ABSTRACT We tested a new type of wind-transported particle collector (multidirectional traps, MDt) in southeast Spain to forecast particle movement in three different soil types. The MDt collectors are easy to manufacture from thermoplastic filaments with an industrial 3D printer. The collectors tested were very efficient. Our research was carried out on unplowed Calcisols and on orange and olive-cropped Fluvisols and Luvisols, respectively. The results from the logs of nine vaned masts, each with four MDt collectors at different heights, on Calcisols, Fluvisols and Luvisols were compared with the wind erodible fraction of these soils (EF) empirically estimated and with their erosion rates calculated in a wind tunnel of our own design with a built-in laser scanner. These new collectors can differentiate the collected sediments by their direction of origin and arranged in a network of masts, enabling to distinguish overall particle loss or deposition, which is not detectable with the wind tunnel due to the work scale and no windward deposits, as it is a closed device. Comparison of the calculated EF and the total mass of transported particles recorded by the MDt collectors showed very good correlation (R2 = 0.9144) with an even better relationship between the results of the wind tunnel and collectors (R2 = 0.9741). Required precision, financing, and execution time are important in determining the use of the device. We conclude that this device shows good potential.

Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea courbaril, especies arbóreas ampliamente diseminadas en Venezuela producen gomas con buen rendimiento. La mezcla de estas gomas se ensayó, como estabilizante en la preparación de helados de bajo contenido calórico. La viscosidad, el porcentaje de incorporación de aire, la expansión de la espuma, el porcentaje de derretido y las propiedades sensoriales fueron determinados. Estas características físico-químicas se compararon con las exhibidas por los productos obtenidos con base en mezcla de gomas comerciales. La mezcla de gomas de las especies estudiadas incrementó la viscosidad del sistema, por lo tanto, favoreció una excelente incorporación y una distribución uniforme del aire; aportó textura y estabilidad durante el almacenamiento; mejoró la capacidad de expansión de la espuma y las propiedades de derretido. Por otra parte, aportó buenas características sensoriales, como lo indica el alto puntaje alcanzado; apariencia (7,78), cremosidad (7,62), sabor (8,01) y bajo puntaje en presencia de cristales de hielo (3,06). Este trabajo evidenció la funcionalidad como estabilizante de la mezcla de gomas investigadas en la preparación de helados bajo en calorías.

Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril, species widely disseminated in Venezuela, South America, produce gum with good yield. The mixture of these gums was tested as stabilizer in the low fat ice cream preparation. Viscosity, overrun, foam expansion, meltdown, shape factor and sensory properties were determined. These quality characteristics were compared with those exhibited by the product obtained with a mixture of commercial gums. The mixture tested provided the suitable viscosity for the ice cream mix with the corresponding overrun and texture. It gave better foaming properties and air incorporation. On the other hand, it was demonstrated the good sensory attributes by the highest score i.e. appearance (7.78), creaminess (7.62), flavor (8.01) and lowest score of iciness (3.06). This work showed good functionality as stabilizer of the mixture of gums investigated in the low fat ice cream preparation.

Enterolobium cyclocarpum, (caro-caro), especie ampliamente diseminada en Venezuela, produce goma con alto rendimiento. Se estudió el comportamiento de este hidrocoloide como aditivo en la preparación de néctares de durazno. El ensayo consistió en seis tratamientos, utilizando diferentes concentraciones de la goma (0,20; 0,30; 0,50; 0,70; 1%), y un tratamiento control (sin goma). Las características físico-químicas (acidez, pH, sólidos solubles, viscosidad, estabilidad) y las propiedades sensoriales del producto elaborado se evaluaron. Se aplicó un diseño de bloques al azar con seis repeticiones. Los resultados mostraron que la viscosidad exhibida por los néctares elaborados a la mayor concentración (1%), se incrementó significativamente (P<0,05) en comparación con los valores exhibidos por los productos obtenidos en los tratamientos que usaron las menores concentraciones de goma (0,20; 0,30; 0,50; y 0,70%) y con el tratamiento control (sin goma). Se observó además que los menores valores de sedimentación se corresponden al producto obtenido con la mayor concentración de la goma ensayada. Los panelistas manifestaron preferencia por el néctar de durazno preparado con la mayor concentración del aditivo, la cual exhibió una correlación positiva con la textura (r=0,95) y el sabor (r=0,88) del producto. Los resultados obtenidos evidencian la funcionalidad de la goma de E. Cyclocarpum como aditivo en la preparación de néctares de durazno.

Enterolobium cyclocarpum, (caro-caro), species widely disseminated in Venezuela, produces gum with high yield. It was studied the behavior of this hydrocolloid as additive in the preparation of peach nectar. It was carried out six treatments using different gum concentration (0.20; 0.30; 0.50; 0.70; 1%) wich were compared with a treatment without gum. There were measured physicochemical characteristics (acidity, pH, soluble solids, viscosity and stability) and sensorial attributes of the product. A random desing of blocks with six repetitions was applied. The results showed that the viscosity exhibited by the product obtained, using the highest gum concentration (1%) increased significatively (P<0.05) in comparison with the values shown by the produt obtained with the treatments using lower gum concentration (0.20; 0.30; 0.50; and 0.70%) and from the control treatment. In addition, it was also observed the lowest sedimentation value of the product obtained with the highest gum concentration. The panel prefered the peach nectar prepared using the highest gum concentration which exhibited a positive correlation with texture (r= 0.95) and flavor (r= 0.88). The results of this investigation support the functionality of E. cyclocarpum gum as additive in the preparation of peach nectar.