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| Messias,José A. T.; Melo,Evandro de C.; Lacerda Filho,Adílio F. de; Braga,José L.; Cecon,Paulo R.. |
| The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used were from the Coffea arabica L., cultivars Acaiá do Cerrado, Topázio, Acaiá 474-19 and Bourbon, collected in the southern region of the state of Minas Gerais. The chemical analyses were carried out for reducing and non-reducing sugars. The quality of the beverage was evaluated by sensory analysis. The Artificial Neural Network method used values from chemical analyses as input variables and values from sensory analysis as output values. The multiple linear regression of sensory analysis values, according to the values from chemical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffee quality; Chemical analysis; Classification; Computer systems. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200015 |
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| Rocha,Ronicely P. da; Melo,Evandro de C.; Corbín,José B.; Berbert,Pedro A.; Donzeles,Sérgio M. L.; Tabar,Jon A.. |
| Los objetivos del trabajo fueran estudiar la cinética del secado de tomillo con posterior ajuste de diferentes modelos matemáticos a los datos experimentales y determinar los valores de la difusividad efectiva y energía de activación. Para el desarrollo del experimento de secado fueran utilizadas las temperaturas 30, 40, 50, 60 y 70 oC. El diseño experimental fue de bloques completamente aleatorizados, con tres repeticiones. Para el ajuste de los modelos matemáticos a los datos experimentales fue realizado el análisis de regresión no lineal, por el método Simplex-Quasi-Newton. Los resultados mostraron que el modelo matemático de Page obtuve un mejor ajuste a los datos experimentales, los valores de los coeficientes de difusividad efectiva variaron entre... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Secado; Modelos matemáticos; Thymus vulgaris L.. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662012000600013 |
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| Souza,Raiane A. de; Melo,Evandro de C.; Ávila,Mariane B. R. de; Gonzaga,Diego A.; Sperotto,Naiara C. Z.; Carneiro,Antônio P. S.. |
| ABSTRACT This study investigated the effect of a drying method with intermittent ratios on the effective drying time, specific energy consumption and essential oil yield of clove basil (Ocimum gratissimum L.) leaves. The drying tests were conducted at the Postharvest Laboratory of Medicinal, Aromatic and Condiment Plants, from the Departamento de Engenharia Agrícola of the Universidade Federal de Viçosa, Viçosa, MG, Brazil (20° 46’ 13.5” S; 42° 52’ 23.3” W, and altitude of 645 m) in October and November 2017. The experiment was conducted by using a 3 × 4 factorial scheme including three drying temperatures at 50, 60 and 70 °C, with four drying processes: continuous drying and the following three intermittent drying/tempering ratios in minutes: 10/20, 15/15... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ocimum gratissimum L.; Medicinal plant; Tempering time; Effective drying time; Specific energy consumption. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662020000300209 |
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