Consulta: subjectFacets:"Vacuum"
Registros recuperados: 9
Data/hora: 01/06/2024 17:40:08

Mass transfer efficiency of a vacuum airlift-Application to water recycling in aquaculture systems
Provedor de dados: 5
Autores: Barrut, Bertrand; Blancheton, Jean-paul; Champagne, Jean-yves; Grasmick, Alain.
In aquaculture, oxygen transfer and carbon dioxide stripping are the first limiting factors to fish rearing intensification. In this study we measured the O-2 and CO2 mass transfer coefficient (K(L)a) for a vacuum airlift in fresh (&lt;1% salinity) and sea water (35 parts per thousand salinity) recirculating aquaculture systems (RAS). The airlift was composed of two concentric tubes: an inner riser tube and an external downcomer tube and can be adjusted at three different heights: 2,4 or 6 m. Several types of air injectors were tested, delivering different sizes of bubble swarms depending on their porosity and functioning conditions (low or high injection pressure), with air flows varying from 0 to 80 L min(-1). Experiments were also carried out at...
Tipo: Text
Palavras-chave: Mass transfer; Airlift; Vacuum; Aquaculture; RAS; Aeration; Degasification; Salinity.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00072/18324/16001.pdf

Water delivery capacity of a vacuum airlift – Application to water recycling in aquaculture systems
Provedor de dados: 5
Autores: Barrut, Bertrand; Blancheton, Jean-paul; Champagne, Jean-yves; Grasmick, Alain.
A study was undertaken to measure the water flow (Qw) delivered by a vacuum airlift designed for recirculating aquaculture systems (RAS) in fresh (&lt;1‰ of salinity) and sea water (35‰ of salinity). The vacuum airlift consists of two concentric tubes connected at their top to a depression chamber. The water rises in the inner tube as a result of air being injected in its lower section and flows back through the external downcomer tube. The vacuum airlift was adjusted at three different lengths: 2, 4 or 6 m and water discharge could be lifted from 0 to 30 cm. Air flow rate (Qg) varied from 0 to 80 L min−1. Different types of air injectors were tested, delivering different bubble sizes (0.1–5 mm) depending on porosity and functioning at low or high...
Tipo: Text
Palavras-chave: Water circulation; Airlift; Vacuum; Aquaculture; RAS; Salinity.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00073/18457/16005.pdf

Use of a permanent infusion pump as vacuum generator for ovum pick-up
Provedor de dados: 195
Autores: Seneda, Marcelo Marcondes; Rubin, Karina Cristina Puggesi; Blaschi, Wanessa; Lisboa, Lívia Aires; Pontes, José Henrique Fortes.
To disclose an alternative equipment for vacuum generation, which allows for oocyte recovery in quality and quantity compatible with specific vacuum pumps. A continuous infusion pump was employed and aspiration was possible due to the use of the infusion fluid line in the reverse way. The end destined for the infusion bottle was connected to the follicle aspiration tube, while the end destined for the patient’s catheter was kept free. The results were similar to those obtained with specific follicle aspiration equipment’s. The continuous infusion pump can represent a viable alternative for recovery of bovine oocytes in vivo.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ovary follicle; Oocytes; Follicle aspiration; Vacuum; Ultrasonography; Bovine Folículo ovárico; Oocitos; Aspiración folicular; Vacuo; Ultrasonografía; Bovinos folículo ovariano; Oócitos; Aspiração folicular; Vácuo; Ultra-sonografia; Bovinos.
Ano: 2005
URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/3137

Study on Shrinkage Characteristic of Potato Slices Based on Computer Vision
Provedor de dados: 111
Autores: Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid; Arkiyan, Amir Hossein.
Shrinkage during drying plays an important role in determining the quality of the dried product. The aim of this study is to use image processing technique for measuring the variation of potato shape parameters during drying process. A standardized image acquisition system consisting of a digital camera, illumination, computer hardware and software was developed to capture and process images. During drying process, parameters related to shape (surface area of slice) decreased with drying time. The percentage of area reduction, which is obtained by detecting potato slices area before and after drying, can be used to realize the shrinkage characteristic of potato slices. Results showed that factors such as slice thickness and infrared radiation power...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Potato; Drying; Vacuum; Infrared Radiation; Shrinkage; Computer imaging.
Ano: 2015
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3235

Assessment of some physical properties of dried potatoes
Provedor de dados: 111
Autores: Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid.
The effect of drying behaviour on the drying rate and quality characteristics of potato slices in a vacuum-infrared drying system was studied. In this research, the effect of the infrared radiation powers (100, 150, and 200 W) and vacuum levels (20, 80, 140 mmHg and atmosphere pressure) at different slice thickness (1, 2 and 3 mm) on drying rate and shrinkage percentage and rehydration capacity were investigated.  It was concluded that infrared radiation power amount has a significant effect on processing time and drying rate. With increasing radiation power, drying time is reduced and consequently drying rate is increased. The drying rate curve of potato slices at initial drying time is in the ascending phase because of surface moisture evaporation and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Potato; Drying rate; Vacuum; Infrared radiation; Shrinkage; Rehydration.
Ano: 2016
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3583

Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples
Provedor de dados: 52
Autores: Paes,Sabrina Silva; Stringari,Gustavo Beulke; Laurindo,João Borges.
The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vacuum; Impregnation; Temperature; Solids; Water; Texture.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
Provedor de dados: 58
Autores: Djordjević,Jasna; Bošković,Marija; Starčević,Marija; Ivanović,Jelena; Karabasil,Nedjeljko; Dimitrijević,Mirjana; Lazić,Ivana Branković; Baltić,Milan Ž.
Abstract The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3 ± 1 °C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p &lt; 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Minced meat; Modified atmosphere packaging; Vacuum; Salmonella; PH.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300607

Vacuum-cooled liquid nitrogen increases the developmental ability of vitrified-warmed bovine oocytes
Provedor de dados: 65
Autores: Santos,Rodrigo Marques dos; Barreta,Marcos Henrique; Frajblat,Marcel; Cucco,Diego Córdova; Mezzalira,Joana Claudia; Bunn,Silvério; Cruz,Fabiano Buss; Vieira,Arnaldo Diniz; Mezzalira,Alceu.
The objective of this study was to determine the effects of vacuum-cooled liquid nitrogen on the development of vitrified immature (germinal vesicle stage; GV) and mature (metaphase II; MII) bovine oocytes after re-warming. Liquid nitrogen was exposed to either atmospheric pressure or to a vacuum (300mm Hg for 45sec); the latter decreased the temperature of the liquid nitrogen to -200°C. Partially denuded oocytes were vitrified either just after selection (GV) or after 22 hours of in vitro maturation (MII) in TCM 199 medium + 10% of estrous mare serum. For vitrification, oocytes were firstly exposed to an intermediate solution (10% EG + 10% DMSO) for 30sec, followed by the vitrification solution (20% EG + 20% DMSO + 0.5M sucrose) for 20sec. Groups of three...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vitrification; Cryopreservation; Oocytes; Bovine; Vacuum.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782006000500024

QUALITY ASSESSMENT OF EGGS PACKED UNDER MODIFIED ATMOSPHERE
Provedor de dados: 64
Autores: Giampietro-Ganeco,Aline; Borba,Hirasilva; Scatolini-Silva,Aline Mary; Boiago,Marcel Manente; Souza,Pedro Alves de; Mello,Juliana Lolli Malagoli de.
Eggs are perishable foods and lose quality quickly if not stored properly. From the moment of posture to the marketing of egg, quality loss occurs through gas exchange and water through the pores of the shell with the external environment and thus, studies involving modified atmosphere packaging are extremely important. The aim of the present study is to assess the internal quality of eggs packed under modified atmosphere and stored at room temperature. Six hundred and twelve fresh commercial eggs from 38-week old Hisex White laying hens were used. The present study was conducted in a completely randomized experimental design in a 4 x 4 + 1 factorial arrangement [vacuum, vacuum with oxygen gas (O2) absorbent, vacuum with oxygen gas (O2) and carbon dioxide...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Storage; Sachet; Vacuum.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000100082