1000 resultados para Temperaturas de fabrico e compactação
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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O objetivo do presente trabalho foi determinar a embalagem e a temperatura adequadas para o armazenamento de sementes de carolina. As sementes foram armazenadas em sacos de papel e de plástico, mantidas em 0±2; 10±2; 20±2°C e 60 5% de umidade relativa do ar (UR) e em temperatura ambiente (23,4±3,3°C) e 68,7±9%UR. O teor de água, a germinação e o vigor foram determinados trimestralmente. Durante o armazenamento, o teor de água das sementes foi de aproximadamente 8,9%. A embalagem saco de plástico e a temperatura de 0°C são adequadas para o armazenamento das sementes de carolina.
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Objetivou-se no presente trabalho verificar a qualidade do café natural e despolpado durante a secagem em terreiro e secagem com ar aquecido a 40º e 60ºC. O trabalho foi realizado no Departamento de Engenharia e no Pólo de Tecnologia em Pós-Colheita do Café da Universidade Federal de Lavras (UFLA). A colheita do café, cultivar Topázio, foi seletiva. Parte do café foi despolpado e outra parte processado de forma natural. Uma parcela de cada tipo de café foi conduzida para a secagem em terreiro e outra parcela para secagem com temperaturas de 40ºC e 60ºC. Para avaliação da qualidade, foram feitos teste de condutividade elétrica e lixiviação de potássio; determinação de acidez titulável total; teste de acidez graxa; açúcares totais e redutores. Os resultados obtidos permitem concluir que: o tempo para secagem é afetado pelos diferentes tipos de secagem e processamentos; a condutividade elétrica, a lixiviação de potássio, a acidez titulável total e a acidez graxa aumentam com a elevação da temperatura de secagem, independente do tipo de processamento; os açúcares redutores e os açúcares totais diminuem com o aumento da tem peratura de secagem independente do tipo de processamento; a secagem com temperatura de 60ºC afetou negativamente a qualidade do café.
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A sample holder for electrical measurements with the temperature changing from 50 degrees C up to 560 degrees C is described. The performance of the system for de and ac measurements is analysed.
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The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C with 44-63% de UR), at 18 +/- 1 degrees C, with 86-92% RH), 13 +/- 1 degrees C, with 85-90% RH and at 8 +/- 1 degrees C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 +/- 1 degrees C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 +/- 1 degrees C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 +/- 1 degrees C it was the best to maintenance the quality of pitaya fruit.
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The performance of broilers reared at different temperatures and fed diet with or without yeast extract and/or prebiotic in the starter phase was evaluated. One thousand, four hundred and forty 1-d male Cobb-500 (R) were reared at different climatic chambers. The diets with or without yeast extract or prebiotic were fed only in the starter phase (1 to 7 days), and from the 8(th) day on all broiler were fed the same commercial diet. It was used a complete randomized experimental design, as a 3 x 2 x 2 factorial arrangement, with 3 rearing temperatures (high 34 +/- 1 degrees C, control 32 +/- 2 degrees C and low 27 +/- 2 degrees C), 2 yeast extract level (with or without) and 2 prebiotic level (with or without). High and low temperatures decreased the performance of brids at 7 and 21 days old. The inclusion of prebiotic in the pre-starter phase increased weight gain of birds under low temperature at 21 days old and the viability until 21 days old. The inclusion of yeast extract increase feed conversion at 21 days old.
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The Influence of Drying Temperatures on the Yield Composition of Citronella (Cymbopogon winterianus Jowitt) essential oil. The studies were carried out to establish more precise parameters for citronella (C. winterianus Jowitt) post-harvest, and to optimize drying time and essential oil quantitative/qualitative yield. Five treatments were designed (30°C, 40°C, 50°C, 60°C and 70°C), with 14 repetitions of the drying process and 12 of the essential oil extraction. Drying at 60°C gave the best results for drying time (48 hours until weight stabilization), and also for extracted oil quantity (1.228 ± 0.127% over dry weight). Essential oil content showed high quantitative variations. The main compound found was neral, except in the 50°C treatment, where citronelal was the main compound.
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The aim of this work was to evaluate the effect of soil compaction caused by tractor wheel traffic on the limiting water range (LLWR), shoot growth and levels of compaction and four replications in a completely randomized experimental design. Soil samples with preserved structure were collected in the layers: 0.02-0.05; 0.08-0.11; 0.15-0.18 and 0.22-0.25m to determine macroporosity, microporosity, total porosity, bulk density, resistance to penetration and LLWR. The evaluated corn parameters were: plant and first spike height, steam diameter, number of spikes per plant, plant dry matter, dry matter of 1000 seeds and seed productivity. The soil compaction restricted all corn parameters except the number of spikes per plant and dry matter of 1000 seeds. The LLWR was reduced by the soil resistance to penetration, even in the tilled soil with bulk density of 1.12 Mg m-3. Only the treatment with 11 Mg tractor, repeated four times on the area, demonstrated bulk density above critical bulk density in the LLWR that was 1.37 Mg m-3, where the seed productivity was significantly smaller.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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This study aimed to evaluate the quality of 'Palmer' mangoes previously stored at low temperatures, after their transference to the environmental condition. Fruits harvested at physiological maturity were carefully transported to the Laboratory where they were selected, standardized as the color, size and absence of injuries and treated with fungicide before they were stored at 2°C (75.7% RH), 5°C (73.8% RH) e 12°C (82% RH) for 7, 14 and 21 days. At the end of each period, the fruits were transferred to environmental condition (22.9°C; 62.3% RH), where they were kept for 1, 3, 5 and 7 days, simulating the trading period, and evaluated for the occurrence of injuries and rottenness; peel and pulp color; firmness; contents of soluble solids, titratable acidity and ascorbic acid, as well as, the activities of the enzymes peroxidase, polyphenoloxidase and phenylalanine ammonia-lyase. The results indicated that 'Palmer' mangoes can be stored at 12°C for 21 days without damage to ripening, but with limitations due to the occurrence of decay. The storage at 2°C and 5°C was limited by the occurrence of injuries in the peel, but at the temperature of 2°C these symptoms were more severe and compromised the development of the characteristic color of the peel. However, the ripening of the pulp was not harmed, but this process occurred with less intensity than in mangoes maintained at 12°C.
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The widespread use of cooling technology as a tool for maintaining the microbiological and organoleptic characteristics of milk, Without effective hygienic practices throughout the milk production, caused the psychrotrophic micro-organisms to become major deteriorative bacteria in the dairy industry. The present study aimed to assess how the proteolytic psychrotrophic metabolism responds to different milk storage temperatures, drawing a parallel among psychrotrophic growth, amount of micro-organisms capable of breaking down proteins and amount of GMP (glycomacropeptide) released. Milk samples were collected directly from the cooling tank and subjected to count of psychrotrophs, count of proteolytic micro-organisms and the concentration of GMP at different storage times and temperatures. There was no linearity between the microbiological parameters and the GMP measured, according to the time/temperature binomial. The highest concentration of GMP (5.07 mg/mL) was measured in the binomial 8°C/24h (T8/ M24). The data make clear the need for further studies about questions involving the psychrotrophic microbiota in order to clarify extremely important basic questions about their metabolism.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
