Della Lucia

Avaliação de algumas propriedades da madeira de Eucalyptus grandis, Eucalyptus saligna e Pinus elliottii

This work aimed to determine sawn wood yield, as well as density, volumetric shrinkage, static bending and compression parallel to grain strength, glue line quality and machining for Eucalyptus grandis, Eucalyptus saligna and Pinus elliottii wood. Three trees of each species, with approximate ages of 50, 40 and 40 years, respectively, were cut into logs on the base, middle and top. Property variations were analyzed in the pith-bark and longitudinal directions. The results showed that all the physical and mechanical properties varied inside the tree in the radial and longitudinal directions. Basic density, bending and compression strength increased in the pith-bark direction, while volumetric shrinkage decreased. Therefore, for obtaining denser, more stable wood with larger bending and compression strength it is necessary to harvest older trees. Considering the variations in the longitudinal direction, it was observed that logs from the medium portion of the tree presented smaller values than those from the base and from the top, in all the analyzed properties. Glue line strength and wood failure presented little differences in relation to adherence among juvenile wood and mature wood in all the positions. In the and mortise-and-tenon test, all the species showed satisfactory results, without occurrence of defects.

Validação de critérios para controle de perdas de vitamina C em hortaliças preparadas em unidade de alimentação e nutrição hospitalar

This study aimed to validate laboratory tested criteria to preserve vitamin C (Ascorbic Acid (AA) and Dehydroascorbic Acid (DHA)) in collard and tomato prepared in a Hospital Food Service (HFS). The criteria were: 24 hour-storage under refrigeration (10 °C), cleansing for 15 minutes, and distribution right after preparation. The consume exposure times, frequently used by the HFS, were also analyzed. High Performance Liquid Chromatography (HPLC) was the analysis method employed, using as mobile phase sodium phosphate 1 mM, EDTA 1 mM, all diluted in ultra pure water, and pH 3.0 adjusted with phosphoric acid. ANOVA (a = 0.05) was used to data analysis. No significant differences were found as to the content of vitamin C after the steps of vegetables handling showing high vitamin stability with the adopted criteria. However, a reduction of AA retention was observed in collard after 60 minutes of exposure to consumption (retention: 46.94%) and in tomato after 120 minutes of exposure (retention: 71.81%). The criteria contributed to control vitamin C loss in vegetables; therefore, their implementation is suggested to be applied in other HFS.