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

Apati,Giannini Pasiznick; Furlan,Sandra Aparecida; Laurindo,João Borges.

Dehydration and rehydration processes of Pleurotus ostreatus fruiting bodies were investigated in this work. Mushroom samples were dehydrated at 40, 50 and 60 ºC, using drying air with relative humidity of 75 %. The rehydration was investigated at different temperatures of immersion water (25, 55 and 85 ºC) and different immersion times (30, 75 and 120 minutes). The best rehydration occurred for the samples dried at 40 ºC. The rehydration could be done in water at room temperature, during 30 minutes. Water sorption isotherms of samples were determined at 30, 40 and 50 ºC. Both GAB and BET models satisfactorily represented the experimental data of moisture sorption of dried mushrooms.

Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process

Palavras-chave: Pleurotus ostreatus; Dehydration; Rehydration; Moisture sorption isotherms.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400025

Larotonda,Fábio Donato Soares; Genena,Aziza Kamal; Dantela,Daniela; Soares,Hugo Moreira; Laurindo,João Borges; Moreira,Regina Fátima Peralta Muniz; Ferreira,Sandra Regina Salvador.

The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live. It represented the adjustment of metabolic activity rates in order to manage the maturity process. Ripening variables such as ethylene and CO2 concentrations and temperature were adjusted to accelerate or slow down the process, while the maturity degree was monitored through the physical and chemical parameters and sensorial analysis. Therefore, the objective of this work was to evaluate the influence of these parameters to manage the banana ripening. The optimum temperature was at 25 ÂºC of storage. The presence of oxygen, CO2...

Characterization of foams obtained from cassava starch, cellulose fibres and dolomitic limestone by a thermopressing process

Palavras-chave: Banana; Ripening; Trigger; Ethylene; CO2.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500021

Schmidt,Vivian Consuelo Reolon; Laurindo,João Borges.

Cassava starch, dolomitic limestone and eucalypt cellulose fibres were used to prepare foam trays that could be used to pack foodstuffs. The influence of the cellulose fibre concentration in the composite formulation was investigated using 5, 10, 15, 20, 30 and 40% of fibres. The results indicated that an increase in cellulose fibre concentration promoted a decrease in density and tensile strength of the foam samples. The tensile strength at break for foam trays containing 5% of cellulose fibres was 3.03MPa, whilst the commercial trays of expanded polystyrene used to pack foods in supermarkets presented a tensile strength of 1.49 MPa. The elongation at break of the foam trays obtained in this work varied slightly with increase in cellulose fibre...

Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples

Palavras-chave: Biodegradable trays; Cassava starch; Eucalypt cellulose fibres; Limestone; Guar gum; Thermoprocessing.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100023

Paes,Sabrina Silva; Stringari,Gustavo Beulke; Laurindo,João Borges.

The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.

Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures

Palavras-chave: Vacuum; Impregnation; Temperature; Solids; Water; Texture.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018

Longhi,Daniel Angelo; Tremarin,Andréia; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges; Aragão,Gláucia Maria Falcão de.

The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish...

Efeito da impregnação a vácuo na transferência de massa durante o processo de salga de cortes de peito de frango

Palavras-chave: Mould growth; Mathematical modeling; Food microbiology; Predictive mycology.

Ano: 2014

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971

Schmidt,Franciny Campos; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges.

A impregnação a vácuo (IV) tem sido estudada como uma alternativa para reduzir o tempo dos processos de salga aplicados a diversos alimentos. Neste trabalho, foi investigada a influência da aplicação de vácuo no processo de salga de cortes de peito de frango. Os cortes foram submersos em soluções com diferentes concentrações de NaCl para a avaliação de dois processos distintos de impregnação de sal: a) processo inteiramente a pressão atmosférica (IPA); e b) com aplicação de vácuo seguido do restabelecimento da pressão atmosférica (IV). A transferência de massa entre a amostra e a solução salina foi avaliada através das determinações de ganho de água (GA), ganho de sal (GS) e ganho de massa total (GM) pelas amostras submetidas à IV e à IPA. A comparação...

Salga de queijo tipo Minas por impregnação a vácuo

Palavras-chave: Transferência de massa; Impregnação a vácuo; Processo de salga.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200015

Hofmeister,Luciana C.; Souza,José Antônio R.; Petrus,José Carlos C.; Laurindo,João Borges.

Estudou-se o uso da impregnação a vácuo (IV) para a salga de queijo tipo Minas, utilizando-se uma câmara hermética, na qual amostras de queijos (cilíndricos, com massa de 500g e dimensões de 120mm de raio por 60mm de altura) foram imersas em solução de salmoura com 22% em massa de NaCl. Os ensaios foram realizados após a etapa de enformagem e prensagem, para facilitar a reprodutibilidade estrutural dos queijos. Utilizou-se vácuo de 85,3kPa (Pabsoluta =16kPa), aplicado intermitentemente, intercalado com a recuperação da pressão atmosférica na câmara. Após períodos pré-estabelecidos, a câmara foi aberta e os queijos foram pesados e secionados, de modo a permitir a determinação da distribuição de sal no interior dos mesmos pelo método de Mohr. A salga por IV...

Influence of secondary packing on the freezing time of chiken meat in air blast freezing tunnels

Palavras-chave: Queijo Minas; Sal; Vácuo; Cinética; Distribuição.

Ano: 2005

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300016

Santos,Clarice de Ávila; Laurindo,João Borges; Silveira Júnior,Vivaldo; Hense,Haiko.

Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous...

Integration of cooking and vacuum cooling of carrots in a same vessel

Palavras-chave: Chicken meat; Freezing time; Air blast tunnels; Secondary packaging.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500038

Rodrigues,Luiz Gustavo Gonçalves; Cavalheiro,Darlene; Schmidt,Franciny Campos; Laurindo,João Borges.

Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the...

Experimental results and modeling of poultry carcass cooling by water immersion

Palavras-chave: Carrots; Cooking; Vacuum cooling; Integrated process.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028

Carciofi,Bruno Augusto Mattar; Laurindo,João Borges.

Poultry carcasses have to be chilled to reduce the central breast temperatures from approximately 40 to 4 °C, which is crucial to ensure safe products. This work investigated the cooling of poultry carcasses by water immersion. Poultry carcasses were taken directly from an industrial processing plant and cooled in a pilot chiller, which was built to investigate the influence of the method and the water stirring intensity on the carcasses cooling. A simplified empiric mathematical model was used to represent the experimental results. These results indicated clearly that the understanding and quantification of heat transfer between the carcass and the cooling water is crucial to improve processes and equipment. The proposed mathematical model is a useful...

Espalhamento e secagem de filme de amido-glicerol-fibra preparado por "tape-casting"

Palavras-chave: Poultry processing; Heat transfer; Water immersion; Experiments; Mathematical modeling.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200023

PAB

Moraes,Jaqueline Oliveira de; Reszka,Andressa; Laurindo,João Borges.

O objetivo deste trabalho foi avaliar processos de espalhamento e secagem de filme de amido-glicerol-fibras de celulose, preparado por "tape-casting". O espalhamento da suspensão foi avaliado a 50, 150 e 250 cm min-1, seguido de secagem em estufa com circulação forçada de ar, a 40 ou 70ºC; avaliou-se também o espalhamento da suspensão a 150 cm min-1, seguido da secagem do filme sobre suporte de "tape-casting" a 22ºC e 60% de umidade relativa, com velocidades do ar de 4, 6 e 8 m s-1 no túnel de secagem. Ensaios reológicos mostraram que o espalhamento das suspensões a temperaturas inferiores a 50ºC apresentou módulo de elasticidade superior ao módulo viscoso, em todo o espectro de frequências de oscilação. As microscopias mostraram filmes secos a 40 e 70ºC...