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| Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Oliveira, Ana Paula Lelis Rodrigues de; Goneli, André Luis Duarte; Botelho, Fernando Mendes. |
| Physical and chemical alterations of agricultural products may occur during storage, leading to quantitative and qualitative losses. Thus, knowledge regarding the relationship between the product and temperature (T) and relative humidity (RH) of the environment is required in order to diminish these possible alterations. Being that stated, this work aimed to determine the most adequate mathematical model to represent the equilibrium moisture content (Xeq) of sugar beet seed, cv. “Chata do Egito”, at different T and RH. Xeq was achieved by means of static method, using saturated saline solutions, attaining RH values between 11 and 96 %. Seeds were placed inside of dissectors containing the saline solutions, afterwards stored at BOD chambers under different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Armazenamento Beta vulgaris; Equilíbrio higroscópico; Modelagem matemática. |
| Ano: 2016 |
URL: http://www.seer.ufv.br/seer/index.php/reveng/article/view/619 |
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| Baptestini, Fernanda Machado; Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Cecon, Paulo Roberto; Soares, Nilda de Fátima Ferreira. |
| The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm-1 were used. These beans were roasted to a medium roast level (SCCA # 55) and ground at three particle sizes: coarse (1.19 mm), medium (0.84 mm) and fine (0.59 mm). To obtain the water sorption isotherms and the isosteric heat, different conditions of temperature and relative humidity were analyzed using the dynamic method at 25ºC (0.50, 0.60, 0.70, and 0.80 of RH) and 30°C (0.30, 0.40, 0.50, 0.60, 0.70, and 0.80 of RH) and using the static method at 25ºC (0.332 and 0.438 of RH). The GAB model best represented the hygroscopic equilibrium of roasted coffee at every particle size.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Particle size; Specific surface; Isosteric heat. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32576 |
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| Baptestini, Fernanda Machado; Corrêa, Paulo Cesar; Paixão, Aline Almeida da; Oliveira, Gabriel Henrique Horta de. |
| The objective of this study was to evaluate the use of carnauba-based wax to preserve the quality of bean grains. Three lots of beans of 25 kg each were used. The first remained without carnauba wax (treatment 0), the second with carnauba wax diluted with water in a 1:1 proportion (treatment 1), and carnauba wax without dilution (treatment 2). Sensory analysis, color, cooking time, absorption capacity, and insect-plague infestation were performed during 8 months of storage. Carnauba wax does not compromise the sensorial quality and color of the beans. Thus, it can be used without interfering with the products acceptance by the consumer. Carnauba wax did not prevent the hard-to-cook damage, which the consumer associates with a longer period of cooking time.... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2024 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/8193 |
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