Surface Properties
Mostrando 13-24 de 3221 artigos, teses e dissertações.
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13. Characterization and mechanical properties of one-part geopolymer based on a pure metakaolin
Abstract Geopolymers are amorphous silicate polymers that have been extensively studied due to their applications, scientific and technical relevance, and their potential as cement in substitution to Portland. Much of the focus has been in the use of precursors and aggregates that are rarely pure and homogeneous with the use of tailings being very common. Th
REM - International Engineering Journal. Publicado em: 2022
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14. Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It
Food Sci. Technol. Publicado em: 2021-09
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15. High-barrier and antibacterial films based on PET/SiOx for food packaging applications
Abstract High-barrier and antibacterial materials have potential applications in the field of preservative packaging for fresh meat products. In this paper, UV irradiation and silane coupling agent (KH550) were used to modify the surface of SiOx coating on polyester (PET)/SiOx film to prepare the PET/SiOx/chitosan and PET/SiOx/chitosan-nano-ZnO composite fil
Food Sci. Technol. Publicado em: 2021-09
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16. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
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17. Purification of raw palygorskite: a comparative study involving different processes and dispersing agents
Abstract Palygorskite (Pal) is a natural clay mineral with fibrous morphology and high surface area. Depending on the geological origin, it presents impurities, such as quartz and carbonates, which can harm some of its properties. Therefore, this work seeks to define a viable methodology for the purification of a Brazilian Pal. Two types of mixing processes
Cerâmica. Publicado em: 2021-06
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18. Silicon carbide hollow fiber membranes developed for the textile industry wastewater treatment
Abstract In order to reduce the impacts of the industrial effluent on the environment, silicon carbide hollow fiber membranes were prepared by the precipitation-immersion technique and sintered at 1450 and 1500 °C. The membranes were characterized by X-ray diffraction, their surface structure was characterized by scanning electron microscopy and atomic forc
Cerâmica. Publicado em: 2021-06
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19. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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20. Nanofibras eletrofiadas e suas aplicações: avanços na última década
In recent years there has been an increasing interest in the development of nanomaterials with improved properties compared to their counterparts at the micro- and macroscopic scale. In this context, nanofibers obtained by electrospinning technique are highly attractive due to the unique combination of high surface area/volume ratio, porosity, flexibility, m
Quím. Nova. Publicado em: 2021-06
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21. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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22. On the Use of a TiO2 Sol-Gel for Horseradish Peroxidase Enzyme Immobilization for Development of an Amperometric Biosensor
The sol-gel technique has drawn considerable attention in the area of biomolecules immobilization by virtue of its intrinsic properties including chemical inertness, thermal stability, and good biocompatibility. The present work reports the development of a bio-sensing methodology which involves the immobilization of horseradish peroxidase enzyme (HRP) on pe
J. Braz. Chem. Soc.. Publicado em: 2021-06
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23. Optimization and Study of the Response Surface of Properties for the Synthesis of ZSM-5 Zeolites with Hierarchical Pore Structure Obtained by Desilication
Hierarchical ZSM-5 zeolites were prepared by alkali treatment (desilication) at two temperatures, two reaction times, and two NaOH concentrations. A 23 factorial design was used to study the effect of these variables on the crystallinity, microporosity, and mesoporosity of the zeolite due to the desilication treatment. The factorial design analysis showed th
J. Braz. Chem. Soc.. Publicado em: 2021-06
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24. Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology
Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed
Food Sci. Technol. Publicado em: 2021-03