Banca de QUALIFICAÇÃO: JHONY WILLIAN VARGAS SOLÓRZANO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : JHONY WILLIAN VARGAS SOLÓRZANO
DATA : 11/12/2018
HORA: 09:00
LOCAL: Embrapa Agroindústria de Alimentos (Sala de reuniões da Planta IV)
TÍTULO:

Preconditioning effects of brown rice for extrusion: drying of grains, grinder type and wetting of particles

PALAVRAS-CHAVES:

Rice, whole grain, food extrusion, physical property, milling

PÁGINAS: 18
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Particulate solids from brown rice grains were obtained considering the grains moisture before grinding (9 or 6%), the grinder type (disc mill or roller mill) and wetting of the granular material (11 or 14%), aiming to correlate the feed material porosity with the torque generated during its extrusion process. Reduction in grains moisture affected the granular swelling/leached amylose of starch fraction, as evidenced by decrements in peak viscosity and peak gelation. The drier the grains are fed to the mill, coarse fractions decreased and fine fractions increased in the granular materials. Flours from roll mill had a narrower particle-size distribution and more interparticle porosity. In contrast, flours from disc mill had a widespread particle-size distribution and less interparticle porosity. Porous granular materials delivered more air volume inside the extruder barrel, increasing screw filling and torque.

MEMBROS DA BANCA:
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - UNICAMP
Interno - 170.726.462-72 - OTNIEL FREITAS SILVA - EMBRAPA