This work developed an effective and eco-friendly analytical method to support quality control for Brazilian Bill proposal No. 5332/2009. The bill advocates the creation of the “Brazilian bread” by mandating the incorporation of cassava byproducts into wheat flour, with the aim of reducing Brazil’s external dependency on wheat imports and promoting domestic cassava family farming. For this, a handheld near-infrared (NIR) spectrophotometer was utilized for on-site determination of cassava starch in commercial wheat flour. The quantitative analysis, which utilized NIR spectra pre-processed with offset correction (OFF) combined with linear baseline correction (LBC), alongside the successive projections algorithm for interval selection in partial least squares (iSPA-PLS), exhibited superior predictive capability, achieving a relative error of prediction below 8%. Furthermore, the classification process, which involved NIR spectra pre-processed with LBC and iSPA-PLS for discriminant analysis (iSPA-PLS-DA), yielded an impressive 94% overall accuracy, with only 3 misclassifications in the test set. ecofriendly eco friendly No 53322009 5332 2009 5332/2009 bread flour Brazils Brazil s farming this nearinfrared near infrared (NIR onsite site preprocessed pre processed OFF (OFF LBC, , (LBC) iSPAPLS, iSPAPLS iSPA PLS (iSPA-PLS) capability 8 8% Furthermore process iSPAPLSDA, iSPAPLSDA DA (iSPA-PLS-DA) 94 accuracy set 5332200 533 200 5332/200 (LBC (iSPA-PLS (iSPA-PLS-DA 9 533220 53 20 5332/20 53322 5 2 5332/2 5332/

Resumen Introducción. Los problemas en la cadena de suministro aumentaron los costos de las materias primas y redujeron la disponibilidad de materiales para la producción de agentes de control biológico. Esto puede ejercer mayor presión de enfermedades y menores rendimientos en las granjas. Objetivo. Determinar el efecto de diferentes cantidades de almidón y el uso de ingredientes locales en procesos de fermentación a pequeña y gran escala para Trichoderma harzianum. Materiales y métodos. El estudio se ralizó en San José, Costa Rica, entre 2016 y 2018. Se realizaron ensayos en matraces para investigar la reducción o eliminación de almidón en medios de fermentación comerciales. Se llevaron a cabo ensayos en recipientes de fermentación para evaluar la efectividad de un medio local alternativo, que incluyó tres tratamientos: 1) medio comercial como control, 2) melaza al 10 % y 3) melaza al 10 % con 0,5 % de extracto de levadura. Se realizaron recuentos de esporas viables para determinar las unidades formadoras de colonias (UFC/mL). Resultados. La reducción de almidón al 10 % del medio original no tuvo impacto en las UFC/mL. Sin embargo, la ausencia de almidón resultó en un crecimiento desigual durante la fermentación. La melaza produjo aproximadamente la mitad de las UFC/mL en comparación con el medio comercial, pero superó el umbral de 107 UFC/mL utilizado en estudios para el control biológico de patógenos de plantas. Los resultados obtenidos en un fermentador a escala comercial fueron similares a los de la fermentación a escala piloto. Conclusión. La reducción del contenido de almidón en el medio comercial no afectó al crecimiento, pero la ausencia de almidón provocó acumulaciones sólidas de micelio. El uso de un medio de melaza de origen local a escala comercial parece factible mientras se mantenga un recuento de esporas viables requeridas para su uso en el campo.

Abstract Introduction. Supply chain issues have increased the costs of raw material and reduced the availability of materials for the production of biological control agents. This can result in greater disease pressure and lower yields on farms. Objective. To determine the effect of different amounts of starch and the use of local ingredients in small- and large-scale fermentation processes for Trichoderma harzianum. Materials and methods. The study was conducted in San José, Costa Rica, between 2016 and 2018. Flask experiments were performed to investigate the reduction or elimination of starch in commercial fermentation media. Fermentation vessel trials were conducted to evaluate the effectiveness of an alternative local medium, which included three treatments: 1) commercial medium as a control, 2) 10 % molasses medium, and 3) 10 % molasses with 0.5% yeast extract. Viable spore counts were performed to determine colony-forming units (CFU/mL). Results. Reducing starch to 10 % of the original medium had no impact on CFU/mL. However, the absence of starch resulted in uneven growth during fermentation. Molasses produced approximately half the CFU/mL compared to the commercial medium but exceeded the threshold of 107 CFU/mL used in studies for the biological control of plant pathogens. Results obtained in a commercial-scale fermenter were similar to those of pilot-scale fermentation. Conclusion. Reducing starch content in the commercial medium did not affect growth, but the absence of starch led to solid mycelium clumps. The use of a local molasses-based medium on a commercial scale feasible as long as the required viable spore count for field use is maintained.

ABSTRACT Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an I-Optimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33.21%; 0.158% xanthan gum, 4.43 starch, 46% water and 16.2% sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent.

RESUMEN El lactosuero es un residuo de la industria quesera cuyo aprovechamiento como materia prima en formulaciones alimentarias para humanos ha sido estudiado, principalmente por su composición nutricional y por el impacto negativo que tiene sobre el medio ambiente cuando se desecha. El objetivo de la presente investigación fue obtener un postre lácteo a partir de proteínas del lactosuero. Se utilizó el método de optimización numérica a través de una superficie respuesta I-Óptimo. Los factores seleccionados fueron: proteína (requesón), goma xantana, almidón y agua del sistema, las variaciones estuvieron sujetas al máximo permisible de estos componentes para la mezcla. Se evaluaron las variables: apariencia, textura, aceptación general y estabilidad. La caracterización sensorial del postre se realizó con cinco catadores de la Dirección de Ciencias del Instituto de Investigaciones para la Industria Alimenticia, quienes generaron los descriptores mediante el método de asociación controlada. La formulación seleccionada presentó un contenido de proteína (requesón) de 33,21 %; 0,158 % de goma xantana, 4,43 de almidón, 46 % de agua y 16,2 % de azúcar. La evaluación sensorial permitió establecer los descriptores, color, homogeneidad, olor a fresa, nota láctea en el olor, sabor a fresa, sabor lácteo, sabor dulce, sabor ácido, consistencia y cremosidad. La impresión general para la calidad resultó ser excelente.

RESUMEN La quinua es un grano andino reconocido por su alto valor nutricional y su capacidad para tolerar condiciones ambientales extremas. La mayoría de las publicaciones sobre esta especie se han centrado en aspectos agronómicos o agroindustriales, dejando incertidumbres sobre la relación entre el rendimiento biológico y las características composicionales del grano. Por lo tanto, el objetivo de este estudio fue analizar el desempeño biológico y las propiedades agroindustriales de las semillas de tres cultivares de quinua ampliamente utilizados en Colombia. Se utilizó un diseño completamente al azar con los cultivares Pasankalla, Soracá y Titicaca. En la primera fase se evaluó el comportamiento fisiológico de las plantas en condiciones controladas. En la segunda fase se determinó en laboratorio la producción de semillas y algunas características composicionales. En general, los tres cultivares mostraron diversidad y diferencias significativas en rasgos morfológicos, fisiológicos y bioquímicos. El cultivar Titicaca presentó la madurez más temprana, tardando 115,6 días en alcanzar a cosecha, mientras que Soracá fue el cultivar con mayor producción, logrando 321 g de semillas por planta. En cuanto a las características del grano, los cultivares Soracá y Pasankalla presentaron el mayor contenido de proteína, con valores de 14,33 y 13,76%, respectivamente.

ABSTRACT Quinoa is an Andean grain recognized for its high nutritional value and its ability to tolerate extreme environmental conditions. Most publications on this species have focused on agronomic or agroindustrial aspects, leaving uncertainties about the relationship between biological yield and compositional characteristics of the grain. Therefore, the objective of this study was to analyze the biological performance and agroindustrial properties of the seeds of three quinoa cultivars widely used in Colombia. A completely randomized design was used with the Pasankalla, Soraca and Titicaca cultivars. In the first phase, the physiological behavior of the plants under controlled conditions was evaluated. In the second phase, seed production and some compositional characteristics were determined in the laboratory. In general, the three cultivars showed significant diversity and differences in morphological, physiological and biochemical traits. The Titicaca cultivar presented the earliest maturity, taking 115.6 days to reach harvest, while Soraca was the cultivar with the highest production, achieving 321 g of seeds per plant. Regarding the characteristics of the grain, the Soraca and Pasankalla cultivars had the highest protein content, with values of 14.33 and 13.76%, respectively.

RESUMEN Un cultivo de maíz destinado a la confección de silaje de planta entera, se cosechó a dos alturas de corte (AC), 30 cm (AC30) y 55 cm (AC55) desde el suelo, y con dos aperturas de los rodillos (AR) del acondicionador de granos, 1 mm (AR1) y 3 mm (AR3). Se estimó la cantidad de materia seca por unidad de superficie (MS) del remanente y su porcentaje de materia seca (%MS) para las diferentes AC. Para los tratamientos AC*AR, definidos en un diseño bifactorial, se evaluó el índice de procesado del grano (IPG) del material a ensilar, y composición química y degradación ruminal in situ del almidón (DegA) de silajes confeccionados en microsilos. En AC55 el remanente tuvo mayor MS y una tendencia a presentar mayor %MS, y el material de los microsilos tuvo mayor %MS en relación a AC30. En la composición química de los microsilos, solo el contenido de fibra detergente neutro y de lignina en detergente ácido mostraron diferencias, los menores valores los presentó la combinación de AC55-AR3. Para IPG y para DegA, los tratamientos no fueron diferentes. El valor de IPG refleja un bajo nivel de procesamiento en las condiciones de campo en las que se trabajó.

ABSTRACT Maize was harvested for whole plant silage at two cutting heights (CH) above the ground, 30cm (CH30) and 55 cm (CH55), and with two grain conditioner roller openings (RO), 1mm (RO1) and 3 mm (RO3). The amount of dry matter of the remaining material (DM) and its dry matter percentage (%DM) at both CH was determined. In a bifactorial design, the CH*OR treatments were analyzed for their kernel processing scores (KPS) on the harvested material, and chemical composition and in situ ruminal degradation of starch (DegS) in micro-silage. Plots harvested at CH55 had a larger DM and showed a tendency to present higher %DM and higher %DM in the ensiled material compared to CH30. In the micro-silage, there were some differences in the contents of neutral detergent fiber and of lignin in acid detergent, for both variables the lowest value was presented by the combination CH55-RO3. Both the KPS of the ensiled material and DegS were similar among all treatments. The KPS value indicates minimal processing under the field conditions.

Abstract The objective was to evaluate the dry matter (DM) accumulation by component, yield, and nutritional composition of forage of four corn hybrids harvested at 121, 128, 135 and 142 d after sowing. In each harvest, five plants were randomly taken and separated into their components (stem, leaves, grain, cob, bracts, and tassel) and DM was determined; chemical composition and in-situ digestibility were analyzed in a composite sample of a whole plant. The accumulation of grain in the total DM increased from 35.8 to 43.9 % from 121 to 142 d to harvest, respectively, and diluted the other components, especially the proportion of stem and leaves, which decreased inversely proportional to the accumulation of grain. Total DM content differed between hybrids, from 3.8 and up to 8.3 percentage units on the same days to harvest. Nonetheless, the hybrid did not affect DM yield or grain production, increasing by 2.1 and 1.4 t ha-1 between harvests, respectively. NDF content decreased and starch increased (both linearly), affecting net energy for lactation, which increased from 1.49 to 1.56 Mcal kg-1 from 121 to 142 d to harvest, respectively. The interaction between days to harvest and hybrid affected starch content, which was 5.2 units higher in a hybrid with similar NFC and NDF content than its counterparts. DM, NDF and starch digestibilities were affected by the hybrid, but not by the days to harvest.

Resumen El objetivo fue evaluar la acumulación de materia seca (MS) por componente, rendimiento y composición nutricional del forraje de cuatro híbridos de maíz cosechados a 121, 128, 135 y 142 días después de la siembra. En cada cosecha, se tomaron al azar cinco plantas y se separaron en sus componentes (tallo, hojas, grano, olote, brácteas y espiga) y se determinó la MS; en una muestra compuesta de planta completa se analizó la composición química y digestibilidad in situ. La acumulación de grano en la MS total se incrementó de 35.8 a 43.9 % de los 121 a 142 días a cosecha, respectivamente, y diluyó a los demás componentes, sobre todo la proporción de tallo y de hojas, que decrecieron inversamente proporcional a la acumulación de grano. El contenido de MS total difirió entre híbridos de 3.8 y hasta 8.3 unidades porcentuales a mismos días a cosecha. Sin embargo, el híbrido no afectó el rendimiento de MS ni la producción de grano incrementándose 2.1 y 1.4 t ha-1 entre cosecha, respectivamente. El contenido de FDN disminuyó y el almidón se incrementó (ambos linealmente), afectando la energía neta de lactancia que aumentó de 1.49 a 1.56 Mcal kg-1 de los 121 a 142 días a cosecha, respectivamente. La interacción entre días a cosecha e híbrido afectó el contenido de almidón, el cual fue 5.2 unidades superior en un híbrido con similar contenido de CNF y FDN que sus contrapartes. Las digestibilidades de la MS, de la FDN y del almidón fueron afectadas por el híbrido, pero no por los días a cosecha.

ABSTRACT Agroindustrial potato (Solanum tuberosum L.) waste mainly includes peel and pulp; however, potatoes of low industrial quality are also discarded by industry. A viable alternative to give added value to these byproducts is the use of these as seeds, as well as the use of starch. The objective of this work was to evaluate the physiological quality (germination and vigor), starch content and relationship between these variables in discarded tubers from the industry through chemical-structural analyses to better understand their influence on starch composition. The physiological quality of the potatoes was evaluated through germination and vigor tests; likewise, starch was extracted, and the yield was determined. Physicochemical characterization of the starches was carried out through proximal and structural analysis using nuclear magnetic resonance (NMR). The results showed that the tubers had 100.00% germination and 98.66% vigor and were suitable for use as seeds. The starch yield did not significantly differ. However, characterization of the starch revealed significant differences (p ≤ 0.05) in moisture, ash, carbohydrate and amylose contents, which were influenced by the storage temperature (4 °C) of the tubers subjected to a vigor test, which interferes with enzymatic activity. During germination, the NMR results showed type B crystallinity, which is typical of tubers, indicating that the viability tests did not promote changes in the type of crystallinity. The results obtained can help us understand the effect of germination on the composition of starch and, accordingly, choose the most appropriate applications for this starch, whether food or nonfood.

Resumen: Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta.

Abstract: Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.

Finos de carvão vegetal são coprodutos da carbonização da madeira, indesejados por diminuir o rendimento gravimétrico em carvão vegetal. São produzidos devido ao processo de carbonização, durante o armazenamento e transporte do carvão vegetal. A pelletização de finos aumenta a densidade energética, produzindo um combustível homogêneo e com menor teor de umidade, possibilitando a queima em equipamentos com alta eficiência energética, além de propriedades desejáveis em produtos energéticos como alto teor de carbono fixo e baixo teor de umidade. Este estudo avaliou o efeito do teor de umidade e do tempo de secagem na produção de black pellets a partir de finos de carvão vegetal ligados com amido de arroz (Oryza sativa) nas características físico-químicas e mecânicas. Os black pellets foram produzidos utilizando duas proporções de água (10 ou 20%) e tempo de secagem de 4 ou 6 horas. Os black pellets foram avaliados quanto à análise química imediata, composição elementar, teor de umidade, tamanho, densidade aparente, poder calorífico e densidade energética. A adição de água não afetou o teor de voláteis, cinzas e carbono fixo, enquanto o tratamento com adição de 20% de água e quatro horas de secagem apresentou maior teor de umidade (3,34%). A adição de água permitiu melhor condução de calor e disposição das partículas, produzindo pellets com durabilidade superior a 98%. A melhor disposição promovida pela adição de 20% de água também aumentou a densidade dos pellets, resultando em maior densidade energética. Os black pellets podem ser considerados uma boa alternativa para aquecimento residencial, com tratamento T3 (20% de umidade - 4h de secagem) apresentando elevada densidade energética e melhor desempenho em termos de propriedades desejáveis para utilização e comercialização de acordo com a norma EN 14961-6.

Charcoal fines are co-products of the wood carbonization process, unwanted because they reduce the gravimetric yield of the main product, charcoal. It can be produced due to the carbonization process, during the storage and transport of charcoal. Pelletizing charcoal fines increases the energy density of this material, producing a homogeneous fuel with lower moisture content, enabling burning in equipment with high energy efficiency, in addition to desirable properties in energy products such as high fixed carbon content and low moisture content. This study evaluated the effect of moisture content and drying time on the production of black pellets from charcoal fines bound with rice starch (Oryza sativa) on the physicochemical and mechanical characteristics. Black pellets were produced using two proportions of water (10 or 20%) and a drying time of 4 or 6 hours. Black pellets were evaluated for their proximate analysis, elemental composition, moisture content, size, apparent density, calorific value and energy density. The addition of water did not affect the content of volatile matter, ash, and fixed carbon, while the treatment with addition of 20% water and four hours of drying showed a higher moisture content (3.34%). The addition of water allowed for better heat conduction and particle arrangement, producing pellets with a durability greater than 98%. The better arrangement promoted by the addition of 20% water also increased the density of the pellets, resulting in greater energy density. Black pellets can be considered an alternative for residential heating, with T3 treatment (20% - 4h) with a high energy density and better performance in terms of desirable properties for use and commercialization according to the standard EN 14961-6.

ABSTRACT: The aim of this research was to isolate and characterize bacteria from rice crop soils to determine their prospective biotechnological potential. Therefore, seven morphologically different bacteria were isolated and their physiological characteristics, antimicrobial sensitivity and ability to degrade different substrates were determined. The bacteria grew optimally between 20 and 37 °C, at pH between 5.0 and 10.0. Regarding antimicrobial sensitivity profiles; one, three, one, one, one and one strain showed resistance to 11, 12, 8, 7 and 4 antimicrobials, respectively. Molecular identification was performed by amplification and sequencing of the 16S ribosomal genes, obtaining similarity with the genera Acinetobacter, Bacillus, Staphylococcus, Comamonas and Aeromonas. The bacteria, according to their hydrolytic activity, formed five groups: three degraded gelatin, skim milk, casein, olive oil, starch, cellulose, pectin, and tributyrin; one, olive oil and tributyrin; one, gelatin, skim milk, olive oil and tributyrin; one, gelatin, olive oil, starch, tributyrin; and one, gelatin, skim milk, casein, olive oil and tributyrin. The isolated bacteria show great potential as inoculants for the enrichment and bioremediation of agricultural soils.

RESUMEN: El objetivo de la presente investigación fue aislar y caracterizar bacterias provenientes de suelos de cultivos de arroz para determinar su potencial biotecnológico prospectivo. Para ello, se recolectaron suelos de cultivos de arrozales del distrito de Rioja, Región de San Martín, aislaron siete bacterias morfológicamente diferentes y determinaron sus características fisiológicas, sensibilidad antimicrobiana y capacidad de degradar diferentes sustratos. Las bacterias crecieron óptimamente entre 20 y 37 °C, a pH entre 5,0 y 10,0. Respecto a los perfiles de sensibilidad antimicrobiana; una, tres, una, una y una cepa presentaron resistencia a 11, 12, 8, 7 y 4 antimicrobianos, respectivamente. La identificación molecular se realizó mediante la amplificación y secuenciación de los genes ribosómicos 16S, obteniendo similitud con los géneros Acinetobacter, Bacillus, Staphylococcus, Comamonas y Aeromonas. Las bacterias, según su actividad hidrolítica, formaron cinco grupos: tres degradaron gelatina, leche descremada, caseína, aceite de oliva, almidón, celulosa, pectina, y tributirina; una, aceite de oliva y tributirina; otra, gelatina, leche descremada, aceite de oliva y tributirina; una, gelatina, aceite de oliva, almidón, tributirina; y una, gelatina, leche descremada, caseína, aceite de oliva y tributirina. Las bacterias aisladas presentan gran potencial como inoculantes para el enriquecimiento y la biorremediación de suelos agrícolas.

Abstract The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit seeds, turning them into a valuable source of starch with diverse applications in both the food and non-food industries.

Abstract Cornstarch is one of the most used depressants in mineral flotation operations. However, corn is a costly input for the Brazilian mineral industry, since its main destination is to serve the animal and human food market and exports. In this study, sorghum and millet, two cheaper starch sources, were tested in order to reduce the mining dependence on corn. A simplex lattice design mixture {3,4} was used to evaluate the best proportion of corn, millet, and sorghum flours to be used as a pyrochlore depressant in relation to the industrially adopted cornstarch (Stargill 6172 supplied by Cargill). Flotation tests were carried out on a bench scale Denver flotation cell. All tests were performed in triplicate in a single rougher stage. The results found suggest that sorghum flour was a stronger pyrochlore depressant compared to corn and millet flours, with an average Nb2O5 content of 1.72 ± 0.05% and recovery of 80.75 ± 4.10%. These values were close to the ones found with Stargill 6172 (1.32 ± 0.02 and 80.95 ± 1.13%, Nb2O5 content and recovery, respectively), the industrially adopted depressant. The marked price and the easiness in the production of the flour in relation to the extraction of starches makes the sorghum flour a potential pyrochlore depressant, replacing the industrially used cornstarch. operations However industry exports study sources 3,4 34 3 4 {3,4 617 Cargill. Cargill . Cargill) cell stage NbO Nb O Nb2O 172 1 72 1.7 005 0 05 0.05 8075 80 75 80.7 410 10 4.10% 1.32 132 32 (1.3 002 02 0.0 8095 95 80.9 113 13 1.13% respectively, respectively , respectively) 3, {3, 61 17 7 1. 00 807 8 80. 41 4.10 1.3 (1. 0. 809 9 11 1.13 {3 6 4.1 (1 1.1 { 4. (

ABSTRACT Introduction: The optimal design of technologies for the production of combined assortments, constitutes a profitable alternative for the development of the cultivation of Manihot esculenta Crantz (cassava) and its industrializable products. Objective: To develop the economic optimization for the design of a combined assortment plant of Manihot esculeta Crantz by semi-mechanized way. Materials and Methods: A hybrid semi-mechanized scheme was devised for the combined production of starch, cassava and flour. A second order extreme vertex design (EVD) was generated for the distribution of cassava in the three productions, and the quadratic models obtained for profit (G), net present value (NPV), internal rate of return (IRR) and discounted payback period (DRP) were optimized. For the evaluation of the indicators, the design of the basic equipment and the material and energy balances were developed. Results and Discussion: The multipurpose semi-mechanized technology uses the same initial stages for the three processes and a common pneumatic drying for the starch and flour processes. The optimal operating parameters correspond to a profit of 236 882 USD/year, a NPV of 1 242 730 USD, an IRR of 33.10 % and a DRP of 3.97 years, and are achieved for a distribution of 60 % for starch, 10 % for cassava and 30 % for flour. Conclusions: With the raw material distribution that optimizes economic and profitability indicators, production feasibility is guaranteed with energetic and environmental compatibility.

RESUMEN Introducción: El diseño óptimo de tecnologías para la producción de surtidos combinados, constituye una alternativa rentable para el desarrollo del cultivo de Manihot esculenta Crantz (yuca) y sus productos industrializables. Objetivo: Desarrollar la optimización económica para el diseño de una planta de surtidos combinados de Manihot esculeta Crantz por vía semi-mecanizada. Materiales y Métodos: Se concibió un esquema semi-mecanizado híbrido para la producción combinada de almidón, casabe y harina. Se generó un diseño de vértices extremos (DVE) de segundo orden para la distribución de yuca en las tres producciones, y optimizaron los modelos cuadráticos obtenidos para la ganancia (G), el valor actual neto (VAN), la tasa interna de retorno (TIR) y el periodo de recuperación al descontado (PRD). Para la evaluación de los indicadores se desarrolló el diseño del equipamiento fundamental y los balances materiales y energéticos. Resultados y Discusión: La tecnología semi-mecanizada multipropósito emplea las mismas etapas iniciales para los tres procesos y un secado neumático común para los procesos de almidón y harina. Los parámetros óptimos de operación se corresponden con una Ganancia de 236 882 USD/año, un VAN de 1 242 730 USD, una TIR del 33,10 % y un PRD de 3,97 años, y se alcanzan para una distribución de 60 % para la obtención de almidón, 10 % para casabe y 30 % para harina. Conclusiones: Con la distribución de materia prima que optimiza los indicadores económicos y de rentabilidad, se garantiza la factibilidad de la producción con compatibilidad energética y ambiental.

ABSTRACT Introduction: Taking into account the potential, advantages and demands of the industrial cassava treatment processes and the need to reduce the mechanical complexity of the equipment, so that it can be built totally or partially in Cuba, it is necessary to design adequate facilities for this process. Objective: To select the technologies required for a combined assortment plant with probable installation at the Tropical Viand Research Institute (INIVIT), with a semi-mechanized nature and with a low degree of separation of the starch present in the fiber, treating the latter and allocating it to the animal feeding. Materials and Methods: The selection of technological equipment and flow and operation sequences was carried out by combining the individual processes in a semi-mechanized scheme with a multipurpose approach for the production of cassava, flour and native starch. Results and Discussion: The flow diagram was proposed and the main characteristics of the equipment, processes and their interconnections were described. The main peculiarities are given in the common dry crushing, the washing and filtering of the starch in a trommel and its sedimentation in tunnels or tanks, which replaces mechanically complex equipment in the mechanized process of native starch. This sequence causes low level separation of starch into fiber, but dries the starch-rich fiber into additional assortment. Conclusions: The proposal allows having a multipurpose scheme for obtaining combined assortments of cassava by semi-mechanized means that has been used for the rest of the design stages of the process.

RESUMEN Introducción: Atendiendo a las potencialidades, ventajas y demandas de los procesos de tratamiento industrial de yuca y a la necesidad de reducir la complejidad mecánica del equipamiento, de forma tal que pueda ser total o parcialmente construido en Cuba, se precisa diseñar instalaciones adecuadas para este proceso. Objetivo: Seleccionar las tecnologías requeridas para una planta de surtidos combinados con probable instalación en el Instituto de Investigaciones de Viandas Tropicales (INIVIT), con carácter semi-mecanizado y con bajo grado de separación del almidón presente en la fibra, tratando esta última y destinándola a la alimentación animal. Materiales y Métodos: La selección de los equipos tecnológicos y las secuencias de flujo y de operación se efectuaron combinando los procesos individuales en un esquema semi-mecanizado con enfoque multipropósito para la producción de casabe, harina y almidón nativo. Resultados y Discusión: Se propuso el diagrama de flujo y se describieron las características principales de los equipos, procesos y sus interconexiones. Las principales peculiaridades están dadas en la trituración común en seco, el lavado y filtrado del almidón en trommel y su sedimentación en túneles o tanques, lo cual sustituye equipos complejos en el proceso mecanizado del almidón nativo. Esta secuencia provoca bajo nivel de separación del almidón en fibra, pero seca la fibra rica en almidón convirtiéndola en un surtido adicional. Conclusiones: La propuesta permite disponer de un esquema multipropósito para la obtención de surtidos combinados de yuca por vía semi-mecanizada que ha sido utilizada para el resto de las etapas de diseño del proceso.

ABSTRACT Introduction: The extruded products in Cuba are produced from corn meal, a raw material obtained from imported corn grain. Extrusion technology allows the production of products from flour mixtures. Objective: To determine the adequate proportion of the corn and rice flour mixture and the extruder operating temperature. Materials and Methods: A granulometric analysis of both flours was made. Mixtures of corn flour (M) and rice four (A) were prepared. An industrial extruder with a capacity of 200 kg/h and a nozzle diameter of 4 mm was used. The experimental variables were M/A ratio (90 M/10 A, 75 M/25 A y 60 M/40 A) and temperature (190 y 210 °C). The investigated variables were expansion and humidity as well as those corresponding to the sensorial evaluation. Results and Discussion: Rice flour shows a finer granulometry than corn flour; this may limit its level of addition to the mixture. The investigated variables were found to be independent of temperature, but dependent on the proportion of the flours. From the desirability function, the best result was obtained for 60 M/40 A and 190 ºC. Conclusions: Corn and rice flours have similar starch content. The level of rice flour addition is determined by the incorporation of smaller particle sizes into the mixture. The overall sensory quality, according to the desirability function, was 7.4, equivalent to good.

RESUMEN Introducción: Los productos extruidos en Cuba se elaboran a partir de harina de maíz, materia prima obtenida de la importación del maíz en grano. La tecnología de extrusión permite elaborar productos a partir de mezclas de harinas. Objetivo: Determinar la proporción adecuada de la mezcla de harinas de maíz y arroz y la temperatura de operación del extrusor. Materiales y Métodos: Se realizó un análisis granulométrico de ambas harinas. Se prepararon mezclas de harina de maíz (M) y harina de arroz (A). Se utilizó un extrusor industrial de 200 kg/h de capacidad y 4 mm de diámetro de boquilla. Las variables experimentales fueron la proporción M/A (90 M/10 A, 75 M/25 A y 60 M/40 A) y la temperatura (190 y 210 °C). Las variables investigadas fueron el índice de expansión y la humedad, así como las correspondientes a la evaluación sensorial. Resultados y Discusión: La harina de arroz presenta una granulometría más fina que la de maíz; ello puede limitar su nivel de adición a la mezcla. Las variables investigadas resultaron independientes de la temperatura, pero dependientes de la proporción de las harinas. A partir de la función de deseabilidad se obtuvo el mejor resultado para 60M/40A y 190 °C. Conclusiones: Las harinas de maíz y arroz tienen un contenido de almidón similar. El nivel de adición de harina de arroz queda determinado por la incorporación a la mezcla de partículas con menor tamaño. La calidad sensorial global, según la función de deseabilidad fue de 7,4 equivalente a buena.