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| Registros recuperados : 5 | |
| 3. |  | SCHOENINGER, V.; COELHO, S. R. M.; BASSINELLO, P. Z.; PRADO, N. V. do; SOARES, T. Z. B.; SIQUEIRA, V. C. Adaptability of brazilian beans cultivars to industrial canning. Ciência Rural, v. 50, n. 9, e20200048, 2020.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 4. | | SCHOENINGER, V.; COELHO, S. R. M.; SILOCHI, R. M. H. Q.; BASSINELLO, P. Z.; BISCHOFF, T. Z.; PRADO, N. V. do. Potential of black and carioca beans to the canning and effects on their technological quality. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017. SLACA. Ref. 71330| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 5. | | SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z. Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. African Journal of Agricultural Research, v. 11, n. 24, p. 2102-2111, June 2016.| Biblioteca(s): Embrapa Arroz e Feijão. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
21/05/2015 |
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Data da última atualização: |
01/06/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PRAMIU, P. V.; RIZZI, R. L.; PRADO, N. V. do; COELHO, S. R. M.; BASSINELLO, P. Z. |
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Afiliação: |
PGEAGRI; CCET; ESALQ; PGEAGRI; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of Food Engineering, Apr., 2015. Preprint. |
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ISSN: |
0260-8774 |
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DOI: |
dx.doi.org/10.1016/j. jfoodeng.2015.05.020 |
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Idioma: |
Inglês |
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Conteúdo: |
Chickpea is a leguminous that can be consumed both fresh and baked, and must be hydrated in both cases. The objective of this study was to discuss mathematical and numerical models, and also experimentally evaluate the process of water uptake in chickpea (Cicer arietinum) under different temperatures and pressures, determining the diffusion coeffcient of water in the grains and the activation energy of the hydration process. The values for the diffusion coeffcient ranged from 7:38 x 10-¹¹ to 5:21 x 10-¹0 m²s-¹. The activation energy was determined at 36:040kJ mol-¹, the activation volume at -7:724 x 10³cm³ mol-¹ and the constant value was 2.185 x10-4. By comparing the experimental results with those obtained from the analytical solution of the theoretical model, there was a satisfactory fit of the model to the experimental data, and the hydration curves were plotted. A good adjustment of the numerical model, the model of Abu-Ghannam and the Peleg model was made to the experimental data. The Arrhenius-Eyring type equation was used to explain the dependency of the diffusion coeffcient with the temperature and pressure in the hydration process. |
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Palavras-Chave: |
Grão-de-bico. |
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Thesagro: |
Absorção de água; Cicer Arietinum; Modelo matemático. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01920naa a2200241 a 4500
001 2015917
005 2015-06-01
008 2015 bl uuuu u00u1 u #d
022 $a0260-8774
024 7 $adx.doi.org/10.1016/j. jfoodeng.2015.05.020$2DOI
100 1 $aPRAMIU, P. V.
245 $aNumerical modeling of chickpea (Cicer arietinum) hydration$bThe effects of temperature and low pressure.$h[electronic resource]
260 $c2015
520 $aChickpea is a leguminous that can be consumed both fresh and baked, and must be hydrated in both cases. The objective of this study was to discuss mathematical and numerical models, and also experimentally evaluate the process of water uptake in chickpea (Cicer arietinum) under different temperatures and pressures, determining the diffusion coeffcient of water in the grains and the activation energy of the hydration process. The values for the diffusion coeffcient ranged from 7:38 x 10-¹¹ to 5:21 x 10-¹0 m²s-¹. The activation energy was determined at 36:040kJ mol-¹, the activation volume at -7:724 x 10³cm³ mol-¹ and the constant value was 2.185 x10-4. By comparing the experimental results with those obtained from the analytical solution of the theoretical model, there was a satisfactory fit of the model to the experimental data, and the hydration curves were plotted. A good adjustment of the numerical model, the model of Abu-Ghannam and the Peleg model was made to the experimental data. The Arrhenius-Eyring type equation was used to explain the dependency of the diffusion coeffcient with the temperature and pressure in the hydration process.
650 $aAbsorção de água
650 $aCicer Arietinum
650 $aModelo matemático
653 $aGrão-de-bico
700 1 $aRIZZI, R. L.
700 1 $aPRADO, N. V. do
700 1 $aCOELHO, S. R. M.
700 1 $aBASSINELLO, P. Z.
773 $tJournal of Food Engineering, Apr., 2015. Preprint.
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