Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco

COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.

Efeito do pré-tratamento osmótico com sacarose e cloreto de sódio sobre a secagem convectiva de abóbora

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

Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective diffusion coefficients during OD and air-drying. In order to take into account shrinkage, average and variable thicknesses were considered. Pumpkin slices were dehydrated in sucrose solutions (40%, 50% and 60%, w/w, 27 degrees C. The effective water diffusion coefficients were higher than the sucrose, and low diffusivity dependence with solution concentration was observed. Samples non-treated and pre-treated in 60% osmotic solutions during one hour were dried in a hot-air-dryer at 50 and 70 degrees C (2 m/s) until equilibrium was achieved. Pre-treatment enhanced mass transfer during air-drying. Great volume reduction was observed in pre and non-treated dried samples. Using variable thickness in the model diminished the relative deviations between predicted and experimental OD and drying data. (C) 2007 Elsevier Ltd. All rights reserved.

Lorentz invariance of the pure spinor BRST cohomology for the superstring

In a previous Letter. The BRST cohomology in the pure spinor formalism of the superstring was shown to coincide with the light-cone Green-Schwarz spectrum by using an SO(8) parameterization of the pure spinor. In this Letter, the SO(9, 1) Lorentz generators are explicitly constructed using this SO(8) parameterization, proving the Lorentz invariance of the pure spinor BRST cohomology. (C) 2001 Published by Elsevier B.V. B.V.

Analysis of the Hb(b)over-bar coupling constant and CP-violation effects at the future e(+)e(-) collider

The e(+)e(-)-->b (B) over bar nu(ν) over bar process, where nu is an electron, muon, or tau-lepton neutrino, is analyzed in detail for the general form of the coupling constant of a Higgs boson with b quarks, with the (m(b)/v)(a + igamma(5)b) parameterization of the Hb (b) over bar interaction. This process is shown to be highly sensitive to this coupling constant. Experiments at the future with roots = 500-GeV linear collider will provide limits of 2 and 20% for deviations of the parameters a and b, respectively, from their Standard Model values. Results concerning the e(+)e(-)-->b (b) over bar nu(ν) over bar process in combination with the independent measurements of the partial width Gamma(H --> b (b) over bar) can testify to the CP origin of the Higgs sector of the theory. (C) 2003 MAIK Nauka/Interperiodica.

Measurement of the WZ -> lvll cross section and limits on anomalous triple gauge couplings in p(p)over-bar collisions at root s=1.96 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

High-order upwinding and the hydraulic jump

This work is concerned with the computation of incompressible axisymmetric and fall three-dimensional free-surface flows. In particular, the circular-hydraulic jump is simulated and compared with approximate analytic solutions. However, the principal thrust of this paper is to provide a real problem as a test bed for comparing the many existing convective approximations. Their performance is compared; SMART, HLPA and VONOS emerge as acceptable upwinding methods for this problem. Copyright (C) 2002 John Wiley Sons, Ltd.

Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production

O objetivo deste trabalho foi selecionar o pré-tratamento químico mais apropriado para a secagem de uvas cv. Rubi para a produção de passas. Foram obtidas curvas de secagem convectiva com ar a 50ºC, em um secador de bandejas, para uvas submetidas a pré-tratamentos químicos com diferentes concentrações de carbonato de potássio e azeite de oliva, e diferentes tempos de imersão, de acordo com planejamentos fatoriais. Também foram obtidas curvas de secagem convectiva, para uvas pré-tratadas em suspensões aquosas de lecitina de soja, em várias concentrações de lecitina e diferentes tempos de imersão. O modelo de Page foi ajustado às curvas de secagem experimental, e os tempos de secagem calculados mostraram que o melhor pré-tratamento consistiu na imersão das uvas por 2 minutos, em uma emulsão de 5% de azeite de oliva e 6% de K2CO3, a 50ºC, o que resultou em tempos de secagem próximos aos do pré-tratamento com 2,5% de azeite de oliva, mas com um menor consumo dessa substância. Além disso, a imersão das uvas em uma suspensão aquosa de 2% de lecitina de soja, a 50ºC, por 5 minutos, resultou em um tempo de secagem total apenas levemente superior ao do pré-tratamento mais efetivo.

Modelagem matemática e simulação numérica do resfriamento rápido de morango com ar forçado

Este trabalho abordou o resfriamento rápido com ar forçado de morango via simulação numérica. Para tanto, foi empregado o modelo matemático que descreve o processo de transferência de calor, com base na lei de Fourier, escrito em coordenadas esféricas e simplificado para descrever o processo unidimensional. A resolução da equação expressa pelo modelo matemático deu-se por meio da implementação de um algoritmo, fundamentado no esquema explícito do método numérico das diferenças finitas, executado no ambiente de computação científica MATLAB 6.1. A validação do modelo matemático foi realizada a partir da comparação de dados teóricos com dados obtidos num experimento, no qual morangos foram resfriados com ar forçado. Os resultados mostraram que esse tipo de investigação para a determinação do coeficiente de transferência de calor por convecção é promissora como ferramenta no suporte à decisão do uso ou desenvolvimento de equipamentos na área de resfriamento rápido de frutos esféricos com ar forçado.

Influence of different drying methods on tbe rheological properties of raisins

The rheological parameters of raisins were obtained after three different drying methods: convective, osmo-convective and solar drying. Compression tests were applied to rehydrated samples by using a Texture Analyzer TAXT2i. A mathematical trick was used to determine the stress and area was calculated along the deformation. A power law model could adequately fit stress-true strain curves and parameters; K (measure of stiffness) and n (solid behavior index) were obtained as a function of water activity between 0.755 to 0.432. Results showed that these parameters were strongly dependent on water activity for all drying methods. The constant K, which indicates the resistance against deformation, increased with decreasing water activity. on the other hand, increasing water activity resulted in higher solid behavior indexes, showing a large deviation from the Hookean behavior.

NONLINEAR DIFFUSION PROCESS IN A BENARD SYSTEM AT THE CRITICAL-POINT FOR THE ONSET OF CONVECTION

The evolution equation governing surface perturbations of a shallow fluid heated from below at the critical Rayleigh number for the onset of convective motion, and with boundary conditions leading to zero critical wave number, is obtained. A solution for negative or cooling perturbations is explicitly exhibited, which shows that the system presents sharp propagating fronts.

A comparison of global estimates of marine primary production from ocean color

The third primary production algorithm round robin (PPARR3) compares output from 24 models that estimate depth-integrated primary production from satellite measurements of ocean color, as well as seven general circulation models (GCMs) coupled with ecosystem or biogeochemical models. Here we compare the global primary production fields corresponding to eight months of 1998 and 1999 as estimated from common input fields of photosynthetically-available radiation (PAR), sea-surface temperature (SST), mixed-layer depth, and chlorophyll concentration. We also quantify the sensitivity of the ocean-color-based models to perturbations in their input variables. The pair-wise correlation between ocean-color models was used to cluster them into groups or related output, which reflect the regions and environmental conditions under which they respond differently. The groups do not follow model complexity with regards to wavelength or depth dependence, though they are related to the manner in which temperature is used to parameterize photosynthesis. Global average PP varies by a factor of two between models. The models diverged the most for the Southern Ocean, SST under 10 degrees C, and chlorophyll concentration exceeding 1 mg Chlm(-3). Based on the conditions under which the model results diverge most, we conclude that current ocean-color-based models are challenged by high-nutrient low-chlorophyll conditions, and extreme temperatures or chlorophyll concentrations. The GCM-based models predict comparable primary production to those based on ocean color: they estimate higher values in the Southern Ocean, at low SST, and in the equatorial band, while they estimate lower values in eutrophic regions (probably because the area of high chlorophyll concentrations is smaller in the GCMs). Further progress in primary production modeling requires improved understanding of the effect of temperature on photosynthesis and better parameterization of the maximum photosynthetic rate. (c) 2006 Elsevier Ltd. All rights reserved.

Sensible and latent heat loss from the body surface of Holstein cows in a tropical environment

The general principles of the mechanisms of heat transfer are well known, but knowledge of the transition between evaporative and non-evaporative heat loss by Holstein cows in field conditions must be improved, especially for low-latitude environments. With this aim 15 Holstein cows managed in open pasture were observed in a tropical region. The latent heat loss from the body surface of the animals was measured by means of a ventilated capsule, while convective heat transfer was estimated by the theory of convection from a horizontal cylinder and by the long-wave radiation exchange based on the Stefan-Boltzmann law. When the air temperature was between 10 and 36 degrees C the sensible heat transfer varied from 160 to -30 W m(-2), while the latent heat loss by cutaneous evaporation increased from 30 to 350 W m(-2). Heat loss by cutaneous evaporation accounted for 20-30% of the total heat loss when air temperatures ranged from 10 to 20 degrees C. At air temperatures > 30 degrees C cutaneous evaporation becomes the main avenue of heat loss, accounting for approximately 85% of the total heat loss, while the rest is lost by respiratory evaporation.

Cell detection at far ranges: supporting T(b) - Z relationships

The Bauru radar detects inner cores of deep convective storm cells at long range, but relevant cell areas are left undetected. A procedure is in development to generate a more complete three-dimensional representation of the cell structure for cost-beneficial hydrological use at larger distances. A set of satellite microwave brightness temperature (T(b)) - radar reflectivity (Z) relationships, basic to the retrieval procedure, has been derived. Copyright (C) 2005 Royal Meteorological Society

INFLUENCE of THE EVAPORATOR POSITION IN STATIC DOMESTIC REFRIGERATORS

The temperature and velocity distributions of the air inside the cabinet of domestic refrigerators affect the quality of food products. If the consumer knows the location of warm and cold zones in the refrigerator, the products can be placed in the right zone. In addition, the knowledge of the thickness of thermal and hydrodynamic boundary layers near the evaporator and the other walls is also important. If the product is too close to the evaporator wall, freezing can occur, and if it is too close to warm walls, the products can be deteriorated. The aim of the present work is to develop a steady state computational fluid dynamics (CFD) model for domestic refrigerators working on natural convection regime. The Finite Volume Methodology is chosen as numerical procedure for discretizing the governing equations. The SIMPLE-Semi-Implicit Method for Pressure-Linked Equations algorithm applied to a staggered mesh was used for solving the pressure-velocity coupling problem. The Power-Law scheme is employed as interpolation function for the convective-diffusive terms, and the TDMA-Tri-Diagonal Matrix Algorithm is used to solve the systems of algebraic equations. The model is applied to a commercial static refrigerator, where the cabinet is considered an empty three-dimensional rectangular cavity with one drawer at the bottom of the cabinet, but without shelves. In order to analyze the velocity and temperature fields of the air flow inside the cabinet the evaporator temperature, Te, was varied from -20 degrees C to 0 degrees C, and nine different evaporator positions are evaluated for evaporator temperature of -15 degrees C. The cooling capacity of the evaporator for the steady state regime is also computed for each case. One can conclude that the vertical positioning of the evaporator inside the cabinet plays an important role on the temperature distribution inside the cabinet.