Determinação do teor de umidade em grãos empregando radiação micro-ondas

Raschen, Matheus Rafael; Lucion, Fernanda Bortoluzzi; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Róger; Lopes, Eduardo Jacob; Zepka, Leila Queiroz; Barin, Juliano Smanioto

doi:10.1590/s0103-84782014000500026

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…In accordance with data from the USDA (United States Department of Agriculture [USDA], 2017) and research conducted by Rachaputi (2010), Even with the out-of-control points, the greenhouse method showed a higher process quality. Raschen et al (2014) noted that despite being easy to perform, this method requires a longer time for evaluation than do the other methods; it takes about 24 h of heating, usually at 105 °C, to obtain the result.…”

Section: Resultsmentioning

confidence: 99%

Quality of reading among equipment for determining water content in corn kernels

Rodrigues¹,

Carneiro

Brunini

et al. 2020

Semina: Ciênc. Agrár.

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Section: Resultsmentioning

confidence: 99%

Quality of reading among equipment for determining water content in corn kernels

Rodrigues¹,

Carneiro

Brunini

et al. 2020

Semina: Ciênc. Agrár.

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“…Products that contain lower moisture content may have a longer shelf life compared to those with high moisture (Silva, 2019). The moisture content of the food must be analyzed as it can serve as evidence of product quality, thus ensuring an increase in the storage and conservation time of this product (Raschen et al, 2014).…”

Section: Nutritional Composition Of Cookie Containing Malt Bagasse Branmentioning

confidence: 99%

Cookies developed with malted barley residue: nutritional composition and health benefits

Trevizan,

Carnevalli,

Ferrari

et al. 2023

CLIUM

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Malted barley residue (malt bagasse) is obtained in the brewing process and due to its nutritional potential, can be an alternative ingredient for food composition. The objective of the present study was to develop cookies using malt bagasse bran as an ingredient. The cookies were produced and submitted to physicochemical analyses: moisture content, ash determination, minerals, protein, lipid, fiber, carbohydrate and energy value. The addition of malt bagasse bran in the cookie promoted an increase in the nutritional quality of the product, making the product rich in fiber, minerals (phosphorus, zinc and iron), and low in sodium. The cookie presented omega-9 monounsaturated fatty acid and considerable amount of proteins. Thus, malt bagasse bran has the potential to be used as a functional ingredient for products such as cookies.

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“…O teor de água em sementes influencia tanto no armazenamento quanto na comercialização do produto (RASCHEN et al, 2014). Sementes armazenadas em determinadas condições ambientais de umidade e de temperatura, favorecem a propagação de fungos e a produção de micotoxinas, que são prejudiciais à saúde (MILLER, 1995) e pode prejudicar a conservação das sementes, prejudicando sua germinação e vigor ao longo do tempo.…”

Section: Introductionunclassified