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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.

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

[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.

[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.

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.

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.

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

[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).