Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax

Detalhes bibliográficos
Autor(a) principal: Corrêa,Paulo Cesar
Data de Publicação: 2019
Outros Autores: Paixão,Aline Almeida da, Baptestini,Fernanda Machado, Vanegas,Jaime Daniel Bustos, Zeymer,Juliana Soares
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202
Resumo: ABSTRACT: The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P<0.05) on the rupture force and the proportional deformity module. Hydration and cooking of the grains provided a reduction in the values of the studied variables.
id UFSM-2_81a51823dd6aa7014c933ae7695a3fda
oai_identifier_str oai:scielo:S0103-84782019000900202
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba waxproportional deformity moduluscookingrupture forceABSTRACT: The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P<0.05) on the rupture force and the proportional deformity module. Hydration and cooking of the grains provided a reduction in the values of the studied variables.Universidade Federal de Santa Maria2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202Ciência Rural v.49 n.9 2019reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20180838info:eu-repo/semantics/openAccessCorrêa,Paulo CesarPaixão,Aline Almeida daBaptestini,Fernanda MachadoVanegas,Jaime Daniel BustosZeymer,Juliana Soareseng2019-08-30T00:00:00ZRevista
dc.title.none.fl_str_mv Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
title Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
spellingShingle Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
Corrêa,Paulo Cesar
proportional deformity modulus
cooking
rupture force
title_short Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
title_full Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
title_fullStr Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
title_full_unstemmed Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
title_sort Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
author Corrêa,Paulo Cesar
author_facet Corrêa,Paulo Cesar
Paixão,Aline Almeida da
Baptestini,Fernanda Machado
Vanegas,Jaime Daniel Bustos
Zeymer,Juliana Soares
author_role author
author2 Paixão,Aline Almeida da
Baptestini,Fernanda Machado
Vanegas,Jaime Daniel Bustos
Zeymer,Juliana Soares
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Corrêa,Paulo Cesar
Paixão,Aline Almeida da
Baptestini,Fernanda Machado
Vanegas,Jaime Daniel Bustos
Zeymer,Juliana Soares
dc.subject.por.fl_str_mv proportional deformity modulus
cooking
rupture force
topic proportional deformity modulus
cooking
rupture force
description ABSTRACT: The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P<0.05) on the rupture force and the proportional deformity module. Hydration and cooking of the grains provided a reduction in the values of the studied variables.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20180838
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.49 n.9 2019
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140553948200960

Registros relacionados