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| Registros recuperados: 96 | |
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| Araújo Filho, Djalma Gomes de; UEPG; Eidam, Tânia; UEPG; Borsato, Aurélio Vinicios; Embrapa Pantanal; Raupp, Dorivaldo da Silva; UEPG. |
| O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conservação comparado à in natura e possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa propôs produzir uma farinha de beterraba com a aplicação de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de trituração, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa... |
| Tipo: Pesquisa aplicada para pequeno produtor |
Palavras-chave: 5.00.00.00-4; 5.01.00.00-9; 5.01.03.00-8 farinha de beterraba; Secagem; Agroindústria; Alimento funcional Fitotecnia e Produção Vegetal beet flour; Drying; Agroindustry; Functional food. |
| Ano: 2011 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4885 |
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| Greco, Marcelo; Corpo de Bombeiros; Campos, Alessandro Torres; UFVJM Diamantina/MG; Klosowski, Elcio Silvério; PPGAM/GPEA/Unioeste Marechal Cândido Rondon/PR. |
| Este trabalho teve como objetivo avaliar a redução da temperatura nas partes externas de um secador de camada fixa para café, mediante diferentes combinações de tempo de revolvimento, utilizando-se termômetro sem contato. O experimento foi desenvolvido no mês de junho de 2004 em uma propriedade localizada em Jesuítas, Estado do Paraná. Foi utilizado café (Coffea arábica L.), variedade IAC 81. O secador utilizado foi o modelo de camada fixa, com câmara de secagem metálica, de formato cilíndrico, com um sistema de revolvimento de grãos adaptado. Observou-se que houve, em média, uma redução térmica de 156,7°C (79,1%) no sistema que vai da fornalha até a câmara de secagem. A combinação que proporcionou menor redução da temperatura foi a com ventilação... |
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Palavras-chave: 5.03.03.01-5 perda de temperatura; Secagem; Café; Camada fixa Pré-Processamento de Produtos Agrícolas loss of temperature; Drying; Coffee; Fixed bed. |
| Ano: 2010 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3676 |
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| amjad, waseem; Munir, Anjum; Sturm, Barbara. |
| Lack of accurate information for the drying kinetics is the main barrier to optimize drying processes effectively. Online monitoring of drying data is not common due to practical issues involved in set-up application. In this study an imaging system was developed for large drying units to investigate the quality changes (color kinetics and shrinkage) combine with weight loss of food product spatially and non-destructively during convective drying. The imaging setup was used in a diagonal-airflow batch dryer and shifted along the dryer length to take data (food images and weight loss) at different positions using potato slices (5mm thick, 60°C) as drying material. First order model fitted well to value of ∆L* and ∆b* while ∆a* and ∆E fitted in zero order... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Image processing; Real time data; Drying. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5985 |
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| Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.. |
| In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD). The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS). A control sample (untreated, UT) was kept for comparison. The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying. The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters. Among the blanching pretreatments, the CB pretreatment showed better efficacy in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541 |
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| Fadavi, Ali; Mehrabi, Ali Ashraf. |
| Low shrinkage is an important parameter in marketing of dried lime fruits. An experiment conducted in order to evaluate affective factors on shrinkage coefficient of a dried lime fruit. Factors are defined as position of rest (vertical and horizontal), mechanical processing (length needling, width needling, slotting and intact or no processing), and temperature (shadow dried, sun dried, 40oC, 105oC and 200oC). Measured characters on a fruit were initial volume, final volume, and shrinkage coefficient. The average initial moisture content of limes was 476 % kg (kg db)-1. The position factor had no significant effect on shrinkage coefficient, but mechanical processing and temperature affected the final volume and consequently the shrinkage coefficient... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lime; Shrinkage; Drying; Mechanical processing and temperature. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2492 |
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| Kaur, Kulwinder; Kumar, Satish; Alam, Mohammad Shafiq. |
| The study on osmotic pretreatment of oyster mushrooms was carried out in order to remove the moisture prior to further mechanical drying. Three salt concentration level (10, 15 and 20 g/100 g), two temperature levels of osmotic solution (30 and 45°C) and constant solution to mushroom ratio of 10 (w/v) were selected and the observations on water loss and solid gain were taken at an interval of 30 min up to 300 min. The osmotically pretreated samples were further dried up to its equilibrium moisture content in a tray drier at 60°C and experimental data were fitted successfully using Page and Henderson & Pabis model. The osmo-convective dehydrated samples were evaluated for its quality parameters i.e. color (L, a, b, ∆E, C* and h°), rehydration ratio... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oyster mushrooms; Osmotic dehydration; Water loss; Solid gain; Drying; Quality. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2831 |
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| Basunia, Mohammad Ali. |
| Three commonly cited models for drying of agricultural products i.e. Page, Approximate form of diffusion, and Exponential were compared for their ability to the fit the experimental drying data of whole limes based on the root mean square error of estimate (RMSE) of the measured and simulated moisture contents. The comparison shows the Page model is the most suitable model having average RMSE = 0.046 wet-basis (decimal) while the Approximate form of diffusion and the Exponential models have 0.132 and 0.128 wet-basis (decimal), respectively. This indicated that the Approximate form of diffusion and the Exponential models both have less fitting ability then the Page model for the entire period (> 7 days) of drying in 30 tests at different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Best-fitted; Mathematical model; Whole limes; Drying. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6911 |
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| de Carvalho, Ricardo Oliano; Machado, Miguel Borges; Scherer, Vinícius Saldanha; Fuentes, Giovani Castro; da Luz, Carlos Alberto Silveira; da Luz, Maria Laura G. Silva. |
| Drying tomatoes with high initial moisture content have advantages such as: maintenance of mineral constituents, inhibition of the action of microorganisms, reduction of the cost of transportation, handling, and storage and is an alternative to the problems of waste disposal and pollution. Moreover, dried products, besides the more economical and affordable package, is an option for light and quick meals. Small and low cost tray dryers are hard to find in the Brazilian market. Producing your own dehydrated food is a practice used in many countries for domestic consumption, as a gift, for small-scale enterprises, because some people appreciate handmade products that are related to a healthier product, without additives. The present study aimed to dry... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Tomatoes cost.. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3106 |
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| BELLO, SEGUN RAPHAEL. |
| The performance evaluation of a dual-function device for slicing and drying Okra developed at the Federal College of Agriculture, Ishiagu Nigeria was carried out and reported. The device was designed to slice and dry okra in one single-sequence operation. The physical characteristics of crop sample were investigated, characterised and processed in the device to determine their performance under steady state process conditions. The effects of the modified machine on crop processing were also investigated. The results shows that the mean equivalent diameters for each okra sample categorized as A, B and C are; 24. 54mm, 19.20mm and 15.79mm respectively. The slenderness ratios and sphericity determined for each of the three samples were; 3.04, 3.11, 2.79 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural engineering Okra; Slicing; Drying; Efficiency; Sphericity; Device. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5670 |
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| Villagra-Mendoza, Karolina; Carvajal-Vanegas, Dorian; Beck-Broichsitter, Steffen; Horn, Rainer. |
| Biochar is considered as an option to ameliorate soil functions, by improving soil physical and hydraulic soil properties. This study investigated the effect of biochar and of wetting and drying cycles on the water infiltration at laboratory and at a hypothetical watershed scenario. In the laboratory, test samples with 2.5 and 5% (by dry mass) of a mango-wood biochar were added to a sandy and sandy loam soil material. Cumulative infiltration was determined after simulated intense wetting and drying cycles, by drying the samples at 30°C for three consecutive days. Additionally, biochar amended soil hydraulic parameters, obtained at the laboratory, were used to simulate the water discharge of a hypothetical watershed, with the Soil and Water Assessment Tool... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Infiltration; Watershed; Biochar; Surface runoff; Wetting; Drying. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5562 |
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| Saeidirad, Mohammad Hossein; Sharayei, Parvin; Zarifneshat, Saeed. |
| The separating of saffron stigma from fresh flowers is the most important and the most difficult step of saffron harvesting. The separating of saffron stigma is done with the hand labor, and it have time-consuming and costly. The saffron flowers will be decay if separating of saffron stigma is not done quickly. Drying is one method of keeping saffron. The dried saffron flowers have the higher shelf life, and there have more time for separating of stigma. The main object of this study was to determine the best saffron flower drying method. Therefore, the effect of variables including drying temperature in three levels (40, 50 and 60 °C), airflow rate in two levels (0.5 and 1 m/s) and three levels of flowers (buds, semi opened and fully opened) were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saffron Flower; Drying; Saffronal. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2758 |
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| Amiri Chayjan, Reza; Kaveh, Mohammad; Khayati, Sasan. |
| The effect of air temperature, air velocity and infrared (IR) radiation on the drying kinetics of sour cherry was investigated using a laboratory infrared dryer. Experiments were conducted at air temperatures of 35, 50 and 65°C, air velocities of 0.5, 1.1 and 1.7 m/s and IR radiations of 500, 1,000 and 1,500 W. Five empirical drying models for describing time dependence of the moisture ratio change were fitted to experimental data. Artificial neural network (ANN) method was used to predict the effective moisture diffusivity and specific energy consumption of the samples. Among the applied models, Midilli et al. model was the best to predict the thin layer drying behavior of sour cherry. Effective moisture diffusivity of sour cherry varied between... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sour cherry; Drying; Effective moisture diffusivity; Activation energy; Artificial neural network. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2552 |
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| Registros recuperados: 96 | |
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