Pós-colheita e comercialização

Rosa, Cássia Inês Lourenzi Franco; Moribe, Ademir Massahiro; Yamamoto, Lilian Yukari; Sperandio, Décio

doi:10.7476/9786586383010.0017

Cited by 10 publications

(9 citation statements)

References 6 publications

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“…In the production process of agricultural products, the loss rates accumulate throughout the entire production chain, from the harvest to the consumer's table. This scenario makes it essential to use techniques and technologies that promote a reduction in such losses [1]. Additionally, to provide conditions that favor the maintenance of product quality, one must know the physical and mechanical properties of the material being worked on for proper use of processing techniques and equipment [2,3].…”

Section: Introductionmentioning

confidence: 99%

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Pereira,

Magalhães,

Santos

et al. 2023

AgriEngineering

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The flavor, aroma, and color of coffee can be changed due to mechanical damage, reducing its quality. To measure the mechanical behavior of the fruit, compression tests can be performed at different stages of ripeness. In this study, we analyzed the deformation, strain energy, and von Mises stress of coffee fruits at mature, semi-mature, and immature stages under compression forces. Compression in three directions (x, y, and z) was simulated on coffee fruit models using the finite element method. A compression support was applied in the opposite direction to the force application axis. Numerical simulations of the compression process allowed us to verify that the more mature the fruit, greater the associated mean deformation (2.20 mm mm−1, 0.78 mm mm−1, and 0.88 mm mm−1), the lower the mean strain energy (0.07 mJ, 0.21 mJ, and 0.34 mJ), and the lower the mean equivalent von Mises stress (0.25 MPa, 1.03 MPa, and 1.25 MPa), corresponding to ripe, semi-ripe, and immature fruits, respectively. These analyses not only save time and professional resources but also offer insights into how strain energy and von Mises stress affect fruits at different maturation stages. This information can guide machine adjustments to reduce coffee harvesting damages.

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Section: Introductionmentioning

confidence: 99%

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Pereira,

Magalhães,

Santos

et al. 2023

AgriEngineering

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“…This fact makes it necessary to use appropriate techniques to provide a longer conservation period. Thus, the producer has greater flexibility in marketing, which reflects in greater financial income, in addition to the guarantee for the consumer to regularly obtain better quality products (Rosa et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

Brandão

Silva

Arruda

et al. 2022

J Food Process Engineering

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There is a growing interest in drying methods focusing on the reduction of drying time, and improvement of product quality. This work aimed to study the use of ethanol as a pretreatment to melon infrared drying (IRD), evaluating its effect on the drying kinetics and quality parameters. The pretreatment step included the melon immersion in different ethanol concentrations (50% and 100%) and immersion times (10, 20, and 30 min). IRD was performed at 60 C with control (untreated) and pretreated samples. Melon pretreated in 100% ethanol for 30 min had the shortest drying time and highest diffusivity value. The Page model obtained the best fit for the experimental data. All dried melons showed water activity below .60, and a reduction in the bioactive compounds. Samples immersed in 50% ethanol, in general, showed lower losses of total phenolics and carotenoids. Concerning color, there was a decrease in the luminosity (L*), while redness (a*) and yellowness (b*) were intensified. Principal component analysis applied to the near infrared (NIR) spectra of the dried samples showed a tendency of separation between samples pretreated with different concentrations of ethanol. In conclusion, IRD and ethanol pretreatment can be useful tools to reduce drying time, but some limitations on bioactive compounds were discussed. Practical applicationsThe concentration and the time of ethanol pretreatment application can result in different melon infrared drying rates and can influence important qualitative parameters. Therefore, it is important to evaluate these factors to optimize the dried melon production, resulting in lower drying time and better quality preservation.

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“…Porém, a conservação pós-colheita é complicada devido à sensibilidade ao toque e a capacidade fermentativa (MAIOCHI, 2009). Pequenas modificações do fruto, estádios de maturidade extremos ou fermentações são fatores de rejeição pelo consumidor (ROSA et al, 2018). Neste contexto, o desenvolvimento de novos produtos é interessante para ampliar e diversificar o consumo diminuindo as perdas pós-colheitas.…”

Section: Introductionunclassified

Desenvolvimento, composição e propriedades bioquímicas do fermentado alcoólico de uvaia (Eugenia pyriformis Cambess)

Costa¹,

Vilela²,

Gomide³

et al. 2021

Tecnologia De Frutas E Hortaliças: Desenvolvimento De Produtos, Análise E Conservação

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Resumo O uso de outras frutas, diferentes da uva, na produção de bebidas fermentadas está se tornando popular no Brasil e representa inovação no consumo. Análises físicoquímicas, avaliação da conformidade com a legislação brasileira para fermentados de frutas e presença de compostos bioativos em bebida fermentada de uvaia, desenvolvida em laboratório, foram investigados. Na fermentação da polpa do fruto foi utilizada a levedura Saccharomyces cerevisiae (Fermentis A Lessaffre Division Safbrew S.33). Sólidos solúveis totais, pH e acidez total titulável foram monitorados durante vinte e sete dias em esquema fatorial (10 x 3) com 10 períodos de fermentação e 3 dornas com 3 repetições, totalizando 90 parcelas experimentais. Grau alcoólico, densidade relativa a 20,0 ºC, pH, acidez total titulável, acidez fixa, acidez volátil, sólidos solúveis totais, açúcares redutores, açúcares totais, extrato seco total, extrato seco reduzido, anidrido sulfuroso total, cinzas, fenóis totais, DPPH e taninos, foram quantificados após trinta dias, em um plano experimental avaliado com 3 repetições, em triplicata. Em conclusão, o vinho de uvaia em conformidade com a legislação brasileira, classificado como suave e encorpado, representa fonte de compostos bioativos e fornece elevada atividade antioxidante.

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Pós-colheita e comercialização

Cited by 10 publications

References 6 publications

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

Desenvolvimento, composição e propriedades bioquímicas do fermentado alcoólico de uvaia (Eugenia pyriformis Cambess)

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