Consulta: subjectFacets:"Drying"
Registros recuperados: 77
Data/hora: 05/06/2024 05:35:31

Anatomía y tolerancia a la desecación de semillas de cacao (Theobroma cacao L.)
Provedor de dados: 32
Autores: Rangel Fajardo, María Alma.
La adquisición de tolerancia a la desecación en semillas ortodoxas es una estrategia adaptativa  que no presentan las semillas del tipo recalcitrantes y por consiguiente son sensibles a la  desecación. El grado de tolerancia o sensibilidad a la desecación se ve afectada por varios  aspectos de origen genético, fisiológico, bioquímico y anatómico; por consiguiente existen  diferencias entre genotipos y entre individuos dentro del genotipo de la misma especie. En este  estudio se documentaron características de anatomía de las semillas de cacao, se midió el grado  de tolerancia a la desecación y la acumulación de azúcares en relación con tolerancia a la  desecación en poblaciones de tres orígenes genéticos de cacao (Theobroma cacao L.). Se  emplearon los...
Tipo: Tesis
Palavras-chave: Theobroma cacao L.; Anatomía; Desecación; Estaquiosa; Germinación; Rafinosa; Semilla; Sensibilidad; Doctorado; Producción de semillas; Anatomy; Drying; Germination; Raffinose; Seed sensitivity; Stachyose.
Ano: 2009
URL: http://hdl.handle.net/10521/1246

Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
Provedor de dados: 70
Autores: Santiago,Wesley E.; Teruel,Bárbara J.; Oliveira,Rafael A. De; Silva,João C. T. R. Da.
This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical Composition; Must; Drying.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010

Acondicionamento do arroz em medas.
Provedor de dados: 14
Autores: CAMPOS, I. S.; MEDEIROS, J. A.
A prática de acondicionamento do arroz em medas, há muito utilizada na Ásia, Índia e Japão, vem sendo empregada em alguns estados brasileiros e , neste trabalho, procurou-se comprovar a viabilidade de seu uso nas condições climáticas do Acre.
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Acre; Amazônia Ocidental; Western Amazon; Amazonia Occidental; Factores ambientales; Envasado; Rendimiento de los cultivos; Oriza sativa; Secado.; Secagem natural; Arroz; Acondicionamento; Meda; Condição ambiental; Rendimento; Características Agronômicas.; Rice; Packaging; Drying; Environmental factors; Agronomic traits; Crop yield.
Ano: 1982
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/492320

Macauba: macauba fruit drying process.
Provedor de dados: 14
Autores: FAVARO, S. P.
Fast drying process of macauba fruits in a rotary drier to obtain oil with competitive yield and quality compatible with legal standards.
Tipo: Folders
Palavras-chave: Macaúba; Drying; Vegetable oil.
Ano: 2021
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1133163

O cultivo do guarana no Amazonas.
Provedor de dados: 14
Autores: GARCIA, T. B.; NASCIMENTO FILHO, F. J. do.
Informacoes sobre a producao de mudas de guarana e recomendacoes tecnicas de cultivo, tais como: producao de mudas, tratos culturais no viveiro, transporte das mudas, custo de producao de mudas de estacas enraizadas, plantio definitivo, preparo do solo, tratos culturais no plantio definitivo, floracao e frutificacao, colheita, secagem, beneficiamento, comercializacao, usos, composicao quimica, coeficiente tecnico para implantacao do guaranazal.
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Paullinia cupana var; Sorbilis; Cultivo; Brasil; Amazonas; Manaus; Cultivation; Management crop; Harvest; Processing; Análise Econômica; Colheita; Composição Química; Implantação de Cultura; Mercado; Processamento; Secagem; Semente; Chemical composition; Drying; Economics; Marketing; Plant establishment.
Ano: 1998
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/666583

Viabilidade de secadores solares para grãos no Trópico Úmido brasileiro.
Provedor de dados: 14
Autores: ARAUJO, J. A. de; DINIZ, T. D. de A. S.; BASTOS, T. X.
bitstream/item/33623/1/CPATU-CirTec45.pdf
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Secador agrícola; Grain dryer; Grain; Maize.; Arroz; Energia Solar; Grão; Milho; Secagem.; Drying; Solar energy.; Rice.
Ano: 1983
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381157

Obtenção de café com qualidade no Acre.
Provedor de dados: 14
Autores: PEREIRA, R. de C. A.; SOUZA, J. M. L. de; AZEVEDO, K. de S.; SALES, F. de.
No Estado do Acre, o desenvolvimento da cafeicultura é fundamental para a geração de emprego e renda, aumento de receita estadual, redução de importações, melhoria das condições de vida dos agricultores e fixação do homem à terra. Fatores como espécies e variedades de cultivo, tratos culturais (adubação, capinas e controle de pragas e doenças), condições climáticas e, principalmente, cuidados nas operações agrícolas e pós-colheita (secagem, armazenamento, torração, moagem e preparo da infusão) interferem, em muito, na qualidade final da bebida de café. Este trabalho foi realizado com a finalidade de detectar falhas e promover melhorias nas técnicas de colheita, secagem, armazenamento e beneficiamento do café, de forma que todos os setores ligados à cadeia...
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Recomendações técnicas; Acre; Amazônia Ocidental; Western Amazon; Amazonia Occidental; Tecnología de procesamiento.; Almacenamiento; Calidad de la fruta; Cosecha; Secado; Beneficiamento.; Café; Fruto; Qualidade; Secagem; Colheita; Cafeicultura; Armazenamento; Processing technology.; Coffea; Fruit quality; Harvesting; Drying; Storage.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/495398

Fermentação e secagem de amêndoas de cupuaçu para agroindústrias familiares.
Provedor de dados: 14
Autores: SOUZA, J. M. L. de; CARTAXO, C. B. da C.; ANDRADE NETO, R. de C.; MOURA, S. I. A.; MACIEL, V. T.; CRODA, J. P.; PIRES, F. C.; SARAIVA, L. S.; ARAÚJO, A. P.
As sementes do cupuaçu (Theobroma grandifl orum Schum (Willd. ex Spreng.) K. Schum.) possuem características botânicas e propriedades químicas similares às sementes do cacau (Theobroma cacao L.), e o seu processamento agrega valor à produção agroflorestal. Após os processos de fermentação e secagem das sementes recém-despolpadas pode-se produzir entre outros produtos o liquor, que é um análogo do chocolate e pode ser empregado na formulação de bolos, biscoitos e sorvetes, além da possibilidade de uso da gordura para fi ns alimentícios e cosméticos.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Cupuassu; Almendras; Tecnología de procesamiento; Fermentación; Secado; Cupuaçu; Theobroma Grandiflorum; Amêndoa; Processamento; Fermentação; Secagem; Tecnologia de Alimento; Indústria Agrícola; Almonds; Processing technology; Fermentation; Drying; Agricultural industry.
Ano: 2018
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1091444

Desidratação de frutas utilizando secador solar.
Provedor de dados: 14
Autores: FEIDEN, A.; FEIDEN, A.; GALVANI, F.; CAMPOLIN, A. I.
A conservação de frutas para utilização fora da sua época de colheita tem sido uma demanda das sociedades desde os primórdios da civilização. Há muitos séculos, a conservação de frutas por desidratação tem sido utilizada por diversas culturas.
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Frutas; Secagem solar; Conservação de frutas; Fruits prioducts.; Fruta seca; Preservação de alimento; Secagem; Fruits; Drying; Solar drying.
Ano: 2015
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1037117

Processamento minimo de couve.
Provedor de dados: 14
Autores: MORETTI, C. L.; CARNELOSSI, M. A. G.; SILVA, E. O.; PUSCHMANN, R.
bitstream/CNPH-2009/19997/1/cot_13.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Produto minimamente processado; Enxague; Fresh cut; Minimally processing; Minimaly process products; Postharvest; Processing.; Brassica Oleracea Acephala; Armazenamento; Comercialização; Couve; Embalagem; Lavagem; Processamento Mínimo; Pós-Colheita; Processamento; Secagem.; Drying; Cleaning; Marketing; Kale; Packaging; Storage; Washing.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/768856

Macauba: process to obtain the crude oil of macauba pulp.
Provedor de dados: 14
Autores: FAVARO, S. P.
Process to obtain crude oil from macauba pulp by means of good harvest and post-harvest practices, including bunch harvesting, immediate drying of whole fruits, automated pulping and oil extraction by expeller press.
Tipo: Folders
Palavras-chave: Macaúba; Drying.
Ano: 2021
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1133164

Sistema de produção para guaraná - Estado do Amazonas.
Provedor de dados: 14
Autores: EMBRAPA. Centro de Pesquisa Agroflorestal da Amazônia Ocidental (Manaus, AM).
Sistema de produção para a cultura do guaraná - a)produção de mudas: propagação do guaranazeiro, enraizamento de estacas, tratos culturais no viveiro, coeficientes técnicos para produção de mudas a partir de plantas enraizadas; b) planejamento para o plantio: condições edafoclimáticas, preparo do solo, plantio no local definitivo, tratos culturais, floração e frutificação, colheita, despolpamento, secagem, comercialização, usos, composição química. Coeficientes técnicos para implantação de 1ha de guaraná.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Paullinia cupana var; Sorbilis; Brasil; Amazonas; Production; Harvest; Processing.; Colheita; Composição Química; Economia; Guaraná; Processamento; Secagem; Semente; Sistema de Produção.; Drying; Economics; Chemical composition; Seeds.
Ano: 1998
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/666040

GUARANÁ: como cultivar.
Provedor de dados: 14
Guarana: clima, solo, preparo do solo e das covas, plantio, tratos culturais, consorcio, floracao e frutificacao, colheita, despolpamento, secagem, comercializacao.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Paullinia cupana var; Sorbilis; Cultivo; Consorciacao; Brasil; Amazonas; Harvest; Precessing; Commerce.; Colheita; Comercialização; Época de Plantio; Floração; Frutificação; Guaraná; Processamento; Semente.; Secagem; Fruiting; Flowering; Drying; Intercropping; Planting date; Seeds.
Ano: 1998
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/666041

Recomendacoes tecnicas para o cultivo do arroz: area do Cerrado Zonas 10, 16, 19, 20, 58, 59, 60, 61 e 91.
Provedor de dados: 14
Autores: BRASIL. Ministerio da Agricultura e Reforma Agraria.
O arroz e a regiao; Manejo e conservacao de solos; Recomendacoes de cultivares e qualidade das sementes; Praticas culturais; Colheita; Secagem e armazenamento.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Armazenagem; Planta daninha; Controle; Brasil; Mato Grosso do Sul; Minas Gerais; Goias; Tocantins; Maranhao; Piaui; Distrito Federal; Management; Conservation; Recommendation; Variety; Quality; Seed; Cultural practice; Harvest; Grain; Fertility; Weed; Control; Pest; Disease; Adubação; Arroz; Calagem; Cerrado; Doença; Grão; Npk; Praga; Brazil; Drying; Liming; Rice; Savannas; Soil; Storage.
Ano: 1992
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/445248

Macauba: Macauba processing for higher oil yield.
Provedor de dados: 14
Autores: FAVARO, S. P.
Process of macauba fruit storage with forced ventilation followed by drying to obtain a higher yield and maintain the quality of the pulp oil.
Tipo: Folders
Palavras-chave: Macaúba; Drying; Ventilation systems; Yields.
Ano: 2021
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1132989

Produção de milho e sorgo em várzea.
Provedor de dados: 14
Autores: PARFITT, J. M. B.
ECOFISIOLOGIA E FENOLOGIA DAS CULTURAS DO MILHO E DO SORGO (Paulo Regis Ferreira da Silva; Gilber Argenta pag 7-18); NUTRIÇÃO, CORREÇÃO DO SOLO E ADUBAÇÃO (Walkyria Bueno Scivittaro pag 19-26); SISTEMAS DE CULTIVO DE MILHO EM VÁRZEA - PLANTIO DIRETO (Francisco de Jesus Vernetti Junior; Algenor da Silva Gomes pag 27-38); IMPLANTAÇÃO DA LAVOURA DE MILHO (Marilda Pereira Porto; Claudio Alberto Sousa da Silva; José Maria Barbat Parfitt; Silvio Steinmetz pag 39-43); CULTIVARES DE MILHO (Marilda Pereira Porto pag 45-55); MANEJO DA CULTURA DO SORGO (Antonio André Amaral Raupp pag 57-59); DRENAGEM E IRRIGAÇÃO PARA MILHO E SORGO CULTIVADOS EM ROTAÇÃO COM ARROZ IRRIGADO (Claudio Alberto Souza da Silva; José Maria Barbat Partitt pag 61-72); ADEQUAÇÃO DA ÁREA PARA A...
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Terras baixas.; Milho; Sorgo; Fisiologia Vegetal; Fenologia; Nutrição; Solo; Adubação; Sistema de Cultivo; Doença de Planta; Drenagem; Irrigação; Semeadura; Erva daninha; Praga de planta; Secagem; Armazenamento; Varzea; Produção.; Corn; Sorghum (Poaceae); Plant physiology; Phenology; Nutrient management; Cropping systems; Plant diseases and disorders; Drainage; Irrigation; Sowing; Weeds; Drying; Storage; Lowlands.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/743586

Método prático de secagem de sementes de urucu para produção de mudas.
Provedor de dados: 14
Autores: BELFORT, A. J. L.; KATO, O. R.; KATO, M. do S. A.
bitstream/item/34097/1/CPATU-CirTec67.pdf
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Urucu; Annatto; Seed; Seedling; Production.; Germinação; Muda; Produção; Secagem; Semente.; Germination.; Drying.
Ano: 1992
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381276

Germinação de sementes de dendê (Elaeis guineensis, Jacq.), utilizando o método de calor seco.
Provedor de dados: 14
Autores: NUNES, C. D. M.; LIMA, D. de; CUNHA, R. N. V.
Informações sobre a germinacao de sementes de dende pelo método de calor seco, envolvendo desde o tratamento das sementes até a recomendação de armazenamento.
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Brasil; Amazonas; Manaus; Germinating.; Dendê; Elaeis Guineensis; Germinação; Semente.; Secagem; Drying; Seeds.
Ano: 1998
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/666500

Recomendações para produção de sementes de capim andropogon na região Meio-Norte.
Provedor de dados: 14
Autores: ITALIANO, E. C.; RAMOS, G. M.
Área para produção de sementes; Ponto ótimo de colheita; Métodos de colheita; Corte e empilhamento das panículas; Coleta das sementes; Secagem das sementes; Ensacamento e armazenamento; Teste de germinação; Dormência das sementes.
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Grass; Harvest; Germinbation.; Andropogon Gayanus; Armazenamento; Capim Andropogon; Colheita; Dormência; Germinação; Secagem; Semente.; Drying; Dormancy; Seeds; Storage.
Ano: 1999
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/57831

Changes in proximate composition and lipid quality of atherina atherina sp. during sun drying process
Provedor de dados: 20
Autores: Selmi, S.; Bouriga, N.; Faure, E.; Trabelsi, M.
Dans le présent travail, l’effet du séchage solaire sur la composition biochimique et la qualité des lipides des athérines a été étudié. La teneur en lipides, protéines et en cendres dans l’athérine a augmenté significativement (p &lt;0.05) après le séchage. Cependant, celle de l’humidité a montré une  forte diminution pour atteindre 22.37% dans le produit final. D’autre part, l’étude des indicateurs d’altération des lipides (Oxydation et Hydrolyse) nous a montré que la qualité des lipides des athérines est affectée par ce type de traitement. En effet, les taux des hydropéroxydes et des acides gras libres ont augmenté significativement (p &lt; 0.05) après le séchage pour atteindre respectivement 2.02 meq active O2/kg huile et 3.67%. La formation des...
Tipo: Journal Contribution
Palavras-chave: Biochemical composition; Dried products; Drying; Hydrolysis; Methodology; Oxidation; Processing fishery products; Quality assurance; Atherina; Http://aims.fao.org/aos/agrovoc/c_688.
Ano: 2008
URL: http://hdl.handle.net/1834/4152

Evolution du pH et de la température au cours de la transformation artisanale du cymbium (voluté). Essai sur les perspectives de valorisation du produit transformé
Provedor de dados: 20
Autores: Diouf, A.
L’étude porte sur l’évolution du pH et de la température au cours de la transformation artisanale du Cymbium, ainsi que sur les perspectives de valorisation du produit transformé. Les expérimentations menées au site de transformation artisanale de Joal ont permis de constater que :   Après 12 heures de séjour en bac (1ère nuit), le Cymbium est encore en phase de rigor mortis. Le pH moyen affiché à l’issue de cette première nuit est de 7,6 ; donc proche de celui du mollusque vivant ;   Le pH moyen du produit fini est légèrement acide et se situe entre 6,3 et 6,4. Donc le yeet de Joal est très peu fermenté ;   Les difficultés de séchage notées sont dues : soit au manque de maîtrise des paramètres tels que, la température, l’humidité relative et la vitesse de...
Tipo: Theses and Dissertations
Palavras-chave: Processing fishery products; Fermentation; Biology; Marketing; Drying; Temperature; Statistics; Ph; Marketing; Biology; Fermentation; Drying; Temperature.
Ano: 2008
URL: http://hdl.handle.net/1834/3007

Variations de la composition biochimique et de la qualité des lipides des Athérines &lt;Atherina&gt; sp. au cours du séchage solaire
Provedor de dados: 20
Autores: Bouriga, N.; Selmi, S.; Faure, E.; Trabelsi, M.
Dans le présent travail, l’effet du séchage solaire sur la composition biochimique et la qualité des lipides des athérines a été étudié. La teneur en lipides, protéines et en cendres dans l’athérine a augmenté significativement (p &lt;0.05) après le séchage. Cependant, celle de l’humidité a montré une  forte diminution pour atteindre 22.37% dans le produit final. D’autre part, l’étude des indicateurs d’altération des lipides (Oxydation et Hydrolyse) nous a montré que la qualité des lipides des athérines est affectée par ce type de traitement. En effet, les taux des hydropéroxydes et des acides gras libres ont augmenté significativement (p &lt; 0.05) après le séchage pour atteindre respectivement 2.02 meq active O2/kg huile et 3.67%. La formation des...
Tipo: Journal Contribution
Palavras-chave: Biochemical composition; Dried products; Drying; Hydrolysis; Methodology; Processing fishery products; Quality assurance; Hydrolysis; Dried products; Drying; Methodology; Quality assurance; Http://aims.fao.org/aos/agrovoc/c_24940; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_2402; Http://aims.fao.org/aos/agrovoc/c_12522; Http://aims.fao.org/aos/agrovoc/c_35287.
Ano: 2008
URL: http://hdl.handle.net/1834/3783

Fruit dragée formulated with reused solution from pineapple osmotic dehydration
Provedor de dados: 86
Autores: Germer,Sílvia Pimentel Marconi; Luz,Gisele Marcondes; Silva,Lidiane Bataglia da; Silva,Marta Gomes da; Morgano,Marcelo Antonio; Silveira,Neliane Ferraz de Arruda.
Abstract: The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g-1). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g-1),...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ananas comosus; Drying; Health foods; Physicochemical properties; Recycling; Sucrose solution.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000900806

Tolerância à dessecação e armazenamento de sementes de Caesalpinia echinata Lam. (pau-brasil), espécie da Mata Atlântica
Provedor de dados: 88
Autores: BARBEDO,CLAUDIO  J.; BILIA,DENISE A.C.; FIGUEIREDO-RIBEIRO,RITA DE CÁSSIA L.
A exploração descontrolada do pau-brasil reduziu sua distribuição original a pequenos remanescentes na atualidade. O conhecimento da fisiologia da unidade de dispersão da espécie pode contribuir para a ampliação de seu cultivo, uso racional e conservação. A sensibilidade das sementes à dessecação foi avaliada em sementes recém-colhidas, separadas em quatro categorias (estádios I, II, III e IV), segundo avaliação visual de tamanho e cor. Sementes de cada estádio foram submetidas a secagem a 40 °C e a 50 °C, até que o teor de água atingisse 8% (base úmida). A capacidade de manutenção da viabilidade das sementes durante o armazenamento foi avaliada em diferentes embalagens (permeável, semi-permeável e impermeável), em ambiente natural (22 ± 7 °C) ou em câmara...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Longevity; Orthodox seeds; Viability.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042002012000007

Tolerância à dessecação de sementes de palmito-vermelho (Euterpe espiritosantensis Fernandes)
Provedor de dados: 88
Autores: MARTINS,CIBELE CHALITA; NAKAGAWA,JOÃO; BOVI,MARILENE LEÃO ALVES.
Com o objetivo de identificar a tolerância à dessecação de sementes de Euterpe espiritosantensis, dois lotes de frutos foram colhidos na coleção de palmeiras do Instituto Agronômico de Campinas, no município de Ubatuba, estado de São Paulo e transportados em embalagem impermeável até a Faculdade de Ciências Agronômicas/UNESP, município de Botucatu, estado de São Paulo, onde foram despolpados. As sementes foram submetidas à secagem em sílica gel a partir das testemunhas não desidratadas (51,4% e 46,6% de teor de água), retirando-se amostras a cada 12 ou 24 horas. O efeito da desidratação foi avaliado através da porcentagem de germinação, e da velocidade de protrusão de embrião, do botão germinativo, da plúmula, e do comprimento das plântulas. Avaliaram-se...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Palmae; Recalcitrant seeds; Drying.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84041999000300007

Hygroscopic behavior of lyophilized acerola pulp powder
Provedor de dados: 91
Autores: Ribeiro,Luciana C.; Costa,José M. C. da; Afonso,Marcos R. A.
ABSTRACT Powder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 °C. According to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Malpighia glabra; Hygroscopicity; Drying.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000300269

Adsorption isotherms of the red mombin powder produced in spouted bed dryer
Provedor de dados: 91
Autores: Lins,Analha D. F.; Rocha,Ana P. T.; Gomes,Josivanda P.; Feitosa,Regilane M.; Araujo,Gilmar T.; Santos,Dyego da C.
ABSTRACT Red mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data. The results of the physical and chemical analyses showed intermediate wetting time of 0.39 g min-1, solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spondias purpurea L.; Drying; Hygroscopicity.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000800562

Transport coefficients for low and high-rate mass transfer along a biological horizontal cylinder
Provedor de dados: 91
Autores: Barreto,Alberto A.; Fortes,Mauri; Ferreira,Wanyr R.; Crespo,Luiz C. A.
Knowledge of heat and mass transfer coefficients is essential for drying simulation studies or design of food and grain thermal processes, including drying. This work presents the full development of a segregated finite element method to solve convection-diffusion problems. The developed scheme allows solving the incompressible, steady-state Navier-Stokes equations and convective-diffusive problems with temperature and moisture dependent properties. The problem of simultaneous energy, momentum and species transfer along an infinite, horizontal cylinder under drying conditions in forced convection is presented, considering conditions normally found in biological material thermal treatment or drying. Numerical results for Nusselt and Sherwood numbers were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Heat transfer; Convection; Diffusion.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662006000200027

Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride
Provedor de dados: 94
Autores: Sanjinez-Argandoña,Eliana Janet; Yahagi,Luciane Yukari; Costa,Tais Boveda; Giunco,Aline Janaina.
Abstract  Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides products with higher quality and stability. The present study explored the effects of osmotic pretreatment with and without addition of calcium chloride in the nutritional characteristics and sensorial acceptance of dehydrated mango. Four different osmotic treatments were applied in mango slices followed by drying. Drying without osmotic treatment was considered control. Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Osmodehydration; Quality; Mangifera indica L. cv. Palmer.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000400901

Development of cookies from agroindustrial by-products
Provedor de dados: 94
Autores: Deamici,Kricelle Mosquera; Oliveira,Lucas Carvalho de; Rosa,Gabriela Silveira da; Zavareze,Elessandra da Rosa; Oliveira,Elizangela Gonçalves de.
Abstract  The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Grape marc; Rice bran; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902

Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning
Provedor de dados: 94
Autores: Silva,Andréia Souto da; Oliveira,Edson Leandro de; Santos,Everaldo Silvino dos; Oliveira,Jackson Araújo de.
The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Caja; Fruit bagasse; Drying; Factorial planning.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000100032

Changes in gene expression during drying and imbibition of desiccation sensitive Magnolia ovata (A. St.-Hil.) spreng. seeds
Provedor de dados: 95
Autores: José,Anderson C.; Ligterink,Wilco; Davide,Antonio Claudio; Silva,Edvaldo A. Amaral da; Hilhorst,Henk W.M.
Seeds of Magnolia ovata were dried to different water contents to assess the viability and transcript abundance of genes related to seed development, cell cycle, cytoskeleton and desiccation tolerance.The expression of development, cell cycle and cytoskeleton relative genes (ABI3, CDC2-like and ACT2) alone could not explain the germination behaviour of M. ovata seeds in relation to drying damage. Irrespective of their initial water content, the seeds performed in the same way during the initial period of germination and the deleterious effects of desiccation only occurred in later stages. Expression of PKABA1, sHSP17.5 and 2-Cys-PRX did not show a relationship with desiccation. However, the expression patterns of PKABA1 and sHSP17.5 suggested the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Desiccation tolerance; Drying; Gene expression; Magnolia ovata.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222009000100030

Seed quality parameters of three interspecific hybrids of elephant grass x pearl millet
Provedor de dados: 95
Autores: Pozitano,Marina; Usberti,Roberto.
An interspecific hybrid resulting from the crossing of elephant grass (Pennisetum purpureum Schumach) x pearl millet (Pennisetum glaucum (L.) R. Brown) has been developed. This hybrid, however, revealed low phenotypic uniformity and low production of pure seeds. Through recurrent selection, two improved populations were obtained (genotypes Corte and Pastoreio). The aim of this study was assessing seed quality of the three hybrids (genotypes Corte, Pastoreio and Paraiso) by tests of: seed purity; seed germination; accelerated aging test, at 42 ºC; 1,000 seeds weight; drying curves; and sorption and desorption isotherms. Recurrent selection altered the seed size and increased initial quality of population for genotype Pastoreio. Drying curves for the three...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pennisetum purpureum; Pennisetum glaucum; Drying; Viability.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222012000300004

Partial characterization of genes from the embryonic axis of Melanoxylon brauna Schott. (Leguminosae-Caesalpinioideae) seeds
Provedor de dados: 95
Autores: Silva,Mirian de Sousa; Brommonschenkel,Sérgio Hermínio; Faria,José Márcio Rocha; Borges,Eduardo Euclydes de Lima e.
The objective of this study was to partially characterize some genes involved in the desiccation tolerance of the embryonic axis of Melanoxylon brauna seeds subjected, or not, to oven fast-drying. Seeds were initially dried rapidly in an oven at 40 ºC, 50 ºC, 60 ºC, 70 ºC, and 80 °C, for 24, 48 and 72 h and then subjected to germination tests and moisture content determination. Degenerate primers were designed for 19 genes. The CDNA was used as a template for PCR amplifications using the degenerate primers, and the PCR products obtained were purified, cloned and sequenced. The seeds showed a gradual reduction in percent germination with increasing temperature and drying time. Nucleotide sequences of the cloned fragments related to genes CAT1, SPS1, Abi5,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Water; Stress; Drying; Sequencing.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222012000100004

Desiccation tolerance of Tapirira obtusa seeds collected from different environments
Provedor de dados: 95
Autores: Pereira,Wilson Vicente Souza; Faria,José Márcio Rocha; Tonetti,Olivia Alvina Oliveira; Silva,Edvaldo Aparecido Amaral da.
This study was aimed at evaluating the desiccation sensitivity in seeds of the tree Tapirira obtusa (Benth.) J. D. Mitchell collected from three different environments and subjected to two distinct drying speeds. Seeds were collected from a rocky area, in the "Cerrado", and in a riparian forest area, in the region of municipality of Lavras, State of Minas Gerais. The seeds were subjected to drying with magnesium chloride (slow drying) or silica gel (fast drying), into closed environment, until moisture contents of 40%, 30%, 20% and 10%, considering as control, the percentage of germination at the initial moisture content in each environment, which varied from 47% to 50%. Percentages of germination and normal seedlings as well as germination speed index...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Germination; Sensitivity; Dehydration.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222012000300005

Variations in desiccation tolerance in seeds of Eugenia pyriformis: dispersal at different stages of maturation
Provedor de dados: 124
Autores: Lamarca,Edmir Vicente; Camargo,Marcelo Bento Paes de; Teixeira,Simone de Padua; Silva,Edvaldo Aparecido Amaral da; Faria,Jose Marcio Rocha; Barbedo,Claudio Jose.
ABSTRACT Eugenia pyriformis Cambess., known locally as uvaieira, a species of fruit-bearing tree with both pharmacological and gastronomic potential, has seeds which are sensitive to desiccation. The aim of this study was to analyse whether the degree of tolerance to desiccation of uvaieira seeds depends on the stage of maturation of the seeds at shedding. This, in turn, depends on the environmental conditions in which the seeds develop, including the accumulation of degree-days and rainfall in the period. Seeds were collected from the ripe fruit of parent plants located in the states of São Paulo and Minas Gerais, Brazil, submitted to drying and analysed for water content and germination. A completely randomised design was used in a 20 x 3 factorial...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Myrtaceae; Uvaieira; Degree days; Physiological quality; Drying.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100118

Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying
Provedor de dados: 124
Autores: Santos,Alinne Alencar Costa dos; Florêncio,Anne Karine Gurgel Dias; Rocha,Érica Milô de Freitas Felipe; Costa,José Maria Correia da.
The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Guava; Fruit; Drying.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300010

Desorption isotherms of flaxseeds (Linum usitatissimum L.) and thermodynamic parameters of the process
Provedor de dados: 124
Autores: Valente,Maria da Conceição da Costa; Nascimento,Rafael Alves do; Santana,Elza Brandão; Faria,Lênio José Guerreiro de; Costa,Cristiane Maria Leal.
ABSTRACT Sorption isotherms of flaxseeds were determined by static gravimetric method at temperatures 40, 60, and 80 ºC, over a relative moisture range of 10-95%. Six mathematical models were applied to analyze the experimental data. The modified GAB model showed the best fitting to the experimental data. The isosteric heat and differential entropy were determined by applying the Clausius-Clapeyron and Gibbs-Helmholtz equations, respectively. The isosteric heat and the entropy of desorption isotherm presented similar behavior, with a sharp change of 10% in the equilibrium moisture content. The enthalpy-entropy compensation theory was applied to the isotherms, indicating that they are enthalpy-controlled.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Equilibrium moisture content; Drying; Isosteric heat.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200401

Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation
Provedor de dados: 124
Autores: Costa,Laiana Oliveira; Lara Junior,Jovan Marques; Costa,José Maria Correia da; Afonso,Marcos Rodrigues Amorim; Rodrigues,Sueli; Wurlitzer,Nédio Jair.
ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the condition of 20% maltodextrin and 24 hours drying was chosen as the best for drying mango in a freeze dryer. The stability study was therefore carried out using powdered mango pulp obtained under the above best-drying conditions, stored for 90 days and monitored every two weeks by analysis of the moisture, ascorbic acid content, b* colorimetric parameter and hygroscopicity. Storage was at room temperature (27 °C) in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Maltodextrin; Hygroscopicity; Microstructure.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000200251

DRYING AND ISOTHERMS OF SUGAR CANE BAGASSE - DOI: 10.13083/1414-3984/reveng.v23n2p128-142
Provedor de dados: 107
Autores: Joyce Maria Gomes da Costa; Jefferson Luiz Gomes Corrêa; UFLA; Bruno Elyeser Fonseca; Flávio Meira Borém; Soraia Vilela Borges.
Sugarcane is nowadays considered an important source of energy. One of its products is sugarcane bagasse. Bagasse is largely used as a boiler fuel. The goal of this work was to study bagasse drying in a fixed bed and its desorption isotherm. Air was used as drying agent at 40, 50 and 60 ºC at flow rate of 0.9 m s-1. Desorption isotherms were also obtained at 40 and 50 ºC. Several models from literature were tested with regards to their fit to fixed bed drying and desorption isotherm data. The best adjustments were obtained with Modified Page 2 model for drying kinetics and both the Jaafar and Michalowski model and modified Henderson 2 model for the desorption isotherm.
Tipo: Artigo Avaliado por Pares
Palavras-chave: ENGENHARIA AGRÍCOLA; PROCESSAMENTO DE PRODUTOS AGRÍCOLAS biomass; Drying; Energy.
Ano: 2015
URL: http://www.seer.ufv.br/seer/index.php/reveng/article/view/504

Sensitivity of seed to desiccation in cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum. - sterculiaceae
Provedor de dados: 63
Autores: Cruz,Eniel David; Cicero,Silvio Moure.
The response of seeds to reduction in moisture content will determine whether they can be stored by conventional methods. The objective of this study was to verify the effect of desiccation on the germination and vigor of cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum.) seeds, a tropical fruit species. The following seed moisture contents (SMC) were tested: 57.1%, 53.7%, 49.8%, 46.5%, 41.4%, 35.4%, 28.3%, 23.2%, 17.4%, 15.5% and 14.6%. Desiccation of seeds to as low as 41.4% (SMC) did not affect emergence, germination or vigor. However, reductions in speed of emergence were observed below 41.4%. When SMC was equal or lower than 35.4% a reduction in seed quality was observed. Loss of seed quality was increased when moisture content was equal...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Deterioration; Dehydration; Drying; Physiological quality.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000500017

กระบวนการผลิตผลิตภัณฑ์ข้าวนึ่งสำเร็จรูป
Provedor de dados: 106
Autores: Numfon Sitachitta.
The research aim to improve the process of quick cooking parboiled rice by using the combined process; drying and freezing technique. The product; quick cooking parboiled rice had 0.39 g/cm3 of bulk density and after they were rehydrated by hot water for 3minutes they had a completed grain, look like a fresh cooked parboiled rice (control) not significantly in hardness, stickness, L and b* value had higher than control, were investigated 4 peaks by DSC technique at 51-67 dec C, 77-88 deg C, 92-105 deg C and 105-116 deg C that mean gelatinized temperature range of rice starch had lower enthalpy than control, easier for cooking.
Tipo: Collection
Palavras-chave: Quick cooking parboiles rice; Drying; Freezing; Processing; ข้าวนึ่งหุงสุกเร็ว; การทำแห้ง; การแช่แข็ง; กระบวนการผลิต.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5361

Effect of processing on cassava starch quality: 1. Drying
Provedor de dados: 106
Autores: Sriroth, K.; Piyachomkwan, K.; Jarerat, A.; Oates, C.G.
Palavras-chave: Cassava; Drying; Processing; Starch.
Ano: 2000
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4813

Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum)
Provedor de dados: 106
Autores: Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.
Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb; Gynostemma pentaphyllum.
Ano: 2004
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4925

Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum)
Provedor de dados: 106
Autores: Utama-ang, N; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.
Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb.
Ano: 2004
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4924

Fruit biometry and seed germination of Syagrus romanzoffiana (Cham.) Glassm
Provedor de dados: 39
Autores: Goudel,Flora; Shibata,Marília; Coelho,Cileide Maria Medeiros; Miller,Paul Richard Momsen.
Syagrus romanzoffiana (Cham.) Glassm. is a species native to Brazil that is of ecological and aesthetic importance. This study aims to describe the biometric characteristics of S. romanzoffiana fruits and to assess the effects that treatments meant to overcome dormancy and partial drying have on seed germination. For biometric characterization, each repetition consisted of 50 fruits from eight clusters (total, 400 fruits). To evaluate methods for overcoming dormancy, seeds representative of populations were treated by perforation of the operculum; perforation of the operculum and immersion in water for 24 hours; cracking; exposure to fire for three minutes; and non-removal of fibers. There was also a control group. In a second experiment, seeds were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dormancy; Syagrus romanzoffiana; Palm; Drying; Variability.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062013000100015

Variação de diferentes tempos de revolvimento em secador de camada fixa para café - doi: 10.4025/actasciagron.v32i4.3670
Provedor de dados: 1
Autores: Greco, Marcelo; Corpo de Bombeiros - Toledo; Campos, Alessandro Torres; UFVJM Diamantina/MG; Klosowski, Elcio Silvério; PPGAM/GPEA/Unioeste Marechal Cândido Rondon/PR.
Objetivou-se no presente trabalho avaliar a eficiência energética na secagem de café (Coffea arábica L.) em secador de camada fixa, empregando-se diferentes combinações de tempo de revolvimento. O experimento foi realizado no mês de julho de 2004, no município de Jesuítas – Estado do Paraná. O secador, dotado de um sistema mecânico com pás, promovia o revolvimento rotatório do produto a diferentes intervalos de tempo. A temperatura do ar de secagem foi de 75 &amp;plusmn; 5&amp;deg;C. A ventilação e a secagem mantiveram-se contínuas no teste. Observou-se que a eficiência energética média foi de 12,3 MJ kg-1, não sendo verificadas diferenças significativas entre os tratamentos. Para o modelo de secador utilizado recomenda-se a utilização do sistema de...
Palavras-chave: 5.03.03.01-5 processamento do café; Energia; Eficiência; Secagem Pré-Processamento de Produtos Agrícolas coffee processing; Energy; Efficiency; Drying.
Ano: 2010
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3670

Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária - doi: 10.4025/actasciagron.v33i2.4885
Provedor de dados: 1
Autores: Araújo Filho, Djalma Gomes de; UEPG; Eidam, Tânia; UEPG; Borsato, Aurélio Vinicios; Embrapa Pantanal; Raupp, Dorivaldo da Silva; UEPG.
O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conservação comparado à in natura e possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa propôs produzir uma farinha de beterraba com a aplicação de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de trituração, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa...
Tipo: Pesquisa aplicada para pequeno produtor
Palavras-chave: 5.00.00.00-4; 5.01.00.00-9; 5.01.03.00-8 farinha de beterraba; Secagem; Agroindústria; Alimento funcional Fitotecnia e Produção Vegetal beet flour; Drying; Agroindustry; Functional food.
Ano: 2011
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4885

Perdas térmicas em secador de café - DOI: 10.4025/actasciagron.v32i2.3676
Provedor de dados: 1
Autores: Greco, Marcelo; Corpo de Bombeiros; Campos, Alessandro Torres; UFVJM Diamantina/MG; Klosowski, Elcio Silvério; PPGAM/GPEA/Unioeste Marechal Cândido Rondon/PR.
Este trabalho teve como objetivo avaliar a redução da temperatura nas partes externas de um secador de camada fixa para café, mediante diferentes combinações de tempo de revolvimento, utilizando-se termômetro sem contato. O experimento foi desenvolvido no mês de junho de 2004 em uma propriedade localizada em Jesuítas, Estado do Paraná. Foi utilizado café (Coffea arábica  L.), variedade IAC 81. O secador utilizado foi o modelo de camada fixa, com câmara de secagem metálica, de formato cilíndrico, com um sistema de revolvimento de grãos adaptado. Observou-se que houve, em média, uma redução térmica de 156,7&amp;deg;C (79,1%) no sistema que vai da fornalha até a câmara de secagem. A combinação que proporcionou menor redução da temperatura foi a com ventilação...
Palavras-chave: 5.03.03.01-5 perda de temperatura; Secagem; Café; Camada fixa Pré-Processamento de Produtos Agrícolas loss of temperature; Drying; Coffee; Fixed bed.
Ano: 2010
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3676

Modification and performance evaluation of a dual-function okra processing device
Provedor de dados: 111
Autores: BELLO, SEGUN RAPHAEL.
The performance evaluation of a dual-function device for slicing and drying Okra developed at the Federal College of Agriculture, Ishiagu Nigeria was carried out and reported.  The device was designed to slice and dry okra in one single-sequence operation. The physical characteristics of crop sample were investigated, characterised and processed in the device to determine their performance under steady state process conditions. The effects of the modified machine on crop processing were also investigated. The results shows that the mean equivalent diameters for each okra sample categorized as A, B and C are; 24. 54mm, 19.20mm and 15.79mm respectively. The slenderness ratios and sphericity determined for each of the three samples were; 3.04, 3.11, 2.79 and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Agricultural engineering Okra; Slicing; Drying; Efficiency; Sphericity; Device.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5670

Air drying kinetics and quality characteristics of oyster mushroom (Pleurotus ostreatus) influenced by osmotic dehydration
Provedor de dados: 111
Autores: Kaur, Kulwinder; Kumar, Satish; Alam, Mohammad Shafiq.
The study on osmotic pretreatment of oyster mushrooms was carried out in order to remove the moisture prior to further mechanical drying.  Three salt concentration level (10, 15 and 20 g/100 g), two temperature levels of osmotic solution (30 and 45°C) and constant solution to mushroom ratio of 10 (w/v) were selected and the observations on water loss and solid gain were taken at an interval of 30 min up to 300 min.  The osmotically pretreated samples were further dried up to its equilibrium moisture content in a tray drier at 60°C and experimental data were fitted successfully using Page and Henderson &amp; Pabis model.  The osmo-convective dehydrated samples were evaluated for its quality parameters i.e. color (L, a, b, ∆E, C* and h°), rehydration ratio...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oyster mushrooms; Osmotic dehydration; Water loss; Solid gain; Drying; Quality.
Ano: 2014
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2831

Investigation of low cost solar collector for drying vegetables in rural areas
Provedor de dados: 111
Autores: Eke, Akachukwu Ben.
Despite the numerous solar dryers reported by researchers in Nigeria, farmers in Zaria Nigeria continue to dry tomato by traditional open sun drying method, the inherent problems associated with this method notwithstanding.  Therefore this research is aimed at investigating suitable solar collector material that is available, affordable and can easily be worked on by rural farmers.  Metal, wood, cement and mud which are commonly available local materials were used to fabricate four types of solar dryers and the dryers were mounted truly facing south.  Sliced tomato samples were used for performance test of the dryers.  Moisture content of the samples, dryer temperature, wind speed, relative humidity and solar radiation were monitored at 2 hours intervals. ...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Agricultural and Bio-Resources Engineering Solar; Energy; Collector; Crop; Drying; Drying efficiencies.
Ano: 2014
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/1964

Estimation of drying rate constant from static bed moisture profile by neural network inversion
Provedor de dados: 111
Autores: Hazarika, Manuj K.; Datta, A. K.
This study aims at extracting a mathematical expression for describing the moisture loss kinetics from grains dried in the form of a static bed, based on a measured grain moisture profile across the bed, and validating its reliability in predicting the drying times.  The target expression for moisture transfer is the Lewis equation with Arrhenius type dependence of the drying rate constant on temperature, thereby reducing the problem to the determination of two coefficients (i.e., Ea and K0) for the drying rate constant.  The scheme of numerical solution of the non-equilibrium model of the deep bed drying process is represented as a trained neural network, with the values of the coefficients as inputs and the sum squared error (SSE) in the prediction of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food Engineering; Drying; Neural Network Modeling Static bed drying; Non-equilibrium model; Drying rate constant; Bed moisture profile; Neural network inversion; Sum squared error.
Ano: 2014
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2487

Estimation of head rice yield by measuring the bending strength of kernels after drying by different drying methods
Provedor de dados: 111
Autores: Nassiri, Seyed Mehdi; Etesami, Seyed Mohammad.
In this study, two local rough rice cultivars (long and medium grain) were dried by three different drying methods including indirect and mixed-mode active solar dryers, and continuous dryer at three temperature levels of 35°C, 45°C and 55°C.  Bending strength of brown rice kernels, percentage of fissured kernels and head rice yield were measured and evaluated.  No significant difference between bending strength of dried rough rice kernels by indirect and mixed-mode active solar drying methods was observed.  Drying by continuous dryer improved the mechanical strength of kernels by providing tempering periods.  Medium size kernels depicted more strength than longer ones.  Strong relationships were established between the bending strength of the brown rice...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Agricultural Engineering; Biosystems Engineering; Food Science and Technology bending strength; Drying; Head rice yield; Fissured kernels; Rough rice.
Ano: 2016
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3185

Thin layer and deep bed drying basic theories and modelling: a review
Provedor de dados: 111
Autores: M, Esther Magdalene Sharon; EP, Banuu Priya; CV, Kavitha Abirami; K, Alagusundaram.
A comprehensive review of the fundamental theories governing the drying process is presented. The development of models of drying of agricultural products for thin layer and deep bed drying are discussed. The factors affecting drying and the biochemical changes which happen during drying are listed. Importance of moisture diffusion and activation energy consumption for modeling and optimizing the drying processes are highlighted.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Moisture content; Thin layer drying; Deep bed drying; Models.
Ano: 2016
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3494

Best-fitted mathematical model to represent the moisture desorption characteristics of whole limes
Provedor de dados: 111
Autores: Basunia, Mohammad Ali.
Three commonly cited models for drying of agricultural products i.e. Page, Approximate form of diffusion, and Exponential were compared for their ability to the fit the experimental drying data of whole limes based on the root mean square error of estimate (RMSE) of the measured and simulated moisture contents. The comparison shows the Page model is the most suitable model having average RMSE = 0.046 wet-basis (decimal) while the Approximate form of diffusion and the Exponential models have 0.132  and 0.128 wet-basis (decimal),  respectively. This indicated that the Approximate form of diffusion and the Exponential models both have less fitting ability then the  Page model for the entire period (&amp;gt; 7 days) of drying in 30 tests at different...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Best-fitted; Mathematical  model; Whole limes; Drying.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6911

Quality of dried carrot pomace powder as affected by pretreatments and methods of drying
Provedor de dados: 111
Autores: Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.
In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD).  The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS).  A control sample (untreated, UT) was kept for comparison.  The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying.  The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters.  Among the blanching pretreatments, the CB pretreatment showed better efficacy in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties.
Ano: 2013
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541

Mechanical processing and temperature effect on lime shrinkage
Provedor de dados: 111
Autores: Fadavi, Ali; Mehrabi, Ali Ashraf.
Low shrinkage is an important parameter in marketing of dried lime fruits.  An experiment conducted in order to evaluate affective factors on shrinkage coefficient of a dried lime fruit.  Factors are defined as position of rest (vertical and horizontal), mechanical processing (length needling, width needling, slotting and intact or no processing), and temperature (shadow dried, sun dried, 40oC, 105oC and 200oC).  Measured characters on a fruit were initial volume, final volume, and shrinkage coefficient.  The average initial moisture content of limes was 476 % kg (kg db)-1.  The position factor had no significant effect on shrinkage coefficient, but mechanical processing and temperature affected the final volume and consequently the shrinkage coefficient...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lime; Shrinkage; Drying; Mechanical processing and temperature.
Ano: 2013
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2492

Development of an imaging system for spatially real-time measurement of drying parameters in industrial drying units
Provedor de dados: 111
Autores: amjad, waseem; Munir, Anjum; Sturm, Barbara.
Lack of accurate information for the drying kinetics is the main barrier to optimize drying processes effectively. Online monitoring of drying data is not common due to practical issues involved in set-up application. In this study an imaging system was developed for large drying units to investigate the quality changes (color kinetics and shrinkage) combine with weight loss of food product spatially and non-destructively during convective drying. The imaging setup was used in a diagonal-airflow batch dryer and shifted along the dryer length to take data (food images and weight loss) at different positions using potato slices (5mm thick, 60°C) as drying material. First order model fitted well to value of ∆L* and ∆b* while ∆a* and ∆E fitted in zero order...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Image processing; Real time data; Drying.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5985

Simulated effect of wetting/drying periods for two textural soils amended with biochar at a catchment scale
Provedor de dados: 111
Autores: Villagra-Mendoza, Karolina; Carvajal-Vanegas, Dorian; Beck-Broichsitter, Steffen; Horn, Rainer.
Biochar is considered as an option to ameliorate soil functions, by improving soil physical and hydraulic soil properties. This study investigated the effect of biochar and of wetting and drying cycles on the water infiltration at laboratory and at a hypothetical watershed scenario. In the laboratory, test samples with 2.5 and 5% (by dry mass) of a mango-wood biochar were added to a sandy and sandy loam soil material. Cumulative infiltration was determined after simulated intense wetting and drying cycles, by drying the samples at 30°C for three consecutive days. Additionally, biochar amended soil hydraulic parameters, obtained at the laboratory, were used to simulate the water discharge of a hypothetical watershed, with the Soil and Water Assessment Tool...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Infiltration; Watershed; Biochar; Surface runoff; Wetting; Drying.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5562

Effect of drying temperature, airflow rate and flower types on dried saffron flower quality
Provedor de dados: 111
Autores: 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

Drying Tomatoes in a Small Tray Dryer
Provedor de dados: 111
Autores: 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

Effect of Process Variables on the Sorption Characteristics of Nigerian Green Tea
Provedor de dados: 111
Autores: Odunmbaku, Lukumon Ayinde; Shittu, Taofeek Akinyemi; Aroyeun, Shamsideen Olusegun.
Green tea (Camellia sinensis) processing variables have been shown to influence variation in chemical constituents and acceptability of resultant tea products. This therefore suggests that basic green tea processing variables may influence quality of stored green tea. Thus, the present study investigated the effect of steaming time, drying temperature and time on the sorption characteristics of optimized Nigerian green tea. Green tea samples were conventionally produced and optimized using experimental runs. Static gravimetric method employed involve eight levels of water activities (0.1 - 0.8) using concentrated H2SO4 at temperatures of 27, 35 and 40 oC to simulate mini atmospheric condition. Plots of equilibrium moisture content (EMC) against...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nigerian green tea; Green tea; Steaming; Drying; Sorption characteristics.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6561

Modeling some drying characteristics of sour cherry  (Prunus cerasus L.) under infrared radiation using  mathematical models and artificial neural networks
Provedor de dados: 111
Autores: 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

Study on Shrinkage Characteristic of Potato Slices Based on Computer Vision
Provedor de dados: 111
Autores: Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid; Arkiyan, Amir Hossein.
Shrinkage during drying plays an important role in determining the quality of the dried product. The aim of this study is to use image processing technique for measuring the variation of potato shape parameters during drying process. A standardized image acquisition system consisting of a digital camera, illumination, computer hardware and software was developed to capture and process images. During drying process, parameters related to shape (surface area of slice) decreased with drying time. The percentage of area reduction, which is obtained by detecting potato slices area before and after drying, can be used to realize the shrinkage characteristic of potato slices. Results showed that factors such as slice thickness and infrared radiation power...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Potato; Drying; Vacuum; Infrared Radiation; Shrinkage; Computer imaging.
Ano: 2015
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3235

Campomanesia adamantium (Cambess.) O. Berg seed desiccation: influence on vigor and nucleic acids
Provedor de dados: 42
Autores: 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

Physiological and biochemical changes during the loss of desiccation tolerance in germinating Adenanthera pavonina L. seeds
Provedor de dados: 42
Autores: 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

Chemical composition, antioxidant and antibacterial activities of essential oils from leaves and flowers of Eugenia klotzschiana Berg (Myrtaceae)
Provedor de dados: 42
Autores: 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

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
Provedor de dados: 52
Autores: 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

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes
Provedor de dados: 52
Autores: Altino,Heitor Otacílio Nogueira; Locatelli,Karyna Maria de Mello; Cunha,Renata Nepomuceno da.
ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cherry tomatoes; Grape tomatoes; Drying; Sensory; Kinects.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100500

Water potential and viability of seeds of Eugenia (Myrtaceae), a tropical tree species, based upon different levels of drying
Provedor de dados: 52
Autores: Delgado,Liliana Ferreira; Barbedo,Claudio José.
The aim of the present work was to study the water potential and viability of Eugenia based upon different levels of drying. The seeds showed high water content at shedding and were sensitive to desiccation; however, the level of this sensitivity (water content) varied among the species. Five target drying levels were defined according to the critical levels of hydration. Results showed that water potential seemed to be more reliable than water content. It was hypothesize that the differences in desiccation tolerance, as well as recalcitrance, among the seeds of different species could be related to the maturity level of these seeds during shedding from the mother plant. Consequently, this could be a result of the evolution on how far the maturation...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Desiccation tolerance; Drying; Seed water relations; Recalcitrance.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400014

The Effect of Mg2+, Cu2+ and Zn2+ pre-treatment on the color of yerba maté (Ilex paraguariensis) leaves
Provedor de dados: 52
Autores: Scipioni,Griselda Patricia; Argüello,Beatriz del Valle; Schmalko,Miguel Eduardo.
The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color parameters. The color parameters of the product obtained with different treatments were different from the control sample (blanched with boiling water instead of alkaline blanching) and from the product obtained via industrial processing. The green color in the pre-treated and control samples was more intense (greater values of -a) and darker (low values of L and b). Ionic and ash content in the leaves increased with the treatments.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Yerba maté; Ionic treatment; Drying.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600027

Kinetic Study of Convective Drying of Blueberry Variety O’neil (Vaccinium corymbosum L.)
Provedor de dados: 117
Autores: 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

Drying temperature changes trichome integrity, chemical content and composition of the essential oil of pepper-rosmarin
Provedor de dados: 65
Autores: 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

Use of coffee (Coffea arabica) pulp for the production of briquettes and pellets for heat generation
Provedor de dados: 64
Autores: 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

Tolerance of Coffea arabica L. seeds to sub zero temperatures
Provedor de dados: 64
Autores: 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

Evaluation of new red winemaking technologies through consumer liking
Provedor de dados: 64
Autores: 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&lt;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