Heat Storage
Mostrando 13-24 de 226 artigos, teses e dissertações.
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13. Synthesis and characterization of lithiated nanostructures
ABSTRACT Regardless of the simple accumulation of ions in the crystal insertion sites, nanomaterials offer a new storage mechanism of lithium ions (Li+), these storage mechanisms are formed in the interfaces and inside of the nanopores. Such kinds of storage mechanisms have no effect on the structure of the electrode material. Consequently, the charge-discha
Matéria (Rio J.). Publicado em: 19/07/2018
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14. Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
ABSTRACT ‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flie
Bragantia. Publicado em: 23/04/2018
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15. ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)
ABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from
Eng. Agríc.. Publicado em: 2018-01
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16. Drying kinetics of barley grains and effects on the germination index
Abstract This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached mo
Food Sci. Technol. Publicado em: 24/10/2016
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17. Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation
Abstract The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain
Food Sci. Technol. Publicado em: 21/07/2016
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18. THE COMPLETE MODELLING OF THE FILLING PROCESS OF HYDROGEN ONBOARD VEHICLE CYLINDERS
Abstract Complete modelling of the filling process occurring in a hydrogen-fueled vehicle storage cylinder is examined. A simultaneous modelling of the flow and heat transfer within the cylinder and cylinder wall has not been considered in previous studies. Rapid filling may result to an unexpected temperature rise and breaching of the safety standards. In t
Braz. J. Chem. Eng.. Publicado em: 2016-06
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19. Pattern of cytokine and chemokine production by THP-1 derived macrophages in response to live or heat-killed Mycobacterium bovis bacillus Calmette-Guérin Moreau strain
Tuberculosis has great public health impact with high rates of mortality and the only prophylactic measure for it is the Mycobacterium bovisbacillus Calmette-Guérin (BCG) vaccine. The present study evaluated the release of cytokines [interleukin (IL)-1, tumour necrosis factor and IL-6] and chemokines [macrophage inflammatory protein (MIP)-1α and MIP-1β] b
Mem. Inst. Oswaldo Cruz. Publicado em: 2015-09
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20. Composition and color stability of anthocyanin-based extract from purple sweet potato
AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.
Food Sci. Technol. Publicado em: 25/08/2015
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21. Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment
The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes) and storage time (+2 and +10°C). Senso
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06
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22. The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purif
Food Sci. Technol. Publicado em: 2015-03
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23. Early detection of metabolic and energy disorders by thermal time series stochastic complexity analysis
Maintenance of thermal homeostasis in rats fed a high-fat diet (HFD) is associated with changes in their thermal balance. The thermodynamic relationship between heat dissipation and energy storage is altered by the ingestion of high-energy diet content. Observation of thermal registers of core temperature behavior, in humans and rodents, permits identificati
Braz J Med Biol Res. Publicado em: 17/01/2014
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24. Effect of heat treatment and packaging systems on the stability of fish sausage
The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical
R. Bras. Zootec.. Publicado em: 2013-12