Consulta: creatorFacets:"Steffens,Juliana"
Registros recuperados: 5
Data/hora: 08/06/2024 15:43:53

Swine manure digestate treatment using electrocoagulation
Provedor de dados: 63
Autores: Mores,Rúbia; Kunz,Airton; Steffens,Juliana; Dallago,Rogério Marcos; Benazzi,Toni Luis; Amaral,André Cestonaro do.
ABSTRACT Anaerobic biodigestion is an appropriate alternative for the treatment of swine wastewater due to its biogas generation properties and the possibility of its application as a source of energy for heating or electricity. However, digestate can still contain high levels of turbidity, organic carbon and nutrients and must be correctly managed as a biofertilizer, or treated to avoid any impact on the environment. Considering this, electrocoagulation (EC) shows promise as a technology because of its ease of handling and high efficiency in effluent remediation. This study aimed to evaluate the performance of EC in a batch system in the treatment of swine wastewater digestate. The wastewater used in the treatment was sampled from a 10 m3 biodigestor...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Electrode distance; Voltage; Factorial design; Batch system.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000500439

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid
Provedor de dados: 52
Autores: Brustolin,Jean Carlos; Dal Pisol,Andreia; Steffens,Juliana; Toniazzo,Geciane; Valduga,Eunice; Di Luccio,Marco; Cansian,Rogério Luis.
The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pig carcasses; Decontamination; Water pressure; Lactic acid; Bacteria.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600954

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides
Provedor de dados: 65
Autores: Witschinski,Fabiele; Demartini,Débora; Kilian,Josiane; Dallago,Rogério Marcos; Rosa,Clarissa Dalla; Cansian,Rogério Luis; Valduga,Eunice; Steffens,Juliana.
ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yoghurt; Probiotic; Bifidobacterium; Prebiotics; Fructooligosaccharides.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751

Whey protein concentration by ultrafiltration and study of functional properties
Provedor de dados: 65
Autores: Iltchenco,Sidiane; Preci,Daiane; Bonifacino,Carla; Fraguas,Eugenia Franco; Steffens,Clarice; Panizzolo,Luis Alberto; Colet,Rosicler; Fernandes,Ilizandra Aparecida; Abirached,Cecilia; Valduga,Eunice; Steffens,Juliana.
ABSTRACT: This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ultrafiltration; Whey; Dead-end solubility and emulsion stability.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500602

Qualidade da carcaça e rendimento de cortessuínos com o uso de ractopamina
Provedor de dados: 65
Autores: Martins,Daniela de Souza; Soares,Mónica Alvarado; Steffens,Juliana.
O objetivo deste trabalho foi avaliar a influência do uso do aditivo ractopamina sobre os rendimentos dos cortes e a qualidade da carne suína (pH, cor, marmoreio e capacidade de retenção de água). Para os testes, foram utilizados 25 suínos alimentados com 7,5ppm de ractopamina na dieta e 25 suínos sem utilização deste aditivo. Os cortes foram obtidos através do fracionamento da carcaça em partes, sendo elas: pernil, paleta, sobrepaleta, barriga com costela e carré. Para os testes de rendimento de cortes padrão exportação, foram utilizadas 30 carcaças, sendo 15 de cada tratamento. Os resultados dos cortes de pernil e paleta foram expressos pela relação ao peso do corte preparado no padrão comercial, com relação ao peso da parte inteira obtida no momento que...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aditivos; Perda de peso; Propriedades da carne.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000801503