Thermal Process
Mostrando 13-24 de 1115 artigos, teses e dissertações.
-
13. Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
J. Braz. Chem. Soc.. Publicado em: 2020-10
-
14. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10
-
15. BEHAVIOR OF THERMALLY MODIFIED WOOD TO BIODETERIORATION BY XYLOPHAGE FUNGI
ABSTRACT Thermally modified wood undergoes chemical, physical, and mechanical modifications, resulting in changes in resistance to wood biodegrading agents. The objective of this study was to evaluate the resistance to biodeterioration of thermally modified wood by the industrial process VAP HolzSysteme® of Eucalyptus grandis, Pinus taeda and Tectona grandi
CERNE. Publicado em: 2020-09
-
16. A New Energetic Complex: Synthesis, Structure, and Combustion Catalysis Performance
The potential of tetrazole-based ligands for forming energetic complexes applied in pyrotechnics and propellants is demonstrated with the use of 5,5’-(1,3-phenylene)bis(1H-tetrazole) (H2BTB) to generate an energetic complex with high energy. A new energetic complex of PbII-tetrazolate, [Pb2(BTB)2(H2O)8]·5H2O (1), was synthesized and structurally character
J. Braz. Chem. Soc.. Publicado em: 2020-08
-
17. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 2020-06
-
18. Pyrolysis of the Caupi Bean Pod (Vigna unguiculata): Characterization of Biomass and Bio-Oil
The use of agricultural residues for the production of bio-oil is an important alternative to the use of fossil fuels. In this study, the Caupi bean pod (Vigna unguiculata) was characterized and used as biomass in the production of bio-oil. This biomass was evaluated in terms of physicochemical, morphological (scanning electron microscopy (SEM)), and thermal
J. Braz. Chem. Soc.. Publicado em: 2020-06
-
19. Kinetics of Lumefantrine Thermal Decomposition Employing Isoconversional Models and Artificial Neural Network
Thermal analysis can be used to determine shelf-life and kinetic parameters in pharmaceutical systems. This work investigates the kinetic of lumefantrine thermal decomposition, an antimalarial, using non-isothermal and isothermal experimental data. The non-isothermal conditions are analyzed applying Vyazovkin method, while isothermal conditions employ models
J. Braz. Chem. Soc.. Publicado em: 2020-03
-
20. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03
-
21. ARTIFICIAL NEURAL NETWORKS FOR PREDICTION OF PHYSIOLOGICAL AND PRODUCTIVE VARIABLES OF BROILERS
ABSTRACT Due to a number of factors involving the thermal environment of a broiler cutting installation and its interaction with the physiological and productive responses of birds, artificial intelligence has been shown to be an interesting methodology to assist in the decision-making process. For this reason, the main aim of this work was to develop an art
Eng. Agríc.. Publicado em: 2020-02
-
22. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 17/01/2020
-
23. Uso de sistemas modulares vegetados para promoção da saúde urbana e atenuação do estresse térmico
RESUMO O processo de urbanização possui efeitos significativos no microclima local, resultando no surgimento das ilhas de calor e comprometimento das condições térmicas no interior de habitações. A aplicação de sistemas modulares vegetados em telhados ou coberturas surge como alternativa à melhoria das condições térmicas no interior de habitaç�
Saúde debate. Publicado em: 13/01/2020
-
24. PREPARATION AND SIMULATION OF THE ON-LINE SiO2/S COATING FOR COKING INHIBITION IN THE INDUSTRIAL CRACKING FURNACE
Abstract Coke formation inside radiant coils is one of the main problems during thermal cracking of hydrocarbons. The on-line preparation of the coating for coking inhibition is a promising technology because it provides more flexibility to the operators on site. The SiO2/S coating was prepared on the inner surface of coils in an 8-year-served GK-VI industri
Braz. J. Chem. Eng.. Publicado em: 13/01/2020