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Evaluation of a portable watermelon juice extracting machine CIGR Journal
ADEKANYE, TIMOTHY ADESOYE; Adelakun, Joseph Oluwasegun.
A small-scale machine for extracting watermelon juice was developed with locally available materials and evaluated to determine its best extracting operating factors. The machine slices a whole watermelon and extracts its juice content. This machine operates on the principle of compressive and shearing force exerted through an auger.  Component parts includes feeding hopper, conveyor shaft, auger conveyor housed in a cylindrical chamber, juice sieve, juice collector, seed - pulp outlet, gear and main frame. It was powered by a 1hp electric motor, coupled to a gear reduction speed to operate at 46.67 rm-1. In operation, watermelon fruits introduced via the hopper is squeezed and transferred to the auger conveyor. The auger presses and squeezes the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering Watermelon; Juice; Extraction; Small scale; Evaluation.
Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4109
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Parâmetros físicos e químicos da laranja pera na região de Manaus, AM. Infoteca-e
BASTOS, J. B.; TEIXEIRA, L. B..
bitstream/item/32012/1/CPATU-BP109.pdf
Tipo: Séries anteriores (INFOTECA-E) Palavras-chave: Acidez total titulavel; Solido soluvel; Indice de maturacao; Pear orange; Fruit; Juice; Revenue; Total titrable acidity; Soluble solids; Ripening index.; Fruta; Laranja Pêra; Peso; Rendimento; Suco.; Weight..
Ano: 1990 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381127
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QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS Rev. Bras. Frutic.
CASTRICINI,ARIANE; SILVA,JOSÉ TADEU ALVES DA; SILVA,INÊZ PEREIRA DA; RODRIGUES,MARIA GERALDA VILELA.
ABSTRACT This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus latifolia Tanaka; Postharvest; Size; Color; Juice.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000200306
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CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS Anais da ABC (AABC)
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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Biogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines. Repositório Alice
GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P.
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices...
Tipo: Artigo de periódico Palavras-chave: Juice; Histamine; Tyramine; Antioxidant activity; Serotonin; Wines.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128033
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LOCATION OF VERTICALLY LINKED INDUSTRIES UNDER FREE TRADE: CASE STUDIES OF ORANGE JUICE AND TOMATO PASTE IN THE WESTERN HEMISPHERE AgEcon
Hartman, Darcy A.; Sheldon, Ian M.; Tweeten, Luther G..
The objective of this study was to determine the economic impact on the United States of removing tariff barriers on imports of concentrated orange juice and tomato paste from South America. The study highlighted an agglomeration model of industry location recognizing imperfect competition and increasing returns. The results were contrasted with those from a competitive model with conventional estimates of supply and demand elasticities. Because the assumptions of the models differed, the results also differed. The agglomeration model indicated that the United States would gain market share of production and processing with the removal of tariffs. In contrast, the competitive model indicated that the United States would lose market share in production...
Tipo: Working or Discussion Paper Palavras-chave: Oranges; Tomatoes; Juice; Paste; Model; Agglomeration; Competitive; Comparative advantage.; Industrial Organization; International Relations/Trade.
Ano: 1999 URL: http://purl.umn.edu/14580
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Use of image analysis for monitoring the dilution of Physalis peruviana pulp BABT
Licodiedoff,Silvana; Ribani,Rosemary Hoffmann; Camlofski,Ana Mery de Oliveira; Lenzi,Marcelo Kaminski.
The aim of this work was to develop linear models using the image analysis coupled with density measurements to monitor the dilution of the Physalis juice in the concentrations ranging from 0 to 100% in mass of juice pulp. A sample corresponding to 20% in the mass of juice pulp was for validating purposes and a prediction of 19.9±0.3%. The models with three parameters showed the best predictions, providing this technique with a promising future for the monitoring the dilution of fruit juices.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Juice; Fruit; Color; Image; RGB; Physalis.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300015
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Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening Rev. Bras. Frutic.
Miele,Alberto; Rizzon,Luiz Antenor.
Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera; Viticulture; Juice; Maturation; Composition.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000301003
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Evaluation, Identification and Characterization of Micro - Organisms in Raw and Processed Orange Fruits using different Techniques CIGR Journal
OLUSHOLA, SUNMONU MUSLIU; MAYOKUN, ODEWOLE MICHAEL; SAHEED, SANUSI MAYOWA; ELIJAH, AJALA OLAWALE; FOLAHAN, OYEDEJI HENRY.
In this study, different samples of Orange fruits/juice were analyzed using Pour Plate Method (PPM) and Spread Plate Method (SPM). Samples analyzed includes; Raw orange Fruit (RF) serving as control, Manually Extracted orange Juice (MEJ), Machine Extracted orange Juice (MAEJ), Pasteurized Machine Extracted orange Juice at 850C (PMAEJ, 850C) and Refrigerated Machine Extracted orange Juice at 40C (RMAEJ, 40C). The objective of the experiment was to evaluate the micro-organisms count in the raw and processed orange fruits using the PPM and the SPM .  The micro-organisms count considered include; Total Heterotrophic Plate Count (THPC), Total Coliform Count (TCC), Total Faecal Coliform Count (TFCC), and Fungal Count (FC). A total of 15 micro-organisms were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Orange; Juice; Coliform; Plate; Count..
Ano: 2021 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6149
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Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie Ciênc. Tecnol. Aliment.
RIBEIRO,Leilson de Oliveira; SANTOS,Juliana Georgia Carvalho dos; GOMES,Flávia dos Santos; CABRAL,Lourdes Maria Corrêa; SÁ,Daniela de Grandi Castro Freitas; MATTA,Virgínia Martins da; FREITAS,Suely Pereira.
Abstract In the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. In general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Euterpe edulis; Mixture experimental design; Functional food; Juice.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400653
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BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity. Repositório Alice
TAVARES, I. M. de C.; CASTILHOS, M. B. M. de; MAURO, M. A.; RAMOS, A. M.; SOUZA, R. T. de; GÓMEZ-ALONSO, S.; GOMES, E.; DA-SILVA, R.; HERMOSÍN-GUTIÉRREZ, I.; LAGO-VANZELA, E. S..
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the...
Tipo: Artigo de periódico Palavras-chave: BRS Violeta grape; Juice.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118237
Registros recuperados: 11
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