SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus.

Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as...

Development and evaluation of a mechanical carrot washing machine

Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture.

Ano: 2018

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763

Amin, Mohammad Nurul.

Vegetable production in Bangladesh has increased substantially (3 million tons) and ranked third position in the world. Root vegetable need to be cleaned before transporting from field to market. A base line survey was conducted on vegetables production, sorting, washing, and packaging in four vegetable growing districts such as Narsingdi, Bogura, Jashore, and Pabna district to generate baseline indicators which helped in developing a mechanical device for carrot washing. In all locations, root crops (carrot and radish) were washed manually by farmers to get better price. Manual method is drudgery, time consuming and unhygienic. A batch type carrot washing machine with holding capacity of 120 kg was designed and fabricated with locally available materials...

Physico-mechanical and Chemical Properties of President Plum Affected by Aminoethoxyvinylglycine (AVG) Treatment and Maturity Stages

Palavras-chave: Benefit cost ratio; Carrot; Colour; Capacity; Microbial load.

Ano: 2021

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6269

Altuntaş, Ebubekír.

In the study, effects of aminoethoxyvinylglycine (AVG) treatment and maturity stages on physico-mechanical and chemical properties of fruit of plum fruit (Prunus domestica cv. ‘President’) was investigated. The effect AVG doses for each maturity stage on geometric mean diameter and surface area of plum fruit was statistically significant. Geometric mean diameter and surface area were higher on 4 August harvest date than the other harvest dates. The effect AVG doses on the fruit volume and fruit mass of plum fruit were statistically significant for each maturity stage. While L*, b*, and C* color characteristics of plum fruit for all AVG treatments increased according to maturity stages. The effect of AVG treatments on the fruit removal force (FRF) and fruit...

Optimization of Process Variables for Osmo- freeze drying of Strawberry Slices Using Response Surface Methodology

Palavras-chave: Bulk density; Geometric mean diameter; Colour; Fruit removal force; SSC.

Ano: 2020

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5674

KUMAR, VISHAL.

The production of high-quality Osmo freeze-dried strawberry slices was studied by response surface methodology. The osmotic treatment and experiment were conducted according to Box-Bohnken Design. The low and high levels of the process variables were 40% (w/w) and 60% (w/w) for sucrose concentration of osmotic solution; 2 and 4 mm for slice thickness and - 10 and -30 0C for operating temperatures in freeze dryer. Responses studied comprised final moisture content (M), colour Index (L), water activity (aw), rehydration ratio (RR) and overall acceptability (Oa). It was found that effects of all the process variables were significant on all responses. Optimum conditions (desirability = 0.692) obtained by numerical optimization were 51% sucrose concentration;...

Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation

Palavras-chave: Osmotic; Freeze; Rehydration; Hardness; Colour; Water activity.

Ano: 2020

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5587

BABT

Marchi,Denis Fabrício; Oba,Alexandre; Ziober,Iris Lamberti; Soares,Adriana Lourenço; Ida,Elza Iouko; Shimokomaki,Massami.

The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0% halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5% (n=94) of broilers were HAL+ and 72.5% (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of...

Spray-dried tomato powder: reconstitution properties and colour

Palavras-chave: Halothane test; Colour; PH.

Ano: 2009

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700024

BABT

Sousa,Alexandre Santos de; Borges,Soraia Vilela; Magalhães,Natália Ferreira; Ricardo,Hevandro Vaz; Azevedo,Aline Damico.

Powdered tomato was produced by spray drying the tomato pulp. A full 2³ factorial design with the central point was used, varying the feed flow rate (127-276 g/min), air inlet temperature (200-220ºC) and the atomisation speed (25,000-35,000 rpm). The responses analysed were: moisture content, solubility, wettability consistency and colour, but the factors only significantly affected the colour parameter. All the samples became significantly darker and less red with an increase of the variables under study. A low atomisation speed (25,000 rpm) and lower inlet air temperature (220ºC) produced the powders with a higher colour index (a/b) and less darkening.

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Palavras-chave: Spray dried tomato (Lycopersicon esculentum); Colour; Solubility; Wettability.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400019

KANE,Alé; ACHIR,Nawel; CISSE,Mady; PALLET,Dominique; SAKHO,Mama; DORNIER,Manuel.

Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15 physicochemical and biochemical parameters could be potentially used to discriminate the varieties of calices. Polyphenolic and anthocyanin contents were anti-correlated to protein content and could be used to differentiate the Vimto/CLT92 and the Koor/Thaï varieties. Within these two clusters, pH and lipid content could discriminate each variety. Finally, factorial discriminant analysis showed that...

Computer vision system approach in colour measurements of foods: Part I. development of methodology

Palavras-chave: Hibiscus sabdariffa L.; Discriminant analysis; Colour; Anthocyanin.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200321

TARLAK,Fatih; OZDEMİR,Murat; MELİKOGLU,Mehmet.

Abstract The colour assessment ability of the computer vision system is investigated and the data are compared with colour measurements taken by a conventional colorimeter. Linear and quadratic models are built to improve currently used methodology for the conversion of RGB colour units to L * a * b * colour space. For this purpose, two innovative ideas are proposed and tested. First, substantial amount of colour tones is generated to cover as many points in the colour space as possible. Secondly, the colour space is calibrated separately, whereas in previous research in the literature, the colour space is calibrated simultaneously. It is found that the RGB colour units to L * a * b * colour space transformation approach proposed in this study...

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Palavras-chave: Colour; Computer vision system; Colorimeter; RGB; L* a* b*.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200382

Alibas,Ilknur; Koksal,Nezihe.

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present...

Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

Palavras-chave: Cauliflower; Colour; Hardness; Controlled atmosphere conditions; Quality parameters; Room conditions.

Ano: 2015

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100045

ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira.

Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,...

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110

İZLİ,Gökçen.

Abstract Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model...

Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves

Palavras-chave: Drying methods; Thin-layer; Date slices; Colour; Total phenolic content.

Ano: 2017

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100139

OMOLOLA,Adewale Olusegun; KAPILA,Patrick Francis; SILUNGWE,Henry.

Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol....

Optimization of microwave drying conditions of two banana varieties using response surface methodology

Palavras-chave: Cleome gynandra L.; Colour; Oven drying; Effective diffusivity; Mathematical modeling; Activation energy.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600588

Omolola,Adewale Olusegun; Jideani,Afam Israel Obiefuna; Kapila,Patrick Francis; Jideani,Victoria Adaora.

AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min....

Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

Palavras-chave: Banana; Luvhele; Mabonde; Microwave; Drying; Response surface methodology; Colour; Hardness; Models; Optimization.

Ano: 2015

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300438

TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; VERA,Rosângela; SOARES JÚNIOR,Manoel Soares.

Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic...

Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale

Palavras-chave: Texture; Colour; Antioxidant capacity; Proximal composition; Amino acids profile.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005102

OLIVEIRA,Ozeni Souza de; BRITO,Vitor Hugo dos Santos; CEREDA,Marney Pascoli.

Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a standard for the flour currently being processed and marketed. Thus, 26 samples were collected from seven municipalities of the region. At the time of this sampling, the predominant standard of the handmade cassava flour produced in Baixada Cuiabana was Dry group, Medium class, yellow-colour, of Types 1, 2 and 3. Using the Hunter Lab colour system, the predominant colour was found to be yellow with red...