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Registro Completo |
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
22/11/2002 |
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Data da última atualização: |
22/11/2002 |
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Autoria: |
CAMPOS, E. M. G.; TOSTO, S. G.; VERGARA FILHO, O.; NEVES, C. das. |
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Título: |
Aspectos fisicos e economicos da degradacao do solo em Lagoa Dourada, MG. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIENCIA DO SOLO, 26., 1997. Rio de Janeiro, RJ. Resumos... Rio de Janeiro: Sociedade Brasileira de Ciencia do Solo, 1997. p.416. |
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Idioma: |
Português |
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Conteúdo: |
Este trabalho apresenta um estudo do processo de erosao acelarada no Municipio de Lagoa Dourada, MG, cuja degradacao tem provocado a inutilizacao de terras agricultaveis e a reducao da capacidade produtiva da agropecuaria. Os metodos utilizados para obter os resultados foram: fotointerpretacao de fotografias aereas, 1985, escala 1:30.000; orto-foto-cartas, escala 1:10.000; levantamento de campo em 51 propriedades (caracterizacao dos sistemas de producao e niveis de degradacao); entrevista com tecnicos e especialistas da area. Os resultados obtidos permitem identificar alguns dos impactos fisicos e economicos locais/regionais. Evidenciam, ainda, a importancia das tecnicas de conservacao do solo para garantir o desenvolvimento sustentavel da regiao. |
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Categoria do assunto: |
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Marc: |
LEADER 01306naa a2200157 a 4500
001 1331455
005 2002-11-22
008 1997 bl uuuu u00u1 u #d
100 1 $aCAMPOS, E. M. G.
245 $aAspectos fisicos e economicos da degradacao do solo em Lagoa Dourada, MG.
260 $c1997
520 $aEste trabalho apresenta um estudo do processo de erosao acelarada no Municipio de Lagoa Dourada, MG, cuja degradacao tem provocado a inutilizacao de terras agricultaveis e a reducao da capacidade produtiva da agropecuaria. Os metodos utilizados para obter os resultados foram: fotointerpretacao de fotografias aereas, 1985, escala 1:30.000; orto-foto-cartas, escala 1:10.000; levantamento de campo em 51 propriedades (caracterizacao dos sistemas de producao e niveis de degradacao); entrevista com tecnicos e especialistas da area. Os resultados obtidos permitem identificar alguns dos impactos fisicos e economicos locais/regionais. Evidenciam, ainda, a importancia das tecnicas de conservacao do solo para garantir o desenvolvimento sustentavel da regiao.
700 1 $aTOSTO, S. G.
700 1 $aVERGARA FILHO, O.
700 1 $aNEVES, C. das
773 $tIn: CONGRESSO BRASILEIRO DE CIENCIA DO SOLO, 26., 1997. Rio de Janeiro, RJ. Resumos... Rio de Janeiro: Sociedade Brasileira de Ciencia do Solo, 1997. p.416.
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Registro original: |
Embrapa Solos (CNPS) |
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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: |
30/01/2015 |
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Data da última atualização: |
07/04/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
BARRETO, A. G.; CARVALHO, R. A.; CABRAL, L. M. C.; MATTA, V. M. da; FREITAS, S. C. de. |
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Afiliação: |
A. G. BARRETO, CEFET/RJ; R. A. CARVALHO, CEFET/RJ; LOURDES MARIA CORREA CABRAL, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA. |
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Título: |
Concentration by reverse osmosis of camu-camu juice. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 39-42, Jun. 2014. |
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Idioma: |
Inglês |
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Notas: |
Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009. |
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Conteúdo: |
Camu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products. MenosCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was ca... Mostrar Tudo |
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Palavras-Chave: |
Amazonian fruit; Antioxidant compounds; Membrane separation processes; Vitamin C. |
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Thesaurus NAL: |
centrifugation; microfiltration. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02751naa a2200253 a 4500
001 2007283
005 2016-04-07
008 2014 bl uuuu u00u1 u #d
100 1 $aBARRETO, A. G.
245 $aConcentration by reverse osmosis of camu-camu juice.
260 $c2014
500 $aEdition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.
520 $aCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products.
650 $acentrifugation
650 $amicrofiltration
653 $aAmazonian fruit
653 $aAntioxidant compounds
653 $aMembrane separation processes
653 $aVitamin C
700 1 $aCARVALHO, R. A.
700 1 $aCABRAL, L. M. C.
700 1 $aMATTA, V. M. da
700 1 $aFREITAS, S. C. de
773 $tActa Horticulturae$gv. 1040, p. 39-42, Jun. 2014.
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