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Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. Freezing is one the most efficient methods for conservationof biological products, especially, fruits and vegetables. Then, the optimizationof the freezing process by numerical simulation is crucial. In this sense, the objective of this work was to investigate the influence of the moisture content on the cooling and freezing processes of cashew appleby using thecomputational fluid dynamics technique. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the fruitduring these processes are presented and analyzed. It was verified that the variation inthe initial moisture content had small effect in the total time of the process, however the samples with higher moisture content presented higher heat transfer rate during the cooling period and lesser during the freezing period.
Performance and carcass traits of finishing pigs fed diets containing different levels of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were evaluated through meta-analysis. The database was constructed using information from 24 papers, 113 treatments, and 2507 animals. Correlation and variance analyze were performed. The weight gain of the pigs showed a negative correlation (P < 0.01) with the dietary NDF content and with NDF consumption. The feed conversion ratio showed a positive correlation (P < 0.01) with the inclusion of ADF in the test ingredient and with the consumption of NDF and ADF. The backfat thickness showed a negative correlation (P < 0.05) with the NDF content in the diets. The analysis of variance showed that the performance of finishing pigs was not influenced (P > 0.05) by the inclusion of ingredients with high NDF content. Likewise, the inclusion of ingredients with high ADF content did not alter (P > 0.05) feed intake and feed conversion ratio. However, the use of ingredients with a high ADF content reduced (P < 0.05) by 4% the weight gain of the pigs. The use of ingredients with high concentrations of NDF and ADF negatively affect the weight gain and feed conversion of finishing pigs; however, the ADF-related fraction has a positive relationship with the reduction of the backfat thickness.
O método de grupo de foco foi utilizado para obter informações a respeito do perfil de embalagens e rótulos de cachaça e aguardente de melhor avaliação pelos consumidores dessas bebidas do Brejo Paraibano. Foram distribuídos questionários de recrutamento entre pessoas que circulam o ambiente do campus III da UFPB. De acordo com as respostas obtidas por meio dos questionários, foram selecionadas 20 pessoas, as quais consumiam cachaça/aguardente pelo menos uma vez por mês e tinham o hábito de observar o rótulo no momento da compra para formar o grupo de foco. Verificou-se que os participantes não aprovaram a garrafa de vidro de cor âmbar com tampa metálica tipo “chapinha” para acondicionara bebida. Há preferência pela garrafa de vidro transparente e com tampa metálica rosqueável e por ilustrações do rótulo que estejam relacionadas com o processo produtivo de cachaça. Verificou-se entre os participantes que a marca, selos de qualidade, premiações recebidas, informações apresentadas na embalagem, tipo do lacre e ilustrações dos rótulos influenciam no momento de compra das bebidas. Concluiu-se que é fundamental que os produtores de cachaças do Brejo Paraibano trabalhem no desenvolvimento e qualidade das embalagens e rótulos para terem destaque no mercado de bebidas destiladas
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