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A comparative study on drying of basil leaves CIGR Journal
Parmar, Mansukhlal Ramjibhai; Kumpavat, Mahendrasinh T.; Doshi, Jayesh Sevantilal; Kapdi, Shyamsundar S..
Basil is a popular aromatic and annual herb growing in many regions of the world.  Immediately after its harvesting, the highly perishable raw material, i.e. leaves, have to be preserved against deterioration and spoilage.  More often, during peak period, most of the crop is lost/wasted due to lack of proper post-harvest processing techniques.  Drying is by far the most widely used treatment, which needs to be performed very carefully and preciously so as to preserve the aroma and color of the leaves.  Various drying treatments and experimental methods viz., solar drying, tray drying, vacuum drying and fluidized bed drying were carried out at the temperatures of45°C,55°Cand65°Cto find and suggest the optimum drying condition for acquiring quality dried...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Post Harvest Process and Food Engineering drying; Drying characteristics; Basil leaves; Solar drying; Tray drying; Vacuum drying and fluidized bed drying.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3867
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Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger Ciênc. Tecnol. Aliment.
IZLI,Nazmi; POLAT,Ahmet.
Abstract In this research, the effects of convective drying method (60, 70 and 80 °C) and microwave drying method (160 and 350 W) on the drying characteristics, color, rehydration and microstructure properties of ginger has been examined. For the purpose of choosing the most appropriate thin-layer drying models in terms of the drying applications, nine mathematical models have been applied on the experimental data. Pursuant to the assessment of the statistical tests, models of Diffusion Approach, Midilli et al. and Page that represent drying characteristics are found to be better than other models. Drying applications have affected the color values of all fresh ginger samples. Results indicated that browning degree increases as drying temperature and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Drying characteristics; Ginger; Rehydration ratio; Scanning electron microscopy.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300652
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Solar Tunnel Drying: Pretreatment on drying kinetic of plum tomatoes Ciência Rural
Karaaslan,Sevil; Ekinci,Kamil; Kumbul,Barbaros Salih.
ABSTRACT: Drying of thin layer tomato was studied using a solar tunnel dryer under the ecological conditions of Isparta, Turkey. During drying process, solar irradiation, drying air temperature, relative humidity, and air velocity were measured constantly in different parts of the dryer. Drying runs were performed using plum tomatoes, characterized by an oval shape, intense red color. The change of tomatoes mass was measured daily. The color measurements of dried products were determined at the beginning and end of experiment. In this study, the fresh tomato samples were sorted, graded, washed in water and then sliced into quarters and halves before pretreated. Sun drying behavior of half and quarter sliced tomatoes pretreated with 10% NaCl solution and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Drying characteristics; Tomato slices; Tunnel dryer; Mathematical modeling.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700203
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The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica) Ciênc. Tecnol. Aliment.
OZCAN-SINIR,Gulsah; OZKAN-KARABACAK,Azime; TAMER,Canan Ece; COPUR,Omer Utku.
Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kumquat; Drying methods; Drying characteristics; Rehydration; Antioxidant capacity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200475
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