Central Composite Rotational Design
Mostrando 1-12 de 35 artigos, teses e dissertações.
-
1. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
-
2. Optimization of the blanching time and temperature in the manufacture of Hass avocado pulp using low quality discarded fruits
Resumo No Peru, aproximadamente 20% da produção de abacate var. Hass é descartada pelo baixo calibre, sendo vendida a preços baixos nos mercados locais. O propósito do trabalho foi otimizar o tempo e a temperatura de branqueamento para a produção de polpa de abacate, utilizando como matéria-prima frutos de descarte por baixo calibre. A otimização f
Braz. J. Food Technol.. Publicado em: 14/11/2019
-
3. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 28/10/2019
-
4. Lipase Production by Aspergillus niger C by Submerged Fermentation
Abstract This study aimed to evaluate the effects of variables on the process of lipases production by Aspergillus niger C by submerged fermentation (SmF). The production assays were performed in shake flasks for 72 hours at 150 rpm and 32°C. First, a fractional factorial design 25-1 (FFD) was carried out to evaluate the effect of the following process vari
Braz. arch. biol. technol.. Publicado em: 24/10/2019
-
5. Preparação, caracterização e avaliação catalítica do compósito Fe2O3/grafite em reação foto-Fenton
RESUMO Neste trabalho, compósito Fe2O3/grafite foi preparado e usado como um catalisador em reação foto-Fenton para a descoloração de solução aquosa contendo o corante amaranto sob irradiação de luz visível. Amostras com diferentes teores de Fe2O3 suportados sobre grafite foram preparadas e caracterizadas por difração de raios-X (DRX), adsorção
Matéria (Rio J.). Publicado em: 16/09/2019
-
6. Uso da metodologia de superfície de resposta na otimização da extração de compostos fenólicos da casca dos frutos de Hymenaea courbaril L. (Jatobá)
Resumo Os hábitos alimentares e medicinais dos povos da região Amazônica são ricos em frutos considerados exóticos ou subutilizados comercialmente, alguns dos quais geram considerável quantidade de resíduos. As cascas do fruto de Hymenaea courbaril L. (jatobá) foram submetidas a um processo de extração simultânea de compostos fenólicos, otimizado
Braz. J. Food Technol.. Publicado em: 12/09/2019
-
7. Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator
Abstract: The present work investigated what the appropriate methods of hydrolysis of pectin for reducing compounds (RCs) production, employed as a substrate for cell growth of Cupriavidus necator. This microorganism has great importance industrial, because besides potential single cell protein (SCP), is the most studied microorganism for production of polyh
An. Acad. Bras. Ciênc.. Publicado em: 25/04/2019
-
8. Optimization of Multiple Performance Characteristics of Friction Stir Welded Joint with Grey Relational Analysis
In the present work, multi-objective optimization of the input welding parameters influencing the quality of weld joint of AA 5052 H32 aluminium alloy by FSW process is investigated using response surface methodology and grey relational analysis. The quality of the welded joint is measured based on the higher value of tensile strength and hardness of the joi
Mat. Res.. Publicado em: 08/11/2018
-
9. Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soy
Food Sci. Technol. Publicado em: 29/10/2018
-
10. Evaluation of the addition of glycerol to Cupriavidus necator culture medium over Poly(3-hydroxybutyrate) production
ABSTRACT Glycerol was used as a source of additional carbon in the production of Poly(3-hydroxybutyrate) (P(3HB)). The inverted sugar and glycerol concentrations and the temperature of the Cupriavidus necator culture medium were evaluated using a Central Composite Rotational Design (CCRD). The results showed that the increase in temperature and sugar concent
Matéria (Rio J.). Publicado em: 05/03/2018
-
11. Evaluation of the addition of glycerol to Cupriavidus necator culture medium over Poly(3-hydroxybutyrate) production
ABSTRACT Glycerol was used as a source of additional carbon in the production of Poly(3-hydroxybutyrate) (P(3HB)). The inverted sugar and glycerol concentrations and the temperature of the Cupriavidus necator culture medium were evaluated using a Central Composite Rotational Design (CCRD). The results showed that the increase in temperature and sugar concent
Matéria (Rio J.). Publicado em: 08/01/2018
-
12. Production and characterization of a biosurfactant produced by Streptomyces sp. DPUA 1559 isolated from lichens of the Amazon region
Surfactants are amphipathic compounds containing both hydrophilic and hydrophobic groups, capable to lower the surface or interfacial tension. Considering the advantages of the use of biosurfactants produced by microorganisms, the aim of this paper was to develop and characterize a biosurfactant produced by Streptomyces sp. DPUA1559 isolated from lichens of
Braz J Med Biol Res. Publicado em: 11/12/2017