Arrhenius
Mostrando 13-24 de 448 artigos, teses e dissertações.
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13. Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling
RESUMO A desidratação de produtos vegetais prolonga sua vida útil e reduz sua massa e volume, o que aumenta a eficiência de transporte e armazenamento e agrega valor aos alimentos. No entanto, é um processo intensivo em energia e tempo, tornando necessária a busca por tecnologias mais eficientes. Diante do exposto, objetivou-se investigar o processo de
Ciênc. agrotec.. Publicado em: 02/05/2019
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14. Modelagem e propriedades termodinâmicas da secagem de fatias de acuri
Resumo O acuri é uma fruta pouco explorada industrialmente, mas com grandes perspectivas e possibilidades de uso. Para tanto, torna-se necessário reduzir o seu teor de água, aumentando então a sua vida útil, o que possibilitará sua utilização em mercados distantes dos locais de produção. Nesse sentido, objetivou-se secar fatias de acuri, com espes
Braz. J. Food Technol.. Publicado em: 18/04/2019
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15. ON AN INTEGRATED DYNAMIC CHARACTERIZATION OF VISCOELASTIC MATERIALS BY FRACTIONAL DERIVATIVE AND GHM MODELS
Abstract The passive vibration control of mechanical systems under unwanted vibrations can be accomplished in a very effective way by using devices incorporating viscoelastic materials. The design of such devices requires a broad knowledge of the dynamic properties of the employed viscoelastic material, usually supplied by adequate mathematical models. Among
Lat. Am. j. solids struct.. Publicado em: 14/03/2019
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16. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 07/01/2019
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17. Influence of Copper and Metallic Alloys on the Oxidation Reaction of Commercial Biodiesel in Mixture with Natural Antioxidant
The purpose of this research was to evaluate the influence of metallic alloys and copper in the degradation of biodiesel in mixture with blackberry extract. Biodiesel is formed by unsaturated esters highly susceptible to the oxidation reaction. The initial induction period (IP) of the control sample was 9.53 h and, after 208 days, the IP reduced to 5.74 h. H
J. Braz. Chem. Soc.. Publicado em: 2019-01
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18. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 20/12/2018
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19. PET glycolysis optimization using ionic liquid [Bmin]ZnCl3 as catalyst and kinetic evaluation
Abstract In the present work, the depolymerization of polyethylene terephthalate (PET) was performed by the method of glycolysis with ethylene glycol. The process was carried out using a factorial design in the Box-Behnken optimization model, using a response surface methodology (RSM) in which three factors (time, temperature and mass ratio of ethylene glyc
Polímeros. Publicado em: 29/11/2018
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20. Rheological behavior of concentrated tucupi
Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obt
Food Sci. Technol. Publicado em: 29/11/2018
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21. Cinética de secagem de folhas de amora preta
RESUMO As folhas de amora preta possuem algumas propriedades farmacológicas e um dos usos mais difundidos e estudados é para alivio dos sintomas do climatério e de outros durante o período pré-menstrual. Desta forma, a secagem se torna importante para a conservação e o armazenamento do produto até o seu uso ou processamento. Diante do exposto, objeti
Rev. bras. eng. agríc. ambient.. Publicado em: 2018-08
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22. Wheat flour and gum cordia composite system: pasting, rheology and texture studies
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase
Food Sci. Technol. Publicado em: 26/07/2018
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23. Estudio comparativo entre la difusión de Uranio en Zry-4 y en Zr-α puro
ABSTRACT Throughout the α-spectrometry U diffusion in pure Zry-4 was studied and compared with pure α-Zr in the temperature range 843-1093 K in order to analyze the diffusion process in both matrices. D values are systematically higher in Zry-4 and its temperature dependence obeys the Arrhenius law being: D0 = (3,2 ± 1,1) m2/s and Q = (316 ± 9) kJ mol-1,
Matéria (Rio J.). Publicado em: 19/07/2018
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24. Estudio comparativo entre la difusión de U en Zry-4 y en Zr-α puro
ABSTRACT Throughout the α-spectrometry U diffusion in pure Zry-4 was studied and compared with pure α-Zr in the temperature range 843-1093 K in order to analyze the diffusion process in both matrices. D values are systematically higher in Zry-4 and its temperature dependence obeys the Arrhenius law being: D0 = (3,2 ± 1,1) m2/s and Q = (316 ± 9) kJ mol-1,
Matéria (Rio J.). Publicado em: 19/07/2018