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Assessment of some physical properties of dried potatoes CIGR Journal
Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid.
The effect of drying behaviour on the drying rate and quality characteristics of potato slices in a vacuum-infrared drying system was studied. In this research, the effect of the infrared radiation powers (100, 150, and 200 W) and vacuum levels (20, 80, 140 mmHg and atmosphere pressure) at different slice thickness (1, 2 and 3 mm) on drying rate and shrinkage percentage and rehydration capacity were investigated.  It was concluded that infrared radiation power amount has a significant effect on processing time and drying rate. With increasing radiation power, drying time is reduced and consequently drying rate is increased. The drying rate curve of potato slices at initial drying time is in the ascending phase because of surface moisture evaporation and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato; Drying rate; Vacuum; Infrared radiation; Shrinkage; Rehydration.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3583
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Crescimento e regulação osmótica em duas especies de Brachiaria (B. brizantha e B. humidicola), submetidas a dois ciclos de secamento. Repositório Alice
ISHIDA, F. Y.; CARVALHO, C. J. R. de; DIAS FILHO, M. B..
bitstream/item/201244/1/Crescimento-e-regulacao-osmotica.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Pressão osmótica; Reidratação; Feed grasses; Growth; Plant water relations; Brachiaria Brizantha; Brachiaria Humidicola; Crescimento; Gramínea Forrageira; Relação Água-Planta; Osmotic pressure; Rehydration.
Ano: 1997 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/394414
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Degradabilidade ruminal in situ do sorgo grão em diferentes formas de reconstituição. Repositório Alice
SILVA, J. S.; BORGES, A. L. C. C.; LOPES, F. C. F.; SILVA, R. R.; VIEIRA, A. R.; DUQUE, A. C. A.; BORGES, S.; RODRIGUES, J. A. S.; GONÇALVES, L. C..
Foram utilizadas três vacas não lactantes fistuladas no rúmen com o objetivo de determinar os parâmetros de degradação ruminal in situ da matéria seca (MS) e do amido de grãos de sorgo sob diferentes formas de processamento: 1) Seco e moído (2mm); 2) Seco, moído (3mm), reidratado com aspersão de água sobre o material, e imediatamente ensilado por 30 dias; 3) Seco, inteiro, reidratado por três dias em tubo PVC e, em seguida, moído a 5mm; 4) Seco, inteiro, reidratado por três dias em tubo PVC com aplicação de ar comprimido e, em seguida, moído a 5mm; 5) Seco, inteiro, reidratado por três dias em tubo PVC e, em seguida, moído a 5mm, e ensilado por 30 dias; 6) Seco, inteiro, reidratado por três dias em tubo PVC com aplicação de ar comprimido, moído a 5mm e...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Reidratação; Amido; Ensilagem; Rehydration; Silage; Starch; Amido; Ensilagem; ProcessamentO.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1006215
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Degradabilidade ruminal in situ do sorgo grão em diferentes formas de reconstituição. Repositório Alice
SILVA, J. S.; BORGES, A. L. C. C.; LOPES, F. C. F.; SILVA, R. R.; VIEIRA, A. R.; DUQUE, A. C. A.; BORGES, S.; RODRIGUES, J. A. S.; GONÇALVES, L. C..
Foram utilizadas três vacas não lactantes fistuladas no rúmen com o objetivo de determinar os parâmetros de degradação ruminal in situ da matéria seca (MS) e do amido de grãos de sorgo sob diferentes formas de processamento: 1) Seco e moído (2mm); 2) Seco, moído (3mm), reidratado com aspersão de água sobre o material, e imediatamente ensilado por 30 dias; 3) Seco, inteiro, reidratado por três dias em tubo PVC e, em seguida, moído a 5mm; 4) Seco, inteiro, reidratado por três dias em tubo PVC com aplicação de ar comprimido e, em seguida, moído a 5mm; 5) Seco, inteiro, reidratado por três dias em tubo PVC e, em seguida, moído a 5mm, e ensilado por 30 dias; 6) Seco, inteiro, reidratado por três dias em tubo PVC com aplicação de ar comprimido, moído a 5mm e...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Reidratação; Amido; Ensilagem; ProcessamentO; Starch; Silage; Rehydration.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1002738
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Differential responses between mature and young leaves of sunflower plants to oxidative stress caused by water deficit Ciência Rural
Cechin,Inês; Corniani,Natália; Fumis,Terezinha de Fátima; Cataneo,Ana Catarina.
The effects of water stress and rehydration on leaf gas exchange characteristics along with changes in lipid peroxidation and pirogalol peroxidase (PG-POD) were studied in mature and in young leaves of sunflower (Helianthus annuus L.), which were grown in a greenhouse. Water stress reduced photosynthesis (Pn), stomatal conductance (g s), and transpiration (E) in both young and mature leaves. However, the amplitude of the reduction was dependent on leaf age. The intercellular CO2 concentration (Ci) was increased in mature leaves but it was not altered in young leaves. Instantaneous water use efficiency (WUE) in mature stressed leaves was reduced when compared to control leaves while in young stressed leaves it was maintained to the same level as the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Photosynthesis; Antioxidant enzymes; Lipid peroxidation; Rehydration; Helianthus annuus.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000600008
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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
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Effects of a new intravenous electrolyte solution for veterinary therapy on the electrolyte and acid-base balances of healthy horses Ciência Rural
Pereira,Priscilla Fajardo Valente; Bessegatto,José Antonio; Bregadioli,Gabriela de Castro; Camilo,Stéfany Lia Oliveira; Sales,Nathali Adrielli Agassi de; Flaiban,Karina Keller Marques da Costa; Lisbôa,Júlio Augusto Naylor.
ABSTRACT: The effects of a new intravenous electrolyte solution for veterinary therapy on electrolyte and acid-base balances of horses were evaluated, assessing the potential of the use of this solution as a rational alternative in fluid therapy. Eight healthy adult horses, including 4 males and 4 females, received two treatments in a cross-over design: isotonic saline solution (IS) and a test solution (TS) containing 145mEq of Na+, 5mEq of K+, 4mEq of Ca++, 2mEq of Mg++, 96mEq of Cl-, 60mEq of lactate, 50g of dextrose, and 4mg of cyanocobalamin per liter. Solutions were IV infused in a volume corresponding to 5% of BW, over 3 hours. Venous blood samples were taken 5 times before and after the infusion (at 0, 3, 6, 9 e 24h), for pHv, pCO2v, HCO3 -v, BEv,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fluid therapy; Electrolyte; Strong ion difference; Rehydration.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000801479
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Marolo (Annona crassiflora Mart.): a study of value chain and processing Ciênc. Tecnol. Aliment.
Corrêa,Síntia Carla; Rezende,Marcelo Lacerda; Ferreira,Eric Batista; Azevedo,Luciana.
This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit, marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completely randomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey's test (p < 0.05). Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona crassiflora; Value chain; Rehydration.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200022
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Sobrevivência de plântulas de Anadenanthera colubrina (Vell.) Brenan à dessecação. Repositório Alice
SILVA, F. F. S. da; OLIVEIRA, G. M. de; ARAUJO, M. do N.; PELACANI, C. R.; DANTAS, B. F..
Partindo do pressuposto que espécies da Caatinga apresentam vários mecanismos de tolerância aos estresses ambientais, objetivou-se com este estudo avaliar se plântulas de A. colubrinaapresentam tolerância à dessecação pós-germinativa.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Dessecação; Angico; Reidratação; Germinação; Bioma Caatinga; Planta nativa; Recurso natural; Biodiversidade; Semente; Anadenanthera colubrina; Rehydration; Resurrection plants.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1086301
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The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica) Ciênc. Tecnol. Aliment.
OZCAN-SINIR,Gulsah; OZKAN-KARABACAK,Azime; TAMER,Canan Ece; COPUR,Omer Utku.
Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kumquat; Drying methods; Drying characteristics; Rehydration; Antioxidant capacity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200475
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Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality Anais da ABC (AABC)
YILMAZ,BURCIN; CAKMAK,HULYA; TAVMAN,SEBNEM.
Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, β-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrot; Ultrasound; Β-carotene; Rehydration; Modelling.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000500905
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