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Broilers thermal comfort and performance utilizing two different wood-burning heating systems Animal Sciences
Vigoderis, Ricardo Brauer; Silva, João Manoel da; Guiseline, Cristiane; Pandorfi, Heliton; Vieira, Deyvid Vilela.
The objective of this study was to evaluate the thermal comfort and performance of broilers in their initial stage of development utilizing two different heating systems. The experiment was conducted in two sheds placed on a commercial farm. The heating systems were: indirect heating furnace and radiation heating drums. At the beginning of the heating phase the birds were confined in an area corresponding to 360 m² in shed 1 and 180 m² in shed 2, delimited by polyurethane curtains, allowing a density of 58.8 birds m-². The variables: dry bulb temperature (Tdb), relative humidity (RH%) and temperature and humidity index (THI) were calculated. Measurements were performed using continuous reading data loggers at 15-minute intervals throughout the experimental...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zootecnia; Produção Animal; Avicultura chicks; Heating; Poultry; Animal comfort..
Ano: 2018 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/39194
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Heating produced by therapeutic ultrasound in the presence of a metal plate in the femur of canine cadavers Arq. Bras. Med. Vet. Zootec.
Andrades,A.O.; Mazzanti,A.; Beckmann,D.V.; Aiello,G.; Chaves,R.O.; Santos,R.P..
The present study aimed to assess the heat generated by a therapeutic ultrasound (TUS) in a metal bone plate and adjacent structures after fixation to the femur of canine cadavers. Ten pairs of hind limbs were used, and they were equally distributed between groups that were subjected to 1- and 3-MHz frequencies, with each frequency testing 1- and 2-W/cm² intensities. The right hind limb was defined as the control group (absence of the metal plate), and the left hind limb was the test group (presence of the metal plate). Therefore, the control groups (CG) were denominated CGI, using TUS with 1-MHz frequency and 1-W/cm² intensity; CGII, using 1-MHz frequency and 2-W/cm² intensity; CGIII, using 3-MHz frequency and 1-W/cm² intensity; and CGIV, using 3-MHz...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dog; Physical therapy; Deep heat therapy; Heating; Contracture.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501343
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Germination of native grasses with potential application in the recovery of degraded areas in Quadrilátero Ferrífero, Brazil Biota Neotropica
Figueiredo,Maurílio Assis; Baêta,Hudson Eustáquio; Kozovits,Alessandra Rodrigues.
Native grasses are potential species to be used in land rehabilitation. However, due to the lack of better knowledge of their performance, preference is given to exotic plants, which may be invasive and negatively affect the local biodiversity. In order to better understand the propagation of native species of the Quadrilátero Ferrífero (Minas Gerais, Brazil) using their seeds, and in so doing, indicate possible candidates for land rehabilitation, this study investigated the germination patterns of the following grasses: Andropogon bicornis L.; Andropogon leucostachyus Kunth; Setaria parviflora (Poir.) Kerguélen; Cenchrus brownii Roem. & Schult; Echinolaena inflexa (Poir.) Chase, and Apochloa euprepes (Renvoize) Zuloaga & Morrone. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Poaceae; Seed dormancy; Storage time; Heating; Potassium nitrate; Caryopsis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1676-06032012000300013
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Influence of the time/temperature binomial on the hydroxymethylfurfural content of floral honeys subjected to heat treatment Ciência e Agrotecnologia
Ribeiro,Roberta de Oliveira Resende; Carneiro,Carla da Silva; Mársico,Eliane Teixeira; Cunha,Fernanda Lima; Conte Junior,Carlos Adam; Mano,Sérgio Borges.
Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey and can be used to judge the processing and storage condition of honey. The objective of the present study was to evaluate the evolution of HMF levels in fresh extracted honeys submitted to different temperatures ranging from 30 to 100º C, during pre-established time intervals (30, 45, 60, 180 and 720 minutes).The test was conducted in floral honey with an initial HMF content of 2.2 mg/Kg. The maximum value recommended by the Brazilian law (60 mg/Kg) was not exceeded in the samples subjected to heating for 30, 45 and 60 minutes regardless of the temperatures used. When the samples were heat treated during 180 minutes at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Honey quality; HMF; Heating.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200009
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Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil Ciênc. Tecnol. Aliment.
Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Barbosa Filho,José Maria; Marques,Márcia Ortiz Mayo.
Origanum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration and determining MIC values by the solid medium diffusion procedure. The essential oil chemical composition analysis was performed by GC-MS. O. vulgare essential oil showed interesting...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Heating; Antimicrobial activity; Chemical composition.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200023
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Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) Ciênc. Tecnol. Aliment.
HERCHI,Wahid; AMMAR,Kamel BEN; BOUALI,Intidhar; ABDALLAH,Ikram BOU; GUETET,Arbi; BOUKHCHINA,Sadok.
The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Flaxseed; Heating; Hull; Oil.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097
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Thermal inactivation studies on toxic seeds from fruits of the Brazilian Central Plain Ciênc. Tecnol. Aliment.
BATISTA,Karla de Aleluia; REIS,Luann Guilherme Vieira dos; GARCIA,Luane Ferreira; FERNANDES,Kátia Flavia; RODRIGUEZ,Armando Garcia.
Abstract Seeds from endemic Brazilian fruits (Mangaba, Cagaita, Jatobá and Araticum), previously confirmed to be toxic using Artemia salina bioassay were exposed to different temperatures and heating times aiming to test inhibitory effects on toxicity, as a first approach to characterize and identify toxic compounds and their thermal stability. After treatment, water extracts from kernels were filtered and added to Artemia cultures for 24 hours after which the survival of cultures was calculated. The inhibitory effect of temperature on toxicity was significant, whereas toxins from Mangaba and Cagaita were the most labile, showing 90% Artemia survival after heating at 78 °C for 2 minutes and 10 minutes, respectively. The most resistant toxins were those...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kernels; Heating; Food toxicology; Bioassay.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400577
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Heat pump for thermal power production in dairy farm REA
Jordan,Rodrigo A.; Cortez,Luís A. B.; Barbin,Douglas F.; Lucas Junior,Jorge de.
ABSTRACT Besides cold for milk cooling, dairy facilities need to produce hot water for cleaning of tools and equipment. Overall, ohmic heating has been used in dairy farms, increasing power consumption and manufacturing costs. Therefore, as an alternative to reduce power consumption, this paper proposed a water-water heat pumping for simultaneous cold and heat generations. Accordingly, operational tests were performed with three heat-pump prototypes designed for dairy farms, in both laboratory and field levels. At laboratory, tests were carried out using electricity and CNG to define a coefficient of performance (COP). Biogas tests were performed in the field to measure its consumption. CNG average consumption was of 1.118 m3/ h, while biogas consume was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Thermal power; Thermal-accumulation; Cooling; Heating.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000500779
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CHARACTERIZATION OF THE THERMAL ENVIRONMENT IN BROILER HOUSES WITH DIFFERENT CLIMATE CONTROL SYSTEMS REA
Teles Junior,Carlos G. de S.; Gates,Richard S.; Souza,Cecilia de F.; Tinôco,Ilda de F. F.; Vilela,Monique de O..
ABSTRACT The environment control of broiler houses must be done adequately to provide good thermal conditions to broilers without wasting energy. The objective of this study was to characterize the thermal environment in two mechanically ventilated broiler houses with a negative pressure ventilation system, one with a cellulose pad evaporative cooling system and the other with misting nozzles for evaporative cooling. The experiment was conducted in Ervália-MG during winter, spring, and summer. The thermal environment was characterized based on the relationship between the temperature observed inside the broiler houses and the temperatures recommended for the thermal comfort of birds of different ages. The recorded data were evaluated using descriptive...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broiler thermal demand; Cooling; Heating; Thermal environment management.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000500571
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Sistemas de aquecimento para criação de aves. Infoteca-e
ABREU, P. G. de; ABREU, V. M. N.; PERDOMO, C. C.; BAETA, F. da C..
Considerações básicas; Sistemas de aquecimento; Umidade da cama.
Tipo: Folhetos Palavras-chave: Ave; Instalação; Management; Housing; Heating; Aquecimento; Criação; Manejo; Breeding; Poultry.
Ano: 1998 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/435097
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Zöldenergia, klíma, társadalom AgEcon
Gergely, Sandor; Magda, Sandor.
A zöldenergia (energetikai biomassza) előállítható elsődleges, másodlagos és harmadlagos biomasszából. Elsőként a melléktermékeket és hulladékokat célszerű felhasználni, majd pedig a fás és lágy szárú célültetvényeken előállított zöldenergia-hordozókat. A hazai mező- és erdőgazdasági melléktermék és hulladék energetikai célra hasznosítható évi mennyisége 4,9-5,7 millió tonna közötti, amely 40-50%-kal több, mint az évente kitermelt tűzifa. A földgázfűtés kiváltása a helyben keletkezett és/vagy termelt zöldenergia-hordozókkal már ma is gazdaságos, főként abban az esetben, ha települési és/vagy kistérségi logisztikai központ közbeiktatásával történik a zöldenergia-hordozók hasznosítása hőtermelésre. A zöldenergia-hordozók szabályozott körülmények között...
Tipo: Article Palavras-chave: Zöldenergia; Energiahordozók; Fűtés; Faültetvény; Foglalkoztatás; Green energy; Energy resources; Heating; Woody energy plantation; Employment; Agricultural and Food Policy; Labor and Human Capital; Land Economics/Use.
Ano: 2011 URL: http://purl.umn.edu/119935
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Multi-Criteria Analysis to Prioritize Energy Sources for Ambience in Poultry Production Rev. Bras. Ciênc. Avic.
Collatto,DC; Mansilha,RB; Chiwiacowsky,LD; Lacerda,DP.
ABSTRACT This paper intends to outline a model of multi-criteria analysis to pinpoint the most suitable energy source for heating aviaries in poultry broiler production from the point of view of the farmer and under environmental logic. Therefore, the identification of criteria was enabled through an exploratory study in three poultry broiler production units located in the mountain region of Rio Grande do Sul. In order to identify the energy source, the Analytic Hierarchy Process was applied. The criteria determined and validated in the research contemplated the cost of energy source, leadtime, investment in equipment, energy efficiency, quality of life and environmental impacts. The result of applying the method revealed firewood as the most appropriate...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Poultry raising; Heating; Energy sources; Decision making; Analytic hierarchy process.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000300363
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Duration of hydrothermal treatment and peeling of 'Murcott' tangor Scientia Agricola
Pinheiro,Ana Luiza; Jacomino,Angelo Pedro; Arruda,Maria Cecília de; Kluge,Ricardo Alfredo.
Hydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO2 production and the physicochemical, microbiologic and sensorial characteristics of fruits. The peeling time, the yield of marketable fruits and the internal temperature of fruits during the treatment were also evaluated. The hydrothermal treatment consisted of placing the fruits in a water-bath at 50 ºC for 5, 10, 15, 20, 25 and 30 min. Fruits were peeled by first opening a gap in the peduncle region with a knife and then manually removing the flavedo and albedo. Fruits were stored at 5 ºC for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fresh-cut; Heating; Quality; Appearance; Easy peeling.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000600005
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