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Effect of thermal treatments on technological properties of wood from two Eucalyptus species Anais da ABC (AABC)
Cademartori,Pedro Henrique G. de; Missio,André L.; Mattos,Bruno D.; Gatto,Darci A..
The effect of thermal treatments on physical and mechanical properties of rose gum and Sydney blue gum wood was evaluated. Wood samples were thermally modified in a combination: pre-treatment in an autoclave (127°C - 1h) and treatment in an oven (180-240°C - 4h); and only treatment in an oven at 180-240°C for 4h. Chemical changes in the structure of woods were evaluated through infrared spectroscopy. Evaluation of physical properties was performed through mass loss, specific gravity, equilibrium moisture content and dimensional stability tests. Surface changes were analyzed through apparent contact angle technique and static bending tests were carried out to evaluate the mechanical behavior. Use of pre-treatment in autoclave affected the properties...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hygroscopicity; Chemical changes; Wettability; Heat treatment; Mechanical strength.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000100471
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Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material BABT
Angel,Ruiz Cabrera Miguel; Espinosa-Muñoz,Lucía Carolina; Aviles-Aviles,Carlos; González-García,Raúl; Moscosa-Santillán,Mario; Grajales-Lagunes,Alicia; Abud-Archila,Miguel.
The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 ºC and at 12:5 % (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 ºC and 0.2 MPa.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passion fruit juice; Spray-drying; Vitamin C retention; Hygroscopicity.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400026
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USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.) REA
Ferreira Junior,Weder N.; Resende,Osvaldo; Pinheiro,Gleyce K. I.; Silva,Ligia C. de M.; Costa,Eduarda R..
ABSTRACT The knowledge of hygroscopicity is essential for the storage of tamarind seeds, but there is a limitation of a judicious statistical parameter to define the best mathematical model to adjust the isotherms of plant products. Therefore, this study aimed to determine the desorption isotherms of tamarind seeds and test the Akaike information criterion (AIC) and Schwarz Bayesian information criterion (BIC) for choosing the best mathematical model. Seeds with an initial moisture content of 21.00 ± 0.10% dry basis (db) were dried at 45 °C until they reached moisture contents of 17.27 ± 0.10, 15.04 ± 0.16, 14.14 ± 0.06, 12.41 ± 0.17, and 10.52 ± 0.12% db. The water activity of the product was determined by the static-indirect method at temperatures of 10,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Water activity; Hygroscopicity; Cavalcanti Mata.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000400511
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Sazonalidade da umidade de equilíbrio da madeira para o Estado de Mato Grosso PFB - Pesquisa Florestal Brasileira
Souza, Adilson Pacheco de; Stangerlin, Diego Martins; Melo, Rafael Rodolfo de; Uliana, Eduardo Morgan.
Por ser um material orgânico, heterogêneo e higroscópico, a madeira pode apresentar variações dimensionais e deformações decorrentes da interação com o ambiente. Em uso ou nos processos de secagem, quando são atingidos os equilíbrios entre a madeira e o ar atmosférico, têm-se a obtenção da umidade de equilíbrio da madeira (UEM). Em função da elevada importância dessa matéria-prima para o Estado de Mato Grosso, torna-se fundamental conhecer a sazonalidade de UEM. O presente trabalho objetivou estimar a UEM da madeira, pelo modelo de Simpson, para 30 municípios do Estado de Mato Grosso, distribuídos nas diferentes regiões de planejamento do Zoneamento Sócio-Econômico Ecológico do Estado. Os dados meteorológicos foram obtidos da Rede de Estações...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Recursos florestais; Agrometeorologia Climatologia; Secagem natural; Higroscópico Weather; Natural drying; Hygroscopicity.
Ano: 2016 URL: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/811
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Tratamento térmico da madeira em atmosfera de glicerina PFB - Pesquisa Florestal Brasileira
Pertuzzatti, Anderson; Missio, André Luiz; Gatto, Darci Alberto; Farias, Jorge Antônio; Haselein, Clóvis Roberto.
O presente estudo visou avaliar tratamentos térmicos na madeira sob atmosfera de glicerina, que é resíduo da indústria de biodiesel, além de direcionar o produto obtido para os nichos de mercado da indústria madeireira. Foram selecionadas seis árvores de Eucalyptus grandis e E. cloeziana provenientes de plantios homogêneos com 21 anos. Dessas, foram confeccionados os corpos de prova e encaminhados para um banho de óleo laboratorial contendo glicerina bruta pré-aquecida a 50 °C. Os tratamentos consistiram no aquecimento da madeira em atmosfera de glicerina a 125 °C e 165 °C, por 30 min, além das amostras controle. Na sequência, foi quantificada a variação percentual de massa, o teor de umidade de equilíbrio e a absorção máxima de água. Ainda, foram...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tecnologia da Madeira; Tratamentos térmicos Biodiesel; Higroscopicidade; Colorimetria Biodiesel; Hygroscopicity; Colorimetry.
Ano: 2016 URL: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/1183
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Hygroscopic trend of lyophilized ‘mangaba’ pulp powder AGRIAMBI
Conegero,Juliana; Ribeiro,Luciana C.; Monteiro,Antonio R. G.; Costa,José M. C. da.
ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hancornia speciosa Gomes; Sorption isotherm; Hygroscopicity; Dehydration.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000500356
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Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes AGRIAMBI
Barbosa,Karine F.; Sales,Juliana de F.; Resende,Osvaldo; Oliveira,Daniel E. C. de; Zuchi,Jacson; Sousa,Kelly A. de.
ABSTRACT The objective of this study was to determine the desorption isotherms of 'cajuzinho-do-cerrado' achenes (Anacardium humile St. Hil.) in various conditions of temperature and water activity, as well as to select the one that best represents the phenomenon and to determine the isosteric heat of desorption. The fruits were collected at the Emas National Park, in the municipality of Mineiros-GO, Brazil, pulped and then subjected to drying in silica gel at temperature of 25 ± 2 °C until the moisture contents of 17.6, 13.6, 11.1, 8.7 and 5.3 (d.b.%). After drying, the desorption isotherms were determined by the indirect static method. The water activity (Aw) was determined at different temperatures, and the achenes were placed in a B.O.D. chamber,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anacardium humile St. Hil.; Hygroscopicity; Water activity..
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000500481
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Isotherms and thermodynamic properties of water adsorption in ‘Cumari-do-Pará’ pepper seeds AGRIAMBI
Rodrigues,Karen C.; Silva,Hellismar W. da; Silva,Isneider L.; Santos,Samuel G. F. dos; Silva,Daniel P. da; Rodovalho,Renato S..
ABSTRACT Studies related to water sorption in seeds are essential for the design and optimization of storage systems. The objective of this research was to determine and model the adsorption isotherms and calculate the latent heat of water vaporization, differential enthalpy and entropy, the isokinetic theory and Gibbs free energy for ‘Cumari-do-Pará’ pepper seeds. The equilibrium moisture contents were obtained by the static gravimetric method at temperatures of 30, 35 and 40 °C and water activities between 0.290 and 0.900 (decimal). The Chen-Clayton model is the one that best represents the water adsorption isotherms in ‘Cumari-do-Pará’ pepper seeds under the studied conditions, with 9.94% mean relative error, 0.40 mean estimated error and random...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum chinense L.; Hygroscopicity; Latent heat; Isokinetic.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662020000400280
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Hygroscopic behavior of lyophilized acerola pulp powder AGRIAMBI
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
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Isotherms and isostatic heat of foam-mat dried yellow mombin pulp AGRIAMBI
Cavalcante,Maisa D.; Plácido,Geovana R.; Oliveira,Daniel E. C. de; Freitas,Bheatriz S. M. de; Cagnin,Caroline; Oliveira,Déborah de S..
ABSTRACT Yellow mombin has high nutritional value but is very perishable. Foam mat drying is a method that has been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of this study was to determine desorption isotherms and isosteric heat of yellow mombin (Spondias mombin L.) foam for different conditions of temperature and water activity. Powdered yellow mombin pulp was obtained by drying in forced-air oven regulated to 60 ° C. The indirect static method was used to determine the isotherms and isosteric heat, whereas water activity (aw) was determined using the Hygropalm-HP23AW-A analyzer. A B.O.D. incubator, set at 10, 20, 30 and 40 °C, was used to control the temperature, and the water activity for each temperature was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Water activity; Isosteric heat; Hygroscopicity; Mathematical modeling; Spondias mombin L..
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600436
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Adsorption isotherms of the red mombin powder produced in spouted bed dryer AGRIAMBI
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
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Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation Rev. Ciênc. Agron.
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
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