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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
20/01/2020 |
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Data da última atualização: |
22/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CRUSIOL, L. G. T.; NANNI, M. R.; FURLANETTO, R. H.; SIBALDELLI, R. N. R.; CEZAR, E.; MERTZ-HENNING, L. M.; NEPOMUCENO, A. L.; NEUMAIER, N.; FARIAS, J. R. B. |
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Afiliação: |
UEM; UEM; UEM; RUBSON NATAL RIBEIRO SIBALDELLI, CNPSO; UEM; LILIANE MARCIA MERTZ HENNING, CNPSO; ALEXANDRE LIMA NEPOMUCENO, CNPSO; NORMAN NEUMAIER, CNPSO; JOSE RENATO BOUCAS FARIAS, CNPSO. |
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Título: |
UAV-based thermal imaging in the assessment of water status of soybean plants. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
INTERNATIONAL JOURNAL OF REMOTE SENSING, v. 41, n. 9, p. 3243-3265, 2020. |
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DOI: |
10.1080/01431161.2019.1673914 |
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Idioma: |
Inglês |
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Thesagro: |
Absorção de Água; Água; Soja. |
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Thesaurus Nal: |
Soybeans; Water balance. |
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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/item/209131/1/aberto-p-3243-UAV-based-thermal-imaging-in-the-assessment-of-water-status-of-soybean-plants.pdf
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Marc: |
LEADER 00829naa a2200277 a 4500
001 2119003
005 2020-04-22
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1080/01431161.2019.1673914$2DOI
100 1 $aCRUSIOL, L. G. T.
245 $aUAV-based thermal imaging in the assessment of water status of soybean plants.$h[electronic resource]
260 $c2020
650 $aSoybeans
650 $aWater balance
650 $aAbsorção de Água
650 $aÁgua
650 $aSoja
700 1 $aNANNI, M. R.
700 1 $aFURLANETTO, R. H.
700 1 $aSIBALDELLI, R. N. R.
700 1 $aCEZAR, E.
700 1 $aMERTZ-HENNING, L. M.
700 1 $aNEPOMUCENO, A. L.
700 1 $aNEUMAIER, N.
700 1 $aFARIAS, J. R. B.
773 $tINTERNATIONAL JOURNAL OF REMOTE SENSING$gv. 41, n. 9, p. 3243-3265, 2020.
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Registro original: |
Embrapa Soja (CNPSO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
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Autoria: |
ASCHERI, J. L. R. |
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Afiliação: |
JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Thermoplastic food extrusion, questions, and answers: a simplified approach. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Ponta Grossa, PR: Atena, 2023. |
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DOI: |
https://doi.org/10.22533/at.ed.390221612 |
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Idioma: |
Inglês |
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Conteúdo: |
Thermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order to add value and consequent income improvement. Due to the existence of a wide variety of extruders, from the simplest to the most complex, with single or double screws and different accessories, the entrepreneur will need to evaluate which is the most appropriate, both from an economic and technological point of view. A decision that needs to be studied in order to guarantee investment and success with the productivity of the production line. For the reasons described, this little book of questions and answers has been created for those who want to preliminarily know the circumstances of the thermoplastic extrusion process. MenosThermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order ... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02560nam a2200133 a 4500
001 2153700
005 2023-05-25
008 2023 bl uuuu 00u1 u #d
024 7 $ahttps://doi.org/10.22533/at.ed.390221612$2DOI
100 1 $aASCHERI, J. L. R.
245 $aThermoplastic food extrusion, questions, and answers$ba simplified approach.$h[electronic resource]
260 $aPonta Grossa, PR: Atena$c2023
520 $aThermoplastic extrusion is a technological process for pre-cooking or cooking various raw materials derived from cereals, grains such as legumes, pulses, starches from different sources, agro-industrial by-products, etc. The raw material is previously prepared according to the need for particle size, packaged with the amount of water sufficient to cause the expected degree of cooking, by passing through a screw with a defined configuration inserted in a cannon or barrel with sufficient temperature in its heating zones, in order to modify its characteristics caused by the heat and shear produced inside the barrel in order to gain new organoleptic characteristics, such as texture, taste, odor and nutritional and functional properties. Many commercially available foods are prepared by this process: snacks, breakfast cereals, pre-cooked or instant flour, and cookies, among other foods for human consumption. On the other hand, in livestock, a wide variety of rations are used for different species as well as their stages of growth according to nutritional needs, in the same way for pets (pet food), food of different types according to the requirements in each case. Another sector with high production values is aquaculture, with the delivery of feed for different species and levels of growth, which together involve large revenues for these sectors. In this sense, entrepreneurs from different areas emerge with the desire to use this technology with the available resources, in order to add value and consequent income improvement. Due to the existence of a wide variety of extruders, from the simplest to the most complex, with single or double screws and different accessories, the entrepreneur will need to evaluate which is the most appropriate, both from an economic and technological point of view. A decision that needs to be studied in order to guarantee investment and success with the productivity of the production line. For the reasons described, this little book of questions and answers has been created for those who want to preliminarily know the circumstances of the thermoplastic extrusion process.
650 $aFood technology
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