Artigos Científicos - ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/3360
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Item Acesso aberto (Open Access) 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 VâniaSnack 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.Item 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 VieiraMartensitic 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.Item 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 SarziThe 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.