Fresh Air Content
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. Fruit quality and occurrence of mildew in Niagara Rosada grown under plastic cover and defoliation rates
ABSTRACT The purpose of this study was to evaluate the agronomic behavior of the Niagara Rosada variety cultivated under plastic cover, using defoliation intensities, and its influence on the Plasmopara viticola. The experiment was conducted in Francisco Beltrão, PR, Brazil, in a vineyard of Niagara Rosada variety in a trellised system during the 2016/2017
Rev. Ceres. Publicado em: 2020-04
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2. Morphological, phytochemical and anti-hyperglycemic evaluation of Brachychiton populneus
Abstract Brachychiton populneus (Schott & Endl.) R.Br., Malvaceae, is one of five Brachychiton species cultivated in Egypt. Little information was found concerning the morphological, phytochemical and biological investigations of B. populneus. Morphological investigations of B. populneus were performed on fresh and dried leaves. Air-dried, ground leafy branc
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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3. Cinética de secagem e propriedades termodinâmicas da polpa de patauá (Oenocarpus bataua Mart.)
Resumo O patauá é uma fruta amazônica que, devido às suas propriedades sensoriais e nutricionais atrativas, tem despertado o interesse da comunidade científica. Entretanto, o elevado conteúdo de umidade confere alta perecibilidade ao produto fresco. Assim, objetivou-se estudar a cinética de secagem convectiva e determinar as propriedades termodinâmic
Braz. J. Food Technol.. Publicado em: 25/11/2019
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4. Análise da influência do tipo de agregado miúdo nas características e dosagem de argamassas mistas
Resumo As argamassas de revestimento e assentamento de alvenaria com uso de areia artificial de britagem tem se tornado uma alternativa viável nos últimos anos, contudo têm-se grandes divergências quanto a preceitos de dosagem adequada para esses materiais. Diante disso, este trabalho objetiva estudar argamassas mistas de revestimento e assentamento de a
Ambient. constr.. Publicado em: 03/10/2019
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5. Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
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 cal
An. Acad. Bras. Ciênc.. Publicado em: 30/09/2019
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6. Aceite residual automotriz como aditivo en mezclas de hormigón: Si es factible su uso
ABSTRACT Finding a use for Automotive Residual Oil (ARO) is preponderant for society, since one liter of this liquid is capable of contaminating one million liters of drinking water, without counting the damages to agricultural soils and groundwater. The purpose of this work is to study the physical and mechanical properties of concrete by incorporating ARA
Matéria (Rio J.). Publicado em: 10/06/2019
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7. Effects of pre-wetting aggregate on the properties of mortars made with recycled concrete and lightweight aggregates
RESUMO Este artigo buscou verificar a substituição parcial do agregado natural, areia (NA) por agregado de concreto reciclado (RCA) ou agregado leve (LWA) em argamassas, sob a hipótese que agregados pré-molhados produziriam melhoras nas propriedades da argamassa. Para isso, avaliou-se as propriedades das argamassas no estado fresco, como massa específic
Matéria (Rio J.). Publicado em: 10/06/2019
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8. 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)
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. Pa
Food Sci. Technol. Publicado em: 22/10/2018
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9. Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
Abstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The
Food Sci. Technol. Publicado em: 22/03/2018
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10. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the follo
Food Sci. Technol. Publicado em: 18/12/2017
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11. Influence of different drying techniques on drying parameters of mango
Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of
Food Sci. Technol. Publicado em: 08/05/2017
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12. Macauba ( Acrocomia aculeata ) pulp oil quality is negatively affected by drying fruits at 60 ºC
ABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. Afte
Braz. arch. biol. technol.. Publicado em: 02/05/2017