Drying Beans
Mostrando 1-12 de 28 artigos, teses e dissertações.
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1. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
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2. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted
Eng. Agríc.. Publicado em: 2020-04
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3. STATIC PRESSURE DROP IN LAYERS OF CASTOR BEAN GRAINS
ABSTRACT Knowledge regarding the static pressure drop in granular layers is of fundamental importance in the development of efficient drying and aeration projects of agricultural products. Thus, the objective of this study was to evaluate the effects of impurity contents on the static pressure drop in different bed depth of castor bean grains, as well as mod
Eng. Agríc.. Publicado em: 2020-04
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4. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing
Abstract The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee
Crop Breed. Appl. Biotechnol.. Publicado em: 05/12/2019
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5. PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION
ABSTRACT Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method co
Eng. Agríc.. Publicado em: 04/11/2019
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6. EFFECT OF DRYING METHODS ON CRAMBE (Crambe abyssinica HOCHST) SEED COAT PIGMENTATION AND ON OIL AND BIODIESEL QUALITY
ABSTRACT The objective of this study was to evaluate the effect of different drying methods on seed coat pigmentation and quality of oil and biodiesel extracted from crambe. The experimental design was completely randomized with five treatments and four replications, totaling 20 plots. The treatments consisted of drying with heated air, natural air, ground,
Eng. Agríc.. Publicado em: 2016-12
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7. Improved green coffee oil antioxidant activity for cosmetical purpose by spray drying microencapsulation
AbstractThe oil extracted by cold pressing unroasted coffee beans, known as green coffee oil, has been widely used for cosmetic purposes. The objective of this work was to prepare and characterize microcapsules containing green coffee oil and to verify its antioxidant activity under the effect of light, heat and oxygen. The encapsulating material was arabic
Rev. bras. farmacogn.. Publicado em: 2015-06
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8. Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa p
Food Sci. Technol. Publicado em: 2015-04
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9. The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating
Food Sci. Technol. Publicado em: 10/06/2014
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10. Respostas dos grãos de mamona AL Guarany 2002 ao tratamento térmico visando ruptura e remoção do tegumento / Response of AL Guarany 2002 castor beans to thermal treatment aiming disruption and removal of the seed coat
Atualmente o Brasil ocupa o terceiro lugar no ranking mundial na produção e extração do óleo de mamona (Ricinus communis L), correspondendo a 13,2%, depois da Índia e da China, primeiro e segundo maiores produtores, respectivamente. Os frutos de mamona, depois de colhidos, são secos e debulhados obtendo os grãos, os quais são armazenados para poster
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011
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11. Consórcio de milho com adubos verdes e manejo da adubação nitrogenada no cultivo de feijão em sucessão no sistema integração lavoura-pecuária no cerrado / Nitrogen fertilization management in bean cultivated after maize-legumes intercropping in the Crop-Livestock Integration system in Brazilian Savannah
Ten experiments were performed involving common beans and maize intercropped with legumes and/or Brachiaria brizantha, in the summer crops of 2008/2009, 2009 winter and summer of 2009/2010 in two municipalities in the Goiás (GO) state, Brazil. In Ipameri- GO, the area was planted with soybeans for several years and corn associated with B. brizantha in crop
Publicado em: 2010
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12. Supervisão e controle de sistema de secagem de grão de feijão em leito fixo visando economia de energia e qualidade do produto / Supervision and control of drying system of beans in fixed bed to aim for energy consumption and quality of product
A secagem de produtos agrícolas, especialmente grãos, é importante na pós-colheita, por ser responsável pelo prolongamento no seu tempo de armazenamento e conservação, resultado da redução da atividade de água presente em seu interior e conseqüentemente queda no desenvolvimento de micro organismos que conduziriam o produto a deterioração antecip
Publicado em: 2009