Mixture Models
Mostrando 1-12 de 208 artigos, teses e dissertações.
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1. Flexible pavement overlay design of UFJF ring road based on the new Brazilian mechanistic-empirical pavement design method
Abstract The procedures for design and reinforcement projects regarding flexible pavements available in Brazil are mostly based on empirical models developed from studies carried out in specific localities, and therefore, should only be used in cases where equivalent climatic and traffic conditions are observed. The national highway agencies in partnership w
REM, Int. Eng. J.. Publicado em: 2020-12
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2. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09
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3. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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4. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 2020-06
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5. Relevance of Resin for Photoelasticity
The goal of this study is to test photoelastic resins for manufacturing models with teeth and/or implants under chewing load. Four commercial brands have been chosen: Araldite (Ciba Chemicals), Flexible GIV-Rigid GIV (Polipox) and PL2 (Measurements Group). Nine discs were manufactured, four of them from each of the photoelastic resin brands and five from dif
Mat. Res.. Publicado em: 20/01/2020
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6. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 17/01/2020
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7. MODELLING ION TRANSPORT IN AN AMINE SOLUTION THROUGH A NANOFILTRATION MEMBRANE
Abstract The performance of a flat sheet polyamide nanofiltration membrane in rejection of a binary mixture of heat stable salts (acetate and sulfate) from methyl-diethanolamine (MDEA) solution was investigated. The effects of pressure and concentration of MDEA solution on rejection of acetate and sulfate ions were studied. At MDEA concentration of 20% wt. a
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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8. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 20/12/2019
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9. Performance and Egg Quality of Commercial Laying Hens Fed Diets Formulated Using Non-Linear Programming
ABSTRACT Feed formulation using linear programming consists of determining the mixture of feedstuffs required to meet pre-established animal nutritional requirements at the lowest cost. On the other hand, with the use of non-linear programming, it is possible to define nutritional requirements at the time of formulation, aiming at maximum profit. The objecti
Braz. J. Poult. Sci.. Publicado em: 25/11/2019
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10. NUMERICAL AND COMPUTATIONAL ASPECTS OF COSMO-BASED ACTIVITY COEFFICIENT MODELS
ABSTRACT In the present work, some numerical and computational aspects of COSMO-based activity coefficient models were explored. The residual contribution in such models rely on the so called self-consistency equation. This equation does not have a closed-form solution and is usually solved by the successive substitution method. The performance of a classica
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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11. Non-isothermal melt crystallization kinetics of poly(3-hydroxybutyrate), poly(butylene adipate-co-terephthalate) and its mixture
Abstract Nonisothermal crystallization and melting of the biodegradable thermoplastics poly(3-hydroxybutyrate) (PHB), poly(butylene adipate-co-terephthalate) (PBAT), and a 1:1 PHB/PBAT blend were investigated by differential scanning calorimetry (DSC) over an extensive range of heating/cooling rates (2 to 64°C/min). The different phase transition behavior
Polímeros. Publicado em: 18/03/2019
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12. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018