Flávio Luís Schmidt

• Abstract

  The coffee passes through a natural fermentation process at the beginning of the drying process or is peeled and passes through a fermentation process in water tanks for removal of the mucilage and, more recently, for the purpose of increasing quality of the beverage. This work is a study of a new type of coffee fermentation, the carbonic maceration, which consists of fermenting coffee in…

  Stydy of coffee fermentation by Carbonic maceration, AP.R

• Abstract

  Brazil is emerging as big market consumer and producer of beer in the world scenario. This information shows us how important it is to develop new technologies brewers, to be researched in Brazil, seeking a better quality beer. Therefore the research in question aims at improving the foam stability of beer by adding industrialized hydrocolloids, after the filtering process of beer.The wor…

  Evaluation of hydrocolloids as foam stabilizer aditive in beer, AP.R

• Abstract

  The artichoke in nature has pH around 6.5, classified as a food of low acidity to be thermally processed to ensure commercial sterility. To obtain a product of the best canning can be done under high vacuum (25 in. Hg). In the process known as "solid pack" is used about 10% of liquid in the volume of packaging that allows the occurrence of small exchanges of mass by osmosis between the pr…

  Artichoke (Cynara cardunculus scolymus L.) heat processed under high vacuum, AP.R

(Only some records are available in English at this moment)

• Abstract

  The term wine is often associated with alcoholic fermented obtained from grapes,however, mostly any fruit can be used in the production of wines. Within the will ofincreasing the diversity of fruit wines on the market it can be interesting to introduce native fruits from the Atlantic Forest and, from those, manufacture differentiated fermented products, that are stable and of great sensor…

  Optimization of the winemaking process and stabilization of fermented made of tropical fruits, BP.IC

• Abstract

  The importance of using food thermal treatment at high temperatures and short times is that this guarantees the microbiological security of the product and leads to a higher preservation of the quality characteristics, due to kinetic parameters that allow quality factors to have a lower destruction velocity than microrganisms.Modifications in the product can occur at high temperatures cau…

  Rheological measures and quality changes of products treated at high temperatures for microbiological safety and process optimization, BP.DD