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Assessment of differences between products obtained in conventional and vacuum spray dryer Ciênc. Tecnol. Aliment.
RAMOS,Fernanda de Melo; OLIVEIRA,Cíntia Carla Melgaço de; SOARES,Ana Silvia Prata; SILVEIRA JUNIOR,Vivaldo.
Abstract In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in conventional spray dryer. The vacuum spray dryer system allowed obtaining powder at low temperatures due to the lowering of pressure conditions (2-5 kPa) inside the drying chamber. The products obtained in the two systems were characterized and compared for particle size distribution, moisture content, water activity, bulk density and solubility in water. The processes yields were also evaluated and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Thermosensitive compounds; Vacuum spray dryer; Vacuum; Maltodextrin.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400724
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Energy consumption reduction strategy for freezing of packaged food products Ciênc. Tecnol. Aliment.
GONÇALVES,Maíra de Paula; SILVEIRA JUNIOR,Vivaldo.
Abstract In this work, a model of the process of freezing strawberries placed in boxes using forced air tunnel was studied. A strategy of operating condition modification in each stage of the process (pre-cooling, freezing step and sub-cooling) was applied, in a simulated process, regarding air temperature change. Time and energy consumption behaviors due to air temperature conditions in the tunnel were evaluated for each stage. Air temperature at different process stages affected both process times and system thermal demands. Operating conditions for each stage, which provided the best system global performance, were chosen, aiming energy consumption reduction without damaging product final quality, once each stage minimum requirements were taken into...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freezing; Energy economy; Forced convection; Packaged food products.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200341
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Water loss in table grapes: model development and validation under dynamic storage conditions Ciênc. Tecnol. Aliment.
PEREIRA,Ericsem; SILVA,Renata Gonçalves Broco e; SPAGNOL,Wigberto Antonio; SILVEIRA JUNIOR,Vivaldo.
Abstract Water loss is a critical problem affecting the quality of table grapes. Temperature and relative humidity (RH) are essential in this process. Although mathematical modelling can be applied to measure constant temperature and RH impacts, it is proved that variations in storage conditions are normally encountered in the cold chain. This study proposed a methodology to develop a weight loss model for table grapes and validate its predictions in non-constant conditions of a domestic refrigerator. Grapes were maintained under controlled conditions and the weight loss was measured to calibrate the model. The model described the water loss process adequately and the validation tests confirmed its predictive ability. Delayed cooling tests showed that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Moisture loss; Fresh produce quality; Predictive modelling.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300473
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