Abstract:This work aimed to evaluate the physical, chemical, microbiological and parasitological parameters in a composting system of Vegetable Solid Residues (VSR). The work was carried out during four months and was constituted of a compost bed of 12 m 3 of volume and the proportion used for its filing was of 6:1 (VSR: Sawdust). For the analysis of the microbiological and parasitological parameters16 sample collections were carried out for each parameter, at weekly intervals. The presence of Total Coliforms (TC), Thermotolerant Coliforms (TTC) and Intestinal Parasite Eggs (IPE). Regarding the physical and chemical parameters were analyzed: Temperature, pH and the Carbon and Nitrogen Relation (CNR). For the physical and chemical parameters the results revealed that there was a reduction in the CNR, with the final value of 14. The temperature presented little increase in the first five weeks, with the average value of 38.98°C and its stabilization in the last week with average value of 29.3°. The pH oscillated between neutrality to slightly acid. There was no reduction in the TC, but for the TTC there was a decrease in its count of 98.54%. In relation to the IPE, the composting system was capable of inactivating and eliminating them.
Studies that investigate efficient methods for extraction of antioxidant compounds in by-products of fruits can contribute to their appreciation in human food. This study aimed comparing two methods for phenolic extraction - single extraction (single solvent) and sequential (different solvents) in by-product from Paluma guava processing, evaluating the influence of the extracts on the stabilization of radicals by DPPH and ORAC assays. Sequential extraction showed higher efficiency in obtaining phenolic (2.60 > 0.56 mg GAE g-1), allowing the extraction of free phenolic, conjugated and fat-soluble, as well as determining the highest antioxidant capacity in these extracts. Acetone was characterized to be the responsible solvent for higher extraction of phenolic in the sequential extraction, being necessary 0.90 mg mL-1 of extract to reduce 50% the action of DPPH• radicals. Thus, sequential extraction of phenolic is a potential method for better use of antioxidant compounds in the guava processing by-product.
Fatores de risco associados no sistema produtivo com a geração de resíduos sólidos de hortaliças em uma agroindústria do município de Ibiúna São PauloAvaliou-se neste trabalho os fatores de risco associados no sistema produtivo com a geração de resíduos sólidos de hortaliças (RSH) em uma agroindústria do município de Ibiúna-SP. Foi aplicado um questionário com 17 questões para 24 produtores a fim de realizar o diagnóstico dos fatores de risco e a sua posterior associação com a geração de RSH. As questões versavam principalmente sobre o sistema de produção, adubo empregado, origem da água utilizada para irrigação, higienização das hortaliças e forma de transporte. Os resultados revelaram que dos 24 produtores investigados, 14 (58,33%) que entregaram suas hortaliças na agroindústria tiveram a geração de 30% ou mais de RSH. Houve associação significante (p= 0,03) na geração de RSH para o fator de risco ausência de higienização individual da hortaliça com água clorada. Não foi detectada associação significante para as práticas de: utilização de adubo orgânico não tratado, utilização de água de açude ou rio para irrigação com fossa séptica próxima e/ou onde há lançamento de águas residuais, transporte com caixa de madeira e/ou de plástico não higienizada e utilização de caminhão com carroceria de madeira no transporte das hortaliças.Palavras-chave: Contaminação Microbiana; Higienização; Transporte; Águas Residuárias; Caixa de Plástico e Madeira.Associated risk factors in the productive system with the generation of solid residues of vegetables in an agroindustry of the municipality of Ibiúna São PauloIt was evaluated in this study the risk factors associated with the production system to the generation of solid waste vegetables (SWV) in an agribusiness in Ibiúna-SP. It was applied a questionnaire with 17 questions to 24 producers in order to make the diagnosis of risk factors and their subsequent association with the generation of SWV. The issues related primarily on the production system, employee fertilizer, water source used for irrigation, cleaning of vegetables and way of transport. The results revealed that of the 24 producers investigated, 14 (58.33%) who gave their vegetables in agribusiness had to generate 30% or more of SWV. There was a significant association (p = 0.03) in the generation of SWV to the risk factor lack of individual hygiene of the vegetable with chlorinated water. No significant association was detected for the practices of: organic fertilizer use untreated water using pond or river for irrigation next septic and / or where no release of waste water, transportation wooden box and / or plastic not cleaned and used truck with wooden body for the transport of vegetables.Keywords: Microbial Contamination; Sanitation; Transportation; Wastewater; Plastic Crates and Wooden.
Topic: Saneamento e Tratamento de ResíduosReviewed anonymously in the process of blind peer.
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