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| Registros recuperados: 290 | |
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| Alves, Guilherme Euripedes; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Siqueira, Valdiney Cambuy; Cirillo, Marcelo Ângelo; Pinto, Afonso Celso Ferreira. |
| The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ciências Agrárias. Engenharia Agrícola. Engenharia de Processamento de Produtos Agrícolas. Pré-processamento de produtos agrícolas drying kinetics; Processing; Drying rate. Pré-processamento de produtos agrícolas. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/31065 |
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| chikwado, ugwu kenneth. |
| Technical investigation on the method and constraints on cashew nuts processing in Enugu state of Nigeria was carried out and a survey made involving the use of questionnaire and personal interview during the field trips. The aim was to technically investigate the difficulties encounter in cashew nuts processing in Enugu State and suggest the means of improving on the difficulties. The manual and mechanical methods of processing cashew nuts were investigated. From the result of the survey, it was found that majority of cashew nuts processors visited processed the nuts by manual means and only few were processing mechanically. The results showed that most of the machines from the mechanical processors visited were not functional. The results of the survey... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Technical; Investigation; Method; Constraints; Cashew Nuts; Processing. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5094 |
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| KUNA, APARNA; Sahoo, Manas Ranjan; Mandarapu, Sowmya; Mayengbam, Premi Devi; Dasgupta, Madhumita; Mulinti, Sreedhar. |
| This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and best acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti nutrient composition in comparision with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. Highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bay leaf; Value addition; Underutilized; Processing; Nutrition. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5508 |
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| CURI,PAULA N.; TAVARES,BRUNA S.; ALMEIDA,ALINE B.; PIO,RAFAEL; PASQUAL,MOACIR; PECHE,PEDRO M.; SOUZA,VANESSA R.. |
| ABSTRACT To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Persimmon; Subtropical; Jelly; Juice; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000301205 |
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| Persichetti Júnior,P.; Almeida Júnior,G.A.; Costa,C.; Meirelles,P.R.L.; Silveira,J.P.F.; Panichi,A.; Silva,M.G.B.; Factori,M. A.; Cavasano,F.A.; Mendonça,S.A.. |
| Five Holstein cows were distributed in a 5x5 latin square design to assess the effect of replacement levels of dry ground corn grain (DGCG) by high moisture corn silage (HMCS) on intake, total nutrient digestibility and plasma glucose, according to the following treatments: 1) 100% DGCG; 2) 75% DGCG and 25% HMCS; 3) 50% DGCG and 50% HMCS; 4) 25% DGCG and 75% HMCS; 5) 100% HMCS. The experiment lasted 70 days, divided into five phases of 14 days each. The digestibility was obtained using chromic oxide (Cr2O3) as the indicator. Fecal samples were collected twice daily and blood samples were collected on the last day of each period before the first meal (0h) and 2h, 4h, 6h and 12h after the meal. There was no effect (P>0.05) on the intake of dry matter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Digestibility; Glucose; Chromium oxide; Processing. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501495 |
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| Bambirra,Maria Lúcia A.; Junqueira,Roberto G.; Glória,Maria Beatriz A.. |
| Studies were carried out to evaluate the influence of post harvest processing conditions on yield and quality of ground turmeric. Rhizomes were peeled, cooked (autoclave or immersion) in water or alkaline media, sliced, dehydrated, ground, sieved, packaged in polyethylene bags and stored for 60 days at room temperature. Yields ranged from 9.84 to 14.51 g of powder/100 g of rhizome with moisture varying from 8.84 to 9.86 g/100 g. Peel removal caused 30% mass loss but the powder obtained had higher intensity of yellow and red. Cooking caused a reduction in dehydration time and provided a powder with lower moisture content, higher levels of curcuminoid pigments and higher Hunter CIE L*, a* and b* values. Cooking by immersion provided higher quality powder... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Turmeric; Curcuminoid pigments; Natural colorants; Processing. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600004 |
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| Gonçalves,Alex Augusto; Prentice-Hernández,Carlos. |
| The bluefish (Pomatomus saltatrix) constitutes the main fishing resource in Rio Grande do Sul (Brazil) coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its capture occurs. Its use in the elaboration of a smoked product can represent considerable economic growth, if compared to its current "in natura" or frozen commercialization. A bluefish base smoked product was elaborated using natural smoke flavouring (known commercially as liquid smoke) defining the adjusted technological characteristics during the processing. The best form of liquid smoke application (immersion or sprinkling) was chosen sensorially by hedonic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bluefish; Processing; Smoked fish; Liquid smoke. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006 |
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| Jalali,Vahideh Ranemaye Rabbani; Narain,Narendra; Silva,Gabriel Francisco da. |
| Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing; Osmosis; Optimization; Mathematical modeling; Drying. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002 |
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| CURI,Paula Nogueira; SALGADO,Derlyene Lucas; MENDONÇA,Kamila; PIO,Rafael; FERREIRA,Jefferson Luiz Gomes; SOUZA,Vanessa Rios de. |
| Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jelly; Processing; Nutritional; Microwave. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600386 |
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| Carvalho,Webber Tavares de; Oliveira,Tatianne Ferreira de; Silva,Flávio Alves da; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Recovery of by-products; Processing; Mathematical model. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017 |
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| Salán,Eduardo Oliveira; Galvão,Juliana Antunes; Furlan,Érika Fabiane; Porto,Ernani; Gallo,Cláudio Rosa; Oetterer,Marília. |
| Aiming at improving the quality of Perna perna mussels cultivated and commercialized in Ubatuba, SP, Brazil, the growth and elimination of Staphylococcus aureus and Bacillus cereus artificially inoculated in mussels were studied. The inoculation was carried out in "in natura" and pre-cooked mussels for 30 min, and after that the mussels were kept for 10 hours at room temperature (25 ± 1 °C) and under refrigeration (7 ± 1 °C). Six thermal treatments were evaluated: three using steam (5, 10 and 15 minutes) and three in boiling water (5, 10 and 15 minutes), in order to find the best time/temperature binomial to provide pathogenic control. Yield and physical-chemical and sensory characteristics were evaluated. All thermal treatments were efficient to eliminate... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microorganisms; Mussel farming; Processing. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100022 |
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| Registros recuperados: 290 | |
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