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	Provedor de dados 116 (4) 52 (1) Autor Carciofi,Bruno Augusto Mattar (5) Laurindo,João Borges (3) Monteiro,Alcilene Rodrigues (2) Aragão,Gláucia Maria Falcão de (1) Barbosa,Lisiane das Neves (1) Dannenhauer,Cristiano Édio (1) Fagundes,Cristiane (1) Longhi,Daniel Angelo (1) Schmidt,Franciny Campos (1) Tremarin,Andréia (1) Mais... Palavra-chave Mathematical modeling (2) Respiration rate (2) Apples (1) Experiments (1) Food microbiology (1) Fresh-cut (1) Heat transfer (1) Impregnação a vácuo (1) Minimal processing (1) Mould growth (1) Organic carrots (1) Poultry processing (1) Predictive mycology (1) Processo de salga (1) Transferência de massa (1) Water immersion (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2014 (1) 2013 (1) 2011 (1) 2010 (1) 2008 (1) País Brazil (5) Idioma Inglês (4) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Efeito da impregnação a vácuo na transferência de massa durante o processo de salga de cortes de peito de frango 116 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... Tipo: Info:eu-repo/semantics/article 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 Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures 116 Fagundes,Cristiane; Carciofi,Bruno Augusto Mattar; Monteiro,Alcilene Rodrigues. In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fresh-cut; Apples; Respiration rate. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100010 Experimental results and modeling of poultry carcass cooling by water immersion 116 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... Tipo: Info:eu-repo/semantics/article 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 Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília) 116 Barbosa,Lisiane das Neves; Carciofi,Bruno Augusto Mattar; Dannenhauer,Cristiano Édio; Monteiro,Alcilene Rodrigues. The objective of this work was to study the influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília) with and without the application of a gelatin film. The samples were packed in flexible bags and stored at 1, 5 and 10 °C. During the five days of storage, the CO2 and O2 concentrations in the headspace of the package were monitored by gas chromatography, and the mathematical model based on enzymatic kinetics was used to estimate the respiration rate of minimally processed organic carrots. The effect of temperature on the respiration rate was evaluated by the Arrhenius equation. The results showed that the O2 concentration decreased during the storage period and the CO2 concentration increased.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Organic carrots; Minimal processing; Respiration rate. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100010 Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures 52 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... Tipo: Info:eu-repo/semantics/article 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 Registros recuperados: 5 Primeira ... 1 ... Última

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