External Processing
Mostrando 1-12 de 183 artigos, teses e dissertações.
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1. Equipment for Monitoring Synchronous Generators Condition through External Magnetic Field Waveforms
Abstract This paper presents an equipment for monitoring synchronous generators condition through characteristics of the time derivative of the external magnetic field. The developed monitoring methodology allows the identification of established or incipient faults, by detecting changes in the magnetic signature of the synchronous generator. In this methodo
Journal of Microwaves, Optoelectronics and Electromagnetic Applications. Publicado em: 2022
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2. Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
Abstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. T
Food Sci. Technol. Publicado em: 2020-06
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3. Mismatch Negativity Elicited by Verbal and Nonverbal Stimuli: Comparison with Potential N1
Abstract Introduction Mismatch negativity (MMN) is a long latency auditory evoked potential, represented by a negative wave, generated after the potential N1 and visualized in a resulting wave. Objective To identify the time of occurrence ofMMNafter N1, elicited with verbal and nonverbal stimuli. Methods Ninety individuals aged between 18 and 56 years
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-06
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4. Procesos de Visualización en una Tarea de Generación y Representación de Cuerpos de Revolución
Abstract In this work we analyzed the visualization processes involved in a mathematical task that requires generating and representing solids of revolution. The task was administered to four hundred university students from the Bachelor's Degree in Primary Education. We adopted the Ontosemiotic Approach to Mathematical Instruction and Knowledge as a theoret
Bolema. Publicado em: 01/08/2019
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5. Escala de Motivação Académica: Validação no Ensino Superior Público Português
Resumo Esta investigação teve como objetivo o estudo das propriedades psicométricas e posterior validação da Escala de Motivação Académica proposta por Guimarães e Bzuneck (2008), em Portugal, através da utilização de duas amostras, a Amostra A constituída por 568 estudantes do ensino superior público e a Amostra B constituída por 589 estudant
Rev. adm. contemp.. Publicado em: 27/06/2019
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6. Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
ABSTRACT. The identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing
Acta Sci., Agron.. Publicado em: 13/06/2019
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7. Tratamiento crítico de la información de estudiantes universitarios desde los entornos personales de aprendizaje
Abstract Based on the CAPPLE Project (funded by the Spanish Ministry of Economy and Competitiveness), in this article we identify the strategies and network tools used by 2054 Spanish university senior students to critically process information and manage their learning process. From a non-experimental research design of exploratory type, a validated questio
Educ. Pesqui.. Publicado em: 30/05/2019
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8. Avaliação do efeito do tratamento corona na performance de estabilizadores de UV em filmes de PEBD
RESUMO A indústria de polímeros tem passado por muitos avanços na última década, dentre eles, podem-se citar as inovações em processamento e no uso de aditivos, o que permite que eles sejam utilizados em diversas aplicações, especialmente quando expostos ao ambiente externo. Porém, para algumas aplicações específicas, o polímero precisa ser sub
Matéria (Rio J.). Publicado em: 20/05/2019
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9. Identificação e análise dos riscos corporativos associados ao ambiente de valor do negócio de cacau da Cargill
Resumo Este artigo identifica e analisa os riscos corporativos associados ao ambiente de valor do negócio de cacau da Cargill. Para isso, adota-se a abordagem qualitativa e o método de estudo de caso. Para a coleta de dados, de modo a obter uma perspectiva sistêmica do fenômeno, executivos de diferentes áreas da empresa foram entrevistados e seus discur
Cad. EBAPE.BR. Publicado em: 2019-03
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10. Comportamiento de la Resistencia al Desgaste entre Depósitos Obtenidos con Electrodos Simple y Doblemente Recubiertos
Abstract The objective of this work was to determine the influence of the relative position of the alloy charge on the electrode coatings on the abrasive wear resistance. For this purpose, three electrodes with similar chemical composition were specially constructed. The electrode variants constructed were differentiated by the position of the alloy charge w
Soldag. insp.. Publicado em: 2017-03
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11. THERMAL ENVIRONMENT OF TABLE GRAPE PACKING HOUSES IN THE SÃO FRANCISCO VALLEY
ABSTRACT The aim of this study was to characterize the thermal environment of the sorting and packing sectors of small, medium and large packing houses in the São Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature (°C),
Eng. Agríc.. Publicado em: 2017-02
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12. 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