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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/10/2023 |
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Data da última atualização: |
09/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MABASSO, G. A.; SIQUEIRA, V. C.; RESENDE, O.; QUEQUETO, W. D.; SCHOENINGER, V.; SIMEONE, M. L. F.; MARTINS, E. A. S.; CRIPPA, D. S. |
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Afiliação: |
GERALDO ACACIO MABASSO, INSTITUTO FEDERAL GOIANO; VALDINEY CAMBUY SIQUEIRA, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; OSVALDO RESENDE INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA GOIANO, INSTITUTO FEDERAL GOIANO; WELLYTTON DARCI QUEQUETO, INSTITUTO FEDERAL GOIANO; VANDERLEIA SCHOENINGER, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; MARIA LUCIA FERREIRA SIMEONE, CNPMS; ELTON APARECIDO SIQUEIRA MARTINS, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; DIOGO SANTOS CRIPPA, UNVIERSIDADE FEDERAL DA GRANDE DOURADOS. |
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Título: |
The effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 182, 114855, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to assess the effect of continuous and intermittent drying with different rest times on the quality parameters of stored corn grains. The grains were collected at a moisture content of 25.37 g/100 g and subjected to drying at a temperature of 373 K and air flow rate of 1.5 m3 /(min m2). Drying was carried out using five different rest times (0, 4, 8, 12 and 16 h) and continued until the grains reached a final moisture content of 14 ± 0.3 g/100 g. After drying, the grains were stored under laboratory conditions and assessed at 0, 90, 180 and 270 d. The following conclusions were reached: the rest technique reduced grain damage after drying and during storage without substantially compromising proximal composition; longer rest times resulted in darker grains, while storage decreased the hue and increased the colour intensity of grains. Storage diminished the positive effect of intermittent drying on the arrangement, size and agglomeration of starch granules. |
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Thesagro: |
Armazenamento; Microscópio Eletrônico; Milho; Secagem; Zea Mays. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1157145/1/The-effect-of-intermittent-drying-with-variable-resting-times-on-quality-parameters-of-corn.pdf
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Marc: |
LEADER 01771naa a2200265 a 4500
001 2157145
005 2023-10-09
008 2023 bl uuuu u00u1 u #d
100 1 $aMABASSO, G. A.
245 $aThe effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage.$h[electronic resource]
260 $c2023
520 $aThis study aimed to assess the effect of continuous and intermittent drying with different rest times on the quality parameters of stored corn grains. The grains were collected at a moisture content of 25.37 g/100 g and subjected to drying at a temperature of 373 K and air flow rate of 1.5 m3 /(min m2). Drying was carried out using five different rest times (0, 4, 8, 12 and 16 h) and continued until the grains reached a final moisture content of 14 ± 0.3 g/100 g. After drying, the grains were stored under laboratory conditions and assessed at 0, 90, 180 and 270 d. The following conclusions were reached: the rest technique reduced grain damage after drying and during storage without substantially compromising proximal composition; longer rest times resulted in darker grains, while storage decreased the hue and increased the colour intensity of grains. Storage diminished the positive effect of intermittent drying on the arrangement, size and agglomeration of starch granules.
650 $aArmazenamento
650 $aMicroscópio Eletrônico
650 $aMilho
650 $aSecagem
650 $aZea Mays
700 1 $aSIQUEIRA, V. C.
700 1 $aRESENDE, O.
700 1 $aQUEQUETO, W. D.
700 1 $aSCHOENINGER, V.
700 1 $aSIMEONE, M. L. F.
700 1 $aMARTINS, E. A. S.
700 1 $aCRIPPA, D. S.
773 $tLWT - Food Science and Technology$gv. 182, 114855, 2023.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/06/2020 |
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Data da última atualização: |
05/06/2020 |
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Autoria: |
AGUILAR, C. N.; CABRAL, L. M. C.; JAUREGI, P. |
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Afiliação: |
Cristobal N. Aguilar, Universidad Autónoma de Coahuila, Saltillo, Mexico; LOURDES MARIA CORREA CABRAL, CTAA; Paula Jauregi, University of Reading, Reading, United Kingdom. |
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Título: |
Sustainable Processing Innovations for Foods. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Frontiers in Sustainable Food Systems, v. 4, n. 6, art. n. 57, 2020. |
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DOI: |
https://doi.org/10.3389/fsufs.2020.00057 |
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Idioma: |
Inglês |
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Notas: |
Editorial Article. |
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Palavras-Chave: |
Food by-product; Fruit waste; Probiotic; Sustainable food processing. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213771/1/fsufs-04-00057.pdf
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Marc: |
LEADER 00632naa a2200205 a 4500
001 2123080
005 2020-06-05
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3389/fsufs.2020.00057$2DOI
100 1 $aAGUILAR, C. N.
245 $aSustainable Processing Innovations for Foods.$h[electronic resource]
260 $c2020
500 $aEditorial Article.
653 $aFood by-product
653 $aFruit waste
653 $aProbiotic
653 $aSustainable food processing
700 1 $aCABRAL, L. M. C.
700 1 $aJAUREGI, P.
773 $tFrontiers in Sustainable Food Systems$gv. 4, n. 6, art. n. 57, 2020.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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