Blending
Mostrando 1-12 de 183 artigos, teses e dissertações.
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1. Identifying olive oil fraud and adulteration using machine learning algorithms
As olive oil (OO) is more expensive than other vegetable oils, it is usually adulterated by blending it with more economic edible oils such as cottonseed oil (CSO), canola oil (CO), and soybean oil (SO). This research aimed to determine the fatty acid compositions obtained as a result of blending different proportions of CSO, CO and SO with OO using a gas ch
Química Nova. Publicado em: 2022
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2. Diesel-Like Biofuels Production Using Fatty Waste
According to the waste-to-energy (WTE) valorization and circular economy principles, the use of waste oil and grease (WOG) for obtaining biofuels shows the tendency towards sustainability, makes the interest in green chemistry, and the development of environmentally friendly processes grow. Three different fatty wastes (from the fat trap of a sewage station,
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Collector mixtures and their synergistic effect on quartz floatability
Abstract Sinergy is the interaction of two or more agents to produce a combined effect greater than the sum of their separate effects. Etherdiamine yields superior results for quartz floatability in a Hallimond tube and higher selectivity in the reverse bench scale cationic flotation of an iron ore, when compared to ethermonoamine. Blending these collectors
REM - International Engineering Journal. Publicado em: 2022
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4. Weathering Resistance of Waterborne Polyurethane Coatings Reinforced with Silica from Rice Husk Ash
Abstract: Waterborne polyurethanes (WPUs) are interesting materials for coatings when compared to solvent-based polyurethanes, once that reducing the concentration of volatile organic compounds that are harmful for human health and the environment. However, the WPU has low weathering resistance. In order to improve this behavior among others properties, ino
An. Acad. Bras. Ciênc.. Publicado em: 25/11/2019
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5. Bionanocomposites of PLA/PBAT/organophilic clay: preparation and characterization
Abstract The objective of this study was to develop bionanocomposites from blends of poly(lactic acid) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) and from 3% and 6% bentonite clay. Initially, the bentonite clay was treated with Praepagen salt, and the properties of the modified clay were evaluated. After the organophilization of the clay was co
Polímeros. Publicado em: 04/11/2019
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6. M&M: blending medicine and music
Arch. Endocrinol. Metab.. Publicado em: 22/08/2019
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7. Compatibility and characterization of Bio-PE/PCL blends
Abstract In this work, blends based on environmentally friend polymers such as Biopolyethylene (Bio-PE), Polycaprolactone (PCL) and Polyethylene graft maleic anhydride (PEgMA) added as compatibilizer agent were produced by conventional extrusion, aiming to produce bio-blends with synergic properties at low processing cost, being at same time non-polluting an
Polímeros. Publicado em: 10/06/2019
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8. Rheological characteristics PBAT/organoclay compounds
Abstract The rheological behavior of poly (butylene adipate-co-terephthalate) (PBAT) and its composites prepared with three different organoclays was investigated. Composites containing up to 7.5%, w/w organoclay, were prepared by two routes: (a) direct melt blending in an internal laboratory mixer with high intensity rotors and (b) concentrates (prepared in
REM, Int. Eng. J.. Publicado em: 2019-06
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9. NPV analysis of multiple surface constraints for pit expansion scenarios under geological uncertainty
Abstract To optimize a mining project, it is necessary to deal with several technical aspects and constraints, such as orebody modelling, reserve estimation, blending strategy, optimal and operational pit designs, cost control, environmental issues, among others. In this sense, locating surface infrastructures is one of the most critical mine planning concer
REM, Int. Eng. J.. Publicado em: 2019-06
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10. Preservation and evaluation of spiced chayote juice using hurdle technology
Resumo Chuchu (Sechium edule) é uma trepadeira perene da família das Cucurbitaceae que está ignorada ou subutilizada como alimento ou como uma matéria-prima na indústria de alimentos, devido ao seu gosto brando. Este gosto brando pode ser superado fazendo misturas com um substrato apropriado, como caldo de cana e algum flavorizante natural. Contudo, est
Braz. J. Food Technol.. Publicado em: 02/05/2019
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11. Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures
Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from
Food Sci. Technol. Publicado em: 29/11/2018
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12. Two-scale topology optimization of macrostructure and porous microstructure composed of multiphase materials with distinct Poisson’s ratios
Abstract Negative Poisson’s ratio (NPR) material attracts a lot of attentions for its unique mechanical properties. However, achieving NPR is at the expense of reducing Young’s modulus. It has been observed that the composite stiffness can be enhanced when blending positive Poisson’s ratio (PPR) material into NPR material. Based on the respective inter
Lat. Am. j. solids struct.. Publicado em: 29/11/2018