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| Registros recuperados: 26 | |
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| Moura, Rafael Thomaz de Aquino; Carrido, Marlon da Silva; Sousa, Carla da Silva; Menezes, Rômulo Simões Cezar; Sampaio, Everardo Valadares de Sá Barretto. |
| Soil microorganism biomass is an important soil quality indicator. The microbial biomass of soil was determined by killing and lysing the soil microbes by fumigation with chloroform, irradiation with gamma rays, or irradiation with microwaves. Four soils with increasing carbon concentrations (5, 10, 15, and 30 g kg-1) were analyzed using four methods: the direct application of chloroform, chloroform fumigation, microwave irradiation, and gamma ray irradiation with radiation doses of 15, 25, 35, 45, and 60 KGy. The fungi and bacteria in the soil were quantified by plate counting. Microwave irradiation and gamma irradiation with doses equal to or above 25 KGy killed all the soil microorganisms, but the chloroform methods did not. The carbon liberation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microwave; Gamma irradiation; Fumigation; Incubation; Microbial carbon.; Biomassa microbiana do solo. |
| Ano: 2018 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/39451 |
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| Azadbakht, Mohsen; Tajari, Neda. |
| In this study, the rate of microwave drying method kiwifruit (Hayward variety) was studied. Samples in a completely randomized design with three different thicknesses of 4, 6 and 8 mm and weight of 15 g and three power of 200, 300 and 400W, with three replications, were dried in the microwave dryer. The samples were weighed every 30 seconds, and then moisture ratio was obtained. According to the results of experiments with different thicknesses Kiwifruit by increasing power, drying time decreased. The amount of effective moisture diffusion coefficient of kiwifruit slices with thickness of 4, 6 and 8 (mm), 3.25×10-9 to 6.49×10-9 (m2/s) and 3.65×10-9 to 1.83×10-8 (m2/s) and 1.29×10-8 to 3.25×10-8 (m2/s) was changed. The value of the effective activation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dryer; Kiwifruit; Microwave; Power; Thickness.. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3172 |
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| CURI,Paula Nogueira; SALGADO,Derlyene Lucas; MENDONÇA,Kamila; PIO,Rafael; FERREIRA,Jefferson Luiz Gomes; SOUZA,Vanessa Rios de. |
| Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jelly; Processing; Nutritional; Microwave. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600386 |
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| Omolola,Adewale Olusegun; Jideani,Afam Israel Obiefuna; Kapila,Patrick Francis; Jideani,Victoria Adaora. |
| AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Banana; Luvhele; Mabonde; Microwave; Drying; Response surface methodology; Colour; Hardness; Models; Optimization. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300438 |
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| XIAOYONG,Song. |
| Abstract The aim was to study the real-time temperature control by infrared thermography and the quality changes of the iron yam chips during drying processes. Microwave (MW) and heat pump (HP) were used to dry iron yam chips at 50, 60 and 70 °C. The material surface temperatures were online controlled by infrared thermal imaging system in the process of microwave drying. Temperature, drying efficiency, texture and color were estimated. The experimental results were shown on the basis of drying process characteristics and dried product qualities. Temperature fluctuations became more violent with the increase of drying time and drying temperature, and had a negative impact on the quality of dried iron yam chips. There were no significant differences of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Iron yam; Drying; Microwave; Infrared thermal imaging; Heat pump. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500345 |
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| VIEIRA,Thais M. F. S.; REGITANO-DARCE,Marisa A. B.. |
| The effects of microwave heating on the oxidative stability of refined canola, corn and soybean oils were determined by absorptivity in the UV spectrum and by chemical analysis (peroxide and acid values). Samples were heated in a microwave oven (800 W, 2,450 MHz) for 0 to 36 min. Microwave heating produced oxidative degradation in the three oils. Absorptivity at 232 and 270 nm increased gradually with an increase in microwave exposure time (0-36 min) for canola, corn and soybean oils. Values of absorptivity at 232 nm increased from 4.812, 3.568 and 4.183 to 10.579, 12.874 and 15.950 after 36 min of heating canola, corn and soybean oil, respectively. The absorptivity at 232nm, due to the formation of conjugated dienes, was a good index for measuring the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Canola oil; Corn oil; Soybean oil; Microwave; Stability; UV/spectrophotometry; Oxidation. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400015 |
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| Nouguier, Frederic; Mouche, Alexis; Rascle, Nicolas; Chapron, Bertrand; Vandemark, Douglas. |
| Global colocalized ocean surface measurements using the Global Precipitation Measurement near-nadir dual-frequency Ku- and Ka-band microwave measurements are analyzed and compared. Focusing on the Ka and Ku cross-sections fall-off with incidence angles, the contemporaneous measurements enable to more precisely document differing ocean scattering characteristics for both microwave frequencies. Sensitivity with wind speed and significant wave height is further reported using global comparisons with numerical estimates. As demonstrated, the bifrequency capability can provide direct means to efficiently separate short-scale wave contributions, between mean squared slope and curvature characteristics, and to further gain valuable insights concerning near-nadir... |
| Tipo: Text |
Palavras-chave: Microwave; Radar cross section; Scattering; Spaceborne radar. |
| Ano: 2016 |
URL: http://archimer.ifremer.fr/doc/00352/46334/47128.pdf |
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| Mansour, Rassoul; Rioual, S.; Lescop, B.; Talbot, P.; Abboud, M.; Farah, W.; Tanné, G.. |
| In this study, a sensor based on the development of a planar antenna immersed in sediments dedicated to water content monitoring in this type of material is proposed and experimentally validated. It is produced by a conventional Printed Circuit Board (PCB) manufacturing process on a double-sided metalized FR4 substrate. The sensitivity of the sensor is ensured by the variation of the real part of the complex dielectric permittivity of sediments with water content at around 1 GHz. As shown, in this frequency range, electrode polarization and Maxwell–Wagner polarization e ects become negligible, leading to only a bulk water polarization sensitivity. The sensor operates in the reflection mode by monitoring the variation of the resonant frequency as a function... |
| Tipo: Text |
Palavras-chave: Resonant sensor; Water content; Dielectric characterization; Microwave; Antenna; Sediments. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00610/72167/70939.pdf |
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| Pasquet, Virginie; Cherouvrier, Jean-rene; Farhat, Firas; Thiery, Valerie; Piot, Jean-marie; Berard, Jean-baptiste; Kaas, Raymond; Serive, Benoit; Patrice, Thierry; Cadoret, Jean-paul; Picot, Laurent. |
| The performance of microwaves irradiation (MAE and VMAE) to extract pigments from two marine microalgae was compared to conventional processes (cold and hot soaking and ultrasound-assisted extraction). Pigments were quantified by RP-HPLC and extraction performance was assessed regarding rapidity, reproducibility and extraction yields. Scanning electron microscopy was used at all extraction steps to assess the impact of the process on microalgal cell integrity. Freeze-drying and pigments extraction preserved microalgae cell integrity (except sonication) and evoked agglutination in superposed cells layers. All processes performed on Dunaliella tertiolecta (chlorophyte) lead to rapid pigments extraction, and equivalent pigments extraction yields, the absence... |
| Tipo: Text |
Palavras-chave: Pigments; Microalgae; Microwave; Extraction; Chlorophyll; Fucoxanthin; Carotene; MAE; VMAE. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00029/14059/11533.pdf |
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| Nouguier, Frederic; Guerin, Charles-antoine; Soriano, Gabriel. |
| This paper is the first in a series of two papers on the use of combined improved hydrodynamic and electromagnetic analytical models for the simulation of the ocean Doppler spectrum at microwave frequencies. Under a linear assumption for the sea surface, we derive statistical expression for the main Doppler characteristics according to asymptotic scattering models. We consider classical models such as the Kirchhoff approximation and the two-scale model, as well as the more recent weighted curvature approximation (WCA). We recover two salient features of Doppler signature in the microwave regime. First, the Doppler characteristics are very sensitive to polarization, with higher mean Doppler shift in horizontal polarization. This is correctly rendered by the... |
| Tipo: Text |
Palavras-chave: Doppler spectrum; Gravity waves; Microwave; Remote sensing; Rough surfaces; Scattering; Sea surface. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00054/16524/14379.pdf |
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| Juin, Camille; Cherouvrier, Jean-rene; Thiery, Valerie; Gagez, Anne-laure; Berard, Jean-baptiste; Joguet, Nicolas; Kaas, Raymond; Cadoret, Jean-paul; Picot, Laurent. |
| In the present study, microwave-assisted extraction was first employed to extract the phycobiliproteins of Porphyridium purpureum (Pp). Freeze-dried Pp cells were subjected to microwave-assisted extraction (MAE) to extract phycoerythin (PE), phycocyanin (PC), and allophycocyanin (APC). MAE combined reproducibility and high extraction yields and allowed a 180- to 1,080-fold reduction of the extraction time compared to a conventional soaking process. The maximal PE extraction yield was obtained after 10-s MAE at 40 A degrees C, and PE was thermally damaged at temperatures higher than 40 A degrees C. In contrast, a flash irradiation for 10 s at 100 A degrees C was the best process to efficiently extract PC and APC, as it combined a high temperature necessary... |
| Tipo: Text |
Palavras-chave: Allophycocyanin; MAE; Microalgae; Microwave; Phycobiliprotein; Phycocyanin; Phycoerythrin; Porphyridium; Thylakoid. |
| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00253/36439/35169.pdf |
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| Oliveira,MR; Gubert,G; Roman,SS; Kempka,AP; Prestes,RC. |
| Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Hematoxylin-eosin; Fluid loss; Microwave. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165 |
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| Registros recuperados: 26 | |
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