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Analysis of Dual-Frequency Ocean Backscatter Measurements at Ku- and Ka-Bands Using Near-Nadir Incidence GPM Radar Data ArchiMer
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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Analytical Techniques for the Doppler Signature of Sea Surfaces in the Microwave Regime-I: Linear Surfaces ArchiMer
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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Analytical Techniques for the Doppler Signature of Sea Surfaces in the Microwave Regime-II: Nonlinear Surfaces ArchiMer
Nouguier, Frederic; Guerin, Charles-antoine; Soriano, Gabriel.
This paper extends the results of a previous work by combining hydrodynamic and electromagnetic analytical models for the simulation of the ocean Doppler spectrum at microwave frequencies. We consider weakly nonlinear sea surfaces after the choppy wave model and incorporate them in classical and unified scattering models, namely, the Kirchhoff and weighted curvature approximations. We show that statistical expressions can be obtained for the Doppler spectrum in a way similar to the case of linear surfaces. As expected, the nonlinear nature of the sea surface dramatically impacts the Doppler spectrum at moderate to large incidence angles, with a shift of the central frequency and a broadening of the spectrum. Monte Carlo comparisons are performed with the...
Tipo: Text Palavras-chave: Doppler spectrum; Microwave; Nonlinear gravity waves; Remote sensing; Rough surfaces; Scattering; Sea surface.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00054/16555/14380.pdf
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Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks Acta Agron. (Palmira)
Espinosa Álvarez,Carolina; López Contreras,Javiera; Escobar Rodríguez,Darling; Jiménez Rondón,Diana; Bugueño Muñozí,Waldo; Cerezal Mezquita,Pedro.
Abstract Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage. The color stability was determined for 8...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brassica oleracea; Microwave; Microcapsule; Natural pigments.
Ano: 2019 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122019000200134
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Application of roasted rice bran in cereal bars Ciênc. Tecnol. Aliment.
Garcia,Marina Costa; Lobato,Luciana Pereira; Benassi,Marta de Toledo; Soares Júnior,Manoel Soares.
The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Microwave; By-product; Product development; Dietary fiber.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400013
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Comparison of methods to quantify soil microbial biomass carbon Agronomy
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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Development of a Resonant Microwave Sensor for Sediment Density Characterization ArchiMer
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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Effect of drying conditions on energy utilization during cocoyam drying CIGR Journal
Afolabi, Tinuade; Tunde-Akintunde, Toyosi; Olanipekun, Bosede F.
Cocoyam samples soaked in sodium metabisulphite (SM) and water blanched (WB) were oven dried at 50, 60 and 70° C and microwave power levels of 385, 540 and 700 W while untreated samples were sun dried. The effect of drying on selected properties of cocoyam was studied. The drying time generally reduced with increase in drying temperature and power level used. The use of SM pretreatment resulted in lower drying times compared with WB pretreatment. Effective moisture diffusivity values (Deff) for all the drying conditions varied from 5.27 x 10-8 to 2.07 x 10-6 m2/s and SM samples had higher values than WB samples.  Activation energy values for oven drying were 37.41 KJ/mol and 61.79 KJ/mol and that for microwave drying were 38.59 and 41.91W/g for SM and WB...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oven; Microwave; Pretreatment; Activation Energy; Energy Consumption.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2747
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Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) Thai Agricultural
Utama-ang, N; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U..
Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb.
Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4924
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Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) Thai Agricultural
Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U..
Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb; Gynostemma pentaphyllum.
Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4925
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Estimation of surface roughness in a semiarid region from C-band ERS-1 synthetic aperture radar data Rev. Bras. Ciênc. Solo
Sano,E. E.; Huete,A. R.; Moran,M. S..
In this study, we investigated the feasibility of using the C-band European Remote Sensing Satellite (ERS-1) synthetic aperture radar (SAR) data to estimate surface soil roughness in a semiarid rangeland. Radar backscattering coefficients were extracted from a dry and a wet season SAR image and were compared with 47 in situ soil roughness measurements obtained in the rocky soils of the Walnut Gulch Experimental Watershed, southeastern Arizona, USA. Both the dry and the wet season SAR data showed exponential relationships with root mean square (RMS) height measurements. The dry C-band ERS-1 SAR data were strongly correlated (R² = 0.80), while the wet season SAR data have somewhat higher secondary variation (R² = 0.59). This lower correlation was probably...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Surface roughness; Radar remote sensing; Microwave.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06831999000400017
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Experimental study on the performance of microwave assisted Hydrogen peroxide (H2O2) pretreatment of rice straw CIGR Journal
Singh, Renu; Tiwari, Sapna; Srivastava, Monika; Shukla, Ashish.
Biofuels are essentials as they can provide impending substitute for fossil fuels.  Rice straw has gained much attention from researchers because of its usability as a potential feedstock for bioethanol production.  Pre-treatments are crucial for enzymatic hydrolysis of rice straw.  In this study, combination of microwave and hydrogen peroxide (H2O2) is employed for the delignification of rice straw.  The Response surface methodology is used to optimize the pretreatment conditions with respect to H2O2 concentration, microwave power and irradiation time.  Under optimum conditions, maximum reducing sugar obtained through microwave assisted H2O2 is 1,453.64 µg/mL.  The chemical and morphological analysis ascertained that the surface of the samples treated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biofuel; Bio-ethanol Biomass Enzymatic hydrolysis; Rice straw; Biofuel; Microwave; Hydrogen peroxide.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2633
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Inactivation of Salmonella enteritidis on raw poultry using microwave heating BABT
Pucciarelli,Amanda B.; Benassi,Fernando O..
The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave; Salmonella enteritidis; Destruction; Chicken thighs.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010
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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly Ciênc. Tecnol. Aliment.
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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Meat Quality of Chicken Breast Subjected to Different Thawing Methods Rev. Bras. Ciênc. Avic.
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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Microwave Fixation in Rat Fetuses Tissues: Histological and Immunohistochemical Analysis International Journal of Morphology
Pitol,Dimitrius Leonardo; Mardegan Issa,João Paulo Mardegan; Camacho,Eduardo; Wolga,Nilce de Oliveira; Caetano,Flávio Henrique; Lunardi,Laurelúcia Orive.
The aim of this study was to show the microwaves action in fixation of rat fetuses, dermal and cartilaginous tissues, using histological and immunohistochemistry methods for analysis. It was possible to conclude in this study using the rat as experimental model that the two methods for antibody retrieval, presented an excellent ways for the use of Ki67 antibody in the immunohistochemical analysis
Tipo: Journal article Palavras-chave: Microwave; Rat; Histological and immunohistochemical analysis; Fixation.
Ano: 2007 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022007000400005
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Microwave-assisted extraction of phycobiliproteins from Porphyridium purpureum ArchiMer
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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MODELING THE MICROWAVE DRYING CHARACTERISTICS OF CARROT SLICES CIGR Journal
Nwajinka, Charles Obiora; Okonjo, Emmanuel.
A study of the effects of Microwave drying of carrot slices was carried out. The samples were dried from moisture content of 70.71 to 10.7% (wb). Empirical models were developed for predicting the drying kinetics of the Carrot slices at different microwave powers and slice thicknesses. The drying curves were graphically used to present the relationships between moisture ratio and time of drying. The following fit parameters were obtained using Henderson and Pabis model: coefficient of determination (R²) from 0.8729 to 0.9531, error sum of squares (SSE) ranging from 0.0212 to 0.07875, and root mean square error (RMSE) from 0.05504 to 0.08461.  Fourier model gave a better fit with the following parameters: coefficient of determination (R²) from 0.9991 to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and Bioresource Engineering; Food and bioprocess Engineerin Carrot; Microwave; Modeling; Drying Characteristics; Moisture Diffusivity.
Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5488
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Optimization of microwave drying conditions of two banana varieties using response surface methodology Ciênc. Tecnol. Aliment.
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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Quality analysis of microwave dried iron yam chips controlled by infrared thermal imaging Ciênc. Tecnol. Aliment.
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
Registros recuperados: 29
Primeira ... 12 ... Última
 

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