Quality of natural coffee subjected to different rest periods during the drying process

O parcelamento da secagem pode ser eficiente tanto no que diz respeito à qualidade final do café, quanto na redução do consumo específico de energia. Diante disso, objetivou-se, com o presente trabalho, avaliar o efeito do teor de água dos frutos no momento da interrupção da secagem e do período de repouso até a retomada da secagem na qualidade do café natural, por meio da análise sensorial e dos testes de condutividade elétrica e lixiviação de potássio. Frutos de café maduros foram colhidos manual e seletivamente e, em seguida, secados ao sol em terreiros de concreto por dois dias e, então, submetidos à secagem mecânica em secadores de camada fixa. Quando o café atingiu os teores de água de 20%, 17% e 14% (base úmida, bu), a secagem foi interrompida e o café permaneceu em repouso por cinco, quinze e trinta dias e, posteriormente, foi secado em secadores mecânicos até o teor de água de 11% (bu). O controle constituiu-se na secagem completa em terreiro. Observou-se que as combinações entre o menor teor de água e o maior período de repouso e entre o maior teor de água e o menor período de repouso, proporcionam menores valores de lixiviação de potássio. A qualidade da bebida melhora progressivamente com o aumento do período de repouso. A interrupção da secagem com teores de água de 17% e 20% (bu) não altera a qualidade do café natural, comparativamente à secagem completa em terreiro.

CYTOPLASMIC AND PLASMA-MEMBRANE ULTRASTRUCTURE OF PARACOCCIDIOIDES-BRASILIENSIS YEAST-PHASE CELLS AS REVEALED BY FREEZE-ETCHING

Using a freeze-etch technique the cytoplasmic and plasma membrane ultrastructure of Paracoccidiodies brasiliensis yeast-phase cells was studied. The multinucleate yeast-phase cells which grow by simultaneous multiple budding, like those of Mucor sp. contain several nuclei, mitochondria, well-developed ER, small vacuoles and lipid droplets. Complex structures with no apparent connexion to the plasma membrane of P. brasiliensis usually lack inveginations, but invaginations which do occur are always rod-shaped which indicates P. brasiliensis to be of either ascomycetous or basidiomycetous origin.

Phase diagram for freeze-dried persimmon

Phase transitions of freeze-dried persimmon in a large range of moisture content were determined by differential scanning calorimetry (DSC). In order to study this transitions at low and intermediate moisture content domains, samples were conditioned by adsorption at various water activities (a(w) = 0.11-0.90) at 25 degreesC. For the high moisture content region, samples were obtained by water addition. At a(w) less than or equal to 0.75 two glass transitions were visible, with T(g) decreasing with increasing water activity due to water plasticizing effect. The first T(g) is due to the matrix formed by sugars and water, the second one, less visible and less plasticized by water, is probably due to macromolecules of the fruit pulp. At a(w) between 0.80 and 0.90 a devitrification peak appeared after T(g) and before T(m). At this moisture content range, the Gordon-Taylor model represented satisfactorily the matrix glass transition curve. At the higher moisture content range (a(w) > 0.90), the more visible phenomenon was the ice melting. T(g) appeared less visible because the enthalpy change involved in glass transition is practically negligible in comparison with the latent heat of melting. In the high moisture content domain T(g) remained practically constant around T(g)' (-56.6 degreesC). (C) 2001 Elsevier B.V. B.V. All rights reserved.

Drying study of siloxane-PPG nanocomposites

This is a study of the structural transformations occurring in hybrid siloxane-polypropyleneglycol (PPG) nanocomposites, with different PPG molecular weight, along the drying process. The starting materials are wet gels obtained by the sol-gel procedure using as precursor the 3-(trietoxysilyl)propylisocyanate (IsoTrEOS) and polypropylenglycol bis(2-amino-propyl-ether) (NH2-PPG-NH2). The shrinkage and mass loss measurements were performed using a temperature-controlled chamber at 50 degreesC. The nanostructural evolution of samples during drying was studied in situ by small angle x-ray scattering (SAXS). The experimental results demonstrate that the drying process is highly dependent on the molecular weight of polymer. After the initial drying stage, the progressive emptying of pores leads to the formation of a irregular drying front in gels prepared from PPG of high molecular weight, like 4000 g/mol. As a consequence, an increase of the SAXS intensity due to the increase of electronic density contrast between siloxane clusters and polymeric matrix is observed. For hybrids containing PPG of low molecular weight, the pore emptying process is fast, leading to a regular drying front, without isolated nanopockets of solvents. SAXS intensity curves exhibit a maximum, which was associated to the existence of spatial correlation of the silica clusters embedded in the polymeric matrix. The spatial correlation is preserved during drying. These results also reveal that the structural transformation during drying is governed by capillary forces and depends on the entanglement of polymer chains.

Glass transitions and state diagram for freeze-dried pineapple

Glass transition temperature of freeze-dried pineapple conditioned by adsorption at various water activities at 25 degreesC was determined by differential scanning calorimetry (DSC). High moisture content samples corresponding to water activities higher than 0.9, obtained by liquid water addition, were also analysed. The DSC traces showed a well-visible shift in baseline at the glass transition temperature (T(g)). Besides, no ice formation was observed until water activity was equal to 0.75. For water activities lower than 0.88, the glass transition curve showed that T(g) decreased with increasing moisture content and the experimental data could be well-correlated by the Gordon-Taylor equation. For higher water activities, this curve exhibited a discontinuity, with suddenly increasing glass transition temperatures approaching a constant value that corresponds to the T(g) of the maximally freeze-concentrated amorphous matrix. The unfreezable water content was determined through melting enthalpy dependence on the sample moisture content.

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.

Pesticide residues in plums from field treatment to the drying process

The fate of three pesticides (vinclozolin, dimethoate, cyproconazole) in plums, from field treatment to the drying process, was studied. Only vinclozolin showed measurable residue concentrations at harvest, while dimethoate was completely degraded after two weeks and cyproconazole was present at negligible levels just after treatment. During the drying process into prunes, the residues were not reduced during the fruit washing stage, but the drying stage led to complete elimination of vinclozolin residues.

Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage

Fresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte was studied in a fixed bed dryer at temperatures ranging from 50 to 80 degreesC and air velocity of 0.8 m/s. Shrinkage during drying was described by a linear correlation with respect to water content. Evaluation of effective diffusivity as a function of moisture content, with undergoing shrinkage during drying was based on Fourier series solution of Fick's diffusion equation. Effective diffusivity values at moisture contents between 0.09 - 4.23 kg water/kg dry matter were found to be in the range of 2.6 x 10(-10) m(2)/s to 5.4 x 10(-10) m(2)/s, and its dependence on air drying temperature was represented by an Arrhenius type equation. Activation energy increased with decreasing water content in persimmons.

Investigation of food grain drying with pulsating air flows

In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.

Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying

The thermal properties of plums (Prunus domestica) and prunes were investigated in the moisture content of 14.2-80.4% (wet basis) near room temperature (approximately 28 degrees C). The apparent density of the fruits increased from 1042.9 to 1460.0 kg/m(3), and the bulk density increased from 706.6 to 897.5 kg/m(3) as the plums were dried, following classical empirical models as a function of moisture content. It was found that specific heat, effective thermal diffusivity, and effective thermal conductivity of the prunes increased with the moisture content of the samples, which can be represented by using different empirical models.

Influence of drying conditions on ascorbic acid during convective drying of whole persimmons

Degradation kinetics of food constituents may be related to the matrix molecular mobility by glass transition temperature. Our objective was to test this approach to describe ascorbic acid degradation during drying of persimmons in an automatically controlled tray dryer with temperatures (40 to 70 degrees C) and air velocities (0.8 to 2.0 m/s) varying according a second order central composite design. The Williams-Landel-Ferry model was satisfactorily adjusted to degradation curves for both control strategies adopted-constant air temperature and temperature fixed inside the fruit. Degradation rates were higher at higher drying temperatures, independent of the necessary time to attain the desired moisture content.

Peanut seed tegument is affected by liming and drying method

Calcium plays a fundamental role in cell division and growth, and is an important constituent of the cell wall. An increase in Ca concentration in the tegument of peanut (Arachis hypogea L.) seeds in response to lime application can affect its structure. The tegument structure can also be affected by the drying method of the seeds. The effects of lime application and drying methods as affecting the peanut seed tegument structure were studied in seeds from a field experiment conducted in Sao Manuel, São Paulo, Brazil. Peanut (cv. Botutatu, Valencia Type) was grown in presence or absence of 2.1 Mg ha(-1) of lime and dried in an oven, in shade and in the field. The tegument anatomical features were described and its structure was analysed. Pectic substances, lipidic reserves and starch accumulation were studied. The peanut tegument exhibited well differentiated exotesta, mesotesta and endotesta rich in pectates and covered by a cuticle. Tannin was not observed but there was lipid accumulation in mature teguments. Lignin was observed in the vascular bundles. Lime increased the tegument thickness and decreased the central cavity mainly in the exotesta cells when the period of seed drying was shortened. The effect of drying method upon the tegument was more noticeable in seeds grown without lime. It can be inferred that liming increased the resistance of the tegument.

Influence of drying conditions on the rheological properties of prunes

Rheological properties of rehydrated prunes were obtained applying compression-relaxation tests by using a Texture Analyzer TAXT2i. A mathematical development was adopted to determine the stress and area, along the deformation. Experimental data of stress versus time was fitted by using three different rheological models: generalized Maxwell, Normand & Peleg and Maxwell. Results showed that generalized Maxwell model can be used to describe the viscoelastic behavior of the samples. The rheological parameters obtained indicated that prunes exhibited elastic behavior more pronounced at low moisture content and drying air temperature. At high moisture content and temperature the sample became a more viscous and less rigid.

Comparison of hexamethyidisilazane and critical point drying treatments for SEM analysis of anaerobic biofilms and granular sludge

We present a fast procedure for scanning electron microscopy (SEM) analysis in which hexamethyldisilazane (HMDS) solvent, instead of the critical point drying, is used to remove liquids from a microbiological specimen. The results indicate that the HMDS solvent is suitable for drying samples of anaerobic cells for examination by SEM and does not cause cell structure disruption.