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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/03/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, L. F.; FIGUEIREDO, L. P.; MARTINS, M. A.; LUVIZARO, L. B.; bLARA, B. R. B.; OLIVEIRA, C. R.; GUIMARÃES JUNIOR, M.; TONOLI, G. H. D.; DIAS, M. V. |
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Afiliação: |
MARIA ALICE MARTINS, CNPDIA. |
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Título: |
Active coatings of thermoplastic starch and chitosan with alpha-tocopherol/bentonite for special green coffee beans. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 170, 2021. |
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Páginas: |
810 - 819 |
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ISSN: |
0141-8130 |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2020.12.199 |
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Idioma: |
Inglês |
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Conteúdo: |
The quality of green coffee beans (GCBs) is possibly affected by storage conditions. Edible polymer coatings for GCBs can help preserve flavors and improve shelf life of GCBs. This study aimed to incorporate α-tocopherol, a powerful antioxidant, in thermoplastic starch [TPS] and chitosan [TPC] and determined the best cavitation energy (960–3840 J·mL−1 ) using an ultrasonic probe. Then, we evaluated the incorporation of bentonite (0% and 2% m/ m) and α-tocopherol (0% and 10% m/m) in the best energy cavitation/biopolymer combination. The TPS and TPC coatings demonstrated good adherence to the GCBs, measured by surface energy. The dispersion of α-tocopherol in TPC, with cavitation energy 960 J·mL−1 , promoted greater stability (greater zeta potential), thereby increasing antioxidant activity by 28% compared to TPS, therefore, was selected for a second stage. Incorporation of 2% bentonite into the TPC, with 10% α-tocopherol, resulted in a 3.7 × 10−10 g·m−1 ·s−1 ·Pa−1 water vapor permeability, which is satisfactory for prevented of moisture gain during storage. The compressive load showed values of 375 N to the non-coated GCB and around 475 N with the insertion of coatings to the GCB. Thus, a TPC/α-tocopherol/ bentonite combination, dispersed with 960 J·mL−1 energy, was highly effective in the development of biopolymeric coatings for the GCBs. |
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Palavras-Chave: |
Cavitation energy; Ultrasonic probe; WVP; XRD. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02305naa a2200301 a 4500
001 2130989
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a0141-8130
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2020.12.199$2DOI
100 1 $aFERREIRA, L. F.
245 $aActive coatings of thermoplastic starch and chitosan with alpha-tocopherol/bentonite for special green coffee beans.$h[electronic resource]
260 $c2021
300 $a810 - 819
520 $aThe quality of green coffee beans (GCBs) is possibly affected by storage conditions. Edible polymer coatings for GCBs can help preserve flavors and improve shelf life of GCBs. This study aimed to incorporate α-tocopherol, a powerful antioxidant, in thermoplastic starch [TPS] and chitosan [TPC] and determined the best cavitation energy (960–3840 J·mL−1 ) using an ultrasonic probe. Then, we evaluated the incorporation of bentonite (0% and 2% m/ m) and α-tocopherol (0% and 10% m/m) in the best energy cavitation/biopolymer combination. The TPS and TPC coatings demonstrated good adherence to the GCBs, measured by surface energy. The dispersion of α-tocopherol in TPC, with cavitation energy 960 J·mL−1 , promoted greater stability (greater zeta potential), thereby increasing antioxidant activity by 28% compared to TPS, therefore, was selected for a second stage. Incorporation of 2% bentonite into the TPC, with 10% α-tocopherol, resulted in a 3.7 × 10−10 g·m−1 ·s−1 ·Pa−1 water vapor permeability, which is satisfactory for prevented of moisture gain during storage. The compressive load showed values of 375 N to the non-coated GCB and around 475 N with the insertion of coatings to the GCB. Thus, a TPC/α-tocopherol/ bentonite combination, dispersed with 960 J·mL−1 energy, was highly effective in the development of biopolymeric coatings for the GCBs.
653 $aCavitation energy
653 $aUltrasonic probe
653 $aWVP
653 $aXRD
700 1 $aFIGUEIREDO, L. P.
700 1 $aMARTINS, M. A.
700 1 $aLUVIZARO, L. B.
700 1 $abLARA, B. R. B.
700 1 $aOLIVEIRA, C. R.
700 1 $aGUIMARÃES JUNIOR, M.
700 1 $aTONOLI, G. H. D.
700 1 $aDIAS, M. V.
773 $tInternational Journal of Biological Macromolecules$gv. 170, 2021.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Biblioteca |
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Cutter |
Registro |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
11/12/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 3 |
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Autoria: |
ANDRADE, E. T. de; REZENDE, R. P.; BORÉM, F. M.; ROSA, S. D. V. F. da; OLIVEIRA, F. da S. de; RIOS, P. A. |
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Afiliação: |
EDNILTON TAVARES DE ANDRADE, UNIVERSIDADE FEDERAL DE LAVRAS; RENAN PEREIRA REZENDE, UNIVERSIDADE FEDERAL DE LAVRAS; FLÁVIO MEIRA BORÉM, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; FILIPE DA SILVA DE OLIVEIRA, UNIVERSIDADE FEDERAL DE LAVRAS; PAULA ALMEIDA RIOS, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Numerical simulation of the temperature distribution of coffee stored in cooled and natural environments. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Ciência e Natura, v. 45, e12, 2023. |
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Páginas: |
28 p. |
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DOI: |
https://doi.org/10.5902/2179460X74111 |
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Idioma: |
Inglês |
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Conteúdo: |
The storage of agricultural products is of great importance in maintaining product quality between harvest and commercialization. The use of numerical and computational techniques, such as the finite element method (FEM) and computational fluid dynamics (CFD), allows the analysis and simulation of systems that involve heat transfer, as is the case of grain storage. A computational model based on these techniques that satisfactorily represents a real system was used to test and to analyze decision alternatives without the need for real experimentation. In this study, we sought to study the behavior of the temperature of a mass of stored mocha coffee beans by using computational techniques, as requested by the private sector. The coffee was stored for 6 months in two types of environments: a cooled environment between 15 and 18 °C by using an air temperature control equipment used for artificial cooling and a natural environment. A computational model was developed to simulate the heat transfer process for both types of storage. In the comparison of the temperature distribution during storage from simulation results and for experimental results, an overall mean relative error of 2.34% was obtained for coffee stored in a natural environment, and that of 5.74% was obtained for coffee stored in a cooled environment. |
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Thesaurus NAL: |
Coffee beans; Cold storage; Drying temperature; Stored grain; Temperature. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159455/1/Numerical-simulation-temperature.pdf
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Marc: |
LEADER 02120naa a2200265 a 4500
001 2159455
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.5902/2179460X74111$2DOI
100 1 $aANDRADE, E. T. de
245 $aNumerical simulation of the temperature distribution of coffee stored in cooled and natural environments.$h[electronic resource]
260 $c2023
300 $a28 p.
520 $aThe storage of agricultural products is of great importance in maintaining product quality between harvest and commercialization. The use of numerical and computational techniques, such as the finite element method (FEM) and computational fluid dynamics (CFD), allows the analysis and simulation of systems that involve heat transfer, as is the case of grain storage. A computational model based on these techniques that satisfactorily represents a real system was used to test and to analyze decision alternatives without the need for real experimentation. In this study, we sought to study the behavior of the temperature of a mass of stored mocha coffee beans by using computational techniques, as requested by the private sector. The coffee was stored for 6 months in two types of environments: a cooled environment between 15 and 18 °C by using an air temperature control equipment used for artificial cooling and a natural environment. A computational model was developed to simulate the heat transfer process for both types of storage. In the comparison of the temperature distribution during storage from simulation results and for experimental results, an overall mean relative error of 2.34% was obtained for coffee stored in a natural environment, and that of 5.74% was obtained for coffee stored in a cooled environment.
650 $aCoffee beans
650 $aCold storage
650 $aDrying temperature
650 $aStored grain
650 $aTemperature
700 1 $aREZENDE, R. P.
700 1 $aBORÉM, F. M.
700 1 $aROSA, S. D. V. F. da
700 1 $aOLIVEIRA, F. da S. de
700 1 $aRIOS, P. A.
773 $tCiência e Natura$gv. 45, e12, 2023.
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