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Barreto Cunha J.P.,Federal University of Lavras | De Almeida Machado T.,Instituto Federal Goiano IFGoiano | Lucio Santos F.,Federal University of Vicosa | Moraes Coelho L.,Federal University of Goais
Pesquisa Agropecuaria Tropical

Losses in the mechanical harvesting of industrial tomatoes, depending on the levels reached, may considerably reduce the yield of the planted areas. This study aimed to evaluate the effect of settings of the rotary separation system on losses observed during the mechanized harvesting process. The statistical design was completely randomized, in a factorial scheme with four replications, where each plot consisted of the combination of three rotation levels (6 rpm, 24 rpm and 18 rpm) with three vibration frequencies (0.83 Hz, 2.50 Hz and 4.17 Hz) from the separation system. The recorded losses were divided into branch losses, fruit losses on the soil and total losses. Sequential and control charts for individual values and variable ranges composed by the upper and lower limits of control and average were used as a tool of statistical process control. The results showed that the total losses incurred are outside the control limits and acceptable standards for industrial tomato crops. The use of higher levels of rotation and vibration in the harvester separation system provided a higher harvest efficiency. © 2014, Universidade Federal De Goias (UFG). All rights reserved. Source

Brasil T.A.,Instituto Federal Goiano IFGoiano | Capitani C.D.,University of Campinas | Takeuchi K.P.,Federal University of Mato Grosso | Ferreira T.A.P.C.,Federal University of Goais
Food Science and Technology

Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product. © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Source

Rodrigues de Souza J.A.,Instituto Federal Goiano IFGoiano | Moreira D.A.,Instituto Federal Goiano IFGoiano | Moreira Conde N.,University Estadual Of Minas Gerais Uemg | Belchior de Carvalho W.,Instituto Federal Goiano IFGoiano | Miranda e Carvalho C.V.,Instituto Federal Goiano IFGoiano
Revista Ambiente e Agua

In this work we investigated the interference of anthropic activities on the potability of groundwater in the urban area of the city of Ubá, MG. To accomplish this, the physical characteristics (temperature, turbidity and color), chemical (pH, conductivity, chloride, nitrate and hardness) and microbiological (total and thermotolerant coliforms) of ten upwelling waters were monitored throughout one year. The temperature, pH, color, chloride and hardness of all upwelling waters were considered normal compared to standards of potable water. However, the analyses of turbidity, electrical conductivity, nitrate and total and thermotolerant coliforms indicate contamination by human activities. Overall, the results indicated the occurrence of high environmental degradation, where only 30% of monitored upwelling waters were in accordance with the quality standard, indicating the need for intervention to ensure water quality. © Rev. Ambient Source

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