Effects of drying rate and storage time on Magnolia ovata Spreng. seed viability

Magnolia ovata seeds have been reported as desiccation sensitive. In order to test if the drying rate would affect the assessment of storage behaviour of these seeds, the effect of different drying rates and storage times on the viability was tested. Seeds were dried over activated silica gel (fast drying) or salt solutions for different periods (slow drying) and stored at -20°C. Partial drying transiently increased the final germination and the germination speed index, but further drying resulted in reduction of these parameters. Drying rate affected the final germination and vigour. Seeds that were slow-dried to 0.10 g H 2O ̇ g -1 dw retained high viability when compared with seeds desiccated to the same water content level by the fast drying method, although their vigour was reduced. Only slow-dried seeds could be stored at -20°C for 90 d without reduction of viability. These data suggested that the storage behaviour of seeds of M. ovata seeds should be classified as intermediate.

Effect of steam thermal treatment on the drying process of Eucalyptus dunnii variables

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

Drying kinetics and quality of natural coffee

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of chemical pretreatment on the physical properties of dehydrated grapes

The effects of chemical pretreatment and air drying temperature on drying kinetics, shrinkage, density and rehydration ratio of grapes were determined at various moisture contents. It was observed that the chemical pretreatment employed - a solution of 2% CaCO3 with 0 to 3% ethyl oleate - increased considerably the drying rate. It was established that the shrinkage increased with drying temperature between 40 to 80 degrees C and decreased with increasing concentration of ethyl oleate in the chemical pretreatment solution.

Estudo da secagem do café cereja despolpado em diferentes tempos de fermentação

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

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)

Eficácia de óleos minerais aplicados como adjuvantes auxiliando na selitividade de herbicidas na cultura de cana-de-açúcar

Pós-graduação em Agronomia - FEIS

Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass

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

Drying kinetics of tomato by using electric resistance and heat pump dryers

Drying kinetics of tomato was studied by using heat pump dryer (HPD) and electric resistance dryers with parallel and crossed airflow. The performance of both systems was evaluated and compared and the influence of temperature, air velocity, and tomato type on the drying kinetics was analyzed. The use of HPD showed to be adequate in the drying process of tomatoes, mainly in relation to the conversion rate of electric energy into thermal energy. The heat pump effective coefficient of performance (COPHT,EF) was between 2.56 and 2.68, with an energy economy of about 40% when compared to the drying system with electric resistance. The Page model could be used to predict drying time of tomato and statistical analysis showed that the model parameters were mainly affected by drying temperature.

Small-angle x-ray scattering study of the structural evolution of the drying of sonogels with the liquid phase exchanged by acetone

The structural evolution on the drying of wet sonogels of silica with the liquid phase exchanged by acetone, obtained from tetraethoxisilane sonohydrolysis, was studied in situ by small-angle x-ray scattering (SAXS). The periods associated to the structural evolution as determined by SAXS are in agreement with those classical ones established on basis of the features of the evaporation rate of the liquid phase in the obtaining of xerogels. The wet gel can be described as formed by primary particles (microclusters), with characteristic length a ∼ 0.67 nm and surface which is fractal, linking together to form mass fractal structures with mass fractal dimension D=2.24 in a length scale ξ∼6.7 nm. As the network collapses while the liquid/vapor meniscus is kept out of the gel volume, the mass fractal structure becomes more compacted by increasing D and decreasing ξ, with smoothing of the fractal surface of the microclusters. The time evolution of the density of the wet gels was evaluated exclusively from the SAXS parameters ξ, D, and a. The final dried acetone-exchanged gel presents Porod's inhomogeneity length of about 2.8 nm and apparently exhibits an interesting singularity D →3, as determined by the mass fractal modeling used to fit the SAXS intensity data for the obtaining of the parameters ξ and D.

Effect of drying technique on some physical properties of cross-linked high amylose/pectin mixtures

Polymers mixtures as well as cross-linking reactions are approaches that have been used successfully to modulate the polymers characteristics in order to improve the control over drug release rate. High amylose and pectin are polysaccharides frequently used to prepare drug delivery systems. Since the drying technique can strongly influence the properties of such systems, the aim of this work was to characterize high amylose/pectin mixtures cross-linked with sodium trimetaphosphate and dried by different techniques-oven and lyophilization. The results showed that samples dried by lyophilization presented reduced particle size, higher porosity and higher swelling ability than the samples dried in oven. Besides, lower thermal stability and different diffraction patterns showed by the former particles should reflect the structural changes as a function of drying technique. © 2013 Informa Healthcare USA, Inc.

Secagem de celulases de origem fúngica por spray-drying

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

Produção de fitases por fermentação em estado sólido e imobilização das enzimas por srpay drying

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