Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Navegando Mestrado em Ciência e Tecnologia de Alimentos (EA) por Por Orientador "GERALDINE, Robson Maia"
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Item Efeito de filme ativo incorporado com óleo essencial de alecrim (Rosamrinus officinalis L.) na conservação de carne de frango resfriada(Universidade Federal de Goiás, 2010-08-20) MELO, Adriane Alexandre Machado de; TORRES, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643The chilled chicken is highly perishable food that requires the application of conservation and storage methods. Studies on packaging that are able not only to protect, but also to interact with the food have been increasing, as antimicrobial packaging for example that, due to the presence of preservatives, are able to retard or inhibit the growing of microorganisms in the packed product. The objectives of this study were to develop biodegradable packaging embedded with natural antimicrobial agent (active film); assess its mechanical properties and its effect in vitro on the mesophilic microorganisms and assess the counts of psychrotrophic and total coliforms and the physical and chemical characteristics of chilled chicken packed in it. It was produced cellulose-based active films embedded with different concentrations (10, 20, 30, 40 and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil and analysis of variance and mean comparison tests (Tukey p<0.05) were performed on the results. Films embedded with 10, 20 and 30% were shown to be the most resistant ones, and the films with 10 and 20% were also the hardest ones, while the elongation weren´t shown to have variation among treatments. In vitro analysis of the films showed that the concentrations between 10 and 20% of essential oil were necessary in order to reduce the growing of mesophilic collected in samples of chicken chest and that the microbial growth on the films was the same of the four biggest concentrations. However, films embedded with 20% of essential oil and alternated in samples of chicken chest didn´t show any significant effect on the control of psychrotrophic microorganisms or total coliforms during the storage period (9 days, 2 ± 2ºC), but films embedded with 50% of essential oil were shown to be efficient on the control of microorganisms growth of coliform groups, during the storage of the samples (6 days, 2 ± 2ºC), without color alteration. The essential oil of rosemary concentration on the films influenced its mechanical properties and also affected the mesophilic microorganisms growth in vitro and, with 50% the film reduced the coliforms growth in chilled chicken chest.Item Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese(Universidade Federal de Goiás, 2011-06-28) RODRIGUES, Mara Lina; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion oil-inwater, is the sauce whith high lipids content more appreciated and consumed in the world. This research aimed to evaluate the effect of heating frying temperature with different exposure times on the characteristics of pequi oil and make mayonnaise substituting soybean oil for the oil pequi. To evaluate the effect of heating the pequi oil heat treated at frying temperature (180 ° C) between 0 and 60 minutes. There were the analysis of free fatty acid content, peroxide value, iodine value, TBA index, density, viscosity, fatty acid profile, total carotenoids expressed as ß-carotene and color. With the results of this analysis, its determine the kinetics of degradation of carotenoids and of color change. The content of free fatty acids, peroxide value, iodine value, thiobarbituric acid index, density and viscosity have not been many changes during this period. The content of carotenoids was almost all degraded, and consequently, the color was changed significantly. The kinetics of degradation of carotenoids and of color change reflected the visual observations of samples of pequi oil obtained after each treatment. The pequi oil showed good stability over the 60 minutes and is indicated for the realization of frying processes during this period. To make the mayonnaise used the same formulation, varying only the lipid fraction between soybean oil and pequi oil, which were previously characterized. The mayonnaise was produced by homogenization in a mixer and packed in polyethylene terephthalate jars. the chemical composition and microbiological evaluation were determined for characterization of mayonnaise. The pH, water activity, color, stability, microscopy, firmness, consistency, adhesiveness and work of adhesion were performed at 0, 7, 14, 28 and 56 days of storage. The results showed that the initial stability of mayonnaise pequi oil was lower than soybean oil mayonnaise, but over time of storage, reached a similar percentage that of soybean oil mayonnaise. In general, the characteristics of mayonnaise made with pequi oil were consistent with those of mayonnaise made with soybean oil and microphotographs confirmed the perceived changes over the 56 days of analysis. As the mayonnaise is a frequent food consumption among different age groups and economic classes, the use of pequi oil for the manufacture of this product is an alternative to reach the recommended daily intake of ß-carotene (pro-vitamin A), leveraging can also contribute to the sustainable development of the brasilian savanna.Item SIMULAÇÃO DO PROCESSO DE PRODUÇÃO DE UMA INDÚSTRIA DE ÁGUA MINERAL PELO MÉTODO SYSTEM DYNAMICS(Universidade Federal de Goiás, 2010-04-30) SILVA, Giselle de Lima Paixão e; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643The processing of mineral water is characterized by a system composed of step sequences, input variables, parameters and output variables. Thus, this work was conducted with the objective of implementing a computer model to simulate the steps that comprise the operational flowchart of a mineral water industry, using the software Stella 8.0. The model defined as dynamic, stochastic and discrete consisted of eleven interconnected blocks. It was built following the steps of characterizing the real system, creating the conceptual model, structuring and verification of computational model, data collection, and model validation. From data collected in the real system we obtained fits of the distributions used in assembling and verifying the model with the help of the @ risk 5.5 program. Validation of the program was conducted by comparing the data (number of bottles to be processed and total processing time) of the real system with simulated data, using regression analysis and the program Statistic 6.0 (Statsoft). The values collected in the real system were within the upper and lower limits on the graph obtained by regression analysis, with a confidence level of 95%, ensuring that the computer model adequately represents the real system. Fails in the process were identified by analyzing of collected values needed more processing time than the simulated values, for the same amount of bottles. However, the computational model developed is appliable to simulate the dynamics of processing lines of Mineral Water, being a tool of production control, which allows the visualization of the behavior of the real system, facilitates the identification of errors, improve production flow, and reduces manufacturing costs by controlling the total processing time.