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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)

[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).

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

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

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.

[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).

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

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.

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 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).

[EN] The present work was carried out to model the effect of E-beam treatment on the safety,shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and tooptimize the radiation treatment. The inactivation of Salmonella spp. by means of differ-ent irradiation doses was modeled using a first order kinetics. The shelf-life was studiedby periodically counting the bacterial number in samples. For the modeling of experimen-tal data, only the exponential phase of growth was taken into account. The effect of theirradiation dose on the sensory attributes (appearance, odor and flavor) and instrumen-tal color (L*, a* and b* parameters) was modeled using the Gompertz function and theActivation Inactivation or linear models. The optimization of the irradiation dose was car-ried out by maximizing the sensory scores of samples and minimizing the instrumentalcolor changes. The safety and the shelf-life of samples were ensured by introducing con-straints into the optimization problem. In the case of hamburgers, the optimum calculateddose was 2.04 kGy, which guarantees the safety of the product and provides the best combi-nation of sensory and instrumental attributes. As regards the steaks, the optimum assesseddose was 1.11 kGy, significantly lower than for hamburgers, The authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) and AGL 2010-19158, both funded by the Spanish Ministry of Economy and Competitiveness.

[EN] Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever the energy of x-rays is, multi energy sensors provides a spectrum of the X-rays energies, which may be differently attenuated. In this study, the feasibility of this technology to detect changes in dry-cured ham slices after inducing proteolysis was evaluated. Effect of salt and water contents on the attenuation was also studied. In addition, the classification of commercial samples according to their proteolysis index was assessed. Results showed a decrease of attenuation for increasing proteolysis induction times (p < 0.01) for all the regions of the spectrum (energy bands), but not with the same intensity, at any of the analysed acquisition conditions. Salt and water contents produced a significant (p < 0.01) effect on the attenuation. Influence of salt content was higher than that of water content, and both affected the prediction of the proteolysis index. Classification score of commercial samples exhibited a limited discrimination capacity, showing the need for more sophisticated data analysis. (C) 2018 Elsevier Ltd. All rights reserved., This work was partially supported by INIA (contract n. RTA201300030-0O3-01), Ministerio de Economia y Competitividad (PEJ2014-A34573) and CERCA programme from Generalitat de Catalunya.

[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry-cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified according to their PI: low PI ( < 32%), medium PI (32-36%) and high PI ( > 36%). Instrumental adhesiveness was affected by PI, showing the lowest values in the batch with low PI. Significant differences (P < 0.05) among groups were found in six amino acids: serine, taurine, cysteine, methionine, isoleucine and leucine. The content of leucine, serine, methionine, and isoleucine significantly (P < 0.05) increased as the proteolysis index rose. However, taurine and cysteine content showed an opposite behaviour, reaching the highest values in the dry-cured hams with low PI. Significant differences (P < 0.001) in the total content of volatile compounds among ham groups were observed, with the highest concentration in the batch with low PI, and decreasing the concentration as the PI increased. Regarding the different chemical families of volatiles, the hydrocarbons (the main family), alcohols, aldehydes, ketones and acids were more abundant in the hams showing the lowest PI. Esters did not show significant differences among the three batches of hams studied. The present study demonstrated that, apart from the effect on the adhesiveness, an excessive proteolysis seems to be associated with negative effects on the taste and aroma of the dry-cured ham., 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. Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).

[EN] The effect of high power ultrasound (US) application and pressure on the supercritical fluid extraction (SFE) kinetics of cocoa butter and on characteristics of the extracted cocoa butter (fatty acids composition, transition temperatures, polyphenol content and antioxidant activity) has been evaluated. Extraction experiments were carried out at 40 degrees C and at two pressure levels of 400 bar and 550 bar, without and with US application of 50 +/- 5 W, the extraction yield being significantly improved as the pressure increased and the ultrasound was applied. A Weibull model allowed the accurate simulation of the extraction curves, considering a constant shape factor alpha which was affected only by the US application, whilst the rate constant beta was affected by both pressure and US application. In general, for all cocoa butter samples, the transition temperatures observed corresponded to the polymorph alpha, T-c = 9.9 +/- 0.3 degrees C and T-m = 20.2 +/- 0.4 degrees C. With regard to the fatty acid composition, the stearic (37.8 +/- 0.8%), oleic (33.7 +/- 0.2%), and palmitic (26.0 +/- 0.6%) were the major acids, and none were found to be influenced by either pressure or ultrasound application. Similarly, the total polyphenol content and antioxidant activity were not affected by extraction conditions. The microstructure of cocoa beans after processing was affected by pressure and also by ultrasound application which promoted a breaking of the cell arrangement, facilitating the butter extraction. (C) 2014 Elsevier B.V. All rights reserved., The authors would like to acknowledge the Spanish Government (MICINN), and European Regional Development Fund (FEDER), the European Social Fund (FSE) and the Govern de les Illes Balears for their financial support (DPI2009-14549-C04-02, DPI2012-37466-C03-02, AGL 2012-34627, Project 57/2011).

[EN] The inactivation kinetics of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) cells in apple juice subjected to supercritical carbon dioxide (SC-CO2) assisted by high power ultrasound (HPU) at different pressures (100 350 bar, 36 °C) and temperatures (31 41 °C, 225 bar) were studied. On average, shorter process times were required to achieve the total inactivation of S. cerevisiae (2 6 min) in apple juice than E. coli (7 min). The inactivation kinetics of E. coli and S. cerevisiae were satisfactorily described by the Peleg Type A and theWeibull model, respectively, considering temperature and pressure as model parameters. Transmission electron microscopy (TEM) and light microscopy (LM) techniques were used to study the cellular changes of SC-CO2 (350 bar, 36 °C, 5 min) and SC-CO2+HPU (350 bar, 36 °C, 5 min, 40W)treated cells. TEMand LMimages revealed that 5 min of SC-CO2 treatment generated minor morphological modifications, although no inactivation of the cells was obtained. However, 5 min of SC-CO2+HPU treatment totally inactivated the population of both microorganisms. SC-CO2 + HPU produced the degradation of the internal cell content and the disruption of the cell wall and plasmalemma, which prevented the possible regrowth of the cells during refrigerated storage., The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010, Spanish Ministry of Science and Innovation) and from project PROMETEO/2010/062; Generalitat Valenciana. We thank Dr. Emilia Matallana and Dr. Paula Alepuz for the generous gift of S. cerevisiae T73 and E. coli DH1 strains, respectively.

The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain (Project RTA 2010-00029-C04-02).

Made available in DSpace on 2019-10-04T12:13:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-07-05 National Council for Scientific and Technological Development Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Among the most frequently used experimental design techniques is the response surface methodology (RSM), which uses an approximation of the real objective function, in the form of an empirical quadratic function. RSM allows the identification of the relations between independent variables (or factors) and a (dependent) response variable. The main contribution of this article is to propose a new procedure that considers the insertion of uncertainties in the coefficients of this empirical function, which is what generally occurs, in practical experimental problems. The new procedure was applied to a real case related to a stamping process in an automotive company, and the results were compared to those obtained by applying classic RSM. The advantages offered by this innovative procedure are presented and discussed, including the statistical validation of the results. The proposed procedure reduces, and sometimes eliminates, the need for additional confirmatory experiments in the laboratory, and allows getting a better adjustment of the factor values and the optimized response variable value compared to the results calculated by classic RSM. It was possible to determine that the proposed procedure outperforms the use of (deterministic) optimization, using the generalized reduced gradient (GRG) algorithm, which is traditionally employed in RSM applications. (C) 2019 Published by Elsevier Ltd. Sao Paulo State Univ, Dept Prod, Sao Paulo, Brazil Sao Paulo State Univ, Dept Prod, Sao Paulo, Brazil National Council for Scientific and Technological Development: CNPq - 302730/2018-4 National Council for Scientific and Technological Development: CNPq - 303350/2018-0 FAPESP: FAPESP - 2018/06858-0 FAPESP: FAPESP- 2018/14433-0

[EN] In this work, the feasibility of using non-contact ultrasonic techniques (air-coupled and scanning acoustic microscopy, SAM) for characterizing different dry-cured meat products was assessed. Air-coupled ultrasonic measurements were performed on vacuum packaged sliced dry-cured ham, and compared with contact measurements. The average ultrasonic velocity in dry-cured ham was 1846 +/- 49 m/s and 1842 +/- 42 m/s for air-coupled and contact measurements, respectively. The deviation (1% relative error) between both techniques was related to the influence of the heterogeneous structure and composition of dry-cured ham and the transducer focusing. The SAM was used to characterize dry-cured ham and chorizo samples. B-scan images for dry-cured ham and chorizo showed two dominant reflections from the sample, linked to reflections in the lean and fatty tissues. The results indicate that contact ultrasonic measurements could be replaced by the air-coupled technique, reducing the measuring time and the material handling. On the other hand, SAM technique allows the microscopic characterization of dry-cured meat products. (C) 2013 Elsevier Ltd. All rights reserved., The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain through the Projects RTA 2010-00029-C04-02 and DPI2011-22438.

[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ("montanera" and concentrate). Significant differences (p, The authors acknowledge financial support from the "Ministerio de Educacion y Ciencia" in Spain (Projects RTA 2010-00029-004-02: CONSOLIDER - Ingenio 2010: CARNISENUSA (CSD2007-00016)) and the valuable advice of Professor Jesus Ventanas.

O presente artigo tem como objetivo mostrar os resultados do projeto didático intitulado “Percorrendo O Rio Negro: Interdisciplinaridade entre Literatura, História e Geografia na Obra de Vera do Val”, proveniente das ministrações de aula da disciplina de estágio supervisionado II, com o foco no ensino de literatura, e aplicado na Escola Estadual de Tempo Integral Senador Petrônio Portella em uma turma de segundo ano do ensino médio. Para tanto, foram utilizados, como viés teórico, os estudos voltados para cada área do conhecimento acima citadas, tais como, Seráfico e Seráfico (2005) e Candido (2011) e logicamente a riqueza na obra de Vera do Val.

In order to find the relationships among variables affecting the resistance of salmonella to the thermosonication treatment, the combined effect of simultaneously applied ultrasonic waves and heat treatment on the survival of a strain of Salmonella enterica serovar Enteritidis was studied in several volumes (100, 200, 500, 750 and 1200 mL) of distilled water. The higher the liquid volume, the greater the decimal reduction times ( D R ). The joint confidence regions for D R and z were calculated showing significant ( p R 2 = 0.95). This model allows the effect of sonication to be predicted under different process conditions and, therefore, is useful for the scale-up of the system.

The density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv. Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kg kg−1 (w.b.) and temperatures of between 20 and 80 °C. The experimental data were satisfactorily fitted (explained variation values >99.1%) as functions of the moisture content and temperature by using multivariate linear models. In the range of conditions considered, the moisture content exhibits a greater influence on the studied properties than temperature.

Grape stalk constitutes a by-product of wineries with low economic value. The extraction of compounds with antioxidant capacity may be considered as an alternative to increasing its value. Prior to extraction there must be a drying process, which may affect not only the product structure but also the antioxidant activity of extracts. The aim of this work was to address the influence of grape stalk drying conditions on the subsequent extraction of antioxidant compounds. Prior to the extraction experiments, grape stalk was dried under different conditions: freeze dried and hot air dried at different temperatures (40, 70 and 100 °C). The extraction experiments were carried out at 60 °C using ethanol-water (80 % v/v) as solvent. Extracts were taken after 5, 10, 15, 30, 60, 120, 180, 240 and 1380 min. Antioxidant concentration in the solvent was evaluated by measuring the total antioxidant activity using the FRAP method. Extraction kinetic was modelled from the evolution of antioxidant concentration in the solvent using a diffusion model. Extracts obtained from freeze dried samples presented the highest antioxidant concentration, almost double that from hot air dried samples. Among these, the highest antioxidant concentration was found for samples dried at 100 and 40 °C. The freeze dried samples also showed the highest kinetic parameters: effective antioxidant diffusivity and mass transfer coefficient.

Orientador: Orlando Fontes Lima Júnior Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Civil, Arquitetura e Urbanismo Resumo: Cadeias de suprimentos globais requerem uma coordenação precisa dos fluxos de insumos, produtos acabados, informações e recursos financeiros. A natureza dinâmica das relações entre os diversos elos da cadeia de suprimentos evidencia a necessidade de uma abordagem apropriada para a gestão de riscos para todos os processos inerentes ao planejamento das operações em âmbito global, em particular, para as operações de transportes. A gestão de riscos no planejamento de sistemas de transportes em operações globais envolve ampla complexidade, pois contempla desde a definição da estratégia de operação de transportes até o desdobramento das ações nos níveis tático e operacional para a cadeia em um ambiente caracterizado por incertezas no processo de tomada de decisão. Este trabalho apresenta uma abordagem de pesquisa exploratória, através da proposição de um modelo conceitual para análise, avaliação, classificação e definição de estratégias de mitigação e contingência de riscos em operações de transportes, a partir da análise dos relacionamentos entre os elos da cadeia e do senso de julgamento de um grupo de especialistas, suportado pelo método paraconsistente de decisão (MPD) para o tratamento das incertezas. O modelo proposto foi aplicado em uma situação prática de planejamento de operações de transportes de uma empresa multinacional do segmento de agronegócio, nos fluxos entre Brasil e Alemanha para os modais de transporte aéreo e marítimo Abstract: Global supply chains require precise coordination of raw material input flows, finished goods, information and financial resources. The dynamic nature of relations between the various links in the supply chain highlights the need for an appropriate approach to risk management, for all processes on global supply chain, especially on transportation planning. Risk management on global transportation planning processes encompasses an extensive complexity, from the definition of the transport operation strategy until a proper way to cascade actions on tactical and operational levels on a uncertain environment. This study presents an exploratory research approach, based on a procedure for the selection of appropriate strategies for the development of risk mitigation and contingency plans in the transportation planning process in global supply chains. This procedure includes the analysis of relationships between the supply chain links, through expert group evaluation supported by paraconsistent decision method (PDM) to deal with uncertainties. The procedure was applied on a real case of global transportation planning on the transport flows between Brazil and Germany on agribusiness segment, considering air and sea freights Doutorado Transportes Doutor em Engenharia Civil CAPES BEX0450111

The use of two different non-destructive impact techniques for cheese texture assessment was evaluated. The textural properties measured using a texture analyzer increased linearly throughout curing time showing a characteristic pattern that was also found for the impact parameters. A good relationship was found between the textural parameters and the impact force–deformation and acoustic impulse–response ones. The best correlation coefficient corresponded to the relationship between the maximum impact force (MIF) and the maximum force (MF) for the spherical probes used in the textural analysis (avg. R = 0.965). The energy content of the 70–400 Hz frequency spectrum also allowed for an accurate prediction of the textural parameters like MF ( R = 0.844). Multiple regression significantly improved the assessment of all the textural parameters using the non-destructive impact measurements. Consequently, non-destructive impact tests could be used to predict Manchego cheese texture. These systems are inexpensive, very fast and could be installed on-line.

Power ultrasound application could constitute a way to enhance food drying in order to improve not only mass transfer but also product quality, since it does not significantly heat the material. The main aim of this work was to assess the influence of power ultrasound on the mass transfer process during drying of different products, carrot, persimmon and lemon peel. Convective drying kinetics were carried out with ultrasound (US experiments 21.8 kHz, 75 W), or without ultrasound application (AIR experiments) at air velocities ranging between 0.5–12 m s −1 . Different geometries were used for each of the products: cubes in carrots (2 L = 8.5 mm), cylinders in persimmon (2 L = 30 mm and 2 R = 13 mm) and slabs in lemon peel (L = 10 mm). Drying kinetics were modelled by considering different diffusion models according to the geometry. The results show that air velocity and raw material characteristics play a role in convective drying kinetics assisted by power ultrasound. Power ultrasound increased effective moisture diffusivity at low air velocities for all the products. However, in the case of lemon peel, ultrasound also improved the drying rate at high air velocities. This behaviour may be explained by the disruption of the acoustic field at high air flow rates and the different level of intensity required due to the structure of the products. Therefore, the raw material constitutes an important variable to establish the influence of power ultrasound on convective drying.

Pork loin (longissimus dorsi) samples of two different geometries, cylinders and slabs, were immersed in saturated NaCl brine for 45min under different conditions: without brine agitation (STAT), with brine agitation (AG) and with ultrasound application (US) at eight levels of ultrasonic intensity. Moisture content change and NaCl gain were considered in order to evaluate the difference in the brining treatments. No significant differences were found in moisture and NaCl content of samples treated under STAT conditions and AG conditions, while the influence of ultrasound on the mass transfer process during meat brining depended on the intensity applied. There was an ultrasonic intensity threshold above which the influence of ultrasound appeared. At the highest level of intensity studied, the water content of samples was significantly higher than the initial water content of meat. As regards NaCl transfer, once above the intensity threshold, the increase in the NaCl content was proportional to the applied ultrasonic intensity. Not statistically significant differences were found for sample geometry.

The aim of the present study was to evaluate the chewing behaviour stability over time and the influence of personality characteristics on chewing behaviour in order to assess the use of EMG for food assessment. From a set of eighty three subjects, thirty-two subjects were classified as personality type A or B (Jenkins Activity Survey questionnaire) and then recruited for the experimentation. Two types of assays were performed: Assay I: chewing gum for 10 chews and Assay II: chewing gum for 50 s. Only in two cases (6.3%) did the subject change his/her chewing behaviour; in the other cases, subjects’ chewing behaviour was stable over time (two months test). In both assays significant differences between the personality groups were found in terms of the EMG parameters. Discriminant and K -means cluster analysis confirmed the role of personality traits on the chewing behaviour of the subjects. Thus, personality traits should be considered for panel selection and/or data analysis.

The influence of the ultrasonic intensity in water and dry matter transport on a system constituted by apple and sucrose solution was studied in this work. Apple slices were immersed in a 30 °Brix sucrose solution at 30 °C. Three types of treatments were carried out: static (ST), with agitation (AG) and with ultrasound application (US) at five different levels of intensity, characterized using a calorimetric method. After 45 min treatment, the water losses and the increase of dry matter were significantly higher in US samples than ST samples when the ultrasonic intensity was above 10.8 W/cm 2 . At 11.5 W/cm 2 , the increase of dry matter was significantly higher than in samples from AG experiments. Diffusivity of water and dry matter was identified using a model based on Fick’s law. Ultrasonic treatments (11.5 W/cm 2 ) supposed an increase of 117% for water diffusivity and 137% for dry matter diffusivity compared with ST experiments.