Convection
Mostrando 1-12 de 285 artigos, teses e dissertações.
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1. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage
Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabin
Food Sci. Technol. Publicado em: 2020-12
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2. Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models
Resumo A bananeira está entre as frutíferas mais plantadas em países tropicais e pertence ao grupo de frutos mais consumidos do mundo; entretanto, necessitam de técnicas de conservação adequadas. Objetivou-se descrever a cinética de secagem de bananas Prata e D’água nas temperaturas de 40 e 70°C, comparando os modelos de regressão Henderson, EST
Rev. Bras. Frutic.. Publicado em: 14/11/2019
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3. PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION
ABSTRACT Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method co
Eng. Agríc.. Publicado em: 04/11/2019
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4. Drying kinetics and mass transfer properties in the drying of thistle flower
Resumo A flor de cardo e, em particular, os seus estigmas, são utilizados para coagular o leite na produção de vários queijos tradicionais portugueses, devido à sua elevada atividade de coagulação, proporcionada pelo elevado teor de proteases aspárticas. O objetivo do presente trabalho foi determinar as propriedades de transferência de massa da seca
Braz. J. Food Technol.. Publicado em: 24/10/2019
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5. Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material
Abstract The aim of the work was to estimate the quality of some compositions in turmeric volatile oil and quantity of individual and total curcuminoids in turmeric powder dried under different conditions. Effect of convection time (0–30 min) and microwave time (20–60 min) on quality of volatile oil compositions and quantity of curcuminoids were investig
Rev. bras. farmacogn.. Publicado em: 17/10/2019
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6. Wet Days in the Dry Quarter of the Alcântara Launch Center Region: Observational Features
ABSTRACT: Precipitation events are infrequent in the dry quarter (SON) of the Alcântara Launch Center (Centro de Lançamento de Alcântara, CLA), the main launch site of the Brazilian Space Program. However, their occurrence could be a risk for activities during launch missions. In this work, the observational features of wet days (daily precipitation total
J. Aerosp. Technol. Manag.. Publicado em: 18/07/2019
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7. Analysis of the physical quality of genetically modified and conventional maize grains in the drying and wetting processes
RESUMO O objetivo deste trabalho foi avaliar a qualidade física dos grãos de milho geneticamente modificados (Herculex 30S31) em função dos processos de secagem e umedecimento em relação ao milho convencional (AG 1051). O delineamento experimental foi o inteiramente casualizado, com esquema fatorial (7x3x2), sete tempos de secagem ou umedecimento (0, 2
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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8. Experimentando con Arduino y Scilab: propagación de calor en una barra metálica
Abstract This article presents a low cost multipurpose device based in Arduino technology and Xcos-Scilab graphical environement, designed for heat propagation experiences. In addition to the pedagogical advantage of the implementation carried out by engineering degree students, the use of the equipment has enabled, through experimental results, the determin
Rev. Bras. Ensino Fís.. Publicado em: 27/06/2019
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9. Evaluation of Potential Residual Silica as Antireflective Layer for Selective Solar Surface of Black Chromium
Selective surfaces have the function of absorbing strongly the sunlight, while ideally losing little heat to the environment via convection and radiation. The present study sought to obtain a selective surface of black chromium coated with an antireflective (AR) layer based on sugarcane bagasse ash using copper as a substrate. From this selective surface the
Mat. Res.. Publicado em: 03/06/2019
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10. The effect of cooking methods on some quality characteristics of gluteus medius
Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days
Food Sci. Technol. Publicado em: 29/11/2018
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11. Modeling of the temperature field generated by the deposition of weld bead on a steel butt joint by FEM techniques and thermographic images.
The aim of this work is to predict the temperature field generated by welding a steel butt joint (API 5L X80). The prediction was modeled by finite element software Abaqus where the subroutine was developed in Fortran so that heat source motion may be included. The motion was based on the Goldak's double ellipsoid. In the model material nonlinearities were i
Mat. Res.. Publicado em: 23/02/2018
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12. Simulation of species concentration distribution in reactive flows with unsteady boundary conditions
Abstract The determination of species concentration profiles in reactive flows with variable inlets is a problem of practical interest to many fields such as in flow reactor transient operation and in cyclic degradable pollutants disposals in watercourses. In these cases, the inflow condition often consists of a time-dependent function, which may imply unste
Braz. J. Chem. Eng.. Publicado em: 2017-10