Showing papers by "Maurício de Oliveira published in 2007"

Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão

Abstract: Cassava and corn starches were fermented in the laboratory at 20 °C, and a fraction was in the sun while another fraction was oxidized with hydrogen peroxide and dried artificially to develop the expansion property. Fermentation in 0, 10, 30 and 50 days was checked and the expansion property was evaluated by the baking test and viscoamilograph behavior (RVA). Fermentation was found to cause changes that help the oxidation of cassava and corn starches, increasing the product's titrable acidity. The fermented cassava starch, oxidized by exposure to sunlight or hydrogen peroxide, may develop the expansion property, but the corn starch did not display that ability under these conditions. The best results for the expansion property were obtained with cassava starch oxidized with hydrogen peroxide after 50 days of fermentation.

Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão Oxidation of fermented cassava and corn starches: development of the expansion property

Abstract: Cassava and corn starches were fermented in the laboratory at 20 °C, and a fraction was in the sun while another fraction was oxidized with hydrogen peroxide and dried artificially to develop the expansion property. Fermentation in 0, 10, 30 and 50 days was checked and the expansion property was evaluated by the baking test and viscoamilograph behavior (RVA). Fermentation was found to cause changes that help the oxidation of cassava and corn starches, increasing the product’s titrable acidity. The fermented cassava starch, oxidized by exposure to sunlight or hydrogen peroxide, may develop the expansion property, but the corn starch did not display that ability under these conditions. The best results for the expansion property were obtained with cassava starch oxidized with hydrogen peroxide after 50 days of fermentation.

Influência da água salina nas características físico- químicas do solo e no desenvolvimento da mamoneira cultivada em vasos

Abstract: 1,0; 1,5; 2,0; 2,5; 3,0 dS·m -1 ). The cropping was carried out with the BRS 149-Nordestina variety. The variables evaluated were: chemical-physical characteristics of the soil (pH, electrical conductivity, Ca, Mg e Na), and in the plant, the plant height, stalk diameter, fresh and dry matter. It was observed that the soil under went the influence of the waters utilized: the pH, Electrical Conductivity and changeable Na with the water salinity. With the increase of the salinity, the plant development decreased.

Secagem intermitente e armazenamento de aveia cultivar upfa 20 teixeirinha

Abstract: Objetivou-se, com o trabalho, avaliar efeitos da temperatura do ar de secagem e do grau de umidade final sobre a conservabilidade e a qualidade industrial de graos de aveia armazenados em sistema convencional por oito meses. Graos de aveia do cultivar UPFA 20 Teixeirinha, produzidos no Campo Experimental da Palma da UFPel, na safra agricola de 2003/2004, foram submetidos a secagem intermitente ate umidades de 11, 13 e 15%, com ar em tres temperaturas (60, 85 e 110oC), na relacao de intermitencia de 1:3, constituindo delineamento inteiramente casualizado, com nove tratamentos. Ao longo de oito meses de armazenamento foram avaliados teor e acidez de lipidios, composicao em acidos graxos, umidade, peso do hectolitro, contaminacao fungica e incidencia de micotoxinas. Os resultados foram analisados estatisticamente pelo emprego da analise de variância e, nos modelos significativos, as medias foram comparadas entre si pelo teste de Duncan a 5% de probabilidade de erro. A s ecagem intermitente com ar em temperatura de ate 85 + 5 oC e umidade de armazenamento ate 13% e um metodo eficaz na conservacao de aveia branca. Graos com umidade superior a 13% apresentam conservacao satisfatoria quando armazenados em condicao ambiental com temperatura controlada de 18 + 2 oC. A reducao do teor de lipidios e o aumento da acidez durante o armazenamento sao maiores em graos secos com ar a 110 + 5 oC e armazenados com umidade de 15%.

LUZ ULTRAVIOLETA NA INIBIÇÃO DE PODRIDÕES PÓS-COLHEITA DE MORANGOS (Fragaria ananassa, Duch.) ‘CAMAROSA’

Abstract: O trabalho objetivou avaliar a manutencao da qualidade de morango ‘ Camarosa ’ submetidos a aplicacao de luz UV-C e atmosfera modificada, visando minimizar as perdas pos-colheita. A colheita foi realizada utilizando-se luvas e as frutas foram acondicionadas em caixas plasticas lavadas e desinfetadas. Empregou-se o pre-resfriamento com ar forcado a -3 oC, ate a temperatura da polpa das frutas atingir 4oC. Os tratamentos foram: T1 - frutas acondicionadas em filme de polietileno com 7µm de espessura e submetidas a luz UV-C durante seis minutos, distanciadas 15 cm da fonte; e T2- controle (frutas acondicionadas em filme de polietileno com 7µm de espessura sem luz UV-C). O armazenamento foi a 0 ± 0,5oC e UR de 90 a 95%, por seis, sete e oito dias seguidos de dois dias a 8 ± 0,5oC e UR de75 a 80%, simulando a comercializacao. Na colheita e apos o armazenamento avaliaram-se: perda de peso; coloracao; solidos soluveis totais (SST); acidez total titulavel (ATT); relacao SST/ATT; acido ascorbico e incidencia de podridoes. A utilizacao de luz UV-C reduziu a porcentagem de podridoes, nos periodos de seis mais dois dias de comercializacao simulada (CS) e sete mais dois dias de CS. Morangos ‘Camarosa’ pre-resfriados ate 4°C, expostos a luz UV-C e armazenados a 0°C e mais dois dias a 8°C (comercializacao), mantem a qualidade por sete dias mais dois, respectivamente.

Intermittent drying and storage of upfa 20 teixeirinha cultivar

Abstract: The aim of this work was to evaluate the effects of drying air temperature and final moisture in conservation and industrial quality of stored oat grains in conventional system for eight months. Grains from oat cultivar UPFA 20 Teixeirinha, produced in the Palma Experimental Station of UFPel, agricultural harvest of 2003/2004 harvest were subjected to three drying temperatures (60 oC, 85 oC, 110 oC) at 1:3 rate of intermittence up to final moisture of 11%, 13% and 15%. The experimental design was completely randomized with nine treatments. The grains were stored for eight months and analyzed lipid content, and acidity, fatty acid composition, moisture, hectoliter, weight natural fungi contamination and mycotoxins. Statistically significant models were compared by a Duncan test at 5% probability. Intermittent drying when performed with air temperature up to 85 + 5 oC and storage moisture up to 13% is an efficient method for the conservation of white oat. Oat grains stored with moisture above 13% were preserved in a satisfactory manner when the temperature was maintained at 18 + 2 oC under controlled environmental conditions. The decrease in lipid content and the increase of acidity during storage are higher in air dry grain stored at 110 + 5 oC and 15% moisture.