Drying Of Fruits
Mostrando 1-12 de 65 artigos, teses e dissertações.
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1. REHYDRATION KINETICS OF DEHYDRATED BERRIES
ABSTRACT Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7,
Eng. Agríc.. Publicado em: 2021-05
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2. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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3. QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder
Eng. Agríc.. Publicado em: 2020-06
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4. INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE
ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical drye
Eng. Agríc.. Publicado em: 2020-04
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5. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations
Abstract The main constituents of the Euterpe oleracea Mart., Arecaceae, fruits (açaí) are anthocyanins. This paper aimed to standardize the extraction process and characterize an anthocyanin-rich dry extract obtained from this fruit. A 23 full factorial design was used. The volumes of ethanol 92% and acetic acid and the extraction time were used as factor
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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6. Analysis of radiographic images and germination of Campomanesia pubescens (Mart. ex DC.) O.Berg (Myrtaceae Juss.) seeds under drying
Resumo O objetivo deste trabalho foi avaliar a morfologia interna de sementes de Campomanesia pubescens (Mart. ex DC.) O.Berg com diferentes teores de água por meio de análise de imagens de raios-X, e correlacionar as imagens com a germinação dessas sementes. Os frutos foram coletados no município de Jataí, Goiás, Brasil, e levados ao Laboratório de
Braz. J. Biol.. Publicado em: 25/11/2019
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7. Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models
Resumo A bananeira está entre as frutíferas mais plantadas em países tropicais e pertence ao grupo de frutos mais consumidos do mundo; entretanto, necessitam de técnicas de conservação adequadas. Objetivou-se descrever a cinética de secagem de bananas Prata e D’água nas temperaturas de 40 e 70°C, comparando os modelos de regressão Henderson, EST
Rev. Bras. Frutic.. Publicado em: 14/11/2019
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8. MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS
ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a
Eng. Agríc.. Publicado em: 04/11/2019
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9. EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum)
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
Eng. Agríc.. Publicado em: 04/11/2019
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10. Quality of ‘Tainung 1’ papaya produced by partial root zone drying
Resumo Importante parcela da produção de mamão de Minas Gerais origina-se de cultivos irrigados, sendo o manejo da irrigação com uso da técnica de secamento parcial radicular (SPR) uma alternativa fundamental para redução de desperdício da água. Objetivou-se avaliar a qualidade de mamão ‘Tainung 1’ produzido sob SPR em condições semiáridas
Rev. Bras. Frutic.. Publicado em: 04/11/2019
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11. Air drying of macauba fruits: maintaining oil quality for biodiesel production
ABSTRACT. Macauba fruits are oil-rich drupes with high moisture content at harvest. This feature can affect the chemical properties of the oil and increase the costs of biodiesel production. Therefore, it is necessary to adopt postharvest strategies to ensure oil quality. The aim of this work was to evaluate the effect of drying macauba fruit on the quality
Acta Sci., Agron.. Publicado em: 21/10/2019
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12. Dithiocarbamate Residues in Fruits and Leaves of Passion Fruit (Passiflora edulis) from Different Brazilian Regions
Dithiocarbamates are widely used fungicides, including in passion fruit, whose fruits are mainly used for juice production, the leaves for the preparation of herbal tea and medicines. Also, the use of the peel in the food industry has been proposed. In this study, the spectrophotometric method for determination of dithiocarbamate residues, as CS2, in passion
J. Braz. Chem. Soc.. Publicado em: 16/09/2019