Dried Fruits
Mostrando 1-12 de 67 artigos, teses e dissertações.
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1. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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2. QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder
Eng. Agríc.. Publicado em: 2020-06
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3. Ideal harvesting point of ‘Limeira-IAC382’ trifoliate orange fruits for seed extraction
Resumo O trifoliata é um dos porta-enxertos de maior uso no mundo, principalmente por proporcionar produção de frutos de excelente qualidade. Dentre os fatores que determinam a qualidade fisiológica das sementes está a colheita de frutos na época correta. Objetivou-se com este trabalho monitorar alterações físico-químicas em frutos de trifoliata L
Rev. Bras. Frutic.. Publicado em: 17/01/2020
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4. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations
Abstract The main constituents of the Euterpe oleracea Mart., Arecaceae, fruits (açaí) are anthocyanins. This paper aimed to standardize the extraction process and characterize an anthocyanin-rich dry extract obtained from this fruit. A 23 full factorial design was used. The volumes of ethanol 92% and acetic acid and the extraction time were used as factor
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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5. MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS
ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a
Eng. Agríc.. Publicado em: 04/11/2019
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6. EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum)
ABSTRACT This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten
Eng. Agríc.. Publicado em: 04/11/2019
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7. Air drying of macauba fruits: maintaining oil quality for biodiesel production
ABSTRACT. Macauba fruits are oil-rich drupes with high moisture content at harvest. This feature can affect the chemical properties of the oil and increase the costs of biodiesel production. Therefore, it is necessary to adopt postharvest strategies to ensure oil quality. The aim of this work was to evaluate the effect of drying macauba fruit on the quality
Acta Sci., Agron.. Publicado em: 21/10/2019
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8. Pharmacological evaluation of the hydro-alcoholic extract of Campomanesia phaea fruits in rats
Resumo Campomanesia phaea (Myrtaceae), popularmente conhecida como cambuci, é uma das várias espécies de plantas que produzem frutos comestíveis amplamente utilizados na nutrição humana. Apesar de seu consumo e potencial econômico, há poucas pesquisas científicas sobre a Campomanesia, especialmente aquelas relacionadas aos seus benefícios terapêut
Braz. J. Biol.. Publicado em: 07/10/2019
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9. Modeling and thermodynamic properties of ‘bacaba’ pulp drying
RESUMO Objetivou-se secar a polpa de bacaba em diferentes condições térmicas, ajustar diferentes modelos matemáticos às curvas de desidratação e calcular os coeficientes de difusão, a energia de ativação e as propriedades termodinâmicas do processo. Frutas da bacabeira foram despolpadas para a obtenção da polpa que foi secada nas temperaturas de
Rev. bras. eng. agríc. ambient.. Publicado em: 12/08/2019
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10. Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp
RESUMO Objetivou-se ajustar modelos matemáticos aos dados experimentais da secagem do mesocarpo externo do pequi, determinar o coeficiente de difusão efetivo, e obter a energia de ativação e as propriedades termodinâmicas e nutricionais em diferentes condições de secagem. O mesocarpo dos frutos de pequi com teor de água inicial de 5,05 (base seca, de
Rev. bras. eng. agríc. ambient.. Publicado em: 12/08/2019
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11. Optimizing the Extraction of Anthocyanins from the Skin and Phenolic Compounds from the Seed of Jabuticaba Fruits (Myrciaria jabuticaba (Vell.) O. Berg) with Ternary Mixture Experimental Designs
Total phenolic compounds (TPC) extraction from the seed and total monomeric anthocyanins (TMA) extraction from the skin of “Sabará” jabuticaba were optimized with simplex lattice designs for solvent mixing, and the extraction time was optimized by univariate design. The optimum conditions for the extraction method were ethanol:water (60:40 v/v) solvent
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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12. Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instru
Food Sci. Technol. Publicado em: 06/06/2019