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Drying process of Lentinula edodes: Influence of temperature on β-glucan content and adjustment of mathematical models Ciência e Agrotecnologia
Timm,Thaynã Gonçalves; Pasko,Rafaely Zenni; Campos,Ceci Sales da Gama; Helm,Cristiane Vieira; Tavares,Lorena Benathar Ballod.
ABSTRACT The importance of the functional properties of edible mushrooms as a food product has been increasing and several studies have emerged to address this issue. However, the application of a conservation process is required since this is a product with a high moisture level. The aim of this study was to investigate the drying kinetics of shiitake Lentinula edodes mushrooms by means of the construction of drying curves, the mathematical modeling of the drying curves, and correlating the data obtained with the β-glucan content in order to observe the influence of temperature on its content. The drying temperatures of 35 ºC, 45 ºC and 55 ºC were applied to construct the drying curves and the β-glucan contents of the samples were quantified. Mathematical...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shiitake; Health; Drying curves; Polysaccharide; Dehydration..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100250
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Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration Ciênc. Tecnol. Aliment.
Moraes,Izabel Cristina Freitas; Sobral,Paulo José do Amaral; Branco,Ivanise Guilherme; Ré,Tatiana Bazo; Gomide,Catarina Abdalla.
Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: "dedo de moça" pepper; Drying curves; Mathematical models; Quality parameters.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020
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Application of simulated annealing in simulation and optimization of drying process of Zea mays malt REA
Benvenga,Marco A. C.; Araújo,Sidnei A. de; Librantz,André F. H.; Santana,José C. C.; Tambourgi,Elias B..
Kinetic simulation and drying process optimization of corn malt by Simulated Annealing (SA) for estimation of temperature and time parameters in order to preserve maximum amylase activity in the obtained product are presented here. Germinated corn seeds were dried at 54-76 °C in a convective dryer, with occasional measurement of moisture content and enzymatic activity. The experimental data obtained were submitted to modeling. Simulation and optimization of the drying process were made by using the SA method, a randomized improvement algorithm, analogous to the simulated annealing process. Results showed that seeds were best dried between 3h and 5h. Among the models used in this work, the kinetic model of water diffusion into corn seeds showed the best...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Simulated annealing; Zea mays; Drying curves; Optimization; Simulation.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000500012
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