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Osmotic dehydration process for low temperature blanched pumpkin

Silva, Keila de Souza; Caetano, Lidimara Cassia; Garcia, Carolina Castilho; Romero, Javier Telis; Santos, Adriana Barbosa; Mauro, Maria Aparecida
Fonte: Elsevier B.V. Publicador: Elsevier B.V.
Tipo: Artigo de Revista Científica Formato: 56-64
ENG
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Processo FAPESP: 07/01879-5; Processo FAPESP: 07/07586-0; Processo FAPESP: 03/10151-4 e 2006/55641-7; This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response surface methodology was used to optimize the blanching process. The independent variables for blanching were temperature, blanching time and holding time. These independent variables showed different effects on the two studied answers: texture and color. The kinetics of osmotic dehydration were investigated using 50% and 65% sucrose solutions, using samples previously blanched by both stepwise and conventional means. The diffusivity values for the water and sucrose were similar for the two components, showing greater gains of solute than loss of water in many samples. Blanching affected the color of the pumpkin, whereas osmotic dehydration did not change it significantly. The impregnation process maintained or even increased the tissue firmness when compared to the blanched samples. (C) 2011 Elsevier Ltd. All rights reserved.

Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco

Garcia, Carolina Castilho; Canizares, Diego; Silva, Keila de Souza; Darros-Barbosa, Roger; Mauro, Maria Aparecida
Fonte: Centro Pesquisa Processamento Alimentos Publicador: Centro Pesquisa Processamento Alimentos
Tipo: Artigo de Revista Científica Formato: 185-196
POR
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COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color and water activity of papaya slices after convective drying. on the first experiments, the influence of concentration and time of dehydration on color changes and water activity of fresh and blanched papaya slices was evaluated based on a factorial design. It was not verified significant color changes at the studied ranges. An expression for the water activity of osmotically dehydrated blanched samples was found. Then, the influences of blanching, osmotic dehydration, edible coating and combinations among these pre-treatments on color and water activity were evaluated after convective drying of papaya slices. Blanching was not an advantageous pre-treatment to maintain color and reduce water activity of dried fruits. Osmotically dehydrated fresh samples with or without coating presented the best results.

Beta-carotene stability during drying and storage of cassava and sweet potato

Nascimento, P.; Fernandes, N. S.; Mauro, M. A.; Kimura, M.
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 363-366
ENG
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The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying (100% and 96%, respectively), but lower retention (84% and 91%) was observed in cassava. Cassava also showed lower β-carotene stability than sweet potato during the storage of unblanched dried samples. β-Carotene content of dried cassava was reduced from 8.6 μg/g to traces in 20 days of storage while the initial amount of dried sweet potato (463 μg/g) was reduced by about 45% (210 μg/g). Blanching did not affect the β-carotene retention during the drying, but enhanced the stability of this carotenoid during the storage of dried samples at room temperature, especially in cassava. The initial levels of blanched-dried cassava and sweet potato (7.8 and 513 μg/g, respectively) took 70 days to fall by around 50%.

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L.M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2008 ENG
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The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatmentswere, respectively, EavitCH =150.47± 42.81 kJ mol⁻¹ and EavitCTs =136.20±60.97 kJ mol⁻¹, and K₈₇.₅ °CvitCH=0.75±0.10 min−1 and K₈₇.₅°CvitCTs=0.58±0.11 min−1. No significant differences (P>0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology.

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2007 ENG
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289.72844%
Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted changes of the green colour (an parameter) at a higher rate (Pb0.05), when compared with the heat blanching processes. No significant differences (PN0.05) were detected between heat and thermosonication blanching processes in terms of the colour parameters Ln, bn and TCD changes. In both treatments, a fractional first order model fitted well the experimental data for Ln, an and bn (RH 2 =0.99; RTs 2 =0.99) and TCD (RH 2 =0.92; RTs 2 =0.96) colour parameters. The chlorophylls content showed no significant differences (PN0.05) between thermally treated and thermosonicated watercress samples. The present findings will help to evaluate the effectiveness of thermosonication as a novel process to replace the classical heat treatment.

Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

Gonçalves, E. M.; Pinheiro, J.; Abreu, M.; Brandão, T. R. S.; Silva, Cristina L.M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2007 ENG
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The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 C were 86.20 ± 5.57 kJ mol 1 and 0.27 ± 0.01 min 1, respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L*a*b* colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Alexandre, Elisabete M. C.; Santos-Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
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386.834%
The effectiveness of ozone in aqueous solution treatment on microbial inactivation was studied for three combinations microorganism/food: Listeria innocua/red bell peppers (artificially inoculated), total mesophiles/strawberries, and total coliforms/watercress, with two concentrations (0.3 and 2.0 ppm). Blanching treatments (50–60 C) were also individually applied and in combination with ozone, for studying possible synergistic effects. In relation to ozone treatments, the highest microbial reductions were obtained for the highest concentration with the highest treatment time (3 min). Under those conditions, L. innocua/peppers, total mesophiles/strawberries and total coliforms/watercress were reduced respectively 2.8 ± 0.5, 2.3 ± 0.4 and 1.7 ± 0.4 log-cycles. However, a substantial portion of the microbial populations were reduced by water washing alone, and the presence of ozone generally added an additional reduction of 0.5–1.0 log-cycles. If ozone at the highest concentration is used, the treatment impacts on L. innocua/peppers and total mesophiles/strawberries load reductions were equivalent to a blanching at 50 C (for the same treatment times). Combining blanching and ozone did not generate synergistic effects, and in some situations microbial reductions were lower than the ones observed when treatments were applied independently.

Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables

Alexandre, Elisabete M. C.; Santos-Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.
Fonte: Universidade Católica Portuguesa Publicador: Universidade Católica Portuguesa
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
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The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet- C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65 °C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence...

Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit

Castro, S.; Saraiva, J.; Delgadillo, I.; Sousa, A.
Fonte: Taylor & Francis Publicador: Taylor & Francis
Tipo: Artigo de Revista Científica
ENG
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The effect of high pressure and blanching treatments on green bell pepper was studied. Both processes caused changes on pectin methylesterase activity and vitamin C and protein contents. Polygalacturonase activity was not detected in any of the samples studied. There seems to be no significant difference caused by both types of processing.

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

Castro, Sónia M.; Saraiva, Jorge A.; Domingues, Fernando M. J.; Delgadillo, Ivonne
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
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The effect of thermal blanching, in conditions carried out at industrial level, and pressure treatments of 100 and 200 MPa on quality of yellow bell peppers was compared. While the soluble protein content was reduced from 13 to 34% by the blanching treatments, the pressure treated peppers showed equal (100 MPa) to higher levels (up to 33%) for 200 MPa. The ascorbic acid (AA) content of the peppers was not affected by thermal blanching, with the exception of the more severe condition (98 °C/150 s), whereas all pressurized samples showed an increase of AA content in the range of 11–48%. Polyphenol oxidase activity was found mainly in the soluble fraction (around 80%) and decreased progressively as the temperature and time of blanching increased, till reaching about 50% the value of unprocessed peppers, while the pressure treatments showed no effect. Peroxidase activity was practically absent in the ionically-bound fraction (only 1% of total activity) and was reduced by the blanching treatments by 80%–100%, while the pressure treatments only reduced peroxidase activity from 5 to 10%. Activity of pectin methylesterase was undetectable in fresh and both thermally and pressure processed peppers. Firmness of peppers measured from the skin side was about 2.5 fold higher than from the flesh side. After the thermal blanching and the pressure treatments...

High pressure treatments as an alternative to conventional thermal blanching - A case study on sweet green and red bell pepper fruits (Capsicum annuum L.)

Castro, S.; Saraiva, J. A.; Lopes da Silva, J. A.; Delgadillo, I.; Van Loey, A.; Smout, C.; Hendrickx, M.
Fonte: Universidade dos Açores, SPQ Publicador: Universidade dos Açores, SPQ
Tipo: Conferência ou Objeto de Conferência
ENG
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The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented even an increased content of ascorbic acid of about 15-20%). Peroxidase (POD) and pectin methylesterase (PME) (whose activity was only quantifiable in green peppers) showed a higher stability to pressure treatments, particularly the latter enzyme, while polyphenol oxidase (PPO) was inactivated to the same final leve1 by the thermal blanching and pressure treatments. Pressure treatments resulted in similar (in green pepper) to slightly higher (in red pepper) microbial loads compared to blanching. Pressure treated presented similar to better f m e s s before and a f k tunnel freezing at -30°C, compared to thermally blanched peppers. Overall, pressure treated peppers present similar to better levels of the quality parameters studied, pointing to the possible use of pressure treatments as an alternative to the conventional thermal blanching of sweet bell peppers.

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Cruz, Rui M. S.; Vieira, M. M. C.; Silva, C. L. M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2008 ENG
Relevância na Pesquisa
289.72844%
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatments were, respectively, EavitCH = 150.47 ± 42.81 kJ mol− 1 and EavitCTs = 136.20 ± 60.97 kJ mol− 1, and k87.5 °CvitCH = 0.75 ± 0.10 min− 1 and k87.5 °CvitCTs = 0.58 ± 0.11 min− 1. No significant differences (P > 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology.

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Cruz, Rui M. S.; Vieira, M. M. C.; Silva, C. L. M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /06/2007 ENG
Relevância na Pesquisa
289.72844%
Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in thetemperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted changes of the green colour (an parameter) at a higher rate (P < 0.05), when compared with the heat blanching processes. No significant differences (P > 0.05) were detected between heat and thermosonication blanching processes in terms of the colour parameters Ln, bn and TCD changes.In both treatments, a fractional first order model fitted well the experimental data for Ln, an and bn (RH2 = 0.99; RTs2 = 0.99) and TCD (RH2 = 0.92; RTs2 = 0.96) colour parameters. The chlorophylls content showed no significant differences (P > 0.05) between thermally treated and thermosonicated watercress samples. The present findings will help to evaluate the effectiveness of thermosonication as a novel process to replace the classical heat treatment.

Effect of blanching time on selective mineral elements extraction from the spinach substitute (Tetragonia expansa) commonly used in Brazil

Kawashima,Luciane M.; Valente Soares,Lucia M.
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2005 EN
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The true spinach (Spinacia oleracea) does not grow well in warm climates and for that reason is not commercialized in Brazil. Instead, a spinach substitute (Tetragonia expansa), originally from New Zealand, is widely used in the country. There is scant information on the mineral profile and none on the soluble mineral fraction of this vegetable. The solubility of a mineral is one of the important factors for its absorption. For this reason, the calcium, magnesium, iron, manganese, copper, zinc, potassium, and sodium soluble fractions in the raw spinach substitute were determined and the effect of blanching times on the solubility of these minerals was investigated. Blanching times of 1, 5, and 15 minutes were employed. The magnesium, manganese, potassium, and sodium soluble fractions increased sizably with shorter blanching time. Longer blanching time (15 minutes) caused large losses of minerals. The soluble mineral fractions can contribute poorly to diet in terms of potassium, magnesium, manganese, and zinc. The spinach substitute cannot be considered a dietary source of calcium, iron and copper due to the insolubility of these minerals in the vegetable, possibly caused by the large oxalate content.

Effect of pressure blanching on sensory and proximate composition of peanut milk

Jain, Parul; Yadav, Deep Narayan; Rajput, Hradesh; Bhatt, Devendra Kumar
Fonte: Springer-Verlag Publicador: Springer-Verlag
Tipo: Artigo de Revista Científica
EN
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Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e. traditional, 1% NaHCO3 soaking and pressure blanching (at 121 °C, 15 psi for 2, 3 and 5 mins) were given for the preparation of peanut milk. The milks so obtained were analyzed for chemical composition and also subjected to organoleptic evaluation using nine point hedonic scale by semi trained panel of judges. Peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found most acceptable method. The proximate composition of the most acceptable peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found to be moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27%, total solids 11.78%. Based on the results it was concluded that the pressure blanching was found most acceptable method for the preparation of peanut milk beverage although it had the negative effect on the protein and total solid extraction.

Secagem de bananas prata e d’água por convecção forçada; Drying of banana prata and banana d’água by forced convection

Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
286.83396%
The influence of variables such as cultivar, shape (cylinder and disc), blanching, and heated air conditions (temperatures of 50 and 70 °C and velocities of 0.14 and 0.42 m/s) on convective drying behavior of bananas using mathematical modeling. The bananas were dehydrated in a tray dryer and were weighed in predetermined periods of time. The exponential model showed good agreement with the drying curves (R 2 : 0.98-0.99) indicating that the factors that influenced the drying rate the most were temperature, air velocity, and blanching. According to the kinetics constants obtained with the model, the drying of bananas is recommended, including all shapes investigated under the following conditions: banana prata, blanching and drying at 50 °C/0.42 m/s; and banana d’água, no blanching and drying at 70 °C/0.42 m/s.

Estudo do branqueamento e da secagem mediante ar quente do yacon (Smallanthus sonchifolius)

Scher, Caroline Fenner
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Dissertação Formato: application/pdf
POR
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O Yacon (Smallanthus sonchifolius) é uma planta que pertence à família Asteraceae, é originário das montanhas dos Andes e no Brasil seu cultivo iniciou-se em 1991. Possui carboidratos solúveis tais como frutose, glicose, sacarose e frutooligossacarídeos (FOS), sendo que os FOS não podem ser metabolizados pelo trato digestivo humano, tendo dessa forma atividade prebiótica. Este trabalho visou estudar o efeito do branqueamento no yacon e posterior secagem mediante ar quente. As raízes foram limpas e selecionadas considerando a ausência de injúrias visuais e infecções. A seguir foram descascadas e cortadas em forma de rodelas (espessuras de 1,75 ± 0,35 mm) e cubos (1,00 ± 0,01cm3). Foi verificada a ocorrência da solubilização dos açúcares durante o branqueamento, onde foram avaliadas as perdas de inulina, glicose e frutose em diferentes condições de tempo e temperatura. Foi observada a maior solubilização nas amostras em rodelas que em cubos na maioria dos tratamentos estudados. O teste de Tukey indicou que no branqueamento do yacon em forma de rodelas e cubos, o tempo, a temperatura e a interação entre eles foi significativa na solubilização dos açúcares, exceto na frutose (nas amostras em rodelas) e na inulina (nas amostras em cubos) onde somente foi significativo o tempo e a temperatura. Os resultados obtidos da superfície de resposta permitiram obter modelos estatísticos para estimar a perda de açúcares no branqueamento das amostras em rodelas...

Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Gómez, Paula Luisina; Alzamora, Stella Maris
Fonte: Springer Publicador: Springer
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
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The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscil- latory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic microscopy observations) of apples osmotically dehydrated to water activity (aw) 0.97 with glucose, with or without previous blanching. All apple samples showed a solid behavior (G′ > G′′) dominating the viscoelastic response, but both dynamic moduli were reduced due to processing. The instantaneous elastic compliance (J0) and the retarded compliances (J1 and J2) increased for treated tissues and the steady-state viscosity (ηN) was approximately 15% to 29% of the value of fresh apple. In general, compression parameters decreased for all treated tissues. Changes in structural features were mainly evidenced in heated samples. Partial least squares regres- sion analysis regression models revealed that texture could be well predicted by rheological properties (compression and creep parameters). Juiciness, crispness and sensory hardness were negatively correlated to J0, J1 and J2, and ηN was negatively correlated to sensory fracturability. Some mechanical parameters (fracturability...

Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

Latorre, Maria Emilia; de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi
Fonte: Elsevier Science Bv Publicador: Elsevier Science Bv
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
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The effect of enzymes inactivation through traditional (water, 90 C) and microwave blanching (constant power of 350Wand changing power with values higher than 900W) on cell wall polysaccharides as well as on microstructure of beet root tissue was studied with the goal of attaining a better understanding of the changes produced by treatment and its consequences on the functional properties of cell wall polymers. Powers higher than 900 W produced greater tissue microstructural damage due to alteration of the cell wall network. The contact between neighboring cells persisted after microwave treatment at 350 W while traditional blanching or blanching at higher microwave powers (90MW) produced separation of the middle lamella at different points and also cell separation was observed for the last mentioned treatment. The formation of entanglements of pectin-in-extensin in 350 W-treated beet root and the higher content of calcium and diferulated cross linked pectins in the case of traditional treatment may account for the better mechanical performance observed for these tissues. The microwaving at 350 W modified the cell wall polymers in such a manner that produced an increase in their hydrophilicity.; Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina; Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina;; Fil: de Escalada Pla...

Efeito do estiolamento parcial e do ácido indolbutírico (IBA) no enraizamento de estacas de ramos de goiabeira serrana (Feijoa sellowiana, Berg); Efects of blanching and of indolbutyric acid (IBA) in the rooting of Feijoa sellowiana, Berg. cuttings

Figueiredo, S.L.B.; Kersten, E.; Schuch, M.W.
Fonte: Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz Publicador: Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; ; ; Formato: application/pdf
Publicado em 01/04/1995 POR
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Com o objetivo de verificar o efeito do estiolamento parcial dos ramos e do ácido indolbutírico (IBA), no enraizamento de estacas de Feijoa sellowiana, conduziu-se este trabalho de enraizamento em três épocas de estiolamento, utilizando-se câmara de nebulização. Antes das estacas serem retiradas efetuou-se o estiolamento dos ramos de diversas plantas, com uniformidade de tamanho e idade. Foram utilizadas estacas de ramos em três intervalos de estiolamento (zero, 40 e 60 dias), tratadas com Zero; 5000; 7000; 9000 e 11000 ppm de IBA, na formulação de pó. Foi avaliado o número de estacas enraizadas, determinando-se a percentagem de enraizamento. Os resultados mostraram que estiolamento parcial foi efetivo para o enraizamento, sendo que o melhor intervalo foi variável conforme a época de estiolamento dos ramos e o IBA teve efeito negativo sobre o enraizamento.; With the aim of verifying branching and indolbutyric acid (IBA) effects on the rootling of cuttings of feijoa, this work was carried out considering three different dates of blanching, in greenhouse. The branching of various plants with uniform size and age was performed prior to branch trimming. Branch cuttings obtained at three blanching times (Zero, 40 and 60 days); treated with Zero; 5000; 7000; 9000 and 11000 ppm of power IBA...