Heat Content
Mostrando 1-12 de 527 artigos, teses e dissertações.
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1. Manufacturing and characterization of sustainable macroporous glass foams
Abstract This work produced glass foams from soda-lime glass bottles, bentonite, and alumina by the replica method. Compositions with different contents of bentonite (5, 10, 15, and 20 wt%) were prepared and heat-treated at 800 °C. In the alumina-added compositions, 50 wt% of the bentonite was replaced by the alumina. The influences of the content of benton
Cerâmica. Publicado em: 2022
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2. Iron Cobaltite (FeCo2O4) Nanocatalysts for Water-Oxidation: Effects of Annealing Temperature on Catalytic Properties
The development of efficient, stable, and non-precious metal water oxidation catalysts (WOCs) is a matter of importance for sustainable energy research. In this work, iron cobaltite (FeCo2O4) nanoparticles were prepared by the coprecipitation method, and we present the effect of heat treatment (250, 350, 450, 650 and 900 °C) on the catalytic properties. Cat
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
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4. Synthesis and characterization of niobium-doped fish scale-derived hydroxyapatite by physical ultrasound interference
Abstract Fish scales of the Arapaima gigas (pirarucu) species were heat-treated to obtain natural hydroxyapatite (HAp), and it was doped with niobium (Nb) by physical ultrasound interference to confirm an effective route to the production of Nb-doped HAp powders. The effect of ultrasound application on doping was investigated. The structure of the powders wa
Cerâmica. Publicado em: 2021-03
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5. THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)
ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the wate
Eng. Agríc.. Publicado em: 2020-12
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6. The effect of extraction method and types of coagulants on the results and physicochemical properties of tofu
Abstract Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using
Food Sci. Technol. Publicado em: 2020-12
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7. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 2020-09
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8. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 2020-09
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9. FITTINGS OF ADSORPTION ISOTHERM MODELS AND THERMODYNAMIC PROPERTIES OF URUNDAY SEEDS
ABSTRACT This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsorption phenomenon. A static-gravimetric method was used to obtain hygroscopic equilibrium moisture content. See
Eng. Agríc.. Publicado em: 2020-06
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10. SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERICARP AND ENDOSPERM TISSUES OF ARABICA COFFEE FRUIT
ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and
Eng. Agríc.. Publicado em: 2020-02
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11. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 20/12/2019
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12. Stabilization of Rice Bran in Broiler Feed with Natural and Synthetic Antioxidants and Heat Treatment
ABSTRACT The objective of this study was to evaluate different strategies for the oxidative stabilization of rice bran (RB) in the diet of broiler chickens using natural antioxidant additives, synthetic antioxidant additives and heat treatment on performance, breast meat quality and liver fat content and the nutrient digestibility coefficients. Furthermore,
Braz. J. Poult. Sci.. Publicado em: 20/12/2019