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Siqueira,Valdiney Cambuy; Leite,Rafael Araújo; Mabasso,Geraldo Acácio; Martins,Elton Aparecido Siqueira; Quequeto,Wellytton Darci; Isquierdo,Eder Pedroza. |
ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Activation energy; Fagopyrum esculentum Moench; Mathematical models; AIC and BIC; Gluten. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100235 |
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Isquierdo,Eder Pedroza; Borém,Flávio Meira; Oliveira,Pedro Damasceno de; Siqueira,Valdiney Cambuy; Alves,Guilherme Euripedes. |
Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit at the point when the drying process is temporarily interrupted on the quality of natural coffee using sensory analysis and electrical conductivity and potassium leaching tests. Ripe coffee fruits were manually and selectively harvested, sun-dried in a concrete yard for two days and subjected to mechanical drying in fixed-bed dryers. When the coffee reached moisture contents of 20%, 17% and 14% (wet basis, wb), the drying process was interrupted, and the coffee was allowed to remain at rest for 5, 15 or 30 days. Following this rest period,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Parceling of the drying; Dry method processing; Sensory analysis. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400008 |
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