ABSTRACT The defects that drying in concrete yards impose on coffee beans and the search for gourmet coffee production have prompted the emergence of new drying technologies. This work verified the technical and economic feasibility of drying coffee with dehumidified air with a refrigerating capacity of 422,908.7 J s-1, compatible with static capacity dryers equal to 75 m3. Considering the sale price of coffee, the cost of electric energy acquisition, the monthly interest rate and maintenance time, expenses that are equivalent to the depreciation of the concrete yard, a central compound rotational design was considered with 28 tests for the feasibility analysis, including the internal rate of return, net present value and the return on investment. The results showed that in the electric drying units, the dried coffee presents fewer broken and defective beans and has higher retention in a No. 17 sieve. With a higher beverage quality and a price 12.11% higher, drying with dehydrated air showed a PBD of 2.27 years and a return of US$ 2.49 million. The optimisation results were 98.98% desirable. It was concluded that it is economically feasible to dry coffee with dehydrated air and without using a concrete yard.

ABSTRACT Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method consisted of obtaining three samples (triplicates) of coffee dried in both DUs and concrete terraces (control) for mean multiple comparisons. The following variables were analyzed for sieve #13 and hand-picked beans: defect number, cupping test, and pricing. Evaluations were carried out by three professional graders. The results showed that coffee dried in the DUs presented fewer broken grains, higher cupping score, and less negative factors of handsorting and defects. As a conclusion, it should be emphasized an average increase of 12.11% in price for coffee beans previously dehumidified.

ABSTRACT Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate the effects suffered by cooking time parameters, seed coat color, phytate and minerals (P, Ca, Mg and Mn) content during storage. The grain varieties: BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, from the pinto group, were stored in hermetic acrylic containers with humidity and temperature controlled for a period of 108 days. All varieties had better results of the parameters studied when they were stored under the condition of 15°C and 45% of RH. The grain stored in the condition of 27°C and 75% of humidity for 108 days showed Hard-to-cook characteristic effect. All minerals studied showed a strong correlation with the cooking time. CNFC 10467 and Madrepérola varieties are more similar, as the parameters examined.

ABSTRACT Fixed-bed reactors have been considered promise alternatives for hydrogen production due to their simple construction and increase in the biomass retention. The purpose of this study was to investigate the biological production of hydrogen in anaerobic fixed-bed reactors with cassava starch wastewater used as substrate. Different support materials and arrangements of fixed-bed were used to evaluate the biological production of hydrogen in anaerobic continuous fixed-bed reactors, with cassava starch wastewater as substrate - recycled low-density polyethylene scraps, in packed bed (R1), recycled low-density polyethylene cylinders, in ordained bed (R3) and bamboo stems, in vertical arrangement (R2 and R4). In R1 the initial pH was adjusted for 6.0, with hydraulic retention time (HRT) of 4 h and organic loading rate (OLR) of 9.5 g.L−1.d−1. In R2 the initial pH was maintained in 4.5, with HRT of 4 h and OLR of 9.5 g.L−1.d−1. R3 and R4 were operated with initial pH of 4.5, HRT of 4 h and OLR of 13.5 g.L−1.d−1. The volumetric hydrogen production (VHPR) was favored by lower OLR applied, evenin different pH ranges (6.0 and 4.5). VHPR values of 229 mL H2.L−1.d−1and 248 mL H2.L−1.d−1 were obtained in R1 and R2, respectively. Both in the bamboo stems bed as in the polyethylene cylinders bed, the increase of OLR and the reduction of the initial pH resulted in a diminishing of VHPR to 175 mL H2.d−1.L−1 (R3) and 145 m LH2 .d−1.L−1 (R4). Higher concentrations of butanol (821.32 and 1,529.22 mg.L−1) and ethanol (915.41 and 924.41 mg.L−1) were verified in the reactors with bamboo stems. In R4, the increase of OLR and the reduction of the initial pH contributed to the increase of butanol concentration in 1.8 times, diminishing the VHPR in 41.68%, yield in 63.95% and H2 in 37.6%, and indicating that the effect of pH is more pronounced with the increase of OLR, leading to the solventogenesis.

ABSTRACT: Soybean oil has many important components, but for its maintenance it is essential that there is an appropriate storage, temperature, relative humidity and optimum grain moisture content, because the oxidation reactions occur by improper storage, causing product deterioration. The objective of this study was to evaluate the main changes in the quality of soybean crude oil, from grain storage in temperature of 30°C and different relative humidity (59.6%, 67.0% and 76.0%). Soybean grains were packaged in plastic recipients, where saturated salt solutions were added so the grains reached the desired moisture. The analyses of moisture content, lipid, acidity index, color, antioxidant capacity, specific extension by absorption in the ultraviolet region were realized during storage for 180 days, because they indicate the degree of oil oxidation. A completely randomized design was conducted, and analysis of variance and Tukey test were performed. The storage time caused changes in physical-chemical properties of the grains, indicating that the oil was degraded over time.

S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on the physicochemical properties of common bean grains and the relationship between accelerated aging at 40 °C and 76% RH and storage under natural conditions. Two varieties of common beans (Iapar 81 - carioca variety and Iapar 44 - black variety) were stored at 40 °C and 76% RH for 15, 30, 45, 60 and 75 days to accelerate aging. The same varieties were stored under environmental conditions (natural aging) for 3, 6, 9 and 12 months. For both storage conditions of each variety, fresh beans stored at 5 °C were used as a control group. In all of the samples, hardness, pH, acidity and the soluble protein percentage were analyzed. Both storage processes, in the natural and accelerated conditions, caused an increase in acidity (4.0 to 5.9 and 3.2 to 6.4 g acetic acid kg-1) and a decrease in cellular pH (6.65 to 6.45 and 6.65 to 6.45) and protein solubility (77 to 54 and 76 to 38%). The greatest percentage changes in the parameters of acidity, pH and soluble proteins were observed in the beans in the accelerated aging condition. Beans' hardness during storage has a negative correlation with pH, which shows that it is a good indicator of grain quality. Natural storage for one year is equivalent to accelerated aging for 45 days at 40 °C and 76% RH.

S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio y V. Schoeninger. 2013. Caracterización físico-química de los granos de frijol común en condiciones de almacenamiento natural y acelerada. Cien. Inv. Agr. 40(3): 629-636. El frijol es un alimento importante en la dieta humana, cuyas condiciones de almacenamiento de alta temperatura y humedad provocan un defecto textural que reduce la aceptabilidad del frijol. El presente estudio tiene como objetivo evaluar el efecto de los métodos de almacenamiento a las propiedades fisicoquímicas de los granos de frijol común y la relación entre la aceleración del envejecimiento a 40 °C y 76% humedad relativa (HR) y el almacenamiento en condiciones naturales. Se almacenaron dos variedades de frijol común (IAPAR 81 - carioca variedad y IAPAR 44 - la variedad negro) a 40 °C y 76% HR durante 15, 30, 45, 60, 75 días de envejecimiento acelerado. Las mismas variedades fueron almacenadas bajo condiciones ambientales (envejecimiento natural) durante 3, 6, 9 y 12 meses. Para ambas condiciones de almacenamiento de cada variedad, se almacenaron granos nuevos a 5 °C, los que se consideraron como control. En todas las muestras, se analizó dureza, pH, acidez y porcentaje de proteína soluble. En ambos almacenamientos se observó un aumento de la acidez (4.0 a 5.9 y 3.2 a 6.4 g de ácido acético kg-1) y una reducción del pH celular (6.65 a 6.45 y 6.65 a 6.45) y solubilidad de la proteína (77 a 54 y 76 a 38%), para las condiciones naturales y acelerada, respectivamente. Los mayores cambios en los parámetros del porcentaje de acidez, pH y proteínas solubles se observaron en el frijol en el envejecimiento acelerado. La dureza de los granos durante el almacenamiento tiene una correlación negativa con el pH, lo que señala que este es un buen indicador de la calidad del grano. El almacenamiento natural de frijol durante un año corresponde al envejecimiento acelerado de 45 días a 40° C y 76% humedad relativa.

Os efeitos da aplicação de água residuária da suinocultura (ARS) na dissipação de atrazina e formação de resíduos ligados em solo subtropical argiloso foram investigados neste trabalho. O experimento foi conduzido em laboratório, sob condições controladas, onde amostras de Latossolo Vermelho distroférrico receberam a aplicação de 168,61 mg kg-1 de atrazina e foram incubadas durante 60 dias, de acordo com os seguintes tratamentos: T1 (Solo esterilizado + ARS); T2 (Solo esterilizado + água destilada); T3 (Solo não esterilizado + ARS), e T4 (Solo não esterilizado + água destilada). Os resíduos extraíveis de atrazina e resíduos ligados foram extraídos e analisados por cromatografía líquida de alta eficiência. Os resultados mostraram que não houve efeito da aplicação de ARS na dissipação de atrazina. Entretanto, a adição de ARS ao solo favoreceu o aumento da formação de resíduos ligados, o que pode aumentar a persistência da atrazina no ambiente e diminuir sua biodisponibilidade.

The effects of swine wastewater on atrazine dissipation and formation of bound residues in subtropical clay soil were investigated in this study. The experiment was carried out in laboratory, under room conditions, where samples of Rhodic Hapludox soil received 168.61 mg kg-1 of atrazine and were incubated for 60 days in the following treatments: T1 (sterilized soil + swine wastewater), T2 (sterilized soil + distilled water), T3 (Non sterilized soil + swine wastewater) and T4 (Non sterilized soil + distilled water). The extractable residues and bound residues of atrazine were extracted and analyzed by high performance liquid chromatography. The results showed no effect of swine wastewater on atrazine dissipation. However, the addition of swine wastewater favored the increase of bound residues, which can increase the persistence of atrazine in the environment and reduce its bioavailability.

A banana é a fruta mais consumida no mundo, e o Brasil é o segundo maior produtor mundial. Apesar de seu ranking mundial, apresenta níveis de até 40% de perdas no período pós-colheita. O objetivo deste trabalho foi avaliar a eficiência de produtos utilizados para tratamento pós-colheita que permitam ampliar o tempo de armazenamento de banana das cultivares Prata, Maçã e Nanica. Os frutos, com coloração da casca totalmente verde, foram submetidos a seis diferentes tratamentos: T - imersão em água potável por 3 minutos (testemunha); H3 - hidrotérmico (50 °C por 3 minutos); H8 - hidrotérmico (50 °C por 8 minutos); HP - imersão em hipoclorito a 0,2% por 3 minutos; OS - imersão em óleo de soja a 10% por 3 minutos, e OM - imersão em óleo mineral a 10% por 3 minutos. Esses foram armazenados à temperatura ambiente com média de 21 ºC durante 14 dias e avaliados em três períodos (1; 7 e 14 dias), em relação à coloração da casca, relação polpa/casca, acidez titulável (AT), sólidos solúveis (SS), relação SS/AT e pH. Os frutos das cultivares Prata e Maçã, submetidos aos tratamentos H3, H8 e HP, amadureceram juntamente com a testemunha, cujo parâmetro foi a coloração observada, a qual apresentou aumento dos sólidos solúveis, relação polpa/casca, acidez e redução do pH; entretanto, os da cultivar Nanica não apresentaram diferenças para os tratamentos aplicados em relação à testemunha. Os tratamentos OS e OM mantiveram os frutos verdes das cultivares Prata e Nanica por mais tempo, porém observaram-se alterações da casca, que apresentou manchas escuras na banana 'Prata' e aspecto amolecido para a banana 'Nanica', indicando toxidez desses tratamentos. Os frutos da cultivar Maçã permaneceram verdes com a aplicação de óleo mineral e sem toxidez. A aplicação dos tratamentos testados não foi vantajosa para o armazenamento dos frutos.

Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.

Este trabalho tem, como objetivo, comparar concentrados protéicos de folhas de mandioca produzidos por diferentes métodos e propor procedimento de obtenção com maior rendimento, conteúdo e recuperação protéica, menor teor de taninos e cor mais clara. Concentrados protéicos foram obtidos por coagulação ácida (pH = 5), termocoagulação ácida (pH = 4 e a temepratura 85 e 50 °C), coagulação em 30% etanol e termocoagulação (60 °C). Foram determinados nos concentrados protéicos e nas folhas umidade, proteína, taninos, luminosidade e tonalidade cromática. Os concentrados de maior rendimento, conteúdo protéico e cor mais clara (termocoagulação ácida pH 4 a 50 °C e coagulação 30% etanol) foram modificados. Após as modificações o concentrado obtido por coagulação em etanol apresentou 14,1% de recuperação protéica, luminosidade de 73,8 e tonalidade cromática de 99,8°, não diferindo do concentrado produzido por termocoagulação ácida. O conteúdo de taninos foi de 0,4% nos dois concentrados. Os procedimentos de termocoagulação ácida em pH 4 e 50 °C e coagulação em 30% etanol modificados, são apropriados para a produção de concentrado protéico de folhas de mandioca com grande recuperação protéica e cor clara.

The aim of this work was to compare cassava leaf protein concentrates produced by different methods and to propose procedures with large yield, protein content and recovery, small tannin content and light color. Protein concentrates were obtained by acid coagulation (pH = 5), acid thermo-coagulation (pH = 4 at 85 and 50 °C), 30% ethanol coagulation and thermo-coagulation (60 °C). Moisture, protein and tannin contents, and brightness and chromatic tonality were determined in protein concentrates and dried milled leaves. The concentrates with the largest yields, protein contents and the lightest colors (acid thermo-coagulation pH 4 and 50 °C and 30% ethanol coagulation) were modified and, after the concentrate obtained by ethanol coagulation, presented a 14.1% protein recovery, a 73.8 brightness and 99.8° chromatic tonality, not differing from the one produced by acid thermo-coagulation. The tannin content was 0.4% in both concentrates. The modified acid thermo-coagulation in pH 4 and 50 °C and 30% ethanol coagulation procedures are correct for cassava leaf protein concentrate production with large protein recovery and light color.