Cold Temperatures Storage
Mostrando 13-24 de 47 artigos, teses e dissertações.
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13. EFEITO DA DESFOLHA E DO ARMAZENAMENTO DE CACHOS EM CÂMARA FRIA ANTES DO ESMAGAMENTO EM UVAS E VINHOS CHARDONNAY E CABERNET SAUVIGNON DA REGIÃO DA CAMPANHA, RS. / EFFECTS OF PARTIAL DEFOLIATION AND STORED GRAPES IN COLD TEMPERATURES ON GRAPES AND WINES OF CHARDONNAY AND CABERNET SAUVIGNON FROM SOUTHWEST OF RIO GRANDE DO SUL, BRAZIL
Os vinhos brasileiros têm passado por constantes evoluções nos últimos anos, incorporando notáveis melhorias, principalmente devido: à utilização de cultivares de uva Vitis vinifera mais adapatadas, à busca por novas regiões mais aptas ao cultivo da videira, ao uso de práticas eficientes no vinhedo e de adequadas técnicas enológicas. Existem pr�
Publicado em: 2009
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14. Espectroscopia de infravermelho próximo na determinação da composição, perdas por cocção e força de cisalhamento de carne bovina congelada a -20 e a -40C / Near-infrared spectroscopy in determining the composition, cooking loss and shear force of beef frozen at -20 and -40 C
This study was conducted to evaluate the application of near infrared spectroscopy (NIRS) in the prediction of levels of protein, moisture, fat besides cooking losses and shear force in non-ground frozen meat under slow method -20 C and rapid -40 C. The study was conducted in two stages, the first to identify the effect of freezing on the spectra and the sec
Publicado em: 2009
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15. Evaluation of the Fluid Dynamic Properties and Kinetic Study by Pressurized Differential Scanning Calorimetry (PDSC) of Ethanolic Biodiesel Derived from Used Frying Oil / Avaliação das Propriedades Fluído-dinâmicas e Estudo Cinético por Calorimetria Exploratória Diferencial Pressurizada (PDSC) de Biodiesel Etílico Derivado de óleo de fritura usado
The present work aimed at investigating the biodiesel issuing from the transesterification of used frying oil with ethanol, via alkaline catalysis. Such investigation covers its thermo-oxidative stability during heating (thermal analysis and rheological properties) as well the kinetic profiles of the samples in the best oxidative induction time by the techni
Publicado em: 2009
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16. QUALIDADE DO PIRARUCU (Arapaima gigas, Schinz 1822) PROCEDENTE DE PISCICULTURA, ESTOCADO EM GELO, CONGELADO E DE SEUS PRODUTOS DERIVADOS
Investigated alterations in the cultivated pirarucu, the changes sensory, physical, chemical and microbiological aimed at determining the time of conservation in ice and frozen (-18 oC) of whole fish and filet. Also evaluated was the technological potential of this species, in the form of filet hot smoked, dry-salted, "panceta" and "carpaccio". In all sixtee
Publicado em: 2007
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17. Qualidade de sementes de soja resfriadas artificialmente
The objective of this research was to artificial chill of soybean seeds before bagging, through out the insuflation of cold air produced by a PSC 40 COOLSEED, measure the thermal stability over a period of time and, periodically evaluate the vigor, germination in the two blocks and to carry on a laboratory experiment with seeds from the same variety by measu
Publicado em: 2006
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18. Efeito de ácido e baixas temperaturas sobre Salmonella enterica sorovar Enteritidis em carne suína / Effect of acid and low temperatures on Salmonella enterica serovar Enteritidis in pork
Considering that the acid tolerance is an important virulence factor related to survival at low pH of gastric barrier of foodborne pathogens and the expressive increasing of prevalence of Salmonella serovar Enteritidis in recent years as etiologic agent of human salmonelosis, this work aimed to evaluate the effect of acid and storage under low temperatures o
Publicado em: 2006
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19. Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã / Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.
The ripening kinetics of the banana Prata-Anã harvested at different development stages (18, 19 and 20 weeks) and stored under different temperatures was studied. From each randomly collected bunch, just the second and third hands were used, as being divided into bouquets with four fruits. The experiment was carried out at two stages. In the first stage, th
Publicado em: 2006
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20. Influence of different storage temperatures on Alicyclobacillus acidoterrestris CRA 7152 survival in hot-filled orange juice. / Influencia das diferentes temperaturas de estocagem na sobrevivencia de Alicyclobacillus acidoterrestris CRA 7152 em suco de laranja tratado por enchimento a quente.
Hot-Fill thermal treatments of orange juice are not enough to eliminate Alicyclobacillus acidoterrestris due to its high thermal resistance. Therefore the microbial control of this microorganism can only occur by adequate product storage conditions. In order to evaluate the effects of the thermal conditions of storage on germination of Alicyclobacillus acido
Publicado em: 2006
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21. Aspects of seeds germination and influence of light on the development, leaf anatomy and chemical composition of essential oil in Ocimum gratissimum L. / Aspectos da germinaÃÃo das sementes e influÃncia da luz no desenvolvimento, anatomia foliar e composiÃÃo quÃmica do Ãleo essencial em Ocimum gratissimum L.
Before the need to deepen the knowledge about medicinal flora, the species Ocimum gratissimum L., an important producer of essential oil much utilized as a phytotherapeutic, was selected. The main objectives in this work were to evaluate physiologic aspects of germination and storage of seeds as well as to investigate growth leaf anatomy and accumulation of
Publicado em: 2006
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22. Cold storage of heat treated Murcott tangor. / Conservação refrigerada de tangor Murcott tratada termicamente.
The objective of this work was to determine the effect of heat treatment with or without fungicide on the quality and potential storage of Murcott tangor. The cold storage for long time increases the incidence of chilling injury and decay of Murcott tangor. Fruit were stored under two cold storage temperatures: 1 and 4°C, and different treatments we
Publicado em: 2005
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23. Quality and peach conservation with the use of 1-MCP and cooling / Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido
Postharvest losses vary amid vegetables produces, however generally between fruits and vegetables there are losses ranging from 30% to 50%. Such losses are due to the inadequate handling of the produce between harvesting and final consumption. Thus, this paper aims at the aplication of 1-methylcycloprene (1-MCP), from cooling with forced air (PC), and cold s
Publicado em: 2005
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24. IRRIGATED RICE SEEDS QUALITY AFTER STATIONARY DRYING IN DIFFERENTS TEMPERATURES / QUALIDADE DE SEMENTES DE ARROZ IRRIGADO SUBMETIDAS A DIFERENTES TEMPERATURAS NA SECAGEM ESTACIONÁRIA
Obtain rice seeds with high quality are necessary to make the harvest close to physiologic maturity, when the seeds showed high moisture. Then, drying process is considered necessary, nevertheless the drying temperatures are able to influence the seed quality. The work had the aim of studying the temperature effect on physic and physiologic quality and chemi
Publicado em: 2005