Academic literature on the topic 'Physico- chemical and microbiological analysis'
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Journal articles on the topic "Physico- chemical and microbiological analysis"
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Tatu, Alin Laurentiu, Alina Mihaela Elisei, Oana Lificiu, Camelia Diaconu, Magdalena Miulescu, and Olimpia Dumitriu Buzia. "Formulation, Preparation , Physico-Chemical, Microbiological Analysis and Clinical Uses of Capsaicin Microemulsions." Revista de Chimie 70, no. 4 (May 15, 2019): 1278–82. http://dx.doi.org/10.37358/rc.19.4.7109.
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The present paper aims at creating a pharmaceutical formulation, i.e. microemulsion with capsaicin as the active principle; the purpose was to solubilize capsaicin and draw up pseudoternary phase diagrams establishing the microemulsion domains. We created a pharmaceutical form: capsaicin ointment, aiming at releasing capsaicin in the microemulsion and ointment bases. Comparative microbiological determinations were performed between microemulsion and ointment. The novelty of the study is formulating microemulsions as a means of solving solubility issues and increasing the bioavailability of medicinal substances.
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Błaszczyk, Katarzyna, and Teresa Krzyśko-Łupicka. "Microbiological and physico-chemical composition of sewage sludge derived from the food industry / Skład mikrobiologiczny i fizykochemiczny osadów ściekowych pochodzących z przemysłu spożywczego." Chemistry-Didactics-Ecology-Metrology 18, no. 1-2 (December 1, 2013): 89–95. http://dx.doi.org/10.2478/cdem-2013-0021.
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Abstract The aim of the study was to analyze the microbiological and physico-chemical composition of sewage sludge from the food industry. The research material was dewatered sewage sludge with and without lime, derived from the water and drink production plant in the Opole region, obtained for testing in March 2013. Physico-chemical analysis included the determination of: pH, temperature of sludge, sedimentation properties, the dry weight, mineral substances, biogenic elements and heavy metals. Microbiological evaluation included quantitative and qualitative determination of mesophilic, psychrophilic and potentially pathogenic microorganisms. Sewage sludge with and without lime characterized similar physico-chemical parameters. However, the addition of lime to the sludge led to a change in ratios of different groups of microorganisms. In the sludge with lime, we observed reduction in the number of mesophilic bacteria and yeast, and total inhibition of psychrophilic bacteria and fungi. Knowledge of the physico-chemical parameters and microbiological composition of the sewage sludge is needed to determine the directions of their development
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De, Debasmita, and Dr BinataNayak. "Evaluation of Storage Capacity of Iron Fortified Yogurt by Physico-chemical, Chemical and Microbiological Analysis." International Journal of Environment, Agriculture and Biotechnology 2, no. 1 (2016): 127–30. http://dx.doi.org/10.22161/ijeab/2.1.17.
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Merzougui, Fatima Zahra, Ahmed Makhloufi, and Touhami Merzougui. "Hydro-chemical and microbiological characterization of Lower Cretaceous waters in a semi-arid zone Beni-Ounif syncline, South-West of Algeria." Journal of Water and Land Development 40, no. 1 (March 1, 2019): 67–80. http://dx.doi.org/10.2478/jwld-2019-0007.
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Abstract The article analyses the water quality of the Lower Cretaceous aquifer in the Beni-Ounif syncline. To this end, 42 samples were taken for physico-chemical analysis and 28 for microbiological analysis in March, May and October 2017 from 14 sampling points. The results of physico-chemical analysis were processed by multi-variety statistical analysis methods: principal component analysis (PCA) and hierarchical cluster analysis (HCA) coupled to hydro chemical methods: Piper diagram. The PCA allowed us to explore the connections between physico-chemical parameters and similarities between samples and to identify the most appropriate physico-chemical elements to describe water quality. The HCA allowed us to classify the sampling points according to the similarity between them and thus reduce them for the next follow-up analysis. Waters of the syncline are characterized by medium to low mineralization (320 < EC < 7600 μS∙cm–1 and 200 < RS < 4020 mg∙dm−3) and hardness of between 22 and 123°f. Only 19% of the samples show NO3 concentrations exceeding the Algerian standards. Microbiologically, the study reports the presence of bacteria: coliforms (<8 CFU∙0.1 dm−3), Streptococcus D (<1100 CFUꞏ0.1 dm–3), Clostridium sulphito-reducer of vegetative form (<90 CFUꞏ0.02 dm–3) and sporulate (<4 CFUꞏ0.02 dm–3), total aerobic mesophilic flora at 22°C (<462 CFUꞏ0.001 dm–3) and at 37°C (<403 CFUꞏ0.001 dm–3). It must be noted that no presence of thermo-tolerant coliforms is observed.
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Baião, Cheila Flávia De Praga, and Getulio Teixeira Batista. "Roteiro para avaliação da qualidade da água de uma bacia hidrográfica por alunos do ensino fundamental." Ambiente e Agua - An Interdisciplinary Journal of Applied Science 11, no. 5 (December 10, 2016): 1030. http://dx.doi.org/10.4136/ambi-agua.1893.
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In this work we developed a script for the physico-chemical and microbiological analysis of water from a watershed to be used by students of the 6th and 7th grades of elementary school and evaluated the results of the students in learning to understand the degree of preservation of the study area. The methodological procedures involved field work with students, guidance in understanding the elements present in the water, physical and chemical analysis, comparisons with standards set by CONAMA Resolution No. 357, microbiological analysis and discussion of results. The results showed the presence of ammonia and phosphate exceeding legal standards and the presence of fecal coliforms. Of the 60 students involved, 70% completed the proposed activity in an appropriate manner and associated the results with the occurrence of sewage and garbage. A post-activity questionnaire showed that students became able to recognize the physico-chemical and microbiological elements present in the river, as well as human interventions that can damage water quality. The proposed script was adequate for the students to build concepts and to develop experimental procedures and relevant hypotheses about environmental problems.
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Rosales-Soto, Maria U., Peter M. Gray, John K. Fellman, D. Scott Mattinson, Gülhan Ünlü, Kerry Huber, and Joseph R. Powers. "Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour." LWT - Food Science and Technology 66 (March 2016): 355–60. http://dx.doi.org/10.1016/j.lwt.2015.10.053.
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Kim, Suck Bum, Pock-Soo Kang, and Jong Hak Chung. "Physico-chemical and Microbiological Analysis of Tap Water in the Apartment in Taegu City." Yeungnam University Journal of Medicine 5, no. 1 (1988): 69. http://dx.doi.org/10.12701/yujm.1988.5.1.69.
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Nascimento, H. D., and E. S. Barreto. "Physico-Chemical and Microbiological Evaluation of Water Distributed in Juara - MT, Brazil." Scientific Electronic Archives 8, no. 1 (August 4, 2014): 72–76. http://dx.doi.org/10.36560/812015148.
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The objective of this study was to evaluate the quality of water distributed in the city of Juara-MT as the physico-chemical parameters and total and fecal coliforms. It was selected 20 locations between residences and commercial establishments that best characterized the urban area of the city for the analysis and comparison of the parameters of pH, color, turbidity, fluorine, chlorine residual and total and fecal coliforms. The results were compared with the limits established by the Ministério da Saúde and also with the Conselho Nacional do Meio Ambiente (CONAMA). We have not detected any traces of total coliforms. Color, pH, turbidity and chlorine residual levels were within the legal limits established. The suitable values of fluorine were not achieved in some samples. The results showed that the water used by the residents on the dates of collection was within acceptable limits for human consumption, except for the amount of fluorine in some samples.
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Achio, S., F. Kutsanedzie, and E. Ameko. "Comparative analysis on the effectiveness of various filtration methods on the potability of water." Water Quality Research Journal 51, no. 1 (August 17, 2015): 42–46. http://dx.doi.org/10.2166/wqrjc.2015.014.
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This paper comparatively assessed the effectiveness of potable water filtration methods, commonly used in the hinterlands in some Ghanaian communities. Physico-chemical and microbiological analysis were carried out on pond, dam and river water samples, using spectrophotometric, pour plate count and the most probable number (MPN) methods. For the unfiltered water samples the total dissolved solids (TDS) and colour were the only parameters with values within recommended standards. The other parameters, total suspended solids (TSS), turbidity, total coliforms and bacterial counts levels were above their standard recommended values. All the filtration methods showed reduction in the levels or better accepted values of the physico-chemical and microbiological parameters. The ceramic filters and the household sand filters showed outstanding results, with all analysed parameters being within the acceptable standards levels. These two methods could be promoted for use to treat untreated drinking water. It is envisaged that a combination of a number of these methods would produce even better results, especially when agents such as alum and activated carbon are included. Follow-up research in this regard is therefore recommended.
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Daou, Claude, Mervat El Hoz, Amine Kassouf, and Bernard Legube. "Multivariate Monitoring of Surface Water Quality: Physico-Chemical, Microbiological and 3D Fluorescence Characterization." Water 12, no. 6 (June 11, 2020): 1673. http://dx.doi.org/10.3390/w12061673.
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The primary objective of this study is to explore a water quality database on two Mediterranean rivers (the Kadisha-Abou Ali and El Jaouz rivers—located in north Lebanon), considering their physicochemical, microbiological and fluorescence characteristics. Principal Component Analysis (PCA) was applied to the matrix gathering physicochemical and microbiological data while the Common Components and Specific Weight Analysis (CCSWA) or ComDim was used for fluorescence excitation-emission matrices (EEMs). This approach provided complementary and valuable information regarding water quality in such complex ecosystem. As highlighted by the PCA and ComDim scores, the Kadisha-Abou Ali River is highly influenced by anthropogenic activities because its watershed districts are intensively populated. This influence reveals the implication of organic and bacteriological parameters. To the contrary, the El Jaouz watershed is less inhabited and is characterized by mineral parameters, which determines its water quality. This work highlighted the relationship between fluorescence EEMs and major water quality parameters, enabling the selection of reliable water quality indicators for the studied rivers. The proposed methodology can surely be generalized to the monitoring of surface water quality in other rivers. Each customized water quality fingerprint should constantly be inspected in order to account for any emerging pollution.
Dissertations / Theses on the topic "Physico- chemical and microbiological analysis"
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Carvalho, Catharina Calochi Pires de [UNESP]. "Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/88387.
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A linguiça cuiabana tem grande aceitação no município de São José do Rio Preto-SP e regiões adjacentes. Originalmente é constituída de carne bovina (corte traseiro), leite, cebolinha, pimenta bode, pimenta do reino, alho e sal refinado. Atualmente, encontramos no comércio diversos tipos de linguiça cuiabana, diferenciadas por condimentos, queijos, cortes musculares ou por espécies animais (suína, bovina, frango). No presente trabalho, juntamente com seu levantamento histórico, estudaram-se as características tecnológicas/ sensoriais da linguiça cuiabana. Foi realizado o processamento sob condições assépticas, de 4 formulações da linguiça tipo cuiabana, variando a principal matéria-prima utilizada (carne bovina, frango, suína). No processamento, as matérias-primas (bovina, frango e suína) foram cortadas em cubos que, juntamente com outros ingredientes (alho, queijo, pimenta e cebolinha), foram pesados e homogeneizados. A massa resultante foi deixada em repouso sob refrigeração por 24 horas para melhor desenvolvimento do sabor. Após descanso da massa, foi realizado o embutimento em tripas naturais. A partir destas amostras foram realizadas a caracterização do perfil físico-químico e avaliação sob refrigeração, ao longo de 7 dias de armazenamento por meio de análises microbiológicas (coliformes totais e termotolerantes (fecais), clostrídrios sulfito redutores, Salmonella spp., Staphylococcus coagulase positiva), pH, TBA. Por fim, a avaliação sensorial e estatística das diferentes linguiças tipo cuiabana processadas em laboratório. Os resultados mostraram que as variações ao longo do tempo na formulação das linguiças cuiabanas são fatores positivos, ficando evidente que as transformações são bem mais aceitas que a precursora, o que possivelmente ocorreram em função da demanda do mercado.
The cuiabana sausage has wide acceptance in the municipality of Sao Jose do Rio Preto and surrounding regions. Originally, it consisted of beef (cut back), milk, chives, goat pepper, black pepper, garlic and salt. Currently, various types of cuiabana sausage are found in trade and they are distinguished by spices, cheeses, muscle cut or animal species (bovine, chicken and swine). In this paper, along with a historical survey, we studied the technical/ sensory characteristics of cuiabana sausage. Processing was performed under aseptic conditions for 4 formulations of sausage type cuiabana, varying the main raw material (bovine, chicken and swine). In processing, the raw meat (beef, chicken and pork) was cut into cubes, which together with other ingredients (garlic, cheese, pepper and chives), were weighed and homogenized. The resulting mass was subjected to refrigeration for 24 hours in order to develop better. After the dough we rested, the inlay was inserted in natural casings. These samples were used to characterize both the physical-chemical profile and also the evaluation under refrigeration, for over a 7 days-storage in order to assess microbiological contamination (total coliforms and thermotolerant (fecal), sulphite reducing clostrídrios, Salmonella spp. , Staphylococcus coagulase positive), pH, TBA. Finally, the sensory evaluation and statistics of the different types of cuiabana sausage processed in the laboratory were performed. The results showed that changes over time in the formulation of cuiabana sausages are positive factors, demonstrating, thus, that the changes are much more accepted than the precursor, which possibly occurred as a function of market demand.
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Hervatin, Heloisa Litholdo. "Avaliação microbiologica e fisico-quimica do polen apicola in natura e desidratado sob diferentes temperaturas." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254730.
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Orientador: Lucia Regina DurrantDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O pólen apícola é a aglutinação do pólen presente nas flores coletados pelas abelhas operarias, e depositados na entrada da colméia. O estudo visou avaliar a qualidade microbiológica e físico-química do pólen IN NATURA e do submetido a diferentes processos de secagem, simulando as condições de processamento do produto comercializado. Também avaliou as amostras adquiridas no comercio do estado de São Paulo. Registrou-se a escassez das pesquisas sobre a qualidade microbiológica do pólen apícola. Primeiramente a pesquisa, analisou amostras de pólen apícola obtidas através de coletores instalados nas colméias pertencentes ao apiário experimental do Pólo Regional de Desenvolvimento Tecnológico dos Agronegócios do Vale do Paraíba, localizado em Pindamonhangaba-SP, pertencente à Agência Paulista de Tecnologia dos Agronegócios. A coleta ocorreu nos intervalos de 24horas, 48horas e 72horas, objetivando a presença e/ou quantidade de microrganismos patogênicos no pólen com relação ao tempo de permanência do produto no campo. As amostras foram congeladas por 48horas, e submetidas a dois processos de secagem (circulação de ar em sistema aberto a 40-42°C e sistema de circulação de ar fechado a 30°C). Foram realizadas as análises físico-químicas para os parâmetros de pH, umidade e atividade de água e as microbiológicas com avaliação de Bacillus cereus, Estafilococos coagulase positiva, coliformes a 45°C, Escherichia coli, Salmonella sp, bolores e leveduras, além de microrganismos sulfitos redutores. Amostras de pólen apícola desidratado foram adquiridas no mercado vajerista do Estado de São Paulo, com registro no Serviço de Inspeção Federal (SIF), submetidas aos mesmos parâmetros. Através dos cálculos estatísticos observaram-se possíveis diferenças e/ou correlações existentes entre os parâmetros analisados (microbiológicos, físico-químicos) para os tratamentos propostos (frequência de coleta e processos de desidratação). Verificou-se que as amostras analisadas, as IN NATURA e as desidratadas, mostraram-se isentas dos principais patógenos como Salmonella sp e Estafilococos coagulase positiva, porém, a população de bolores e leveduras foi relativamente elevada. Podendo concluir que os bolores e leveduras são os parâmetros microbiológicos mais significativos para o pólen apícola, seguido por Bacillus cereus e por bactérias coliformes totais, sendo parâmetros que devem ser introduzidos na legislação; além do processo de desidratação normalmente utilizado para pólen, não reduzir a população fúngica. Com base na Legislação atual para padrões microbiológicos em alimentos, considerando o grupo da granola, todas as amostras analisadas, encontram-se dentro dos padrões estabelecidos. Bolores e leveduras não estão incluídos na Legislação do MAPA. A época do ano teve influência na contaminação de Bolores e Leveduras, paralelamente com o tempo de permanência do pólen no campo, sendo indicada a coleta do material a cada 24horas. Assim os processos de secagem devem ser otimizados para permitirem a obtenção de produto livre de contaminantes microbiológicos; juntamente com a higienização do material nas diferentes etapas de produção e processamento do pólen, com foco na busca de materiais que substituam a madeira que é extremamente porosa, de forma a permitir higienização adequada e satisfatória. Outro parâmetro a ser considerado é a embalagem para o produto que merece atenção de especialistas nesta área
Abstract: The bee pollen is the agglutination of pollen present in flowers collected worker bees, and deposited at the entrance of the hive. The study aimed to evaluate the microbiological quality and physico-chemistry of the pollen in nature and subject to different processes of drying, simulating the processing conditions of the product sold. Also evaluated the samples acquired in the trade of the state. We have registered the scarcity of research on the microbiological quality of bee pollen. First the research, analyzed samples of bee pollen obtained from collectors installed in the experimental apiary hives belonging to the Regional Technology Development Center of Agribusiness of the Paraíba Valley, located in Pindamonhangaba-SP, belonging to the Agency of Technology Agribusiness Paulista. Frequency of collection in intervals of 24 hours, 48 hours and 72 hours, to the presence and/or amount of pathogenic microorganisms in pollen with the time of product in the field. The samples were frozen by 48 hours, and subjected to two drying processes (movement of air in the open system 40-42°C and a system of closed circulation of air at 30°C). Performed the analysis for the physical-chemical parameters of pH, humidity and water activity and with the microbiological assessment of Bacillus cereus, Coagulase positive Staphylococci, coliforms at 45°C, Escherichia coli, Salmonella, molds and yeasts, and micro sulphites reducing. Acquired samples of dried bee pollen market of the State of São Paulo, with registration at the Federal Inspection Service (SIF), subject to the same parameters. Through statistical calculations were observed possible differences and/or correlations between the analyzed parameters (microbiological, physico-chemical) for the proposed treatments (frequency of collection and processes of dehydration). It was found that the samples analyzed, the IN NATURE and dehydrated, were free of major pathogens such as Salmonella and Coagulase positive Staphylococci, however, the population of yeasts and molds is relatively high. May conclude that the yeasts and molds are the most significant microbiological parameters for the bee pollen, followed by Bacillus cereus bacteria and total coliforms, and parameters to be introduced into legislation, in addition to the dehydration process typically used for pollen, is not able to eliminate fungal its population, based on current legislation for microbiological standards in food, considering the group of granola, all the samples, are within the standards set. Yeast and molds are not included in the legislation of the MAP. The time of year influences the contamination of molds and yeasts, along with the time of pollen in the field, being given the collection of material every 24 hours. Thus the process of drying must be optimized to allow the achievement of product free of microbiological contaminants, together with the cleaning of equipment in various stages of production and processing of pollen constantly, with a focus in the search for materials to replace the wood that is extremely porous to enable proper cleaning and satisfactory. Another parameter to be considered is the packaging for the product deserves the attention of specialists in this area
Mestrado
Mestre em Ciência de Alimentos
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Souza, Alan Kardec de. "Características microbiológicas, físico-químicas e sensoriais do leite de cabra submetido à pasteurização e ao congelamento comercializados em Alfenas." Universidade Jose do Rosario Vellano, 2012. http://tede2.unifenas.br:8080/jspui/handle/jspui/131.
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Previous issue date: 2012-08-24Goat's milk is a complete food, rich in proteins, fats, vitamins and minerals. Having very small lipid molecules, it is highly digestible when compared to other types of milk. One of the great challenges for the popularization of goat milk is that many potential consumers reject it because of its odor, flavor and high price when compared to pasteurized cow milk. This study aimed at analyzing the quality of the milk commercialized in Alfenas, MG, Brazil and evaluating the effect of pasteurization and freezing on its microbiological, physico-chemical and sensory characteristics. During 270 days, 3 batches of raw, pasteurized, and pasteurized and frozen goat milk were analyzed. Each batch was assessed every 90 days. The data were submitted to ANOVA and the Tukey test. The results showed that the slow pasteurization was effective in improving the microbiological quality of the milk, while no change was found in freezing it for 90 days. The physico-chemical and sensory characteristics of the milk was not changed by pasteurization and 90-day freezing. It was concluded that the goat milk commercialized in Alfenas, MG, Both pasteurized and pasteurized and frozen, have microbiological, physico-chemical and sensory quality within the standards established by law.
O leite de cabra é um alimento completo, rico em proteínas, gorduras, vitaminas e sais minerais, possui moléculas de gordura de tamanho reduzido, apresentando alta digestibilidade comparado aos demais tipos de leites. Um dos maiores desafios para a popularização do leite de cabra é a grande rejeição por parte do público consumidor em potencial, devido ao forte odor, sabor e preço elevado comparado ao leite de vaca pasteurizado. Este trabalho objetivou analisar a qualidade do leite de cabra comercializado na cidade de Alfenas-MG e avaliar o efeito da pasteurização e do congelamento sobre suas características microbiológicas, físico-químicas e sensoriais. Durante 270 dias, foram realizadas análises microbiológicas, físico-químicas e sensoriais de 3 lotes de leite de cabra cru, pasteurizado e pasteurizado e congelado. Cada lote foi analisado a cada 90 dias. Os dados obtidos foram submetidos à análise de variância e teste de Tukey. Verificou-se que a pasteurização lenta foi eficiente para melhorar a qualidade microbiológica do leite e que o congelamento por 90 dias não a alterou. As características físico-químicas e sensoriais não foram alteradas pela pasteurização e nem após o congelamento por 90 dias. Concluiu-se que o leite de cabra, pasteurizado e pasteurizado e congelado, comercializado na cidade de Alfenas-MG possui qualidade microbiológica, físico-química e sensorial dentro dos padrões estabelecidos pela legislação.
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Carvalho, Catharina Calochi Pires de. "Linguiça cuiabana : histórico e aspectos tecnológicos de fabricação /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/88387.
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Resumo: A linguiça cuiabana tem grande aceitação no município de São José do Rio Preto-SP e regiões adjacentes. Originalmente é constituída de carne bovina (corte traseiro), leite, cebolinha, pimenta bode, pimenta do reino, alho e sal refinado. Atualmente, encontramos no comércio diversos tipos de linguiça cuiabana, diferenciadas por condimentos, queijos, cortes musculares ou por espécies animais (suína, bovina, frango). No presente trabalho, juntamente com seu levantamento histórico, estudaram-se as características tecnológicas/ sensoriais da linguiça cuiabana. Foi realizado o processamento sob condições assépticas, de 4 formulações da linguiça tipo cuiabana, variando a principal matéria-prima utilizada (carne bovina, frango, suína). No processamento, as matérias-primas (bovina, frango e suína) foram cortadas em cubos que, juntamente com outros ingredientes (alho, queijo, pimenta e cebolinha), foram pesados e homogeneizados. A massa resultante foi deixada em repouso sob refrigeração por 24 horas para melhor desenvolvimento do sabor. Após descanso da massa, foi realizado o embutimento em tripas naturais. A partir destas amostras foram realizadas a caracterização do perfil físico-químico e avaliação sob refrigeração, ao longo de 7 dias de armazenamento por meio de análises microbiológicas (coliformes totais e termotolerantes (fecais), clostrídrios sulfito redutores, Salmonella spp., Staphylococcus coagulase positiva), pH, TBA. Por fim, a avaliação sensorial e estatística das diferentes linguiças tipo cuiabana processadas em laboratório. Os resultados mostraram que as variações ao longo do tempo na formulação das linguiças cuiabanas são fatores positivos, ficando evidente que as transformações são bem mais aceitas que a precursora, o que possivelmente ocorreram em função da demanda do mercado.Abstract: The cuiabana sausage has wide acceptance in the municipality of Sao Jose do Rio Preto and surrounding regions. Originally, it consisted of beef (cut back), milk, chives, goat pepper, black pepper, garlic and salt. Currently, various types of cuiabana sausage are found in trade and they are distinguished by spices, cheeses, muscle cut or animal species (bovine, chicken and swine). In this paper, along with a historical survey, we studied the technical/ sensory characteristics of cuiabana sausage. Processing was performed under aseptic conditions for 4 formulations of sausage type cuiabana, varying the main raw material (bovine, chicken and swine). In processing, the raw meat (beef, chicken and pork) was cut into cubes, which together with other ingredients (garlic, cheese, pepper and chives), were weighed and homogenized. The resulting mass was subjected to refrigeration for 24 hours in order to develop better. After the dough we rested, the inlay was inserted in natural casings. These samples were used to characterize both the physical-chemical profile and also the evaluation under refrigeration, for over a 7 days-storage in order to assess microbiological contamination (total coliforms and thermotolerant (fecal), sulphite reducing clostrídrios, Salmonella spp. , Staphylococcus coagulase positive), pH, TBA. Finally, the sensory evaluation and statistics of the different types of cuiabana sausage processed in the laboratory were performed. The results showed that changes over time in the formulation of cuiabana sausages are positive factors, demonstrating, thus, that the changes are much more accepted than the precursor, which possibly occurred as a function of market demand.
Orientador: Pedro Fernando Romanelli
Coorientador: José Francisco Lopes Filho
Banca: Elizeu Antonio Rossi
Banca: Fernando Leite Hoffmann
Mestre
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Brandão, William Arthur Philip L. Naidoo Terroso de Mendonça. "Desenvolvimento, caracterização e otimização de bebida fermentada simbiótica de soja com farinha de banana verde." Universidade Estadual do Oeste do Parana, 2015. http://tede.unioeste.br:8080/tede/handle/tede/248.
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Previous issue date: 2015-12-08This work was conducted with the objective of developing and evaluate the physico-chemical, sensory and microbiological quality of fermented beverages by probiotic microorganisms, with water-soluble extract of soybean powder (8, 10, 12%), and 0, 2, 3 and 4 % addition of green banana flour powder, and 12% of sucrose in all formulations, proposing a good development of total lactic acid bacteria , through the investigation of the influence of two variables (different percentages of soy and banana flour) on the total of lactic acid bacteria count , and the physical and chemical aspects, and the sensory acceptance as well. Twelve treatments were developed. Fermented beverages of soybeans were evaluated at pH, lactic acid acidity, moisture, ash, lipids, protein, total carbohydrates, dietary fiber, water activity, fixed mineral residue, enumeration of lactic acid bacteria, total coliform count( 35° C and 45° C), yeast and mould count, sensory acceptance (hedonic scale of nine points). The results were submitted to ANOVA and Tukey test (the significance level 5. The data obtained, showed that the percentage of water-soluble soybean extract influenced in the total count of lactic acid bacteria, mainly in 10 treatments added with this ingredient. The same occurred in the treatments with addition of 1%, 2%, 3% of banana flour powde. Under the microbiological point of view, all samples were able to be consumed, according to the current legislation, during 35 days of storage. The treatment with 10% of soy extract and 3% of banana flour, presented the best results in teh microbiological count of lactic acid bacteria, however when optimized, the behavior were equal among all treatments, changing only the threshold count. Soy has sensory features that limit it´s consumption, as the beany taste and aroma, due to the action of the lipoxigenases enzymes, however, the products developed, in this study, presented a satisfactory acceptability.
Este trabalho foi realizado com o objetivo de desenvolver e avaliar as características físicoquímicas, sensoriais e a qualidade microbiológica de bebidas fermentadas por microorganismos probióticos, elaboradas com 8,10 e 12% de extrato hidrossolúvel de soja em pó, 0, 2, 3 e 4% de farinha de banana verde em pó, e 12% de sacarose em todas as formulações, propondo uma formulação com melhor desenvolvimento de bactérias láticas totais, dada a influência das duas variáveis (diferentes percentuais de soja e farinha de banana) sobre a contagem de bactérias láticas totais, em seus aspectos físico-químicos e sobre a sua aceitação sensorial. Foram desenvolvidos 12 tratamentos. As bebidas fermentadas de soja foram avaliadas quanto ao pH, acidez em ácido lático, umidade, cinzas, lipídios, proteína, carboidratos totais, fibra alimentar, atividade de água, resíduo mineral fixo, enumeração de bactérias láticas totais, contagem de coliformes a 35 ºC e 45 °C, contagem de bolores e leveduras, aceitação sensorial (escala hedônica de nove pontos). Os resultados obtidos, submetidos à ANOVA e ao teste de médias (nível de significância a 5%), revelaram que a porcentagem de adição do extrato hidrossolúvel de soja influenciou na contagem de bactérias láticas totais, principalmente nos tratamentos com 10% de adição do extrato. O mesmo ocorreu nos tratamentos com adição de 1, 2, 3% de farinha de banana em pó, nesta escala. Sob o ponto de vista microbiológico, todas as amostras estavam aptas para serem consumidas, segundo a legislação vigente, durante 35 dias de armazenamento. O tratamento com 10% de extrato de soja e 3% de farinha de banana destacou-se pelos melhores resultados na contagem microbiológica de bactérias láticas, todavia quando otimizado, o comportamento foi igual, alterando apenas o patamar da contagem. Todos os produtos desenvolvidos neste estudo apresentaram uma aceitabilidade satisfatória, com indice superior a 70% para impressão global do produto, o que significa que será bem aceito caso seja lançado no mercado consumidor
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Cunha, Maria Rosa da Silveira Mendes da. "Avaliação das condições higio-sanitárias da produção e comercialização do peixe salgado seco na cidade de Luanda." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/17389.
Full textAbstract:
Dissertação de Mestrado em Segurança AlimentarO peixe salgado seco é um alimento bastante consumido e apreciado em Angola. Resultando do processamento de peixe fresco, é elaborado de forma artesanal, pelo que a forma como é processado e comercializado constitui uma preocupação, uma vez que são notáveis a ausência de condições hígio-sanitárias bem como de instalações adequadas à elaboração e venda do peixe salgado seco. Estas condições são favoráveis à contaminação do produto, podendo comprometer a sua qualidade e segurança sanitária e colocar em risco a saúde do consumidor. O objetivo do presente estudo foi avaliar as condições hígio-sanitárias da produção do peixe salgado seco, bem como comparar o peixe adquirido no supermercado e no mercado. Para tal, foram avaliados parâmetros microbiológicos e físico-químicos em 16 amostras de peixe salgado seco adquiridos em 4 supermercados e em 16 amostras adquiridas em 4 mercados da cidade de Luanda. Realizaram-se contagens de microrganismos Aeróbios Totais a 30°C, Enterobacteriaceae, Escherichia coli, Staphylococcus coagulase positiva, Esporos de clostrídios sulfito-redutores, Bactérias Halófilas, Bolores e Leveduras e pesquisa de Salmonella spp. Foi determinada a composição centesimal (teor de humidade, proteína, matéria gorda, cinzas, hidratos de carbono), o teor cloretos, o Índice de ácido tiobarbitúrico (TBA), a atividade da água (aw) e o pH. As condições de processamento e comercialização foram avaliadas através da realização de um inquérito e observação direta da realidade. Os resultados obtidos nas análises microbiológicas não apresentaram diferenças estatisticamente significativas (p> 0,05) entre o supermercado e o mercado. Na análise química verificou-se diferença estatística significativa (p <0,05) entre o supermercado e o mercado apenas no teor de humidade do peixe bagre. Concluiu-se que as condições hígio-sanitárias de processamento e comercialização do peixe salgado seco, devem ser melhoradas por evidenciarem possíveis riscos para saúde pública.
ABSTRACT - Dry-cured fish is a very common food in Angola that results from the manual processing of fresh fish. The way in which it is processed and commercialized is a concern, because of the lack of hygiene requisites, as well as of adequate facilities for the production and sale of dry-cured fish. This favors the contamination of the product and can compromise its quality, putting consumers’ health at risk. This study aimed to assess the hygienic conditions of dry-cured fish production, as well as to compare dry-cured fish purchased at the supermarket and at the traditional market. For such, we evaluated microbiological and physico-chemical parameters in sixteen samples of dry-cured fish purchased at four supermarkets and sixteen samples acquired in four traditional markets in the city of Luanda. For that, countings of aerobic mesophilic microorganisms, Enterobacteriaceae, Escherichia coli, Staphylococcus coagulase-positive, clostridia spores, halophile bacteria, yeasts and molds, as well as Salmonella presence were performed. The centesimal composition was determined and for that moisture content, protein, fat, ash, carbohydrates were used, together with chlorides, thiobarbituric acid index (TBA), water activity (aw) and pH determination. The processing and sale conditions were evaluated by conducting an investigation and direct observation. Microbiological and physico-chemical analysis results showed no statistically significant differences (p > 0,05) of supermarket and traditional market dry-cured fish, except for catfish’s moisture content (p < 0,05). Nvertheless, hygienic conditions of the production and sale of dry-cured fish could be improved, to reduce possible public health risks.
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Moura, Laís Simões de. "Avaliação da qualidade ambiental da água e sedimento de quatro mananciais de abastecimento público do estado de Goiás." Universidade Federal de Goiás, 2014. http://repositorio.bc.ufg.br/tede/handle/tede/4134.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The sources of supply must have its sheltered water for contamination in obedience to CONAMA Resolution 357/2005, which regulates the standard of quality that water for public supply should have to be used by the population, after some treatment. However, the fact that the rivers act as the last destination of contaminants it is necessary analyzes the sediment to the complete assignment quality water for consumption because the contaminats coming from air, land and even their own water. Thus, the aim of this study was to evaluate the environmental quality of four sources of supply - Ribeirão Sozinha, Córrego Água Branca, Córrego dos Macacos e Ribeirão Arrozal, - located in the metropolitan area of Goiânia / GO. The study was divided into four sections. The first chapter discussed the importance of sediment analysis in the discussion of water quality and found that over a period of ten years, the number of published studies that analyzed the sediment is small, but the numbers of related publications have increased each year. The second chapter evaluated the quality of water sources in a holistic mannerclassifying them according to the results of applying a Rapid Assessment Protocol Diversity of Habitats and some physico-chemical analysis. It was noted that these rivers are suffering from anthropic action and it can compromise the water quality of them. The third chapter measured the quality of the rivers from the results obtained from analyzes of temperature, pH, Eh, conductivity, turbidity, DO, BOD, COD, organic matter, total nitrogen, total phosphorus, total suspended solids, total solids, total dissolved solids, total coliform and Escherichia coli in water and sediment test results of pH, Eh, moisture, organic matter and sediment grain size. Thus, it was possible to evaluate the four rivers in the category of class II freshwater according to relevant legislation and, considering these parameters, they have good quality and can continue to be used for this purpose. The fourth chapter evaluated the quality of water sources in relation to the concentration of six metals in water and sediment. Concentrations of Cd, Cr and Cu were found in the water; and concentrations of Cd, Cr and Ni in the sediment disagreement the limits established by law. Thus, it was concluded that these sources, even showing signs of anthropogenic physical deterioration, still offer quality water. However, it is necessary to the continuous monitoring of this quality in order to avoid future problems to the population who depend on this water resource.
Os mananciais de abastecimento devem ter a sua água resguardada quanto à contaminação em obediência à Resolução CONAMA nº 357/2005, que regulamenta o padrão de qualidade que a água destinada ao abastecimento público deve possuir para que então seja utilizada, após algum tipo de tratamento, pela população. Entretanto, o fato dos mananciais atuarem como o destino final de contaminantes faz necessária a realização de análises nos sedimentos para a complementação da atribuição de qualidade à água que será destinada ao consumo pelo fato dele abrigar contaminantes oriundos da atmosfera, solo e até mesmo da própria água. Dessa forma, o objetivo desse trabalho foi avaliar a qualidade ambiental de quatro mananciais de abastecimento – Ribeirão Sozinha, Córrego Água Branca, Córrego dos Macacos e Ribeirão Arrozal - situados na região metropolitana de Goiânia/GO. O estudo foi dividido em quatro capítulos. O primeiro capítulo abordou a importância da análise de sedimentos na discussão da qualidade da água e revelou que em um período de dez anos, a quantidade de trabalhos publicados que analisaram o sedimento é pequena, mas os números de publicações relacionadas têm aumentado a cada ano. O segundo capítulo avaliou a qualidade dos mananciais de uma forma holística classificando-os de acordo com resultados da aplicação de um Protocolo de Avaliação Rápida da Diversidade de Habitats e de algumas análises físico-químicas, com isso percebeu-se que esses mananciais estão sofrendo com a ação antrópica e que isso pode vir a comprometer a qualidade da água dos mesmos. O terceiro capítulo avaliou a qualidade dos mananciais a partir dos resultados obtidos da realização das análises de temperatura, pH, Eh, condutividade elétrica, turbidez, OD, DBO, DQO, matéria orgânica, nitrogênio total, fósforo total, sólidos suspensos totais, sólidos totais, sólidos dissolvidos totais, coliformes totais e Escherichia coli na água e nos sedimentos foram realizadas análises de pH, Eh, umidade, matéria orgânica e granulometria no sedimento. Assim, foi possível avaliar os quatro mananciais na categoria de água doce classe II de acordo com a legislação pertinente e, considerando esses parâmetros, eles apresentam boa qualidade e podem continuar sendo usados para essa finalidade. O quarto capítulo avaliou a qualidade dos mananciais em relação à concentração de seis metais na água e sedimento. Foram encontradas concentrações de Cd, Cr e Cu, na água; e concentrações de Cd, Cr e Ni no sedimento em discordância os valores limites estabelecidos pela legislação vigente. Dessa forma, concluiu-se que esses mananciais, mesmo apresentando sinais de degradação física de origem antropogênica, ainda oferecem água de qualidade. Entretanto, faz-se necessário o monitoramento contínuo dessa qualidade a fim de se evitar problemas futuros às populações que dependem desse recurso hídrico.
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Boikhutso, Jane Motladi. "Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/26061.
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Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preference scale increased with an increase in the percentage fruit pulp added, texture and appearance. The microbiological status of the treatments was also at acceptable levels at the proposed shelf life of 21 days after which, spoilage microorganisms started to grow. The added fruit pulp increased their keeping quality by increasing the shelf life. The composition of the two desserts types was also acceptable and compared well with results from other studies. It still remains that the fat content played a major role in distinguishing the two dessert types. The effect of the fat, fruit and fat/fruit interaction was evaluated. During shelf life studies, the effect of the fat, fruit, fat/fruit, day, day/fat, day/fruit as well as the day/fat/fruit interaction was also evaluated on the microbiological, pH and titratable acidity values of the treatments with a tendency to decrease by day with an increase in the percentage fruit added. It could then be concluded that the addition of fruit pulp to the fresh cottage cheese increased its shelf life, acceptability and the new product serves as an alternative to fruit blended yogurts which exist in the market. The methods used could be adapted to a small scale and thus be part of food security programmes in South Africa. However, for the new product to partake in the dairy industry, it is recommended that the product be marketed properly.Dissertation (MInstAgrar)--University of Pretoria, 2010.
Food Science
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Magalhães, Leila Thaís Soares. "Qualidade dos solos nas áreas de nascentes do alto curso do rio Piauitinga, Lagarto - SE." Universidade Federal de Sergipe, 2009. https://ri.ufs.br/handle/riufs/6610.
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The basin of the river Piauitinga is located in south-central portion of the state of Sergipe, being responsible for water supply in some municipalities Sergipe, which did not avoid the areas around the springs, framed as environmental protection (as forestry code ) are almost in its entirety cleared. Thus, this study seeks to characterize the soils in their local environment to serve as a benchmark for future comparisons between areas of nascent and degraded in the process of recovery and assess physical attributes, chemical and microbiological soil around the springs of this river for more
understanding the dynamics of semi-physical. The sources were classified as its recharge and about their conservation status. We selected the areas for revegetation of each source and these were grouped according to their position in the landscape. The environmental and pedological characteristics of the study sites was performed by observing the local landscape, the opening of micro-trenches and tradagens soil. The soils were described and classified morphologically. Slides were prepared for x-ray diffraction of clay. Could a group of springs according to their positions of landscape and local soil characteristics below (BA), with slope horizon A (EA), slope without horizon A (ES), with slope hydromorphic (EH) and foothills of gentle slope (SE).
The attributes were analyzed in samples at depths of 0 to 0.1 m and 0.1 to 0.3 m. Were determined: texture, organic particulate matter, stability of macro aggregates, mean
diameter of aggregates, the value of color, pH, organic C, Ca, Ca + Mg, Mg, Al, Na, K, P, H + Al, N, sum of bases, cation exchange capacity, base saturation, Al saturation of,
microbial respiration, C and N microbial biomass and enzyme activity (FDA). The similarity and / or dissimilarity among sites (spatial) was investigated by multivariate analysis "non-metric multidimensional scaling (NMS), from the distance of Sorensen.
Were determined by Pearson's correlation coefficients between the axes of the NMS ordination by and between the different attributes. The sites around the headwaters of
the River High Piauitinga positions are distributed in erosicionais (breaking-of-focus), and download a single case of foot gentle slope of the top of coastal tablelands. Its main
features are the strong hydromorphic (Gleissolos Cambisols and Haplic Gleissolos), and / or the low level of development (Cambisols and Haplic Plinthosols, both with much skeletal material - quartz and petroplinthite - many with eroded phase). The physical, chemical and biological studied by means of multivariate analysis allowed the construction of an environmental gradient, with decreasing quality of soil in the
sequence: BA, EH, EA and ES. It is believed that it is possible redefinitions of strategies for the revegetation of the upper course of the spring basin, extrapolate soil quality in areas of springs of water bodies with similar characteristics and reflect on strategies for restoring degraded areas.A bacia hidrográfica do rio Piauitinga está localizada na porção centro-sul do estado de Sergipe, sendo responsável pelo abastecimento de água de alguns municípios sergipanos, o que não evitou que as áreas do entorno de nascentes, enquadradas como de proteção ambiental (conforme código florestal), estejam quase em sua totalidade desmatadas. Assim, o presente estudo procura caracterizar os solos locais na sua ambiência para servir como um referencial em futuras comparações entre áreas de nascentes degradadas e em processo de recuperação e avaliar atributos físicos, químicos e microbiológicos do solo no entorno de nascentes deste rio, para maior entendimento da dinâmica do meio-físico. As nascentes foram classificadas quanto a sua recarga e quanto ao seu estado de conservação. Foram selecionadas as áreas de revegetação de cada nascente e estas foram agrupados de acordo com a sua posição na paisagem. A caracterização ambiental e pedológica dos sítios de estudo foi realizada pela observação da paisagem local, pela abertura de micro-trincheiras e por tradagens dos solos. Os solos foram descritos morfologicamente e classificados. Foram confeccionadas lâminas para a difração de raios-x da fração argila. Foi possível o agrupamento das nascentes de acordo com suas posições de paisagem e das características dos solos locais em baixada (BA), encosta com horizonte A (EA), encosta sem horizonte A (ES), encosta com hidromorfismo (EH) e sopé de encosta suave (SE). Os atributos foram analisados em amostras nas profundidades de 0 a 0,1m e 0,1 a 0,3m. Foram determinados: textura, matéria orgânica particulada, estabilidade de macro agregados, diâmetro médio de agregados, valor da cor, pH, C orgânico, Ca, Ca+Mg, Mg, Al, Na, K, P, H+Al, N, soma de bases, capacidade de troca catiônica, saturação de bases, saturação de Al, respiração microbiana, C e N da biomassa microbiana e atividade enzimática (FDA). A similaridade e/ou, dissimilaridade entre os sítios (ordenamento) foi averiguada pela análise multivariada non-metric multidimensional scaling (NMS), a partir da distância de Sorensen. Determinaram-se os coeficientes de correlação de Pearson entre os eixos da ordenação por NMS e entre os diferentes atributos. Os sítios do entorno das nascentes do alto curso do rio Piauitinga estão distribuídos em posições erosicionais (quebra-de-relevo), baixadas e um único caso de sopé de encosta suave de topo de tabuleiros costeiros. Suas principais características são o forte hidromorfismo (Gleissolos e Cambissolos Háplicos gleissólicos) e/ou, o baixo grau de desenvolvimento (Cambissolos Háplicos e Plintossolos, ambos com muito material esquelético quartzo e petroplintita muitos com fase erodida). As variáveis físicas, químicas e biológicas estudadas, por meio da análise multivariada, permitiram a construção de um gradiente ambiental, com a qualidade dos solos decrescente na seqüência: BA, EH, EA e ES. Acredita-se que seja possível redefinições de estratégias para a revegetação das nascentes do alto curso dessa bacia hidrográfica, extrapolar a qualidade do solo para áreas de nascentes de cursos d água com características semelhantes e refletir sobre estratégias para restauração de áreas degradadas.
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Powell, Francis E. "Physico-chemical studies in flow analysis." Thesis, Loughborough University, 1990. https://dspace.lboro.ac.uk/2134/25925.
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The first part of this study was the characterisation of an impinging jet electrode in an amperometric detector; the device having found extensive application in flow injection analysis. A voltammetric study of the detector in the stopped flow mode was carried out and evidence is presented of restricted diffusion imposed by the shallow depth of the cell. In hydrodynamic voltammetry, the detector exhibited a gradual progression from thin-layer to wall jet behaviour as the flow rate increased. This gradation is discussed in terms of a model in which flow in the electrode chamber forms concentric rings, the streamlines being successively perpendicular, oblique and parallel to the electrode. The response of the detector and its associated equipment was studied by two experiments. Firstly, the fidelity of the electrochemical instrumentation and recording system was ascertained from its electronic response to a RC (resistance-capacitance) circuit functioning as a flow injection transport analogue. Secondly, the dynamic response of the electrochemical cell was established from an experiment using a concentration step input delivered through a short, straight manifold. The results indicated that laminar flow in the delivery tube was modified by mixing stages in the cell channel and its connections to produce a final dispersion which defines an effective detection volume of only 7μL. The electronic and cell responses indicate that the total detection system would impose little extra dispersion in a practical flow injection line. In the second part of this study, photometric titrations were carried out in a stirred tank reactor in which the volume changed linearly with time. The general relation for the concentration gradient when the tank is used as a mixing device was examined experimentally under various flow conditions. In particular, the precision of linear concentration gradients was ascertained when peristaltic pumping was employed. These gradients were utilised to titrate analyte within the tank by means of titrant delivered by pump flow with photometric detection in an exit stream. Self-indicating titrations, following changes in the absorbance of analyte, titrant or reaction product, were performed each conforming to theoretical prediction. Due to the external detection system employed, dispersion and transportation lag effects were observed and accounted for.
Books on the topic "Physico- chemical and microbiological analysis"
1
Fresenius, Wilhelm. Water Analysis: A Practical Guide to Physico-Chemical, Chemical and Microbiological Water Examination and Quality Assurance. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988.
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2
Bentham, H. Habitat classification and soil restoration assessment using analysis of soil microbiological and physico-chemical characteristics. S.l: s.n, 1992.
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3
Hummel, Dieter O. Handbook of surfactant analysis: Chemical, physico-chemical, and physical methods. New York: John Wiley, 1999.
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4
Shah, Maulin, and Aditi Banerjee, eds. Combined Application of Physico-Chemical & Microbiological Processes for Industrial Effluent Treatment Plant. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-0497-6.
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1944-, Mara D. Duncan, ed. Analysis of wastewater for use in agriculture: A laboratory manual of parasitological and bacteriological techniques. Geneva: World Health Organization, 1996.
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Pruszkowska-Caceres, Małgorzata. Analiza zmienności fizyczno-chemicznej słodkich wód podziemnych w strefie kontaktu z wodami słonymi: Na przykładzie rejonów nadmorskich i niecek endoreicznych = Analysis of the physico-chemical variability of fresh groundwater chemical composition in a contact zone with saltwater : on the example of coastal regions and closed basins. Gdańsk: Wydawnictwo Politechniki Gdańskiej, 2012.
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Majewska, Ewa. Studia nad wykorzystaniem wybranych parametrów fizyko-chemicznych i związków lotnych do określania autentyczności polskich miodów odmianowych: The studies on the use of selected physico-chemical parameters and volatile compounds to determine the authenticity of the Polish varietal honeys. Warszawa: Wydawnictwo SGGW, 2013.
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Lukanin, Alleksandr. Cleaning of gas and air emissions. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1070340.
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The monograph examines the currently existing industrial gas emissions in the chemical, petrochemical, microbiological, pharmaceutical and related industries, methods for calculating their quantity and methods for protecting the air basin from them. The materials are based on an in-depth analysis of methods for cleaning frequently occurring, most dangerous substances that enter the Earth's atmosphere with waste gases of large-scale production. Recommendations are given on methods for calculating gross emissions of harmful substances for a large number of specific industries.
The subject of the monograph is related to the scientific areas "Technosphere safety" and "Engineering environmental protection", training profiles: engineering environmental protection of localities, engineering environmental protection of industrial enterprises and environmental protection and resource conservation.
It will be of interest to engineering and technical staff, graduate students and teachers.
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Lukanin, Aleksandr. Environmental Engineering: Processes and gas emissions purification devices. ru: INFRA-M Academic Publishing LLC., 2017. http://dx.doi.org/10.12737/24376.
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The tutorial adequately considered the currently existing methods of protection of the air basin from industrial waste gases of chemical, petrochemical, microbiological, pharmaceutical and related industries.
The material is based on a thorough analysis of the treatment methods commonly used, the most dangerous substances that enter the Earth´s atmosphere with the exhaust gases of large enterprises, also provides guidance on the use of gas-cleaning equipment
emissions in the industry.
Compliant with the Federal state educational standard of the latest generation of higher education.
The book is intended for students of technical colleges enrolled
in areas of training "Technosphere Safety" and "Environmental Engineering" (training profiles: "Environmental Engineering localities", "Engineering protection of the environment of industrial enterprises" and "Protection of the environment and resources"), as well as for engineering technical staff, graduate students and professors.
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Water analysis: A practical guide to physico-chemical, chemical, and microbiological water examination and quality assurance. Berlin: Springer-Verlag, 1988.
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1
Trivedi, M. J., J. J. Trivedi, and R. D. Sheth. "Physico-Chemical Analysis of Urinary Stones." In Urolithiasis, 725–26. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-0873-5_225.
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Niemi, Riitta Maarit, and Seppo I. Niemelä. "Measurement uncertainty in microbiological cultivation methods." In Measurement Uncertainty in Chemical Analysis, 70–73. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-662-05173-3_13.
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Storvick, C. A., E. M. Benson, M. A. Edwards, and M. J. Woodring. "Chemical and Microbiological Determination of Vitamin B6." In Methods of Biochemical Analysis, 183–276. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2006. http://dx.doi.org/10.1002/9780470110300.ch5.
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Harrison, R. M. "Physico-chemical speciation techniques for atmospheric particles." In Handbook of Air Pollution Analysis, 523–33. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4083-3_11.
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Kulkarni, V. V., P. S. Girish, S. B. Barbuddhe, B. M. Naveena, and M. Muthukumar. "Sampling of Meat for Physico-Chemical Analysis." In Analytical Techniques in Meat Science, 1–4. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003230892-1.
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Laurila, Tuomas. "Principal Component Analysis of Wet Deposition in Finland." In Physico-Chemical Behaviour of Atmospheric Pollutants, 463–68. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0567-2_69.
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Facchini, M. C., G. Chiavari, and S. Fuzzi. "Analysis of Carbonyl Compounds in the Atmospheric Liquid Phase." In Physico-Chemical Behaviour of Atmospheric Pollutants, 188–97. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3841-0_20.
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Millán, Millán M., Marino Navazo, and Agustin Ezcurra. "Meso-Meteorological Analysis of Air Pollution Cycles in Spain." In Physico-Chemical Behaviour of Atmospheric Pollutants, 614–26. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3841-0_68.
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Mavlonov, Sh, and H. Shodiev. "Physico-Chemical Analysis Under Conditions of High Gravity." In Processing by Centrifugation, 235–39. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0687-4_31.
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Schneider, Gerhard M. "Physico-chemical Principles of Supercritical Fluid Separation Processes." In Analysis with Supercritical Fluids: Extraction and Chromatography, 9–31. Berlin, Heidelberg: Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-77474-4_2.
Full textConference papers on the topic "Physico- chemical and microbiological analysis"
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"Sensory, microbiological and physical-chemical analysis of peanut extract enriched with strawberry pulp." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162460142.
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I. Svarovskaya, L., L. K. Altunina, and Z. A. Rozhenkova. "Combined Physico-Chemical and Microbiological EOR Method." In IOR 1999 - 10th European Symposium on Improved Oil Recovery. European Association of Geoscientists & Engineers, 1999. http://dx.doi.org/10.3997/2214-4609.201406327.
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Svarovskaya, L. I., and K. R. Altunina. "Physico-Chemical and Microbiological Method Intended to Enhance Oil Recovery." In IOR 2003 - 12th European Symposium on Improved Oil Recovery. European Association of Geoscientists & Engineers, 2003. http://dx.doi.org/10.3997/2214-4609-pdb.7.p018.
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Sabino, Anderson, Ana Rocha-Lima, Débora Maciel, Cláudia de Moura, and Danilo Balthazar-Neto. "Physico-chemical and microbiological assay of the lázaro beach in ubatuba-sp." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720191663.
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"Assessment of Microbiological and Physico-Chemical Quality of Some Swimming Pools within Kano Metropolis, Kano Nigeria." In 3rd International Conference on Biological, Chemical and Environmental Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2015. http://dx.doi.org/10.15242/iicbe.c0915053.
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Maciel, Débora, Ana Rocha-Lima, Anderson Sabino, and Renan de Souza. "Physico-chemical and microbiological testing of the Eloy Chaves Botanical Park lake in Jundiaí-SP." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720191585.
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Valério, Geisa Demele, Evelyn Marssola Castro, Luciana de Jesus Bernini, Thiago Borges Pinto, Elsa Helena Walter de Santana, Lina Casale Aragón-Alegro, and Cínthia Hoch Batista de Souza. "Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-022.
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Smagulova, A. Sh. "Physico-chemical analysis of imported dietary supplements." In XX Anniversary All-Russian Scientific and Practical Conference of Young Scientists, Postgraduates and Students. Technical Institute (BRANCH) of NEFU, 2019. http://dx.doi.org/10.18411/s-2019-77.
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Monesh, M., N. Karthik, Dilip Kumar, V. Bharath, Naveen Korishetti, and N. Vidyavathi. "Physico chemical analysis of intrusions in Bellandur lake." In PROCEEDINGS OF THE 35TH INTERNATIONAL CONFERENCE OF THE POLYMER PROCESSING SOCIETY (PPS-35). AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5141552.
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Yu-Che Cheng, Ta-Te Lin, Chu-Yang Chou, and Jyh-Horng Chen. "Physico-Chemical Analysis of Internal Bruise of Selected Fruits Using Chemical Shift Imaging." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25010.
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