|
|
Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
01/09/2000 |
Data da última atualização: |
01/09/2000 |
Autoria: |
LINS, T. C. de L.; SILVA, N. J. M. L. da; TRISTAN, R. L.; RITSCHEL, P. S.; FERREIRA, M. E.; BUSO, J. A.; BUSO, G. S. C. |
Afiliação: |
EMBRAPA-CNPH, Brasilia, DF. |
Título: |
Analise da variabilidade genetica de acessos de melao utilizando marcadores RAPD. |
Ano de publicação: |
2000 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasilia, v.18, p.680-682, jul. 2000. |
Idioma: |
Português |
Notas: |
Suplemento. Trabalho apresentado no 40. Congresso Brasileiro de Olericultura, 2000. |
Palavras-Chave: |
Bank; Brasil; Brasilia; Distrito Federal; Genetic variability; Melon; Molecular marker; RAPD; Variabilidade genetica. |
Thesagro: |
Banco de Germoplasma; Cerrado; Cucumis Melo; Marcador Molecular; Melão; Melhoramento. |
Thesaurus Nal: |
Brazil; breeding; germplasm. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01150naa a2200409 a 4500 001 1768594 005 2000-09-01 008 2000 bl uuuu u00u1 u #d 100 1 $aLINS, T. C. de L. 245 $aAnalise da variabilidade genetica de acessos de melao utilizando marcadores RAPD. 260 $c2000 500 $aSuplemento. Trabalho apresentado no 40. Congresso Brasileiro de Olericultura, 2000. 650 $aBrazil 650 $abreeding 650 $agermplasm 650 $aBanco de Germoplasma 650 $aCerrado 650 $aCucumis Melo 650 $aMarcador Molecular 650 $aMelão 650 $aMelhoramento 653 $aBank 653 $aBrasil 653 $aBrasilia 653 $aDistrito Federal 653 $aGenetic variability 653 $aMelon 653 $aMolecular marker 653 $aRAPD 653 $aVariabilidade genetica 700 1 $aSILVA, N. J. M. L. da 700 1 $aTRISTAN, R. L. 700 1 $aRITSCHEL, P. S. 700 1 $aFERREIRA, M. E. 700 1 $aBUSO, J. A. 700 1 $aBUSO, G. S. C. 773 $tHorticultura Brasileira, Brasilia$gv.18, p.680-682, jul. 2000.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Hortaliças (CNPH) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
18/02/2011 |
Data da última atualização: |
07/07/2011 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CORRÊA, P. C.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; OLIVEIRA, G. H. H. de; VALENTE, D. S. M. |
Afiliação: |
PAULO C. CORRÊA, Universidade de Viçosa; ANDRÉ L. D. GONELI, Universidade de Viçosa; PAULO CESAR AFONSO JUNIOR, SAPC; GABRIEL H. H. DE OLIVEIRA, Universidade de Viçosa; DOMINGOS S. M. VALENTE, Universidade de Viçosa. |
Título: |
Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010. |
Idioma: |
Inglês |
Conteúdo: |
The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee. |
Palavras-Chave: |
Artificial neural network model; Coffea arabica L; Equilibrium moisture content; Isoteric heat; Mathematical modelling. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/29338/1/Moisture-sorption.pdf
|
Marc: |
LEADER 01770naa a2200229 a 4500 001 1880486 005 2011-07-07 008 2010 bl uuuu u00u1 u #d 100 1 $aCORRÊA, P. C. 245 $aMoisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.$h[electronic resource] 260 $c2010 520 $aThe desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee. 653 $aArtificial neural network model 653 $aCoffea arabica L 653 $aEquilibrium moisture content 653 $aIsoteric heat 653 $aMathematical modelling 700 1 $aGONELI, A. L. D. 700 1 $aAFONSO JUNIOR, P. C. 700 1 $aOLIVEIRA, G. H. H. de 700 1 $aVALENTE, D. S. M. 773 $tINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY$gv. 45, p.2016-2022. 2010.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Café (CNPCa) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|