| |
|
|
| Registros recuperados : 59 | |
| 12. |  | SANTOS, V. M. C. S.; PINTO, M. A. S.; BIZZO, H. R.; DESCHAMPS, C. Seasonal variation of vegetative growth, essential oil yield and composition of menthol mint genotypes at southern Brazil. Bioscience Journal, Uberlândia, v. 28, n. 5, p. 790-798, Sept./Oct. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|    |
| 13. | | CHAVES, F. C. M.; CHAGAS, A. C. de S.; SOUZA, A. M. de; PINTO, M. A. S.; BIZZO, H. R. Content and chemical composition of essential oil of alecrim-pimenta in Manaus - Amazonas state, Brazil. In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: abstracts. [S.l.]: ISHS, 2010. v. 1, p. 81.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amazônia Ocidental; Embrapa Pecuária Sudeste. |
| |
| 14. | | CHAVES, F. C. M.; CHAGAS, A. C. de S.; SOUZA, A. M. de; PINTO, M. A. S.; BIZZO, H. R. Content and Chemical Composition of Essential Oil of "Alecrim-pimenta" in Manaus, Amazonas State, Brazil. In: INTERNATIONAL HORTICULTURAL CONGRESS ON SCIENCE AND HORTICULTURE FOR PEOPLE, 28., 2010, Lisbon. Proceedings of XXVIIIth IHC - IHC Seminar: a new look at medicinal and aromatic plants Acta Horticulturae, v. 925, p. 131-134, 2011.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amazônia Ocidental. |
|  |
| 15. | | PARFITT, J. M. B.; BRETENHA, G.; MATTOS, G. S. de; PINTO, M. A. B.; THEISEN, G.; SCIVITTARO, W. B. Comportamento do arroz irrigado por aspersão em diferentes sistemas de produção no RS. In: CONGRESSO BRASILEIRO DE ARROZ IRRIGADO, 8., 2013, Santa Maria. Avaliando cenários para a produção sustentável de arroz: anais. Santa Maria: UFSM; Porto Alegre: Sosbai, 2013.| Biblioteca(s): Embrapa Clima Temperado. |
| |
| 16. | | PARFITT, J. M. B.; WINKLER, A. S.; PINTO, M. A. B.; SILVA, J. T. da S.; TIMM, L. C. Irrigação e drenagem para cultivo de soja e milho. In: EMYGDIO, B. M.; ROSA, A. P. S. A. da; OLIVEIRA, A. C. B. de (Ed.). Cultivo de soja e milho em terras baixas do Rio Grande do Sul. Brasília, DF: Embrapa, 2017. 336 p. il. color. p. 45-78| Biblioteca(s): Embrapa Clima Temperado. |
| |
| 20. | | PINTO, M. A. B.; PARFITT, J. M. B.; NEMITZ, A. M. J.; SCIVITTARO, W. B.; WINKLER, A. S. Physical attributes of a chernosol on the west border of rio grande do sul cultivated with rice in two cultivation and irrigation systems. In: ISTRO CONFERENCE, 19.; SUCS MEETING, 4., 2012, Montevideo. Striving for sustainable high productivity. [S.l.]: ISTRO, 2012.| Biblioteca(s): Embrapa Clima Temperado. |
| |
| Registros recuperados : 59 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Gado de Leite. |
|
Data corrente: |
06/07/2017 |
|
Data da última atualização: |
30/01/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
MEURER, I. R.; LANGE, C. C.; HUNGARO, H. M.; BELL, M. J. V.; ANJOS, V. de C. dos; SILVA, C. A. de S.; PINTO, M. A. de O. |
|
Afiliação: |
Igor Rosa Meurer, UFJF; CARLA CHRISTINE LANGE, CNPGL; Humberto Moreira Hungaro, UFJF; Maria Jose Valenzuela Bell, UFJF; Virgilio de Carvalho dos Anjos, UFJF; Cleuber Antonio de Sa Silva, IF-SUDESTE, Rio Pomba, MG; Miriam Aparecida de Oliveira Pinto, UFJF. |
|
Título: |
Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
Journal of Cleaner Production, v. 153, p. 483-490, 2017. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection. MenosThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHO... Mostrar Tudo |
|
Palavras-Chave: |
Package; Waste. |
|
Thesaurus NAL: |
environment; food safety; UHT milk. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02443naa a2200253 a 4500
001 2072148
005 2023-01-30
008 2017 bl uuuu u00u1 u #d
100 1 $aMEURER, I. R.
245 $aQuantification of whole ultra high temperature UHT milk waste as a function of packages type and design.$h[electronic resource]
260 $c2017
520 $aThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection.
650 $aenvironment
650 $afood safety
650 $aUHT milk
653 $aPackage
653 $aWaste
700 1 $aLANGE, C. C.
700 1 $aHUNGARO, H. M.
700 1 $aBELL, M. J. V.
700 1 $aANJOS, V. de C. dos
700 1 $aSILVA, C. A. de S.
700 1 $aPINTO, M. A. de O.
773 $tJournal of Cleaner Production$gv. 153, p. 483-490, 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
