Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPel - Guaiaca |
Texto Completo: | http://repositorio.ufpel.edu.br/handle/ri/1337 |
Resumo: | We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale equipment in a laboratory scale, equipped with electric heaters to heat the air, was operated in order to obtain drying grain according to the method. In the classic intermittent air temperature had increased from 70+5ºC, 90+5ºC e 100+5ºC, respectively in the 1st, 2nd and 3rd hours until the penultimate, with a gradual reduction temperature in the last minute. In method intermittent scaled, with the same thermal management of method intermittent air classic, the operation took place in two stages: the first by 15-16% humidity, and the second supplementary drying, after 30 days of the first stage, the grain stored under cooling. In the third method, dry-airing, the first step was made in column dryer with air at 100°C in the two chambers and the grains were removed with 15-16% humidity and transferred to a silo dryer and rested for six hours before turning on the aeration with ambient air to supplement the drying. Once dried, the grains were stored at room temperature reduced to 17 ° C. In the first and twelfth months of storage were evaluated humidity, volume and weight of thousand grains, whole grain yield, incidence of defects, Texture profile, profile branquimétrico and cooking parameters in grains by conventional processes and parboiled. Was also studied consumer preference insect Sitophilus sp in paddy, full and white, putting - 12 - them in an arena and being evaluated after 60 days with counts of insects and consumption. It was concluded that: (1) drying methods intermittent fever, intermittent and staggered by drought-airing show similarities in the effects of physical parameters, performance industrial and cooking, both for industrialization by the conventional process like white rice by parboiling; (2) the parboiling and increased storage time cause increased incidence of grains with defects in the acidity of the oil and color in rice, irrespective of drying method used, (3) Texture parameters are affected by the ongoing storage and by the industrialization process, regardless of drying method, (4) storage in an environment with low temperatures preserves the quality of rice for at least a year, (5) the insect Sitophilus sp. has greater preference for their reproduction and consumption of grains of rice than the grain shell and polished grains, in that order. |
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http://lattes.cnpq.br/1063250835381515http://lattes.cnpq.br/2514658960114637Dias, Álvaro Renato Guerrahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706142Z5Elias, Moacir CardosoSchiavon, Rafael de Almeida2014-08-20T13:42:10Z2012-04-182014-08-20T13:42:10Z2010-07-29SCHIAVON, Rafael de Almeida. Effects of dryng methods on the quality and performance of industrial grain of rice stored in controlled environment with low temperature.. 2010. 72 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010.http://repositorio.ufpel.edu.br/handle/ri/1337We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale equipment in a laboratory scale, equipped with electric heaters to heat the air, was operated in order to obtain drying grain according to the method. In the classic intermittent air temperature had increased from 70+5ºC, 90+5ºC e 100+5ºC, respectively in the 1st, 2nd and 3rd hours until the penultimate, with a gradual reduction temperature in the last minute. In method intermittent scaled, with the same thermal management of method intermittent air classic, the operation took place in two stages: the first by 15-16% humidity, and the second supplementary drying, after 30 days of the first stage, the grain stored under cooling. In the third method, dry-airing, the first step was made in column dryer with air at 100°C in the two chambers and the grains were removed with 15-16% humidity and transferred to a silo dryer and rested for six hours before turning on the aeration with ambient air to supplement the drying. Once dried, the grains were stored at room temperature reduced to 17 ° C. In the first and twelfth months of storage were evaluated humidity, volume and weight of thousand grains, whole grain yield, incidence of defects, Texture profile, profile branquimétrico and cooking parameters in grains by conventional processes and parboiled. Was also studied consumer preference insect Sitophilus sp in paddy, full and white, putting - 12 - them in an arena and being evaluated after 60 days with counts of insects and consumption. It was concluded that: (1) drying methods intermittent fever, intermittent and staggered by drought-airing show similarities in the effects of physical parameters, performance industrial and cooking, both for industrialization by the conventional process like white rice by parboiling; (2) the parboiling and increased storage time cause increased incidence of grains with defects in the acidity of the oil and color in rice, irrespective of drying method used, (3) Texture parameters are affected by the ongoing storage and by the industrialization process, regardless of drying method, (4) storage in an environment with low temperatures preserves the quality of rice for at least a year, (5) the insect Sitophilus sp. has greater preference for their reproduction and consumption of grains of rice than the grain shell and polished grains, in that order.Foram estudados efeitos do sistema de secagem e do tempo de armazenamento em temperatura reduzida, com avaliação de desempenho industrial, parâmetros de conservabilidade e qualidade de consumo, em grãos de arroz colhidos com umidade próxima a 20% e secados até 13%, em três métodos de secagem: (a) intermitente clássico, (b), intermitente escalonado e (c) por seca-aeração. Foi utilizado equipamento piloto, em escala laboratorial, dotado de resistências elétricas para o aquecimento do ar, possibilitando sua operação de forma a se obter secagem dos grãos conforme o método. No intermitente clássico, o ar teve temperaturas crescentes de 70+5ºC, 90+5ºC e 100+5ºC, respectivamente na 1ª, 2ª e da 3ª até a penúltima hora, havendo redução gradual da temperatura na última hora. No método intermitente escalonado, com o mesmo manejo térmico do ar do método intermitente clássico, a operação ocorreu em duas etapas: a primeira até 15 a 16% de umidade, e a segunda, secagem complementar, após 30 dias da primeira etapa, com os grãos armazenados sob resfriamento. No terceiro método, de seca-aeração, a primeira etapa foi realizada em secador de coluna com ar a 100°C nas duas câmaras e os grãos serem retirados com 15-16% de umidade e transferidos para um silo secador, ficando em repouso por 6 horas antes de ligar a aeração com ar ambiente para complementar a secagem. Depois de secados, os grãos foram armazenados em ambiente com temperatura reduzida para 17ºC. No primeiro e no décimo segundo meses de armazenamento foram avaliados umidade, peso volumétrico, peso de mil - 10 - grãos, rendimento de grãos inteiros, incidência de defeitos, perfil texturométrico, perfil branquimétrico, e parâmetros de cocção, em grãos beneficiados pelos processos convencional e parboilizado. Foi também estudada a preferência de consumo do inseto Sitophilus sp em arroz com casca, integral e branco, colocando os mesmos em uma arena e sendo avaliado após 60 dias com contagem de insetos e consumos. Concluiu-se que: (1) os métodos de secagem intermitente clássica, intermitente escalonada e por seca-aeração apresentam similaridades de efeitos nos parâmetros físicos, de desempenho industrial e de cocção, tanto para industrialização por processo convencional de arroz branco como por parboilização; (2) a parboilização e o aumento do tempo de armazenamento provocam intensificação na incidência de grãos com defeitos, na acidez do óleo e na coloração no arroz, independentemente do método de secagem utilizado; (3) os parâmetros texturométricos são afetados pelo decorrer de armazenamento e pelo processo de industrialização, independentemente do método de secagem; (4) o armazenamento em ambiente com temperaturas reduzidas preserva a qualidade do arroz por pelo menos um ano; (5) o inseto Sitophilus sp. tem maior preferência para sua reprodução e pelo consumo de grãos de arroz integral do que pelos grãos com casca e grãos polidos, nesta ordem.application/pdfporUniversidade Federal de PelotasPrograma de Pós-Graduação em Ciência e Tecnologia AgroindustrialUFPelBRFaculdade de Agronomia Eliseu MacielArrozMétodo de secagemQualidadeCocçãoInsetosRiceDrying methodQualityCookingInsectsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSEfeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzidaEffects of dryng methods on the quality and performance of industrial grain of rice stored in controlled environment with low temperatureinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPel - Guaiacainstname:Universidade Federal de Pelotas (UFPEL)instacron:UFPELORIGINALDissertacao_Rafael_Schiavon.pdfapplication/pdf890472http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1337/1/Dissertacao_Rafael_Schiavon.pdf404ee81b0d9c951821b8b3c0d3267ea2MD51open accessTEXTDissertacao_Rafael_Schiavon.pdf.txtDissertacao_Rafael_Schiavon.pdf.txtExtracted Texttext/plain122267http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1337/2/Dissertacao_Rafael_Schiavon.pdf.txtf8751ae8b2861835de599018f155ea1fMD52open accessTHUMBNAILDissertacao_Rafael_Schiavon.pdf.jpgDissertacao_Rafael_Schiavon.pdf.jpgGenerated Thumbnailimage/jpeg1322http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1337/3/Dissertacao_Rafael_Schiavon.pdf.jpg3bb0dccc0ed154abc1d5a3d5c969fa2bMD53open access123456789/13372022-12-14 18:46:33.702open accessoai:guaiaca.ufpel.edu.br:123456789/1337Repositório InstitucionalPUBhttp://repositorio.ufpel.edu.br/oai/requestrippel@ufpel.edu.br || repositorio@ufpel.edu.br || aline.batista@ufpel.edu.bropendoar:2022-12-14T21:46:33Repositório Institucional da UFPel - Guaiaca - Universidade Federal de Pelotas (UFPEL)false |
dc.title.por.fl_str_mv |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
dc.title.alternative.eng.fl_str_mv |
Effects of dryng methods on the quality and performance of industrial grain of rice stored in controlled environment with low temperature |
title |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
spellingShingle |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida Schiavon, Rafael de Almeida Arroz Método de secagem Qualidade Cocção Insetos Rice Drying method Quality Cooking Insects CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
title_full |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
title_fullStr |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
title_full_unstemmed |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
title_sort |
Efeitos do médtodo de secagem sobre a qualidade e o desempenho industrial de grãos de arroz armazenados em ambiente controlado com temperatura reduzida |
author |
Schiavon, Rafael de Almeida |
author_facet |
Schiavon, Rafael de Almeida |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/1063250835381515 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/2514658960114637 |
dc.contributor.advisor-co1.fl_str_mv |
Dias, Álvaro Renato Guerra |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706142Z5 |
dc.contributor.advisor1.fl_str_mv |
Elias, Moacir Cardoso |
dc.contributor.author.fl_str_mv |
Schiavon, Rafael de Almeida |
contributor_str_mv |
Dias, Álvaro Renato Guerra Elias, Moacir Cardoso |
dc.subject.por.fl_str_mv |
Arroz Método de secagem Qualidade Cocção Insetos |
topic |
Arroz Método de secagem Qualidade Cocção Insetos Rice Drying method Quality Cooking Insects CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rice Drying method Quality Cooking Insects |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale equipment in a laboratory scale, equipped with electric heaters to heat the air, was operated in order to obtain drying grain according to the method. In the classic intermittent air temperature had increased from 70+5ºC, 90+5ºC e 100+5ºC, respectively in the 1st, 2nd and 3rd hours until the penultimate, with a gradual reduction temperature in the last minute. In method intermittent scaled, with the same thermal management of method intermittent air classic, the operation took place in two stages: the first by 15-16% humidity, and the second supplementary drying, after 30 days of the first stage, the grain stored under cooling. In the third method, dry-airing, the first step was made in column dryer with air at 100°C in the two chambers and the grains were removed with 15-16% humidity and transferred to a silo dryer and rested for six hours before turning on the aeration with ambient air to supplement the drying. Once dried, the grains were stored at room temperature reduced to 17 ° C. In the first and twelfth months of storage were evaluated humidity, volume and weight of thousand grains, whole grain yield, incidence of defects, Texture profile, profile branquimétrico and cooking parameters in grains by conventional processes and parboiled. Was also studied consumer preference insect Sitophilus sp in paddy, full and white, putting - 12 - them in an arena and being evaluated after 60 days with counts of insects and consumption. It was concluded that: (1) drying methods intermittent fever, intermittent and staggered by drought-airing show similarities in the effects of physical parameters, performance industrial and cooking, both for industrialization by the conventional process like white rice by parboiling; (2) the parboiling and increased storage time cause increased incidence of grains with defects in the acidity of the oil and color in rice, irrespective of drying method used, (3) Texture parameters are affected by the ongoing storage and by the industrialization process, regardless of drying method, (4) storage in an environment with low temperatures preserves the quality of rice for at least a year, (5) the insect Sitophilus sp. has greater preference for their reproduction and consumption of grains of rice than the grain shell and polished grains, in that order. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-07-29 |
dc.date.available.fl_str_mv |
2012-04-18 2014-08-20T13:42:10Z |
dc.date.accessioned.fl_str_mv |
2014-08-20T13:42:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SCHIAVON, Rafael de Almeida. Effects of dryng methods on the quality and performance of industrial grain of rice stored in controlled environment with low temperature.. 2010. 72 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpel.edu.br/handle/ri/1337 |
identifier_str_mv |
SCHIAVON, Rafael de Almeida. Effects of dryng methods on the quality and performance of industrial grain of rice stored in controlled environment with low temperature.. 2010. 72 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
url |
http://repositorio.ufpel.edu.br/handle/ri/1337 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal de Pelotas |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial |
dc.publisher.initials.fl_str_mv |
UFPel |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Faculdade de Agronomia Eliseu Maciel |
publisher.none.fl_str_mv |
Universidade Federal de Pelotas |
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reponame:Repositório Institucional da UFPel - Guaiaca instname:Universidade Federal de Pelotas (UFPEL) instacron:UFPEL |
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