Vegetation near Santa Teresinha, NE Mato Grosso.

The Santa Tenesinha region in northeaster Mato Grosso has a varied vegetation which is principally hammock pantanal. The flat clayey alluvial ground between the hummocks is coveted with a continuous non-cerrado ground cover dominated by grasses but which harbors sedges and a lange herb flora. No woody plants grow in it. The tops of the 10-20m wide, slightly elliptical hummocks, 1.5-2 m high, 10-40 per hectare, are covered with cerrado plants: herbs, semlshrubs, thin- and thick-stemmed shrubs and low trees. For 4-5 months during the latter part of the rainy season, the regional water table rises to the surface and the ground between the hummocks becomes saturated or floods up to 1.5-2 m deep. The tops of the hummocks almost always remain above high water level. In the dry season the surface soil dries out completely. This alternation of saturation or shallow flooding and dryness, prevents woody plant, growth between the hummocks, and except for a few tolerant species, also prevents woody plant. growth on the lower part of the hummochs. The gallery forests in the pantanal are seasonally flooded more deeply but their soil does not dry out so thonoughly in the dry season so woody plant growth is not prevented.

Determination of physical properties of crambe fruits during drying

The Knowledge of the physical properties of agricultural products has great importance for the construction and operation of equipment for drying and storage, to achieve increased efficiency in post-harvest operations. The aim was to determine and analyze the physical properties of crambe fruits during drying at different temperatures. Crambe fruits with an initial moisture content of 0.36 (decimal d.b.) which was reduced by drying at 37.0; 58.8 and 83.5 ºC and relative humidity of 29.4; 11.2 and 3.2%, respectively, to 0.09 ± 1 (decimal d.b.). At different levels of moisture contents (0.36; 0.31; 0.26; 0.21; 0.17; 0.13 and 0.09 decimal d.b.), was evaluated the intergranular porosity, the bulk density, the true density as well as the volumetric shrinkage and the fruit mass. The study was installed by the factorial 3 x 7, and three drying temperatures and seven moisture contents in a randomized design. Data were analyzed using regression. The bulk density and the true density decreases along the drying process; the volumetric shrinkage and the mass increased with lower moisture content and the intergranular porosity decreased sharply with the increasing drying temperature.