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| Registros recuperados: 77 | |
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| Saeidirad, Mohammad Hossein; Sharayei, Parvin; Zarifneshat, Saeed. |
| The separating of saffron stigma from fresh flowers is the most important and the most difficult step of saffron harvesting. The separating of saffron stigma is done with the hand labor, and it have time-consuming and costly. The saffron flowers will be decay if separating of saffron stigma is not done quickly. Drying is one method of keeping saffron. The dried saffron flowers have the higher shelf life, and there have more time for separating of stigma. The main object of this study was to determine the best saffron flower drying method. Therefore, the effect of variables including drying temperature in three levels (40, 50 and 60 °C), airflow rate in two levels (0.5 and 1 m/s) and three levels of flowers (buds, semi opened and fully opened) were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saffron Flower; Drying; Saffronal. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2758 |
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| de Carvalho, Ricardo Oliano; Machado, Miguel Borges; Scherer, Vinícius Saldanha; Fuentes, Giovani Castro; da Luz, Carlos Alberto Silveira; da Luz, Maria Laura G. Silva. |
| Drying tomatoes with high initial moisture content have advantages such as: maintenance of mineral constituents, inhibition of the action of microorganisms, reduction of the cost of transportation, handling, and storage and is an alternative to the problems of waste disposal and pollution. Moreover, dried products, besides the more economical and affordable package, is an option for light and quick meals. Small and low cost tray dryers are hard to find in the Brazilian market. Producing your own dehydrated food is a practice used in many countries for domestic consumption, as a gift, for small-scale enterprises, because some people appreciate handmade products that are related to a healthier product, without additives. The present study aimed to dry... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Tomatoes cost.. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3106 |
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| Amiri Chayjan, Reza; Kaveh, Mohammad; Khayati, Sasan. |
| The effect of air temperature, air velocity and infrared (IR) radiation on the drying kinetics of sour cherry was investigated using a laboratory infrared dryer. Experiments were conducted at air temperatures of 35, 50 and 65°C, air velocities of 0.5, 1.1 and 1.7 m/s and IR radiations of 500, 1,000 and 1,500 W. Five empirical drying models for describing time dependence of the moisture ratio change were fitted to experimental data. Artificial neural network (ANN) method was used to predict the effective moisture diffusivity and specific energy consumption of the samples. Among the applied models, Midilli et al. model was the best to predict the thin layer drying behavior of sour cherry. Effective moisture diffusivity of sour cherry varied between... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sour cherry; Drying; Effective moisture diffusivity; Activation energy; Artificial neural network. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2552 |
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| DRESCH,DAIANE M.; MASETTO,TATHIANA E.; SCALON,SILVANA P.Q.. |
| The aim of this study was to evaluate the sensitivity of Campomanesia adamantium seeds to desiccation by drying in activated silica gel (fast) and under laboratory conditions (slow). To assess the sensitivity of the seeds to desiccation, we used drying with silica gel and drying under laboratory conditions (25 °C), in order to obtain seeds with moisture content of 45, 35, 30, 25, 20, 15, 10 and 5%. The physiological potential of the seeds after desiccation was evaluated by measuring primary root protrusion, percentage of normal seedlings, germination seed index, seedling length, total seedling dry mass, electrical conductivity and DNA and RNA integrities. The C. adamantium seeds were sensitive to desiccation and to a reduction in moisture content to 21.1%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cerrado; DNA; Drying; RNA; Viability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000502217 |
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| SOARES,GIULIANA C.M.; DIAS,DENISE C.F.S.; FARIA,JOSÉ M.R.; BORGES,EDUARDO E.L.. |
| ABSTRACT We investigated the loss of desiccation tolerance (DT) in Adenanthera pavonina seeds during germination. Seeds were subjected to imbibition for 0, 24, 36, 48, 60 and 81 h, then dried to their initial moisture content (13%), rehydrated and evaluated for survival (resumption of growth and development of normal seedlings) and membrane system integrity (electrolyte leakage). Embryonic axes of seeds subjected only to imbibition during the same early time periods were used to investigate the electrophoretic patterns of heat-stable proteins and the relative nuclear DNA content. In A. pavonina seeds, DT remained unchanged until 36 h of imbibition (resulting in germination and 82% normal seedlings), after which it was progressively lost, and seeds with a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cell cycle; Desiccation sensitivity; DNA content; Drying; Heat-stable proteins. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000502001 |
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| CARNEIRO,NÁRGELLA S.; ALVES,CASSIA C.F.; ALVES,JOSÉ M.; EGEA,MARIANA B.; MARTINS,CARLOS H.G.; SILVA,THAYNÁ S.; BRETANHA,LIZANDRA C.; BALLESTE,MAIRA P.; MICKE,GUSTAVO A.; SILVEIRA,EDUARDO V.; MIRANDA,MAYKER L.D.. |
| ABSTRACT Many essential oils (EOs) of different plant species possess interesting antimicrobial effects on buccal bacteria and antioxidant properties. Eugenia klotzschiana Berg (pêra-do-cerrado, in Portuguese) is a species of Myrtaceae with restricted distribution in the Cerrado. The essential oils were extracted through the hydrodistillation technique using a modified Clevenger apparatus (2 hours) and chemically characterized by GC-MS. The major compounds were α-copaene (10.6 %) found in oil from leaves in natura, β-bisabolene (17.4 %) in the essential oil from dry leaves and α-(E)-bergamotene (29.9 %) in oil from flowers. The antioxidant activity of essential oils showed similarities in both methods under analysis (DPPH and ABTS˙+) and the results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Antibacterial activity; Brazilian pear; Drying; Eugenia klotzschiana; Sesquiterpenes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401907 |
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| Silva,Tissiane Mayara da; Argandoña,Eliana Janet Sanjinez; Madrona,Grasiele Scaramal; Moraes,Izabel Cristina Freitas; Haminiuk,Charles Windson Isidoro; Branco,Ivanise Guilherme. |
| The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense; Ascorbic acid; Osmotic dehydration; Drying. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016 |
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| Vega-Gálvez,A; Lemus-Mondaca,R; Tello-Ireland,C; Miranda,M; Yagnam,F. |
| The aim of this research was to study and to model the drying kinetics of the blueberry Vaccinium corymbosum L.) at three temperatures (60, 70 and 80 ºC) with an airflow of 2.0 ± 0.2 m s-1. Modeling of the desorption isotherm was carried out with the GAB (Guggenheim, Anderson and de Boer) equation, showing a good fit to experimental moisture data, giving as a result a monolayer moisture level of 0.084 g water g-1 dm. Newton, Henderson-Pabis, Page, Modified Page and Logarithmic mathematical models were applied in the study and in the modeling of the drying kinetics of this fruit. Kinetic parameters k of each model showed dependence on temperature, and were evaluated by an Arrhenius-type equation, with an activation energy of between 36.2 and 54.5 kJ mol-1.... |
| Tipo: Journal article |
Palavras-chave: Blueberry; GAB; Drying; Modeling; Statistical tests. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200006 |
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| Queiroz,Giovanna Alcântara; Silva,Pedro Henrique Lopes; Oliveira,Rosilene Aparecida de; Sodré,George Andrade; Costa,Larissa Corrêa do Bomfim. |
| ABSTRACT: Medicinal plants are generally commercialized dried. However, temperatures used in their drying processes may interfere with the content and chemical composition of their essential oils. The Lippia origanoides possesses thymol in the essential oil that is stored in glandular trichomes. Thymol is a major component of economic importance in the chemical and pharmaceutical industry. The objective of this study was to evaluate the effect of the drying temperatures of L. origanoides leaves regarding trichome integrity, content, and chemical composition of the essential oil. The experimental design was completely randomized with four treatments defined by oven drying temperatures (40, 50, 60, and 70ºC) and four replications. Essential oil was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lippia origanoides; Medicinal plant; Secretory structures; Drying; Thymol. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001100404 |
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| Cubero-Abarca,Robert; Moya,Roger; Valaret,Jorre; Tomazello Filho,Mario. |
| Coffee bean (Coffea arabica) processing generates high amount of residues that are sources of environmental pollution. Therefore, an appropriate solution is needed. The objective of this study was to determine the potential of coffee pulp to produce briquettes and pellets. The study included pulp drying (using air, solar and hot air methods); the production of briquettes and pellets; the evaluation of their energy, physical and mechanical properties; and the evaluation of pellet quality using X-ray densitometry. The results showed that the pulp presented an initial moisture content of 90%, resulting in drying times of 699, 308 and 55 hours for air, solar and hot air drying, respectively, and the calorific values of the pellets and briquettes were 12,501 kJ... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffee residues; Drying; Coffee processing; Biomass; Bio-resources. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000500005 |
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| Coelho,Stefania Vilas Boas; Rosa,Sttela Dellyzete Veiga Franco da; Clemente,Aline da Consolação Sampaio; Pereira,Cristiane Carvalho; Figueiredo,Madeleine Alves de; Reis,Leandro Vilela. |
| ABSTRACT Preservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H2O g-¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Silica gel; Saturated saline solutions; Freezing; Antioxidant enzymes.. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300312 |
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| Castilhos,Maurício Bonatto Machado de; Silva,Ana Carolina Conti e; Bianchi,Vanildo Luiz Del. |
| Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: American grapes; Winemaking; Drying; Static pomace; Consumer acceptance. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008 |
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| Registros recuperados: 77 | |
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