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Cristiane Dacanal - One of the best experts on this subject based on the ideXlab platform.
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Environmental variables in Packing Houses and their effects on the quality of grapes
Revista Brasileira de Engenharia Agricola e Ambiental, 2018Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De Freitas, Clovis Manoel Carvalho Ramos, Paula M. L. De LimaAbstract:The aim of this study was to characterize the thermal environment in the selection and Packing areas of a Packing house and its effects on the quality of table grapes produced in the Sao Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the Packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the Packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of ?Thompson? grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated Packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the Packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.
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diagnostico e recomendacoes para a arquitetura bioclimatica de Packing Houses de uvas no vale do submedio sao francisco
Engenharia Agricola, 2017Co-Authors: Cristiane Dacanal, Silvia Helena Nogueira Turco, Osvaldo Campelo De Mello VasconcelosAbstract:Uma vez que a temperatura e um dos fatores que mais afeta a qualidade do fruto na pos-colheita, a aplicacao de conceitos da arquitetura bioclimatica pode contribuir significativamente para adequacao do ambiente termico de Packing Houses. Frente a ausencia de informacoes sobre as condicoes reais de Packing Houses de uvas de mesa no Vale do Submedio Sao Francisco, foi realizado um diagnostico para verificar em que medidas a arquitetura bioclimatica aplica-se nesta categoria de edificacoes, e tecer recomendacoes para projetos futuros. A metodologia consta do levantamento arquitetonico e aplicacao de um check list, contendo diretrizes bioclimaticas para o clima local, em vinte e cinco Packing Houses de uvas de mesa. Verificou-se que as estrategias arquitetonicas bioclimaticas sao empregadas de modo isolado nos projetos, e assim sendo, estas nao sao eficazes na eficiencia termica das edificacoes, sendo os Packings Houses de pequenos produtores os mais inadequados. Recomendacoes foram feitas para projetos futuros, tais como orientacao solar, sombreamento, e materiais da envoltoria, para maior sustentabilidade das edificacoes.
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THERMAL ENVIRONMENT OF TABLE GRAPE Packing Houses IN THE SÃO FRANCISCO VALLEY
Engenharia Agricola, 2017Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:The aim of this study was to characterize the thermal environment of the sorting and Packing sectors of small, medium and large Packing Houses in the Sao Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature (°C), relative humidity (%) and radiant thermal load, RTL,(W/m2). External environmental data were obtained from weather stations close to the Packing Houses. The data obtained show that Packing Houses minimum and maximum temperatures were reached at 6am and 3pm, respectively, during winter and summer. Both seasons had air temperatures above 20°C, relative humidity below 90% and radiant thermal load above 450 W/m2. The construction materials that had the highest energy transmissions were the roofs. Metal roofs had the worst thermal conditioning, resulting in maximum internal air temperatures of 32.7°C and minimum relative humidity of 40.9% at 3pm, during summer. According to the results, thermal environments of sorting and Packing sectors proved to be inadequate for processing table grapes, mainly during summer. These Packing Houses should be modified to reach the optimal thermal environment, considering the regional climatic conditions.
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ambiente termico de Packing Houses de uva no vale do submedio sao francisco
Engenharia Agricola, 2016Co-Authors: Osvaldo Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:Na fruticultura de exportacao, os frutos devem ser selecionados e embalados adequadamente, a fim de se obter padroes de qualidade e seguranca alimentar. Sabe-se que fatores ambientais afetam a vida util dos frutos, na medida em que alteram suas caracteristicas organolepticas e podem ser propicios ao desencadeamento de doencas na pos-colheita. Apesar disso, pouco se conhece sobre o ambiente termico de Packing Houses, e como estes sao influenciados pelos seus aspectos construtivos. Sendo assim, o objetivo deste trabalho foi diagnosticar o ambiente termico do setor da selecao e embalagem de tres Packing Houses de uva, no Vale do Submedio Sao Francisco, no Nordeste do Brasil. Dados microclimaticos foram monitorados a cada quinze minutos, durante vinte dias, no inverno de 2014 e verao de 2015, para a obtencao dos parâmetros temperatura do ar (oC), umidade Relativa do ar (%) e carga termica radiante, CTR, (W/m2). Observaram-se temperaturas acima de 20°C e umidade relativa do ar abaixo de 90% e CTR acima de 450 W/m2. Conclui-se que os ambientes termicos dos setores de selecao e embalagem mostraram-se inadequados ao beneficiamento de uvas, sendo o periodo mais critico o de verao, devendo-se adequar os materiais construtivos as condicoes climaticas regionais.
Sérgio Tonetto De Freitas - One of the best experts on this subject based on the ideXlab platform.
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Environmental variables in Packing Houses and their effects on the quality of grapes
Revista Brasileira de Engenharia Agricola e Ambiental, 2018Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De Freitas, Clovis Manoel Carvalho Ramos, Paula M. L. De LimaAbstract:The aim of this study was to characterize the thermal environment in the selection and Packing areas of a Packing house and its effects on the quality of table grapes produced in the Sao Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the Packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the Packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of ?Thompson? grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated Packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the Packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.
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THERMAL ENVIRONMENT OF TABLE GRAPE Packing Houses IN THE SÃO FRANCISCO VALLEY
Engenharia Agricola, 2017Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:The aim of this study was to characterize the thermal environment of the sorting and Packing sectors of small, medium and large Packing Houses in the Sao Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature (°C), relative humidity (%) and radiant thermal load, RTL,(W/m2). External environmental data were obtained from weather stations close to the Packing Houses. The data obtained show that Packing Houses minimum and maximum temperatures were reached at 6am and 3pm, respectively, during winter and summer. Both seasons had air temperatures above 20°C, relative humidity below 90% and radiant thermal load above 450 W/m2. The construction materials that had the highest energy transmissions were the roofs. Metal roofs had the worst thermal conditioning, resulting in maximum internal air temperatures of 32.7°C and minimum relative humidity of 40.9% at 3pm, during summer. According to the results, thermal environments of sorting and Packing sectors proved to be inadequate for processing table grapes, mainly during summer. These Packing Houses should be modified to reach the optimal thermal environment, considering the regional climatic conditions.
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ambiente termico de Packing Houses de uva no vale do submedio sao francisco
Engenharia Agricola, 2016Co-Authors: Osvaldo Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:Na fruticultura de exportacao, os frutos devem ser selecionados e embalados adequadamente, a fim de se obter padroes de qualidade e seguranca alimentar. Sabe-se que fatores ambientais afetam a vida util dos frutos, na medida em que alteram suas caracteristicas organolepticas e podem ser propicios ao desencadeamento de doencas na pos-colheita. Apesar disso, pouco se conhece sobre o ambiente termico de Packing Houses, e como estes sao influenciados pelos seus aspectos construtivos. Sendo assim, o objetivo deste trabalho foi diagnosticar o ambiente termico do setor da selecao e embalagem de tres Packing Houses de uva, no Vale do Submedio Sao Francisco, no Nordeste do Brasil. Dados microclimaticos foram monitorados a cada quinze minutos, durante vinte dias, no inverno de 2014 e verao de 2015, para a obtencao dos parâmetros temperatura do ar (oC), umidade Relativa do ar (%) e carga termica radiante, CTR, (W/m2). Observaram-se temperaturas acima de 20°C e umidade relativa do ar abaixo de 90% e CTR acima de 450 W/m2. Conclui-se que os ambientes termicos dos setores de selecao e embalagem mostraram-se inadequados ao beneficiamento de uvas, sendo o periodo mais critico o de verao, devendo-se adequar os materiais construtivos as condicoes climaticas regionais.
Silvia Helena Nogueira Turco - One of the best experts on this subject based on the ideXlab platform.
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Environmental variables in Packing Houses and their effects on the quality of grapes
Revista Brasileira de Engenharia Agricola e Ambiental, 2018Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De Freitas, Clovis Manoel Carvalho Ramos, Paula M. L. De LimaAbstract:The aim of this study was to characterize the thermal environment in the selection and Packing areas of a Packing house and its effects on the quality of table grapes produced in the Sao Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the Packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the Packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of ?Thompson? grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated Packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the Packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.
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diagnostico e recomendacoes para a arquitetura bioclimatica de Packing Houses de uvas no vale do submedio sao francisco
Engenharia Agricola, 2017Co-Authors: Cristiane Dacanal, Silvia Helena Nogueira Turco, Osvaldo Campelo De Mello VasconcelosAbstract:Uma vez que a temperatura e um dos fatores que mais afeta a qualidade do fruto na pos-colheita, a aplicacao de conceitos da arquitetura bioclimatica pode contribuir significativamente para adequacao do ambiente termico de Packing Houses. Frente a ausencia de informacoes sobre as condicoes reais de Packing Houses de uvas de mesa no Vale do Submedio Sao Francisco, foi realizado um diagnostico para verificar em que medidas a arquitetura bioclimatica aplica-se nesta categoria de edificacoes, e tecer recomendacoes para projetos futuros. A metodologia consta do levantamento arquitetonico e aplicacao de um check list, contendo diretrizes bioclimaticas para o clima local, em vinte e cinco Packing Houses de uvas de mesa. Verificou-se que as estrategias arquitetonicas bioclimaticas sao empregadas de modo isolado nos projetos, e assim sendo, estas nao sao eficazes na eficiencia termica das edificacoes, sendo os Packings Houses de pequenos produtores os mais inadequados. Recomendacoes foram feitas para projetos futuros, tais como orientacao solar, sombreamento, e materiais da envoltoria, para maior sustentabilidade das edificacoes.
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THERMAL ENVIRONMENT OF TABLE GRAPE Packing Houses IN THE SÃO FRANCISCO VALLEY
Engenharia Agricola, 2017Co-Authors: O.c.m. Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:The aim of this study was to characterize the thermal environment of the sorting and Packing sectors of small, medium and large Packing Houses in the Sao Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature (°C), relative humidity (%) and radiant thermal load, RTL,(W/m2). External environmental data were obtained from weather stations close to the Packing Houses. The data obtained show that Packing Houses minimum and maximum temperatures were reached at 6am and 3pm, respectively, during winter and summer. Both seasons had air temperatures above 20°C, relative humidity below 90% and radiant thermal load above 450 W/m2. The construction materials that had the highest energy transmissions were the roofs. Metal roofs had the worst thermal conditioning, resulting in maximum internal air temperatures of 32.7°C and minimum relative humidity of 40.9% at 3pm, during summer. According to the results, thermal environments of sorting and Packing sectors proved to be inadequate for processing table grapes, mainly during summer. These Packing Houses should be modified to reach the optimal thermal environment, considering the regional climatic conditions.
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ambiente termico de Packing Houses de uva no vale do submedio sao francisco
Engenharia Agricola, 2016Co-Authors: Osvaldo Vasconcelos, Cristiane Dacanal, Silvia Helena Nogueira Turco, Sérgio Tonetto De FreitasAbstract:Na fruticultura de exportacao, os frutos devem ser selecionados e embalados adequadamente, a fim de se obter padroes de qualidade e seguranca alimentar. Sabe-se que fatores ambientais afetam a vida util dos frutos, na medida em que alteram suas caracteristicas organolepticas e podem ser propicios ao desencadeamento de doencas na pos-colheita. Apesar disso, pouco se conhece sobre o ambiente termico de Packing Houses, e como estes sao influenciados pelos seus aspectos construtivos. Sendo assim, o objetivo deste trabalho foi diagnosticar o ambiente termico do setor da selecao e embalagem de tres Packing Houses de uva, no Vale do Submedio Sao Francisco, no Nordeste do Brasil. Dados microclimaticos foram monitorados a cada quinze minutos, durante vinte dias, no inverno de 2014 e verao de 2015, para a obtencao dos parâmetros temperatura do ar (oC), umidade Relativa do ar (%) e carga termica radiante, CTR, (W/m2). Observaram-se temperaturas acima de 20°C e umidade relativa do ar abaixo de 90% e CTR acima de 450 W/m2. Conclui-se que os ambientes termicos dos setores de selecao e embalagem mostraram-se inadequados ao beneficiamento de uvas, sendo o periodo mais critico o de verao, devendo-se adequar os materiais construtivos as condicoes climaticas regionais.
M J A Tereso - One of the best experts on this subject based on the ideXlab platform.
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seguranca do trabalho em unidades de beneficiamento de produtos olericolas work safety in agricultural Packing Houses
Revista Brasileira de Engenharia de Biossistemas, 2011Co-Authors: M A Martins, R F Abrahao, M J A TeresoAbstract:Esta pesquisa teve como objetivo principal a identificacao dos fatores de risco de acidentes laborais em unidades de beneficiamento de produtos agricolas (UB). A pesquisa foi realizada em seis UB representativas da regiao de Campinas, empregando-se entrevistas abertas e semi-estruturadas, registros por meio de filmagens e fotos, observacoes diretas e sistematicas de tarefas e medicoes de variaveis ambientais. Os riscos observados foram classificados em fisicos, quimicos, biologicos, ergonomicos e de acidentes. Para cada risco identificado foram discutidas possiveis consequencias e sugestoes. Como produto deste trabalho, foi construida uma lista de verificacao (checklist) detalhada, com varias questoes objetivas, relativas aos aspectos de seguranca do trabalho em unidades de beneficiamento de produtos agricolas.
Gary L Hawkins - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Fruit and Vegetable Wastes for
Biochemical Engineering Journal, 2006Co-Authors: Gary L HawkinsAbstract:Anaerobic systems are best optimized if the feed rate of organic material into the digester is as constant as possible. This steady flow of organic material into the anaerobic digestion optimizes the conversion of the sugars in the waste material or feedstock into intermediate anaerobic products and helps keep the system functioning properly. Therefore, the purpose of this research was to begin defining the Introduction The Georgia Department of Agriculture (GADOA, 2006) reports that in 2004 production of five fruits and vegetables (cucumber, bell pepper, squash, tomato, watermelon) in Georgia amounted to 860 million pounds (390 million kg). The weight of fruit and vegetables listed above only accounts for that produce harvested and does not account for that produce remaining in the field after the market has eroded. This eroded market is associated with both the large producer working with major distributors or the small farmer growing mainly for local and regional farmers markets. From discussions with the environmental manager of one Packing house, an estimate of the amount of fruits and vegetables that would be culled (thrown out) at the Packing house would be 7%. This means that 60 million pounds (27 million kg) of fruit and vegetable waste would need to be discarded annually in Georgia. Based on interviews of two watermelon farmers, an equal amount of unharvested watermelons remain in the field after harvest has occurred for sale. Collection of fruit and vegetable waste by the principal investigator indicates that 39,000 pounds of tomatoes and 49,000 pounds of watermelons are left on each acre (Hawkins, 2006) after harvest has been completed. This will change from year to year based on market and growing season, therefore collections will continue so that a long term average can be acquired. In 2004, Georgia had 6000 acres of tomatoes and 30,000 acres of watermelons planted (GA DOA, 2006). Typically waste material from Packing Houses would be dumped in low lying areas on a farm, placed in landfills, incorporated into compost piles or fed to animals. Disposal of these waste products in low lying areas has the potential to pollute nearby waterways. Disposal in landfills costs the producer, fills the landfill space sooner and adds water to the landfill, potentially adding to leachate quantities. Composting of this material provides some conversion to materials that can be used as a soil amendment, but the waste product is typically greater than 85% moisture (Hawkins, 2006; Viturtia, et al., 1989; Viswanath et al., 1992) and has a high sugar content which aids in bacterial biomass growth, but little humus formation. Feeding to animals does dispose of the waste, but the potential transport cost could be a limiting factor to disposal. As this material decomposes in an environment void of oxygen, the predominate gas produced is methane and some carbon dioxide. According to Vieitez and Ghosh (1999), decomposition of each metric ton of solid waste could potentially release 50-110 m 3 of carbon dioxide and 90-140 m 3 of methane. The release of carbon dioxide can add to the increasing problem with greenhouse gasses, but methane is known to be 23 times worse as a greenhouse gas. However, by controlling the decomposition process in systems called anaerobic digesters, the methane can be captured and used for alternative energy sources verses released to the atmosphere and adding to the greenhouse gas problems. Anaerobic digesters have been used in many industries and in many countries to convert organic compounds into methane. These include municipalities, animal operations, fruit and vegetable processing plants and local food markets (Athanasopoulos, et al., 1990; Colleran, et al., 1983; Dugba and Zhang, 1999). One industry that has had little study in the US, but some around the world is using culled fruit and vegetable waste from Packing Houses or produce remaining in the field as the feedstock for anaerobic digestion for the formation of methane.
