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Registro Completo |
Biblioteca(s): |
Embrapa Algodão. |
Data corrente: |
23/08/2001 |
Data da última atualização: |
23/08/2001 |
Autoria: |
GODOY, R.; GODOY, O. P.; MARCO FILHO, J. |
Título: |
Maturacao de sementes de amendoim. |
Ano de publicação: |
1977 |
Fonte/Imprenta: |
Campinas: Instituto Agronomico, 1957. |
Páginas: |
14p. |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Maturation; Peanut; Seed; Sementes. |
Thesagro: |
Amendoim; Arachis Hypogaea; Maturação. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00539nam a2200229 a 4500 001 1271919 005 2001-08-23 008 1977 bl uuuu u0uu1 u #d 100 1 $aGODOY, R. 245 $aMaturacao de sementes de amendoim. 260 $aCampinas: Instituto Agronomico$c1957 300 $a14p. 650 $aAmendoim 650 $aArachis Hypogaea 650 $aMaturação 653 $aBrasil 653 $aMaturation 653 $aPeanut 653 $aSeed 653 $aSementes 700 1 $aGODOY, O. P. 700 1 $aMARCO FILHO, J.
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Registro original: |
Embrapa Algodão (CNPA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
Data corrente: |
11/03/2010 |
Data da última atualização: |
16/11/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MONTEIRO, F. S.; GOMES, F. S.; MATTIETTO, R. A.; CABRAL, L. M. C.; MATTA, V. M. |
Afiliação: |
F. S. MONTEIRO, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; F. S. GOMES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; RAFAELLA DE ANDRADE MATTIETTO, CPATU; LOURDES MARIA CORREA CABRAL, CTAA; VIRGINIA MARTINS DA MATTA, CTAA. |
Título: |
Effect of pre-treatment on açaí pulp microfiltration process. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New Challenges in food preservation: processing - safety - sustainability. [S.l.]: Effost, 2009. |
Idioma: |
Inglês |
Conteúdo: |
Açaí (Euterpe oleracea Mart.) is a palm tree from north region of Brazil. Its small fruit is rich in bioactive compounds making it an attractive product. The aim of this work was to evaluate the effect of pre-treatments on microfiltration of açaí pulp. Raw material was acaí pulp from Belém, Brazil. Pre-treatments were centrifugation, conducted in a basket centrifuge; refining, in a depulper with a 0.5 ?m mesh; and enzymatic hydrolysis with DSM Rapidase and Picantase for 30 min at 35oC. Microfiltration was conducted in tubular membranes with 0.1?m pore size and 0.022m2 of surface. Processes were carried out at 35oC/3bar in batch mode. Permeate flux was determined during the process. Total and soluble solids, pH and acidity were determined on initial and treated pulp, permeate and retentate. Initial pulp contained 13.89 (w/w), 2.85oBrix, 0.19g/100g (malic acid) and 4.93 of pH. Total solids of treated pulp from centrifugation (5.71%) were lower than the others (13.83 and 13.84%) which consequently caused lower total solids in retentate and permeate fractions. Acidity and pH of treated pulp were different (p<0.05) for the different pre-treatments. Similar behaviors were also verified to retentate and permeate fractions. Values varied from 0.10 to 0.29 g/100g malic acid and pH from 4.17 to 4.98, with no correlation to total solids content. Soluble solids were different for each fraction although there was no significant difference in the same fraction in function of used pre-treatment. The values were 2.87, 1.63 and 4.77oBrix for treated pulp, permeate and retentate, respectively. Average flux was affected by pre-treatment being the lowest values, around 70 L/hm2, obtained after centrifugation and the highest, 110 L/hm2, with the enzymatic action. As physical-chemical parameters did not present a behavior that contributes for the pre-treatment selection, permeate flux results suggest the use of enzyme as the recommended option. MenosAçaí (Euterpe oleracea Mart.) is a palm tree from north region of Brazil. Its small fruit is rich in bioactive compounds making it an attractive product. The aim of this work was to evaluate the effect of pre-treatments on microfiltration of açaí pulp. Raw material was acaí pulp from Belém, Brazil. Pre-treatments were centrifugation, conducted in a basket centrifuge; refining, in a depulper with a 0.5 ?m mesh; and enzymatic hydrolysis with DSM Rapidase and Picantase for 30 min at 35oC. Microfiltration was conducted in tubular membranes with 0.1?m pore size and 0.022m2 of surface. Processes were carried out at 35oC/3bar in batch mode. Permeate flux was determined during the process. Total and soluble solids, pH and acidity were determined on initial and treated pulp, permeate and retentate. Initial pulp contained 13.89 (w/w), 2.85oBrix, 0.19g/100g (malic acid) and 4.93 of pH. Total solids of treated pulp from centrifugation (5.71%) were lower than the others (13.83 and 13.84%) which consequently caused lower total solids in retentate and permeate fractions. Acidity and pH of treated pulp were different (p<0.05) for the different pre-treatments. Similar behaviors were also verified to retentate and permeate fractions. Values varied from 0.10 to 0.29 g/100g malic acid and pH from 4.17 to 4.98, with no correlation to total solids content. Soluble solids were different for each fraction although there was no significant difference in the same fraction in function of used pre-trea... Mostrar Tudo |
Palavras-Chave: |
Polpa de açaí; Tecnologia de membrana. |
Thesagro: |
Açaí; Enzima; Euterpe Oleracea; Fruta Tropical; Suco de Fruta. |
Categoria do assunto: |
-- Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/93771/1/Sp6246.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/71060/1/2009-224.pdf
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Marc: |
LEADER 02745nam a2200241 a 4500 001 1660795 005 2022-11-16 008 2009 bl uuuu u00u1 u #d 100 1 $aMONTEIRO, F. S. 245 $aEffect of pre-treatment on açaí pulp microfiltration process. 260 $aIn: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New Challenges in food preservation: processing - safety - sustainability. [S.l.]: Effost$c2009 520 $aAçaí (Euterpe oleracea Mart.) is a palm tree from north region of Brazil. Its small fruit is rich in bioactive compounds making it an attractive product. The aim of this work was to evaluate the effect of pre-treatments on microfiltration of açaí pulp. Raw material was acaí pulp from Belém, Brazil. Pre-treatments were centrifugation, conducted in a basket centrifuge; refining, in a depulper with a 0.5 ?m mesh; and enzymatic hydrolysis with DSM Rapidase and Picantase for 30 min at 35oC. Microfiltration was conducted in tubular membranes with 0.1?m pore size and 0.022m2 of surface. Processes were carried out at 35oC/3bar in batch mode. Permeate flux was determined during the process. Total and soluble solids, pH and acidity were determined on initial and treated pulp, permeate and retentate. Initial pulp contained 13.89 (w/w), 2.85oBrix, 0.19g/100g (malic acid) and 4.93 of pH. Total solids of treated pulp from centrifugation (5.71%) were lower than the others (13.83 and 13.84%) which consequently caused lower total solids in retentate and permeate fractions. Acidity and pH of treated pulp were different (p<0.05) for the different pre-treatments. Similar behaviors were also verified to retentate and permeate fractions. Values varied from 0.10 to 0.29 g/100g malic acid and pH from 4.17 to 4.98, with no correlation to total solids content. Soluble solids were different for each fraction although there was no significant difference in the same fraction in function of used pre-treatment. The values were 2.87, 1.63 and 4.77oBrix for treated pulp, permeate and retentate, respectively. Average flux was affected by pre-treatment being the lowest values, around 70 L/hm2, obtained after centrifugation and the highest, 110 L/hm2, with the enzymatic action. As physical-chemical parameters did not present a behavior that contributes for the pre-treatment selection, permeate flux results suggest the use of enzyme as the recommended option. 650 $aAçaí 650 $aEnzima 650 $aEuterpe Oleracea 650 $aFruta Tropical 650 $aSuco de Fruta 653 $aPolpa de açaí 653 $aTecnologia de membrana 700 1 $aGOMES, F. S. 700 1 $aMATTIETTO, R. A. 700 1 $aCABRAL, L. M. C. 700 1 $aMATTA, V. M.
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