Dissertations / Theses on the topic 'Processing of fruit pulp'

With increasing energy costs and competitive pressures, interest has increased in surveying installed pumps for potential energy savings. Field pump efficiency tests are required to assess pumping performance and help to identify improvement opportunities. This work concerns the on-site measurements of pulp-suspension pumping efficiency. This involves the measurement of pump head, flow rate and power consumption. Provided that consistent flow measurements are available, it is possible to reliably and non-invasively measure actual pump system efficiencies in pulp suspension flow, with a minimum process disturbance. As part of a most appropriate measurement-procedure study, four portable nonintrusive flow meters were evaluated on site for pulp suspension flow. The Fast Fourier Transform Doppler was found to be the most suitable for a pulp mill pump survey. Efficiency measurements were performed on six pump systems with motors between 100 and 700 HP. It is shown that as-installed pump efficiency can be used to help predict the degradation of the pump and also its effect on the pumping system’s operation. A system approach analysis was performed in each case, which can be effective in assessing system performance and finding potential enhancements. The use of variable speed drives allows the operating point to move along the system curve, requiring less energy to drive the pump. VSD of larger motors are expensive and their profitability compared to other modification alternatives should always be carefully checked by calculations based on accurate on site measurements and life cycle costs. Finally, in this survey of six pump systems, significant potential savings of around 30% of present power consumption were found.

En aquesta memòria es presenten diversos treballs d'investigació centrats en l’automatització d’operacions agrícoles mitjançant l’aplicació de diverses tècniques de processament d’imatge. En primer lloc es presenta un mètode desenvolupat per detectar i comptar raïms mitjançant la localització de pics d'intensitat en superfícies esfèriques. En segon lloc es desenvolupa un sistema de recol•lecció automàtica de fruita mitjançant la combinació d'una càmera estereoscòpica de baix cost i un braç robòtic. En tercer lloc es proposa una aplicació en què es desenvolupa un mètode basat en l'ús de la informació de color per a la verificació d'una varietat de nectarines de forma automàtica i individual en una línia d’embalatge de fruita. Finalment s’han estudiat les correlacions entre els paràmetres de qualitat de la fruita i el espectre visible de la seva pell amb l’objectiu de controlar la seva qualitat de forma no destructiva durant el seu emmagatzematge.
En esta memoria se presentan diversos trabajos de investigación centrados en la automatización de operaciones agrícolas mediante la aplicación de distintas técnicas de procesado de imágenes. En primer lugar se presenta un método desarrollado para detectar y contar uvas rojas mediante la identificación de picos de intensidad en las superficies esféricas. En segundo lugar se desarrolla un sistema de recolección automática de fruta mediante la combinación de una cámara estereoscópica de bajo coste y un brazo robótico. En tercer lugar se propone una aplicación en la que se desarrolla un método de procesamiento de imágenes basado en el uso de la información de color para la verificación de una variedad de nectarinas de forma automática e individual en una línea de envasado de fruta. Finalmente se han estudiado las correlaciones entre los parámetros de calidad de la fruta y el espectro visible de su piel con el fin de controlar su calidad de forma no destructiva durante el almacenamiento.
This memory introduces several research works developed to automate agricultural tasks by applying image processing techniques. In the first place a new image processing method is proposed for detecting and counting red grapes by identifying specular reflection peaks from spherical surfaces. The proposal of the second application is to develop an automatic fruit harvesting system by combining a low cost stereovision camera and a robotic arm. The third application proposed is to develop a novel image processing method based on the use of color information to verify an in-line automatic and individual nectarine variety verification in a fruitpacking line. Finally, a study focused on assessing correlations between post-storage fruit quality indices and the visible spectra of the skin of the fruit is proposed in order to control fruit quality in a non-destructive way during the storage.

Over the past years fruit and vegetable industry has become interested in the application of both osmotic dehydration and vacuum impregnation as mild technologies because of their low temperature and energy requirements. Osmotic dehydration is a partial dewatering process by immersion of cellular tissue in hypertonic solution. The diffusion of water from the vegetable tissue to the solution is usually accompanied by the simultaneous solutes counter-diffusion into the tissue. Vacuum impregnation is a unit operation in which porous products are immersed in a solution and subjected to a two-steps pressure change. The first step (vacuum increase) consists of the reduction of the pressure in a solid-liquid system and the gas in the product pores is expanded, partially flowing out. When the atmospheric pressure is restored (second step), the residual gas in the pores compresses and the external liquid flows into the pores. This unit operation allows introducing specific solutes in the tissue, e.g. antioxidants, pH regulators, preservatives, cryoprotectancts. Fruit and vegetable interact dynamically with the environment and the present study attempts to enhance our understanding on the structural, physico-chemical and metabolic changes of plant tissues upon the application of technological processes (osmotic dehydration and vacuum impregnation), by following a multianalytical approach. Macro (low-frequency nuclear magnetic resonance), micro (light microscopy) and ultrastructural (transmission electron microscopy) measurements combined with textural and differential scanning calorimetry analysis allowed evaluating the effects of individual osmotic dehydration or vacuum impregnation processes on (i) the interaction between air and liquid in real plant tissues, (ii) the plant tissue water state and (iii) the cell compartments. Isothermal calorimetry, respiration and photosynthesis determinations led to investigate the metabolic changes upon the application of osmotic dehydration or vacuum impregnation. The proposed multianalytical approach should enable both better designs of processing technologies and estimations of their effects on tissue.
Negli ultimi anni l'industria di trasformazione al minimo ha mostrato un crescente interesse verso i trattamenti di disidratazione osmotica e di impregnazione sottovuoto per le loro caratteristiche basse temperature di processo e per le relativamente contenute esigenze energetiche. La disidratazione osmotica, che consiste nell'immersione di tessuti vegetali in soluzioni ipertoniche, consente all’acqua presente nei tessuti di diffondere nella soluzione osmotica ed ai soluti in soluzione di diffondere, in direzione opposta, all'interno dei tessuti. L'impregnazione sottovuoto prevede l’immersione del tessuto vegetale in una soluzione di processo e consiste di due fasi successive. Durante la prima fase, la riduzione della pressione agente sul sistema solido-liquido provoca l'espansione ed il parziale rilascio nella soluzione del gas contenuto nei pori del tessuto. La seconda fase di ripristino della pressione atmosferica determina l’espansione del gas residuo nel tessuto con conseguente richiamo della soluzione esterna all'interno dei pori. L’impregnazione sottovuoto rappresenta un’interessante operazione tecnologica poiché può permette l’introduzione nei tessuti di specifiche molecole quali antiossidanti, regolatori di pH, stabilizzanti o crioprotettori. Il presente studio si è proposto di valutare, seguendo un approccio multianalitico di indagine, le principali modificazioni a carico di tessuti vegetali assoggettati a trattamenti di disidratazione osmotica o impregnazione sottovuoto. Misurazioni di tipo macro- (risonanza magnetica nucleare), micro- (microscopia ottica) ed ultrastrutturali (microscopia elettronica a trasmissione) sono state affiancate ad analisi di texture e di calorimetria a scansione differenziale. Sono stati valutati i principali effetti sulle interazioni aria-liquido in reali condizioni, sullo stato dell'acqua del tessuto e sui compartimenti cellulari. Misurazioni di calorimetria in isoterma e determinazioni dell'attività respiratoria e fotosintetica hanno infine permesso un'indagine dei cambiamenti metabolici. Tale approccio multianalitico, permettendo una valutazione complessiva delle modificazioni a carico della materia prima, può essere applicato nell’ottimizzazione dei parametri di processo sulla base delle caratteristiche ricercate nel prodotto finito.

Orientador: Hilary Castle de Menezes
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Existe dentro do setor de sucos de frutas e drinques uma importância crescente na produção de produtos diferenciados. O desenvolvimento de "blends" entre diferentes sucos e polpas é um recurso a disposição da indústria para o preparo de bebidas diferenciadas. O objetivo deste trabalho foi desenvolver e avaliar sensorialmente um "blend" a base da polpa de tamarindo (Tamarindus indica L) e suco de beterraba (Seta vulgaris) e ainda estudar o processo de extração da polpa de tamarindo. Desta maneira, foram avaliados através de diversos ensaios, condições adequadas para a extração da polpa de tamarindo. Os resultados indicaram que à temperatura de 50 ac, tempo de maceração de 20 min e uma relação fruta:água de 1:1,5, foram as melhores condições para obter um produto com características físico-químicas e microbiológicas adequadas para ser utilizada como matéria-prima na formulação do "blend" tamarindo-beterraba. Produziu-se polpa de tamarindo e suco de beterraba para formular onze diferentes misturas, para o qual foi utilizado um planejamento experimental completo do tipo fatorial 22. Estas formulações foram avaliadas sensorialmente mediante teste de aceitabilidade e intenção de compra utilizando uma escala hedônica não estruturada de nove pontos. Determinou-se que a formulação do "blend" constituída de 35% de polpa de tamarindo e 20% de suco de beterraba foi a que apresentou maior aceitação e evidenciou uma maior intenção de compra. O "blend" avaliado como próximo do ideal apresentou características físico-químicas e microbiológicas estáveis ao longo de 90 dias de estocagem a temperatura ambiente
Abstract: Currently, increasing importance is being given to the production of differentiated products within the fruit juice and drinks sector. The development of different juice and pulp blends is one resource available to industry for the preparation of differentiated beverages. The objective of this research was the development and sensory evaluation of a juice blend based on tamarind (Tamarindus indica) pulp and beetroot (Beta vulgaris) juice. A study was also carried out to determine the best processing conditions to extract the tamarind pulp. Thus various trials were carried out for the extraction of the tamarind pulp and the results indicated that a temperature of 50QC, maceration time of 20 min. and a fruit : water ratio of 1:1.5 produced a pulp with adequate physical, chemical and microbiological characteristics to be used as a raw material for the tamarind-beetroot blend. Tamarind pulp and beetroot juice were produced in amounts sufficient to formulate the 11 juice blends determined by the 22 complete, factorial, experimental design. These formulations were evaluated by a sensory acceptance test and buying intention using a 9 point non-structured hedonic scale. The results showed that the blend formulated with 35% tamarind pulp and 20% beetroot juice was the most accepted blend with the greatest buying intention. This blend was shown to be microbiologically, physically and chemically stable for 90 days of storage at room temperature
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
The present research aimed to evaluate the effects of pasteurization, through the development of degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), on the physical-chemical, biochemical, microbiological and sensory parameters of two pulps. The studied pulps were formulated by a mix of pear and pineapple (P_Amarela) and of pear, strawberry, beetroot and lemon juice (P_Vermelha). The thermal binomials were optimized taking into account the achieved peroxidase activity inhibition (≥80%) and microbial load reduction (≥1 Log cycle) just after processing. The binominals that allowed pulps stabilization according to the mentioned criteria with minimal impact on the sensory quality were of 90 °C/5min and 90 °C/4min for P_Amarela and P_Vermelha, respectively. The effects of freezing storage (70 days, -18 °C and -5 °C) were also evaluated on pasteurized and non-pasteurized pulps. During storage, the low temperature allowed to further reduce the achieved initial microbial reduction while maintaining the peroxidase inhibition and sensory characteristics. Storage at -18 °C proved to be more efficient to the maintenance of the evaluated quality parameters of both pasteurized and non-pasteurized pulp formulations. The studied preservation methods, pasteurization and freezing, showed a synergic effect contributing to pulps high sensory acceptability

Thesis (MSc Food Sc )--Stellenbosch University, 2002.
ENGLISH ABSTRACT: South Africa is a developing country that relies heavily on its agricultural sector for economical welfare especially in the Western Cape Province. However, development gives rise to new technologies, new products, economical stability and unfortunately also to the production of larger volumes of liquid and solid waste. Anaerobic composting is becoming a very attractive treatment option for solid waste disposal because of its unique operational advantages and two valueadded by-products, compost and biogas. Over the last decade progress has been made in anaerobic digestion of solid wastes, but no literature could be found on the anaerobic composting of apple and peach pomace. The main objective of this study was to develop a method to anaerobically compost apple and peach pomace. In the first phase important operational parameters were identified and a method was developed to optimise the parameters. In the second phase of the study, the scaling-up and optimisation of the process were the major objectives. During the first phase of this research 2 L modified glass containers were used as composting units. The most important operational parameters (leachate pH, inoculum source and size, and initial moisture levels) were identified. Anaerobic compost from previous tests, brewery granules and anaerobic sludge were also used as inocula and evaluated for the best source of microbes. After optimising all the identified parameters, good results were obtained, which included higher biogas production, good volume reductions, less bad aromas and a compost product with a neutral pH. After developing the 2 L laboratory-scale method to compost the apple pomace anaerobically, the next step was to ascertain if the method would work if larger volumes of solid fruit waste were composted. A special 20 L composting unit made of PVC was designed to suit the operational requirements of the anaerobic composting process. It was also decided to mix apple pomace and peach pulp together and to use this solid waste source as part of the composting substrate. Different inocula, including cattle manure, anaerobic sludge, brewery granules and anaerobic compost produced in the previous tests, were used. Although good results were obtained with the anaerobic compost and cattle manure as inoculum, the aim was also to decrease the composting period by shortening the pH stabilisation period. To achieve this, it was decided to add NaHC03 to the substrate to be composted to facilitate a faster pH stabilisation. The composting period was subsequently shortened to 25 days with satisfactory results, which included a volume reduction, biogas production and faster pH stabilisation. An upflow anaerobic sludge blanket (UASB) bioreactor was also used to assist the composting process by facilitating the removal of the VFA's present in the composting leachate. This proved to be a valuable addition to the composting process as the UASB bioreactor also provided the composting units with a 'moisturising liquid', which was 'enriched' with a consortium of active anaerobic bacteria when the effluent from the bioreactor was re-added to the composting units. With all the operational parameters in place, good results were obtained and these included a volume reduction of 60% (m/m), a good biogas production, a composting period of only 25 days, a compost that was free of bad aromas, a final compost pH of > 6.5, final leachate COD values of less than 3 000 rnq.l", and a final leachate VFA's concentration of between 0 and 250 rnq.l". If in future research further scaling-up is to be considered, it is recommended that the composting unit be coupled directly to the UASB bioreactor, thus making the process continuous and more practical to operate. If the operational period of the anaerobic composting set-up could be further shortened and the inoculum adapted so that the process could be used for the treatment of other difficult types of solid wastes, it would probably be advantageous for the fruit processing industry to use this method as an environmental control technology.
AFRIKAANSE OPSOMMING: Suid-Afrika is 'n ontwikkelende land wat baie afhanklik is van die sukses van die landbousektor vir ekonomiese welstand, veral in die Wes Kaap Provinsie. Ontwikkeling gaan gepaard met nuwe tegnologie, nuwe produkte, ekonomiese stabiliteit en daarmee saam gaan die produksie van groter volumes vlooiebare en soliede afvalprodukte. Anaërobiese kompostering is tans besig om opgang te maak as en doeltreffende behandelingstegnologie vir vaste afvalstowwe. Tydens die laaste dekade is baie vooruitgang gemaak in die veld van anaërobiese vertering asook kompostering van afvalmateriaal met en hoë vaste stof inhoud. Anaërobiese kompostering van appel- en perskepulp, afkomstig van die versappingsindustrie, het tot dusver min aandag geniet. Die hoofdoel van hierdie navorsing was om 'n anaërobiese komposterings metode te ontwikkel vir die beheer van vrugte afval om sodoende die basis neer te lê vir en nuwe tegnologie wat baie voordele (biogas en kompos) inhou. In die eerste fase is die belangrikste operationele parameters geïdentifiseer om sodoende beter beheer oor die anaërobiese proses uit te oefen. In die tweede fase is die anaërobiese proses wat gedurende die eerste fase ontwikkel is, opgeskaal om optimum resultate te verkry. Gedurende die eerste fase van hierdie verhandeling was 2 L gemodifiseerde glas houers gebruik as komposteringseenhede. Die belangrikste operasionele parameters (pH beheer, inokulasie grootte, vloeistofvlakke en hoeveelheid vog asook vlugtige vetsuur produksie en verwydering) vir die beheer van die anaërobiese komposteringsproses was geïdentifiseer en gebruik as uitgangspunt om 'n anaërobiese komposteringsmetode te ontwikkel. Anaërobiese slyk, brouery granules en anaërobiese kompos van vorige eksperimente was as inokula gebruik. Gedurende hierdie studies was goeie resultate verkry en het 'n hoë biogas produksie, goeie volume reduksies, vermindering van slegte aromas en kompos met 'n neutrale pH ingesluit. . Nadat hierdie goeie resultate met die 2 L laboratorium-skaal metode verkry was, was groter volumes vaste vrugte afval gebruik om te bepaal of dieselfde metode toegepas kan word op en groter skaal. Spesiale 20 L komposteringseenhede was ontwerp om aan die operasionele vereistes van 'n anaërobiese proses te voldoen. Dit was ook besluit om appel pulp met perske pulp te meng en te gebruik as deel van die komposteringssubstraat. Verskeie inokula was weereens gebruik en het die volgende ingesluit: vars beesmis, anaërobiese slyk, brouery granules en anaërobiese kompos van vorige eksperimente. Hoewel baie goeie resultate met vars beesmis en anaërobiese kompos as inokula verkry was, was 'n volgende doel gewees om die kompoterings tydperk te verkort deur die pH vinniger te stabiliseer. Daar was besluit om NaHC03 by die komposteringssubstraat te voeg en so 'n vinniger pH stabilisasie te fasiliteer. 'n UASB ('upflow anaerobic sludge blanket') bioreaktor was ook gebruik om die komposteringsproses aan te help deur die vlugtige vetsure wat in die kompostloog teenwoordig was, te verwyder. Die insluiting van die bioreaktor in die anaërobiese komposteringsproses het bygedra tot die sukses van die proses deurdat die uitvloeisel as 'n vogmiddel vir die komposteringseenhede gebruik was en 'n konsortium van aktiewe anaërobiese bakterieë bevat het. Nadat al die operationele parameters in plek was, was goeie resultate bereik en het die volgende ingesluit: 'n volume reduksie van 60% (m/m), goeie biogas produksie, 'n komposteringstyd van 25 dae, 'n kompos wat vry was van slegste aromas, 'n finale kompos pH van >6.5, finale loog CSB van <3 000 rnq.l' en 'n finale vetsuur konsentrasie van tussen 0 en 250 mq.l'. lndien verdere navorsing onderneem word, word dit aanbeveel dat die UASB bioreaktor direk aan die komposteringseenheid gekoppel word om sodoende die proses meer aaneenlopend en die proses prakties makliker uitvoerbaar te maak. Indien die operationele tydperk nog korter gemaak kan word en die inokulum aanpasbaar kan wees om moeilik verteerbare afvalprodukte te akkomodeer, sal hierdie tegnologie baie voordelig wees as 'n metode om omgewingsbesoedeling te beheer

Aquest treball va estudiar la irradiació ultraviolada-visible (UV-Vis) com una alternativa per a la pasteurització de sucs. Els resultats van mostrar que la irradiació ultraviolada no produeix hidroximetilfurfural i es capaç de degradar-lo. Es va proposar un mecanisme de foto-degradació i es van usar diferents models cinètics per descriure la reacció. La foto-degradació de la vitamina C va ser insignificant usant una làmpada d’emissió múltiple. A més, el processament d’UV-Vis va ser efectiu inactivant els enzims polifenoloxidasa i peroxidasa; a major temperatura major inactivació. Mentrestant, la majoria dels paràmetres fisicoquímics van ser pràcticament inalterats i la quantitat inicial de pigments es va reduir. Per tant, el processament d’UV-Vis combinat amb lleu escalfament és una alternativa viable per a la pasteurització de sucs.
Este trabajo estudió la irradiación ultravioleta-visible (UV-Vis) como una alternativa para la pasteurización de zumos. Los resultados demostraron que la irradiación ultravioleta no produce hidroximetilfurfural y es capaz de degradarlo. Se propuso un mecanismo de foto-degradación y se usaron diferentes modelos cinéticos para describir la reacción. Por el contrario, la foto-degradación de la vitamina C fue insignificante usando una lámpara de emisión múltiple. Además, el procesamiento UV-Vis fue efectivo inactivando las enzimas polifenoloxidasa y peroxidasa en zumos; a mayor temperatura, mayor inactivación. Mientras tanto, la mayoría de los parámetros fisicoquímicos fueron prácticamente inalterados y la cantidad inicial de pigmentos fue reducida. Por lo tanto, el procesamiento UV-Vis combinado con un calentamiento suave representa una alternativa viable para la pasteurización de zumos.
This work studied the ultraviolet-visible (UV-Vis) irradiation as an alternative for fruit juice pasteurisation. The results showed that ultraviolet irradiation does not produce hydroxymethylfurfural and is capable of degrade it. A mechanism of photo-degradation was proposed and different kinetic models were used to describe the reaction. On the contrary, the photo-degradation of vitamin C was insignificant using a multi-wavelength emitting lamp. Moreover, the UV-Vis processing was effective inactivating the enzymes polyphenoloxidase and peroxidase in fruit juices. The higher the temperature the higher the inactivation. Meanwhile, most physicochemical parameters were practically unaltered and the initial quantity of pigments was reduced. Therefore, the UV-Vis processing combined with a mild-heating represents a viable alternative for fruit juice pasteurisation.

Since Alfred Marshall propounded industrial clusters, the study of spatial organisation over the years has revealed numerous benefits of agglomeration to businesses, countries and regions. Until recently, discussions on the gains associated with internationalising clusters have mainly been situated within the developed economy setting. The key drivers of exporting clusters have mostly been related to cases within more functioning institutional environments. However, factors responsible for driving exporting activities in clusters within developing economies’ setting are a current phenomenon in academic enquiry that has received minimal attention. Thus, the study aims to fill the knowledge gap by investigating the emergence of and dynamism within clusters, thereby understanding the key drivers of exporting fruit processing cluster activities in developing economies like Ghana. The study focuses on spatial and internationalisation theories to draw out key concepts on networking and knowledge. The research adopts a mixed methods approach, using 99 surveys and 24 interviews, to empirically study actors in two fruit processing and exporting clusters. The findings show that, comparatively, palm processing businesses have a more socially embedded network structure that drives exporting activities in the cluster as opposed to the more formal business-like relationship in the pineapple cluster. As a result, parallel social institutions have emerged among the palm processing businesses which are enhancing their exporting capabilities. The findings also reveal how pineapple processors, due to their more outward-looking nature, have been able to externally acquire and transmit ‘tacit’ knowledge on MD2 pineapples through an entrepreneur ‘gatekeeper’. Further evidence shows that processing businesses in the pineapple cluster are mostly set up to internationalise from the onset due to the presence of external investors and the exposure of entrepreneurs to international markets. The results provide a compelling case of born global businesses within a developing economy setting. The research contributes to extant theoretical development and understanding of the key drivers of exports within clustered businesses. Particularly, it emphasises the role spatial organisation plays in exporting clusters within the developing economy setting.

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A necessidade mundial por tecnologias não poluidoras ou “limpas” obtidas de fontes renováveis e uso racional da terra, a produção de insumos cada vez mais deverá ser baseada na biotecnologia com emprego de resíduos agroindustriais. A polpa cítrica obtida da laranja (Citrus sinensis) é um importante resíduo que somente no Estado de São Paulo se estima em 7,693x106 toneladas produzidas pelas indústrias cítricas. Este trabalho teve como objetivo principal o estudo da sacarificação biotecnológica e química da polpa cítrica. A produção de extrato bruto enzimático usando a polpa cítrica proveniente da indústria cítrica foi estudada para a produção de celulases e poligalacturonases por fermentação em processo de batelada simples com reciclo de células e caldo usando os fungos Trichoderma reesei e Aspergillus niger. O resíduo proveniente dessa fermentação foi avaliado quanto à proteína bruta incorporada durante a fermentação. A polpa cítrica se mostrou um substrato eficiente na produção enzimática. Neste trabalho a atividade de poligalacturonase atingiu o pico de produção de 8,05 UI/mL com 72 h. de cultivo em seu terceiro ciclo com 12% de polpa cítrica, usando como inoculante o A. niger. Já a produção de celulase ocorreu tanto com o A. niger quanto com o T. reesei, com picos de 0,57 e 0,72 FPU/mL respectivamente. Quanto ao enriquecimento proteico da polpa cítrica após o cultivo com A. niger e T. reesei houve uma elevação de 7,97% para 22,8% e 26,8% respectivamente, através do processo com reciclo da biomassa e caldo fermentativo. Um estudo comparativo de sacarificação da polpa cítrica por via ácida também foi feito com 0,1% de H2SO4 a 121ºC e 1 atm em diferentes tempos. Os melhores tempos foram de 60 e 120 min. com...
The global need for clean technologies, renewable, and efficient use of land, more and more production will be based on the use of biotechnology with agribusiness residues. The citrus pulp obtained from orange (Citrus sinensis) is an important residue that only in the State of São Paulo is estimated at 7.693 x 106 tonnes produced by the citrus industry. This study aimed the evaluation of the biotechnological and chemical saccharification of citrus pulp peel. The production of crude enzyme extract using citrus pulp from the citrus industry has been studied to produce cellulase and polygalacturonase by fermentation in a simple batch procedure with cell and broth recycle using the fungi Trichoderma reesei and Aspergillus niger. The fermented residues were evaluated for the incorporated protein during fermentation. The citrus pulp proved to be an efficient substrate in enzyme production. In this work the results of polygalacturonase production peaked at 8.05 U/mL in 72 h. cultivation in its third cycle with 10% citrus pulp, using as inoculum A. niger. The production of cellulase occurred both with A. niger and T. reesei with, with peaks of 0.57 and 0.72 FPU/mL, respectively. As for the protein enrichment of citrus pulp after cultivation with A. niger and T. reesei there was an increase of 7.97% to 22.8% and 26.8%, respectively, through the process with recycling of biomass and fermented broth. A comparative study of the citrus pulp saccharification by acid was also done with 0.1% H2SO4 at 121 °C and 1 atm at different times. The best times were 60 and 120 min. with 43.8 grams of sugar and 42.1 respectively per 100 g of dried citrus pulp. This technique is fast and efficient, but the cost was not competitive when compared to the cost of sucrose from sugar cane. But the use of citrus pulp as a substrate for production... (Complete abstract click electronic access below)

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The industry of juices and squashes frozen fruit has expanded significantly in recent years, where the great variety of fruit meets the market of different flavours and sophisticated, greatly appreciated by consumers. The frozen pulp, by presenting features of practicality, gaining great popularity, being used in the preparation of juices, ice cream, confectionery and yoghurts and sometimes consumed directly. This work aims to study the feasibility of installing an industrial unit in s. Tomé and Príncipe for the production of juices and squashes (nectars) frozen. The bibliographic search using primary sources led to a vast set of information and knowledge about the geography, climate, soil and economic situation in s. Tomé e Príncipe, installation location, industry and business strategy to adopt. In addition, the product level, allowed the characterization of fruit, production processes, description of the processing steps and dimensioning of drive industry. Through the research on the Internet was also possible to obtain information concerning the evolution of sales and consumption of fruit juice and puree in the market and their prices. It was after a financial analysis at the end, concluding that the business is viable.

This thesis deals with processing of nanocellulose originating from pulps, with focus on mechanical pulp fibres and fines fractions. The nanocellulose materials produced within this research project were tested for different purposes ranging from strength additives in paper and paperboard products, via composite films to foam materials. TAPPI (Technical Association of Pulp & Paper Industry) has recently suggested a standard terminology and nomenclature for nanocellulose materials (see paper I). In spite of that we have decided to use the terms nano-ligno-cellulose (NLC), microfibrillated cellulose (MFC), nanofibrillated cellulose (NFC) and nanocellulose (NC) in this thesis . It is well-known that mainly chemical pulps are used as starting material in nanocellulose production. However, chemical pulps as bleached sulphite and bleached kraft are quite expensive. One more cost-effective alternative can be to use fibres or fines fractions from thermo-mechanical pulp (TMP) and chemi-thermomechanical pulp (CTMP).   In paper II-IV, fractionation has been used to obtain fines fractions that can easily be mechanically treated using homogenisation. The idea with this study was to investigate the possibility to use fractions of low quality materials from fines fractions for the production of nanocellulose. The integration of a nanocellulose unit process in a high-yield pulping production line has a potential to become a future way to improve the quality level of traditional products such as paper and paperboard grades.   Paper III describes how to utilise the crill measurement technique as a tool for qualitative estimation of the amount of micro- and nano-material produced in a certain process. The crill values of TMP- and CTMP-based nanocelluloses were measured as a function of the homogenisation time. Results showed that the crill values of both TMP-NLC and CTMP-NLC correlated with the homogenisation time. In Paper V pretreating methods, hydrogen peroxide and TEMPO are evaluated. Crill measurement showed that hydrogen peroxide pretreatment (1% and 4%) and mechanical treatment time did not improve fibrillation efficiency as much as expected. However, for TEMPO-oxidised nanocelluloses, the crill value significantly increased with both the TEMPO chemical treatment and mechanical treatment time. In paper V-VII TEMPO-mediated oxidation systems (TEMPO/NaBr/NaClO) are applied to these fibres (CTMP and Sulphite pulp) in order to swell them so that it becomes easy to disrupt the fibres into nanofibres with mechanical treatment.   The demand for paperboard and other packaging materials are steadily increasing. Paper strength properties are crucial when the paperboard is to withstand high load. A solution that are investigated in papers IV and VI, is to use MFC as an alternative paper strength additive in papermaking. However, if one wish to target extremely higher strength improvement results, particularly for packaging paperboards, then it would be fair to use MFC or cationic starch (CS). In paper VI CS or TEMPO-based MFC was used to improve the strength properties of CTMP-based paperboard products. Results here indicate significant strength improvement with the use of different levels of CS (i.e., 20 and 10 kg t–1) and 5% MFC. The strengthening impact of 5% MFC was approximately equal to that of 10 kg t–1 of CS.   In paper VII, NFC and nanographite (NG) was used when producing composite films with enhanced sheet-resistance and mechanical properties. The films produced being quite stable, flexible, and bendable. Realising this concept of NFC-NG composite film would create new possibilities for technological advancement in the area of high-yield pulp technology.  Finally, in paper VIII, a new processing method for nanocellulose is introduced  where an organic acid (i.e., formic acid) is used. This eco-friendly approach has shown to be successful, a nanocellulose with a uniform size distribution has been produced.

Vid tidpunkten för disputationen var följande delarbeten opublicerade: delarbete 5 och 7 inskickade, delarbete 6 och 8 manuskript.

At the time of the doctoral defence the following papers were unpublished: paper 5 and 7 submitted, paper 6 and 8 manuscripts.

Master of Science
Department of Animal Sciences and Industry Food Science
Elizabeth Boyle
Unpasteurized fruit juices have been implicated as the source of foodborne outbreaks due to pathogens such as Salmonella, Escherichia coli O157: H7 and Cryptosporidium parvum. The growth of pathogens can usually be slowed through freezing or largely eliminated through pasteurization. Although pasteurization is often effective in eliminating pathogens, it often yields undesirable flavors that are unlike those of fresh juice. Growing consumer trends towards “healthy” unpasteurized alternatives are fueling the development of alternative processing techniques. Several promising techniques for pathogen reduction in the processing of fruit juices are currently being developed. A new technique that is already being marketed worldwide is hyperbaric processing (HPP) which subjects the fruit juice to a high pressure of up to 1000 MPa. The high-pressure treatment results in up to a 7 log reduction kill in pathogens while preserving the naturally occurring flavor profile, sensory attributes and nutritional benefits. Pulsed electric fields (PEF) and ionizing radiation are also being widely explored as viable techniques to process unpasteurized fruit juices. PEF promises to be a commercially viable energy efficient alternative to pasteurization, adding only $0.03 – $0.05 per liter to final food costs. Although irradiation enjoys support for use in the processing of fruit juice by regulatory agencies, support in public opinion is lacking and hinders its growth as an alternative to pasteurization. Other experimental techniques are also present in the development pipeline. Ultrasonic radiation and high intensity pulsed light radiation are both experimental techniques that are being researched. A particularly exciting alternative is the use of plant-based antimicrobials. Several fruits and spices are known to be natural antimicrobials and are therefore being researched as alternatives to the traditional chemical preservatives.

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
The idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).

 

The domesticated apple (Malus x domestica Borkh.), belonging to the Malus genus of the Rosaceae family, is one of the edible pomaceous fruits. Since it is one of the important commercial fruit crops worldwide, the quality of the fruit is crucial to breeders and farmers as it ultimately determines acceptance of a cultivar for consumption. Fruit quality is also a critical determinant factor that is used to estimate the potential of apples to have a long shelf life. The introduction of marker-assisted selection (MAS) has allowed hastening of traditional breeding and selection of high-quality apple cultivars. The availability of genetic linkage maps, constructed by positioning molecular markers throughout the apple genome, enables the detection and analysis of major genes and quantitative trait loci (QTLs) contributing to the quality traits of a given genotype. 
herefore, the primary aim of this study was to construct a genetic linkage map of the &lsquo
Golden Delicious&rsquo
x &lsquo
Dietrich&rsquo
population for the identification of QTLs associated with fruit quality traits and then to examine the apple fruit pulp proteome with a specific focus on fruit firmness. In this regard, genomic DNA was extracted from leaves of the &lsquo
Golden Delicious&rsquo
x Dietrich&rsquo
population and used in megaplex PCR reactions. The PCR products were analysed prior to scoring of alleles. Polymorphic markers were then used to construct genetic linkage maps. The genetic linkage maps constructed in this study comprise of 167 simple sequence repeats (SSR) markers, 33 of these were newly developed markers. The 17 linkage groups of apple were constructed and aligned to existing apple genetic maps. The maps span 1,437.8 cM and 1,491.5 cM for &lsquo
Golden Delicious&rsquo
and &lsquo
Dietrich&rsquo
, respectively.

Orientador: Pedro de Oliva Neto
Banca: Dario Abel Palmieri
Banca: Crispin Humberto Garcia Cruz
Resumo: A necessidade mundial por tecnologias não poluidoras ou "limpas" obtidas de fontes renováveis e uso racional da terra, a produção de insumos cada vez mais deverá ser baseada na biotecnologia com emprego de resíduos agroindustriais. A polpa cítrica obtida da laranja (Citrus sinensis) é um importante resíduo que somente no Estado de São Paulo se estima em 7,693x106 toneladas produzidas pelas indústrias cítricas. Este trabalho teve como objetivo principal o estudo da sacarificação biotecnológica e química da polpa cítrica. A produção de extrato bruto enzimático usando a polpa cítrica proveniente da indústria cítrica foi estudada para a produção de celulases e poligalacturonases por fermentação em processo de batelada simples com reciclo de células e caldo usando os fungos Trichoderma reesei e Aspergillus niger. O resíduo proveniente dessa fermentação foi avaliado quanto à proteína bruta incorporada durante a fermentação. A polpa cítrica se mostrou um substrato eficiente na produção enzimática. Neste trabalho a atividade de poligalacturonase atingiu o pico de produção de 8,05 UI/mL com 72 h. de cultivo em seu terceiro ciclo com 12% de polpa cítrica, usando como inoculante o A. niger. Já a produção de celulase ocorreu tanto com o A. niger quanto com o T. reesei, com picos de 0,57 e 0,72 FPU/mL respectivamente. Quanto ao enriquecimento proteico da polpa cítrica após o cultivo com A. niger e T. reesei houve uma elevação de 7,97% para 22,8% e 26,8% respectivamente, através do processo com reciclo da biomassa e caldo fermentativo. Um estudo comparativo de sacarificação da polpa cítrica por via ácida também foi feito com 0,1% de H2SO4 a 121ºC e 1 atm em diferentes tempos. Os melhores tempos foram de 60 e 120 min. com... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The global need for clean technologies, renewable, and efficient use of land, more and more production will be based on the use of biotechnology with agribusiness residues. The citrus pulp obtained from orange (Citrus sinensis) is an important residue that only in the State of São Paulo is estimated at 7.693 x 106 tonnes produced by the citrus industry. This study aimed the evaluation of the biotechnological and chemical saccharification of citrus pulp peel. The production of crude enzyme extract using citrus pulp from the citrus industry has been studied to produce cellulase and polygalacturonase by fermentation in a simple batch procedure with cell and broth recycle using the fungi Trichoderma reesei and Aspergillus niger. The fermented residues were evaluated for the incorporated protein during fermentation. The citrus pulp proved to be an efficient substrate in enzyme production. In this work the results of polygalacturonase production peaked at 8.05 U/mL in 72 h. cultivation in its third cycle with 10% citrus pulp, using as inoculum A. niger. The production of cellulase occurred both with A. niger and T. reesei with, with peaks of 0.57 and 0.72 FPU/mL, respectively. As for the protein enrichment of citrus pulp after cultivation with A. niger and T. reesei there was an increase of 7.97% to 22.8% and 26.8%, respectively, through the process with recycling of biomass and fermented broth. A comparative study of the citrus pulp saccharification by acid was also done with 0.1% H2SO4 at 121 °C and 1 atm at different times. The best times were 60 and 120 min. with 43.8 grams of sugar and 42.1 respectively per 100 g of dried citrus pulp. This technique is fast and efficient, but the cost was not competitive when compared to the cost of sucrose from sugar cane. But the use of citrus pulp as a substrate for production... (Complete abstract click electronic access below)
Mestre

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The present study consisted of (1) selection of pre-treatment adequate temperature/time binomial applied to the raw material, (2) optimization of fruit and vegetables pulps formulation, (3) selection of pasteurization conditions to be applied to the end product, (4) evaluation of untreated pulp (ST) and pasteurized pulp (TT) modifications, with utilization of transparent (T) and opaque (O) packaging, and maintained in refrigerated or in frozen conditions. Pulps were monitored for physicochemical, biochemical, microbiological, rheological and sensory parameters. The optimized pulp consists in an apple base (41 %) and pineapple (31 %), to which cabbage (8%), pumpkin (10%) and banana (10%) were introduced. The temperature/time binomial of the thermal pre-treatments are specific for each raw-material (100 °C/ 5 minutes for cabbage, 90 °C/ 6 minutes for pumpkin and 100 °C/ 1 minute for “Fuji” apple and 1,5 minutes for the Granny Smith variety). The established pasteurization temperature/time binomial was 75 °C/ 90 seconds. The developed pulp in transparent and opaque packaging under refrigeration showed a shelf-life of 7 and 14 days, respectively. In frozen storage, quality maintenance is more dependent of storage time and no significant changes were observed for 60 days.

Olive oil is produced using, essentially, the same method that was implemented in ancient times, except for the industrial improvement and development. Current extraction processes require crushing of whole olives; these practices, however, might compromise the oil richness regarding phenolic compound and other molecules that have been demonstrated to be beneficial. Moreover, the traditional method for obtaining olive oil generates different by-products, such as olive pomace and waste water, which can be contaminants at different levels and are difficult to exploit in other areas. Those are the reasons why many researchers have recently focused on the search for innovative olive processing methods that enhance olive oil content of bioactive compounds and reduce the waste. In order to obtain a richer olive oil in terms of phenolic compounds and avoid the generation of residues, a deconstruction of the olive fruit has been proposed (Olmo-García & Olmo-Peinado, 2013a; Olmo-García & Olmo-Peinado, 2013b). It consists on a stoning of the olive fruits to obtain the pulp on the one hand and the stone on the other. After that step, the pulp is dehydrated and pressed to obtain an olive oil with higher phenolic content and a new product consisting on a hydrosoluble powder, containing high levels of fiber and abundance of bioactive compounds. This powder, which has been denominated as “olive flour”, fulfills the criteria to act as a potential ingredient for functional food. Thus, the present work has been conducted in the field of Food Metabolomics, with the objective of accomplishing the comprehensive qualitative and quantitative characterization of different olive flours, by applying a powerful analytical method (LC-MS) which allows the determination of phenolic compounds, triterpenic acids, some organic acids and tocopherols present in the matrix under study.

During the past two decades several novel spoilage micro-organisms have emerged. Raw materials and products have been contaminated in increasing numbers of spoilage incidents causing widespread problems within the juice and beverage industry. This study investigates two such spoilage micro-organisms, A licyclobacillus acidoterrestris and Propionibacterium cyclohexanicum, both isolated from pasteurised contaminated fruit juice. A variety of media were tested to determine which supported optimal growth of A. acidoterrestris with Orange Serum Agar providing consistently high plate counts. The presence of A. acidoterrestris in raw materials and shelf stable products was monitored and the effects on its growth and survival of temperature, headspace and movement of containers during storage were investigated. The survival of P. cyclohexanicum after pasteurisation was assessed and growth determined at a variety of temperatures. The survival of each bacterium was investigated in different fruit juices, when challenged by the preservatives sodium benzoate and potassium sorbate and the bacteriocin nisin and when grown in the same juice container and co-cultured on the same solid medium. 17% of samples tested were contaminated by A. acidoterrestris; however P. cyclohexanicum was not isolated from any sample. P. cyclohexanicum survived 10 minutes at temperatures of 4°C to 95°C and grew in orange, tomato and pineapple juice while A. acidoterrestris grew in all juices tested. A. acidoterrestris was inhibited by sodium benzoate (500ppm), potassium sorbate (500ppm) and nisin (51U/ml). P. cyclohexanicum, although not inhibited by nisin (1000IU/ml), was susceptible to sodium benzoate (500ppm) and potassium sorbate (l000ppm). I-Ieadspace, movement of containers and storage temperatures affected detection rates of A. acjdoterrestrjs. Co-cultures demonstrated that if found within the same enviromnent, both bacilli can survive and cause spoilage. A. acidoterrestris is a world wide contaminant within the soft drinks industry and, considering the results of these studies P. cyclohexanicum with its heat resistance and tolerance to nisin may also emerge as a major spoilage microorganism

Commingled composites are stronger than those manufactured with the standard manufacturing method. The objective of the thesis is to answer why that is, to investigate the microstructure of the composites, to model composite strength and compare experimental values with theoretical for composites having poly lactic acid (PLA) as matrix material and composites having poly propylene (PP) as matrix material. X - Ray micro - computed tomography was used to investigate the micro structure of the composites. Input from X - Ray micro - computed tomography was used to show that commingled PLA composites are stronger than standard PLA composites because the fibers are longer and more of them are orientated closer to the loading direction. Composites having PP as matrix material have lower strength than composites with PLA as matrix material. The strength for these composites is pretty much the same regardless of manufacturing method but still a little higher for commingled PP composites. Theoretical strength is modelled with the modified rule of mixture and correlates well with experimental values, having an R2 value of 0.95 for average composite strength.

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
O Brasil à um dos paÃses que mais produz resÃduos agroindustriais, como os resÃduos de frutas pelas indÃstrias de polpas, o que tem contribuÃdo para o aumento da produÃÃo do lixo orgÃnico provocando graves problemas ambientais. O Nordeste se destaca devido à enorme diversidade de frutos considerados exÃticos, sendo o cajà (Spondias mombin L.) um forte exemplo. Este fruto contÃm substÃncias antioxidantes, presenÃa de compostos fenÃlicos, tais como flavonoides, Ãcidos fenÃlicos, antocianinas, carotenoides, alÃm das vitaminas A e C. Desta forma, este estudo propÃs caracterizar e quantificar a pelÃcula comestÃvel de cajà a fim de direcionar o processo de extraÃÃo de carotenoides por maceraÃÃo enzimÃtica e assim determinar a melhor condiÃÃo, atravÃs de um planejamento experimental, alÃm de avaliar a influÃncia de fatores fÃsicos e fÃsico-quÃmicos na maceraÃÃo enzimÃtica de pelÃcula comestÃvel de cajÃ, e por fim realizar a maceraÃÃo enzimÃtica de pelÃcula de cajà em reator de bancada e obter um produto em pà atravÃs de secagem por atomizaÃÃo. A pelÃcula de cajà apresentou-se como uma boa fonte de carotenoides, onde a melhor condiÃÃo para recuperaÃÃo de carotenoides foi ao utilizar 300 ÂL do complexo enzimÃtico Pectinex XXL durante o perÃodo de 3 horas de incubaÃÃo, conseguindo o teor de 120,94 Âg/g. Dentre os fatores fÃsicos e fÃsico-quÃmicos, a utilizaÃÃo de preparaÃÃes enzimÃticas de carÃter celulolÃticos junto Ãs preparaÃÃes pectinolÃticas, para a recuperaÃÃo de carotenoides de pelÃcula comestÃvel de cajÃ, nÃo se mostrou eficiente e o ajuste do pH prÃximo à neutralidade (pH 6,0), antes de iniciar a maceraÃÃo mostrou-se eficiente para uma maior recuperaÃÃo de carotenoides, isto a nÃvel laboratorial. A quantidade de Ãgua adicionada no processo nÃo altera a recuperaÃÃo de carotenoides, podendo ser utilizada nas proporÃÃes pelÃcula: Ãgua de 1: 2, 1: 3 ou 1: 4. O emprego do ultrassom associado à maceraÃÃo enzimÃtica funcionou em escala laboratorial. A utilizaÃÃo de reator de bancada foi tecnicamente viÃvel especialmente pela melhora das condiÃÃes de homogeneizaÃÃo da mistura reacional, o que por sua vez levou à obtenÃÃo de maior teor de carotenoides recuperados na fase aquosa, nÃo sendo necessÃrio ajuste do pH do meio reacional. A secagem por atomizaÃÃo foi possÃvel sendo necessÃria uma adequaÃÃo dos fatores que influenciam a secagem para que se encontre a melhor condiÃÃo.
Brazil is one of the countries that most produces organic residues, such as residues of fruit pulp industries, which have contributed to the increased production of organic waste causing serious environmental problems. The Brazilian Northeast stands out due to the huge diversity of fruits considered exotic, where the yellow mombin (Spondias mombin L.) is a good example. This fruit contains antioxidants, phenolic compounds such as flavonoids, phenolic acids, anthocyanins, carotenoids, and also vitamins A and C. Thus, this study aimed to characterize and quantify the yellow mombin edible peel, in order to direct the process of extraction of carotenoids by enzymatic maceration and then determine the best condition, through an experimental design, and also to evaluate the influence of physical and physico-chemical factors on enzymatic maceration of the yellow mombin edible peel, and finally performing enzymatic maceration in the the yellow mombin edible peel in a batch reactor and obtain a product powder through spray drying. The yellow mombin edible peel presented himself as a good source of carotenoids, where the best condition for recovery of carotenoids was using 300 ÂL of the Pectinex enzymatic complex XXL during 3 hours of incubation, reaching the level of 120.94 Âg/g. Among the physical and physico-chemical factors, the use of enzyme preparations of cellulolytics status with the pectinolytic preparations for the recovery of carotenoids yellow mombin edible peel was not efficient, and adjusting the pH to neutrality (pH 6.0) before starting maceration proved efficient for a greater recovery of carotenoids, that in the laboratory level. The amount of water added in the process does not alter the recovery of carotenoids, used in proportions skin: water of 1: 2, 1: 3 or 1: 4. The use of ultrasound associated with enzymatic maceration worked at the laboratory scale. The use of batch reactor was technically feasible especially for the improvement of the conditions of homogenization of the mixture, which in turn led to obtaining higher levels of carotenoids recovered in the aqueous phase, not being necessary to adjust the pH of the reaction environment. Spray drying was possible being necessary suitability of the factors that influence drying to find the best condition necessary.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.
ENGLISH ABSTRACT: Bacteria belonging to the genus Alicyclobacillus are thermo-acidophilic spore-formers that are able to spoil acidic food and beverage products through the production of guaiacol and other taint compounds, which causes a medicinal off-flavour and/or odour in the products. This thesis reports on the comparison of methods used for the isolation of species of Alicyclobacillus, as well as the growth behaviour and guaiacol production of different strains isolated from the South African fruit processing environment. Two methods for guaiacol detection were also evaluated and compared. Three isolation methods frequently used by South African fruit processors were compared with regards to their ability to isolate a strain of A. acidoterrestris from diluted peach juice concentrate. Method 1, the International Federation of Fruit Juice Producers (IFU) Method No. 12, makes use of spread plating onto Bacillus acidoterrestris (BAT) agar plates; Method 2 involves pour plating using acidified potato dextrose agar (PDA); and Method 3 makes use of membrane filtration and incubation of the membrane on K agar. The IFU Method No. 12 was the most effective method for the isolation of A. acidoterrestris, with a recovery of 75.97%. These results support the use of the IFU Method No. 12 as a standard international method for the isolation and detection of species of Alicyclobacillus. Seven strains of Alicyclobacillus, including the type strains A. acidoterrestris DSM 3922T and A. acidocaldarius DSM 446T and five strains isolated from a South African fruit processing plant, A. acidoterrestris FB2, FB14, FB32, FB38 and A. acidocaldarius FB19, were analysed based on their growth characteristics and guaiacol production under optimum conditions. Strains were inoculated into BAT medium at pH 4.00, supplemented with 100 mg.L-1 vanillin, and incubated at 45°C for 7 d. All the strains had similar growth patterns, with cell concentrations increasing rapidly from 0-24 h, followed by a stabilisation around maximum cell concentrations of 105-107 cfu.mL-1. Cell concentrations after heat shock, measured as an indication of spore formation, increased to maximum values of 105-107 cfu.mL-1, indicating an increase in spores as the cell density and competition for resources increased. All the strains were able to produce guaiacol in detectable concentrations [as measured by the peroxidase enzyme colourimetric assay (PECA)], and, therefore, possess the potential to cause product spoilage. Bacteria belonging to the genus Alicyclobacillus are thermo-acidophilic spore-formers that are able to spoil acidic food and beverage products through the production of guaiacol and other taint compounds, which causes a medicinal off-flavour and/or odour in the products. This thesis reports on the comparison of methods used for the isolation of species of Alicyclobacillus, as well as the growth behaviour and guaiacol production of different strains isolated from the South African fruit processing environment. Two methods for guaiacol detection were also evaluated and compared. Three isolation methods frequently used by South African fruit processors were compared with regards to their ability to isolate a strain of A. acidoterrestris from diluted peach juice concentrate. Method 1, the International Federation of Fruit Juice Producers (IFU) Method No. 12, makes use of spread plating onto Bacillus acidoterrestris (BAT) agar plates; Method 2 involves pour plating using acidified potato dextrose agar (PDA); and Method 3 makes use of membrane filtration and incubation of the membrane on K agar. The IFU Method No. 12 was the most effective method for the isolation of A. acidoterrestris, with a recovery of 75.97%. These results support the use of the IFU Method No. 12 as a standard international method for the isolation and detection of species of Alicyclobacillus. Seven strains of Alicyclobacillus, including the type strains A. acidoterrestris DSM 3922T and A. acidocaldarius DSM 446T and five strains isolated from a South African fruit processing plant, A. acidoterrestris FB2, FB14, FB32, FB38 and A. acidocaldarius FB19, were analysed based on their growth characteristics and guaiacol production under optimum conditions. Strains were inoculated into BAT medium at pH 4.00, supplemented with 100 mg.L-1 vanillin, and incubated at 45°C for 7 d. All the strains had similar growth patterns, with cell concentrations increasing rapidly from 0-24 h, followed by a stabilisation around maximum cell concentrations of 105-107 cfu.mL-1. Cell concentrations after heat shock, measured as an indication of spore formation, increased to maximum values of 105-107 cfu.mL-1, indicating an increase in spores as the cell density and competition for resources increased. All the strains were able to produce guaiacol in detectable concentrations [as measured by the peroxidase enzyme colourimetric assay (PECA)], and, therefore, possess the potential to cause product spoilage. iv The influence of temperature on the growth and guaiacol production of the Alicyclobacillus strains was also investigated and two guaiacol detection methods, the PECA and headspace gas-chromatography mass-spectrometry (HS GC-MS), were compared with regards to their ability to detect guaiacol. The strains were incubated at 25°C and 45°C for 6 d and samples analysed every 24 h. Growth of the A. acidoterrestris strains was slower at 25°C, and maximum cell concentrations were lower than at 45°C. A decrease in cell concentrations was observed in the A. acidocaldarius strains at 25°C, as this temperature is below their growth temperature range. All the strains were able to produce guaiacol at 45°C, with guaiacol only being detected once a cell concentration of 104-105 cfu.mL-1 had been reached. The maximum guaiacol concentrations detected at 45°C in the samples containing A. acidoterrestris were significantly higher than those detected in the A. acidocaldarius samples. At 25°C there was a longer lag phase before guaiacol was detected in the A. acidoterrestris samples, while no guaiacol was detected in the samples containing A. acidocaldarius. Because guaiacol is produced at ambient temperatures, cooling of products is recommended to control spoilage by A. acidoterrestris. The sensitivity of the two guaiacol detection methods also differed significantly and, therefore, the PECA is recommended for presence/absence detection of guaiacol, while HS GCMS is recommended where accurate quantification of guaiacol is required. Alicyclobacillus acidoterrestris FB2 was investigated for its ability to grow and produce guaiacol in white grape juice supplemented with vanillin at different concentrations. Alicyclobacillus acidoterrestris FB2 was inoculated into white grape juice concentrate diluted 1:10 with distilled water containing 0-500 mg.L-1 vanillin and incubated at 45°C for 6 d. Similar growth patterns were observed in all the samples, except in the sample containing 500 mg.L-1 vanillin, which had a longer lag phase of growth. Guaiacol concentrations, detected using the PECA, increased as the vanillin concentration increased, with the exception of the sample containing 500 mg.L-1 vanillin, where less guaiacol was detected than in the sample containing 250 mg.L-1 vanillin, due to growth inhibition caused by the higher vanillin concentration. A number of conditions need to be favourable for detectable guaiacol production to occur and it could, therefore, be possible to minimise or prevent guaiacol production by controlling or eliminating some of these factors. Good manufacturing practices should be employed in order to minimise contamination and, therefore, spoilage, by Alicyclobacillus species.
AFRIKAANSE OPSOMMING: Bakterieë wat aan die genus Alicyclobacillus behoort, is termo-asidofiliese spoorvormers wat suur voedsel en drank produkte kan bederf deur die produksie van guaiakol en ander bederf verbindings, wat ‘n medisinale geur en/of reuk in die produkte veroorsaak. Hierdie tesis doen verslag oor die vergelyking van metodes wat vir die isolasie van spesies van Alicyclobacillus gebruik word, sowel as die groei kenmerke en guaiakol produksie van verskillende stamme wat uit die Suid- Afrikaanse vrugte prosesseringsomgewing geïsoleer is. Twee metodes vir die deteksie van guaiakol is ook geëvalueer en vergelyk. Drie isolasie metodes wat algemeen deur Suid-Afrikaanse vrugteprosesseerders gebruik word, is vergelyk ten opsigte van hul vermoë om H A. acidoterrestris stam uit verdunde perskesap konsentraat te isoleer. Metode 1, die Internasionale Federasie van Vrugtesap Produseerders (IFU) Metode No. 12, maak gebruik van spreiplating op Bacillus acidoterrestris (BAT) agar plate; Metode 2 behels gietplating met aartappel dekstrose agar (PDA) and Metode 3 maak gebruik van membraan filtrasie en inkubasie van die membraan op K agar. Die IFU Metode No. 12 was die mees effektiewe metode vir die isolasie van A. acidoterrestris, met H sel herwinning van 75.97%. Hierdie resultate ondersteun die gebruik van die IFU Metode No. 12 as H standaard internasionale metode vir die isolasie en deteksie van spesies van Alicyclobacillus. Sewe Alicyclobacillus stamme, insluitende die tipe stamme A. acidoterrestris DSM 3922T en A. acidocaldarius DSM 446T en vyf stamme geïsoleer uit ‘n Suid- Afrikaanse vrugte prosesseringsaanleg, A. acidoterrestris FB2, FB14, FB32, FB38 en A. acidocaldarius FB19, is geanaliseer met betrekking tot hul groei kenmerke en guaiakol produksie onder optimum toestande. Stamme is in BAT medium by pH 4.00, aangevul met 100 mg.L-1 vanillin, geïnokuleer en geïnkubeer teen 45°C vir 7 d. Al die stamme het soortgelyke groeipatrone getoon, met selgetalle wat vinnig toegeneem het van 0-24 h, gevolg deur ‘n stabilisering rondom maksimum selgetalle van 105-107 kve.mL-1. Selgetalle na hitte behandeling, gemeet as H aanduiding van spoorvorming, het toegeneem tot maksimum waardes van 105-107 kve.mL-1, wat aandui dat spore toegeneem het soos die seldigtheid en kompetisie vir voedingsbronne toegeneem het. Al die stamme kon guaiakol in bespeurbare konsentrasies produseer [soos gemeet deur die peroksidase ensiem kolorimetriese bepaling (PEKB)] en besit dus die potensiaal om produkte te bederf. Die invloed van temperatuur op groei en guaiakol produksie van die Alicyclobacillus stamme is ook ondersoek en twee guaiakol deteksie metodes, die PEKB en topspasie gas-kromatografie massa-spektrometrie (TS GK-MS) is vergelyk ten opsigte van hul vermoë om guaiakol op te spoor. Die stamme is geïnkubeer teen 25°C en 45°C vir 6 d en monsters is elke 24 h geanaliseer. Groei van die A. acidoterrestris stamme was stadiger by 25°C en maksimum selgetalle was laer as by 45°C. H Vermindering in selgetalle is waargeneem in die A. acidocaldarius stamme by 25°C, aangesien hierdie temperatuur buite hul groei temperatuur grense val. Al die stamme kon guaiakol produseer by 45°C, met guaiakol deteksie wat eers H aanvang geneem het nadat H sel konsentrasie van 104-105 kve.mL-1 bereik is. Die maksimum guaiakol konsentrasies wat by 45°C in die monsters met A. acidoterrestris opgespoor is, was beduidend hoër as die konsentrasies wat in die A. acidocaldarius monsters opgespoor is. By 25°C was daar H langer sloerfase voor guaiakol opgespoor is in die A. acidoterrestris monsters, terwyl geen guaiakol opgespoor is in die monsters wat A. acidocaldarius bevat het nie. Aangesien guaiakol by kamertemperatuur geproduseer word, word verkoeling van produkte aanbeveel ten einde bederf deur A. acidoterrestris te beheer. Die sensitiwiteit van die twee guaiakol deteksie metodes het ook beduidend verskil en dus word die gebruik van die PEKB aanbeveel vir teenwoordigheid/afwesigheid deteksie van guaiakol, terwyl TS GK-MS aanbeveel word waar akkurate kwantifisering van guaiakol vereis word. Ondersoek is ingestel na die vermoë van A. acidoterrestris FB2 om te groei en guaiakol te produseer in witdruiwesap aangevul met verskillende vanillin konsentrasies. Alicyclobacillus acidoterrestris FB2 is geïnokuleer in witdruiwesap konsentraat 1:10 verdun met gedistilleerde water wat 0-500 mg.L-1 vanillin bevat het en is geïnkubeer teen 45°C vir 6 d. Soortgelyke groeipatrone is waargeneem in al die monsters, behalwe die monster wat 500 mg.L-1 vanillin bevat het, wat H langer sloerfase van groei gehad het. Guaiakol konsentrasies, soos gemeet deur die PEKB, het toegeneem soos die vanillin konsentrasie toegeneem het, met die uitsondering van die monster wat 500 mg.L-1 vanillin bevat het, waar minder guaiakol opgespoor is as in die monster wat 250 mg.L-1 bevat het as gevolg van groei inhibisie veroorsaak deur die hoër vanillin konsentrasie. H Aantal toestande moet gunstig wees vir guaiakol produksie om plaas te vind en dit kan dus moontlik wees om guaiakol produksie te minimaliseer of te voorkom deur die beheer of uitskakeling van sommige van hierdie faktore. Goeie vervaardigingspraktyke moet in plek gestel word ten einde kontaminasie en bederf deur Alicyclobacillus spesies tot H minimum te beperk.

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2011.
Includes bibliography.
ENGLISH ABSTRACT: Alicyclobacillus species are thermo-acidophilic bacteria that produce highly resistant endospores able to survive the processing temperatures of fruit concentrate manufacturing, including evaporation and conventional pasteurisation (86 ° - 96 °C for ± 2 min). Alicyclobacillus endospores retain their viability in juice concentrates which, under favourable conditions, could germinate and multiply to numbers high enough to cause spoilage and product deterioration through the production of chemical taint compounds. This thesis reports on the distribution of Alicyclobacillus in the fruit concentrate processing environment and the effect of current manufacturing practices on the accumulation of Alicyclobacillus in fruit concentrates. These practices include the recirculation (recycling) of flume water as a means of water conservation, as well as continuous process running times when facilities operate at full capacity. This thesis also reports on the effect of fruit variety and skin type on the occurrence of Alicyclobacillus in fruit concentrates. Alicyclobacillus was monitored at nine processing stages of fruit concentrate manufacturing during the functioning of either a recirculating or a one-pass (not recirculated) flume water system. Significantly higher Alicyclobacillus levels were recovered in fruit mash, single strength juice, concentrate and the final pasteurised product (± 30 °Brix) during the functioning of a re circulating flume system, compared to when a one-pass flume system was functional (P < 0.05). Irrespective of the flume system, high Alicyclobacillus levels were recovered from the concentrate and condensate water (a by-product of juice concentration) from the evaporator, which makes this a point of concern during concentrate manufacturing. Manufacturing practices such as the recirculation of flume water and the recovery of condensate water for fruit washing purposes pose a potential risk of Alicyclobacillus contamination and accumulation in fruit concentrates and the processing environment. The effect of continuous process running times on Alicyclobacillus was monitored in a facility that was operating at full capacity. Sampling occurred every 12 h at four processing stages, during a processing tempo of 1.8 - 2.0 t h-1 for 108 h. Vegetative cells increased significantly (P < 0.05) in single strength juice and condensate water after 84 h of processing, with 3.15 and 3.85 log10 cfu mL-1 recovered, respectively. Similar accumulation patterns of vegetative cells were observed in concentrate and the final pasteurised product. Endospores in single strength juice, concentrate and the final product were also the highest after 84 h of processing with 1.32, 1.59 and 1.64 log10 cfu mL-1, respectively. When fruit concentrate manufacturing facilities process at full capacity, a restriction in the continuous process running time to under 84 h in between CIP procedures, along with good manufacturing practices, can minimise Alicyclobacillus accumulation in fruit concentrates. The effect of fruit skin type, specifically hairy-skinned stone fruits (peach and apricot) and smooth-skinned pome fruits (apple and pear) on the occurrence of Alicyclobacillus in concentrates were examined. Apple concentrate samples had the highest occurrence (average %) of vegetative Alicyclobacillus cells (50%), followed by apricot (40%), peach (15%) and pear (10%) concentrates. The occurrence of Alicyclobacillus endospores in fruit concentrate samples were also the highest in apple (50%), followed by pear (25%), apricot (20%), and peach (10%) concentrates. The occurrence of Alicyclobacillus vegetative cells and endospores did not differ significantly (P > 0.05) between concentrates from hairy-skin and smooth-skin fruit varieties. Thus it was concluded that fruit washing steps prior to processing was more critical for the control of Alicyclobacillus than the type of fruit skin being processed.
AFRIKAANSE OPSOMMING: Alicyclobacillus spesies is termo-asidofiliese bakterieë wat hoogs bestande endospore produseer met die vermoë om prosesseringstemperature, insluitend verdamping en konvensionele pasteurisasie temperature (86 ° - 96 °C vir ± 2 min), tydens die vervaardiging van vrugtekonsentraat te oorleef. Alicyclobacillus endospore behou hul lewensvatbaarheid in vrugtekonsentrate en kan in gunstige toestande ontkiem en vermeerder tot getalle wat wansmake in produkte kan veroorsaak weens die produksie van chemiese verbindings. Hierdie tesis doen verslag oor die verspreiding van Alicyclobacillus in die vrugtekosentraat prosesseringsomgewing en oor die effek van huidige produksie praktyke op die akkumulasie van Alicyclobacillus in vrugtekonsentrate. Die praktyke sluit in, die hersirkulering van leigeut (transport) water as ‘n wyse van waterbesparing, asook aaneenlopende prosesseringstye wanneer vrugtekosentraat fabrieke teen ‘n volle kapasiteit prosesseer. Daar word ook verslag gedoen oor die effek van verskillende vrug variëteite en vel tipes op die voorkoms van Alicyclobacillus in vrugtekonsentrate. Alicyclobacillus was gemonitor by nege verskillende stadiums van ‘n vrugtekosentraat prosesseringsfabriek tydens die funksionering van óf 'n hersirkulerende óf ‘n deurlopende (nie-hersirkulerende) leigeut waterstelsel. Alicyclobacillus vlakke was beduidend hoër in gemaalde vrugte, enkelsterkte sap, konsentraat en die finale gepasteuriseerde produk (± 30 °Brix), gedurende die funksionering van 'n hersirkulerende leigeutstelsel, in vergelyking met die funksionering van ‘n deurlopende leigeutstelsel (P < 0.05 ). Ongeag van die leigeutstelsel, is hoë vlakke Alicyclobacillus gevind in konsentraat en kondensaat water ('n by-produk van die sap konsentrasie porses) vanuit die verdamper, en maak dit dus ‘n punt van belang tydens die vervaardiging van vrugtekonsentraat. Daar is gevind dat vervaardigingspraktyke soos die hersirkulasie van leigeut water en die herwinnig van kondensaat water moontlike risiko’s inhou vir die besoedeling en akkumulasie van Alicyclobacillus in vrugtekosentrate en die prosesseringsomgewing. Die effek van aaneenlopende prosesseringstye op Alicyclobacillus was gemonitor in 'n vrugtekosentraat prosesseringsfabriek wat teen volle kapasiteit prosesseer. Steekproefneming het elke 12 h by vier prosesseringsstadiums geskied, tydens 'n prosesseringstempo van 1.8 - 2.0 t h-1 vir 108 h. Vegetatiewe selle het beduidend toegeneem (P < 0.05) in die enkelsterkte sap en kondensaat water na 84 uur van prosessering, met 3.15 en 3.85 log10 kve mL-1, onderskeidelik verhaal. Soortgelyke akkumulasiepatrone vir vegetatiewe selle was waargeneem in konsentraat en die finale gepasteuriseerde produk. Endospore in enkelsterkte sap, konsentaat en die finale produk was ook die hoogste na 84 uur van prosessering, met 1.32, 1.59 en 1.64 log10 kve mL-1, onderskeidelik. Wanneer vrugtekonsentraat fabrieke teen volle kapasiteit prosesseseer, kan 'n beperking in aaneenlopende prosesseringstye tot onder 84 h tussen CIP prosedures, gepaard met goeie vervaardigingspraktyke, die akkumulasie van Alicyclobacillus in vrugte konsentate verminder. Die effek van verskillende vrug variëteite se vel tipes, spesifiek harige-vel steenvrugte (perske en appelkoos) en gladde-vel kernvrugte (appel en peer) op die voorkoms van Alicyclobacillus in vrugtekonsentrate was ondersoek. Appel konsentaat monsters het die hoogste voorkoms van vegetatiewe Alicyclobacillus selle gehad (gemiddelde %), met (50%), gevolg deur appelkoos (40%), perske (15%) en peer (10%) konsentraat. Die voorkoms van Alicyclobacillus endospore in vrugte konsentraat monsters was weer die hoogste in appel (50%), gevolg deur peer (25%), appelkoos (20%), en perske (10%) konsentraat. Die voorkoms van Alicyclobacillus vegetatiewe selle en endospore het nie betekenisvol tussen konsentrate van harige-vel en gladdevel vrug variëteite verskil nie (P > 0.05). Die gevolgtrekking was dat vrugte wasstappe, voor die prosessering van vrugtekonsentraat, van meer belang is vir die beheer van Alicyclobacillus as die vel tipe van die vrug variëteit wat geprosesseer word.

Includes abstract.
Includes bibliographical references.
Thus, this study focused on the determination of antioxidant activity and the extraction of phenolic antioxidants from fruit processing wastewaters obtained from fruit processors in the Western Cape region of South Africa, using various extraction techniques. The chemical analysis of the fruit processing wastewaters showed that the silage water SW had the highest concentration of total phenols of 399.52 mgIL gallic acid equivalents (GAE) and apple wastewater AWl had the lowest concentration of 7.61 mg/L GAE. The fruit processing wastewaters also contained sugars and complex carbohydrates.

In the production of paper, the quality of the pulp is an important factor both for the productivity and for the final quality. Reliable real-time measurements of pulp quality are therefore needed. One way is to use acoustic or vibration sensors that give information-rich signals and place the sensors at suitable locations in a pulp production line. However, these sensors are not selective for the pulp properties of interest. Therefore, advanced signal processing and multivariate calibration are essential tools. The current work has been focused on the development of calibration routes for extraction of information from acoustic sensors and on signal processing algorithms for enhancing the information-selectivity for a specific pulp property or class of properties. Multivariate analysis methods like Principal Components Analysis (PCA), Partial Least Squares (PLS) and Orthogonal Signal Correction (OSC) have been used for visualization and calibration. Signal processing methods like Fast Fourier Transform (FFT), Fast Wavelet Transform (FWT) and Continuous Wavelet Transform (CWT) have been used in the development of novel signal processing algorithms for extraction of information from vibrationacoustic sensors. It is shown that use of OSC combined with PLS for prediction of Canadian Standard Freeness (CSF) using FFT-spectra produced from vibration data on a Thermo Mechanical Pulping (TMP) process gives lower prediction errors and a more parsimonious model than PLS alone. The combination of FFT and PLS was also used for monitoring of beating of kraft pulp and for screen monitoring. When using regular FFT-spectra on process acoustic data the obtained information tend to overlap. To circumvent this two new signal processing methods were developed: Wavelet Transform Multi Resolution Spectra (WT-MRS) and Continuous Wavelet Transform Fibre Length Extraction (CWT-FLE). Applying WT-MRS gave PLS-models that were more parsimonious with lower prediction error for CSF than using regular FFT-Spectra. For a Medium Consistency (MC) pulp stream WT-MRS gave predictions errors comparable to the reference methods for CSF and Brightness. The CWT-FLE method was validated against a commercial fibre length analyzer and good agreement was obtained. The CWT-FLE-curves could therefore be used instead of other fibre distribution curves for process control. Further, the CWT-FLE curves were used for PLS modelling of tensile strength and optical parameters with good results. In addition to the mentioned results a comprehensive overview of technologies used with acoustic sensors and related applications has been performed.
Vid framställning av pappersprodukter är kvaliteten på massan en viktig faktor för produktiviteten och kvalitén på slutresultatet. Det är därför viktigt att ha tillgång till tillförlitliga mätningar av massakvalitet i realtid. En möjlighet är att använda akustik- eller vibrationssensorer i lämpliga positioner vid enhetsoperationer i massaprocessen. Selektiviteten hos dessa mätningar är emellertid relativt låg i synnerhet om mätningarna är passiva. Därför krävs avancerad signalbehandling och multivariat kalibrering. Det nu presenterade arbetet har varit fokuserat på kalibreringsmetoder för extraktion av information ur akustiska mätningar samt på algoritmer för signalbehandling som kan ge förbättrad informationsselektivitet. Multivariata metoder som Principal Component Analysis (PCA), Partial Least Squares (PLS) and Orthogonal Signal Correction (OSC) har använts för visualisering och kalibrering. Signalbehandlingsmetoderna Fast Fourier Transform (FFT), Fast Wavelet Transform (FWT) och Continuous Wavelet Transform (CWT) har använts i utvecklingen av nydanande metoder för signalbehandling anpassade till att extrahera information ur signaler från vibrations/akustiska sensorer. En kombination av OSC och PLS applicerade på FFT-spektra från raffineringen i en Termo Mechnaical Pulping (TMP) process ger lägre prediktionsfel för Canadian Standard Freeness (CSF) än enbart PLS. Kombinationen av FFT och PLS har vidare använts för monitorering av malning av sulfatmassa och monitorering av silning. Ordinära FFT-spektra av t.ex. vibrationssignaler är delvis överlappande. För att komma runt detta har två signalbehandlingsmetoder utvecklats, Wavelet Transform Multi Resolution Spectra (WT-MRS) baserat på kombinationen av FWT och FFT samt Continuous Wavelet Transform Fibre Length Extraction (CWT-FLE) baserat på CWT. Tillämpning av WT-MRS gav enklare PLS-modeller med lägre prediktionsfel för CSF jämfört med att använda normala FFT-spektra. I en annan tillämpning på en massaström med relativt hög koncentration (Medium Consistency, MC) kunde prediktioner för CSF samt ljushet erhållas med prediktionsfel jämförbart med referensmetodernas fel. Metoden CWT-FLE validerades mot en kommersiell fiberlängdsmätare med god överensstämmelse. CWT-FLE-kurvorna skulle därför kunna användas i stället för andra fiberdistributionskurvor för processtyrning. Vidare användes CWT-FLE kurvor för PLS modellering av dragstyrka samt optiska egenskaper med goda resultat. Utöver de nämnda resultaten har en omfattande litteratursammanställning gjorts över området och relaterade applikationer.
QC 20100629

Abstract Environmental concern and tighter public regulations have created new pressures to reduce effluent loading from kraft pulp bleaching during the past decades. This trend has forced both pulp mills and the related engineering industries to develop and optimise equipment for the pulping processes which fulfils these demands. New pulp washers and washing systems connected with the introduction of new oxygen-based reagents have in particular provided considerably improved tools for reusing process water and thereby essentially reducing effluent discharge or even allowing the implementation of a totally closed water circulation system in kraft pulp bleaching. This study was performed mainly on a laboratory scale at the University of Oulu, but some pilot-scale tests were also performed to confirm the findings of the laboratory-scale evaporation test. Another aim of the pilot-scale tests was to produce enough concentrate for further processing. Conditions were strictly controlled in all the experiments in order to ensure that conclusions could be reached regarding the phenomena examined. The results reported here indicate that the amounts of transition metal ions such as iron, copper or manganese in the process water or water to be recirculated should be kept as low as possible during chlorine dioxide or peracetic acid bleaching, as even a small amount (<<5 ppm) markedly reduced pulp quality and increased reagent consumption. The results also show that evaporation can be used as a method for purifying acidic effluent from both chlorine dioxide and peracetic acid bleaching, and that the resulting condensates were free of transition metals and clean enough for reuse in both bleaching processes. The purity of the condensates was further improved by neutralising the feed pH of the acidic effluents from the bleach plant before evaporation. The results also indicate that the chloride ions in the concentrate arising from evaporation of the acidic effluent from chlorine dioxide bleaching can be removed by a combined acidification/re-evaporation system.

Orientadores: Flavio Luis Schmidt, Alessandro Nogueira
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-20T07:43:19Z (GMT). No. of bitstreams: 1 Quast_Ernesto_D.pdf: 3408175 bytes, checksum: 2c21225123069a5fa9cfeb4921650aca (MD5) Previous issue date: 2012
Resumo: O umê (Prunus mume) é um fruto de caroço que apresenta alta rusticidade e adaptabilidade agrícola, sendo muito estudado como porta-enxerto de pêssegos, nectarinas e ameixas. Embora no Brasil não existam estudos visando o processamento dos frutos, o umê é muito consumido e apreciado em países asiáticos devido às propriedades nutracêuticas relacionadas ao consumo de concentrados de frutos verdes ou flores, por isso, o objetivo do presente trabalho é possibilitar o aproveitamento desta matéria prima pela elaboração de um produto apreciado pelo consumidor brasileiro, com apelo saudável. Foram utilizados frutos de diferentes localidades do Estado de São Paulo, caracterizados segundo suas dimensões, massa e rendimento no despolpamento, bem como seus aspectos botânicos. Os frutos tiveram a sua maturação acompanhada pela cor e após maduros, foram branqueados termicamente, despolpados, desaerados e envasados a quente na planta piloto de Frutas e Hortaliças da Faculdade de Engenharia de Alimentos da UNICAMP. Foram realizadas análises de textura instrumental em frutos verdes e maduros. Na Universidade Estadual de Ponta Grossa (UEPG) foram realizadas análises químicas de compostos fenólicos e da atividade antioxidante dos frutos colhidos em cinco diferentes localidades do Estado de São Paulo e em diferentes graus de maturação, bem como as análises reológicas. As dimensões dos frutos (2,0 a 3,6 cm de diâmetro) e suas massas foram significativamente inferiores (6 a 16 gramas) aos valores relatados em trabalhos científicos de autores asiáticos. Os frutos não apresentaram variação significativa do teor de compostos fenólicos e da atividade antioxidante durante a maturação, a partir de sua completa maturação fisiológica (88 dias após a floração), cujos valores foram de 147 a 226 mg catequina/ g base seca e 21 a 34 µMol Trolox/ g base seca, respectivamente. A reologia foi realizada para polpa de umê nas concentrações de 6 a 9 ºBrix, nas temperaturas de 15 a 75 ºC. O comportamento reológico da polpa de umê se mostrou independente do tempo, com comportamento não-Newtoniano e pseudoplástico (Herschel-Bulkley). Apresentou bom ajuste aos modelos reológicos de Herschel-Bulkley, Casson, Bingham e Lei da Potência. A equação de Arrhenius possibilitou o cálculo da energia de ativação para diferentes concentrações de polpa. A consistência da polpa de umê é altamente influenciada pela concentração dos sólidos solúveis do produto. A micro estruturação da polpa com alginato, para adição ao suco clarificado de umê mostrou-se estável com a elevação do pH para valores superiores a 3,5
Abstract: Prunus mume is a stone fruit that exhibits high robustness and agriculture adaptability. Its use is being extensively studied as rootstocks for peaches, nectarines and plums. Although in Brazil there are no studies for mume fruit processing, in Asian countries this fruit is widely consumed and appreciated due to the nutraceutical properties related to the consumption of concentrated or processed green-stage fruits or flowers. The present work aim is to produce a highly acceptable product with health appeal. Fruits from different locations in São Paulo State were characterized according to their size, weight and yield pulping, as well as its botanical characteristics. Fruits were evaluated during maturation by color and after fully-ripe they were thermally blanched, pulped, deaerated and hot filled in the pilot plant of Fruits and Vegetables of the Faculty of Food Engineering at UNICAMP. Instrumental texture analyses of green and ripe fruits were performed. At the State University of Ponta Grossa (UEPG) were done chemical analysis of total phenolic compounds and antioxidant activity of fruits collected in 5 different locations in the State of São Paulo and at different stages of maturity, as well as rheological analyses. The fruit dimensions (2.0-3.6 cm diameter) and their mass were significantly lower (6-16 g) than values reported in scientific studies done in Asian countries. Total phenolic content and antioxidant activity did not vary during maturation of the fruit, from its full physiological maturity (88 days after flowering), with values of 148-226 mg catechin/ g dy basis and 21- 34 mMol Trolox/ g dry basis, respectively. Pulp concentrations at 6-9 °Brix were used to study the rheological properties from 15 to 75 °C. The rheological behavior of mume pulp is non-Newtonian pseudoplastic (Herschel-Bulkley). Herschel-Bulkley, Casson, Bingham and Power Law rheological models described well the mume pulp behavior. The Arrhenius equation was used to calculate the activation energy for different concentrations of pulp and was shown that consistency is highly influenced by soluble solids concentration. Micro structured particles of pulp with alginate for adding into clarified mume juice just showed stability with pH increase over 3.5
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos

Thesis (MBA (Business Management))--University of Stellenbosch, 2010.
ENGLISH ABSTRACT: The objective of the study was to establish whether a small-scale biomass renewable energy project that uses waste fruit and pomace as the predominant feedstock could be a feasible clean development mechanism (CDM) project. The study was based on the solid waste streams of a pome fruit processor. Renewable energy technologies that convert biomass into a methane rich gas were evaluated. These included the various anaerobic digestion technologies that yield biogas and gasification technologies that yield syngas. Gasification was not found to be a feasible technology due to the moisture content requirement of less than 20% against that of the biomass of 70-80% and due to the low bulk density of the biomass of 250 kg/m3 versus the required minimum of 500kg/m3. The biogas could either be fired in a combined heat and power (CHP) unit or in a dual fired burner with heavy furnace oil (HFO). Feeding the thermal energy and electricity from the CHP unit back to the processor or supplying the electricity to the national electricity grid was considered. The plant would supply electricity to the national electricity grid as an Independent Power Producer (IPP). Eskom would be the renewable energy purchasing agent (REPA) that purchases the electricity at an anticipated R0.96/kWh under a power purchase agreement (PPA) in terms of the renewable energy feed-in tariff phase II (REFIT) guidelines. The anticipated revenue for electricity was six fold the coal offset cost of R0.16/kWh, while there was no demand for the heat energy after the processing season, thus firing biogas in a dual fired burner was not feasible. The most feasible technology was the anaerobic digestion of the biomass using a continuous stirred tank reactor (CSTR) process followed by a CHP unit that feeds the heat to the processing facility and the electricity into the national electricity grid. Waste fruit and wet pomace would be codigested with abattoir waste during the operating season. Dried pomace, abattoir waste, waste fruit and any other non-woody material from the surrounding farms and packhouses would be digested after the season to optimize the utilisation of the plant capacity. A capacity of 11 dry tons per day for the case study at a cost of R13 138 889 yielded an IRR of 15.2% and a net present value (NPV) of - R1 498 616 based on a discount rate of 18%, when excluding revenue from the sale of carbon emission reductions (CERs). Therefore, without the sale of CERs, this project would be rejected as a non-feasible investment. The project is eligible for CDM registration as a small-scale renewable energy project activity. No barriers were identified that would prevent the registration of this project activity as a CDM project in South Africa. The sale of CERs increased the NPV of the optimum solution to R156 483 and the IRR to 18.3%. Registering the project as a CDM project activity improved the feasibility of the project to the extent that it was marginally feasible. The fermentation and hydrolysis of the biomass into bioethanol was investigated as an alternative to the generation of heat and electricity. Although the technology is proven, no facilities were identified that use spoilt apples or apple pomace as the substrate. This increased the risk of the project and a discount rate of 24% was set when calculating the project NPV. This project activity yielded an NPV of - R1 296 057 when excluding CDM revenue. The feasibility improved to an NPV of - R263 507 and an IRR of 23.4% when taking the additional revenue from the sale of CERs into account. This project alternative was only marginally out of the money. With the development of newer technology, this alternative could prove to be more attractive in the future.

The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed.
O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.

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Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG
Many native fruit species of the Cerrado biome have great food potential, however, in this respect, still very poorly studied. This research aimed to evaluate the physical-chemical and productive characteristics of fruits and seeds and propagation of Surinam Eugenia calycina, the Private Natural Heritage Reserve (RPPN) Hunt Club and Itororó Fishing, municipality of Uberlândia- GO. The readings to obtain the phenological data were always performed in the second ten days of each month. Biometrics fruit and seeds were carried out in 50 selected fruit materials collected at four separate locations in the area of RPPN. It was obtained length (mm) and width (mm) of the fruits and seeds using a digital caliper, and made to count the number of seeds per fruit. Seed germination test consisted of the evaluation of various types of substrates (A-screen, B-blotting; C-germitest, D-vermiculite; E-sand), in the School of Agronomy Seed Laboratory, Faculty of Philosophy and Human Sciences Goiatuba, municipality of Goiatuba, GO, Brazil. The seedling emergence test was installed in a greenhouse, adopting a randomized block design (RBD), with four treatments, corresponding to different locations of collections of fruits (1, 2, 3 and 4), with five repetitions totaling 20 plots. The test evaluation of vegetative propagation, adopted the factorial experimental design with three types of cuttings: basal, middle and apical, and six different times of soaking of the stakes in the Indole-butiric acid: 0.5 second, 15, 30, 45 and 60 seconds), with three replications and 10 cuttings per repetition. The evaluations were performed at 60 days after installation of the experiment. It was collected 300 g of fruit randomly at each location, as identified by the physical characteristics of the soil, considering the relationship clay/sands these locations. The fruit samples were sent to the Center for Food Research (CPA) for chemical analysis. All data were subjected to statistical tests as the characteristics of the collected data. Regarding the phenophases, E. calycina features flowering August to January, with the highest peak bloom, 75% and 100% in September and October respectively the fruits have widths ranging from 6 to 9 mm in different collection sites, and lengths of 14 to 30 mm; while the width of the seeds ranged from 5 to 7 mm and a length of 10 to 14 mm. Collected seeds in E. plant calycina established in soils with different proportions of clay and sand, do not differ in their potential to spread. The different immersion times and the IBA solution at a concentration of 6,000 mg L-¹ did not induce the rooting of cuttings of Surinam E. calycina. The fruits have nutritional importance by the presence of significant levels of minerals that contribute to human health, such as potassium, iron, manganese, magnesium and high percentage of Brix. Regarding the results of this study, it is recommended to carry out further research in relation to the species E. calycina urgently because its natural population has declined apace.
Muitas espécies frutíferas nativas do bioma Cerrado apresentam grande potencial alimentar, porém, neste aspecto, ainda foram pouco estudadas. Esta pesquisa teve como objetivo avaliar as características físico-química e produtiva de frutos e sementes e propagação de pitangueira-do-cerrado (Eugenia calycina), da Reserva Particular do Patrimônio Natural (RPPN) do Clube Caça e Pesca Itororó, município de Uberlândia-GO. As leituras para obtenção dos dados fenológicos foram realizadas sempre no segundo decêndio de cada mês. A biometria dos frutos e sementes foi realizada em materiais de 50 frutos selecionados coletados em quatro locais distintos na área da RPPN. Foram obtidos o comprimento (mm) e a largura (mm) dos frutos e das sementes utilizando um paquímetro digital, e fez-se a contagem da quantidade de sementes por fruto. O teste de germinação de sementes consistiu da avaliação de diversos tipos de substratos (A-tela; B-mata-borrão; C-germitest; D-vermiculita; E-areia), no Laboratório de Sementes da Escola de Agronomia, Faculdade de Filosofia e Ciências Humanas de Goiatuba, município de Goiatuba, GO. O teste de emergência de plântulas foi instalado em casa de vegetação, adotando-se o delineamento de blocos casualizados (DBC), com quatro tratamentos, correspondentes aos diferentes locais de coletas dos frutos (1, 2, 3 e 4), com cinco repetições, totalizando 20 parcelas. No ensaio de avaliação da propagação vegetativa, adotou-se o delineamento experimental esquema fatorial, com três tipos de estacas: basal, mediana e apical, e seis tempos diferentes de imersão das estacas no ácido Indol-bútirico: 0,5 segundo, 15, 30, 45 e 60 segundos), com três repetições e 10 estacas por repetição. As avaliações foram realizadas aos 60 dias após a instalação do experimento. Foram coletados 300 gramas de frutos, aleatoriamente, em cada local, identificado segundo as características físicas do solo, considerando a relação argila/areia nesses locais. As amostras de frutos foram, encaminhadas ao Centro de Pesquisas de Alimentos (CPA), para as análises químicas. Todos os dados foram submetidos a testes estatísticos, conforme, as características dos dados coletados. Em relação às fenofases, E. calycina apresenta floração de agosto a janeiro, com o maior pico de floração, de 75% e 100% em setembro e outubro, respectivamente. Os frutos apresentaram larguras variando de 6 a 9 mm nos diferentes locais de coleta, e comprimentos de 14 a 30 mm; enquanto que a largura das sementes variou de 5 a 7 mm e o comprimento de 10 a 14 mm. Sementes coletadas em plantas de E. calycina estabelecidas em solos com diferentes proporções de argila e areia, não apresentam diferenças no seu potencial de propagação. Os diferentes tempos de imersão e a solução de AIB na concentração de 6.000 mg L-¹ não induziram o enraizamento de estacas de pitangueira-do-cerrado. Os frutos têm importância nutricional pela presença de teores significativos de minerais que contribuem para a saúde humana, como potássio, ferro, manganês, magnésio e alta porcentagem de ºBrix. Em relação aos resultados obtidos neste estudo, recomenda-se a realização de novas pesquisas em relação à espécie E. calycina, urgentemente, pois sua população natural tem diminuído em ritmo acelerado.

The influence of thermal processing and preservation techniques on selected bioactive compounds of baobab fruit pulp and juice from Malawi were analysed using RP-HPLC whereas total phenol content (TPC) and antioxidant activity were measured by spectrophotometry. 1H NMR-based metabolomics was used to compare the metabolic profile of untreated (UT), high temperature short time (HTST) pasteurised and high temperature short time pasteurised with added citric acid (CAHTST) baobab juice samples and to analyse the temporal changes upon different storage conditions. Malawi baobab pulp contains high levels of procyanidin B2 (533.3 ± 22.6 mg/100 g FW), vitamin C (465.8 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (-)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed high TPC and antioxidant activity. Vitamin C content of dry baobab pulp and 10% juice (w/v) was retained during heat treatment by microwaving and pasteurisation (72 °C, 15 s) respectively. However vitamin C level in pasteurised juice significantly decreased during storage compared to untreated control, suggesting the demand for advanced processing methods including non-thermal pasteurisation. Seed liquor enhanced phenolic compounds in the juice but its influence on vitamin C needs further investigation. Principal Component Analysis (PCA) of 1H NMR data produced distinct clusters separated according to treatment and storage conditions. For HTST and CAHTST juice samples, the most important accumulating metabolites were fructose, glucose and galacturonic acid, while sucrose decreased over time. The more rapid production of ethanol in UT juice is a clear indication that pasteurisation of juice alone or in combination with the addition of citric acid can minimise fermentation in baobab juice. Results from this study will enhance understanding of composition of baobab fruit products and promote development of quality novel functional foods to tackle malnutrition as well as expand market opportunities for Malawi.

The area of the digital image processing is getting more attention in the hope that it will increase the accuracy of any scientific measurements, such as in determining an object velocity, temperature, and size. While human vision is excellent to recognize and differentiate objects, it has been proven to be a poor tool when it comes to measure the object performance. One of many digital image processing applications is texture analysis whose purpose is to evaluate image patterns. The purpose of this dissertation is to investigate the use of texture analysis as a tool to micro fiber dispersion measurement. Micro fiber dispersion can be found in many applications such as in paper and industry powder engineering. Three cases related to micro fiber dispersion were investigated in this study. The first case was the experimental study of the dispersion in open water channel. Sets of synthetic fibers were put into water channel to simulate a process that can be found in papermaking industry. The research investigated the effect of three operating parameters: fluid velocity, fiber consistency, and fiber aspect ratio to fiber dispersion. Using two-factorial experimental design technique, the main and interaction effects of these parameters were evaluated. The study found that increasing fluid velocity, fiber aspect ratio, and consistency decreased the dispersion level. The study also found that the effect of individual parameters is more pronounced than the role of the interactive terms on the fiber flocculation. The second case considered was applying the fiber dispersion analysis to computer-synthesized images consisting of different arrangements of fibers. Four sets of sub-cases were presented. These sub-cases were divided based on the fiber-concentrated location and fiber distribution. The use of computer-synthesized images was found to be very useful to simulate real situation during fiber dispersion. The third case investigated the fiber distribution on a dry paper. Images for different types of paper were taken and evaluated to see the dispersion level of each type of paper. It was found that the current texture analysis was applicable to determine the dispersion level for dry papers. While three cases indicated that the texture analysis can be used to investigate the fiber dispersion, the texture analysis used here is not a perfect and universal method and may not be suitable to analyze other types of dispersions. The human vision will always be essential to determine if the texture analysis is applicable to any other problem.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
O abacate (Persea americana Mill.) é uma fruta muito popular que destaca-se pela sua qualidade nutricional e composição em substâncias bioativas capazes de prevenir e controlar diversas doenças. Na literatura há ainda pouca informação reportada sobre processamento da polpa de abacate, seja para viabilizá-la para a extração e o refino do óleo, seja para seu consumo direto em diferentes formas de apresentação. O presente trabalho tem como objetivo investigar a secagem da polpa dos frutos de abacate da variedade Fortuna, como um pré-processamento para processos de extração e refino do óleo, assim como a desidratação osmótica dessa mesma polpa, como um processo mínimo para obtenção da fruta para consumo direto. A influência da temperatura e do branqueamento térmico sobre propriedades de sorção da polpa de abacate foi avaliada por meio das isotermas às temperaturas de 30ºC, 50ºC e 70ºC. Ensaios de secagem determinaram o efeito do branqueamento térmico e da temperatura sobre a cinética de secagem convectiva com ar aquecido a 50, 60 e 70°C. Ensaios de desidratação osmótica de fatias de abacate em solução de sacarose com adição de ácido cítrico foram conduzidos para determinação da cinética do processo e caracterização físico-química do produto. Os modelos matemáticos de BET, GAB, Halsey, Henderson, Peleg e Oswin foram ajustados aos dados experimentais de sorção de água obtidos para abacate fresco e branqueado. Todos os modelos testados apresentam ajustes satisfatórios, porém o modelo de GAB, com três parâmetros, e o de Peleg, com quatro, foram os que melhor descreveram as isotermas. Segundo a classificação de Brunauer, a forma das isotermas de dessorção do abacate fresco e branqueado determinadas a 30ºC, 50ºC e 70ºC, são do tipo III ou estão entre o tipo...
The avocado (Persea americana Mill.) is a popular and it is very important fruit by its nutritional quality and composition in bioactive substances which are able to prevent and control several diseases. There is a lack of scientific researches on avocado pulp processing, both for pre-treatment to further extract and refine the oil and for minimum processing of ready-to-eat products. Therefore, the aim of this work was to investigate the air-drying of the Fortuna avocado fruit as a pre-treatment for oil extraction and refining, as well as the osmotic dehydration, aiming to obtain a minimum processed product. The water sorption data of fresh and blanched avocado pulp were determined at 30ºC, 50ºC and 70ºC. The BET, GAB, Halsey, Henderson, Peleg and Oswin mathematical models were fitted to the equilibrium moisture experimental data. All the tested models presented satisfactory fitting, but the GAB model, with three parameters, and the Peleg, with four, were the ones which best described the isotherms. According to the Brunauer classification, the isotherm desorption form of fresh and blanched avocado determined at 30ºC, 50ºC and 70ºC was of type III or are of the type II and III (slightly sigmoidal). The drying kinetics was determined for 50, 60 and 70ºC temperatures, according to the moisture content reduction in relation to the time. Fresh and blanched samples show similar results. The net isosteric heat and entropy of sorption were calculated for fresh and blanched avocado, based on sorption isotherm fit by GAB model. The net isosteric heat of sorption, estimated by applying Claussius-Clapeyron equation, increased with moisture content decrease. The effective diffusivity (Def) was obtained by the use of the Fick diffusion theory which describes drying in the decreasing rate period. The model was fitted... (Complete abstract click electronic access below)

In this inquiry, I use ethnographic research methods to uncover the tensions that a selected group of military officers and students from Central and Eastern Europe and Asia experienced learning English in Canada and in Europe. In both settings, I use a Participatory Action Research (PAR) approach to the inquiry to critically explore with the participants their experiences using computers for second language learning. We negotiate changes to their current perceptions of computer-assisted language learning (CALL) through the use of computer-mediated communication (CMC). This communication involved writing-based exchanges at the Canadian site and using state-of-the-art audio video transferring technology, in a multi-site videoconferencing setting with Europe. The study took place between 2001 and 2004. During the four phases of the study, I collected data through observations of online interchanges, collaborative dialogic interviews and participants' written texts in the form of journals and e-mails. Other important data sources included videotapes and field notes taken at the Canadian site and during three field trips to the European sites. I draw on Vygotsky's socio-cultural approach to language, Bakhtin's concept of learning as dialogic and Weedon's notion of identity as dynamic, constructed and contested through Discourses. The work of these three theorists helps to frame my understanding of the historical, political, cultural, pedagogical and personal influences on this multicultural group of English language learners as they negotiated their learning in a unique setting. The participants' stories suggest that video-based computer technology not only supported some of their investment in using their second language orally but also enabled them to construct more powerful subjectivities. The identity construction that took place in English online is an important consideration for these individuals from evolving democracies that are struggling for international connection and recognition. I argue that more stories need to be told so that SL researchers can re-examine their understanding and theories of language learning and communicative practices to include computer technology. I suggest that stories such as these also have important implications for learners, educators and policy makers as they consider their teaching and learning practices with computers in their second language learning contexts.

Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective of this research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice.
HP destruction kinetics of three common spoilage microorganisms, Leuconostoc mesenteroides, Zygosaccharomyces bailii and Pichia membranaefaciens and two pathogenic microorganisms, Escherichia coli O157:H7 and Listeria monocytogenes Scott A, were evaluated at 250-550 MPa with 0-60 min holding time at room temperature with species specific initial counts between 10 6 to 108 CFU/mL.

By-products of fruit, cereal and vegetable processing are often regarded as waste while they contain significant amounts of dietary fibre and phytochemicals that can positively contribute to the human diet when reused as food ingredient. The application of fibre from by-products in baked goods could increase the sustainability of the processing chain but is usually associated with changes in product characteristics, such as lower volume, denser structure and increased hardness. In the current study, the interactions of fibres from by-products and wheat macromolecules were analysed in muffins, starch slurries and wheat doughs. The three selected fibres differed significantly in their chemical composition and technofunctional properties. In muffins wheat flour replacement by apple fibre was assessed by rheological measurements of batter and determination of product characteristics. Water proportion adaption based on batter viscosity to create isoviscosity was evaluated as a promising method to develop muffins with satisfying characteristics, where a wheat flour replacement of 30 % is suggested. The addition of apple fibre influenced starch gelatinisation in muffins during baking as indicated by the results of pasting experiments and in vitro starch digestion. Starch slurries with apple and wheat fibre were analysed in pasting experiments. Soluble dietary fibre, mainly pectin, strongly influenced the pasting profile of wheat starch, in comparison to insoluble dietary fibre, that acted as an inert filler and did not interact with the starch. Wheat doughs with fibre from by-products were analysed for rheology, texture and microstructure. The gluten development was negatively influenced by the fibres, which resulted in less extensible doughs. Soluble dietary fibre resulted in increased dough stickiness and limited dough handling at high application levels. It can be reasoned that dough with 10% fibre from by-products would produce products with satisfying characteristics, whereas higher application levels cannot be recommended without using additives to increase the gluten strength. Fibres from by-products are suitable wheat flour replacers in bakery products, where the negative effects of the high water binding capacity of the fibre, can be partly balanced by water proportion adaption, especially in products were gluten development is not that dominating for product structure, like in muffins or cakes
Nebenprodukte der Obst-, Getreide- und Gemüseverarbeitung werden oft als Abfall betrachtet, wobei sie signifikante Gehalte an Ballaststoffen und sekundären Pflanzeninhaltsstoffen aufweisen, und bei der Verwendung als Lebensmittelzutat positiv zur menschlichen Ernährung beitragen können. Die Anwendung von Fasern aus Nebenprodukten in Backwaren könnte die Nachhaltigkeit der Verarbeitungskette erhöhen, ist jedoch mit Änderungen der Produkteigenschaften verbunden, wie verringertes Volumen, dichtere Struktur und erhöhte Härte. In der vorliegenden Studie wurden die Wechselwirkungen von Fasern und Weizenmakromolekülen in Muffins, Stärkesuspensionen und Weizenteigen analysiert, wobei sich die drei ausgewählten Fasern in ihrer chemischen Zusammensetzung und ihren technofunktionellen Eigenschaften unterschieden. In Muffins wurde die Mehlsubstitution durch Apfelfaser anhand von Teigrheologie und Produkteigenschaften analysiert. Die Anpassung des Wassergehaltes basierend auf der Teigviskosität wurde als vielversprechende Methode zur Entwicklung von Muffins mit akzeptablen Eigenschaften bewertet, wodurch ein Mehlersatz von 30% möglich war. Die Zugabe von Apfelfasern beeinflusste die Stärkeverkleisterung in Muffins, wie durch die Ergebnisse von Verkleisterungsexperimenten und In vitro-Stärkeverdauung gezeigt wurde. Stärkesuspensionen mit Apfel- und Weizenfasern wurden auf ihr Verkleisterungsverhalten analysiert. Lösliche Ballaststoffe beeinflussten das Verkleisterungsprofil von Weizenstärke im Vergleich zu unlöslichen Ballaststoffen, die als inerter Füllstoff fungierten und nicht mit der Stärke in Wechselwirkung traten. Weizenteige mit Fasern wurden auf Rheologie, Textur und Mikrostruktur untersucht. Die Glutenentwicklung wurde durch die Fasern negativ beeinflusst, was zu weniger dehnbaren Teigen führte. Lösliche Ballaststoffe führten zu einer erhöhten Teigklebrigkeit. Weizenteig mit 10% Faser besitzt zufriedenstellenden Eigenschaften, während höhere Fasermengen nicht zu empfehlen sind, ohne Zusatzstoffe, um die Glutenfestigkeit zu erhöhen. Fasern aus Nebenprodukten sind geeignet als Mehlersatz in Backwaren, wobei die negativen Auswirkungen der hohen Wasserbindekapazität der Faser teilweise durch Wasseranpassung ausgeglichen werden können, insbesondere in Produkten, bei denen die Glutenentwicklung nicht die Produktstruktur dominiert, wie in Muffins oder Kuchen

Orientador: Maria Aparecida Mauro
Banca: Patricia de Carvalho Damy Benedetti
Banca: José Antônio Gomes Vieira
Resumo: O abacate (Persea americana Mill.) é uma fruta muito popular que destaca-se pela sua qualidade nutricional e composição em substâncias bioativas capazes de prevenir e controlar diversas doenças. Na literatura há ainda pouca informação reportada sobre processamento da polpa de abacate, seja para viabilizá-la para a extração e o refino do óleo, seja para seu consumo direto em diferentes formas de apresentação. O presente trabalho tem como objetivo investigar a secagem da polpa dos frutos de abacate da variedade Fortuna, como um pré-processamento para processos de extração e refino do óleo, assim como a desidratação osmótica dessa mesma polpa, como um processo mínimo para obtenção da fruta para consumo direto. A influência da temperatura e do branqueamento térmico sobre propriedades de sorção da polpa de abacate foi avaliada por meio das isotermas às temperaturas de 30ºC, 50ºC e 70ºC. Ensaios de secagem determinaram o efeito do branqueamento térmico e da temperatura sobre a cinética de secagem convectiva com ar aquecido a 50, 60 e 70°C. Ensaios de desidratação osmótica de fatias de abacate em solução de sacarose com adição de ácido cítrico foram conduzidos para determinação da cinética do processo e caracterização físico-química do produto. Os modelos matemáticos de BET, GAB, Halsey, Henderson, Peleg e Oswin foram ajustados aos dados experimentais de sorção de água obtidos para abacate fresco e branqueado. Todos os modelos testados apresentam ajustes satisfatórios, porém o modelo de GAB, com três parâmetros, e o de Peleg, com quatro, foram os que melhor descreveram as isotermas. Segundo a classificação de Brunauer, a forma das isotermas de dessorção do abacate fresco e branqueado determinadas a 30ºC, 50ºC e 70ºC, são do tipo III ou estão entre o tipo... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The avocado (Persea americana Mill.) is a popular and it is very important fruit by its nutritional quality and composition in bioactive substances which are able to prevent and control several diseases. There is a lack of scientific researches on avocado pulp processing, both for pre-treatment to further extract and refine the oil and for minimum processing of ready-to-eat products. Therefore, the aim of this work was to investigate the air-drying of the Fortuna avocado fruit as a pre-treatment for oil extraction and refining, as well as the osmotic dehydration, aiming to obtain a minimum processed product. The water sorption data of fresh and blanched avocado pulp were determined at 30ºC, 50ºC and 70ºC. The BET, GAB, Halsey, Henderson, Peleg and Oswin mathematical models were fitted to the equilibrium moisture experimental data. All the tested models presented satisfactory fitting, but the GAB model, with three parameters, and the Peleg, with four, were the ones which best described the isotherms. According to the Brunauer classification, the isotherm desorption form of fresh and blanched avocado determined at 30ºC, 50ºC and 70ºC was of type III or are of the type II and III (slightly sigmoidal). The drying kinetics was determined for 50, 60 and 70ºC temperatures, according to the moisture content reduction in relation to the time. Fresh and blanched samples show similar results. The net isosteric heat and entropy of sorption were calculated for fresh and blanched avocado, based on sorption isotherm fit by GAB model. The net isosteric heat of sorption, estimated by applying Claussius-Clapeyron equation, increased with moisture content decrease. The effective diffusivity (Def) was obtained by the use of the Fick diffusion theory which describes drying in the decreasing rate period. The model was fitted... (Complete abstract click electronic access below)
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