| |
|
|
| Registros recuperados : 8 | |
| 4. |  | ALVARENGA, E. M.; RIBEIRO, D. N.; BRAGANÇA, S. M.; GONELI, A. L. D.; DIAS, D. C. F. S. Teste de condutividade elétrica para avaliar o vigor de sementes de milho-pipoca. Informativo Abrates, Londrina, v. 13, n. 3, p. 275, set. 2003. Trabalho apresentado no 13º Congresso Brasileiro de Sementes, 2003, Londrina. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
|   |
| 7. | | OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C. Modeling of the shrinkage kinetics of coffee berries during drying. Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011.| Biblioteca(s): Embrapa Agrossilvipastoril; Embrapa Café. |
|  |
| 8. | | BOTELHO, F. M.; CORRÊA, P. C.; GONELI, A. L. D.; MARTINS, M. A.; MAGALHÃES, F. E. A.; CAMPOS, S. de C. Periods of constant and falling-rate for infrared drying of carrot slices. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 15, n. 8, p. 845-852, ago., 2011.| Biblioteca(s): Embrapa Agrossilvipastoril; Embrapa Algodão. |
| |
| Registros recuperados : 8 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agrossilvipastoril; Embrapa Café. |
|
Data corrente: |
04/10/2011 |
|
Data da última atualização: |
24/10/2011 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 2 |
|
Autoria: |
OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C. |
|
Afiliação: |
Instituto Federal de Brasília; Universidade Federal de Viçosa; Universidade Federal de Mato Grosso; Universidade Federal da Grande Dourados; PAULO CESAR AFONSO JUNIOR, SAPC; Silvia Carvalho Campos, Embrapa Agrossilvipastoril. |
|
Título: |
Modeling of the shrinkage kinetics of coffee berries during drying. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively. |
|
Palavras-Chave: |
Coffea arabica L; Desidradatação; Post-harvest; SurFace area-to-volume ratio. |
|
Thesagro: |
Café; Coffea Arábica; Modelo de simulação; Secagem. |
|
Thesaurus NAL: |
Activation energy; Postharvest treatment; Shrinkage; Simulation models. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/44309/1/2011AP01.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/42831/1/Modeling-of-the-shrinkage.pdf
|
|
Marc: |
LEADER 02110naa a2200325 a 4500
001 1903861
005 2011-10-24
008 2011 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, G. H. H.
245 $aModeling of the shrinkage kinetics of coffee berries during drying.$h[electronic resource]
260 $c2011
520 $aThe effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively.
650 $aActivation energy
650 $aPostharvest treatment
650 $aShrinkage
650 $aSimulation models
650 $aCafé
650 $aCoffea Arábica
650 $aModelo de simulação
650 $aSecagem
653 $aCoffea arabica L
653 $aDesidradatação
653 $aPost-harvest
653 $aSurFace area-to-volume ratio
700 1 $aCORRÊA, P. C.
700 1 $aBOTELHO, F. M.
700 1 $aGONELI, A. L. D.
700 1 $aAFONSO JUNIOR, P. C.
700 1 $aCAMPOS, S. C.
773 $tActa Scientiarum. Agronomy Maringá$gv.33, n.3, p.423-428, 2011.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agrossilvipastoril (CPAMT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
