Dry Process
Mostrando 1-12 de 579 artigos, teses e dissertações.
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1. The Endoscopic Anatomy of the External Acoustic Meatus and of the Middle Ear in Dry Temporal Bones: A Study Conducted Using Digital and Mobile Device Technology
Abstract Introduction The endoscopic anatomy of the middle ear (ME) and of the external acoustic meatus (EAM) has been described in cadavers, in fresh temporal bones, or in vivo using conventional video recording, but not in dry bones or using an alternative inspection and recording technique. Objective To study the anatomy of the ME and of the EAM in dry
International Archives of Otorhinolaryngology. Publicado em: 2022
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2. Cadaveric study of anatomical measurement of isthmus parameters of lumbar spine to guide cortical bone screw placement
SUMMARY OBJECTIVE: To reduce surgical exposure and improve accuracy, this study evaluated the anatomical distance parameter D (including D1, D2, and D3) of the lumbar isthmus for cortical bone screw insertion. METHODS: A total of 25 structurally complete lumbar dry specimens were used for lumbar anatomy measurements. The six cadaver specimens were divided
Revista da Associação Médica Brasileira. Publicado em: 2022
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3. Reconstruction of the Long Process of the Incus by Use of Glass Ionomer Cement: Our Experience
Abstract Introduction Chronic suppurative otitis media is one of the most common causes of reversible conductive hearing loss which can lead to necrosis of the ossicles. The incus, especially its long process, is the most common ossicle affected. Objectives The present study aims to assess the use of glass ionomer cement for the reconstruction of the long
International Archives of Otorhinolaryngology. Publicado em: 2022
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4. Gas exchange and water stress index in soybean cultivated under water deficit and soil compaction
ABSTRACT Water stress is intrinsically related to soil water availability which is determinant in gas exchanges, as well as soil compaction in soybean growth and development. This study aimed to evaluate the leaf gas exchange, water stress index, and dry mass accumulation of soybean cultivated in different daily irrigation depths and bulk density. The treatm
Revista Ceres. Publicado em: 2022
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5. DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )
ABSTRACT Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were perform
Engenharia Agrícola. Publicado em: 2022
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6. Analysis of Al2O3-ZrO2 ceramic insert in turning process of Ti-6Al-4V alloy using grey Taguchi-based response surface methodology (GT-RSM)
Abstract The present investigation aimed at a sustainable green turning operation of Ti-6Al-4V alloy using multi-objective optimization of surface roughness, tool flank wear, material removal rate, and tool wear loss with cutting speed, feed rate, and depth of cut as input parameters. The experiments were performed on a CNC lathe machine using an alumina-zir
Cerâmica. Publicado em: 2022
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7. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
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8. DIFERENCIAÇÃO CATIÔNICA DE BENTONITAS POR INFRAVERMELHO: UM ESTUDO DOS EFEITOS DA HIDRATAÇÃO DOS CÁTIONS TROCÁVEIS
In the bentonite industry, the most common procedure for quality control of the ore and the sodium activation process is the swelling method. However, this tool is restricted only to the differentiation of the sodium and non-sodium types, not considering the other cationic varieties. The objective of this study was to establish parameters for cationic differ
Quím. Nova. Publicado em: 2021-03
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9. Physical and physiological quality of rice seeds in function of drying temperature and storage
ABSTRACT The objective with the work was to evaluate, during storage, the rice seeds physical and physiological quality, cultivar IRGA 424 RI, dried with different drying air temperatures. For such, rice seeds were harvested with a moisture content of 22%. Then, they were subjected to drying in a cross-flow dryer, operating in an intermittent system and usin
Rev. Ceres. Publicado em: 2021-02
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10. MORPHOGENIC AND STRUCTURAL CHARACTERISTICS OF MARANDU GRASS AFFECTED BY FERTIGATION WITH TREATED SEWAGE EFFLUENT AND CUTTING HEIGHT
ABSTRACT The response of biomass flow components of forage from the interaction between fertigation with wastewater and cutting height during the year is little known. The objective of this work was to verify the responses of morphogenic and structural characteristics of Urochloa brizantha as a function of fertigation application strategies with sewage treat
Eng. Agríc.. Publicado em: 2020-12
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11. Errata
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Alea. Publicado em: 2020-12
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12. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12