No abstract

ResumoO objetivo deste trabalho foi avaliar a substituição, em diferentes níveis (5, 10 e 15%), da farinha de trigo por farelo de arroz desengordurado, sobre as características: capacidade de absorção de água, perda de massa ao fornear, volume específico, perfil texturométrico e cor da casca e do miolo dos pães. Os resultados demonstram que o farelo de arroz desengordurado não apresentou influência em relação à capacidade de absorção de água, em contrapartida, teve forte influência na perda do peso ao fornear, mesmo para substituições de 5%. No entanto, tal substituição não afetou o volume específico (p>0,05). Resultado semelhante foi observado para o perfil de textura, onde substituições de 10 e 15% demonstraram afetar, principalmente, a dureza dos pães analisados. Para a cor, a adição do farelo de arroz desengordurado apresentou efeito negativo para a luminosidade do miolo e da casca, principalmente em substituições superiores a 5% para casca e 10% para o miolo. Entretanto, a substituição da farinha de trigo por 5% de farelo de arroz desengordurado demonstrou uso potencial para aplicação em produtos panificáveis.

The large influx of tourists worldwide as well as the expansion of tourism events increase the environmental impact caused by hotel services. The aims of this work were to characterize the solid waste generated by hotel sectors, and to compare that waste generation between different events organized in the enterprise. The data collection was performed using qualitative and quantitative characterizations, where the waste generation in each sector and the type of event organized, were registered. The results showed that most residues were found in the kitchen, bathrooms, rooms, and at the event hall, with higher values being generated in the festive events. The waste generation by these events corresponded to 48 % of the total generated in the lodging, while 8 % corresponded to the business events. The difference between the characterization of waste generated in festive events and that of business events, along with no occurrence of event at all, showed that it could be attributed to the increase in the per capita generation of categories of waste, primarily glass. The results obtained in this study are essential to the creation and/or improvement of a management plan of solid waste in lodging facilities.Palabras clave: industria del turismo, gestión ambiental, residuos sólidos municipales, composición gravimétrica RESUMEN El gran flujo de turistas en el mundo, así como el incremento de los eventos turís-ticos aumentan los impactos ambientales causados por los servicios hoteleros. Los objetivos de este estudio fueron la caracterización de los residuos sólidos generados por los sectores de un hotel y su comparación con la genereación de residuos en los diferentes eventos organizados en la empresa. La recopilación de datos se hizo a través de caracterizaciones cualitativas y cuantitativas, en las que se registraron la generación de residuos en cada sector y los tipos de eventos ocurridos. Los resultados mostraron que la mayoría de los residuos se generan en la cocina, baños, habitaciones y en la sala de recepción del evento, con valores más altos en los eventos festivos. La generación de residuos por el servicio de eventos correspondió al 48% del total Rev. Int.

The increasing rise in the production of meat around the world causes a significant generation of agro-industrial waste--most of it with a low value added. Fatty wastes have the potential of being converted into biodiesel, given the overcome of technological and economical barriers, as well as its presentation in solid form. Therefore, the aim of this work was to investigate the capacity of Staphylococcus xylosus strains to modify the chemical structure of chicken fatty wastes intending to reduce the melting points of the wastes to mild temperatures, thereby breaking new ground in the production of biodiesel from these sources in an economically attractive and sustainable manner. The effects in time of fermentation and concentration of the fat in the medium were investigated, assessing the melting point and profile of fatty acids. The melting temperature showed a decrease of approximately 22 °C in the best operational conditions, due to reduction in the content of saturated fatty acids (high melting point) and increase of unsaturated fatty acids (low melting point).

Pig farming is one of the human activities carried out to meet the increasing food demand by the increasing population. South Brazil is the region with most intensive pig farming in the country, exerting pressure on the water and soil environments by the relevant pollutant emissions. Therefore, the main objective of this work was to assess pig farming pollution by monitoring superficial water qualities of the Taquari-Antas Watershed in South Brazil. The study area is about 8062 km (south latitude 292,614, 282,624 and west longitude 520,802, 504,554). In 2014, there were 861 pig farmers and 739,858 animals were slaughtered. Samples were collected bimonthly from 13 spots during 2 years of monitoring. The main analysis included the determination of the water quality index (WQI)-a nine physicochemical and microbiological parameter index-and the trophic state index (TSI), which gives a trophic degree based on phosphorous and chlorophyll-α concentration to assess the impacts of the pig farming on superficial water of the region. The results suggest that the regions with high concentration of finishing stage farms present a higher risk to water quality. A distance of 4 km between different spots was enough to detect a significant decrease in the WQI. The WQI was found ranging from "regular" to "good" (62.77 and 78.95). The TSI were found to be mesotrophic at every spot during the entire period of the study.