Luciano Brito Rodrigues

Thermophysical Characterization of Genipap Pulp

The influence of temperature and water content on thermophysical properties (density, thermal diffusivity, thermal conductivity and specific heat) of genipap (Genipa americana, L) pulp at medium maturity were studied. The thermophysical properties were determined at concentrations between 6.0% m/m and 24.0% m/m of water content and temperatures range of 5 to 80°C. The density decreased with increase in temperature and water content, while the thermal diffusivity and conductivity increased as temperature and water content increased. The specific heat decreased with the moisture content. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.

Effect of the incorporation of lysozyme on the properties of jackfruit starch films

AbstractJackfruit starch based biodegradable films containing lysozyme were characterized for their antimicrobial activity, thickness, solubility, water vapor permeability and mechanical properties. The biodegradable films had good appearance and antimicrobial activity against Micrococcus lysodeikticus. The thickness of the biodegradable films were not affected by the variation in pH, but the addition of lysozyme increased the thickness, the thickest films being those with the highest lysozyme concentrations. The variation in pH of the filmogenic solutions affected the solubility of the biodegradable films, water solubility being greatest at pH 7.0 and with the highest lysozyme concentration. The permeability of the biodegradable films was increased by incorporating lysozyme. The lysozyme concentration and pH variation caused changes in the mechanical properties. The addition of 8% lysozyme increased the tensile strength and Young’s modulus for all the pH values studied. With respect to the release of antimicrobial activity, the diffusion of lysozyme was shown to follow Fickian transport mechanism.

Rheological and textural studies of arrowroot ( Maranta arundinacea ) starch–sucrose–whey protein concentrate gels

The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found that the starches evaluated presented low levels of protein, ash, lipids and acidity. Arrowroot starch of the common and round root varieties presented 17.80 and 35.96% of amylose content, respectively. The swelling power of the starch from common variety was higher than that of the round root but the solubility index was lower. Dynamic rheological measurement showed strong gel behavior and formulated gels with 4% sucrose and 1% protein were more elastic than the other formulations. Gels formulated with starch of the round root presented a higher gelatinization temperature than gels formulated with the common. The firmness of gels was directly proportional to the sucrose level, while the increase in the protein content led to reduction in the same.

Mechanical Parameters of the Mozzarella from Buffalo with InclusionLevels of The Cows Milk: Preliminary Study at the Lab Scale

The aim of this study was to evaluate the inclusion of the cow milk into buffalo milk during cheese-making on their physical-chemical and mechanical properties. The cow milk was added (0%, 10%, 20%, 30%, 40% and 50%) into buffalo milk to produce the mozzarella. We evaluated the physical-chemical composition, textural profile analyzer and melt ability. The cow milk inclusion in the buffalo milk altered the L* value of the mozzarella, decreasing it, and the mozzarella chromaticity (a* and b*) linearly and positively. Those attributes (firmness, chewiness, elasticity and cohesivity) are affected with cow’s milk inclusion, producing the lowest firmness and elasticity, characterized as less firm samples. The same behavior was observed for to melt ability, which decreased with cow milk inclusion. The measures of instrumental color, texture and the melt ability indicated that the cheese made with different levels of cow’s milk presented distinct characteristics of the mozzarella from just buffalo milk. Instrumental tests as color, texture and melt ability can be used in the detection of the buffalo’s mozzarella adulteration by cow’s milk, showing a potential alternative for the quality control of the buffalo’s mozzarella cheese.

A Importância da Saúde e Segurança no Trabalho para o Setor Automotivo do Município de Itapetinga-BA: Verificação de Aspectos Fundamentais

Resumo A redução dos acidentes de trabalho é um dos grandes desafios ao homem. Por isso, cada vez mais têm sido buscadas soluções que possam minimizar os riscos de acidentes nos ambientes de trabalho para melhor desenvolvimento das atividades laborais e conseqüente qualidade de vida dos trabalhadores. Os números oficiais de acidentes divulgados mostram que as ocorrências vêm diminuindo a cada ano, porém mesmo assim, tais números excluem cerca de 63% da massa dos trabalhadores do país, dentre os quais estão, por exemplo, os que atuam fora dos grandes centros urbanos e ainda os que não possuem registro de trabalho. Visando identificar a situação do setor automotivo do município de Itapetinga quanto aos aspectos de saúde e segurança no trabalho, para saber a concepção dos trabalhadores sobre questões acerca do tema, e conseqüente necessidade de implantação de medidas prevencionistas, foi realizada uma pesquisa nas empresas deste setor. Os resultados mostraram que é preciso fornecer informação adequada para os profissionais do setor automotivo acerca dos conceitos e aspectos fundamentais sobre saúde e segurança no trabalho, tanto em função dos resultados obtidos como pela dificuldade dos mesmos em terem acesso a tais orientações.