Oven
Mostrando 1-12 de 388 artigos, teses e dissertações.
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1. Household Infrared Technology as an Energy-Efficient Approach to Achieve C-Cπ Bond Construction Reactions
We examined the ability of short-wave infrared (IR) light in the λ1.5-3.0 μm region of the infrared emission spectrum to accomplish C-Cπ bond construction reaction between π-excessive azaheteroaromatic and different carbonyl substrates supported on a bentonitic clay catalyst in solventless condition via a three-component condensation reaction. Preliminar
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Evaluation of the self-healing capacity of ceramics produced with alumina and silicon carbide
Abstract The self-healing capacity of a ceramic material produced by uniaxial pressing with alumina (Al2O3), silicon carbide (SiC), and magnesium oxide (MgO) was evaluated. To assess self-healing, a discontinuity was generated on the surface of the specimens. The healing time in the oven, at a temperature of 1000 ºC, was 1, 30, and 60 min. The specimens wer
Cerâmica. Publicado em: 2022
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3. Atomic Absorption Spectrometry as an Alternative to Determine the Presence of Gold Nanoparticles on or in Silica Matrix
Two different gold-silica-based nanomaterials were prepared: (i) silica-supported gold nanoparticles (AuNP/SiO2); and (ii) gold-silica core-shell nanoparticles (AuNP@SiO2). Three strategies for sample treatment (S), consisting in acid treatments, were employed: (S1) HNO3; (S2) HNO3 + HCl; and (S3) HF + HNO3 + HCl, applying microwave oven digestion for S2 and
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Green Synthesis of Upconverting NaYF4 and NaGdF4 Materials and Energy Levels Determination
An alternative green route using a domestic microwave oven to synthesize NaGdF4:Yb,Tm and NaYF4:Yb,Er was successfully developed. Decreasing dopants concentration increased the β-NaREF4/α-NaREF4 ratio in NaGdF4. The scanning electron microscopy (SEM) images of NaGdF4 showed particles ranging from 500 nm to 1 μm with formation of aggregates up to 100 μm,
J. Braz. Chem. Soc.. Publicado em: 2021-08
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5. Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest
Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash
Food Sci. Technol. Publicado em: 2021-06
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6. Use of Paper Spray Mass Spectrometry for Determining the Chemical Profile of Green Cavendish Banana (Musa AAA) Peel and Pulp Flours and Evaluation of Its Functional Potential
Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography
J. Braz. Chem. Soc.. Publicado em: 2021-05
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7. PREPARATION OF HYBRID POLYMERS AND USE AS CONTROLLED RELEASE DELIVERY VEHICLE FOR VOLATILE REPELLENT TO CONTROL Aedes aegypti
The Zika virus is a flavivirus spread by the Aedes aegypti mosquito, which also transmits dengue and chikungunya. Current forms of control include elimination of mosquito breeding sites, use of insecticides, repellents and other means. The present study developed new adsorbent materials based on silica and biomaterials capable of releasing an Aedes aegypti m
Quím. Nova. Publicado em: 2021-04
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8. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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9. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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10. ASPECTOS ESTRUTURAIS DE ESFERAS DE QUITOSANA/PVA RETICULADAS COM GLUTARALDEÍDO SUBMETIDAS A DIFERENTES TRATAMENTOS TÉRMICOS
Chitosan is a biopolymer derived from chitin and the most abundant polysaccharide in nature after cellulose. This biopolymer has been applied in different areas due its biodegradability and biocompatibility properties. Modifications of chitosan structure by cross-linking chemical agents can alter its physical, chemical, and morphological characteristics. The
Quím. Nova. Publicado em: 2020-09
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11. Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic
Abstract In this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Oven (FDO) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDO were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input
Food Sci. Technol. Publicado em: 2020-09
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12. Quantification of Arsenic, Cadmium, Mercury and Lead in Pineapple: Method Development, Validation and Evaluation of In-House Reference Materials
A method for quantification of arsenic, cadmium, mercury, and lead in pineapple using inductively coupled plasma-mass spectrometry (ICP-MS) was developed, validated, and used to test the homogeneity and stability of in-house reference materials. The method was tested at the regulation levels given by the Food and Agriculture Organization of the United Nation
J. Braz. Chem. Soc.. Publicado em: 2020-06