EQA - Artigos Publicados em Periódicoshttps://repositorio.furg.br/handle/1/16112024-03-28T23:02:55Z2024-03-28T23:02:55ZUtilização da farinha de arroz na elaboração de sobremesaDors, Giniani CarlaCastiglioni, Gabriel LuisRuiz, Walter Augusto-https://repositorio.furg.br/handle/1/89012022-10-25T15:47:28Z2006-01-01T00:00:00ZUtilização da farinha de arroz na elaboração de sobremesa
Dors, Giniani Carla; Castiglioni, Gabriel Luis; Ruiz, Walter Augusto-
Este trabalho teve por objetivo elaborar um produto alimentício similar a “flan” sabor chocolate utilizando como base a
farinha de arroz. A matéria-prima utilizada foi cedida por empresa processadora da região e caracterizada quanto a
distribuição granulométrica, teores de umidade, proteína, cinzas, gordura, carboidratos, fibras, massa específica, índice de
absorção e de solubilidade. Observou-se que a fração de 270 mesh da farinha pré-gelatinizada demonstrou ser a mais
adequada para a elaboração do produto, pois apresentou maior homogeneidade e facilidade de preparo. Duas formulações
de flan foram submetidas à avaliação sensorial utilizando testes de preferência e aceitação, segundo uma escala hedônica
e de atitude de nove pontos, respectivamente. Por meio dessa análise verificou-se que as formulações não apresentaram
diferenças significativas quanto à aceitabilidade e preferência, quando comparadas a um produto comercial similar utilizado
como padrão, evidenciando o potencial da farinha de arroz para elaboração de produto alimentício similar a flan.; The aim of this research was to prepare a product similar to a chocolate custard dessert using rice flour. The raw material
was obtained from a rice flour processing company in Pelotas (RS, Brazil) and characterized according to its granulometric
distribution, humidity levels, protein, ashes, fat, carbohydrates, fibers, specific mass, absorption and solubility tables. It was
observed that the 270 mesh fraction of pre-jellied flour has been the most appropriated to this kind of custard, because of the
larger homogeneity and easiness in its preparation. Two custard formulations were submitted to a sensorial evaluation using
preference and acceptance tests which followed a hedonic and attitude scale of nine points, respectively. Then, it was
observed that the formulations have presented no significant differences of acceptance or preference if they were compared
to a similar pattern of a commercial product, demonstrating, thus, the potential of rice flour for preparing a nutritious product
similar to custard.
2006-01-01T00:00:00ZCaracterização da secagem convectiva de tomate (Lycopersicon Esculentum Mill) em camada delgadaCoelho, Karen DiasPinto, Luiz Antonio de Almeidahttps://repositorio.furg.br/handle/1/75152017-08-03T04:08:30Z2011-01-01T00:00:00ZCaracterização da secagem convectiva de tomate (Lycopersicon Esculentum Mill) em camada delgada
Coelho, Karen Dias; Pinto, Luiz Antonio de Almeida
O trabalho teve como objetivo a caracterização da cinética de secagem do tomate (Lycopersicon
esculentum Mill) em camada delgada, e a determinação da reidratação e do teor de licopeno do
produto final. O estudo foi realizado em um secador de bandejas com escoamento paralelo do ar,
onde as variáveis estudadas foram temperatura do ar de secagem (60, 70 e 80°C) e espessura das
amostras (3, 5 e 7 mm). As isotermas de equilíbrio foram determinadas pelo método gravimétrico
usando soluções ácidas, e os dados experimentais foram ajustados através da equação de GAB. Nos
experimentos de secagem, foi usada a equação de Henderson e Pabis para a obtenção da constante
de secagem (K), e os valores de da difusividade efetiva de umidade (DEF) apresentaram-se entre 1,56
a 2,67×10-10 m2 s
-1 e entre 4,21 a 8,35×10-11 m
2 s
-1, sendo os valores da energia de ativação de 16,99
e 30,64 kJ mol-1, respectivamente, para o primeiro e o segundo períodos de taxa decrescente de
secagem. Para a reidratação, verificou-se que com menores temperaturas do ar obteve-se uma maior
reidratação do produto num menor tempo, e o teor de licopeno também foi maior nessas condições.; The aim of this work was to characterize the drying kinetics of tomato (Lycopersicon esculentum Mill)
in thin layer, and determination of rehydration and lycopene content in the final product. The study was
carried out through a tray dryer with air parallel flow, the studied variables were air drying temperature
(60, 70 and 80ºC) and the samples thickness (3, 5 and 7 mm). The equilibrium isotherms were carried
out by gravimetric method using acid solutions, and for fit of experimental dada was used the GAB. In
drying experiments was used the Henderson and Pabis equation to calculate the drying constant (K),
and the moisture effective diffusivity (DEFF) values showed in ranges from 1.56 to 2.67×10-10 m2 s
-1 and
from 4.21 to 8.35×10-11 m
2 s
-1, and the activation energy values were found in 17 e 30.6 kJ mol-1
,
respectively, for first and second of drying falling rate periods. For the rehydration, was verified that
using lower values of air temperature it had a higher rehydration of the final product in lower time, and
the lycopene content was also higher using same conditions.
2011-01-01T00:00:00ZObtaining L-systems Rules from StringsSantos, EdmarCoelho, Regina Céliahttps://repositorio.furg.br/handle/1/74982017-08-02T17:27:49Z2010-01-01T00:00:00ZObtaining L-systems Rules from Strings
Santos, Edmar; Coelho, Regina Célia
This paper presents a proposal to solve the Inverse Problem of Lindenmayer in the deterministic and
free-context L-system grammar class. The proposal of this paper is to show a methodology that can
obtain an L-system rule from a string representing the development stage of any object. The strings
used in the tests were obtained from known grammars. However, they are dealt with as of having an
unknown origin to assure the impartiality of the methodology. The idea presented here consists in the
regression of growth of the string analyzed by an algorithm built based on relations of growth obtained
from string generated by known deterministic grammars. In the tests carried out, all the strings
submitted to the proposed algorithm could be reverted to an L-system rule identical to the original rule
used in the synthesis of the string. It is also interesting to observe that the obtaining of these rules
occurred practically in real time with tested grammars.
2010-01-01T00:00:00ZMoisture sorption characteristics of microalgae Spirulina platensisOliveira, Elisangela Gonçalves deRosa, Gabriela da SilveiraMoraes, Mariana Agostini dePinto, Luiz Antonio de Almeidahttps://repositorio.furg.br/handle/1/74752017-07-31T18:03:13Z2009-01-01T00:00:00ZMoisture sorption characteristics of microalgae Spirulina platensis
Oliveira, Elisangela Gonçalves de; Rosa, Gabriela da Silveira; Moraes, Mariana Agostini de; Pinto, Luiz Antonio de Almeida
In recent times, the microalgae Spirulina platensis has been used as a functional ingredient in several food applications; its process involving drying and storage steps. Moisture equilibrium data for adsorption isotherms of microalgae Spirulina were investigated at 10, 20 and 30°C and for desorption, at 40, 50 and 60°C, using the gravimetric static method. The experimental data were analyzed by GAB and BET models. The GAB equation showed the best fitting to the experimental data with R² ≈ 99% and MRE < 10%. The water surface area values calculated by GAB and BET models were very similar. The isosteric heats were determined by application of Clausius-Clapeyron equation to sorption isotherms obtained from the best-fitting equation. The isosteric heat and the entropy of desorption isotherm presented similar behavior, with a sharp change in an equilibrium moisture content of 10%. The enthalpy-entropy compensation theory was applied to the isotherms, indicating that they are enthalpy-controlled.
2009-01-01T00:00:00Z