cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14320314
title: Discharge sensitivity of collapsible drip tapes to water temperature

description: ABSTRACT The objective of this study was to quantify the effect of water temperature variations on the discharge of collapsible thin-walled drip tapes with integrated non-pressure-compensating emitters. The tests were conducted in the laboratory using an automated test bench. Tests were performed to determine the discharge-pressure curves by varying the water temperature from 20 to 50 °C. Nine emitter models of three wall thicknesses (6, 8, and 9 MIL) were evaluated. The coefficients K and x of the discharge-pressure curves varied according to the water temperature. In flat emitters of turbulent flow (x &lt; 0.5), the discharge decreased as the temperature increased. In the welded emitters of turbulent flow, several responses were observed. Regarding emitter D (x &gt; 0.5), the discharge increased as the temperature was increased, while for emitter C (x &lt; 0.5), the discharge decreased; the highest discharge variations occurred at pressures higher than 60 kPa. For embossed emitters, the discharge increased as a function of temperature, however, the greatest variation occurred at the lowest pressures. None of the emitters showed significant difference in the discharge variation due to wall thicknesses.
DOI: 10.6084/m9.figshare.14320315
title: Performance of models to determine flow rate using orifice plates

description: ABSTRACT This study aimed to evaluate three methodologies for orifice-plate water-flow estimation by quantifying errors in the flow determinations to propose an appropriate measurement range for each evaluated condition. Two orifice-plate models (nominal diameters of 100 and 150 mm) with 50% restriction in the flow section were evaluated. In the theoretical equations, the discharge coefficient was obtained using the Reader-Harris/Gallagher equation (Method 1) and approximated from experimental data using the angular coefficient of a zero-intercept straight line (Method 2). The recommended measurement ranges for errors that were lower than 5% for the 100 and 150 mm plates were 30 to 65 m3 h-1 and 70 to 130 m3 h-1 using the theoretical equation and 20 to 65 m3 h-1 and 40 to 130 m3 h-1 using the empirical equation, respectively. The Reader-Harris/Gallagher equation (Method 1) adequately estimated the discharge coefficient of the orifice plates; however, the use of empirical equations (Method 3) demonstrated smaller measurement errors and greater rangeability of the evaluated flow meters.
DOI: 10.6084/m9.figshare.14320315.v1
title: Performance of models to determine flow rate using orifice plates

description: ABSTRACT This study aimed to evaluate three methodologies for orifice-plate water-flow estimation by quantifying errors in the flow determinations to propose an appropriate measurement range for each evaluated condition. Two orifice-plate models (nominal diameters of 100 and 150 mm) with 50% restriction in the flow section were evaluated. In the theoretical equations, the discharge coefficient was obtained using the Reader-Harris/Gallagher equation (Method 1) and approximated from experimental data using the angular coefficient of a zero-intercept straight line (Method 2). The recommended measurement ranges for errors that were lower than 5% for the 100 and 150 mm plates were 30 to 65 m3 h-1 and 70 to 130 m3 h-1 using the theoretical equation and 20 to 65 m3 h-1 and 40 to 130 m3 h-1 using the empirical equation, respectively. The Reader-Harris/Gallagher equation (Method 1) adequately estimated the discharge coefficient of the orifice plates; however, the use of empirical equations (Method 3) demonstrated smaller measurement errors and greater rangeability of the evaluated flow meters.
DOI: 10.6084/m9.figshare.14320317
title: Post-harvesting of Solanum paniculatum L. leaves. Part II: Antioxidant activity and chemical composition

description: ABSTRACT ‘Jurubeba’ (Solanum paniculatum L.) is a medicinal plant used in traditional medicine for liver problems, in addition to being used as a cholagogue, emmenagogue, healing agent, febrifuge, anti-inflammatory, antipyretic, tonic, decongestant, diuretic and against inappetence. Thus, the objective of this study was to evaluate the antioxidant activity, concentration of phenolic compounds and total alkaloids of aqueous extracts prepared from ‘Jurubeba’ leaves subjected to drying. ‘Jurubeba’ leaves were dried at different temperatures (40, 50, 60 and 70 °C) and velocities (0.4 and 0.8 m s-1) of the drying air. Aqueous extracts of the leaves, subjected to drying, were evaluated by absorbance reading in a spectrophotometer. Increase in drying air temperature reduced the contents of total phenolics and total alkaloids of the leaf aqueous extracts, whereas increment in air velocity increased the concentration of these substances. Antioxidant activity was not influenced by the increase in air temperature at air velocity of 0.4 m s-1, but under air velocity of 0.8 m s-1 there was reduction with increasing temperature. Drying of ‘Jurubeba’ leaves can be carried out with temperature of 40 or 50 °C and drying air velocity of 0.4 m s-1.
DOI: 10.6084/m9.figshare.14320317.v1
title: Post-harvesting of Solanum paniculatum L. leaves. Part II: Antioxidant activity and chemical composition

description: ABSTRACT ‘Jurubeba’ (Solanum paniculatum L.) is a medicinal plant used in traditional medicine for liver problems, in addition to being used as a cholagogue, emmenagogue, healing agent, febrifuge, anti-inflammatory, antipyretic, tonic, decongestant, diuretic and against inappetence. Thus, the objective of this study was to evaluate the antioxidant activity, concentration of phenolic compounds and total alkaloids of aqueous extracts prepared from ‘Jurubeba’ leaves subjected to drying. ‘Jurubeba’ leaves were dried at different temperatures (40, 50, 60 and 70 °C) and velocities (0.4 and 0.8 m s-1) of the drying air. Aqueous extracts of the leaves, subjected to drying, were evaluated by absorbance reading in a spectrophotometer. Increase in drying air temperature reduced the contents of total phenolics and total alkaloids of the leaf aqueous extracts, whereas increment in air velocity increased the concentration of these substances. Antioxidant activity was not influenced by the increase in air temperature at air velocity of 0.4 m s-1, but under air velocity of 0.8 m s-1 there was reduction with increasing temperature. Drying of ‘Jurubeba’ leaves can be carried out with temperature of 40 or 50 °C and drying air velocity of 0.4 m s-1.
DOI: 10.6084/m9.figshare.14320318
title: Drying kinetics of ‘gueroba’ (Syagrus oleracea) fruit pulp

description: ABSTRACT The ‘Gueroba’ fruit can be used to produce flours with potential for the development of new products from the ‘Cerrado’ socio-biodiversity. The objective was to estimate the drying kinetics and determine the effective diffusion coefficient and activation energy for the pulp of ‘gueroba’ fruits subjected to different drying temperatures. ‘Gueroba’ fruits were manually pulped, removing the mesocarp with the epicarp, and this material was identified as the pulp. The material was subjected to oven drying at temperatures of 40, 50, 60 and 70 °C. Nonlinear regression models were fitted to the experimental data. The most adequate model was selected through the coefficient of determination, mean relative and estimated errors, Chi-square test, AIC and BIC. As the drying temperature increases, the processing time to achieve the same moisture content decreases, due to the increase in water diffusivity inside the product. The Midilli model showed the best fit to the experimental data obtained. The effective diffusion coefficients of the pulp of ‘gueroba’ fruits showed magnitudes between 3.11 x 10-9 to 5.84 x 10-9 m2 s-1 for temperatures from 40 to 70 °C. The activation energy of the process was 18.34 kJ mol-1.
DOI: 10.6084/m9.figshare.14320318.v1
title: Drying kinetics of ‘gueroba’ (Syagrus oleracea) fruit pulp

description: ABSTRACT The ‘Gueroba’ fruit can be used to produce flours with potential for the development of new products from the ‘Cerrado’ socio-biodiversity. The objective was to estimate the drying kinetics and determine the effective diffusion coefficient and activation energy for the pulp of ‘gueroba’ fruits subjected to different drying temperatures. ‘Gueroba’ fruits were manually pulped, removing the mesocarp with the epicarp, and this material was identified as the pulp. The material was subjected to oven drying at temperatures of 40, 50, 60 and 70 °C. Nonlinear regression models were fitted to the experimental data. The most adequate model was selected through the coefficient of determination, mean relative and estimated errors, Chi-square test, AIC and BIC. As the drying temperature increases, the processing time to achieve the same moisture content decreases, due to the increase in water diffusivity inside the product. The Midilli model showed the best fit to the experimental data obtained. The effective diffusion coefficients of the pulp of ‘gueroba’ fruits showed magnitudes between 3.11 x 10-9 to 5.84 x 10-9 m2 s-1 for temperatures from 40 to 70 °C. The activation energy of the process was 18.34 kJ mol-1.
DOI: 10.6084/m9.figshare.14320320.v1
title: Drying kinetics and thermodynamic properties of ‘baru’ almond flours

description: ABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.
DOI: 10.6084/m9.figshare.14320321
title: Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

description: ABSTRACT In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.
DOI: 10.6084/m9.figshare.14320320
title: Drying kinetics and thermodynamic properties of ‘baru’ almond flours

description: ABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.
DOI: 10.6084/m9.figshare.14320321.v1
title: Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

description: ABSTRACT In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.
DOI: 10.6084/m9.figshare.14320323.v1
title: Production and sensory evaluation of dried mango

description: ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.
DOI: 10.6084/m9.figshare.14320323
title: Production and sensory evaluation of dried mango

description: ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.
DOI: 10.6084/m9.figshare.14320324
title: Models for predicting the performance of fertilizer metering in seed cum fertilizer drill

description: ABSTRACT This study aimed to establish mathematical models that predict the performance of helical fertilizer metering according to the longitudinal and transverse inclinations, angular speed, and helical pitch. Laboratory tests were carried out with helical meterings with lateral and longitudinal discharge through overflow and with two helicoids, working at an angular speed of 16 and 46 rpm at the following longitudinal inclination angles: -20, -15, -10, -5, 0, +5, +10, +15, and +20° and on the transverse axis: -15, -10, -5, 0, +5, +10, and +15°. It was found that the variation of the transverse inclination has little effect on the dosage. When using fertilizer metering with a helicoid, the higher the longitudinal inclination, the greater the dosage in a linear manner, while the meterings with two helicoids provided less oscillation of the dosages according to the inclinations.
DOI: 10.6084/m9.figshare.14320324.v1
title: Models for predicting the performance of fertilizer metering in seed cum fertilizer drill

description: ABSTRACT This study aimed to establish mathematical models that predict the performance of helical fertilizer metering according to the longitudinal and transverse inclinations, angular speed, and helical pitch. Laboratory tests were carried out with helical meterings with lateral and longitudinal discharge through overflow and with two helicoids, working at an angular speed of 16 and 46 rpm at the following longitudinal inclination angles: -20, -15, -10, -5, 0, +5, +10, +15, and +20° and on the transverse axis: -15, -10, -5, 0, +5, +10, and +15°. It was found that the variation of the transverse inclination has little effect on the dosage. When using fertilizer metering with a helicoid, the higher the longitudinal inclination, the greater the dosage in a linear manner, while the meterings with two helicoids provided less oscillation of the dosages according to the inclinations.
DOI: 10.6084/m9.figshare.14320327
title: Energy demand of a mechanized unit for the implementation of common bean crops

description: ABSTRACT Adequate soil managements and use of agricultural machinery are essential for the economic viability of these practices and for the environmental preservation. In this context, sowing and fertilizer application practices are the most important activities, since they affect crop development and present high energy demand. Therefore, the objective of this study was to evaluate the energy demand of a tractor-planter-fertilizer unit for the sowing of common bean seeds in no-tillage system as a function of three soil water contents (28.7, 36.4, and 47.6%) and three soil fertilizer placement depths (0.06; 0.11 and 0.15 m). The final common bean grain yield was also evaluated. The lowest energy demand was found for the highest soil water content combined with the lowest soil fertilizer placement depth. The highest common bean grain yield was found for plants under soil water content of 36.4% and fertilizer placement depth of 0.11 m, reaching 4,186 kg ha-1.
DOI: 10.6084/m9.figshare.14320327.v1
title: Energy demand of a mechanized unit for the implementation of common bean crops

description: ABSTRACT Adequate soil managements and use of agricultural machinery are essential for the economic viability of these practices and for the environmental preservation. In this context, sowing and fertilizer application practices are the most important activities, since they affect crop development and present high energy demand. Therefore, the objective of this study was to evaluate the energy demand of a tractor-planter-fertilizer unit for the sowing of common bean seeds in no-tillage system as a function of three soil water contents (28.7, 36.4, and 47.6%) and three soil fertilizer placement depths (0.06; 0.11 and 0.15 m). The final common bean grain yield was also evaluated. The lowest energy demand was found for the highest soil water content combined with the lowest soil fertilizer placement depth. The highest common bean grain yield was found for plants under soil water content of 36.4% and fertilizer placement depth of 0.11 m, reaching 4,186 kg ha-1.
DOI: 10.5281/zenodo.4639751
title: SciExpeM - 10.5281/zenodo.4639751

description: "Further study on the ignition delay times of propane–hydrogen–oxygen– argon mixtures: Effect of equivalence ratio" Chenglong Tang, Xingjia Man, Liangjie Wei, Lun Pan, Zuohua Huang
DOI: 10.5281/zenodo.4639750
title: SciExpeM - 10.5281/zenodo.4639751

description: "Further study on the ignition delay times of propane–hydrogen–oxygen– argon mixtures: Effect of equivalence ratio" Chenglong Tang, Xingjia Man, Liangjie Wei, Lun Pan, Zuohua Huang
DOI: 10.6084/m9.figshare.14320329.v1
title: Numerical-experimental comparison of radial fans applied in pneumatic transport of agricultural fertilizer spreaders

description: ABSTRACT This study presents a numerical and experimental comparison of two different types of radial fans used in an agricultural fertilizer spreader at a rotation of 4000 rpm. The numerical analysis was validated through experiments conducted on a test bench using a hot-wire anemometer for velocity measurements and a Pitot tube for pressure readings. A simulation of the agricultural fertilizer spreader was carried out after the experimental validation of the mathematical models of the radial fans on the test bench to evaluate the air distribution behavior along the application nozzles, which was compared to the experimental results. A turbulent mean-field was obtained using the Reynolds Averaged Navier Stokes (RANS) and the k-Epsilon turbulence model was used for two equations. The computational fluid dynamics software CFX 18.1 was used to solve the transport equations. Unstructured tetrahedral meshes generated by the ICEM CFD 18.1 software were used in all models. The applied method is adequate and able to reproduce the fluid-dynamic behavior of airflow in pneumatic systems of agricultural fertilizer spreaders, avoiding the need for prototypes.