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	Provedor de dados BJMBR (9) AGRIAMBI (9) Ciência e Agrotecnologia (3) OceanDocs (2) Colegio de Postgraduados (2) Rev. bras. sementes (2) CIGR Journal (1) Ciencia e Investigación Agraria (1) Infoteca-e (1) MV&Z (1) Arq. Bras. Med. Vet. Zootec. (1) BABT (1) BJPS (1) Braz. J. Plant Physiol. (1) Scientia Agricola (1) Ciência Rural (1) REA (1) R. Bras. Zootec. (1) Mais... Autor Figueirêdo,Rossana M. F. de (3) Menani,J.V. (3) Pereira,D.T.B. (3) Queiroz,Alexandre J. de M. (3) Santos,Dyego da C. (3) Castelo, R. (2) Costa,José M. C. da (2) Cruz,Eniel David (2) David,R.B. (2) De Luca Jr.,L.A. (2) Galdino,Pablícia O. (2) Galdino,Plúvia O. (2) Gonzales, Y. (2) Guerra, M. (2) Ribeiro,Luciana C. (2) Trujillo, Z. (2) Vega, L. (2) Albuquerque,Esther M. B. de (1) Altugan,F.S. (1) Ambrozini,Beatriz (1) Mais... Palavra-chave Dehydration (39) Conservation (3) Deshidratación (2) Desidratação (2) Drying (2) Modeling (2) Thirst (2) Water deprivation (2) Acid base imbalance (1) Acid-base disorders (1) Agmatine (1) Agricultural Engineering Agricultural Process and Food Engineering Blanching (1) Agricultural waste (1) Agroindustria (1) Alpha-methylnoradrenaline (1) Anacardium occidentale L. (1) Animal nutrition (1) Annona cherimoya Mill. x Annona squamosa L. (1) Banana slices (1) Betalains (1) Mais... Tipo do documento Info:eu-repo/semantics/article (32) Journal Contribution (2) Comunicado Técnico (INFOTECA-E) (1) Info:eu-repo/semantics/other (1) Journal article (1) Ano 2021 (1) 2020 (1) 2019 (2) 2017 (3) 2016 (4) 2015 (2) 2014 (1) 2013 (1) 2012 (4) 2011 (6) 2010 (3) 2008 (1) 2007 (2) 2006 (1) 2002 (1) 2001 (3) 1999 (1) 1997 (2) Mais... País Brazil (33) Belgium (2) Mexico (2) Chile (1) China (1) Idioma Inglês (33) Espanhol (4) Português (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 39 Primeira ... 1 2 ... Última Deshidratador solar para productos agrícolas. Colegio de Postgraduados Hernández Santana, Crescencio Alejandro. En México un gran porcentaje de la comercialización de frutas y hortalizas se realiza en fresco. Aunque por un lado, es el tipo de producto preferido por muchos consumidores, por otro, existen excedentes que saturan el mercado, bajan los precios alarmantemente y se incrementan las perdidas. No existe la capacidad instalada en infraestructura para conservar estos productos, aún en fresco. Por lo que este trabajo propone el desarrollo de un deshidratador para productos vegetales, que permitirá alargar su vida de anaquel y transformarlo en otro producto de consumo. La culminación de este proyecto, coadyuvará a mejorar la calidad de vida y arraigo social de los pobladores en regiones de origen. Se hicieron pruebas de secado con el nopal (Opuntia ficus indica),... Palavras-chave: Energías renovables; Deshidratación; Conservación; Vegetales; Frutas; Renewable energy; Dehydration; Preservation; Vegetables; Fruits; Maestría Tecnológica; Agroindustria. Ano: 2010 URL: http://hdl.handle.net/10521/322 Desiccation tolerance of Tapirira obtusa seeds collected from different environments Rev. bras. sementes 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 Drying and germination of cupuassu (Theobroma grandiflorum (willd. Ex Spreng.) K. Schum.) seeds Rev. bras. sementes 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 Drying and rehydration of oyster mushroom BABT Apati,Giannini Pasiznick; Furlan,Sandra Aparecida; Laurindo,João Borges. Dehydration and rehydration processes of Pleurotus ostreatus fruiting bodies were investigated in this work. Mushroom samples were dehydrated at 40, 50 and 60 ºC, using drying air with relative humidity of 75 %. The rehydration was investigated at different temperatures of immersion water (25, 55 and 85 ºC) and different immersion times (30, 75 and 120 minutes). The best rehydration occurred for the samples dried at 40 ºC. The rehydration could be done in water at room temperature, during 30 minutes. Water sorption isotherms of samples were determined at 30, 40 and 50 ºC. Both GAB and BET models satisfactorily represented the experimental data of moisture sorption of dried mushrooms. Tipo: Info:eu-repo/semantics/article Palavras-chave: Pleurotus ostreatus; Dehydration; Rehydration; Moisture sorption isotherms. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400025 Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels AGRIAMBI 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 Drying kinetics of atemoya pulp AGRIAMBI Galdino,Plúvia O.; Figueirêdo,Rossana M. F. de; Queiroz,Alexandre J. de M.; Galdino,Pablícia O.. ABSTRACT This study was conducted in order to obtain drying curves of whole atemoya pulp through the foam-mat drying method. The suspension was prepared with whole atemoya pulp mixed with 2% of Emustab® and 2% of Super Liga Neutra® with mixing time of 20 min, and dried in a forced-air oven at different temperatures (60; 70 and 80 °C) and thicknesses of the foam layer (0.5, 1.0 and 1.5 cm). The drying rate curves were plotted against the water content ratio and the semi-theoretical models of Henderson & Pabis, Page and Midilli were used. All tested models showed coefficient of determination (R2) above 0.993, and the Midilli model showed the best fit for all conditions. Drying curves were affected by temperature and layer thickness. Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona cherimoya Mill. x Annona squamosa L.; Dehydration; Modeling. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000700672 Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar Ciência e Agrotecnologia Borges,Soraia Vilela; Mancini,Maurício C.; Corrêa,Jefferson Luiz Gomes; Leite,Julia Benedito. The influence of variables as temperature, solid shape, temperature, branching and cultivar on drying of bananas were studied. Bananas from cv. Prata and D'água, on disk and cylindrical shape, blanched or not, were dehydrated in a tray dryer in natural convection at 40 and 70ºC. Drying behavior was analyzed by using a mathematical model. The exponential model showed good agreement to experimental data (r² 0.93 - 0.99 and standard error: 0.01- 0.05). Temperature presented positive influence on drying rate in all the tested conditions. With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D'água cultivar without blanching. Blanching was significantly influent, with positive influence, on drying rate of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit; Dehydration; Pretreatment. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000200019 EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum) REA 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 Effect of injection of L-NAME on drinking response BJMBR Saad,W.A.; Camargo,L.A.A.; Saad,R.; Pereira,A.F.; Simões,S.. The drinking behavior responses to centrally administered NG-nitro-L-arginine methyl ester (L-NAME; 10, 20 or 40 µg/µl), an inhibitor of nitric oxide synthase, were studied in satiated rats, with cannulae stereotaxically implanted into the lateral ventricle (LV) and subfornical organ (SFO). Water intake increased in all animals after angiotensin II (ANG II) injection into the LV, with values of 14.2 ± 1.4 ml/h. After injection of L-NAME at doses of 10, 20 or 40 µg/µl into the SFO before injection of ANG II (12 ng/µl) into the LV, water intake decreased progressively and reached basal levels after treatment with 0.15 M NaCl and with the highest dose of L-NAME (i.e., 40 µg). The water intake obtained after 40 µg/µl L-NAME was 0.8 ± 0.01 ml/h. Also, the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nitric oxide; Water intake; SFO; Dehydration; CNS. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1999001100012 Effects of blanching on the dehydration characteristics of unripe banana slices dried at different temperature CIGR Journal jeet, pawan; Immanuel, Genitha. A study was undertaken to examine the effect of blanching on the dehydration characteristics of unripe banana slices blanched and dried at temperatures 50, 60 and 800C. The effects of pretreatments such as blanching, dehydration and combination treatments on the quality of unripe bananas (Musa acuminata) were investigated. The banana fruits were dehydrated at 50, 60 and 800C in a tray dryer at the air velocity of 2-2.5 m/s. The moisture loss from unriped banana slices sample A1, A2 and A3 was higher at blanching temperatures 500C was 7, 6.91 and 6.86 gram and percentage loss in weight was also higher was 2.38, 2.28 and 2.24%, respectively than the blanching temperatures 50 and 600C The drying rates of all treatments were high at drying temperature 500C... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering Agricultural Process and Food Engineering Blanching; Banana slices; Dehydration; Temperature and weight loss. Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2994 Effects of central imidazolinergic and alpha2-adrenergic activation on water intake BJMBR Sugawara,A.M.; Miguel,T.T.; Pereira,D.T.B.; Menani,J.V.; De Luca Jr.,L.A.. Non-adrenergic ligands that bind to imidazoline receptors (I-R), a selective ligand that binds to alpha2-adrenoceptors (alpha2-AR) and mixed ligands that bind to both receptors were tested for their action on water intake behavior of 24-h water-deprived rats. All drugs were injected into the third cerebral ventricle. Except for agmatine (80 nmol), mixed ligands binding to I-R/alpha2-AR such as guanabenz (40 nmol) and UK 14304 (20 nmol) inhibited water intake by 65% and up to 95%, respectively. The selective non-imidazoline alpha2-AR agonist, alpha-methylnoradrenaline, produced inhibition of water intake similar to that obtained with guanabenz, but at higher doses (80 nmol). The non-adrenergic I-R ligands histamine (160 nmol, mixed histaminergic and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Imidazolines; Agmatine; UK 14304; Guanabenz; Alpha-methylnoradrenaline; Thirst; Dehydration. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2001000900012 Enteral fluid therapy in neonatal calves and features of commercially available electrolyte solutions in Brazil Ciência Rural Bregadioli,Gabriela de Castro; Pereira,Priscilla Fajardo Valente; Flaiban,Karina Keller Marques da Costa; Ribeiro Filho,José Dantas; Lisbôa,Júlio Augusto Naylor. ABSTRACT: According to the World Health Organization, the development of orally replacement fluids and electrolytes was one of the most significant advances of the twentieth century, markedly reducing mortality from diarrheal children. In veterinary medicine, oral electrolyte solutions (OES) are routinely used to treat diarrheic neonatal calves in order to correct water, electrolyte and acid base imbalances. In North America, the use of OES is routine and there are at least 20 commercial alternatives. Use of OES has increased in recent years in Brazil, but just five commercial products are currently available. The OES should contain, in suitable concentrations, electrolytes, glucose and an alkalizing agent to ensure its therapeutic efficacy. This review... Tipo: Info:eu-repo/semantics/article Palavras-chave: Electrolyte imbalance; Diarrhea; Oral electrolyte solution; Dehydration; Acid base imbalance. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000700603 Episodes of water deprivation enhance daily hypertonic NaCl intake in rats BJMBR Pereira,D.T.B.; David,R.B.; Menani,J.V.; De Luca Jr.,L.A.. Water and 1.8% NaCl intake was recorded daily in adult male rats (N = 6) submitted to four water deprivations plus four sodium appetite tests, each at the end of each 7-day interval, or in controls (non-deprived, N = 6). Water deprivation was achieved by removing water and 1.8% NaCl for 24 h. Water was then offered for 2 h. At the end of this period, 1.8% NaCl was also offered in addition to water (sodium appetite test). Average daily 1.8% NaCl intake was enhanced from 5.2 ± 1.0 to 15.7 ± 2.5 ml from the first to the fifth week in the experimental group and was unchanged in the control group. Daily water intake was not altered in either group. Thus, repeated episodes of water deprivation enhance daily NaCl intake. Tipo: Info:eu-repo/semantics/other Palavras-chave: Thirst; Salt appetite; Dehydration; Natriuresis. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2002000400009 Evaluación de los rendimientos del bonito (Katsuwonus pelamis) con dos métodos de cocción OceanDocs 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 Evaluación de los rendimientos del bonito (Katsuwonus pelamis) con dos métodos de cocción OceanDocs 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 Fluid therapy in large animais - Part II: amount and administration routes MV&Z Dearo, Antônio Cézar de Oliveira; Reichmann, Peter. The amount, administration routes and fluid flow rates are as important as the indications of fluid therapy and which fluid to use. Considering that fluid therapy is often maintained for long periods in many clinical situations, the use of intravenous catheters and large animal IV administration sets reduce the need for continuous supervision. Tipo: Info:eu-repo/semantics/article Palavras-chave: Fluid therapy; Dehydration; Catheter; Hydration; Electrolytes fluidoterapia; Desidratação; Cateter; Hidratação; Eletrólitos. Ano: 2001 URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/3300 Gastric emptying of liquids in rats dehydrated by water deprivation BJMBR Baracat,E.C.E.; Collares,E.F.. The gastric emptying of liquids was investigated in male Wistar rats (8 to 10 weeks old, 210-300 g) dehydrated by water deprivation. In this model of dehydration, weight loss, hematocrit and plasma density were significantly higher in the dehydrated animals than in the control groups after 48 and 72 h of water deprivation (P<0.05). Three test meals (saline (N = 10), water (N = 10) and a WHO rehydrating solution containing in one liter 90 mEq sodium, 20 mEq potassium, 80 mEq chloride and 30 mEq citrate (N = 10)) were used to study gastric emptying following water deprivation for 24, 48 and 72 h. After 72 h, gastric emptying of the water (39.4% retention) and rehydrating solution (49.2% retention) test meals was significantly retarded compared to the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gastric emptying; Dehydration; Water deprivation. Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997001100017 Heart rate and body weight alterations in juvenile specimens of the tropical land snail Megalobulimus sanctipauli during dormancy BJMBR Rizzatti,A.C.S.; Romero,S.M.B.. The time course of heart rate and body weight alterations during the natural period of dormancy were determined in active feeding and dormant juvenile specimens of Megalobulimus sanctipauli. In both groups, heart rate markedly decreased during the first 40 days of dormancy, tending to stabilize thereafter. This time period coincided with the decrease in environmental temperature during autumn-winter. At the end of the dormancy period, surviving active feeding and dormant snails showed a significant decrease in heart rate which, however, was significantly greater in the latter group. Total body weight decreased concomitantly with heart rate in dormant snails but remained constant in active feeding snails. Body hydration induced significant increases in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dehydration; Dormancy; Heart rate; Snail; Starvation; Megalobulimus sanctipauli. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2001000700015 Hygroscopic trend of lyophilized ‘mangaba’ pulp powder AGRIAMBI 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 Identifying hydric, electrolytic and acid-base imbalances through traditional and quantitative approaches in dogs with hemorrhagic gastroenteritis Arq. Bras. Med. Vet. Zootec. Hasuda,A.L.; Flaiban,K.K.M.C.; Lisbôa,J.A.N.; Gomes,L.A.; Polizelli,I.G.; Santana,L.S.. ABSTRACT Vomiting and diarrhea are two important clinical signs that can cause significant electrolytic and acid-base imbalances. The purposes of this study were to characterize hydric, electrolytic and acid-base disorders presented by puppies with hemorrhagic gastroenteritis and to compare the traditional and quantitative approaches to acid-base status interpretation. Sixty-one animals with a history of vomiting and/or diarrhea were used in this study and the following tests were performed: complete blood count, total plasma protein concentration and hemogasometry. Mean, standard deviation and Kappa values were calculated. The imbalances characterized by both approaches were: 42 (69%) animals without imbalance, 17 (28%) with metabolic alkalosis and 2 (3%)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Acid-base disorders; Dehydration; Strong ion model. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100093 Registros recuperados: 39 Primeira ... 1 2 ... Última

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