The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (Tonset) and the crystallization temperature (Tc), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect (P<0.05) on the Tc and Tonset, which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the Tc and Tonset, possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form b' in the oleogels prepared. The Tc varied between 1.6 and 51.4 °C and Tonset between 3.9 and 53.8 °C.

Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), [McFarland] (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (μ), zeta potential (z), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), [McFarland] (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, z=-13.3±0.3 mV and Log CFU/g=7.8±0.5. The probiotic microorganism Lb. casei ATCC 393 presents an adaptability in suspensions based on BC and inulin, which guarantee its viability and a possible use for obtaining an innovative spray-dried product.

Particle sedimentation is a common phenomenon in food dispersions, which is associated with poor quality and can be controlled using different additives within which the use of hydrocolloids stands out. The effect of the concentration of xanthan gum (0.025-0.075%), sodium carboxymethylcellulose (0.025-0.075%) and aloe vera gel (0.5-1.5%), on physicochemical, sensory properties and sedimentation in beverages made from sweet corn, were evaluated. No significant variation was observed in the content of total soluble solids, pH, density, titratable acidity, ζ potential, particle size, sedimentation index and color parameters with the concentrations of hydrocolloids and aloe vera. The potential ζ indicated slight stability in beverages (>-30mV) and emulsion flocculation, which is evidenced in the particle size distribution (1-600μm). The viscosity and sedimentation stability increased with concentrations >0.05% of GX and CMC, reflected in a higher sensory assessment of appearance. The increase in aloe vera concentration showed no effect on the stability of the beverages.

The blackberry is characterized by its components presenting physiological activity. The objective of the research was to evaluate the influence of the composition and the homogenization time on the stability of suspensions based on blackberry concentrate (BC) and gum arabic (AG). The response surface methodology was used, considering the following independent variables: total solids provided by the BC TSBC (10%–11%), AG (0.4%–0.6%), and time (6–10 min), and the dependent variables: total suspension solids (TSS), pH, viscosity (μ), spectral absorption index (R), zeta potential (ζ), D10, D50, and D90, total phenols (TPs), antioxidant activity, and anthocyanins. The suspension was optimized under criteria of better physicochemical stability and higher antioxidant activity: TSS: 10.2 ± 0.2%, pH: 3.07 ± 0.01, μ: 1,123.7 ± 38.1 cP, R: 0.38 ± 0.04, |ζ|: 14.8 ± 0.9 mV, D10, D50, and D90 (6.6 ± 0.8; 86.7 ± 4.1, and 245.9 ± 12.9 μm, respectively), TP 473.5 ± 61.0 mg GAE/100g, DPPH and ABTS: 843.4 ± 66.7 and 699.9 ± 49.7 mg trolox/100g, respectively, and anthocyanins: 21.9 ± 1.6 mg cyd‐3‐glu/100g. The stability of the suspensions was favored by the synergistic effect of the μ‐ζ, the low values of particle size, and R. Practical applications Processing conditions and composition in the formulation of the suspensions based on blackberry, cause a series of changes in the quality parameters. The present work determines the stability of the colloidal system and composition in bioactive components, for effective use of the suspension in a spray drying process, thus strengthening the blackberry supply chain and generate value through alternatives that improve the shelf life of this fruit, characterized by having a short shelf life when they are in a fresh stage.

Este artículo presenta una metodología de control para mejorar el comportamiento transitorio y la eficiencia energética de un sistema de refrigeración que utiliza un compresor de velocidad variable. El objetivo de control es mantener la temperatura del compartimento en el punto de ajuste deseado, a pesar de las condiciones variables de carga térmica o las perturbaciones. Se obtuvo un modelo del sistema de refrigeración. Las variables de interés fueron la temperaturadel compartimento, la temperatura del sobrecalentamiento del evaporador y la velocidad del compresor de velocidad variable. Mediante el uso de simulaciones y pruebas reales del sistema de refrigeración, se encontró que una implementación convencional de un controlador de lazo cerrado causa un fenómeno conocido como “windup”, que conduce a la saturación del compresor de velocidad variable y disminuye el rendimiento transitorio del sistema de refrigeracióny aumenta el consumo de energía. Además, la temperatura del sobrecalentamiento del evaporador no se vio significativamente afectada por la velocidad del compresor variable, por lo que la única opción para mejorar el coeficiente de rendimiento del sistema de refrigeración fue la reducción del consumo de energía del compresor de velocidad variable.Se propuso una topología “anti-windup” para el controlador de lazo cerrado para evitar la saturación del compresor de velocidad variable. Las simulaciones y pruebas del sistema de refrigeración mostraron una mejora importante del comportamiento transitorio y un ahorro del 10,52% en el consumo de energía.

A B S T R A C TThe aim of this study was to use computational fluids dynamics (CFD) to evaluate hygiene and comfort conditions in function of temperature level and ammonia (NH 3 ) concentration during the night in commercial poultry houses used in Brazil and countries with tropical and subtropical climates. Four models with different curtain heights and different air inlet and outlet positions were used, adopting the open building typology without thermal insulation. The validated CFD model did not present statistical differences from the experimental data, making it possible to use this model to predict the behavior in the four proposed cases. This model can be used to improve the internal conditions of the poultry facilities during the night and could be an important tool to reduce energy consumption and generate better conditions for animal production of chicks over 21 days old.Uma abordagem em DFC para avaliar os efeitos das diferentes combinações de abertura em aviários R E S U M O O objetivo deste trabalho foi utilizar a dinâmica de fluidos computacional (DFC) para avaliar as condições de higiene e conforto, em função dos níveis de temperatura e concentração de amônia (NH 3 ) durante a noite, em galpões avícolas comerciais no Brasil e em países com climas tropicais e subtropicais. Para isto, foram utilizados quatro modelos com diferentes posições de altura, cortina com entrada e saída de ar adotando a tipologia de instalação aberta, sem isolamento térmico. O modelo em DFC validado não apresentou diferenças estatísticas com os dados experimentais, o que torna possível usá-lo para prever o comportamento dos quatro casos propostos. Este modelo pode ser usado para a melhoria da condição interna das instalações de aves durante a noite podendo, também, ser uma ferramenta importante para reduzir o consumo de energia e criar melhores condições para a produção de aves com idade superior a 21 dias de idade.

Autor a quien debe ser dirigida la correspondencia Resumen Se presenta un estudio orientado a promover la sacarificación de la cascarilla de cebada a través de la aplicación de complejos enzimáticos comerciales. La cascarilla de cebada cervecera corresponde a un residuo lignocelulósico potencial para su introducción en procesos de biorrefinería dada su composición química y alto volumen de material residual. En este contexto, Viscozyme L, Celluclast 1.5L, Hemicellulase y Xylanase fueron evaluados en función de la dosificación con el objetivo de maximizar la respuesta en azúcares reductores. La hidrólisis enzimática presentó un efecto significativo obteniéndose los mejores resultados para el complejo Viscozyme L con una máxima liberación de glucosa de 16.9 g/L. Los resultados dan viabilidad a la implementación del uso del complejo Viscozyme L., permitiendo procesos más limpios y energéticamente eficientes. Palabras clave: residuo lignocelulósico; enzimas hidrolíticas; azúcares reductores AbstractA study aimed at promoting the saccharification of brewer's spent grain through the application of commercial enzymatic complexes is presented. Brewer's spent grain corresponds to a potential lignocellulosic residue for its introduction in biorefinery processes given its chemical composition and high volume of residual material. In this context, Viscozyme L, Celluclast 1.5L, Hemicellulase and Xylanase were evaluated according to the dosage in order to maximize the response in reducing sugars. Enzymatic hydrolysis presented a significant effect, obtaining the best results for the Viscozyme L complex with a maximum glucose release of 16.9 g/L.The results indicate that the implementation of the Viscozyme L complex is possible, allowing cleaner and energy efficient processes.

The growing need of consumers for healthy food has led to the search for effective technologies in food industry that offer safe and sensorially acceptable options to the modern consumer. Edible coatings added with active components applied to vegetable structures, besides protecting the structure and conferring greater conservation, can provide nutritional value. The objective of this investigation was to evaluate the influence of an edible coating based on sodium alginate and calcium on the attributes of quality of Andean blackberry of Castilla. The response surface methodology was applied with a composite central design (21 experiments), considering the independent variables: sodium alginate (2.0-3.0%), beeswax (0.5-1.0%), sucroester (0.15-0.25%), sodium alginate/ glycerol (2.0-3.0). The best formulation was: sodium alginate (2.85%), beeswax (1.00%), sodium alginate/glycerol (2.0%) and sucroester (0.162%), being the quality attributes of the of the blackberry with the edible coating: moisture (83.7±1.7%), water activity (0.964±0.010), pH (2.7±0.0), acidity (2.6±0.0%), °Brix (8.1±0.2%), firmness (12.3±0.7 N); total phenols (105.3±4.5mg GA/100 g), antioxidant activity (ABTS: 962.7±15.1mg Trolox/100 g) and DPPH: 319.3±9.4 mg Trolox/100 g), lightness (22,5±0,7); chromaticity a* (8,47±0,88); chromaticity b* (2,12±0,37) and calcium=144,6±2,7mg/200g. Edible coatings added with calcium applied to Andean blackberry of Castilla represent an effective alternative against mechanical damages of the fruit and to conserve its quality, which will improve shelf life.