Resíduo de laranja: estudo da cinética de secagem das sementes e influência da temperatura na qualidade do óleo

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influência da secagem sobre compostos medicinais e de pungência do gengibre

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeito da adição de revestimentos comestíveis sobre a qualidade de mamão desidratado após a secagem e durante o armazenamento

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influência de pré-tratamentos com emulsões a base de lecitina e óleo de soja na cinética de secagem da uva rubi

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de método limpo para a determinação de uréia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Colheita, beneficiamento e qualidade de sementes de milho (Zea mays L.) variedade AL-34

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Mucilagem residual e qualidade da bebida do café cereja descascado

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Sistema pneumático de secagem de grãos com gerenciamento termodinâmico do processo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Modelagem teórico-experimental de sistemas suspensos de secagem doméstica de vestuários

Pós-graduação em Engenharia Mecânica - FEG

Activity of some isoenzymatic systems in stored coffee grains

Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.

Caracterização e aceitabilidade de tomate seco

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Aproveitamento energético de uma planta de sulfatação

Pós-graduação em Engenharia Mecânica - FEG