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	Provedor de dados Anais da ABC (AABC) (1) REA (1) Autor Costa,Carlos A. da (1) Lopes Neto,José P. (1) NAKILCIOĞLU-TAŞ,EMINE (1) Nascimento,José W. B. do (1) Silva,Rafael C. (1) ÖTLEŞ,SEMIH (1) Mais... Palavra-chave Flowability (2) Arabica coffee (1) Bulk density (1) Discharge outlet (1) Reduced models (1) Roasting degree (1) Water content (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Powder flow criteria for design of vertical silo walls REA Lopes Neto,José P.; Nascimento,José W. B. do; Silva,Rafael C.; Costa,Carlos A. da. For design of vertical silos walls involving the storage of bulk solids to be safe and reliable, it is important knowing the largest possible number of variables such as: flow properties, silo geometry and pattern of flow desired. In order to validate the theories of flow prediction and design of conical hoppers, the flow properties of two bulk solids were determined, the theories of Jenike's flowability and Enstad and Walker for hopper design were analyzed and the results were compared with those experimentally obtained in a reduced model of a semicircular-section silo. Results show that Enstad theory for the hopper design is adequate to occur mass flow inside the silo, and for the sizing of the discharge outlet, the Walker's theory was closer to the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Discharge outlet; Reduced models; Flowability. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162013000300003 Physical characterization of Arabica ground coffee with different roasting degrees Anais da ABC (AABC) NAKILCIOĞLU-TAŞ,EMINE; ÖTLEŞ,SEMIH. Abstract: Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer... Tipo: Info:eu-repo/semantics/article Palavras-chave: Arabica coffee; Bulk density; Flowability; Roasting degree; Water content. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901 Registros recuperados: 2 Primeira ... 1 ... Última

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