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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
02/08/2016 |
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Data da última atualização: |
02/08/2016 |
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Autoria: |
LELLIS, W. A.; RUSSELL, J. A. |
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Título: |
Effect of temperature on survival growth and feed intake of postlarval spiny lobsters, Panulirus argus. |
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Ano de publicação: |
1990 |
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Fonte/Imprenta: |
Aquaculture, v. 90, n. 1, p. 1-9, 1990. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Lagostas postlarval. |
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Thesagro: |
Crescimento; Ração; Sobrevivência; Temperatura. |
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Thesaurus Nal: |
Panulirus argus. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00559naa a2200193 a 4500
001 2050075
005 2016-08-02
008 1990 bl --- 0-- u #d
100 1 $aLELLIS, W. A.
245 $aEffect of temperature on survival growth and feed intake of postlarval spiny lobsters, Panulirus argus.
260 $c1990
650 $aPanulirus argus
650 $aCrescimento
650 $aRação
650 $aSobrevivência
650 $aTemperatura
653 $aLagostas postlarval
700 1 $aRUSSELL, J. A.
773 $tAquaculture$gv. 90, n. 1, p. 1-9, 1990.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
11/12/2017 |
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Data da última atualização: |
11/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SILVA, M. de O. e; GOMES, F. C.; ROSA, S. D. V. F. da. |
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Afiliação: |
MARIANA DE OLIVEIRA E SILVA, UFLA; FRANCISCO CARLOS GOMES, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC. |
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Título: |
Ultrasonic pulse technique for evaluation of mechanical damage in processed coffee beans. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Semina. Ciências Agrárias, Londrina, v. 38, n. 5, p. 3007-318, set./out. 2017. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Técnica de pulso ultrassônico para avaliação de danos mecânicos em grãos de café beneficiados. |
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Conteúdo: |
The knowledge of the physical characteristics of the coffee bean allows the transition from the conventional storage model in bags to the silo storage, and as an indirect measure of the improvement and conservation of the quality of the stored grain. The elastic modulus allows comparisons on the strength of material. The variations of this occur due to its chemical composition, microstructures and material defects, being able to be used as indicator of the physical integrity of the grain. The ultrasonic pulse technique is an alternative to obtain the elastic modulus in a simple and non-destructive way. In this context, it was proposed the development of a non-destructive methodology that will perform the quality evaluation by determining the elastic modulus of the coffee beans. For this purpose, a reference silo was constructed, reproducing the storage conditions, and the elastic modulus values were determined. The values obtained by the Stress Wave Timer apparatus are between 2.54 and 4.23 MPa, with a maximum load of 8.32 kN, and a calculated vertical pressure of 1,526 kPa. To evaluate the impact of the storage conditions and the loads applied during the non-destructive test, laboratory tests applied in seeds were performed, and the tetrazolium test was the only one able to differentiate the samples. It was concluded that Stress Wave Timer was able to determine the elastic modulus values for the coffee bean mass and could be used as an indicative of the quality. |
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Palavras-Chave: |
Compression test; Módulo de elasticidade; Stress wave timer; Teste de compressão. |
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Thesagro: |
Armazenamento de alimento; Café. |
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Thesaurus NAL: |
Modulus of elasticity. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/168595/1/ultrasonic-pulse-technique-for-evaluation.pdf
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Marc: |
LEADER 02360naa a2200241 a 4500
001 2082071
005 2017-12-11
008 2017 bl uuuu u00u1 u #d
100 1 $aSILVA, M. de O. e
245 $aUltrasonic pulse technique for evaluation of mechanical damage in processed coffee beans.$h[electronic resource]
260 $c2017
500 $aTítulo em português: Técnica de pulso ultrassônico para avaliação de danos mecânicos em grãos de café beneficiados.
520 $aThe knowledge of the physical characteristics of the coffee bean allows the transition from the conventional storage model in bags to the silo storage, and as an indirect measure of the improvement and conservation of the quality of the stored grain. The elastic modulus allows comparisons on the strength of material. The variations of this occur due to its chemical composition, microstructures and material defects, being able to be used as indicator of the physical integrity of the grain. The ultrasonic pulse technique is an alternative to obtain the elastic modulus in a simple and non-destructive way. In this context, it was proposed the development of a non-destructive methodology that will perform the quality evaluation by determining the elastic modulus of the coffee beans. For this purpose, a reference silo was constructed, reproducing the storage conditions, and the elastic modulus values were determined. The values obtained by the Stress Wave Timer apparatus are between 2.54 and 4.23 MPa, with a maximum load of 8.32 kN, and a calculated vertical pressure of 1,526 kPa. To evaluate the impact of the storage conditions and the loads applied during the non-destructive test, laboratory tests applied in seeds were performed, and the tetrazolium test was the only one able to differentiate the samples. It was concluded that Stress Wave Timer was able to determine the elastic modulus values for the coffee bean mass and could be used as an indicative of the quality.
650 $aModulus of elasticity
650 $aArmazenamento de alimento
650 $aCafé
653 $aCompression test
653 $aMódulo de elasticidade
653 $aStress wave timer
653 $aTeste de compressão
700 1 $aGOMES, F. C.
700 1 $aROSA, S. D. V. F. da
773 $tSemina. Ciências Agrárias, Londrina$gv. 38, n. 5, p. 3007-318, set./out. 2017.
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Registro original: |
Embrapa Café (CNPCa) |
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