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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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Avaliação do "shrinkage" ao longo da secagem por convecção de castanha (Castanea sativa) IPB - Escola Superior Agrária
Ramalhosa, Elsa; Lamas, Hugo; Pereira, J.A.; Morais, A.M.M.B..
Geralmente nos estudos que envolvem modelagem matemática da secagem por convecção de castanha (Castanea sativa), os frutos são aproximados a corpos esféricos e assume-se que a dimensão dos mesmos se mantém constante ao longo da secagem. Neste trabalho pretendeu-se encontrar um modelo que relacionasse, de forma simples e rápida, as dimensões axiais das castanhas com o diâmetro de esferas de volume equivalente e avaliar se o efeito de “shrinkage” era significativo ou não ao longo da secagem por convecção a diferentes temperaturas. Para tal, determinaram-se as dimensões axiais (a, b, c) e calcularam-se os diâmetros médios aritmético (Da) e geométrico (Dg), a esfericidade e os diâmetros das esferas equivalentes a castanhas da variedade “Longal”, utilizadas no...
Tipo: ConferenceObject Palavras-chave: Castanha; Castanea sativa; Secagem; Shrinkage.
Ano: 2010 URL: http://hdl.handle.net/10198/3957
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Avaliação do "shrinkage" ao longo da secagem por convecção de castanha (Castanea sativa) IPB - Escola Superior Agrária
Ramalhosa, Elsa; Lamas, Hugo; Pereira, J.A.; Morais, A.M.M.B..
No presente trabalho pretendeu-se avaliar o efeito da secagem por convecção a várias temperaturas nas dimensões de castanhas (Castanea sativa) da variedadc "Longal", de forma a determinar se o "shrinkage" é significativo ou não ao longo da secagem e, dessa forma, inferir da adequabilidade de se usar algumas equações na modelagem matemática da secagem deste fruto, nas quais se assume que na dimensão se mantém constante.
Tipo: ConferenceObject Palavras-chave: Castanha; Castanea sativa; Secagem; Shrinkage.
Ano: 2010 URL: http://hdl.handle.net/10198/3656
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Contração volumétrica e forma dos frutos de mamona durante a secagem - doi: 10.4025/actasciagron.v33i1.4629 Agronomy
Goneli, André Luís Duarte; Universidade Federal de Viçosa; Corrêa, Paulo Cesar; Universidade Federal de Viçosa; Magalhães, Felipe Elia de almeida; Universidade Federal de Viçosa; Baptestini, Fernanda Machado; Universidade Federal de Viçosa.
O objetivo do presente trabalho foi avaliar o efeito da variação do teor de água na contração volumétrica, dimensões características e forma dos frutos de mamona durante a secagem. Foram utilizados frutos colhidos com teor de água de 2,50 (b.s.), secos à temperatura de 40°C até o teor final de 0,11 (b.s.). O tamanho dos frutos foi determinado por meio da variação do volume e a forma foi analisada pela esfericidade e circularidade. A contração volumétrica dos frutos foi determinada pela relação entre o volume em cada teor de água e o volume inicial. Com base nos resultados, concluiu-se que a forma dos frutos de mamona é influenciada pela redução do teor de água, promovendo redução da esfericidade e circularidade. As dimensões características...
Palavras-chave: 5.03.03.00-7 Ricinus communis L.; Propriedades físicas; Contração volumétrica Engenharia de Processamento de Produtos Agrícolas Ricinus communis L.; Physical properties; Shrinkage.
Ano: 2011 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629
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Drying kinetics of nectarine (Prunus persica) with and without shrinkage. Repositório Alice
ARAUJO, E. A. F.; RIBEIRO, S. da C. A.; AZOUBEL, P. M.; MURR, F. E. X..
The objective of this work was to study the drying kinetics of nectarine (Prunus persica), in natura and osmotically pretreatment in sucrose solutions, with and without shrinkage. The dying process was carried out at temperatures of 40 and 60oC and an air velocity of 2.1m/s. The experimental data were adjusted using Fick's diffusional model in terms of moisture concentration, and the results were analyzed in terms of the correlation coefficient (R2).
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Nectarine; Nectarina; Secagem; Processamento; Prunus Persica; Secagem Artificial; Drying; Shrinkage.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154203
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Length correction for early-juvenile Brazilian herring Sardinella janeiro (Eigenmann, 1894) after preservation in formalin, ethanol and freezing Neotropical Ichthyology
Santos,Joaquim N. S.; Araújo,Francisco G.; Silva,Débora S..
This work aims to quantify the variation in total length and body mass for the early-juvenile Brazilian herring Sardinella janeiro and to determine total length and body mass correction equation to allow fresh measures to be calculated from preserved ones. Fishes were randomly assigned to one of five preservation methods (freezing at - 20º C, 2.5% and 5% formalin, 70% and 95% ethanol), and measured for total length (TL) and body mass (W) before preservation, and on days 5, 15, 30, and 60 after storage. Significant reductions in total length and body mass occurred during the first 5 days after preservation and continued to contract significantly at a lesser rate through 30 days in most methods. Exceptions were shown for body mass in freezing and 5%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shrinkage; Storage; Back-calculation; Initial length; Size conversion; Clupeidae.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252009000100011
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Mechanical processing and temperature effect on lime shrinkage CIGR Journal
Fadavi, Ali; Mehrabi, Ali Ashraf.
Low shrinkage is an important parameter in marketing of dried lime fruits.  An experiment conducted in order to evaluate affective factors on shrinkage coefficient of a dried lime fruit.  Factors are defined as position of rest (vertical and horizontal), mechanical processing (length needling, width needling, slotting and intact or no processing), and temperature (shadow dried, sun dried, 40oC, 105oC and 200oC).  Measured characters on a fruit were initial volume, final volume, and shrinkage coefficient.  The average initial moisture content of limes was 476 % kg (kg db)-1.  The position factor had no significant effect on shrinkage coefficient, but mechanical processing and temperature affected the final volume and consequently the shrinkage coefficient...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lime; Shrinkage; Drying; Mechanical processing and temperature.
Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2492
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Modeling of the shrinkage kinetics of coffee berries during drying. Repositório Alice
OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C..
The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: SurFace area-to-volume ratio; Café; Secagem; Desidradatação; Modelo de simulação; Simulation models; Postharvest treatment; Activation energy; Coffea arabica; Shrinkage.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/903861
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Modeling of the shrinkage kinetics of coffee berries during drying. Repositório Alice
OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C..
The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: SurFace area-to-volume ratio; Post-harvest; Activation energy; Coffea arabica L.; Shrinkage.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/902243
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Modeling of the shrinkage kinetics of coffee berries during drying - doi: 10.4025/actasciagron.v33i3.7080 Agronomy
Oliveira, Gabriel Henrique Horta; Instituto Federal de Brasília; Corrêa, Paulo Cesar; Universidade Federal de Viçosa; Botelho, Fernando Mendes; Universidade Federal de Mato Grosso; Goneli, André Luis Duarte; Universidade Federal da Grande Dourados; Afonso Júnior, Paulo Cesar; Embrapa Café; Campos, Sílvia Carvalho; EMBRAPA Agrosilvipastoril.
The effects of drying conditions on the shrinkage of Coffea Arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The...
Palavras-chave: 5.00.00.00-4; 5.03.00.00-8; 5.03.03.02-3 surface area-to-volume ratio; Post-harvest; Activation energy; Coffea arabica L; Shrinkage Ciências Agrárias; Engenharia Agrícola; Armazenamento de Produtos Agrícolas surface area-to-volume ratio; Post-harvest; Activation energy; Coffea arabica L; Shrinkage.
Ano: 2011 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/7080
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Optimization of convective drying process for Persian shallot using response surface method (RSM) CIGR Journal
Amiri Chayjan, Reza; Fealekari, Mosayeb.
Abstract: Optimization of convective drying process of Persian shallot was investigated using dependent variables of effective moisture diffusivity (Deff), specific energy consumption (SEC), shrinkage and color changes.  The central composite design (CCD) was selected for design and optimization of the process.  The second-order polynomial models with transformed responses were developed from experimental data to generate three dimensional response surfaces and contour plots.  Experiments were performed at air temperatures of 40°C, 55°C and 70°C, air velocities of 0.5, 1.5 and 2.5 m/s and slice thicknesses of 2, 4, and 6 mm in triplicate.  Based on response surface and desirability functions, the optimum conditions for Persian shallot drying were: air...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Diffusivity; Energy; Central composite design; Shrinkage.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2807
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Propriedades físico-mecânicas da madeira de Chrysophyllum marginatum PFB - Pesquisa Florestal Brasileira
Albarello de Cezaro, Jussan; Trevisan, Rômulo; Balbinot, Rafaelo.
Esse estudo objetivou avaliar as propriedades físico-mecânicas da madeira de Chrysophyllum marginatum (Hook. e Arn.) Radlk. Foram utilizadas três árvores com 20,3 ± 6 cm de diâmetro. Por regressão, determinou-se a variação no sentido base-topo de retratibilidade, coeficiente anisotrópico, teor de umidade saturado e massa específica básica. Para caracterizar a flexão estática na primeira tora, nas condições úmida e seca ao ar, foi realizada análise de variância pelo teste de Tukey. Observou-se decréscimo das contrações radial e tangencial e da massa específica básica da madeira no sentido base-topo, inversamente ao teor de umidade saturado, que apresentou uma variação crescente. Na análise do coeficiente anisotrópico, verificou-se uma tendência de acréscimo...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shrinkage; Anisotropic coefficient; Static bending Propriedades físico-mecânicas da madeira Tecnologia da madeira Retratibilidade; Coeficiente anisotrópico; Flexão estática.
Ano: 2016 URL: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/884
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Study on Shrinkage Characteristic of Potato Slices Based on Computer Vision CIGR Journal
Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid; Arkiyan, Amir Hossein.
Shrinkage during drying plays an important role in determining the quality of the dried product. The aim of this study is to use image processing technique for measuring the variation of potato shape parameters during drying process. A standardized image acquisition system consisting of a digital camera, illumination, computer hardware and software was developed to capture and process images. During drying process, parameters related to shape (surface area of slice) decreased with drying time. The percentage of area reduction, which is obtained by detecting potato slices area before and after drying, can be used to realize the shrinkage characteristic of potato slices. Results showed that factors such as slice thickness and infrared radiation power...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato; Drying; Vacuum; Infrared Radiation; Shrinkage; Computer imaging.
Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3235
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Wood hygroscopicity of three forestry species deteriorated by Nasutitermes termites PFB - Pesquisa Florestal Brasileira
Gallio, Ezequiel; Zanatta, Paula; Ribes, Débora Duarte; Beltrame, Rafael; Gatto, Darci Alberto.
The objective of this work was to evaluate hygroscopicity modification of Eucalyptus dunnii, E. saligna and Corymbia maculata wood due to termites attack. Using samples measuring 20 x 20 x 150 mm³ (tangential x radial x longitudinal) the equilibrium moisture content (MCE), linear contractions of the tangential and radial planes (βT e βR), contraction anisotropy (CAβ), water absorption (AA) and water absorption rate (TAA) of healthy and deteriorated wood by Nasutitermes termites were evaluated. It was verified that the termite attack caused increase in TUE and reduction in βT. However, βR and CAβ presented different behaviors, varying among the different species. AA and TAA presented higher water absorption intensity in the first hours of immersion, being...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Eucalyptus; Shrinkage; Wood quality Recursos Florestais; Engenharia Florestal Eucalipto; Retratibilidade; Qualidade da madeira.
Ano: 2018 URL: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/1528
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