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Search Results: 1 - 10 of 74025 matches for " Raupp Dorivaldo da Silva "
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Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária
Araújo Filho, Djalma Gomes de;Eidam, Tania;Borsato, Aurélio Vinicius;Raupp, Dorivaldo da Silva;
Acta Scientiarum. Agronomy , 2011, DOI: 10.4025/actasciagron.v33i2.4885
Abstract: the consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. this research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease of preparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. the flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.
Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
Gomes, Marcelo;Valle, Janaina do;Raupp, Dorivaldo da Silva;Chaimsohn, Francisco Paulo;Borsato, Aurélio Vinicius;
Ciência e Agrotecnologia , 2006, DOI: 10.1590/S1413-70542006000300025
Abstract: one of the advantages of pupunha (bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. the acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. this research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk-of-palm, is sufficient to lower the ph value of fresh stalk-of-palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. the processing that projected an acidification that would produce a ph value of 4.3 when in equilibrium resulted in some canned containing ph values higher than 4.5, therefore not complying with the official regulation. however, in processings where ph values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a ph value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.
Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration
Raupp, Dorivaldo da Silva;Rosa, Danielle Amorim;Marques, Silvia Helena de Paula;Banzatto, David Ariovaldo;
Scientia Agricola , 2004, DOI: 10.1590/S0103-90162004000300008
Abstract: starch factories generate large amounts of cassava solid waste. a small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. a edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (phcw), was prepared from industrial cassava solid waste by an enzymatic process. phcw or wheat bran (wb) were fed to model rats and both promoted digestive function effects, but phcw produced the greatest effect. the insoluble fiber constituent from phcw (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to wb. such results indicate that the partially hydrolyzed cassava waste presents digestive function properties which allow it to be used as an adequate source of insoluble dietary fiber in the formulation of functional food for human nutrition.
Tomate longa vida desidratado em diferentes temperaturas de secagem = Drying of tomato at different temperatures
Dorivaldo da Silva Raupp,Luciana Sutil Gabriel,Alex Fabiano Vezzaro,Pamela ávila Daros
Acta Scientiarum : Agronomy , 2007,
Abstract: A demanda no consumo de tomate desidratado cresceu nos últimos anos,principalmente pela justificativa de que o tomate contém substancias bioativas. A pesquisa realizada objetivou avaliar três condi es de secagem (80oC; 100oC; 100oC por 3h seguida de 80oC), aplicadas ao tomate longa vida cv. Carmem para obten o de produto desidratadocom umidade residual projetada para 60% do seu peso. Foi usado um secador de pouca capacidade, contendo circula o for ada de ar e cinco bandejas. Os tomates frescos, fatiados e inteiros, renderam em peso de produto desidratado 12,2-13,6% e 7,5-8,5%, respectivamente. O tratamento que aplicou a temperatura de 100oC por 3h seguida de 80oCpor 4h e 24min, com a porta fechada do secador, resultou em produto desidratado de boa aparência e sem nenhuma fatia queimada, por isso foi o recomendado para a secagem de fatias de tomate longa vida a cv. Carmem. The demand for the consumption of dried tomatoes has grown in recent years, especially under the justification that tomatoes contain allegedly healthy bioactive substances. The research aimed to evaluatethree drying conditions (80oC; 100oC; 100oC for 3h followed by 80oC) applied to cv. Carmem long-life tomatoes in order to obtain a dehydrated product with a projected residual humidity of 60% in weight. A small-capacity dryer was used, equipped with forcedaircirculation and five trays. The fresh tomatoes, both sliced and whole, yielded 12.2-13.6% and 7.5-8.5% in weight of dehydrated product, respectively. The treatment consisting in the application of a temperature of 100oC for 3h followed by 80oC for 4h and 24min, with the door of the dryer closed, resulted in a dehydrated product with good appearance and without any burned slices; therefore, it was recommended for drying cv. Carmem long-life tomato slices.
Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária = Processing flour product obtained from stationary beet drying
Djalma Gomes de Araújo Filho,Tania Eidam,Aurélio Vinicius Borsato,Dorivaldo da Silva Raupp
Acta Scientiarum : Agronomy , 2011,
Abstract: O consumo de hortali as desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conserva o comparado à in natura e possibilidade de aproveitamento da produ o excedente, reduzindo efeitos de sazonalidade. A pesquisa prop s produzir uma farinha de beterraba com a aplica o de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de tritura o, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa granulometria, bem como a facilidade de preparo de fatias, os tratamentos em palito de 4,5 mm de espessura foram recomendados para a produ o de farinha de beterraba. A farinha apresentou teor destacado para a fibra alimentar, carboidrato, proteína, total de minerais, e reduzido para lipídeo. The consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. This research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. Different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. Considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease ofpreparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. The flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.
Arraste via fecal de nutrientes da ingest o produzido por baga o de mandioca hidrolisado
Raupp Dorivaldo da Silva,Marques Silvia Helena de Paula,Rosa Danielle Amorim,Caldi Carla Marielle
Scientia Agricola , 2002,
Abstract: A ingest o de fibras alimentares pode resultar em arraste de outros nutrientes para as fezes. Baga o de mandioca produzido por polvilheira foi submetido à hidrólise enzimática para obten o de um produto mais concentrado em fibra alimentar insolúvel denominado de baga o de mandioca hidrolisado (BMH). O BMH foi avaliado em ensaios biológicos com ratos Wistar quanto a sua habilidade de arrastar os nutrientes da ingest o para as fezes, tendo como padr o de fibra o farelo de trigo (FT). Acréscimo à dieta base, substituindo igual quantidade de amido, de dose de 5%, 15% ou 25% de BMH promoveu arraste significativo de minerais (globalidade) ou proteína; dose de 15% ou 25% promoveu arraste significativo de lipídeo; e, dose de 25% promoveu arraste significativo de carboidrato digestível. Dose de 25% de FT produziu arraste significativo de minerais (globalidade), proteína ou carboidrato digestível, mas, o lipídeo n o foi arrastado. BMH produziu efeito mais pronunciado que FT em arrastar minerais (globalidade) ou proteína para a dose de 5% ou 15%; no entanto, para a dose alta, de 25%, as fontes produziram efeitos semelhantes em arrastar a proteína, mas o FT promoveu maior arraste de minerais (globalidade). N o houve diferen a entre fontes, BMH e FT, em arrastar lipídeo ou carboidrato digestível para as fezes. Na dose alta (25%) o BMH promoveu efeitos, no máximo, semelhantes ao FT, em arrastar para as fezes os nutrientes da ingest o; assim, é recomendado como fonte alternativa de fibra alimentar insolúvel para a formula o de alimentos funcionais-digestivos.
Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration
Raupp Dorivaldo da Silva,Rosa Danielle Amorim,Marques Silvia Helena de Paula,Banzatto David Ariovaldo
Scientia Agricola , 2004,
Abstract: Starch factories generate large amounts of cassava solid waste. A small amount is utilized for animal feed but most of it is discharged with deleterious effects to the envirounment. A edible food with a high content of insoluble dietary fiber (60.9%), named "partially hidrolyzed cassava waste" (PHCW), was prepared from industrial cassava solid waste by an enzymatic process. PHCW or wheat bran (WB) were fed to model rats and both promoted digestive function effects, but PHCW produced the greatest effect. The insoluble fiber constituent from PHCW (and not the soluble fiber), promoted the greatest fecal bulking, fecal weight and defecation frequency in rats, as compared to WB. Such results indicate that the partially hydrolyzed cassava waste presents digestive function properties which allow it to be used as an adequate source of insoluble dietary fiber in the formulation of functional food for human nutrition.
Qualidade pós-colheita do caqui 'Fuyu' tratado com a promalina
Porfírio-da-Silva, Luciane Curtes;Almeida, Mareci Mendes de;Borsato, Aurélio Vinicius;Raupp, Dorivaldo da Silva;
Acta Scientiarum. Agronomy , 2011, DOI: 10.4025/actasciagron.v33i3.6015
Abstract: considerando a importancia comercial do caqui 'fuyu', a pesquisa teve como objetivos avaliar o efeito da promalina aplicada durante o cultivo do caqui 'fuyu' bem como o uso de diferentes temperaturas de armazenamento na qualidade pós-colheita dos frutos. a utiliza??o da camara fria (4oc, uso comercial) manteve a boa firmeza dos frutos para a comercializa??o acima de 16 dias, para os frutos, sem e com a aplica??o de promalina no pomar, enquanto que, na temperatura ambiente (20-26oc), os tempos foram de 16 e oito dias, respectivamente. a promalina contribuiu para a melhoria da firmeza dos frutos armazenados em camara fria, mas n?o produziu o mesmo efeito em frutos armazenados em temperatura ambiente. a atividade da enzima poligalacturonase (pg) foi coincidente com a altera??o de firmeza dos frutos, e o ph diminuiu
Qualidade pós-colheita do caqui ‘Fuyu’ tratado com a promalina = Postharvest quality of “Fuyu” kaki treated with Promalin
Luciane Curtes Porfírio-da-Silva,Mareci Mendes de Almeida,Aurélio Vinicius Borsato,Dorivaldo da Silva Raupp
Acta Scientiarum : Agronomy , 2011,
Abstract: Considerando a importancia comercial do caqui ‘Fuyu’, a pesquisa teve como objetivos avaliar o efeito da promalina aplicada durante o cultivo do caqui ‘Fuyu’ bem como o uso de diferentes temperaturas de armazenamento na qualidade pós-colheita dos frutos. A utiliza o da camara fria (4oC, uso comercial) manteve a boa firmeza dos frutos para a comercializa o acima de 16 dias, para os frutos, sem e com a aplica o de promalina no pomar, enquanto que, na temperatura ambiente (20-26oC), os tempos foram de 16 e oito dias, respectivamente. A promalina contribuiu para a melhoria da firmeza dos frutos armazenados em camara fria, mas n o produziu o mesmo efeito em frutos armazenados em temperatura ambiente. A atividade da enzima poligalacturonase (PG) foi coincidente com a altera o de firmeza dos frutos, e o pH diminuiu. Considering the commercial value of the ‘Fuyu’ kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4oC) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26oC) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruitfirmness and the pH decreased.
Processamento de tomate seco de diferentes cultivares
Raupp, Dorivaldo da Silva;Gardingo, José Raulindo;Schebeski, Letícia dos Santos;Amadeu, Camila Andrade;Borsato, Aurélio Vinicius;
Acta Amazonica , 2009, DOI: 10.1590/S0044-59672009000200021
Abstract: consumption of dried tomatoes has been increasing, mainly as an ingredient of pizzas and lasagnas, and also as an appetizer. this study evaluated the production process of four commercial varieties (italiano, débora plus, santa cruz, delícia) and the quality of the finished products, which had a moisture content of around 60%. the tomatoes were sliced into four longitudinal cuts in the stalk-apex direction and the seed masses were removed. the drier was set at 100oc for the first three hours, followed by 80oc until the drying was complete. delícia had the greatest moisture loss (39.8%) during the preparation of the fresh slices, while the losses of the other cultivars varied between 32.7% and 34.3%. the yields of whole tomatoes in terms of finished product were: débora plus 9.1%; santa cruz 8.9%; delícia 8.6%; and italiano 8.3%. the longest drying period of 9 hours and 25 minutes was noted for delícia; the drying times of the other varieties ranged from 8 hours and 10 minutes (italiano) to 8 hours and 35 minutes (santa cruz). the dried tomatoes of italiano and débora plus had a lightly sweet flavor; santa cruz had a less sweet flavor, and this characteristic was difficult note in delícia. the dried samples of the latter cultivar were also not as soft and took longer to chew. although there were differences between these products, they did not differ significantly to the palate when tested by untrained tasters (180 total).
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