<p style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: 'Times New Roman',serif; font-size: 10pt; mso-fareast-language: PT-BR;">A pimenta de cheiro é um produto natural e vem sendo alvo de diversos estudos, em razão de apresentar propriedades importantes para a saúde e aprimorar sabores aos alimentos. Estudos direcionados vem chamando a atenção e um meio de conservação é de suma importância para que possa ser difundido pelo mundo. A secagem é um método de conservação muito utilizado para diminuir o teor de água do alimento, visando prolongar a sua vida útil durante o armazenamento. Diversos modelos matemáticos têm sido utilizados para descrever o processo de secagem. Este trabalho objetivou ajustar modelos matemáticos de secagem em camada fina, aos dados experimentais obtidos na secagem da pimenta de cheiro em diferentes temperaturas de secagem (50, 60 e 70 ºC), verificar a difusividade efetiva e a energia de ativação. Os resultados da secagem foram avaliados ajustando-se aos modelos: Newton, Page, Henderson &amp; Pabis, Logaritmico, Dois termos, Wang e Sing, Midilli et al., Henderson &amp; Pabis modificado e de Fick. A maioria dos modelos utilizados apresentou coeficientes de determinação maiores que 0,98, descrevendo satisfatoriamente a secagem do produto. A difusividade efetiva aumentou com a elevação da temperatura de secagem e o valor da energia de ativação foi de 38,66 kJ mol^-1.</span></p>

Background: Hyperprolactinemia is a common consequence of treatment with antipsychotics. It is usually defined by a sustained prolactin level above the laboratory upper level of normal in conditions other than that where physiologic hyperprolactinemia is expected. Normal prolactin levels vary significantly among different laboratories and studies. Several studies indicate that olanzapine does not significantly affect serum prolactin levels in the long term, although this statement has been challenged. Aims: Our aim is to report two olanzapine-induced hyperprolactinemia cases observed in psychiatric consultations. Methods: Medical records of the patients who developed this clinical situation observed in psychiatric consultations in the Psychiatry Department of the Prof. Dr. Fernando Fonseca Hospital during the year of 2017 were analyzed, complemented with a non-systematic review of the literature. Results: The case reports consider two women who developed prolactin-related symptoms after the initiation of olanzapine. No baseline prolactinemia was obtained, and prolactin serum levels were only evaluated after prolactin-related symptoms developed: at the time of its measurement, both patients had been taking olanzapine for more than 24 weeks. Hyperprolactinemia was found to be present in Case 2, whereas Case 1 (a 49-year-old woman) had “normal” serum prolactin levels for premenopausal and prolactin levels slightly above the maximum levels for postmenopausal women. Both patients underwent similar pharmacological adjustments, which comprised switches from olanzapine to aripiprazole. After all pharmacological changes, prolactin serum levels decreased to normal range values and prolactin-related symptoms disappeared. Discussion/Conclusions: Laboratorial and literature prolactinemia values variability and discrepancies may make the management of borderline hyperprolactinemia clinical situations difficult. Baseline prolactin levels should have been obtained, as they help in the management of patients who develop neuroleptic-induced hyperprolactinemia. Prolactin-related symptoms can occur with borderline or normal standardized prolactinemia values. Olanzapine-induced hyperprolactinemia is a rare but possible event. Aripiprazole was used as a suitable alternative for olanzapine-induced hyperprolactinemia.

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Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous heat and mass transport applied to complex geometry. In this sense, this paper aims to present a mathematical model, based on the thermodynamics of irreversible processes to describe the heat and mass transfer (liquid and vapor) during the drying of bodies with oblate spheroidal geometry. This model was applied to describe drying of lentil, considering the variables transport coefficients and equilibrium conditions at the surface of the solid. Results of the average moisture content, average temperature, liquid flux, vapor flux, and moisture content and temperature distributions inside a lentil kernel during drying process, at different temperatures (40 and 60 oC) were presented and analyzed.

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