ITEC - Instituto de Tecnologia

URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/25

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Agora exibindo 1 - 4 de 4

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Elaboration and characterization of snack bars made with ingredients from the Amazon
(Instituto Nacional de Pesquisas da Amazônia, 2017-06) PRAZERES, Isadora Cordeiro dos; DOMINGUES, Alessandra Ferraiolo Nogueira; CAMPOS, Ana Paula Rocha; CARVALHO, Ana Vânia
Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.
Acesso aberto (Open Access)
Fracture modes of AISI type 302 stainless steel under metastable plastic deformation
(Associação Brasileira de Metalurgia e Materiais, 2017-11) SANTOS, Jheison Lopes dos; MONTEIRO, Sergio Neves; CÂNDIDO, Veronica Scarpini; SILVA, Anderson Oliveira da; RAMOS, Flávio James Humberto Tommasini Vieira
Martensitic transformation can be induced by plastic deformation in metastable iron-based alloys, such as stainless steels containing limited amounts of C, Ni and Cr. This transformation takes place at the temperature range from Ms and Md, usually at relatively lower temperature values. The transformed martensite has been associated with maximum ultimate strength and relatively high ductility. In the present work, the tensile fracture characteristics of a metastable AISI type 302 stainless steel was properties were compared to those of a stable AISI type 310 austenitic stainless steel. It was found that in 302 steel, its high degree of metastability and dilute dispersion of inclusions result in higher strength and complex modes of fracture, one of which consisting of martensite surrounding globular inclusions.
Acesso aberto (Open Access)
Influência dos procedimentos e modos de transferência no processo MAG na redução de deformações em painéis de estruturas navais
(Associação Brasileira de Soldagem, 2013-11) CABRAL, Tarcio dos Santos; BRAGA, Eduardo de Magalhães; MENDONÇA, Everton Augusto Maciel; SCOTTI, Américo
The Growth in the Brazilian shipbuilding industry brought on numerous problems in the production line. Some of these problems are related to the manufacturing process, welding process, due to residual stress and distortions. In the present paper, the influence of the welding procedure (sequence and direction of welding and the use of back weld) was studied. Different welding processes with different transfer modes (GMAW-CC, GMAW-TT and GMAW-CW) were also used. These changes were made to observe the influences on the amplitude of the distortions. All the welds were made using the ER70S-6 electrode and pure CO2 as a shielding gas with the short circuit transfer mode. The results showed that the most important variable is the direction of welding, which is related to the level of restriction of the panels welded. The effect of the welding sequence presented on the values of distortion produced were minor. The panels produced using the back welding procedure presented small values of distortion however, the procedure showed to be inefficient. It was also observed that the level of distortion for the processes GMAW-CC and GMAW-STT showed similar values. On the other hand the values of distortion in the panel welded using the GMAW-CW process presented the lowest values.
Acesso aberto (Open Access)
Quantificação de cianeto total nas etapas de processamento das farinhas de mandioca dos grupos seca e d'água
(Instituto Nacional de Pesquisas da Amazônia, 2010-03) CHISTÉ, Renan Campos; COHEN, Kelly de Oliveira; MATHIAS, Erla de Assunção; OLIVEIRA, Suzy Sarzi
The aim of this work was to quantify the total cyanide concentration during the production stages of cassava flour from dry and water groups. In relation to dry flour, the total cyanide concentration in the cassava root reduced from 160±11.8 mg HCN/kg to 149±12.3 mg HCN/kg after grinding, 68±2.5mg HCN/kg after pressing and 5±0.2 mg HCN/kg was obtained in the final product after the roasting process. For the water flour production, the cassava root showed 321±21.6 mg HCN/kg total cyanide content, and during the fermentation process, the total cyanide content for the first 24-hour fermentation was from 297±2.7 mg HCN/kg reaching 64±2.3 mg HCN/kg after resting in a pool for 96 hours. After grinding and pressing the fermented roots, the values lowered to 50±0.6 and 36±0.4 mg HCN/kg, respectively. A concentration of 9±0.1 mg HCN/kg was obtained in the final product, evidencing the detoxification process efficiency in both processings.

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