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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
22/11/2011 |
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Data da última atualização: |
11/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VOLLET-NETO, A.; MENEZES, C.; IMPERATRIZ-FONSECA, V. L. |
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Afiliação: |
AYRTON VOLLET-NETO, USP; CRISTIANO MENEZES, CPATU; VERA LUCIA IMPERATRIZ-FONSECA, UNIVERSIDADE FEDERAL RURAL DO SEMI-ÁRIDO. |
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Título: |
Brood production increases when artificial heating is provided to colonies of stingless bees. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Journal of Apicultural Research, v. 50, n. 3, p. 242-247, 2011. |
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DOI: |
10.3896/IBRA.1.50.3.09 |
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Idioma: |
Inglês |
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Conteúdo: |
Although stingless bees are capable of maintaining their nest temperature within certain limits, brood production of several species declines or even completely stops during periods of low ambient temperature. In the present study, we investigated whether the brood production of the meliponine species Nannotrigona testaceicornis can be artificially increased through heating the colonies during the cold season. For this, we monitored the rate of brood cell production of seven hives in intervals of 24 hours under two different experimental conditions: 1. without; and 2. with heating. Each treatment (first with and subsequently without heating) lasted for nine consecutive days. The ambient temperature (TA) during both experimental periods was very similar (TAWITH= 16.1ºC; TAWITHOUT = 16.3ºC). On average, the colonies built 3.6 brood cells per day without and 15.8 brood cells per day with artificial heating (Wilcoxon Rank Sum test: T = 10, Z = 4, P < 0.001). In both treatments, the rate of brood cell production increased with increasing environmental temperature (Spearman Rank Correlation: RWITH = 0.71, P = 0.02; RWITHOUT = 0.66, P = 0.05). We concluded that artificial heating during cold periods increased the brood cell production in N. testaceicornis. Our results indicate that the use of heaters for stingless bee hives during periods of low ambient temperature may be helpful for stingless beekeeping. |
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Palavras-Chave: |
Abelha-sem-ferrão; Aquecimento artificial; Meliponicultura; Produção de prole. |
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Categoria do assunto: |
O Insetos e Entomologia |
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Marc: |
LEADER 02086naa a2200205 a 4500
001 1906783
005 2022-11-11
008 2011 bl uuuu u00u1 u #d
024 7 $a10.3896/IBRA.1.50.3.09$2DOI
100 1 $aVOLLET-NETO, A.
245 $aBrood production increases when artificial heating is provided to colonies of stingless bees.$h[electronic resource]
260 $c2011
520 $aAlthough stingless bees are capable of maintaining their nest temperature within certain limits, brood production of several species declines or even completely stops during periods of low ambient temperature. In the present study, we investigated whether the brood production of the meliponine species Nannotrigona testaceicornis can be artificially increased through heating the colonies during the cold season. For this, we monitored the rate of brood cell production of seven hives in intervals of 24 hours under two different experimental conditions: 1. without; and 2. with heating. Each treatment (first with and subsequently without heating) lasted for nine consecutive days. The ambient temperature (TA) during both experimental periods was very similar (TAWITH= 16.1ºC; TAWITHOUT = 16.3ºC). On average, the colonies built 3.6 brood cells per day without and 15.8 brood cells per day with artificial heating (Wilcoxon Rank Sum test: T = 10, Z = 4, P < 0.001). In both treatments, the rate of brood cell production increased with increasing environmental temperature (Spearman Rank Correlation: RWITH = 0.71, P = 0.02; RWITHOUT = 0.66, P = 0.05). We concluded that artificial heating during cold periods increased the brood cell production in N. testaceicornis. Our results indicate that the use of heaters for stingless bee hives during periods of low ambient temperature may be helpful for stingless beekeeping.
653 $aAbelha-sem-ferrão
653 $aAquecimento artificial
653 $aMeliponicultura
653 $aProdução de prole
700 1 $aMENEZES, C.
700 1 $aIMPERATRIZ-FONSECA, V. L.
773 $tJournal of Apicultural Research$gv. 50, n. 3, p. 242-247, 2011.
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Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Data corrente: |
20/06/2011 |
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Data da última atualização: |
10/05/2024 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O. |
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Afiliação: |
ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALESSANDRO DE O. RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL. |
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Título: |
Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011. |
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Páginas: |
4p. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The product was elaborated with a rice and common bean mixed flour, using the proportion of 70% broken rice flour and 30% of broken common bean flour. The tested formulation was processed in a single-screw extruder. The extrusion parameters were set using three extrusion zones with temperatures of 40°C (1st zone), 60°C (2nd zone) e 80°C (3rd zone); mixture moisture during processing set at 14%; screw speed set at 177 rpm; feeding rate of 290g/minute and circular matrix of 3.85mm. The developed breakfast cereal was sprinkled with a sufficient quantity of a 70 ºBrix sucrose solution to make a final product with approximately 35% sugar. The processed formulation was manually collected, submitted to a forced air circulation oven drying and, afterwards, it was stored in polyethylene bags until analyses. The extruded obtained showed relatively low values for water absorption index (6.41g gel/g dry matter) and high values for water solubility index (44.50%). The expansion index of breakfast cereal was 8.89 indicating a good expansion of the final product. For apparent density it was observed the value of 0.25 and for instrumental texture evaluation, the value of 1,087.44g. The paste viscosity is an important attribute to study the functional properties of starchy food. Severe treatments destroy the starch granular structure, reducing the paste viscosity, what can be observed in this work through viscosity values below 130cP. It can be concluded that the use of broken common bean and rice mixed flour is an alternative to elaborate extruded breakfast cereal with good technological properties. MenosThe aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The product was elaborated with a rice and common bean mixed flour, using the proportion of 70% broken rice flour and 30% of broken common bean flour. The tested formulation was processed in a single-screw extruder. The extrusion parameters were set using three extrusion zones with temperatures of 40°C (1st zone), 60°C (2nd zone) e 80°C (3rd zone); mixture moisture during processing set at 14%; screw speed set at 177 rpm; feeding rate of 290g/minute and circular matrix of 3.85mm. The developed breakfast cereal was sprinkled with a sufficient quantity of a 70 ºBrix sucrose solution to make a final product with approximately 35% sugar. The processed formulation was manually collected, submitted to a forced air circulation oven drying and, afterwards, it was stored in polyethylene bags until analyses. The extruded obtained showed relatively low values for water absorption index (6.41g gel/g dry matter) and high values for water solubility index (44.50%). The expansion index of breakfast cereal was 8.89 indicating a good expansion of the final product. For apparent density it was observed the value of 0.25 and for instrumental texture evaluation, the value of 1,087.44g. The paste viscosity i... Mostrar Tudo |
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Thesagro: |
Arroz; Extrusão; Farinha mista; Feijão. |
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Thesaurus NAL: |
Breakfast cereals; Extrusion; Food technology; Rice flour; Thermoplastics. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/36696/1/FPE485.pdf
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Marc: |
LEADER 02809nam a2200253 a 4500
001 1894779
005 2024-05-10
008 2011 bl uuuu u00u1 u #d
100 1 $aCARVALHO, A. V.
245 $aProcessing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food$c2011
300 $a4p.$c1 CD-ROM.
520 $aThe aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water absorption index, water solubility index, apparent density, viscosity and instrumental texture. The product was elaborated with a rice and common bean mixed flour, using the proportion of 70% broken rice flour and 30% of broken common bean flour. The tested formulation was processed in a single-screw extruder. The extrusion parameters were set using three extrusion zones with temperatures of 40°C (1st zone), 60°C (2nd zone) e 80°C (3rd zone); mixture moisture during processing set at 14%; screw speed set at 177 rpm; feeding rate of 290g/minute and circular matrix of 3.85mm. The developed breakfast cereal was sprinkled with a sufficient quantity of a 70 ºBrix sucrose solution to make a final product with approximately 35% sugar. The processed formulation was manually collected, submitted to a forced air circulation oven drying and, afterwards, it was stored in polyethylene bags until analyses. The extruded obtained showed relatively low values for water absorption index (6.41g gel/g dry matter) and high values for water solubility index (44.50%). The expansion index of breakfast cereal was 8.89 indicating a good expansion of the final product. For apparent density it was observed the value of 0.25 and for instrumental texture evaluation, the value of 1,087.44g. The paste viscosity is an important attribute to study the functional properties of starchy food. Severe treatments destroy the starch granular structure, reducing the paste viscosity, what can be observed in this work through viscosity values below 130cP. It can be concluded that the use of broken common bean and rice mixed flour is an alternative to elaborate extruded breakfast cereal with good technological properties.
650 $aBreakfast cereals
650 $aExtrusion
650 $aFood technology
650 $aRice flour
650 $aThermoplastics
650 $aArroz
650 $aExtrusão
650 $aFarinha mista
650 $aFeijão
700 1 $aBASSINELLO, P. Z.
700 1 $aRIOS, A. de O.
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