Tratamento do efluente do biodiesel utilizando a eletrocoagulação/flotação: investigação dos parâmetros operacionais

Electrocoagulation/flotation process was applied to treat biodiesel wastewater using aluminium electrodes. Firstly, a literature survey was conducted to choose the process variables and then, operational parameters including initial pH, electrode distance and reaction time were tested. Experimental results showed the best parameter that can be used in a factorial design for further studies. The results indicate that electrocoagulation/flotation is very efficient to reduce oil and grease, the effluent was very clear after treatment and small amount of sludge was produced

Influência da temperatura de secagem em leito de jorro sob as características físico-químicas do repolho roxo

O repolho é uma hortaliça folhosa com grande valor nutritivo e poder antioxidante, porém rapidamente deteriora-se pelo elevado teor de água. O processo de desidratação de polpa ou purê de frutas e hortaliças tem sido amplamente empregado, devido a preservação das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos à qualidade dos pós, indiquem a viabilidade do leito de jorro, faz-se necessários estudar qual a influência da temperatura nas características físico-químicas do pó obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influência da temperatura do leito de jorro nas características físico-químicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterização físico-químico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pós obtidos foram submetidos a avaliação físico-química: atividade de água, teor de água, pH, acidez total titulável, teor de sólidos solúveis (°Brix) e cor. Os valores de atividade de água e acidez diminuíram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influência significativa da temperatura sob os parâmetros físico-químicos.Influence of drying temperature in spouted bed under the physicochemical characteristics of red cabbageAbstract: Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters

Influência da temperatura de secagem em leito de jorro sob as características físicoquímicas do repolho roxo

Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters.O repolho é uma hortaliça folhosa com grande valor nutritivo e poder antioxidante, porém rapidamente deteriora-se pelo elevado teor de água. O processo de desidratação de polpa ou purê de frutas e hortaliças tem sido amplamente empregado, devido a preservação das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos à qualidade dos pós, indiquem a viabilidade do leito de jorro, faz-se necessários estudar qual a influência da temperatura nas características físico-químicas do pó obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influência da temperatura do leito de jorro nas características físico-químicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterização físico-químico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pós obtidos foram submetidos a avaliação físico-química: atividade de água, teor de água, pH, acidez total titulável, teor de sólidos solúveis (°Brix) e cor. Os valores de atividade de água e acidez diminuíram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influência significativa da temperatura sob os parâmetros físicoquímicos

Nutritional, anti-nutritional and technological functionality of flour from Libidibia ferrea

The purpose was to develop new ingredients for the food industry. The flours were obtained from the bark and the fruit of juca (Libidibia ferrea) by grinding and drying in an air circulation greenhouse. The flours were analyzed in terms of nutritional, anti-nutritional, antioxidant, and technological functionality propriety. The flours developed are rich in carbohydrates with values ranging from 89.29 g/100g for the fruit and 81.76 g/100g for the bark. Flours showed low water and fat absorption index, high compacted and real density, and intermediate flow values by the Hausner’s ratio and Carr’s index. The hygroscopicity of the flours ranged from 5.56 g/100g for the bark and 10.31 g/100g for the fruit, influencing the solubility property. The anti-nutritional compounds do not discourage the technological application of flours since studies indicate the action of tannic and phytic acids as antioxidants. The flour shows high total phenolic compound and antioxidant activity in vitro (DPPH and FRAP methods), due to the flavonoids compounds as catechin and myricetin identified by HPLC method. Therefore, fruit flour is the best one when compared to the botanical parts, and indicated as an ingredient to improve sensory characteristics such as crispness, increased sensation, and retention of food flavor

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products