Antonio Carlos de Oliveira Ferraz

Qualidade do tomate de mesa em diferentes etapas, da fase de pós-colheita

Manual classification using wooden boxes (K) are still very common in Brazil. The main goal of this work was to characterize tomatoes of the cultivar Debora type, for maturity index, diameter and external defects at harvest time and at Retail Market, CEASA, Campinas, Sao Paulo State, Brazil. This research also evaluated parameters related to mechanical injury (%), weight loss (%) and quality during the main phases (1) harvest; (2) before field sorting and classification; (3) after field sorting and packaging in K boxes; (4) at CEASA. 120 fruits were taken at each stage. Defects and physical damage were evaluated using a score scale. Fruits sampled in the field showed external damages, due to bruising from bamboo stakes, insects attack and physiological and nutritional disorders. Fruits were harvested mainly at green maturity stage (48%). But, when sampled at CEASA this amount dropped to 26,3%, having mixed diameters fruits, 55,4% at 50-60mm and 43,9% over 60 mm. The results showed an increase in mechanical injury (%), weight loss (%) and loss of quality during the stages. Fruits taken directly from field showed better quality (45%) after storage for 21 days than fruits sampled at terminal market, CEASA (5,8%).

Efeito da umidificação, tratamento térmico e deformação sobre a decorticação da castanha de caju 'CCP-76' por meio de impacto único e direcionado

The mechanized system, of multiple impacts, used by the Brazilian cashew nut industry damages the kernels yielding to only 50 to 60% of whole kernels. To investigate the performance of shelling cashew nuts using an impact associated with a limited oriented deformation, a special device was designed and constructed. Initially it was found the maximum specific deformation corresponding to the best performance in shelling. With this value, called limit specific deformation, it was investigated the effect of several combinations of humidification and thermal treatment times, commonly used in the preparation of the nut of the clone CCP-76, for shelling, in the performance of a single oriented impact with limited deformation shelling. The cashew nuts were characterized by their dimensions and weight before and after preparation. The impact device showed to be effective and easy to operate. The largest index, of 77,55%, of liberated whole kernels was obtained to a specific deformation of 19%. After preparation nuts showed average mass loss of 25,7%, increase in length, width and thickness of 7,03%, 5,77% e 7,35%, respectively. For the answer surface methodology, no differences in shelling performance was observed among treatments suggesting.

Avaliação de índices de firmeza para abacaxi minimamente processado em fatias tratadas com soluções de sais de cálcio

Fresh-cut sliced fruits and vegetables are ready to eat immediately and their sensorial characteristics should be similar to fresh product. Although most of the studies in this area are focused on vegetables, there is a great market potential for fresh-cut sliced fruits, mainly for those which exhibit some commercialization or preparation difficulties such as pineapple. The objective of this work was to evaluate the effect of 1% and 3% concentrations of calcium salts (chloride, sulphate and lactate) on pH, total soluble solids and firmness values of minimally processed pineapple slices. Two types of indenters and three firmness indexes were investigated aiming to identify the best index. Results showed that calcium sulphate 3% kept average firmness index up to 44.45% higher than the index value of the control. Even though both indenters exhibited similar variability the cylindrical one was able to point out more differences between control and treatments than the cylindrical borer indenter.

Post-harvest quality of fresh-marketed tomatoes as a function of harvest periods

Losses on tomato business chain start at harvest, a two-months period. At the beginning of the harvest, fruits concentrate at the basal part of the plant, then in the middle, and finally at the top, and undergo changes in diameter and maturity indexes as harvest progresses. The aim of this work was to evaluate the impact of handling at three different periods: (I) 15 days, (II) 30 days, and (III) 45 days after the beginning of harvest. Tomatoes were ordinarily grown and harvested in to bamboo baskets, and transferred to plastics boxes. Fruits were classified according to ripening stage and diameter, and evaluated for mechanical damage and external defects caused by harvesting procedures. The time required for the harvest operation was measured; damage to fruits (%) and weight loss (%), caused either in the field and/or during the harvesting process, were taken into consideration and related to the final quality of fruit after storage for 21 days. The same methodology was used all through the production and harvest cycle. The highest % fruit damage occurred during period II, a longer harvest time than the other two periods. Fruits not submitted to handling showed lower weight loss than handled fruits. Fruits harvested in period II and stored for 21 days showed higher losses due to mechanical injury.

Polyphenoloxidase activity in peaches after vibration

CETEA/ITAL - Packaging Technology Center of the Food Technology Institute, Av. Brasil, 2880, Campinas - SP

Projeto e construção de reômetro capilar para caracterização de alimentos para animais

The fundaments of rheometry are relatively simple, and the construction of equipments to measure the rheological behavior of materials can be accomplished with small investment. The aim of this paper is to describe the design and construction of a capillary rheometer to characterize feed ingredients. The force required to extrude and maintain sample flow was 986.02±52.05; 559.60±52.24 and 338.25±45.86N for the samples with 29.04±0.08, 31.91±1.01 and 34.98±0.30% moisture, respectively, with negligible (0.20 to 0.01% of total force) friction among moving parts, neither any mass reflux between piston and cylinder. Based on the fundaments of rheology, it was possible to build a capillary rheometer using simple materials and operations usually available in an engineering laboratory at a total cost of R

Determination of thermobacteriological parameters and size of Bacillus stearothermophilus ATCC 7953 spores

4,500.00.

Caracterização de dois equipamentos de beneficiamento e classificação de tomates para mesa

Este experimento objetivou determinar os parâmetros de destruicao termica de esporos de Bacillus stearothermophilus ATCC 7953 e a estimativa de suas dimensoes. Os esporos foram suspensos em solucao salina e em mistura de graos de milho e soja moidos, distribuidos em tubos TDT, e submetidos ao calor por tempo variavel, seguido de incubacao e contagem direta. Determinou-se o valor D (tempo necessario para reducao da viabilidade do micro-organismo em 1 ciclo logaritmico sob determinada temperatura) e o valor z (intervalo de temperatura que ocasiona variacao de 10 vezes no valor D). Os esporos suspensos em solucao salina foram observados em microscopio eletronico de varredura, para estimativa das dimensoes. Os valores de D121,1 oC e z para os esporos suspensos em solucao salina foram 8,8 minutos e 12,8 oC, respectivamente. Para aqueles suspensos em mistura milho e soja, D121,1 oC e z foram 14,2 minutos e 23,7 oC, respectivamente. As micrografias indicaram que os esporos apresentam-se como bastonetes, homogeneos em forma e dimensao, com comprimento e diâmetro estimados em 2 e 1 µm, respectivamente. Os resultados confirmam a elevada resistencia termica do esporo e indicam que este e um bom indicador biologico para avaliacao do processo de extrusao como esterilizante de alimentos.

Efeito do lignossulfonato de cálcio e magnésio na resistência mecânica e consumo de energia na fabricação de alimento extrusado para cães

No Brasil, nos ultimos anos, tem aumentado o beneficiamento e a classificacao de frutas e hortalicas em equipamentos. O objetivo deste trabalho foi caracterizar a etapa de limpeza de dois equipamentos de beneficiamento de tomate de mesa, um nacional e outro importado, instalados na regiao metropolitana de Campinas - SP. A caracterizacao foi realizada quanto ao numero, tipo e velocidade de rotacao das escovas, aplicacao de agua, tempo de permanencia dos frutos e eficiencia de limpeza. O tempo de permanencia foi mensurado com relacao ao tamanho dos frutos, segundo os padroes da CEAGESP. Para mensurar a eficiencia, foi desenvolvido um equipamento composto de um anel deslizante envolvido por um pano branco. As amostragens foram realizadas antes e apos a etapa de limpeza e avaliadas utilizando colorimetro HUNTER Lab. Por meio dos resultados, observaram-se diferencas entre os dois equipamentos, em que o importado apresentou menor numero de escovas, rotacoes mais baixas e maior consumo de agua que o nacional. No equipamento nacional, o tempo de permanencia dependeu do tamanho dos frutos, nao sendo encontrada essa correlacao no equipamento importado, e ambos tiveram a mesma eficiencia de limpeza. Conclui-se que a limpeza esta relacionada a interacao entre os parâmetros estudados, sendo tambem necessario realizar manutencoes nos equipamentos das unidades para a melhoria no funcionamento.

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Utiliza-se a extrusao termoplastica na producao de alimento animal para obter extrusados que se mantenham integros, pois sua desintegracao resulta em oneroso reprocessamento. Os objetivos do presente trabalho foram avaliar o efeito da adicao de lignossulfonato de calcio e magnesio, nas concentracoes de 0,5; 1,0; 1,5; 2,0 e 4,0%, em massa, em formulacao generica para caes adultos em manutencao, na resistencia mecânica do extrusado e medir o consumo de energia eletrica da extrusora, em escala industrial. Nao houve diferencas na resistencia mecânica do extrusado, quando avaliado atraves de penetracao com ponteira cilindrica. Porem, utilizando a compressao entre pratos planos rigidos e paralelos, discriminou-se a resistencia dos extrusados que continham lignossulfonato em sua formulacao daqueles da testemunha. A adicao do lignossulfonato nao afetou a durabilidade do extrusado. O tempo de processamento diminuiu com o aumento da quantidade de lignossulfonato presente na formulacao da racao.