Sugar Technology
Mostrando 1-12 de 74 artigos, teses e dissertações.
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1. Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region
ABSTRACT Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Tech
Revista Ceres. Publicado em: 2022
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2. Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution
Abstract Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen bl
Food Sci. Technol. Publicado em: 2021-09
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3. THE SUCCESS OF THE BRAZILIAN ALCOHOL PROGRAM (PROÁLCOOL) - A DECADE-BY-DECADE BRIEF HISTORY OF ETHANOL IN BRAZIL
ABSTRACT The National Alcohol Program (Proálcool) was a strategic policy of the Brazilian government to replace petroleum-based fuels with alcohol (ethanol). Based on the review, we can choose the 1960s as a start point for a leap in development. Over the 500 years of sugarcane history in Brazil, the crop enters the second decade of the 21st century with ex
Eng. Agríc.. Publicado em: 2020-04
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4. Biochar in sugar beet production and nutrition
RESUMO: O processo de pirólise da biomassa pode ser uma alternativa para o uso agrícola de lodo de esgoto. Este trabalho objetivou avaliar o uso de biochar produzido a partir da mistura de lodo de esgoto e bagaço de cana (BB, 1:1 relação lodo de esgoto e e bagaço de cana) na produção e nutrição de beterraba (Beta vulgaris L.). Conduziu-se um exper
Cienc. Rural. Publicado em: 16/05/2019
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5. Preservation and evaluation of spiced chayote juice using hurdle technology
Resumo Chuchu (Sechium edule) é uma trepadeira perene da família das Cucurbitaceae que está ignorada ou subutilizada como alimento ou como uma matéria-prima na indústria de alimentos, devido ao seu gosto brando. Este gosto brando pode ser superado fazendo misturas com um substrato apropriado, como caldo de cana e algum flavorizante natural. Contudo, est
Braz. J. Food Technol.. Publicado em: 02/05/2019
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6. Enhanced ethanol production at commercial scale from molasses using high gravity technology by mutant S. cerevisiae
Abstract Very high gravity (VHG) technology was employed on industrial scale to produce ethanol from molasses (fermented) as well as by-products formation estimation. The effect of different Brix° (32, 36 and 40) air-flow rates (0.00, 0.20, 0.40, and 0.60 vvm) was studied on ethanol production. The maximum ethanol production was recorded to be 12.2% (v/v) a
Braz. J. Microbiol.. Publicado em: 2017-07
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7. TRATAMENTO DA VINHAÇA POR ADSORÇÃO EM CARVÃO DE BAGAÇO DE CANA-DE-AÇÚCAR
The aim of this study was to develop an effective and economically viable technology for the treatment of vinasse, prior to its disposal in the soil for fertirrigation, aiming this way at reducing the environmental impacts generated by inadequately discarding this effluent. The primary treatment of vinasse by adsorption was evaluated. Adsorbents were prepare
Quím. Nova. Publicado em: 2016-02
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8. Additive effects of CuSO4 and aromatic compounds on laccase production by Pleurotus sajor-caju PS-2001 using sucrose as a carbon source
Laccase enzymes are now commercially available, and a laccase/mediator combination is currently marketed for indigo dye bleaching in textile manufacturing; replacing traditional chemical-based processes with enzymatic technology reduces the need for effluent treatment. However, an inexpensive source of these enzymes will be needed to enable wider application
Braz. J. Chem. Eng.. Publicado em: 2014-06
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9. Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extract
Braz. arch. biol. technol.. Publicado em: 2013-12
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10. Pretreatment strategies for delignification of sugarcane bagasse: a review
The valorization of agro-residues by biological routes is a key technology that contributes to the development of sustainable processes and the generation of value-added products. Sugarcane bagasse is an agro-residue generated by the sugar and alcohol industry in Brazil (186 million tons per year), composed essentially of cellulose (32-44%), hemicellulose (2
Braz. arch. biol. technol.. Publicado em: 2013-08
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11. Condicionantes da internacionalização e desempenho exportador: evidências no setor sucroalcooleiro brasileiro.
This research aims at analyzing the main characteristics of the constraints of internationalization and its associations with the export performance of companies operating in Brazilian sugarcane sector. The theoretical framework includes the major theories of internationalization and the conditions that emerge of them: location, tangible resources, intangibl
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/09/2012
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12. Aquisições, fusões e alianças estratégicas na configuração da cadeia sucroenergética brasileira / Acquisitions, mergers and strategic alliances in the configuration of the Brazilian sugar, ethanol and bioenergy chain
A cadeia do açúcar tem sido um dos ícones da economia brasileira por séculos. Em meados da década de 1970, ela passou pela primeira mudança expressiva, a introdução do Proálcool, programa de combustível alternativo apoiado pelo governo. Após a recente virada do século, a cadeia sucroalcooleira passou por nova mudança, dessa vez fomentada pela te
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/08/2012