Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Eder P. Isquierdo"'
Autor:
Eder P. Isquierdo, Daniela S. A. Caldeira, Valdiney C. Siqueira, Elton A. S. Martins, Wellytton D. Quequeto
Publikováno v:
Engenharia Agrícola, Vol 40, Iss 3, Pp 374-380 (2020)
ABSTRACT This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsor
Externí odkaz:
https://doaj.org/article/f9f80219fb064a31a2d55da998dc8e6d
Autor:
Carlos A. S. Luz, Maria L. G. S. da Luz, Luciano T. Bizzi, César L. Falk, Eder P. Isquierdo, Rudimar Loregian
Publikováno v:
Engenharia Agrícola, Vol 25, Iss 1, Pp 214-221 (2005)
O brunimento é uma das etapas de beneficiamento do arroz que tem grande importância sobre o rendimento de engenho. Neste trabalho, analisaram-se relações granulométricas de frações de grãos na massa de arroz e seus efeitos sobre o rendimento
Externí odkaz:
https://doaj.org/article/00a353f0af844311a6c448d72c3f8785
Autor:
Geraldo Acácio Mabasso, Valdiney Cambuy Siqueira, Wellytton Darci Quequeto, Osvaldo Resende, Vanderleia Schoeninger, Elton Aparecido Siqueira Martins, Eder Pedroza Isquierdo
Publikováno v:
Acta Scientiarum: Agronomy, Vol 44, Iss 1 (2022)
Drying is an important step in the post-harvest processes as a way of product conservation and quality preservation. In this context, this study aimed to evaluate the effect of continuous and intermittent drying of maize grains with different rest pe
Externí odkaz:
https://doaj.org/article/363ad8cc25be41e98a1b3f91a41c24b5
Autor:
Guilherme E. Alves, Flávio M. Borém, Ednilton T. Andrade, Éder P. Isquierdo, Valdiney C. Siqueira, Camila de A. Dias
Publikováno v:
Engenharia Agrícola, Vol 40, Iss 2, Pp 192-200 (2020)
ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selec
Externí odkaz:
https://doaj.org/article/5dc92bdae2684ffab9873c2ce59f829e
Autor:
Guilherme Euripedes Alves, Flávio Meira Borém, Eder Pedroza Isquierdo, Valdiney Cambuy Siqueira, Marcelo Ângelo Cirillo, Afonso Celso Ferreira Pinto
Publikováno v:
Acta Scientiarum: Agronomy, Vol 39, Iss 2 (2017)
The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in
Externí odkaz:
https://doaj.org/article/d3cda9fd62e748138a144c568c941634
Autor:
Ana Paula de C. Alves, Angelita Duarte Corrêa, Flávia Cíntia de Oliveira, Eder Pedroza Isquierdo, Celeste Maria Patto de Abreu, Flávio Meira Borém
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 721-726 (2014)
Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is
Externí odkaz:
https://doaj.org/article/27491c96f750437aa6f6c4714422fb9d
Autor:
Eder Pedroza Isquierdo, Flávio Meira Borém, Pedro Damasceno de Oliveira, Valdiney Cambuy Siqueira, Guilherme Euripedes Alves
Publikováno v:
Ciência e Agrotecnologia, Vol 36, Iss 4, Pp 439-445 (2012)
Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit at the point when the drying p
Externí odkaz:
https://doaj.org/article/c166c5dc1bb1481a8675ec47207715b8
Autor:
Flávio Meira Borém, Eder Pedroza Isquierdo, Pedro Damasceno Oliveira, Fabiana Carmanini Ribeiro, Valdiney Cambuy Siqueira, José Henrique da Silva Taveira
Publikováno v:
Bioscience Journal, Vol 30 (2014)
This work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until rea
Externí odkaz:
https://doaj.org/article/43828757c28446638b3d10cf3fbe954d
Autor:
TAVEIRA, J. H. Da S., BORÉM, F. M., ROSA, S. D. V. F. da, OLIVEIRA, P. D., GIOMO, G. S., ISQUIERDO, E. P., FORTUNATO, V. A.
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::c7d86e4d2c14fcbf8b32f4db3ada4bf0
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039291
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039291
Autor:
Valdiney Cambuy Siqueira, Rafael Araújo Leite, Geraldo Acácio Mabasso, Elton Aparecido Siqueira Martins, Wellytton Darci Quequeto, Eder Pedroza Isquierdo
Publikováno v:
Ciência e Agrotecnologia
ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one o
Externí odkaz:
https://doaj.org/article/c66d44ea2444414381b2fbe910f91fa5