Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging

Autor: Célia, Juliana Aparecida, Resende, Osvaldo, Silva, Lígia Campos de Moura, Ferreira, Samuel Viana, Correia, Josivania Silva, de Almeida, Adrielle Borges, Mabasso, Geraldo Acácio

Publikováno v: In Journal of Stored Products Research February 2024 105

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Calidad sensorial del café sometido a secar a baja temperatura y frío con el uso de un sistema basado en tecnología de bomba de calor

Autor: Jordan, Rodrigo Aparecido, Siqueira, Valdiney Cambuy, Cavalcanti-Mata, Mario Eduardo Rangel Moreira, Hoscher, Renata Henrique, Mabasso, Geraldo Acácio, Quequeto, Wellytton Darci, Battilani, Maurício, Freitas, Ricardo Lordelo, Oliveira, Fabrício Correia de, Martins, Elton Aparecido Siqueira

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e59791110302
Research, Society and Development; Vol. 9 Núm. 11; e59791110302
Research, Society and Development; v. 9 n. 11; e59791110302
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The sensory quality of the natural and peeled cherry coffee was subjected to drying at low temperature (40, 35 and 35 ºC) and cold (15 ºC), under low dew point temperature, using a prototype system drying and hygroscopic control, based on heat pump

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::77db0927d70851cc166d5c117741b32d
https://rsdjournal.org/index.php/rsd/article/view/10302

Cinética para secar café natural y pergamino a baja temperatura y humedad relativa con el uso de una bomba de calor

Autor: Jordan, Rodrigo Aparecido, Siqueira, Valdiney Cambuy, Cavalcanti-Mata, Mario Eduardo Rangel Moreira, Hoscher, Renata Henrique, Mabasso, Geraldo Acácio, Motomiya, Anamari Viegas de Araujo, Oliveira, Fabrício Correia de, Martins, Elton Aparecido Siqueira, Santos, Rodrigo Couto, Quequeto, Wellytton Darci

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e388985528
Research, Society and Development; Vol. 9 Núm. 8; e388985528
Research, Society and Development; v. 9 n. 8; e388985528
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this work was to evaluate the drying kinetics of natural and parchment coffee beans and to fit mathematical models to experimental data using a heat pump prototype. The scientific methodology used in this experiment was a research at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ac538b8961918f397cc4f2a1e2f0f029
https://rsdjournal.org/index.php/rsd/article/view/5528

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