Períodos de interferência das plantas daninhas na cultura do girassol em Rondônia Periods of weed interference in sunflower crop in Rondônia

Objetivou-se, neste trabalho, determinar os períodos de interferência das plantas daninhas na cultura do girassol e seus efeitos sobre o diâmetro do capítulo, teor de óleo, rendimento de óleo e produtividade. Adotou-se o delineamento experimental de blocos ao acaso com três repetições. Os tratamentos foram distribuídos em esquema fatorial 2 x 2 x 5, sendo os fatores: cultivares (Embrapa 122 e Hélio 358), modalidade de competição (na presença e na ausência de plantas daninhas) e períodos de convivência ou controle das plantas daninhas da emergência aos 15, 30, 45, 60 e 110 dias. As variáveis mensuradas foram diâmetro de capítulo, teor de óleo, rendimento de óleo e produtividade. As plantas daninhas interferem negativamente no diâmetro do capítulo, produtividade e rendimento de óleo, mas o convívio com as mesmas aumentou o teor de óleo das sementes, além de reduzir em 76,83 e 92,68% a produtividade dos cultivares Embrapa 122 e Hélio 358, respectivamente. Admitindo-se uma perda de 10% na produtividade, o período anterior à interferência (PAI), o período total de prevenção a interferência (PTPI) e o período crítico de prevenção e interferência (PCPI) para a cultivar Embrapa 122 foram de 16; 37 e 21 dias, respectivamente. Para o híbrido Hélio 358 o PAI, o PTPI e o PCPI foram de 24; 43 e 19 dias, respectivamente.<br>The objective of this study was to determine the periods of weed interference in sunflower cultivation, and its effects on the head diameter, oil content, oil yield and its productivity. The experimental design was in the randomized blocks with three replications. The treatments were arranged in a factorial 2 x 2 x 5, with the following factors: cultivar (Embrapa 122 and Hélio 358), modality of competition (in the presence and absence of weeds) and periods of coexistence and control of weed from the emergence until the 15, 30, 45, 60 and 110 days. The measured variables were head diameter, oil content, oil yield and productivity. Weeds interfere negatively in the head diameter, in the productivity, and in the yield of oil, but the coexistence with the weeds increases the oil content of seeds, as well as reduces in 76.83 and 92.68% the productivity of cultivars Embrapa 122 and Hélio 358, respectively. Assuming a 10% loss in productivity, the PAI, PTPI and the critical period of prevention and interference (PCPI) for the cultivar Embrapa 122 were 16, 37 and 21 days, respectively. For the hybrid Hélio 358 the period before interference (PAI), the PTPI and the PCPI were 24, 43 and 19 days, respectively

Drying kinetics of ‘babassu’ mesocarp

ABSTRACT ‘Babassu’ mesocarp flour has been used by the pharmaceutical, human food and animal feed industries. However, there is lack of standardization in the production, as well as absence of information on the management of the product’s quality. Thus, the objective of this study was to dry the ‘babassu’ mesocarp in forced-air oven and solar dryer, adjust different mathematical models to the experimental data, as well as to quantify the levels of proteins and crude fiber of the produced flour. The criteria for the adjustment were the coefficient of determination, magnitude of the mean relative error, standard deviation of estimate and the residual distribution trend. Drying in the shortest time occurred in oven at 60 °C (370 min), leading to water content of 4.62%, while in the solar dryer the final water content was 8.07% in 6 days. The mathematical model Two Terms showed the best fit to the experimental data for oven drying and the Midilli model showed the best fit in solar dryer. There was an increase in protein content with the drying in solar dryer and oven at 40, 50 and 60 °C (1.36, 1.33, 1.15 and 1.37%, respectively) in relation to fresh mesocarp (0.88%). Drying in both oven and solar dryer promoted increase of protein in the flour

Drying kinetics of ‘babassu’ mesocarp

<div><p>ABSTRACT ‘Babassu’ mesocarp flour has been used by the pharmaceutical, human food and animal feed industries. However, there is lack of standardization in the production, as well as absence of information on the management of the product’s quality. Thus, the objective of this study was to dry the ‘babassu’ mesocarp in forced-air oven and solar dryer, adjust different mathematical models to the experimental data, as well as to quantify the levels of proteins and crude fiber of the produced flour. The criteria for the adjustment were the coefficient of determination, magnitude of the mean relative error, standard deviation of estimate and the residual distribution trend. Drying in the shortest time occurred in oven at 60 °C (370 min), leading to water content of 4.62%, while in the solar dryer the final water content was 8.07% in 6 days. The mathematical model Two Terms showed the best fit to the experimental data for oven drying and the Midilli model showed the best fit in solar dryer. There was an increase in protein content with the drying in solar dryer and oven at 40, 50 and 60 °C (1.36, 1.33, 1.15 and 1.37%, respectively) in relation to fresh mesocarp (0.88%). Drying in both oven and solar dryer promoted increase of protein in the flour.</p></div