Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/26693 |
Resumo: | Although intermittent drying is widely used in rice, the accumulative time of this process can influence the temperature of the grain mass, accentuating the thermal damage to the grains, even though the intermittence helps to minimize the fluxes of heat and humidity between the grains and the air drying. Thus, the objective of the study was to correlate the effects of drying time and intermittency of paddy rice on the physical, physicochemical and morphological quality of polished and brown rice. The experiment was carried out in a grain storage unit at farm level in the municipality of Cachoeira do Sul-RS. The batches of rice grains from mechanized harvesting, with water contents between 24 and 20% (b.u.) were immediately submitted to pre-cleaning and drying operations. The samples collected were analyzed at the Postharvest Laboratory (LAPOS) at Federal University of Santa MariaCampus Cachoeira do Sul. The treatments analyzed were drying (mean temperature of the grain mass of 49 °C), intermittence (average temperature of the grain mass of 40 °C) and the drying time of 14 hours (corresponds to the number of times the product went through the drying and intermittence processes). For each drying time, grain sampling was carried out in the drying stage and in the intermittence stage to evaluate the physical quality of paddy rice and the physicochemical and morphological quality of polished and brown rice. Among the results, it was verified that the accumulative drying time provided an increase in the temperature of the grain mass, altering the physical, physicochemical and morphological quality of the polished and brown rice. The intermittence process did not satisfactorily compensate for the number of cycles (drying time) of the grain mass in the drying chamber, in relation to the final quality of the grains, especially for polished rice. |
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Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integralCorrelations of drying and intermittence processes on the quality of polished and brown ricePós-colheitaPré-processamentoBeneficiamentoQualidadePost-harvestPre-processingProcessingCerealCNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLAAlthough intermittent drying is widely used in rice, the accumulative time of this process can influence the temperature of the grain mass, accentuating the thermal damage to the grains, even though the intermittence helps to minimize the fluxes of heat and humidity between the grains and the air drying. Thus, the objective of the study was to correlate the effects of drying time and intermittency of paddy rice on the physical, physicochemical and morphological quality of polished and brown rice. The experiment was carried out in a grain storage unit at farm level in the municipality of Cachoeira do Sul-RS. The batches of rice grains from mechanized harvesting, with water contents between 24 and 20% (b.u.) were immediately submitted to pre-cleaning and drying operations. The samples collected were analyzed at the Postharvest Laboratory (LAPOS) at Federal University of Santa MariaCampus Cachoeira do Sul. The treatments analyzed were drying (mean temperature of the grain mass of 49 °C), intermittence (average temperature of the grain mass of 40 °C) and the drying time of 14 hours (corresponds to the number of times the product went through the drying and intermittence processes). For each drying time, grain sampling was carried out in the drying stage and in the intermittence stage to evaluate the physical quality of paddy rice and the physicochemical and morphological quality of polished and brown rice. Among the results, it was verified that the accumulative drying time provided an increase in the temperature of the grain mass, altering the physical, physicochemical and morphological quality of the polished and brown rice. The intermittence process did not satisfactorily compensate for the number of cycles (drying time) of the grain mass in the drying chamber, in relation to the final quality of the grains, especially for polished rice.Embora a secagem intermitente seja muito utilizada no arroz, o tempo acumulativo deste processo pode influenciar na temperatura da massa de grãos, acentuando os danos térmicos nos grãos, mesmo que a intermitência contribua para minimizar os fluxos de calor e umidade entre os grãos e o ar de secagem. Assim, o objetivo do estudo foi correlacionar os efeitos do tempo de secagem e intermitência do arroz em casca sobre a qualidade física, físico-química e morfológica do arroz polido e integral. O experimento foi realizado em uma unidade armazenadora de grãos a nível de fazenda no município de Cachoeira do Sul-RS. Os lotes de grãos de arroz oriundas de colheita mecanizada, com teores de água entre 24 e 20% (b.u.) foram submetidas imediatamente às operações de pré-limpeza e secagem. As amostras coletadas foram analisadas no Laboratório de Pós-Colheita (LAPOS) da Universidade Federal de Santa Maria- Campus Cachoeira do Sul. Os tratamentos analisados foram à secagem (temperatura média da massa do grão de 41 °C), a intermitência (temperatura média da massa do grão de 40 °C) e o tempo de secagem de 14 horas (corresponde ao número de vezes que o produto passou pelos processos de secagem e intermitência). Para cada tempo de secagem foi realizada amostragem dos grãos na etapa de secagem e na intermitência para avaliação da qualidade física do arroz em casca e a qualidade físico-química e morfológica do arroz polido e integral. Entre os resultados, verificou-se que o tempo acumulativo de secagem proporcionou um aumento na temperatura da massa de grãos, alterando a qualidade física, físico-química e morfológica do arroz polido e integral. O processo de intermitência não compensou satisfatoriamente o número de ciclos (tempo de secagem) da massa de grãos na câmara de secagem, em relação à qualidade final dos grãos, principalmente para o arroz polido.Universidade Federal de Santa MariaBrasilEngenharia AgrícolaUFSMPrograma de Pós-Graduação em Engenharia AgrícolaCentro de Ciências RuraisCoradi, Paulo Carterihttp://lattes.cnpq.br/5926614370728576Costa, Douglas Romeu daAlves, Charline ZaratinMartens, Samuel2022-10-27T17:15:13Z2022-10-27T17:15:13Z2022-08-22info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/26693porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-10-27T17:15:13Zoai:repositorio.ufsm.br:1/26693Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-10-27T17:15:13Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral Correlations of drying and intermittence processes on the quality of polished and brown rice |
title |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
spellingShingle |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral Martens, Samuel Pós-colheita Pré-processamento Beneficiamento Qualidade Post-harvest Pre-processing Processing Cereal CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
title_short |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
title_full |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
title_fullStr |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
title_full_unstemmed |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
title_sort |
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral |
author |
Martens, Samuel |
author_facet |
Martens, Samuel |
author_role |
author |
dc.contributor.none.fl_str_mv |
Coradi, Paulo Carteri http://lattes.cnpq.br/5926614370728576 Costa, Douglas Romeu da Alves, Charline Zaratin |
dc.contributor.author.fl_str_mv |
Martens, Samuel |
dc.subject.por.fl_str_mv |
Pós-colheita Pré-processamento Beneficiamento Qualidade Post-harvest Pre-processing Processing Cereal CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
topic |
Pós-colheita Pré-processamento Beneficiamento Qualidade Post-harvest Pre-processing Processing Cereal CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
description |
Although intermittent drying is widely used in rice, the accumulative time of this process can influence the temperature of the grain mass, accentuating the thermal damage to the grains, even though the intermittence helps to minimize the fluxes of heat and humidity between the grains and the air drying. Thus, the objective of the study was to correlate the effects of drying time and intermittency of paddy rice on the physical, physicochemical and morphological quality of polished and brown rice. The experiment was carried out in a grain storage unit at farm level in the municipality of Cachoeira do Sul-RS. The batches of rice grains from mechanized harvesting, with water contents between 24 and 20% (b.u.) were immediately submitted to pre-cleaning and drying operations. The samples collected were analyzed at the Postharvest Laboratory (LAPOS) at Federal University of Santa MariaCampus Cachoeira do Sul. The treatments analyzed were drying (mean temperature of the grain mass of 49 °C), intermittence (average temperature of the grain mass of 40 °C) and the drying time of 14 hours (corresponds to the number of times the product went through the drying and intermittence processes). For each drying time, grain sampling was carried out in the drying stage and in the intermittence stage to evaluate the physical quality of paddy rice and the physicochemical and morphological quality of polished and brown rice. Among the results, it was verified that the accumulative drying time provided an increase in the temperature of the grain mass, altering the physical, physicochemical and morphological quality of the polished and brown rice. The intermittence process did not satisfactorily compensate for the number of cycles (drying time) of the grain mass in the drying chamber, in relation to the final quality of the grains, especially for polished rice. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-27T17:15:13Z 2022-10-27T17:15:13Z 2022-08-22 |
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.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/26693 |
url |
http://repositorio.ufsm.br/handle/1/26693 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Engenharia Agrícola UFSM Programa de Pós-Graduação em Engenharia Agrícola Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Engenharia Agrícola UFSM Programa de Pós-Graduação em Engenharia Agrícola Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922088014315520 |