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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
19/07/2006 |
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Data da última atualização: |
19/07/2006 |
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Autoria: |
VALADÃO, R. M.; FRANCHIN, A. G.; MARÇAL JÚNIOR, O. |
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Título: |
A avifauna no Parque Municipal Victório Siquierolli, zona urbana de Uberlândia (MG). |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Biotemas, Florianópolis, v. 19, n. 1, p. 81-91, mar. 2006. |
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Idioma: |
Português |
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Palavras-Chave: |
Ave; Avifauna; Ecologia urbana; Ecossistema urbano; Parque urbano. |
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Thesagro: |
Cerrado. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00588naa a2200205 a 4500
001 1313710
005 2006-07-19
008 2006 bl uuuu u00u1 u #d
100 1 $aVALADÃO, R. M.
245 $aA avifauna no Parque Municipal Victório Siquierolli, zona urbana de Uberlândia (MG).
260 $c2006
650 $aCerrado
653 $aAve
653 $aAvifauna
653 $aEcologia urbana
653 $aEcossistema urbano
653 $aParque urbano
700 1 $aFRANCHIN, A. G.
700 1 $aMARÇAL JÚNIOR, O.
773 $tBiotemas, Florianópolis$gv. 19, n. 1, p. 81-91, mar. 2006.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
03/09/2004 |
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Data da última atualização: |
24/04/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X. |
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Afiliação: |
GRAZIELLA C. ANTONIO, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Osmotic dehydration of papaya (Carica papaya L.): influence of process variables. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004. |
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Volume: |
v. C |
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Páginas: |
p. 1998-2004 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive. |
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Palavras-Chave: |
Osmotic dehydration; Papaya; Projeto experimental. |
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Thesagro: |
Carica Papaya; Desidratação osmótica; Mamão. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/196276/1/Drying-pag-1998-2004.pdf
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Marc: |
LEADER 02139nam a2200253 a 4500
001 1154164
005 2019-04-24
008 2004 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aOsmotic dehydration of papaya (Carica papaya L.)$binfluence of process variables.
260 $aIn: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School$c2004
300 $ap. 1998-2004 v. C
490 $vv. C
520 $aBrazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive.
650 $aCarica Papaya
650 $aDesidratação osmótica
650 $aMamão
653 $aOsmotic dehydration
653 $aPapaya
653 $aProjeto experimental
700 1 $aAZOUBEL, P. M.
700 1 $aALVES, D. G.
700 1 $aEL-AOUAR, A. A.
700 1 $aMURR, F. E. X.
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