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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
20/09/2007 |
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Data da última atualização: |
02/08/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTONIO, G. C.; ALVES, D. G.; AZOUBEL, P. M.; MURR, F. E. X.; PARK, K. J. |
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Afiliação: |
Graziella Colato Antonio, Unicamp; Denise Gomes Alves, UFT; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, Unicamp; Kil Jin Park, Unicamp. |
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Título: |
Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.). |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 84, n. 3, p. 375-382, 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
The puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved. |
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Palavras-Chave: |
Ipomoea batatas Lam. |
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Thesagro: |
Batata Doce; Desidratação Osmótica; Secagem. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA/36234/1/OPB1398.pdf
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Marc: |
LEADER 01839naa a2200217 a 4500
001 1159483
005 2019-08-02
008 2008 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aInfluence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.).$h[electronic resource]
260 $c2008
520 $aThe puffing operation is carried out at as intermediate stage in the drying process. When reconstituted, the dehydrated puffed productpresents a more pleasing appearance than the material that has not been puffed. The high temperature and short time process (HTST) was employed to obtain puffed sweet potato slices from both in natura and osmotically pretreated with sucrose and salt solutions samples. Processing time was the most significant variable affecting moisture content, water activity and rehydration. All the empirical models obtained using response surface methodology were considered predictive. The best conditions for the HTST sweet potato slices were obtained using a temperature of 160 C and time of 22 min for samples with no osmotic treatment and a temperature of 150 C and time of 10 min for samples submitted to the osmotic treatment. Scanning electronic microscopy confirmed the formation of pores within the tissue, and surface sealing during the HTST process as the samples puffed up (volume increase). The shortest convective drying time corresponded to the sample treated only by the HTST process. 2007 Elsevier Ltd. All rights reserved.
650 $aBatata Doce
650 $aDesidratação Osmótica
650 $aSecagem
653 $aIpomoea batatas Lam
700 1 $aALVES, D. G.
700 1 $aAZOUBEL, P. M.
700 1 $aMURR, F. E. X.
700 1 $aPARK, K. J.
773 $tJournal of Food Engineering$gv. 84, n. 3, p. 375-382, 2008.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
26/06/2015 |
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Data da última atualização: |
29/03/2016 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MOLINARI, M. D. C.; KANAMORI, N.; FUGANTI-PAGLIARINI, R.; MARIN, S. R.; MERTZ-HENNING, L. M.; FARIAS, J. R. B.; NEUMAIER, N.; URANO, K.; SHINOZAKI, K.; YAMAGUCHI-SHINOZAKI, K.; NAKASHIMA, K.; NEPOMUCENO, A. L. |
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Afiliação: |
UEL; JIRCAS; RENATA FUGANTI PAGLIARINI; SILVANA REGINA ROCKENBACH MARIN, CNPSO; LILIANE MARCIA MERTZ HENNING, CNPSO; JOSE RENATO BOUCAS FARIAS, CNPSO; NORMAN NEUMAIER, CNPSO; RIKEN Center for Sustainable Resource Science; RIKEN Center for Sustainable Resource Science; Universidade de Tóquio; JIRCAS; ALEXANDRE LIMA NEPOMUCENO, SRI. |
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Título: |
Obtenção e análise molecular da cultivar de soja BRS 184 geneticamente modificada com a construção SAT6 visando tolerância a seca. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SOJA, 7.; MERCOSOJA, 2015, Florianópolis. Tecnologia e mercado global: perspectivas para soja: anais. Londrina: Embrapa Soja, 2015. |
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Páginas: |
3 p. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Palavras-Chave: |
Cultivar. |
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Thesagro: |
Planta transgênica; Resistência a seca; Soja. |
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Thesaurus NAL: |
Cultivars; Drought tolerance; Soybeans. |
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Categoria do assunto: |
S Ciências Biológicas |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/125895/1/R.-229-OBTENCAO-E-ANALISE-MOLECULAR-DA-CULTIVAR-DE-SOJA-BRS-184.PDF
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Marc: |
LEADER 01100nam a2200325 a 4500
001 2018678
005 2016-03-29
008 2015 bl uuuu u00u1 u #d
100 1 $aMOLINARI, M. D. C.
245 $aObtenção e análise molecular da cultivar de soja BRS 184 geneticamente modificada com a construção SAT6 visando tolerância a seca.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE SOJA, 7.; MERCOSOJA, 2015, Florianópolis. Tecnologia e mercado global: perspectivas para soja: anais. Londrina: Embrapa Soja$c2015
300 $a3 p.$c1 CD-ROM.
650 $aCultivars
650 $aDrought tolerance
650 $aSoybeans
650 $aPlanta transgênica
650 $aResistência a seca
650 $aSoja
653 $aCultivar
700 1 $aKANAMORI, N.
700 1 $aFUGANTI-PAGLIARINI, R.
700 1 $aMARIN, S. R.
700 1 $aMERTZ-HENNING, L. M.
700 1 $aFARIAS, J. R. B.
700 1 $aNEUMAIER, N.
700 1 $aURANO, K.
700 1 $aSHINOZAKI, K.
700 1 $aYAMAGUCHI-SHINOZAKI, K.
700 1 $aNAKASHIMA, K.
700 1 $aNEPOMUCENO, A. L.
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