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Caracterização físico-química e culinária na predição da qualidade de grãos de arroz de terras altas / Physicochemical and cooking characterization on the prediction the grain quality of upland riceMoreira, Adriane Maranho 28 August 2012 (has links)
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Previous issue date: 2012-08-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The evaluation of cooking and sensory characteristics of a particular cultivar is an important
attribute for rice grain quality, in order to direct the decisions by the breeding programs and to
allow the prediction of its market acceptance. The target population of this study was
originated from a cross between two upland rice cultivars, BRS Primavera and Douradão,
chosen in order to add to descendent genotypes the desirable grain quality of the first with the
favorable agronomic profile of the second. The objective of this research was to propose a
methodology for evaluating the quality of grain from that upland rice segregating population
under different storage conditions, to optimize line selection in rice breeding programs
focused on rice table. The grains were harvested in 2010 in Santo Antonio de Goiás, milled
and analyzed for apparent amylose content, gelatinization temperature, rice flour paste
viscosity and cooking test. The results were used to calculate the Pearson correlation
coefficient (r). The ANOVA was performed by applying the "F" distribution of Fischer-
Snedecor, adopting a significance level of 5%. The physicochemical characterization
performed showed the existence of heterogeneous families. The observed changes in the
physicochemical and cooking characteristics prove that time and temperature of storage
promote modifications on chemical and physical properties of the grain, being the grain
cohesiveness reduction the most pronounced change. From the use of the proposed
methodology, it was possible to perform the pre-selection of accesses in the target population,
by reducing at least 76% the number of resulting samples for final selection. Only 5% of the
progeny were pre-selected for the five treatments simultaneously. Indirect analysis
recommended for the characterization of rice cooking quality for direct consumption did not
provide the desired setting with the cooking test, showing the need for greater integration of
generated results and the application of more refined sensory test; on the other hand, they
present themselves as appropriate to allow the pre-selection of accesses by this methodology.
The methodology proposed in this study showed to be a useful tool in the pre-selection of
individuals, and may also be adapted in the pre-selection of lines for other purposes in
breeding programs of rice culture and even for other cultures. / A avaliação de características culinárias e sensoriais de determinada cultivar é atributo
importante para qualidade de grãos em arroz, direcionando decisões para os programas de
melhoramento e permitindo predizer sua aceitação no mercado. A população alvo deste
estudo originou-se do cruzamento entre duas cultivares de arroz de terras altas, BRS
Primavera e Douradão, escolhidas com o propósito de agregar nos genótipos descendentes as
características de qualidade de grãos da primeira com o perfil agronômico favorável da
segunda. O objetivo desta pesquisa foi propor uma metodologia de avaliação da qualidade de
grãos, a partir dessa população segregante sob diferentes condições de armazenamento, para
otimizar a seleção de linhagens em programas de melhoramento com foco em arroz de mesa.
Os grãos foram provenientes da safra/2010 em Santo Antonio de Goiás, beneficiados e
analisados quanto ao teor de amilose aparente, temperatura de gelatinização, perfil
viscoamilográfico e teste de cocção. Os resultados foram utilizados para calcular o coeficiente
de correlação de Pearson (r). Na análise de variância foi empregada a distribuição "F" de
Fischer-Snedecor, adotando-se nível de significância de 5%. A caracterização físico-química
realizada mostrou a existência de heterogeneidade nas famílias. As mudanças observadas nas
características físico-químicas e culinárias comprovam que o tempo e a temperatura de
armazenamento promovem alterações na estrutura físico-química do grão, sendo a redução na
pegajosidade a alteração mais pronunciada. A partir do uso da metodologia proposta, foi
possível realizar a pré-seleção de famílias da população em estudo, reduzindo pelo menos
76% o número de amostras resultantes para a seleção final. Somente 5% da progênie foram
pré-selecionadas simultaneamente nos cinco tratamentos. As análises indiretas recomendadas
para a caracterização da qualidade culinária de arroz para mesa não apresentaram o ajuste
desejado com o teste de panela, mostrando a necessidade de maior integração dos resultados
gerados e da aplicação de teste sensorial mais refinado; por outro lado, apresentam-se como
adequadas para possibilitar a pré-seleção de linhagens por essa metodologia. A metodologia
proposta neste estudo mostrou-se como ferramenta útil na pré-seleção de famílias, podendo
ainda ser adaptada na pré-seleção de genótipos para outros fins em programas de
melhoramento da cultura de arroz e, até mesmo, de outras culturas.
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Sdružené ocelové zásobníky / Combined steel silosIvánková, Markéta January 2015 (has links)
Item of diploma thesis is project of steel construction with 6 steel silos for storage the grain. The construction is situated inside hall. Silos are high 24 meter and diameter is 6 meter. The load-bearing steel structure for silos is designed in a variant solution. Silos are assessed by ČSN 73 5570 and ČSN EN 1991-4
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Skladování potravinářských obilovin / The storage of food cerealsSMEJKAL, Jiří January 2013 (has links)
The aim of this work was to evaluate the effect of storage in the enterprise as Zemke Kožlí the quality of food grains. Results of quality criteria which were in wheat moisture content , density , Zeleny test , N - substances , gluten, falling number, impurities , and malting barley moisture , overflow grains of 2.5 mm sieve , foreign seeds , cloth , damaged grains , grains fall below 2.5 mm sieve , germination , N - substances dusky peaks were processed into tables and graphs. It was demonstrated greater suitability of food grain storage in silos unlike the hall and loft storage .
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Návrh zásobníku pro obilí / Project of grain siloPilař, Vlastimil January 2010 (has links)
The goal of the Master thesis is to design a grain container. The thesis involves a possible method of grain storage depending on the quality and condition of the grain and also the ways of filling and emptying the container with all the problems that might occur. The thesis deals for example with a possibility of occurrence of vault and with it associated change of state of stress, or with the pressure surges in the container. The thesis involves an analysis of an appropriate construction solution, a design of the main dimensions of the container and a test calculation of the container ´s strength.
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