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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
20/05/2008 |
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Data da última atualização: |
29/07/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KUROZAWA, L. E.; AZOUBEL, P. M.; MURR, F. E. X.; PARK, K. J. |
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Afiliação: |
Louise Emy Kurozawa, UNICAMP; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, UNICAMP; Kil Jin Park, UNICAMP. |
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Título: |
Influence of drying process variables on fresh and osmotically pre-treated mushrooms. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 10, n. 4, p. 291-302, out./dez. 2007. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to study the drying of fresh and osmotically dehydrated mushrooms and evaluate their qualities. The osmotic treatment was carried out at 20 °C with a 10% w.w?1 salt solution, 80 rpm agitation and 60 min immersion time. The mushrooms were dried in a vertical bed dryer with forced air-flow. An experimental design was applied to evaluate the influence of the temperature and air velocity on the drying constant, obtained according to an exponential model and on the colour difference between the dried and fresh samples. Using Response Surface Methodology, a condition was chosen to obtain the largest drying constants and smallest colour differences. The optimum conditions for the drying process were 70 °C and 2.0 m/s, and 80 °C and 2.5 m/s for fresh and osmotically dehydrated mushrooms, respectively. The dried mushrooms aresented â-glucan content values of 6.14 ± 0.55 and 6.77 ± 0.47 g.100 g?1 d.b under the optimised drying conditions. Osmotically dehydrated samples showed a slower re-hydration rate and smaller water activity than samples without pre-treatment. |
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Palavras-Chave: |
Cinética de secagem; Cogumelo Agaricus blazei; Congumelo fresco; Planejamento experimental. |
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Thesagro: |
Cor; Desidratação Osmótica; Processamento. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA/37802/1/OPB1777.pdf
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Marc: |
LEADER 01834naa a2200241 a 4500
001 1162731
005 2019-07-29
008 2007 bl uuuu u00u1 u #d
100 1 $aKUROZAWA, L. E.
245 $aInfluence of drying process variables on fresh and osmotically pre-treated mushrooms.
260 $c2007
520 $aThe aim of this work was to study the drying of fresh and osmotically dehydrated mushrooms and evaluate their qualities. The osmotic treatment was carried out at 20 °C with a 10% w.w?1 salt solution, 80 rpm agitation and 60 min immersion time. The mushrooms were dried in a vertical bed dryer with forced air-flow. An experimental design was applied to evaluate the influence of the temperature and air velocity on the drying constant, obtained according to an exponential model and on the colour difference between the dried and fresh samples. Using Response Surface Methodology, a condition was chosen to obtain the largest drying constants and smallest colour differences. The optimum conditions for the drying process were 70 °C and 2.0 m/s, and 80 °C and 2.5 m/s for fresh and osmotically dehydrated mushrooms, respectively. The dried mushrooms aresented â-glucan content values of 6.14 ± 0.55 and 6.77 ± 0.47 g.100 g?1 d.b under the optimised drying conditions. Osmotically dehydrated samples showed a slower re-hydration rate and smaller water activity than samples without pre-treatment.
650 $aCor
650 $aDesidratação Osmótica
650 $aProcessamento
653 $aCinética de secagem
653 $aCogumelo Agaricus blazei
653 $aCongumelo fresco
653 $aPlanejamento experimental
700 1 $aAZOUBEL, P. M.
700 1 $aMURR, F. E. X.
700 1 $aPARK, K. J.
773 $tBrazilian Journal of Food Technology, Campinas$gv. 10, n. 4, p. 291-302, out./dez. 2007.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
26/11/2015 |
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Data da última atualização: |
08/03/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BUENO, A. C.; SETE, P.; SALUME, J. A.; LOURENZI, C. R.; COMIN, J. J.; NAVA, G.; CIOTTA, M. N.; BRUNETTO, G. |
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Afiliação: |
GILBERTO NAVA, CPACT. |
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Título: |
Parâmetros produtivos de pereiras submetidas a adubação nitrogenada. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In.:ENCONTRO NACIONAL SOBRE FRUTICULTURA DE CLIMA TEMPERADO, 14., 2015, Fraiburgo, SC. Anais...(v.2 - Resumos). Caçador: Epagri, v. 2 (trabalhos), 2015. |
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Páginas: |
p. 188 |
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Idioma: |
Português |
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Palavras-Chave: |
Numero de frutos. |
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Thesagro: |
Nitrogênio; Produtividade. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/134062/1/Gilberto-Nava-Resumo-enfrute-2015-Alcenir.pdf
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Marc: |
LEADER 00745nam a2200229 a 4500
001 2029666
005 2016-03-08
008 2015 bl uuuu u00u1 u #d
100 1 $aBUENO, A. C.
245 $aParâmetros produtivos de pereiras submetidas a adubação nitrogenada.$h[electronic resource]
260 $aIn.:ENCONTRO NACIONAL SOBRE FRUTICULTURA DE CLIMA TEMPERADO, 14., 2015, Fraiburgo, SC. Anais...(v.2 - Resumos). Caçador: Epagri, v. 2 (trabalhos)$c2015
300 $ap. 188
650 $aNitrogênio
650 $aProdutividade
653 $aNumero de frutos
700 1 $aSETE, P.
700 1 $aSALUME, J. A.
700 1 $aLOURENZI, C. R.
700 1 $aCOMIN, J. J.
700 1 $aNAVA, G.
700 1 $aCIOTTA, M. N.
700 1 $aBRUNETTO, G.
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