[PDF] Top 20 Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

... function of the factors ...darkening of the processed pulps when compared with the blanched pulp (Table ...oxidation of the pigments, especially chlorophyll and the carotenoids present in the ... See full document

... types of dryers that may be used in drying of foods and they are chosen based on some characteristics of the process such as characteristics of the food, easiness of the ... See full document

... camu-camu pulp, only about camu- camu in post-harvest conditions, so our study compared with other pulp fruits in the same ...mango pulp and observed a decrease in value L* as a response of ... See full document

... activity of the pulp and jelly of each fruit after 0, 30, 60, and 90 days of ...the heat processing caused a decrease in antioxidant capacity. Heat treatments have been ... See full document

... kraft pulp was compared with a CEH- bleached bamboo kraft pulp and a bleached softwood kraft (NBSK) as a reinforcing pulp in fine paper ...pure pulp, the bamboo pulps required less refining ... See full document

... Condition which needs to be fulfilled in order to implement the ageing is solubility of the constituent changing as temperature decreases. In silumins containing magnesium or copper only, release-type ... See full document

... chemithermomechanical pulp is used extensively in producing fine paper grades, due to its unique properties such as high bulk, high opacity, good ink absorption, and low production cost (Connell and Cockram 2000; ... See full document

... effect of the different storage environments over the mean germination time, a greater reduction of the germination time was observed when seeds were kept in oven at 40 ºC and laboratory, verifying that ... See full document

... lots of dry white beans were used: lot A ...Analysis of the soaking behavior of the white beans proved that beans of both lots reached their maximal moisture content after 16 ...headspace ... See full document

... dependence of C, which means that higher temperatures reduce the union energy of the irst absorbed ...value of K provides a measure of interactions between the molecules in the multilayers ... See full document

... amount of processing power and time for handling real time computer vision ...nature of processing in a typical computer vision algorithm usually ranges from many small arithmetic operations ... See full document

... sustainability of livestock production systems in many parts of the world, particularly in tropical ...death of livestock. Heat waves in particular can push vulnerable animals beyond their ... See full document

... Produtos elaborados com a carne de peixe, assim como outros derivados cárneos, apresentam estabilidade lipídica baixa devido à liberação de enzimas na carne desintegrada, incorporação de oxigênio e a presença de ácidos ... See full document

... sections of the wood samples were first planed with a still knife to prepare them for microscopic ...sections of 18  m thickness were taken for microscopic analysis, using well-sharpened knifes with type C ... See full document

... removed heat flux in this case were determined from the contacted lower flat area of the heat pipe, under normal ...properties of vapor were uniform along flattened heat ...convective ... See full document

... the heat exchanger walls and damage metal and ...latent heat from flue gases, non- condensing boilers operate at lower ...waterways of the heat exchanger through which the hot gases can ...top ... See full document

... os agricultores familiares do Semiárido brasileiro. Apesar do potencial para a alimentação humana, o coco do licuri é pouco explorado quando comparado à cadeia produtiva do umbu. O objetivo deste trabalho foi ... See full document

... months of storage and with this, the other components of proximal composition tended to ...part of the water remains in the liquid state and can migrate out of the cell, thus increasing its ... See full document

... O umbu (Spondias tuberosa ...o umbu demanda ...do umbu cozida com lei- te e ...o umbu, avaliando a aceitação sensorial e as características físico-químicas desses ... See full document

... content of the monolayer (X m ) of foods, allowing a physical knowledge on the adsorption ...layer of the food and its water content interferes with the hygroscopicity or affinity of the ... See full document