos de 12 %. Foram adotados três tratamentos: partículas tratadas com água fria e partículas tratadas com NaOH (com concentração de 1%, além de um tratamento com partículas controle. Os componentes químicos dos materiais lignocelulósicos foram quantificados para as três situações. Os parâmetros do ciclo de prensagem foram: 4 MPa (pressão), 150 °C (temperatura), durante 8 min. Foram observadas reduções nos teores de extrativos totais, após os tratamentos. Em relação às propriedades físicas, os tratamentos aplicados nas partículas não demonstraram eficiência, pois não trouxeram melhorias para a estabilidade dimensional dos painéis e nenhum dos tratamentos atingiram ao valor mínimo especificado pela norma utilizada. Para as propriedades mecânicas, os painéis produzidos com partículas tratadas com água atenderam as exigências para o MOE. Para as propriedades de tração perpendicular e dureza Janka, todos os painéis alcançaram os valores especificados pela NBR 14810 (2013). As outras propriedades testadas (MOR, APS e APT) não atenderam a norma. Os tratamentos aplicados nas partículas de soja e eucalipto não demonstraram eficiência para as propriedades físicas, porém algumas propriedades mecânicas atenderam aos requisitos mínimos da NBR 14810 (2013) para painéis não estruturais para uso interno em ambiente seco (Tipo P2).

The effect of ultrasound (HPU) on the supercritical carbon dioxide (SC-CO2) inactivation of vegetative bacteria (Escherichia coli, Brevundimonas diminuta) and a fungal spore (Aspergillus niger) at different pressures (100 and 350 bar) and temperatures (35, 50 and 60 °C) was assessed. The effect of SC-CO2 + HPU on the microbial cell ultrastructure was also evaluated by microscopy techniques (FESEM and TEM). HPU enhanced the SC-CO2 inactivation treatments, showing an average increase of 4.8, 3.4 and 1.3 log-cycles of reduction for E. coli, B. diminuta and A. niger, respectively. In general, the higher the pressure and temperature, the higher the inactivation. A. niger spores were found to be more resistant than vegetative bacteria. Microscopy analysis revealed significant morphological changes, including damaged cell walls, and major alteration and loss of cytoplasmic content. Therefore, the SC-CO2 + HPU technology appears to be effective for microbial inactivation purposes despite the complexity of the cell wall.

Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5–10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p

This work aims to develop a high-pressure pasteurization process for pomegranate juice by supercritical CO2 (SC-CO2). The process was optimized in a mutibatch-system through Design of Experiment (DoE) and Response Surface Methodology. The optimized SC- CO2 process (12.7 MPa, 45 °C, 40 min) was compared with conventional thermal pasteurization (90 °C, 1 min) and High Hydrostatic Pressure process (600 MPa, 3 min) for the microbiological inactivation and the change in quality parameters of total phenols content (TPC), antioxidant activity (AAt) and colour, up to 28 days of storage at 4 °C. SC-CO2 treated juice was microbiological stable during the entire shelf life as well as colour and TPC. The antioxidant activity showed a significant (p

A complex system is usually defined as an environment that the current processes and activities do not allow a simple approach to the overall management tasks. Despite the distinct types of complexity present on a supply chain (SC), the management level needs a more comprehensive understating of how does it impact the SC performance, identifying the supply chain complexity (SCC) degree and applying the appropriate approach to support the decision-making and business risk assessment. Based on an exploratory research methodology, a theoretical framework proposal was developed and applied in a test case to validate potential use in the SC management network based on a literature review of the most recent works on SCC models. The preliminary findings were promising, and it is encouraging further investigation and model improvements.

In an OEM milk-run pickup operation over a road network, the manufacturing of components by suppliers is subject to varying tardiness levels on order release dates. Such faults are traditionally diagnosed and treated with a “fail and fix” strategy (FAF), when a failure is recognized as a sudden disruption problem. In practice, quite often a degradation phase occurs in the manufacturing process before a disruption happens. But, within the Industry 4.0 paradigm, it is necessary to prevent faults that may occur at some time in the future, changing the traditional FAF response to a robust predicting and preventing strategy. In such a context, faults must be forecasted in a dynamic way, over a Big Data basis, and the resulting forecasts must be released at once to the logistics agent to allow him to review his milk-run collecting program in due time, thus leading to a better integrated performance. An approximate method to forecast tardiness levels in supplier’s production, intended to help the related logistic operators to reschedule their services in due time, is proposed and illustrated with a case study.

Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural and microstructural changes of dry-cured pork ham, with different pastiness levels, subjected to conventional and ultrasonically-assisted corrective mild thermal treatments. Pastiness was assessed by an expert sensory panel and hams were classified into three categories: high (HP), medium (MP) and no (NP) pastiness. Ham samples (n = 108) were heated (40 and 50 °C) with power ultrasound (PuS) and without (CV) PuS application. After heating, all of the textural parameters assessed were improved. Hardness increased by 102% and adhesiveness decreased by 55% and the ham became less viscoelastic. The largest modifications were found in the samples heated at 50 °C and no differences were found between CV and PuS treatments. The microstructure of pasty samples revealed that the treatment produced a shrinkage of the myofibrils, which could explain the increase in hardness and the improvement in texture of defective ham. info:eu-repo/semantics/acceptedVersion

A combined supercritical carbon dioxide and high power ultrasound treatment (SC-CO2 + HPU) to inactivate spores while minimizing the physicochemical changes in emulsions was investigated. The inactivation kinetics were obtained for Bacillus subtilis, Bacillus pumilus and Geobacillus stearothermophilus spores and the effect of the treatment conditions on the quality of the emulsions was explored using response surface methodology. The treatment for 20 min at 95 °C and 350 bar was effective at inactivating B. subtilis and B. pumilus. Treated emulsions showed, in general, minimal changes in density and good stability, although the pH decreased and the droplet size increased. The treatment at 600 bar, 95 °C and 12.5 min permitted satisfactory B. subtilis and B. pumilus inactivation with minimal physicochemical changes in the emulsions. Therefore, the use of SC-CO2 + HPU could be a viable alternative for the preservation of emulsions using temperatures lower than those of thermal treatments.

[EN] Laboratory continuous regime equipment was designed and built for supercritical CO2 microbial inactivation assisted by high power ultrasound (SC-CO2-HPU). Apple juice, previously inoculated with 1-10x107 CFU/ml of Saccharomyces cerevisiae, was treated in the equipment at different juice residence times (3.06-9.2 min), temperatures (31-41 °C) and pressures (100-300 bars). Inactivation ratios were fitted to a hybrid (boolean-real) model in order to study the effect of the process variables. The maximum inactivation achieved by the system was 7.8 log-cycles. The hybrid model demonstrated that HPU has a significant effect on inactivation after shorter residence times. A multi-objective optimization performed with the hybrid model showed that 6.8 log cycles of inactivation could be obtained after a minimum residence time (3.1 min) with HPU application, whereas under the same conditions but without HPU, the inactivation would be 4.3 log-cycles. Therefore, the ultrasound assisted continuous system has shown a great potential for microbial inactivation using SC-CO2 under mild process conditions., This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y Tecnologia (CONACyT/N. 218273) for the scholarship awarded to PhD Student Paniagua-Martinez, I. The authors especially wish to thank Eng. Ramon Pena for his technical assistance in the development of the equipment.

[EN] Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high proteolysis index (PI > 36) were sliced, vacuum packed and subjected to conventional (CV) and ultrasound-assisted (US) thermal treatments. Comparative proteome profiling between sample groups was assessed by two-dimensional electrophoresis (2-DE) coupled to tandem mass spectrometry. It was found that protein fragmentation increased markedly after US thermal treatment. Specifically, fragments of the major myofibrillar protein, actin, were abundantly over-represented following US heating. In addition, five unfragmented sarcoplasmic proteins (i.e. fatty acid-binding protein, peroxiredoxin-6, superoxide dismutase, carbonyl reductase and aminoacylase) showed increased abundance in the US sample group. These results suggest candidate biomarkers to monitor proteolysis intensity and proteolysis-independent effects linked to cured ham quality by ultrasound application. Significance: The present proteome profiling study of treated dry-cured ham demonstrates the impact of ultrasound action on proteins. Moreover, negative organoleptic effects can be appearing with ultrasound treatment due to proteolysis increase. Therefore, the proteolysis monitoring could help to control these effects. In this regards, our results suggest that actin can be a candidate biomarker to monitor proteolysis intensity., This research was supported by Grant RTA 2013-00030-C03-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).

The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different destructive and non-destructive techniques to characterize pastiness in dry-cured ham. Dry-cured ham processing was modified in order to induce different pastiness intensities over a wide range of moisture and salt contents. Afterwards, pastiness was assessed by sensory analysis and samples classified as non-pasty, medium-pasty and highly-pasty. Finally, chemical, textural, microstructural (LM and TEM) and ultrasonic analyses (velocity and attenuation coefficient) were carried out. Samples with a high degree of pastiness experienced an increase of 16.8% and 16.7% as regards the proteolysis index and relaxation capacity, respectively, and a 67.7% decrease in hardness compared to non-pasty hams. The microstructural analysis revealed that pastiness brought about great structural degradation. Ultrasonic velocity was significantly related to the salt (r = 0.79) and moisture contents (r = 0.69), but no influence of pastiness was found on the velocity. However, the attenuation coefficient increased as the pastiness rose and could be considered as a useful parameter for characterizing this complex textural defect. Therefore, ultrasound could be used not only to carry out a non-destructive characterization of dry-cured ham composition but also to assess pastiness. info:eu-repo/semantics/acceptedVersion

The inactivation kinetics of Brevundimonas diminuta and Aspergillus niger, inoculated in two different media (distilled water and a 20% soybean emulsion) and treated with supercritical CO2 (SC-CO2) and SC-CO2 + high power ultrasound (HPU), were studied. The treatment conditions were 51°C and 100 and 350 bar. Processing times were longer to inactivate A.niger compared to B.diminuta. Using only SC-CO2, the higher the pressure the larger the inactivation. The pressure effect was less significant in the combined treatment (SC-CO2 + HPU). HPU had a strong effect on the inactivation kinetics of B.diminuta but a small effect on A.niger. Fat in the medium had a protecting effect on SC-CO2 and SC-CO2 + HPU B.diminuta inactivation. The non-thermal SC-CO2 + HPU technique represents an interesting alternative to conventional pasteurization of emulsions, by using lower temperatures and requiring shorter times than SC-CO2 processing.

An airborne ultrasonic technique was tested for the determination of textural properties rapidly and contactless on pork burger patties under different compositions both at 5 °C and 20 °C. A high correlation between resonance frequency and firmness at 5 °C was observed (R=0.95), concluding that this technique shows a high potential for its use on meat industry.

[EN] The aim of this work was to evaluate the effect of ultrasound on supercritical fluid extraction for the recovery of antioxidants and saponins from agave bagasse as a green extraction technique. When a mass load of 0.086 g/cm(3) was used, ultrasound effect was not observed, due to sample swelling and compaction within the cell. For 0.043 g/cm(3), the intensification effect of ultrasound was significant (p < 0.05) and its magnitude depended on the transducer geometry. For a multiplate transducer geometry, antioxidant capacity increased from 12.18 +/- 1.01 to 20.91 +/- 1.66 mu mol TE/g; and saponins from 19.05 +/- 1.67 to 61.59 +/- 1.99 mu g/g, when ultrasound was applied. Although the amount of bioactives extracted is low, the use of a multiplate transducer design was able to intensify the supercritical fluid extraction of phytochemicals from agave bagasse. Consequently, this type of transducer can become an alternative for the application of ultrasound on the supercritical fluid extraction of other suitable agro-industrial by-products, The authors are grateful for the financial support from CONACYT CVU 270166, Mexico; NutriOmics Chair from Tecnologico de Monterrey, Mexico; and Nutrigenomics Research Chair from Fundacion FEMSA, Mexico. We thank the technical support from the ASPA group technicians and Albino Vargas from AGMEL S.A de C.V for donating agave bagasse for this project

Made available in DSpace on 2020-12-10T17:00:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-01-01 Wood accounts for more than 40% of the production cost of clad of aglomerates panels and to meet industry demand and reduces the production costs of panels, the use of agro-industrial waste is an alternative. In this sense, the objective of this work was to evaluate the effect of the substitution of wood by soybean hull on the physical and mechanical properties of the panels. The panels were produced with a nominal density of 0.60 g cm(-3). It replaced the percentages of 0, 25, 50, 75 and 100% of soybean hulls in relation to the eucalyptus particles. The particles were glued with 12% of the urea-formaldehyde. The pressing cycle comprised a pressure of 4.0 MPa and a temperature of 180 degrees C for 15 minutes. The results showed that the conventional agglomerated panels produced with soybean residue showed an increase in their physical properties and a reduction of the mechanics as the replacement of the wood by residue was increased. It is concluded that, from the technical point of view, the physical and mechanical properties are met with a maximum substitution of the wood per soybean residue in the proportion of 28.9%. Univ Fed Goias, Campus Samambaia, Goiania, Go, Brazil Univ Fed Lavras, Lavras, MG, Brazil Univ Estadual Paulista, Botucatu, SP, Brazil Univ Estadual Paulista, Botucatu, SP, Brazil

[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI > 36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P, This research was supported by Grant RTA 2013-00030-CO3-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).

[EN] Bearing in mind the highly variable salt content in dry-cured meat products with anatomical integrity, such as pork loin or ham, non-destructive salt content characterization and the online monitoring of dry salting are highly relevant for industrial purposes. This study explores the ability of low-intensity ultrasound to monitor the dry salting of pork Biceps femoris (BF) and Longissimus dorsi (LD) online, as well as to estimate the salt content, both in these muscles and in hams. For this purpose, meat samples were dry salted for up to 16 d at 2 C. During the salting of the muscles, the ultrasonic velocity was continuously measured at time intervals of 5 min, while in the hams it was measured before and after salting. The ultrasonic velocity increased progressively during the salting due to salt gain and water loss, reaching a velocity variation (DV) of 46.8 m/s after 16 d of dry salting for hams and 59.5 and 30.6 m/s after 48 h of dry salting for LD and BF, respectively. Accurate correlations between salt gain and DV were obtained (R2 ¿ 0.903 in LD-BF muscles and R2 ¿ 0.758 in hams), which allowed the assessment of the salt content with an average estimation error of 0.4% w.b. for both muscles and hams. Further research should investigate the use of the time of flight obtained through the pulse-echo mode, instead of the ultrasonic velocity, in order to improve the industrial applicabili, This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) and European Regional Development Fund (ERDF 2014-2020) (contract n. RTA2013-00030-C03-02), by the PROMETEOII\2014\005 and by the Universitat Politecnica de Valencia (UPV) through the FPI grant awarded to Marta de Prados (SP-1.2011-S1-2757).