Convective Process
Mostrando 1-12 de 47 artigos, teses e dissertações.
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1. Erosion of the nocturnal boundary layer in the central Amazon during the dry season
RESUMO Este estudo teve como objetivo analisar a erosão da camada limite noturna (CLN) na Amazônia central durante a estação seca de 2014, usando dados do Projeto GoAmazon 2014/5 e saídas do modelo de alta resolução (PArallelized Les Model - PALM). O conjunto de dados consistiu de medidas por instrumentos in situ (radiossonda) e sensoriamento remoto (
Acta Amaz.. Publicado em: 25/11/2019
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2. Cinética de secagem e propriedades termodinâmicas da polpa de patauá (Oenocarpus bataua Mart.)
Resumo O patauá é uma fruta amazônica que, devido às suas propriedades sensoriais e nutricionais atrativas, tem despertado o interesse da comunidade científica. Entretanto, o elevado conteúdo de umidade confere alta perecibilidade ao produto fresco. Assim, objetivou-se estudar a cinética de secagem convectiva e determinar as propriedades termodinâmic
Braz. J. Food Technol.. Publicado em: 25/11/2019
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3. 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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4. Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)
RESUMO A jaca (Artocarpus heterophyllus Lam.) é uma fruta com polpa rica em carboidratos, cálcio, fósforo, ferro e vitaminas do complexo B. No processamento da polpa é gerada uma grande quantidade de resíduos, onde incluem-se as sementes. Consumidas após cozimento, podem também passar por torra, moagem e incorporação em produtos de panificação. Co
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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5. Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes
ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetic
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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6. Novel Drying Process Assisted by Microwave to Iron Ore Pelletizing
Drying has became critical to iron ore pellet production, due to increasing inability to withdrawal moisture from the green pellets, especially faced by goethitic iron ore producers. Most of the existing pelletizing furnaces do not support increase heating rates nor changes in furnaces length, without compromise pellet quality. The present study evaluates an
Mat. Res.. Publicado em: 06/09/2018
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7. Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments
Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to li
Food Sci. Technol. Publicado em: 19/04/2018
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8. The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
Abstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an uns
Food Sci. Technol. Publicado em: 08/12/2016
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9. Application of optimization for improvement of the efficiency of louvered-fin compact heat exchangers
Abstract A few decades ago, the product development process was just based on a trial and error procedure, and the designer's experience. The need for a new way to design and manufacture more economical and sustainable products corroborates increasingly to a new vision of how to create new products for the benefit of society. Modern numerical tools allow gre
REM, Int. Eng. J.. Publicado em: 2016-09
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10. Mathematical modeling of a convective textile drying process
This study aims to develop a model that accurately represents the convective drying process of textile materials. The mathematical modeling was developed from energy and mass balances and, for the solution of the mathematical model, the technique of finite differences, in Cartesian coordinates, was used. It transforms the system of partial differential equat
Braz. J. Chem. Eng.. Publicado em: 2014-12
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11. Marolo (Annona crassiflora Mart.): a study of value chain and processing
This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehyd
Food Sci. Technol. Publicado em: 17/05/2013
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12. The asymptotic solutions for boundary value problem to a convective diffusion equation with chemical reaction near a cylinder
The work deals with a boundary value problem for a quasilinear partial elliptical equation. The equation describes a stationary process of convective diffusion near a cylinder and takes into account the value of a chemical reaction for large Peclet numbers and for large constant of chemical reaction. The quantity the rate constant of the chemical reaction an
Lat. Am. j. solids struct.. Publicado em: 2013-01