Noelia Palavecino Prpich, Ernesto Sanabria, M. F. Gliemmo, M. Cayré, M. Castro
Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.
{"title":"Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains","authors":"Noelia Palavecino Prpich, Ernesto Sanabria, M. F. Gliemmo, M. Cayré, M. Castro","doi":"10.1590/1981-6723.11922","DOIUrl":"https://doi.org/10.1590/1981-6723.11922","url":null,"abstract":"Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mirella Mallmann Kercher, S. Leonardelli, Gilberto João Cargnel, R. Vanderlinde
Abstract The consumption of grape juice has been growing significantly, so its quality is becoming an issue of great importance, both for the consumer and for the industry. However, identifying adulteration in juice is a great challenge and requires a reliable analytical process. The isotope ratio (18O/16O) is an important tool to determine the addition of exogenous water in beverages, however, there is no official method for juice in Brazil. This study aimed to develop and validate a method for detecting exogenous water in grape juice through isotopic analysis of 18O/16O. The development and validation of the analytical method were performed using Isotope Ratio Mass Spectrometry (IRMS). The effect of temperature and evaporation of δ18O in experimental juices was evaluated, and reference values were found for juices based on the δ 18O of musts. The influence of the juice industrial production process on 18O values was verified, and commercial juices were evaluated in relation to the values of reference regarding the addition of water. The temperature and evaporation parameters did not influence the results of the 18O of the juice, as they presented differences lower than the method uncertainty. The heat exchanger system did not influence the proposed method. The reference values for juice can come from the musts, without affecting the interpretation of the final results. Of the thirty real juices analyzed, nine had exogenous water, three proved to be reconstituted juices and eighteen were considered to have no exogenous water. The method proposed and validated in this study presented values for the limit of detection (LOD) of 0.24‰, the limit of quantification (LOQ) of 0.97‰ and measurement uncertainty of 0.71‰, proving to be effective for the detection of exogenous water in grape juice, through of the analysis of the isotopic ratio of 18O/16O by IRMS.
{"title":"Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O","authors":"Mirella Mallmann Kercher, S. Leonardelli, Gilberto João Cargnel, R. Vanderlinde","doi":"10.1590/1981-6723.17222","DOIUrl":"https://doi.org/10.1590/1981-6723.17222","url":null,"abstract":"Abstract The consumption of grape juice has been growing significantly, so its quality is becoming an issue of great importance, both for the consumer and for the industry. However, identifying adulteration in juice is a great challenge and requires a reliable analytical process. The isotope ratio (18O/16O) is an important tool to determine the addition of exogenous water in beverages, however, there is no official method for juice in Brazil. This study aimed to develop and validate a method for detecting exogenous water in grape juice through isotopic analysis of 18O/16O. The development and validation of the analytical method were performed using Isotope Ratio Mass Spectrometry (IRMS). The effect of temperature and evaporation of δ18O in experimental juices was evaluated, and reference values were found for juices based on the δ 18O of musts. The influence of the juice industrial production process on 18O values was verified, and commercial juices were evaluated in relation to the values of reference regarding the addition of water. The temperature and evaporation parameters did not influence the results of the 18O of the juice, as they presented differences lower than the method uncertainty. The heat exchanger system did not influence the proposed method. The reference values for juice can come from the musts, without affecting the interpretation of the final results. Of the thirty real juices analyzed, nine had exogenous water, three proved to be reconstituted juices and eighteen were considered to have no exogenous water. The method proposed and validated in this study presented values for the limit of detection (LOD) of 0.24‰, the limit of quantification (LOQ) of 0.97‰ and measurement uncertainty of 0.71‰, proving to be effective for the detection of exogenous water in grape juice, through of the analysis of the isotopic ratio of 18O/16O by IRMS.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67145052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Accidents involving oil spills have a high potential to cause catastrophic environmental impacts. However, the Brazilian legislation and guidelines to plan and determine response actions in case of oil accidents are vague and generally do not include the assessment of toxic effects of oil on the exposed biota and ecosystems. Therefore, such actions are unable to adequately assess the environmental effects of oil in the short, medium and long terms. Ecotoxicological methods consist of cost-effective and robust alternatives to identify and quantify the effects of oil on the exposed ecosystems. Such approaches should be incorporated into response actions in episodes of oil spills in aquatic environments.
{"title":"The usefulness of ecotoxicological approaches to assess environmental impacts caused by oil spills","authors":"D. Abessa","doi":"10.38152/bjtv6n1-005","DOIUrl":"https://doi.org/10.38152/bjtv6n1-005","url":null,"abstract":"Accidents involving oil spills have a high potential to cause catastrophic environmental impacts. However, the Brazilian legislation and guidelines to plan and determine response actions in case of oil accidents are vague and generally do not include the assessment of toxic effects of oil on the exposed biota and ecosystems. Therefore, such actions are unable to adequately assess the environmental effects of oil in the short, medium and long terms. Ecotoxicological methods consist of cost-effective and robust alternatives to identify and quantify the effects of oil on the exposed ecosystems. Such approaches should be incorporated into response actions in episodes of oil spills in aquatic environments.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76561275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lucio Garcia Veraldo Junior, Matheus Marcelino Lescura, Henrique César Sampaio, Paulo França Barbosa Neto
Esta pesquisa trata da aplicação da ferramenta FMEA na construção civil a fim de prevenir acidentes ocupacionais durante o trabalho. Diante das características das atividades, a construção civil é um dos setores mais problemáticos em relação à ocorrência de acidentes do trabalho. Assim, a implementação da segurança ocupacional é extremamente importante para prevenir acidentes, e a utilização da ferramenta FMEA para analisar riscos ocupacionais definindo medidas preventivas para os trabalhadores. O propósito desta pesquisa é por meio do uso da ferramenta FMEA analisar os possíveis riscos no trabalho da construção civil, a fim de estabelecer a criticidade entre eles e implementar um plano de ações preventivas de modo a reduzir o número de acidentes. Neste estudo pode-se concluir que, por meio da utilização da ferramenta FMEA, é possível elencar os riscos de forma quantitativa e definir prioridades para ações. Assim, permitiu identificar a redução de acidentes e o alcance da meta estabelecida, resultando em 1 ocorrência durante um período de 6 meses.
{"title":"Aplicação do FMEA na prevenção de acidentes ocupacionais na construção civil","authors":"Lucio Garcia Veraldo Junior, Matheus Marcelino Lescura, Henrique César Sampaio, Paulo França Barbosa Neto","doi":"10.38152/bjtv6n1-004","DOIUrl":"https://doi.org/10.38152/bjtv6n1-004","url":null,"abstract":"Esta pesquisa trata da aplicação da ferramenta FMEA na construção civil a fim de prevenir acidentes ocupacionais durante o trabalho. Diante das características das atividades, a construção civil é um dos setores mais problemáticos em relação à ocorrência de acidentes do trabalho. Assim, a implementação da segurança ocupacional é extremamente importante para prevenir acidentes, e a utilização da ferramenta FMEA para analisar riscos ocupacionais definindo medidas preventivas para os trabalhadores. O propósito desta pesquisa é por meio do uso da ferramenta FMEA analisar os possíveis riscos no trabalho da construção civil, a fim de estabelecer a criticidade entre eles e implementar um plano de ações preventivas de modo a reduzir o número de acidentes. Neste estudo pode-se concluir que, por meio da utilização da ferramenta FMEA, é possível elencar os riscos de forma quantitativa e definir prioridades para ações. Assim, permitiu identificar a redução de acidentes e o alcance da meta estabelecida, resultando em 1 ocorrência durante um período de 6 meses.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77002979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ricardo Cavani, M. Rubio, L. Alves, Khauston Augusto Pereira Alves, M. Cardozo
The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log 10 CFU/cm 2 , respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log 10 CFU/cm 2 . Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry.
{"title":"Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water","authors":"Ricardo Cavani, M. Rubio, L. Alves, Khauston Augusto Pereira Alves, M. Cardozo","doi":"10.1590/1981-6723.04622","DOIUrl":"https://doi.org/10.1590/1981-6723.04622","url":null,"abstract":"The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log 10 CFU/cm 2 , respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log 10 CFU/cm 2 . Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abigail Kenia Hurtado Cueva, Mayli Pariona Auccatoma, Luis Jimmy Clemente Condori, Leopoldo Choque Flores
Nossa pesquisa visa modificar as propriedades físicas e mecânicas do concreto pela adição de cinzas de casca de ovo e concha marinhas. Esta investigação ocorre em decorrência da implantação de novas adições de materiais alternativos onde há a necessidade de se investigar a adição de cinzas de casca de ovo e concha marinhas e como isso pode influenciar nas propriedades físicas e mecânicas do concreto. A investigação teve um delineamento experimental, onde foram realizados 36 tubos de ensaio de resistência à compressão e 36 tubos de ensaio de tração e 24 ensaios físicos, onde foram adicionados CCH e CCA nas proporções de 2% CCH e 1% CCA; 4% CCH e 1,5% CCA e 6% CCH e 2,5% CCA que foram avaliados aos 7, 14 e 28 dias.Portanto, concluiu-se que a adição de CCH e CCA em (4% e 1,5%) e (6% e 2,5%) modificam as propriedades negativamente, enquanto as porcentagens de menor adição de cinzas (2% e 1%) modificam positivamente melhorando propriedades físicas e mecânicas do concreto.
{"title":"Adição de cinzas de casca de ovo e concha marinhas para melhorar as propriedades físicas e mecânicas do concreto","authors":"Abigail Kenia Hurtado Cueva, Mayli Pariona Auccatoma, Luis Jimmy Clemente Condori, Leopoldo Choque Flores","doi":"10.38152/bjtv6n1-003","DOIUrl":"https://doi.org/10.38152/bjtv6n1-003","url":null,"abstract":"Nossa pesquisa visa modificar as propriedades físicas e mecânicas do concreto pela adição de cinzas de casca de ovo e concha marinhas. Esta investigação ocorre em decorrência da implantação de novas adições de materiais alternativos onde há a necessidade de se investigar a adição de cinzas de casca de ovo e concha marinhas e como isso pode influenciar nas propriedades físicas e mecânicas do concreto. A investigação teve um delineamento experimental, onde foram realizados 36 tubos de ensaio de resistência à compressão e 36 tubos de ensaio de tração e 24 ensaios físicos, onde foram adicionados CCH e CCA nas proporções de 2% CCH e 1% CCA; 4% CCH e 1,5% CCA e 6% CCH e 2,5% CCA que foram avaliados aos 7, 14 e 28 dias.Portanto, concluiu-se que a adição de CCH e CCA em (4% e 1,5%) e (6% e 2,5%) modificam as propriedades negativamente, enquanto as porcentagens de menor adição de cinzas (2% e 1%) modificam positivamente melhorando propriedades físicas e mecânicas do concreto.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73209828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana Iris Castro Mendoza, Fiorela Yselina Perez Pereda, Luis Jimmy Clemente Condori, Leopoldo Choque Flores
A pesquisa sobre a adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural teve como objetivo principal melhorar a resistência à compressão e à tração do concreto estrutural através da adição de resíduos da casca de café e cana-de-açúcar na proporção de GE 1 (2% CCC + 0.25% FBCA), GE 2 (4% CCC + 0.25% FBCA), GE 3 (2% CCC + 0.50%) e GE 4 (4% CCC + 0.50% FBCA) em substituição ao agregado miúdo, portanto, a investigação se justifica para melhorar as propriedades do concreto e sua contribuição para o ambiente. A metodologia usado um tipo e delineamento de pesquisa aplicada - experimental, que foi de amostragem não probabilística em que houve um padrão e amostra experimental de acordo com os critérios relevantes do pesquisador com Nesta investigação, o foram realizados os respectivos testes do concreto com base em 3 tubos de ensaio por dose de incorporação de cinza de casca de café e fibras de bagaço de cana para comodidade do pesquisador que incluiu vários fatores, posteriormente foram realizados os testes em laboratório e por fim foram analisados pelo Minitab ferramentas estatísticas.
{"title":"Adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural","authors":"Ana Iris Castro Mendoza, Fiorela Yselina Perez Pereda, Luis Jimmy Clemente Condori, Leopoldo Choque Flores","doi":"10.38152/bjtv6n1-002","DOIUrl":"https://doi.org/10.38152/bjtv6n1-002","url":null,"abstract":"A pesquisa sobre a adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural teve como objetivo principal melhorar a resistência à compressão e à tração do concreto estrutural através da adição de resíduos da casca de café e cana-de-açúcar na proporção de GE 1 (2% CCC + 0.25% FBCA), GE 2 (4% CCC + 0.25% FBCA), GE 3 (2% CCC + 0.50%) e GE 4 (4% CCC + 0.50% FBCA) em substituição ao agregado miúdo, portanto, a investigação se justifica para melhorar as propriedades do concreto e sua contribuição para o ambiente. A metodologia usado um tipo e delineamento de pesquisa aplicada - experimental, que foi de amostragem não probabilística em que houve um padrão e amostra experimental de acordo com os critérios relevantes do pesquisador com Nesta investigação, o foram realizados os respectivos testes do concreto com base em 3 tubos de ensaio por dose de incorporação de cinza de casca de café e fibras de bagaço de cana para comodidade do pesquisador que incluiu vários fatores, posteriormente foram realizados os testes em laboratório e por fim foram analisados pelo Minitab ferramentas estatísticas.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81180979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aldair Enrique Sandoval Tamariz, Jeremi Jheferson Solano Vega, Luis Jimmy Clemente Condori, Leopoldo Choque Flores
O objetivo deste artigo é mostrar a diferença de desempenho nas propriedades físicas e mecânicas entre a fibra de borracha e a fibra acrílica incorporada ao concreto f'c=280 kg/cm2. A pesquisa é do tipo aplicada, com abordagem quantitativa e em nível experimental. Foram confeccionados 126 espécimes com as proporções de FA (0,3%, 0,6%, 0,9%) e FC (3%, 5%, 7%) avaliados aos 7 e 28 dias. Nosso propósito é encontrar novos materiais ecológicos que possam produzir concretos sustentáveis que atuem com mais eficiência na construção civil. Os resultados obtidos no artigo mostram que a adição de 0,3% de FA aumenta a resistência à compressão e tração em 13,14% e 9,81%, porém, nos ensaios no estado fresco, qual é o peso unitário e o recalque, uma redução.
{"title":"Comparação da fibra acrílica e da fibra de borracha nas propriedades físicas e mecânicas do concreto f'c= 280 kg/cm2","authors":"Aldair Enrique Sandoval Tamariz, Jeremi Jheferson Solano Vega, Luis Jimmy Clemente Condori, Leopoldo Choque Flores","doi":"10.38152/bjtv6n1-001","DOIUrl":"https://doi.org/10.38152/bjtv6n1-001","url":null,"abstract":"O objetivo deste artigo é mostrar a diferença de desempenho nas propriedades físicas e mecânicas entre a fibra de borracha e a fibra acrílica incorporada ao concreto f'c=280 kg/cm2. A pesquisa é do tipo aplicada, com abordagem quantitativa e em nível experimental. Foram confeccionados 126 espécimes com as proporções de FA (0,3%, 0,6%, 0,9%) e FC (3%, 5%, 7%) avaliados aos 7 e 28 dias. Nosso propósito é encontrar novos materiais ecológicos que possam produzir concretos sustentáveis que atuem com mais eficiência na construção civil. Os resultados obtidos no artigo mostram que a adição de 0,3% de FA aumenta a resistência à compressão e tração em 13,14% e 9,81%, porém, nos ensaios no estado fresco, qual é o peso unitário e o recalque, uma redução.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82454419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eduarda de Cássia Lima Brugeff, Fernando de Almeida Borges, Daniele Bier
Abstract Good food handling practices should be adopted in the home setting, as inadequate practices could lead to the outbreak of foodborne illnesses. The aim of the present study was to investigate knowledge and good food handling practices for products of animal origin by consumers in the home setting and test associations with the socioeconomic characteristics of the respondents. A questionnaire was answered by a non-probabilistic sample. The questionnaire was available online on free access digital platforms for seven days and was used to collect information on the gender, age, income, and schooling of the respondents as well as safe food handling practices in the home setting. Data analysis involved descriptive statistics and the chi-square test to compare the frequencies of the answers per category. A total of 666 responses were obtained. Most respondents were women, had a university/college education, were between 30 and 59 years of age, and had an income of more than four times the monthly minimum wage. The majority of respondents reported positive practices and attitudes regarding food handling in the home setting; 99.5% washed their hands prior to handling food, 89% performed the cooking of animal products and 85.6% washed the cutting surface after cutting each food. Associations were found between some attitudes reported by consumers and the categories of gender, age, schooling, and income (p ≤ 0.05). Women had more good food handling practices compared to men. The results suggest that most respondents practiced good food handling practices. Safe practices were related to the level of schooling, monthly income and age of the participants.
{"title":"Knowledge and good food handling practices for products of animal origin in the home setting","authors":"Eduarda de Cássia Lima Brugeff, Fernando de Almeida Borges, Daniele Bier","doi":"10.1590/1981-6723.05523","DOIUrl":"https://doi.org/10.1590/1981-6723.05523","url":null,"abstract":"Abstract Good food handling practices should be adopted in the home setting, as inadequate practices could lead to the outbreak of foodborne illnesses. The aim of the present study was to investigate knowledge and good food handling practices for products of animal origin by consumers in the home setting and test associations with the socioeconomic characteristics of the respondents. A questionnaire was answered by a non-probabilistic sample. The questionnaire was available online on free access digital platforms for seven days and was used to collect information on the gender, age, income, and schooling of the respondents as well as safe food handling practices in the home setting. Data analysis involved descriptive statistics and the chi-square test to compare the frequencies of the answers per category. A total of 666 responses were obtained. Most respondents were women, had a university/college education, were between 30 and 59 years of age, and had an income of more than four times the monthly minimum wage. The majority of respondents reported positive practices and attitudes regarding food handling in the home setting; 99.5% washed their hands prior to handling food, 89% performed the cooking of animal products and 85.6% washed the cutting surface after cutting each food. Associations were found between some attitudes reported by consumers and the categories of gender, age, schooling, and income (p ≤ 0.05). Women had more good food handling practices compared to men. The results suggest that most respondents practiced good food handling practices. Safe practices were related to the level of schooling, monthly income and age of the participants.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135659556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ronel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez Ascheri
This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis), feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 23 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g.
{"title":"Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends","authors":"Ronel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez Ascheri","doi":"10.1590/1981-6723.02923","DOIUrl":"https://doi.org/10.1590/1981-6723.02923","url":null,"abstract":"This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis), feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 23 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135214171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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