| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
31/03/2011 |
|
Data da última atualização: |
10/06/2013 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
GRASSI, V.; OLIVEIRA, J. E.; SCAGION, V. P.; MEDEIROS, E. S.; MATTOSO, L. H. C. |
|
Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
|
Título: |
New electronic tongue design for the qualitative analysis of natural waters. |
|
Ano de publicação: |
2010 |
|
Fonte/Imprenta: |
In: ENCONTRO DA SBPMAT, 9; BRAZILIAN MRS MEETING, 9., 2010, Ouro Preto. Proceedings... [S. l.]: SBPMat, 2010. 1 CD-ROM. |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Evento. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/84255/1/proci-10.00304.pdf
|
|
Marc: |
LEADER 00536nam a2200157 a 4500
001 1884188
005 2013-06-10
008 2010 bl uuuu u00u1 u #d
100 1 $aGRASSI, V.
245 $aNew electronic tongue design for the qualitative analysis of natural waters.
260 $aIn: ENCONTRO DA SBPMAT, 9; BRAZILIAN MRS MEETING, 9., 2010, Ouro Preto. Proceedings... [S. l.]: SBPMat, 2010. 1 CD-ROM.$c2010
653 $aEvento
700 1 $aOLIVEIRA, J. E.
700 1 $aSCAGION, V. P.
700 1 $aMEDEIROS, E. S.
700 1 $aMATTOSO, L. H. C.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
|
Data corrente: |
20/06/2011 |
|
Data da última atualização: |
10/05/2024 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
CARVALHO, A. V.; RIOS, A. de O.; BASSINELLO, P. Z. |
|
Afiliação: |
ANA VANIA CARVALHO, CPATU; ALESSANDRO DE O. RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; PRISCILA ZACZUK BASSINELLO, CNPAF. |
|
Título: |
Optimization of technological parameters to produce breakfast cereal from rice and common bean flour by extrusion. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011. |
|
Páginas: |
5p. |
|
Descrição Física: |
1 CD-ROM. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and processing conditions on the final product characteristics. To elaborate the breakfast cereal it was applied a complete experimental design 23, testing the following parameters: common bean flour percentage, moisture and processing temperature, and having the protein content, apparent density and expansion index as statistical answers. Different formulations were processed in a single-screw extrusion. Based on statistical analyses results, for the protein variable, the factors common bean flour percentage, moisture, temperature and the interaction between moisture and temperature were significant. As expected, it was observed a positive effect for common bean flour and a negative effect for moisture, that is, the increase of common bean flour percentage from 13 to 47% and of moisture from 10 to 20%, increased the protein content of the final product. The variable of temperature was significant in the quadratic model, indicating that small variations on the temperature may influence the final protein level. With bean flour contents of 30% considerable contents of protein (13%) were obtained, without prejudicing the technological parameters, once these parameters showed better answers with lower values to this variable. Besides the bean flour content, the apparent density showed as significant answers the moisture content and the interactions between bean flour versus moisture and bean flour versus temperature, since lower values of these variables reduce the apparent density value of the final product. Temperature and the interaction temperature versus moisture were relevant, however to obtain a cereal with lower apparent density (0.20 g/cm³) one should not increase the processing temperature to values up to 100ºC. To the expansion index, the common bean flour percentage, the moisture, the temperature and the moisture versus temperature interaction were significant, having been observed higher expansion indexes (approximately 9.0) when intermediate temperature and moisture were applied. Since technological characteristics are primordial to obtain a final product with quality, the better results indicated a bean flour content of 30%, moisture of 14% and temperature at the 3rd extrusion zone of 80oC, resulting a final product with 13% crude protein, 0.20 g/cm³ apparent density and 9.5 expansion index. MenosThe objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and processing conditions on the final product characteristics. To elaborate the breakfast cereal it was applied a complete experimental design 23, testing the following parameters: common bean flour percentage, moisture and processing temperature, and having the protein content, apparent density and expansion index as statistical answers. Different formulations were processed in a single-screw extrusion. Based on statistical analyses results, for the protein variable, the factors common bean flour percentage, moisture, temperature and the interaction between moisture and temperature were significant. As expected, it was observed a positive effect for common bean flour and a negative effect for moisture, that is, the increase of common bean flour percentage from 13 to 47% and of moisture from 10 to 20%, increased the protein content of the final product. The variable of temperature was significant in the quadratic model, indicating that small variations on the temperature may influence the final protein level. With bean flour contents of 30% considerable contents of protein (13%) were obtained, without prejudicing the technological parameters, once these parameters showed better answers with lower values to this variable. Besides the bean flour content, the apparent density showed as ... Mostrar Tudo |
|
Thesagro: |
Arroz; Extrusão; Farinha; Feijão. |
|
Thesaurus NAL: |
Breakfast cereals; Experimental design; Extrusion; Thermoplastics. |
|
Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/36698/1/MCF481.pdf
|
|
Marc: |
LEADER 03395nam a2200241 a 4500
001 1894777
005 2024-05-10
008 2011 bl uuuu u00u1 u #d
100 1 $aCARVALHO, A. V.
245 $aOptimization of technological parameters to produce breakfast cereal from rice and common bean flour by extrusion.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food$c2011
300 $a5p.$c1 CD-ROM.
520 $aThe objective of the present work was to investigate the relevant parameters to elaborate breakfast cereal from a mix of rice and common bean flour and to evaluate the influence of formulations and processing conditions on the final product characteristics. To elaborate the breakfast cereal it was applied a complete experimental design 23, testing the following parameters: common bean flour percentage, moisture and processing temperature, and having the protein content, apparent density and expansion index as statistical answers. Different formulations were processed in a single-screw extrusion. Based on statistical analyses results, for the protein variable, the factors common bean flour percentage, moisture, temperature and the interaction between moisture and temperature were significant. As expected, it was observed a positive effect for common bean flour and a negative effect for moisture, that is, the increase of common bean flour percentage from 13 to 47% and of moisture from 10 to 20%, increased the protein content of the final product. The variable of temperature was significant in the quadratic model, indicating that small variations on the temperature may influence the final protein level. With bean flour contents of 30% considerable contents of protein (13%) were obtained, without prejudicing the technological parameters, once these parameters showed better answers with lower values to this variable. Besides the bean flour content, the apparent density showed as significant answers the moisture content and the interactions between bean flour versus moisture and bean flour versus temperature, since lower values of these variables reduce the apparent density value of the final product. Temperature and the interaction temperature versus moisture were relevant, however to obtain a cereal with lower apparent density (0.20 g/cm³) one should not increase the processing temperature to values up to 100ºC. To the expansion index, the common bean flour percentage, the moisture, the temperature and the moisture versus temperature interaction were significant, having been observed higher expansion indexes (approximately 9.0) when intermediate temperature and moisture were applied. Since technological characteristics are primordial to obtain a final product with quality, the better results indicated a bean flour content of 30%, moisture of 14% and temperature at the 3rd extrusion zone of 80oC, resulting a final product with 13% crude protein, 0.20 g/cm³ apparent density and 9.5 expansion index.
650 $aBreakfast cereals
650 $aExperimental design
650 $aExtrusion
650 $aThermoplastics
650 $aArroz
650 $aExtrusão
650 $aFarinha
650 $aFeijão
700 1 $aRIOS, A. de O.
700 1 $aBASSINELLO, P. Z.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
