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| Registros recuperados: 14 | |
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| Broudin, M.; Le Gac, Pierre-yves; Le Saux, V.; Champy, C.; Robert, G.; Charrier, P.; Marco, Y.. |
| Diffusion of water in polyamide 6.6 has been characterized for a wide range of temperatures (from 25 to 80 °C) and various humidities using dynamic vapor sorption machine. The decrease in glass transition temperature (Tg) has also been measured using DMA tests. As usually observed, PA66 absorbs a large amount of water (up to 5% at 90%RH) with a Fickian behavior with a diffusion coefficient that depends on water activity for all temperatures. Moreover, it appears that the diffusion coefficient for tests performed below Tg is almost independent of the water activity whereas a strong dependency is observed above Tg. This behavior is to be compared to a large decrease of Tg with the absorption of water. The increase of the water diffusion can therefore be... |
| Tipo: Text |
Palavras-chave: Water absorption; Free volume; Polyamide; Modeling. |
| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00260/37148/35794.pdf |
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| Huang, Jing; Derue, Isabelle; Le Gac, Pierre Yves; Richaud, Emmanuel. |
| This paper describes water absorption in polydicyclopentadiene (PDCPD) and more specially the impact of thermal oxidation on its behavior. Unaged PDCPD is found to be almost hydrophobic consistently with its non-polar structure. During thermal oxidation, hydrophilicity progressively increases with ageing time. This increase is linked with the buildup of polar products (mainly ketones, carboxylic acids, hydroperoxides, alcohols). Moreover, it appears that water absorption in PDCPD obeys to Flory Huggins law for all conditions considered here. In the meantime, water diffusivity seems to decrease when oxidation level increases. Finally, a mastercurve that links carbonyl concentration, water diffusivity and water-polymer interaction parameter is proposed and... |
| Tipo: Text |
Palavras-chave: Polydicycopentadiene; Water absorption; Thermal oxidation. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00633/74466/74293.pdf |
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| Scaratti,D; Geremias,R; Franchin,PR; Scaratti,G. |
| Abstract This study aimed at evaluating the levels of moisture, protein, water to protein ratio, and water absorption during chilling of chicken giblets (heart, liver, and gizzard) to set legal limits of water absorption during this process. The survey was conducted in the southern Brazil, the largest broiler-producing region of this country. Giblets (heart, liver, and gizzard) were collected fresh from the processing line after evisceration and at the exit of the chiller after the immersion process from two processing plants. One of the plants (PP1) processes small chickens (1,100g live weight) and PP2 processes chickens with 2,800g live weight. In total, 448 samples were collected. Laboratory tests were performed in duplicate for each parameter measured.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken giblets; Chiller; Moisture; Protein; Water absorption. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100193 |
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| Ferrari,MJGS; Mariussi,AC; Zucatto,DAA; Sereno,MJ; Garcez-Neto,AF; Bersot,LS. |
| ABSTRACT The objectives of the present study were to evaluate the water and protein contents and the water-to-protein ratio of chicken parts before and after the pre-chilling process, to compare these results with the values officially recommended by the Brazilian Ministry of Agriculture, and to evaluate the effect of genetic strain and sex on these parameters. Water (%) and protein (%) contents, and water-to-protein ratio (WPR) of boneless and skinless breast (FILLETS) and breast with bone and skin (BREAST) were determined before (BPC) and after (APC) carcass pre-chilling. A total of 585 samples were evaluated: 221 fillets/male, 216 breasts/male, 76 fillets/female, and 72 fillets/female of four different broilers strains were evaluated before (BPC) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water absorption; Carcasses; Chicken; Poultry meat; Water. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000200299 |
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| Furtado,Dermeval A.; Castro,Thiago B. de S.; Lopes Neto,Jose P.; Constantino,Rodrigo A.; Cunha,Maria das G. G.; Nascimento,José W. B. do. |
| ABSTRACT Feed supplementation with multinutrient blocks (MB) for sheep and goats can be a viable alternative in the Brazilian semiarid region, and it is necessary to set an ideal hardness to obtain maximum feed efficiency. Therefore, this study aimed to evaluate the manufacture of MB using five binders: Portland cement, lime, kaolin, Portland cement + kaolin and lime + bentonite, at two percentages (7.5 and 10%) and two healing times (72 and 96 h). The experimental design was completely randomized in a 5 x 2 x 2 factorial scheme (binders, percentages and healing times, respectively), with five repetitions. Using lime in the MBs led to greater resistance in the specimens (208.53 kPa), as well as the greater percentage of binders (10%), ensuring higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water absorption; Hardness; Resistance; Feed supplementation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000800558 |
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| Pratama, Filli. |
| The impact of dry- and hydro-thermal treatments on swelling power (SP), water absorption (WA) and water solubility (WS) of red-rice flour (RRF) were investigated. The dry-thermal treatment was conducted at RRF’s moisture content (mc) of 10%, and the hydro-thermal treatment was performed at the mc of 25%. There were two heating methods applied on RRF: oven (80oC) and autoclave (121oC) heating. The exposure duration was 8, 10 and 12 hours in an oven-heating; 15 and 30 minutes in an autoclave-heating. Results showed that exposure durations, moisture content and theirs interaction had significant effect on SP and WS of RRF for the autoclave-heating. WA and WS increased with longer exposure duration to heat, and at a higher heating temperature. WA of RRF... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rice red rice; Dry and hydro thermal; Swelling power; Water absorption; Water solubility. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4904 |
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| Trombini,Fernanda Rossi Moretti; Mischan,Martha Maria; Leonel,Magali. |
| ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Leaves; Starch; Color; Water absorption; Viscosity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573 |
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| Registros recuperados: 14 | |
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