Isotermas de sorção e propriedades termodinâmicas de sementes de maracujá doce

Autor: Isquierdo, Eder Pedroza, Siqueira, Valdiney Cambuy, Borém, Flávio Meira, Andrade, Ednilton Tavares de, Luz, Petterson Baptista da, Quequeto, Wellytton Darci

Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e44952884-e44952884 (2020)
Research, Society and Development; Vol. 9 No. 5; e44952884
Research, Society and Development; Vol. 9 Núm. 5; e44952884
Research, Society and Development; v. 9 n. 5; e44952884
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to determine the adsorption isotherms of sweet passion-fruit seeds, select the mathematical model that best describes the hygroscopic behavior of these seeds and estimate the integral isosteric heat, the differential en

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::96d08f9de1997bd6a6d933a624d86720
http://rsd.unifei.edu.br/index.php/rsd/article/view/2884

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Effect of intermittent drying and storage on parchment coffee quality

Autor: Borém, Flávio Meira, Isquierdo, Eder Pedroza, Oliveira, Pedro Damasceno [UNESP], Ribeiro, Fabiana Carmanini, Siqueira, Valdiney Cambuy, Taveira, José Henrique da Silva

Publikováno v: Bioscience Journal ; Vol. 30 (2014): Supplement 2; 609-616
Bioscience Journal ; v. 30 (2014): Supplement 2; 609-616
Bioscience journal
Universidade Federal de Uberlândia (UFU)
instacron:UFU
Bioscience Journal, Vol 30 (2014)
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Scopus

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66d1343df5630a8576f0f7b13e926756
https://seer.ufu.br/index.php/biosciencejournal/article/view/18209

Cinética de secagem de café natural para diferentes temperaturas e baixa umidade relativa

Autor: Alves, Guilherme Euripedes, Isquierdo, Eder Pedroza, Borém, Flávio Meira, Siqueira, Valdiney Cambuy, Oliveira, Pedro Damasceno, Andrade, Ednilton Tavares

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 8 No. 2 (2013); 238-247
Coffee Science; Vol. 8 Núm. 2 (2013); 238-247
Coffee Science; v. 8 n. 2 (2013); 238-247
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

In face of the importance of drying in the post-harvest phase of coffee and its effect on the final quality of the product, the aim of the present study was to evaluate drying kinetics at different temperatures of the drying air for a low dew point t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f22308c5eb5acdec8aa91dbc95c7c9cb
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/422

Aspectos fisiológicos de grãos de café, processados e secados de diferentes métodos, associados à qualidade sensorial

Autor: Oliveira, Pedro Damasceno, Borém, Flávio Meira, Isquierdo, Eder Pedroza, Giomo, Gerson da Silva, de Lima, Renato Ribeiro, Cardoso, Renan Alves

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 8 No. 2 (2013); 211-220
Coffee Science; Vol. 8 Núm. 2 (2013); 211-220
Coffee Science; v. 8 n. 2 (2013); 211-220
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying met

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::73cd947176ec1a0dcd3ae1ddfd251e0d
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/414