Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

Utilização de ração a base de sorgo na alimentação de Tilápia do Nilo (Oreochromis niloticus) sobre as caracteristicas zootécnicas do peixe e caracteristicas físicas, químicas, bioquímicas, histomorfológicas viscerais e sensoriais do filé

Pós-graduação em Alimentos e Nutrição - FCFAR

Envelhecimento da cachaça sob circulação forçada e aeração

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

Produção de vinho de uvas dos cultivares Niágara Rosada e Bordô: análises físico-químicas, sensorial e recuperação de etanol a partir do bagaço

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos do tratamento térmico em separado da polpa e do suco sobre a qualidade físico-química, microbiológica, enzimática e sensorial do suco de laranja mantido sob refrigeração

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado

The application of roasted coffee oil directly on freeze dried soluble coffee is used to minimize the formation of fine poder which adhere on the glass packaging, which results in a negative visual appearance, as well as contributes to the aromatic impact when opening the packaging. The coffee oil is considered a high cost product obtained from Arabica coffee beans, previosly selected and roasted, by mechanical press. In Brazil the coffee culture and marketing results in the selection of the beans by type of defects and beverage, the volume of exportation works with types of coffee beans with low quantity of defects resulting in a large volume of defective coffee beans trading on the domestic market. Nevertheless, coffees which present defective grains like green, black-green beans present differences in the final flavor of the roasted coffees. The aim of this study was to evaluate the chemical composition of the oils extracted from grains classified as normal, green and black-green, at natural and roasted conditions. The oil was obtained by cold extraction using solvents of different polarities, and yield was calculated as well as its fatty acid composition. The oil of the roasted defective coffee grains was also used to prepare drinks of lyophilized soluble coffee in order to verify if jugdes were able to differenciate the sensory caracteristics of the beverages, in comparison to the product prepared using commercial oil obtained by mechanical pressing. Samples of oil obtained from defective grains showed similar extraction yields compared to hot extraction. Cromatographs of oils of the deffective grains did not showed differences compared to normal grains. In relation to the sensory analysis of the soluble coffee beverages, it was verified that when applying oils of light roasted black-green beans or oils of medium and dark roasted green beans obtained with rapid process, judges had more difficulties to distinguish differences between samples. Economic viability demonstrated that with the actual prices of the coffee beans, the use of defective beans could reduce in 64% the costs of the raw beans.

El árbol del arte. Matriz trans-sensorial e intersubjetiva para el arte no visual y el silencio del yo artístico

461 p. : il., col.

Insight on how fishing bats discern prey and adjust their mechanic and sensorial features during the attack sequence

Several insectivorous bats have included fish in their diet, yet little is known about the processes underlying this trophic shift. We performed three field experiments with wild fishing bats to address how they manage to discern fish from insects and adapt their hunting technique to capture fish. We show that bats react only to targets protruding above the water and discern fish from insects based on prey disappearance patterns. Stationary fish trigger short and shallow dips and a terminal echolocation pattern with an important component of the narrowband and low frequency calls. When the fish disappears during the attack process, bats regulate their attack increasing the number of broadband and high frequency calls in the last phase of the echolocation as well as by lengthening and deepening their dips. These adjustments may allow bats to obtain more valuable sensorial information and to perform dips adjusted to the level of uncertainty on the location of the submerged prey. The observed ultrafast regulation may be essential for enabling fishing to become cost-effective in bats, and demonstrates the ability of bats to rapidly modify and synchronise their sensorial and motor features as a response to last minute stimulus variations.

El esquí alpino adaptado para personas con discapacidad física, sensorial visual e intelectual

El presente trabajo constó de una revisión bibliográfica sobre el esquí alpino adaptado para personas con discapacidad física, sensorial visual e intelectual. En él se describieron las diferentes discapacidades nombradas anteriormente y se recogió la historia del deporte adaptado en general y del esquí alpino adaptado en particular, así como los beneficios psicológicos y psicomotores que aporta en cada una de las tres discapacidades. También se describieron los tipos de material adaptado necesario para su práctica según las discapacidades del deportista; la metodología de enseñanza-aprendizaje y la técnica, desde su evolución hasta las nuevas tendencias metodológicas; el reglamento especial y los factores de riesgo que existen en la competición y las lesiones más frecuentes, analizando los tipos, causas, mecanismo y prevención.

Ensino integrado : uma analise do curso de graduação em nutricionista da UNI-RIO

O presente estudo teve como objetivo analisar o Currfculo do Curso de Graduação em Nutricionista da UNI-RIO a fim de constatar o nível de integração horizontal e vertical na seleção e organização dos conteúdos do ciclo profissional do referido Curso. Pode ser classificado como 'uma avaliação de contexto do tipo de congruência. Para a verificação dos diferentes tipos de integração foi construído uma Matriz Analítica Este instrumento apresenta a identificação dos campos de atuação do Nutricionista, as atribuições do profissionaJ, os temas integrados e as disciplinas do currículo. A base de análise dos dados foram os planos de curso do ano de 1981, além da grade curricular. Procedimentos e critérios foram elaborados abrangendo dois níveis de integração: multidisciplinar e pluridisciplinar, adotando Jantsch como referencial teórico. Conclui-se que em nível de coerência externa o Currículo está enriquecido em relação ao Mínimo e congruente com a Lei n 5276/67; em nível de coerência interna há integração objetivos/conteúdo; quanto à integração horizontal e vertical / o Curso está integrado apenas no 1 nível; quanto à teoria / prática os campos estão abrangidos, mas os conteúdos defasados do perfil da Matriz. Recomendou-se: a adoção da Matriz Analítica, a revisão de pré e có-requisitos, atividades de estágio mais compatíveis com o perfil profissional proposto e a realização de seminários para aperfeiçoamento do corpo docente na área pedagógica.

Analise computacional para estudo de genômica funcional. I. Identificação do domínio de ligação de calmodulina em proteinas HSP70 e BIP.

2003

Análise sensorial de um protótipo de barra de cereais elaborada com pipoca de sorgo.

2008

Elementos metodologicos para a aplicacao da Analise Fatorial de Correspondencias no estudo da evolucao da producao agricola.

Propriedades particulares da Analise Fatorial de Correspondencias (AFC), resultantes por exemplo, da invariacia da distancia X2 adotada, tornam possivel a utilizacao dessa tecnica em analises preliminares de dados distribuidos num periodo de tempo, permitindo visualizar a trajetoria evolutiva das caracteristicas existentes. Este trabalho visa a ilustrar tal utilidade, com objetivo de contribuir para a diversificacao das formas de estudo da evolucao dos elementos existentes nos sistemas de producao agropecuario, para melhor planejamento de politicas de producao e pesquisa agricola. Para tanto, foram tomados dados dos principais produtos agricolas dos municipios vizinhos a Silvania-GO e esbocados com esta tecnica a tendencia do perfil produtivo de cada um dos municipios.

Importancia da analise sanitaria de sementes para o manejo da esclerotinia no cerrado.

2001