Explore the vast range of titles available.

Objetivou-se com este trabalho avaliar aspectos microbiológicos e físico-químicos de morangos da variedade Portola, expostos ao gás ozônio em diferentes concentrações e armazenados durante seis dias sob refrigeração. Foram avaliadas concentrações do ozônio equivalentes a 0, 4, 9, 14 e 18 mg L-1, vazão de 1 L min-1, na temperatura de 25 °C, por 30 min. No que tange à qualidade microbiológica, avaliou-se a presença de Salmonella spp. e quantificaram-se coliformes totais, E. coli, bolores e leveduras, e mesófilos aeróbios. Com relação à qualidade físico-química, analisaram-se perda de massa, acidez total titulável, sólidos solúveis totais, pH, relação sólidos solúveis totais e acidez total titulável, além da coloração dos frutos. Adotou-se Delineamento Inteiramente Casualizado em Esquema Fatorial 5×4, sendo cinco tratamentos e quatro períodos de armazenamento (0, 2, 4 e 6 dias), com três repetições. Não foi detectada a presença de Salmonella spp. nos frutos submetidos ou não à ozonização. Quanto à E. coli, a contagem foi inferior ao limite de detecção. A baixa e irregular contagem de coliformes totais nos frutos não permitiu inferir sobre a capacidade do ozônio de inativar microrganismos desse grupo. O ozônio se mostrou eficiente no controle de bolores e de leveduras, e de mesófilos aeróbios em morangos, durante o armazenamento. De maneira geral, o ozônio não afetou negativamente a qualidade físico-química dos morangos. Por outro lado, verificou-se menor perda de massa nos frutos ozonizados quanto maior a concentração de exposição ao gás. Concluiu-se que o ozônio é um importante agente antimicrobiano e, nas condições adotadas no trabalho, provocou redução de microrganismos indesejáveis. Em geral, o ozônio não interferiu nas variáveis físico-químicas avaliadas.

The search for time and human subjectivity reduction in the analysis of the physiologic potential of seeds has brought forward the use of computerized systems as an alternative. The goal of this research was to assess the effectiveness of the GroundEye equipment in the characterization of soybean seeds vigor by using the image analysis technique in comparison to the information provided by vigor tests recommended to soybean seeds. Sixteen lots of two soybean varieties were used — variety 98Y12 and P98Y70, characterized by the following tests: germination test, accelerated ageing test, cold test, tetrazolium test, and seedling emergence in the field. The image analysis was performed using the GroundEye software to obtain the vigor index and the average length of seedlings and roots for a later comparison with the results of the accelerated ageing test and the manual measurement of the average length of seedlings and roots. GroundEye has demonstrated efficiency in the determination of vigor of soybean seeds and has reduced the time needed to obtain the results in six days, being indicated in the quality control programs established by soybean seeds production companies.

The objective of this study was to evaluate the characteristics of kefir beverages made from yam, sesame and bean extracts after fermentation of the extracts with water kefir grains. Formulations were prepared with raw and boiled yams. To the yam extract, sesame and different percentages of white bean extract were added. The fermentation kinetics, the chemical composition and color of the extracts were analyzed. To determine the fermentation kinetic parameters, pH and titratable acidity were evaluated. The chemical composition and color of all extracts were determined before and after fermentation process. The decrease in pH and increase in titratable acidity were affected both by raw or boiler yam. The addition of bean extract favored the decrease in pH of formulations containing extracts of raw or boiled yams. Chemical composition and color of the beverages were altered after fermentation. The kefir beverage made from yam and sesame enriched with 50% beans proved to be an excellent fermentation substrate. In addition, it is a new way of consuming vegetable products, especially fermented products, which have limited diversity to serve vegan consumers and also people with certain allergies to dairy products.

The objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L^sup -1^, a temperature of 25 °C and a gas flow rate of 5.0 L min^sup -1^. The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L^sup -1^, saturation times ranging between 222 and 449 min were obtained. Regarding the C^sub Sat^/C^sub 0^ ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L^sup -1^, saturation times between 78 and 251 min were obtained, and the C^sub Sat^/C^sub 0^ ratio for an initial concentration of 2.78 mg L^sup -1^ was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change in product quality during the ozonation process.

The objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L super( -1), a temperature of 25 degree C and a gas flow rate of 5.0 L min super( -1). The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L super( -1), saturation times ranging between 222 and 449 min were obtained. Regarding the C sub( Sat)/C sub( 0) ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L super( -1), saturation times between 78 and 251 min were obtained, and the C sub( Sat)/C sub( 0) ratio for an initial concentration of 2.78 mg L super( -1) was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change in product quality during the ozonation process.