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Registro Completo |
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Biblioteca(s): |
Embrapa Amapá; Embrapa Cerrados; Embrapa Meio-Norte; Embrapa Tabuleiros Costeiros. |
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Data corrente: |
15/09/1995 |
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Data da última atualização: |
13/11/1997 |
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Autoria: |
FERREIRA FILHO, J. R.; CARVALHO, B. C. L. de. |
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Título: |
Efeito do nitrogenio, fosforo e espacamento sobre o rendimento do sorgo granifero, em duas unidades morfopedologicas do Municipio de Ribeira do Pombal, Estado da Bahia. |
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Ano de publicação: |
1986 |
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Fonte/Imprenta: |
Salvador: EPABA, 1986. |
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Páginas: |
22p. |
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Série: |
(EPABA. Documentos, 8). |
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Idioma: |
Português |
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Palavras-Chave: |
Bahia; Brasil; Fertilização; Nutrientes. |
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Thesagro: |
Espaçamento; Fósforo; Nitrogênio; Rendimento; Sorghum Bicolor; Sorgo Granífero. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00759nam a2200253 a 4500
001 1561399
005 1997-11-13
008 1986 bl uuuu u0uu1 u #d
100 1 $aFERREIRA FILHO, J. R.
245 $aEfeito do nitrogenio, fosforo e espacamento sobre o rendimento do sorgo granifero, em duas unidades morfopedologicas do Municipio de Ribeira do Pombal, Estado da Bahia.
260 $aSalvador: EPABA$c1986
300 $a22p.
490 $a(EPABA. Documentos, 8).
650 $aEspaçamento
650 $aFósforo
650 $aNitrogênio
650 $aRendimento
650 $aSorghum Bicolor
650 $aSorgo Granífero
653 $aBahia
653 $aBrasil
653 $aFertilização
653 $aNutrientes
700 1 $aCARVALHO, B. C. L. de
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
03/09/2004 |
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Data da última atualização: |
24/04/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
ANTONIO, G. C.; AZOUBEL, P. M.; ALVES, D. G.; EL-AOUAR, A. A.; MURR, F. E. X. |
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Afiliação: |
GRAZIELLA C. ANTONIO, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA. |
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Título: |
Osmotic dehydration of papaya (Carica papaya L.): influence of process variables. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School, 2004. |
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Volume: |
v. C |
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Páginas: |
p. 1998-2004 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive. |
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Palavras-Chave: |
Osmotic dehydration; Papaya; Projeto experimental. |
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Thesagro: |
Carica Papaya; Desidratação osmótica; Mamão. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/196276/1/Drying-pag-1998-2004.pdf
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Marc: |
LEADER 02139nam a2200253 a 4500
001 1154164
005 2019-04-24
008 2004 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aOsmotic dehydration of papaya (Carica papaya L.)$binfluence of process variables.
260 $aIn: INTERNATIONAL DRYING SYMPOSIUM, 14., 2004, São Paulo, SP. Proceedings... Campinas: State University of Campinas, Chemical Engineering School$c2004
300 $ap. 1998-2004 v. C
490 $vv. C
520 $aBrazil is the biggest world producer 01' papaya and because its sweet taste and vitamins content this fruit is consumed in natura and processed in candies and some other products. lt is necessary to find altematives to minimize product losses and osmotic dehydration (OD) is one of these effective altematives. This process takes into consideration a chemical potential difference between product and dehydrating solution. Bcsidcs watcr removal from product, the process also promotes solid gain due to high concentration 01' solute. ln this study, it was verified the influence of temperature (30. 45 and 60°C). sucrosc concentration (45, 55 and 65°Brix). lactic acid concentration (0.0. 0.05 and 0.1 M) and sample geometry (slice and cube). A central composite rotatable dcsign (2~) was utilized to analyze responses 01' water loss (WL). weight loss (WR) and solid gain (SG) at significance leveI of 90%. Temperature and sample geomctry had more intluence on water loss and weight loss, fol\owed by sucrose and lactic acid concentration. This behavior showed that an increase of the variables leads to an increasc in water and weight losses. Slice provided more water loss. weight loss and solid gain than cubic geometry. Obtained models for WL and WR responses through response surface methodology were significant and predictive.
650 $aCarica Papaya
650 $aDesidratação osmótica
650 $aMamão
653 $aOsmotic dehydration
653 $aPapaya
653 $aProjeto experimental
700 1 $aAZOUBEL, P. M.
700 1 $aALVES, D. G.
700 1 $aEL-AOUAR, A. A.
700 1 $aMURR, F. E. X.
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