Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349372
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPereira, Ericsem-
dc.contributor.authorunicampSilva, Renata Gonçalves Broco e-
dc.contributor.authorunicampSpagnol, Wigberto Antonio-
dc.contributor.authorunicampSilveira Júnior, Vivaldo-
dc.typeArtigopt_BR
dc.titleWater loss in table grapes: Model development and validation under dynamic storage conditionspt_BR
dc.contributor.authorPereira, Ericsem-
dc.contributor.authorSilva, Renata Gonçalves Broco e-
dc.contributor.authorSpagnol, Wigberto Antonio-
dc.contributor.authorSilveira Junior, Vivaldo-
dc.subjectModelagem preditivapt_BR
dc.subjectUva de mesapt_BR
dc.subject.otherlanguagePredictive modellingpt_BR
dc.subject.otherlanguageTable grapept_BR
dc.description.abstractWater loss is a critical problem affecting the quality of table grapes. Temperature and relative humidity (RH) are essential in this process. Although mathematical modelling can be applied to measure constant temperature and RH impacts, it is proved that variations in storage conditions are normally encountered in the cold chain. This study proposed a methodology to develop a weight loss model for table grapes and validate its predictions in non-constant conditions of a domestic refrigerator. Grapes were maintained under controlled conditions and the weight loss was measured to calibrate the model. The model described the water loss process adequately and the validation tests confirmed its predictive ability. Delayed cooling tests showed that estimated transpiration rates in subsequent continuous temperature treatment was not significantly influenced by prior exposure conditions, suggesting that this model may be useful to estimate the weight loss consequences of interruptions in the cold chain. © 2018, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.pt_BR
dc.relation.ispartofCiência e tecnologia de alimentospt_BR
dc.relation.ispartofabbreviationCienc. tecnol. aliment.pt_BR
dc.publisher.cityCampinas, SPpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2018-
dc.date.monthofcirculationJuly/Sept.pt_BR
dc.language.isoengpt_BR
dc.description.volume38pt_BR
dc.description.issuenumber3pt_BR
dc.description.firstpage473pt_BR
dc.description.lastpage479pt_BR
dc.rightsAbertopt_BR
dc.sourceSciELOpt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.eissn1678-457Xpt_BR
dc.identifier.doi10.1590/1678-457x.08817pt_BR
dc.identifier.urlhttps://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300473&lng=en&tlng=enpt_BR
dc.date.available2020-09-15T23:51:00Z-
dc.date.accessioned2020-09-15T23:51:00Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-09-15T23:51:00Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-15T23:51:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349372-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordMoisture losspt_BR
dc.subject.keywordFresh produce qualitypt_BR
dc.identifier.sourceS0101-20612018000300473pt_BR
dc.creator.orcid0000-0002-7250-6989pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-5336-6861pt_BR
dc.type.formArtigopt_BR
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