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	Provedor de dados Ciência Rural (1) AGRIAMBI (1) Autor Barbosa,Karine F. (1) Cardoso,Jonnahta Monteiro (1) Chisté,Renan Campos (1) Oliveira,Daniel E. C. de (1) Pena,Rosinelson da Silva (1) Resende,Osvaldo (1) Sales,Juliana de F. (1) Silva,Diego Aires da (1) Sousa,Kelly A. de (1) Zuchi,Jacson (1) Mais... Palavra-chave Water activity. (2) Anacardium humile St. Hil. (1) Hygroscopicity (1) Manihot esculenta (1) Mathematical models (1) Sorption isotherms (1) Starchy product (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Desorption isotherms and isosteric heat of 'cajuzinho-do-cerrado' achenes AGRIAMBI Barbosa,Karine F.; Sales,Juliana de F.; Resende,Osvaldo; Oliveira,Daniel E. C. de; Zuchi,Jacson; Sousa,Kelly A. de. ABSTRACT The objective of this study was to determine the desorption isotherms of 'cajuzinho-do-cerrado' achenes (Anacardium humile St. Hil.) in various conditions of temperature and water activity, as well as to select the one that best represents the phenomenon and to determine the isosteric heat of desorption. The fruits were collected at the Emas National Park, in the municipality of Mineiros-GO, Brazil, pulped and then subjected to drying in silica gel at temperature of 25 ± 2 °C until the moisture contents of 17.6, 13.6, 11.1, 8.7 and 5.3 (d.b.%). After drying, the desorption isotherms were determined by the indirect static method. The water activity (Aw) was determined at different temperatures, and the achenes were placed in a B.O.D. chamber,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anacardium humile St. Hil.; Hygroscopicity; Water activity.. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000500481 Hygroscopic behaviour of cassava flour from dry and water groups Ciência Rural Chisté,Renan Campos; Cardoso,Jonnahta Monteiro; Silva,Diego Aires da; Pena,Rosinelson da Silva. Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihot esculenta; Sorption isotherms; Mathematical models; Starchy product; Water activity.. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000801515 Registros recuperados: 2 Primeira ... 1 ... Última

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