scholarly journals Características físico-químicas e microbiológicas das sojas preta e amarela adquiridas no município de Vilhena - RO / Physical-chemical and microbiological characteristics of black and yellow soybeans purchased in the city of Vilhena - RO

2021 ◽  
Vol 7 (9) ◽  
pp. 88771-88781
Author(s):  
Camila Mendes Dos Santos ◽  
Ana Beatriz de Araújo Barboza ◽  
Felipe Vitali Lorensini
Keyword(s):  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration

2012 ◽  
Vol 1 (3) ◽  
pp. 247
Author(s):  
Raquel Pires Campos ◽  
Angela Kwiatkowski ◽  
Carolina Dario Tonhi ◽  
Edmar Clemente
Keyword(s):  
Mass Loss ◽  
Cassava Starch ◽  
Edible Coatings ◽  
Chemical Analyses ◽  
Organic System ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
Microbiological Characteristics

Biodegrabable and edible coatings were applied on fresh strawberries (<em>Fragaria </em>x <em>ananassa Duch</em>), ‘Camarosa cultivar’, produced in organic system and stored at 10ºC for nine days. Color, mass loss, incidence of rottenness and chemical analyses contents was evaluated. Suspension of cassava starch and grains of kefir milk reduced evolution of fruit coloration when compared uncoated fruits. Treatment associated cassava starch and kefir liquid resulted in a lower rottenness incidence and less mass loss of the fruits, is therefore recommended for postharvest organic strawberries. Anthocyanin and titrable acidity contents increased during storage, regardless of the treatments in general.

scholarly journals Caracterização físico-química e microbiológica do esgoto da UEPB com proposta de tratamento para fins de reuso

2015 ◽  
Vol 10 (3) ◽  
pp. 54
Author(s):  
M. U. Sousa ◽  
L. M. R. Lima
Keyword(s):  
Biological Treatment ◽  
Ammonia Nitrogen ◽  
Preliminary Treatment ◽  
Microbiological Analysis ◽  
State University ◽  
Physical Chemical ◽  
Appropriate Treatment ◽  
Microbiological Characteristics ◽  
Receive Treatment

<p>Nos últimos anos, a preocupação com as questões ambientais vem sendo bastante discutidas, onde merece destaque, o descarte indevido do esgoto doméstico no meio ambiente, portanto o presente estudo objetivou realizar a caracterização físico-química e microbiológica do esgoto descartado no solo, no Centro de Ciências e Tecnologia da Universidade Estadual da Paraíba, campus de Campina Grande – PB. Para tanto foram desenvolvidas análises físico-químicas, tais como pH, Fósforo Total, DBO, DQO, Nitratos, Nitritos, Nitrogênio Amoniacal, Orto-Fosfatos e Alcalinidade, bem como análise microbiológica (coliformes). Observou-se que o efluente na unidade em questão não recebe tratamento para seu descarte, sendo identificadas características físico-químicas e microbiológicas de esgoto <em>in natura</em>. Faz-se necessário desta forma, investimentos em análises periódicas para assim realizar um tratamento adequado ao efluente visando-se reduzir os riscos ambientais e de saúde pública. Após os resultados das análises, foi proposto, além do tratamento preliminar, um tratamento biológico para o efluente, do tipo, lagoa facultativa primária seguida de duas lagoas de maturação, onde a eficiência do tratamento nos parâmetros analisados se enquadra aos padrões estabelecidos pelo CONAMA 430/2011, na qual o efluente pós - tratado poderia ser reutilizado para fins menos nobres, destinando a água potável para atividades que requerem uma qualidade melhor.</p><p><strong><em>Physicochemical and microbiological characterization of wasterwater of the UEPB with proposed of treatment for reuse purposes</em></strong></p><p><strong>Abstract</strong><strong>: </strong>In recent years, concern about environmental issues has been widely discussed, which deserves mention the improper disposal of domestic sewage into the environment, so this study aimed to perform the physicochemical and microbiological sewage discarded the soil, in the Science and Technology Center of the State University of Paraiba, campus of Campina Grande - PB. Therefore, we developed physical-chemical analysis such as pH, Total Phosphorus, BOD, COD, Nitrate, Nitrite, Ammonia Nitrogen, Orto-Phosphates and alkalinity, as well as microbiological analysis (coliforms). It was noted that the effluent in the unit in question does not receive treatment for their disposal, identified physical, chemical and microbiological characteristics of raw sewage. It is necessary therefore, investment in periodic reviews thus to carry out an appropriate treatment to effluent aiming to reduce environmental risks and public health. After the analysis results, it was proposed, in addition to preliminary treatment, a biological treatment for the effluent, type, primary facultative pond followed by two ponds maturation, in which the treatment efficiency in the analyzed parameters falls within the standards set by CONAMA 430/2011 in which the effluent post-treaty could be reused for less noble purposes, intended to clean water for activities that require a better quality<strong>.</strong></p>

scholarly journals Aceitabilidade e caracterização física e físico-química de doce tipo doce de leite produzido com extrato hidrossolúvel de soja

2018 ◽  
Vol 1 (42) ◽  
pp. 120
Author(s):  
Agdylannah Felix Vieira ◽  
Ana Paula Trindade Rocha ◽  
Dyego Da Costa Santos ◽  
Hanna Mayara Brito Rodrigues Morais ◽  
Renata Duarte Almeida ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Water Soluble ◽  
Soluble Extract ◽  
Food Engineering ◽  
Physical Chemical ◽  
Whole Milk ◽  
Soybean Extract ◽  
Water Soluble Extract ◽  
Sensory Parameters ◽  
The City

<p>Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract. The research was developed at the Food Engineering Laboratory of the Federal University of Campina Grande. The soybean milk used in the preparation of the product was the UHT type and pasteurized cow’s milk, both purchased commercially from the city of Campina Grande, PB. Three sweet formulations were prepared: the first one containing 100% whole bovine milk; the second one with 100% water-soluble soy extract and the last one with 50% water-soluble soy extract and 50% whole milk. There were significant differences in all physicochemical analyses, except for the ash one. Regarding the addition of the soybean water-soluble extract in the dulce de leche, this procedure altered the traditional flavor, resulting in less acceptance of the product and 90% of the judges declared that they would not buy that. Through the instrumental analyses, it was verified that the addition of water-soluble soybean extract changed statistically (p &lt;0.05) the characteristics of color and texture</p>

scholarly journals Analysis and design of wastewater treatment

2018 ◽  
Vol 2 (3) ◽  
pp. 121-135
Author(s):  
Jordan Andres P. Pinoargote ◽  
Jennifer Tatiana R. Alcivar ◽  
Carlos G. Villacreses Viteri
Keyword(s):  
Wastewater Treatment ◽  
Structural Design ◽  
Treatment System ◽  
Residual Water ◽  
Analysis And Design ◽  
Agricultural Engineering ◽  
Physical Chemical ◽  
Technical University ◽  
The Cost ◽  
The City

The work proposes the reuse of wastewater from the Faculty of Agronomic Engineering of the Technical University of Manabí, located in the Lodana parish in the city of Portoviejo, to irrigate the diversity of plantations that exist in the institution as a banana, cocoa and lemon. In the work, the results of the physical-chemical and bacteriological analysis carried out on the residual water generated in the institution are offered, being able to verify that it does not meet the parameters required to be used in the irrigation of crops. The technical scheme of the proposed treatment system is shown, specifying the structure of the zeolite filter. The calculations made for the technical and structural design of each of the devices that make up the proposed treatment system are provided. The analysis of the performance of the system that is illustrated with a series of data reflected in tables is exposed and where an efficiency between 84% and 88% can be verified. A review of compliance with environmental regulations is carried out and an economic analysis is provided on the cost of the investment for the introduction of the system in the Faculty of Agricultural Engineering of the Technical University of Manabí.

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

scholarly journals Maiorchino cheese: physicochemical, hygienic and safety characteristics

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Francesca Conte ◽  
Andrea Ravidà ◽  
Alessandro Mandanici ◽  
Vincenzo Ferrantelli ◽  
Michele Chetta ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Total Solids ◽  
Physical Chemical ◽  
Solids Concentration ◽  
Microbiological Characteristics ◽  
Traditional Cheese ◽  
Natural Microflora ◽  
Ewe's Milk ◽  
Reducing Bacteria ◽  
Lactic Bacteria

This study assessed the physical, chemical, and microbiological characteristics of traditional <em>Maiorchino</em> cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, <em>Staphylococcus</em> spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of <em>Maiorchino</em>. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for <em>Maiorchino</em> flavour attributes. The characterisation of <em>Maiorchino</em> traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.

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