|
|
|
| Registros recuperados: 39 | |
|
| |
|
| |
|
|
| Andrade,Ednilton T. de; Figueira,Vitor G.; Teixeira,Luciana P.; Martinazzo,Ana Paula; Araujo,Kátia G. de L.. |
| ABSTRACT This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dehydration; Hue angle; Quality; Midilli model. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500659 |
| |
|
| |
|
|
| Guerra, M.; Gonzales, Y.; Vega, L.; Castelo, R.; Trujillo, Z.. |
| Los resultados de este estudio permitieron conocer que la temperatura de máxima transición endotérmica correspondiente a la desnaturalización de las proteínas presentes en el músculo del bonito (Katsuwonus pelamis) oscilaron alrededor de los 75 ºC, independientemente de la talla. A partir de esta temperatura se ensayaron dos métodos de cocción para el bonito antes de su enlatado; cocción en balsinas con agua hirviendo y cocción a vapor. Los resultados indicaron que la cocción en balsina posibilitó obtener mayores rendimientos (83,15 %) que en el horno de vapor (76,29 %). Resultados similares se obtuvieron durante la limpieza del filete cocido (47,62 % para la balsina y 34,69 % para el horno), debido a la menor deshidratación de la carne del pescado cocido... |
| Tipo: Journal Contribution |
Palavras-chave: Dehydration; Tuna fisheries. |
| Ano: 2011 |
URL: http://hdl.handle.net/1834/4142 |
| |
|
|
| Castelo, R.; Gonzales, Y.; Trujillo, Z.; Guerra, M.; Vega, L.. |
| Los resultados de este estudio permitieron conocer que la temperatura de máxima transición endotérmica correspondiente a la desnaturalización de las proteínas presentes en el músculo del bonito (Katsuwonus pelamis) oscilaron alrededor de los 75 ºC, independientemente de la talla. A partir de esta temperatura se ensayaron dos métodos de cocción para el bonito antes de su enlatado; cocción en balsinas con agua hirviendo y cocción a vapor. Los resultados indicaron que la cocción en balsina posibilitó obtener mayores rendimientos (83,15 %) que en el horno de vapor (76,29 %). Resultados similares se obtuvieron durante la limpieza del filete cocido (47,62 % para la balsina y 34,69 % para el horno), debido a la menor deshidratación de la carne del pescado cocido... |
| Tipo: Journal Contribution |
Palavras-chave: Dehydration. |
| Ano: 2011 |
URL: http://hdl.handle.net/1834/4620 |
| |
|
| |
|
|
| Botelho,Fernando M.; Corrêa,Paulo C.; Goneli,André. L. D.; Martins,Márcio A.; Magalhães,Felipe E. A.; Campos,Sílvia C.. |
| The aim of this work was to study the infrared drying process of carrot slices and to determine coefficients related to the heat and mass transfer of the process. Fresh carrots were used, dried until constant weight in a dryer with infrared heating source. Different models were utilized to fit the experimental data of constant and falling drying rate periods. It was verified that the coefficients of heat and mass transfer, during the constant drying rate, significantly increased with temperature on rise. The Diffusion Approximation, Two Terms, Midili and Verna models satisfactory represented the falling period of drying rate of carrot slices. The effective diffusion coefficient increased with temperature and this relationship can be represented by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Modeling; Dehydration; Water diffusion. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662011000800012 |
| |
|
|
| Morais,Maria F. de; Santos,José R. O. dos; Santos,Marisângela P. dos; Santos,Dyego da C.; Costa,Tiago N. da; Lima,Joel B.. |
| ABSTRACT This study aimed to dry ‘bacaba’ (Oenocarpus bacaba Mart.) pulp under different thermal conditions, fit different mathematical models to the dehydration curves, and calculate the diffusion coefficients, activation energy and thermodynamic properties of the process. ‘Bacaba’ fruits were meshed to obtain the pulp, which was dried at temperatures of 40, 50 and 60 °C and with thickness of 1.0 cm. Increase in drying temperature reduced the dehydration times, as well as the equilibrium moisture contents, and drying rates of 0.65, 1.04 and 1.25 kg kg min-1 were recorded at the beginning of the process for temperatures of 40, 50 and 60 °C, respectively. The Midilli’s equation was selected as the most appropriate to predict the drying phenomenon, showing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oenocarpus bacaba Mart.; Dehydration; Diffusivity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000900702 |
| |
|
|
| Santos,Dyego da C.; Rocha,Ana P. T.; Gomes,Josivanda P.; Oliveira,Emanuel N. A. de; Albuquerque,Esther M. B. de; Araujo,Gilmar T. de. |
| ABSTRACT This work aimed to study the chemical and physical stability of ‘umbu-cajá’ powders produced by lyophilization during storage. ‘Umbu-cajá’ pulps formulated with different concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer at -40 °C for 48 h and disintegrated to obtain the powder, which was stored in laminated packages for 180 days at ambient conditions, with physical, chemical and physico-chemical analyzes performed at the beginning and every 30 days of storage. According to the results, all investigated parameters were significantly altered throughout the storage, yet with less intense variations for important variables, such as ascorbic acid, reducing sugars and titratable acidity. At the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spondias spp.; Dehydration; Conservation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016001201118 |
| |
|
|
| Conegero,Juliana; Ribeiro,Luciana C.; Monteiro,Antonio R. G.; Costa,José M. C. da. |
| ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hancornia speciosa Gomes; Sorption isotherm; Hygroscopicity; Dehydration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000500356 |
| |
|
|
| Sousa,Sanyelle L.; Morais,Brena A. de; Ribeiro,Luciana C.; Costa,José M. C. da. |
| ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted bed and stored in two vacuum-sealed packages (laminated and plastic) for a period of 60 days. The parameters evaluated in this study were ascorbic acid, carotenoids, moisture, water activity, hygroscopicity, degree of caking, solubility and rehydration. Decreases in the contents of ascorbic acid and carotenoids were observed after 60 days. Moisture content remained practically unchanged during storage, and water activity showed a rising trend in the plastic package. In both packages, the powder showed low hygroscopicity and high caking formation. The solubility in both packages was higher than 90% and the time of rehydration of cashew apple juice in powder in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anacardium occidentale L.; Fruit poder; Dehydration. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000700678 |
| |
|
|
| Reis,Renata C. dos; Devilla,Ivano A.; Ascheri,Diego P. R.; Servulo,Ana C. O.; Souza,Athina B. M.. |
| The objective of this paper was to model the drying curves of the leaves of basil (Ocimum basilicum L.) in the infrared at temperatures of 50, 60, 70 and 80 ºC and to evaluate the influence of drying temperature on the color of dried leaves. Drying was conducted in infrared dryer with temperature and greenhouse air circulation. Experimental data were fitted to eight mathematical models. The magnitude of the coefficient of determination (R²), the mean relative error (P), the estimated mean error (SE) and chisquare test (χ2) were used to verify the degree of fitness of the models. From the study it was concluded that: a) the behavior of the drying curves of basil leaves was similar to most agricultural products, the drying times in the infrared were less... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Medicinal plants; Dehydration; Temperature; Chlorophyll. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662012001200012 |
| |
|
|
| Galdino,Plúvia O.; Figueirêdo,Rossana M. F. de; Queiroz,Alexandre J. de M.; Galdino,Pablícia O.; Fernandes,Tâmila K. da S.. |
| ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Opuntia ficus indica Mill.; Dehydration; Conservation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200169 |
| |
|
|
| Santos,Francislaine S. dos; Figueirêdo,Rossana M. F. de; Queiroz,Alexandre J. de M.; Santos,Dyego da C.. |
| ABSTRACT The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R2), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hylocereus undatus; Dehydration; Mathematical modeling; Betalains. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200872 |
| |
|
|
| Cruz,Eniel David. |
| The objective of this study was to verify the effect of drying on germination of cupuassu (Theobroma grandiflorum (Willd. ex Spreng) K. Schum.) seeds. Desiccation was in forced air oven, with temperature ranging from 23 to 33ºC. Sowing was carried out at 0.5cm of depth in plastic trays in sand and sawdust mixture (1:1), previously sterilized in hot water (100ºC), during 2h. Seeds were left to germinate in a laboratory with no temperature and relative humidity control, under natural light. It was quantified the seed moisture content, in four replications of 10 seeds; the germination percentage, performed during 30 days, with daily counts of the number of germinated seeds; the germination speed index; and number of days to the germination onset. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical fruit; Recalcitrant seed; Desiccation; Dehydration. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222007000300024 |
| |
|
|
| Pereira,Wilson Vicente Souza; Faria,José Márcio Rocha; Tonetti,Olivia Alvina Oliveira; Silva,Edvaldo Aparecido Amaral da. |
| This study was aimed at evaluating the desiccation sensitivity in seeds of the tree Tapirira obtusa (Benth.) J. D. Mitchell collected from three different environments and subjected to two distinct drying speeds. Seeds were collected from a rocky area, in the "Cerrado", and in a riparian forest area, in the region of municipality of Lavras, State of Minas Gerais. The seeds were subjected to drying with magnesium chloride (slow drying) or silica gel (fast drying), into closed environment, until moisture contents of 40%, 30%, 20% and 10%, considering as control, the percentage of germination at the initial moisture content in each environment, which varied from 47% to 50%. Percentages of germination and normal seedlings as well as germination speed index... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Germination; Sensitivity; Dehydration. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222012000300005 |
| |
|
|
| Castagnara,Deise Dalazen; Ames,João Paulo; Neres,Marcela Abbado; Oliveira,Paulo Sérgio Rabello de; Silva,Francieli Batista; Mesquita,Eduardo Eustáquio; Stangarlin,José Renato; Franzener,Gilmar. |
| The objectives of this study were to estimate the curve of dehydration, bromatological composition and occurrence of fungi in Tifton 85 grass, submitted to four methods of dehydration. The curves of dehydration were studied in a completely randomized design with a 4 × 11 factorial scheme with four drying systems (1 conditioning + 1 turn-over; 2 conditionings + 1 turn-over; no conditioning + 1 turn-over and no conditioning + 2 turn-overs) and 11 sampling times (0, 3, 15, 18, 21, 24, 39, 42, 45 and 47 hours after the cutting), with six replicates. For the bromatological composition and fungi occurrence, the experimental design was completely randomized in a 4 × 3 factorial scheme with the four drying methods of Tifton 85 grass and three periods of evaluation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Conservation; Crude protein; Dehydration; Storage fungus. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001000003 |
| |
|
| |
|
|
| Cruz,Eniel David; Cicero,Silvio Moure. |
| The response of seeds to reduction in moisture content will determine whether they can be stored by conventional methods. The objective of this study was to verify the effect of desiccation on the germination and vigor of cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum.) seeds, a tropical fruit species. The following seed moisture contents (SMC) were tested: 57.1%, 53.7%, 49.8%, 46.5%, 41.4%, 35.4%, 28.3%, 23.2%, 17.4%, 15.5% and 14.6%. Desiccation of seeds to as low as 41.4% (SMC) did not affect emergence, germination or vigor. However, reductions in speed of emergence were observed below 41.4%. When SMC was equal or lower than 35.4% a reduction in seed quality was observed. Loss of seed quality was increased when moisture content was equal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Deterioration; Dehydration; Drying; Physiological quality. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000500017 |
| |
| Registros recuperados: 39 | |
|
|
|
