The objective of this work is to study the influence of drying methods and storage period in the industrial quality of wheat. Samples of wheat (Triticum aestivum, L.) produced in a cultivated plain were harvested with moisture near to 19... more
The objective of this work is to study the influence of drying methods and storage period in the industrial quality of wheat. Samples of wheat (Triticum aestivum, L.) produced in a cultivated plain were harvested with moisture near to 19 % (conventional harvest) . The grains were submitted to four drying conditions: drying with natural air, not forced, stationary drying
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This research aimed to evaluate the natural contamination by fungi, production of mycotoxins, fatty acids composition and the intergranular CO2 concentration in oat grains stored in a hermetic system for 12 months. The oat grains were... more
This research aimed to evaluate the natural contamination by fungi, production of mycotoxins, fatty acids composition and the intergranular CO2 concentration in oat grains stored in a hermetic system for 12 months. The oat grains were harvested with 16% of moisture, being dried until 15%, 12% and 9% of moisture. Oat grains with 18% and 21% of moisture were obtained
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This research was aimed at evaluating the effect of the relationship intermittence and the temperature of the drying air on the physiological and technological quality of oat grains stored in a conventional system for 12 months. Oat, UPF... more
This research was aimed at evaluating the effect of the relationship intermittence and the temperature of the drying air on the physiological and technological quality of oat grains stored in a conventional system for 12 months. Oat, UPF 18 cultivar, harvest in 2002/2003 was submitted to drying at three temperatures (65ºC, 85ºC, 110ºC) and three intermittent relations (1:2,5, 1:3,7, 1:5),
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In order to verify the effects of the combustibles, firewood and petroleum liquefied gas (plg), to heating of the drying air, on industrial performance, rice grains with peel of the cultivate IRGA 416 were submitted to drying with... more
In order to verify the effects of the combustibles, firewood and petroleum liquefied gas (plg), to heating of the drying air, on industrial performance, rice grains with peel of the cultivate IRGA 416 were submitted to drying with increasing temperatures (60-75-90± 5oC) in two conditions: 1) burning of dry and well kept eucalyptus firewood to air heating; 2) burning of
Oat is a cereal of high nutritional value, but the high lipid content of the grains is affected by intense deterioration during the storage. Low moisture in storage reduces these damages, but there is a lack of studies about the effect of... more
Oat is a cereal of high nutritional value, but the high lipid content of the grains is affected by intense deterioration during the storage. Low moisture in storage reduces these damages, but there is a lack of studies about the effect of air temperature used in drying on characteristics of this grain and its components. The objective of this work
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The aim of this study was to evaluate the energetic performance in the process of intermittent drying of white oat grains at three different air temperatures and final moisture. White oat grains (Avena sativa L.), UPFA 20 Teixeirinha... more
The aim of this study was to evaluate the energetic performance in the process of intermittent drying of white oat grains at three different air temperatures and final moisture. White oat grains (Avena sativa L.), UPFA 20 Teixeirinha cultivar produced at Palma Experimental Station of the Federal University of Pelotas, 2003/2004 crop, were submitted to intermittent drying at three temperatures
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ABSTRACT This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and... more
ABSTRACT This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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Aiming to verify the effect of air thermal handling in the stationary drying and the time of storage on the industrial performance and rice technological properties. For this, long-fine class grains "agulhinha", produced in... more
Aiming to verify the effect of air thermal handling in the stationary drying and the time of storage on the industrial performance and rice technological properties. For this, long-fine class grains "agulhinha", produced in irrigated system, on the south of Brazil, harvested with 22 % of moisture content, were submitted to four drying conditions: 1) Use of air did not
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The aim of this work was to evaluate the effects of drying air temperature and final moisture in conservation and industrial quality of stored oat grains in conventional system for eight months. Grains from oat cultivar UPFA 20... more
The aim of this work was to evaluate the effects of drying air temperature and final moisture in conservation and industrial quality of stored oat grains in conventional system for eight months. Grains from oat cultivar UPFA 20 Teixeirinha, produced in the Palma Experimental Station of UFPel, agricultural harvest of 2003/2004 harvest were subjected to three drying temperatures (60 ºC,
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This study was done to evaluate the physicochemical properties and to quantify the residual silicon in flour from wheat grains treated with different dosages of DE and stored in a conventional system for 180 days. Samples containing... more
This study was done to evaluate the physicochemical properties and to quantify the residual silicon in flour from wheat grains treated with different dosages of DE and stored in a conventional system for 180 days. Samples containing 10.0kg of wheat grain were treated with 0.00, 2.00 and 4.00gkg−1 of DE and then homogenized and stored in cotton bags at 22°C
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The objective of the work was to evaluate the effect of drying air temperature and intermittence relation (heating time: resting time) on the enzymatic inactivation and paste viscosity of oat. Oat, UPF 18 cultivar, produced in the Palma... more
The objective of the work was to evaluate the effect of drying air temperature and intermittence relation (heating time: resting time) on the enzymatic inactivation and paste viscosity of oat. Oat, UPF 18 cultivar, produced in the Palma Experimental Field of University of Pelotas (UFPel), harvest of 2002/2003 was submitted at three drying temperatures (65ºC, 85ºC, 110ºC) and three intermittent relations (1:2.5, 1:3.75, 1:5 h:h), in rotational composed central delineation applicable to the response surface methodology (RSM). The grains were stored in conventional system and after the installation of the experiments, the chemical composition, residual activity of the enzymes lipase and peroxidase enzymes and paste viscosity were evaluated. The intermittent drying did not provoke substantial enzymatic inactivation in oat grains. The pasting viscosity of the oats did not change with drying temperatures and intermittence relation used. The content of lipids changed the properties of past...
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ABSTRACT This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and... more
ABSTRACT This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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This study investigated the effects of oxidation with sodium hypochlorite on the content of carbonyl and carboxyl as well as pasting, expansion and textural properties of fermented cassava starch. A 23 factorial design with three central... more
This study investigated the effects of oxidation with sodium hypochlorite on the content of carbonyl and carboxyl as well as pasting, expansion and textural properties of fermented cassava starch. A 23 factorial design with three central points and six axial points was used to investigate the effect of active chlorine concentration, pH and temperature during the oxidation of fermented cassava
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... Starch gelatinisation and 268 melting is an important phenomenon occurring in various food processing operations 269 because it provides unique textural and structural characteristics for the products (Sozer, 270 Dalgi & Kaya,... more
... Starch gelatinisation and 268 melting is an important phenomenon occurring in various food processing operations 269 because it provides unique textural and structural characteristics for the products (Sozer, 270 Dalgi & Kaya, 2007). ...