Technological Parameters
Mostrando 1-12 de 225 artigos, teses e dissertações.
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1. Technological properties of a self-bloating clay and expanded-clay aggregate for the production of lightweight concrete
Abstract The global interest in an increasingly sustainable economy, with a reduction in the consumption of raw materials and energy, can be supported by the growth in the use of lightweight concrete (LC) produced with expanded-clay aggregates (EA). The main qualities of natural self-bloating clay for the production of EA were studied, analyzing the paramete
Cerâmica. Publicado em: 2023
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2. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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3. DEVELOPMENT OF A LOW-COST OPEN-SOURCE PLATFORM CONNECTED TO THE INTERNET FOR ACQUISITION OF ENVIRONMENTAL PARAMETERS AND SOIL MOISTURE
ABSTRACT The development of the Internet and the technologies associated with it has allowed disseminating and cheapening of communication equipment, prototyping services, electronic sensors, and all types of devices. Agriculture has benefited from these technological advances to boost its productivity and profitability. This study presents the development o
Eng. Agríc.. Publicado em: 2021-05
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4. Freeze-casting applied to ceramic materials: a short review of the influence of processing parameters
Abstract In recent years there is a high interest in the freeze-casting process because it is a simple, economical, and environmentally friendly method for obtaining highly porous materials. Most of the materials obtained by this technique have directional pore structure and anisotropic properties. However, a wide range of pore size and morphology can be obt
Cerâmica. Publicado em: 2021-03
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5. DIFERENCIAÇÃO CATIÔNICA DE BENTONITAS POR INFRAVERMELHO: UM ESTUDO DOS EFEITOS DA HIDRATAÇÃO DOS CÁTIONS TROCÁVEIS
In the bentonite industry, the most common procedure for quality control of the ore and the sodium activation process is the swelling method. However, this tool is restricted only to the differentiation of the sodium and non-sodium types, not considering the other cationic varieties. The objective of this study was to establish parameters for cationic differ
Quím. Nova. Publicado em: 2021-03
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6. Technological innovation in Córrego do Sítio Mineração - A study of technical and economic aspects by using sensor-based sorting for refractory gold ore
Abstract The mining sector has a fundamental financial and economical role in the country where it practices these activities. In addition to employment creation and social-cultural development, the mining sector brings economic growth to the country. However, the sector is facing challenges due to COVID-19, incidents involving tailings dam facilities, risin
REM, Int. Eng. J.. Publicado em: 2021-01
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7. OPERATIONAL AND ENERGY PERFORMANCE OF 250 kW DOUBLE WHEELED VERSUS RUBBER HALF-TRACKED TRACTORS IN THE SOYBEAN SOWING
ABSTRACT The technological innovation in agriculture seeks to improve the performance of mechanized assemblies and, currently, rubber half-tracks are a valuable solution for agricultural tractors, combining traction performance and less soil compaction. The objective of the experiment was to evaluate the operational and energy performance of double wheeled v
Eng. Agríc.. Publicado em: 2020-10
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8. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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9. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 2020-06
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10. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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11. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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12. Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach
RESUMO: No Brasil, não há uma regulamentação técnica específica sobre a identidade e qualidade de queijos maturados com mofo branco na superfície. Estes queijos são comercializados inteiros (tipo Camembert) e em cunhas (tipo Brie). O objetivo da pesquisa foi avaliar as propriedades físicas e químicas; parâmetros tecnológicos e marcadores microbi
Cienc. Rural. Publicado em: 10/01/2020