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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
31/08/2012 |
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Data da última atualização: |
02/08/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CZAIKOSKI, K.; SILVA, J. B. da; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; IDA, E. I. |
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Afiliação: |
KARINA CZAIKOSKI, UEL; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSÉ MARCOS GONTIJO MANDARINO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ELZA IOUKO IDA, UEL. |
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Título: |
Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
For the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min. |
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Thesagro: |
Nutrição humana; Soja; Tecnologia de alimento. |
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Thesaurus Nal: |
Food technology; Human nutrition; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/65354/1/01721.pdf
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Marc: |
LEADER 02323nam a2200241 a 4500
001 1932731
005 2017-08-02
008 2012 bl uuuu u00u1 u #d
100 1 $aCZAIKOSKI, K.
245 $aEffect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean.
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.$c2012
520 $aFor the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min.
650 $aFood technology
650 $aHuman nutrition
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
650 $aTecnologia de alimento
700 1 $aSILVA, J. B. da
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aIDA, E. I.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
06/03/2015 |
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Data da última atualização: |
06/03/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
RODRIGUES FILHO, J. R.; SANTOS NETO, Q. I. dos; PIRES, P. P.; CARROMEU, C. |
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Afiliação: |
RODRIGUES FILHO, J. R., Bacharel em Análise de Sistemas pela Faculdade de Computação da Universidade Federal de Mato Grosso do Sul; QUINTINO IZIDIO DOS SANTOS NETO, CNPGC; PEDRO PAULO PIRES, CNPGC; CAMILO CARROMEU, CNPGC. |
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Título: |
Software de gerenciamento para pesagem automatizada de bovinos da Embrapa Gado de Corte utilizando a balança de pesagem Coimma/Embrapa |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE PECUÁRIA DE PRESIÇÃO APLICADA À BOVINOCUTURA DE CORTE, 1., 2014, Campo Grande. Anais...Campo Grande: Embrapa Gado de Corte , 2014. 1 p. |
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Idioma: |
Português |
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Palavras-Chave: |
Balanças; Coimma Troncos; Embrapa Gado de Corte. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/119734/1/software-de-gerenciamento-para-pesagem-automatizada-de-bovinos-da-embrapa-gado-de-corte-utilizando-a-balanca-de-passagem-coimma-embrapa.pdf
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Marc: |
LEADER 00718nam a2200169 a 4500
001 2010852
005 2015-03-06
008 2014 bl uuuu u00u1 u #d
100 1 $aRODRIGUES FILHO, J. R.
245 $aSoftware de gerenciamento para pesagem automatizada de bovinos da Embrapa Gado de Corte utilizando a balança de pesagem Coimma/Embrapa$h[electronic resource]
260 $aIn: SIMPÓSIO BRASILEIRO DE PECUÁRIA DE PRESIÇÃO APLICADA À BOVINOCUTURA DE CORTE, 1., 2014, Campo Grande. Anais...Campo Grande: Embrapa Gado de Corte , 2014. 1 p.$c2014
653 $aBalanças
653 $aCoimma Troncos
653 $aEmbrapa Gado de Corte
700 1 $aSANTOS NETO, Q. I. dos
700 1 $aPIRES, P. P.
700 1 $aCARROMEU, C.
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Embrapa Gado de Corte (CNPGC) |
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