Qualidade de grãos de aveia sob secagem intermitente em altas temperaturas

Marini, Leonor João; Gutkoski, Luiz Carlos; Elias, M. C.; Santin, João Anaracy

doi:10.1590/s0103-84782007000500008

Cited by 9 publications

(10 citation statements)

References 7 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…CP levels in oat, wheat, and triticale in this present study surpassed those reported by Mori et al (2014), regardless of management type. Oat CP levels in 2013 in the present study resembled those found by Marini et al (2007), regardless of management type. Triticale CP levels were also higher than those reported by Zofia et al (2011) and Bielski et al (2015).…”

Section: Resultssupporting

confidence: 76%

Morphological characteristics, dry matter production, and nutritional value of winter forage and grains under grazing and split nitrogen fertilization

Taffarel¹,

Oliveira²,

Oliveira³

et al. 2017

SCA

View full text Add to dashboard Cite

Morphological characteristics, dry matter production, and nutritional values of winter forage and grains were evaluated. This study was conducted from April 24, 2012 to November 7, 2013 in the Western Paraná State University (UNIOESTE), Marechal Cândido Rondon, Brazil. Pastures under one grazing and non-grazing conditions were evaluated under 120 kg N ha-1 fertilization split into two 60 kg N ha-1 treatments. Two pastures received 40 kg N ha-1 three times. IPR 126 oat, BRS Tarumã wheat, and IPR 111 triticale were the test crops. Topdressing with 40 or 60 kg N ha-1 did not change morphological characteristics until 60 d after sowing. Pastures under non-grazing that received 120 kg N ha-1 treatments were taller than the controls, whereas those under grazing that received 80 or 120 kg N ha-1 presented with higher leaf production than did the controls. Total average dry matter (DM) production in 2012 and 2013 was, respectively, 5,275 kg ha-1 and 6,270 kg ha-1 for oat, 3,166 kg ha-1 and 7,423 kg ha-1 for wheat, and 4,552 kg ha-1 and 7,603 kg ha-1 for triticale. Split N fertilization did not cause differences in the levels of crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) in the forage. Nevertheless, increases in in vitro dry matter digestibility (IVDMD) were observed in oat and wheat receiving 60 kg N ha-1 during the first graze. IVDMD did not change in oat, wheat, and triticale forages receiving 80 or 120 kg N ha-1 during the second graze. Grazing did not affect the nutritional values of wheat and triticale grains, but reduced those of oat. Therefore, the results of the present study suggest that grazing lengthens the crop cycles, and so allow the staggered sowing of summer crops.

show abstract

Section: Resultssupporting

confidence: 76%

Morphological characteristics, dry matter production, and nutritional value of winter forage and grains under grazing and split nitrogen fertilization

Taffarel¹,

Oliveira²,

Oliveira³

et al. 2017

SCA

View full text Add to dashboard Cite

show abstract

“…Quanto ao tipo de colheita, os grãos de trigo mostraram menor conservabilidade na convencional, sendo que os maiores valores de acidez graxa após o período de 12 meses de armazenamento ocorreram em colheita convencional e secagem estacionária (CE). O tempo prolongado de contato do ar com os grãos, característico do sistema estacionário de secagem pode provocar mais dano térmico do que o intermitente empregado, predispondo o grão a ação das enzimas lipases e o consequente aumento da acidez graxa (Marini et al, 2007). Os resultados do presente trabalho estão em acordo com os relatados por Bhattacharya & Raha (2002) que verificaram uma diminuição no conteúdo de lipídios com simultâneo aumento da acidez graxa, durante o período de armazenamento de grãos de milho e soja.…”

Section: Resultsunclassified

“…Em grãos de aveia com teor de água superior a 16%, a secagem deve ser lenta e realizada de forma que a temperatura máxima na massa de grãos não ultrapasse 45º C para melhor manutenção da qualidade tecnológica dos produtos de moagem (Marini et al, 2007). Quando na secagem de grãos de trigo for empregada alta temperatura do ar, ocorre um aumento na velocidade do processo, porém com possibilidade de alterar a qualidade tecnológica das proteínas formadoras de glúten.…”

Section: Introductionunclassified

Efeitos de processo de secagem e tempo de armazenamento na qualidade tecnológica de trigo

et al. 2010

Self Cite

View full text Add to dashboard Cite

RESUMONeste trabalho, objetivou-se estudar a influência dos processos de secagem estacionário e intermitente e do tempo de armazenamento na qualidade tecnológica de grãos de trigo, cultivar Embrapa 16 colhidos com teor de água de 15% e 19%. Grãos de trigo (Triticum aestivum L) foram produzidos em lavoura comercial da Granja Bretanhas, Cooperativa Arrozeira Extremo Sul, no município de Jaguarão, RS. O experimento foi conduzido em delineamento inteiramente casualizado, utilizando dois teores de água de colheita (15% e 19%), dois processos de secagem (estacionário e intermitente) e quatro tempos de armazenamento. A secagem foi realizada até o teor de água de 13% e os grãos acondicionados em embalagens de algodão, em sistema de armazenamento convencional pelo período de 12 meses. Nos tempos zero, 4, 8 e 12 meses foram realizadas as análises de teor de água, peso hectolitro, cinzas, lipídios, acidez graxa, número de queda e alveografia. Os parâmetros mais efetivos para avaliar o efeito dos processos de secagem de trigo intermitente e estacionário em função do tempo de armazenamento foram peso do hectolitro, lipídios e acidez graxa indicando melhor qualidade tecnológica na secagem realizada em secador intermitente. O trigo, cultivar Embrapa 16, colhido seco na planta apresentou qualidade tecnológica inferior e menor conservabilidade ao armazenamento do que o colhido de forma antecipada e seco em secador intermitente. Termos para indexação:Triticum aestivum, pós-colheita, número de queda, alveografia. ABSTRACTThe objective of this work was to investigate the influence of stationary and intermittent drying process was well as storage time on the technological quality of wheat, cultivar Embrapa 16 harvested at 15% and 19% moisture content. Wheat grains (Triticum aestivum L) were produced in a commercial plantation at Granja Bretanhas, Cooperativa Arrozeira Extremo Sul, in Jaguarão, RS. The experiment was carried out in a completely randomized design, using two harvest moisture contents (15% and 19%), two drying processes (stationary and intermittent) and 4 storage times. Drying was performed up to 13% moisture content and the grains were kept in cotton packets, at conventional storage system for 12 months. Moisture content, hectoliter weight, ash, fat, fatty acid, falling number and alveography were evaluated at zero, 4, 8 and 12 months. The results of hectoliter weight, fat, fatty acid, ash and falling number showed effective when evaluated the technological quality of wheat, cultivar Embrapa 16 harvested at 15% and 19% moisture content. Wheat harvest dry at the plant shows inferior technological quality and less conservability in storage as compared to preharvested wheat dried at intermittent dryer. INTRODUÇÃOA qualidade do grão de trigo pode ser definida como resultado da interação que a cultura sofre no campo, efeito das condições do solo, manejo da cultura, do cultivar, bem como das operações de colheita, armazenamento e moagem (Fleurat-Lessard, 2002;Edwards, 2004). Em condições inadequadas de secagem e armazenamen...

show abstract

“…Keeping moisture content of cereal grains at low levels, of 10-12%, makes safe storage of approximately 5 years possible, as damaging effects, such as the plague attack, microorganism growth and grain respiration, are reduced. Grain drying can be natural and artificial (Frisvad, 1995;Marini et al, 2007). In natural drying, the product is dried by sunlight, spread in open areas, being exposed to the environmental conditions of the region for a long period of time and occupying large areas, once the grains must be moved and spread around for a greater efficiency of the process.…”

Section: Grain Dryingmentioning

confidence: 99%

“…The main controls are temperature, to avoid the loss of grains due to high temperatures, and aeration, with the aim of reducing the temperature and moisture of the grains during storage, avoiding the deleterious effects of moisture migration to the surface of the grain. This drying process takes long and can damage grain quality (Frisvad, 1995;Marini et al, 2007). Microwave drying is an alternative drying method for a wide variety of grains, as it avoids the effects of conventional air drying that can cause serious damage to flavor, color and nutrients and can reduce bulk density and rehydration capacity of dried food product (Loewen & Gandolfi, 2004;Park, 2001).…”

Section: Grain Dryingmentioning

confidence: 99%

The Use of Microwave Radiation Energy to Process Cereal, Root and Tuber-based Products

Chang¹,

Steel²,

Clerici³

2011

Advances in Induction and Microwave Heating of Mineral and Organic Materials

View full text Add to dashboard Cite

Qualidade de grãos de aveia sob secagem intermitente em altas temperaturas

Abstract: This research was aimed at evaluating the effect of

Cited by 9 publications

References 7 publications

Morphological characteristics, dry matter production, and nutritional value of winter forage and grains under grazing and split nitrogen fertilization

Morphological characteristics, dry matter production, and nutritional value of winter forage and grains under grazing and split nitrogen fertilization

Efeitos de processo de secagem e tempo de armazenamento na qualidade tecnológica de trigo

The Use of Microwave Radiation Energy to Process Cereal, Root and Tuber-based Products

Contact Info

Product

Resources

About