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| Registros recuperados: 141 | |
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| Lins,Analha D. F.; Rocha,Ana P. T.; Gomes,Josivanda P.; Feitosa,Regilane M.; Araujo,Gilmar T.; Santos,Dyego da C.. |
| ABSTRACT Red mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data. The results of the physical and chemical analyses showed intermediate wetting time of 0.39 g min-1, solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spondias purpurea L.; Drying; Hygroscopicity. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000800562 |
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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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| Castro,Alejandra; Caballero,Maciel; Herbas,Adelina; Carballo,Sergio. |
| Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yacon; Phenolic content; Drying; Storage; Antioxidant capacity. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300003 |
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| CRUZ, E. D.. |
| Sementes de cupuaçu (Theobroma grandiflorum (Willd. ex Spreng.) K, Schum.) são recalcitrantes e requerem conhecimento sobre os fatores que afetam a manutenção da qualidade. Assim, o objetivo desse estudo foi avaliar os efeitos do teor de água das sementes e da temperatura do ambiente na manutenção da qualidade das sementes em três ensaios. Inicialmente foram avaliados os efeitos do dessecamento na qualidade das sementes; posteriormente, os efeitos das temperaturas de 10°C, 15°C e 20°C foram avaliados sobre as sementes armazenadas por períodos de zero, cinco, 10, 15, 20 e 25 horas; finalmente, os efeitos dos graus de umidade (59,4%, 51,6%, 42,4%, 35,4% e 28,7%) e das temperaturas (20°C e ambiente não controlado) em sementes acondicionadas em sacos de... |
| Tipo: Teses |
Palavras-chave: Tropical fruit; Seed.; Armazenamento; Cupuaçu; Deterioração; Fruta Tropical; Semente.; Secagem; Drying; Deterioration; Storage.. |
| Ano: 2006 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/409691 |
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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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| DRESCH,DAIANE M.; MASETTO,TATHIANA E.; SCALON,SILVANA P.Q.. |
| The aim of this study was to evaluate the sensitivity of Campomanesia adamantium seeds to desiccation by drying in activated silica gel (fast) and under laboratory conditions (slow). To assess the sensitivity of the seeds to desiccation, we used drying with silica gel and drying under laboratory conditions (25 °C), in order to obtain seeds with moisture content of 45, 35, 30, 25, 20, 15, 10 and 5%. The physiological potential of the seeds after desiccation was evaluated by measuring primary root protrusion, percentage of normal seedlings, germination seed index, seedling length, total seedling dry mass, electrical conductivity and DNA and RNA integrities. The C. adamantium seeds were sensitive to desiccation and to a reduction in moisture content to 21.1%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cerrado; DNA; Drying; RNA; Viability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000502217 |
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| SOUZA, J. M. L. de; LIMA, M. S. de; NASCIMENTO, F. C. da C.; ALVARES, V. de S.; YOMURA, R. B. T.; NASCIMENTO, M. M. do. |
| O valor econômico do cupuaçu baseia-se na industrialização e comercialização da polpa, muito apreciada em sucos, cremes, sorvetes e doces em pasta. As amêndoas de cupuaçu possuem características botânicas e químicas que as assemelham ao cacau, além de diferenciada composição em aminoácidos, o que possibilitaria sua utilização na fabricação de produtos semelhantes ao chocolate. Porém, frequentemente, as amêndoas são descartadas como resíduos das agroindústrias. Este trabalho teve como objetivo comparar as características de composição centesimal e físico-química das amêndoas de cupuaçu fermentadas e despeliculadas e da torta parcialmente desengordurada, visando a sua utilização como matéria-prima para a indústria de alimentos. Houve diferença significativa... |
| Tipo: Parte de livro |
Palavras-chave: Torta parcialmente desengordurada; Almendras; Fermentación; Projeto RECA; Secado; Condiciones de almacenamiento; Contenido de agua; Nova Califórnia (RO); Extrema (RO); Rondônia; Embrapa Acre; Rio Branco (AC); Acre; Amazônia Ocidental; Western Amazon; Amazonia Occidental; Cupuaçu; Theobroma Grandiflorum; Amêndoa; Fermentação; Secagem; Armazenamento; Teor de Umidade; Almonds; Fermentation; Drying; Storage conditions; Water content. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125453 |
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| José,Anderson C.; Ligterink,Wilco; Davide,Antonio Claudio; Silva,Edvaldo A. Amaral da; Hilhorst,Henk W.M.. |
| Seeds of Magnolia ovata were dried to different water contents to assess the viability and transcript abundance of genes related to seed development, cell cycle, cytoskeleton and desiccation tolerance.The expression of development, cell cycle and cytoskeleton relative genes (ABI3, CDC2-like and ACT2) alone could not explain the germination behaviour of M. ovata seeds in relation to drying damage. Irrespective of their initial water content, the seeds performed in the same way during the initial period of germination and the deleterious effects of desiccation only occurred in later stages. Expression of PKABA1, sHSP17.5 and 2-Cys-PRX did not show a relationship with desiccation. However, the expression patterns of PKABA1 and sHSP17.5 suggested the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Desiccation tolerance; Drying; Gene expression; Magnolia ovata. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222009000100030 |
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| Silva,Andréia Souto da; Oliveira,Edson Leandro de; Santos,Everaldo Silvino dos; Oliveira,Jackson Araújo de. |
| The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caja; Fruit bagasse; Drying; Factorial planning. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000100032 |
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| CARNEIRO,NÁRGELLA S.; ALVES,CASSIA C.F.; ALVES,JOSÉ M.; EGEA,MARIANA B.; MARTINS,CARLOS H.G.; SILVA,THAYNÁ S.; BRETANHA,LIZANDRA C.; BALLESTE,MAIRA P.; MICKE,GUSTAVO A.; SILVEIRA,EDUARDO V.; MIRANDA,MAYKER L.D.. |
| ABSTRACT Many essential oils (EOs) of different plant species possess interesting antimicrobial effects on buccal bacteria and antioxidant properties. Eugenia klotzschiana Berg (pêra-do-cerrado, in Portuguese) is a species of Myrtaceae with restricted distribution in the Cerrado. The essential oils were extracted through the hydrodistillation technique using a modified Clevenger apparatus (2 hours) and chemically characterized by GC-MS. The major compounds were α-copaene (10.6 %) found in oil from leaves in natura, β-bisabolene (17.4 %) in the essential oil from dry leaves and α-(E)-bergamotene (29.9 %) in oil from flowers. The antioxidant activity of essential oils showed similarities in both methods under analysis (DPPH and ABTS˙+) and the results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Antibacterial activity; Brazilian pear; Drying; Eugenia klotzschiana; Sesquiterpenes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401907 |
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| SOUZA, D. G.. |
| Oobjetivodesta pesquisa foi estudar a cinética de secagem de polpa de batata-doce biofortificadas emtemperaturas de 45, 55, 65e 75ºC;determinar o coeficiente de difusão efetivo durante a secagem;avaliar a composição proximal, pH, acidez, brix, compostos fenólicos, carotenoides, β-caroteno, capacidade antioxidante por ABT e DPPH, cor, microscopia eletrônica de varredura, ressonância magnética de alto campo e espectrometria de absorção de infravermelho, das farinhas de batata-doce biofortificada a diferentes temperatura de secagem 45,55,65 e 75°C. |
| Tipo: Teses |
Palavras-chave: Ipomoea Batatas; Alimento Desidratado; Carotenóide; Estocagem; Farinha; Sweet potatoes; Carotenoids; Drying. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123422 |
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| Registros recuperados: 141 | |
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