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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor JORGE,Luiz Mario de Matos (2) BERNARDI,Ricardo (1) MONTANUCI,Flávia Daiana (1) PARAÍSO,Paulo Roberto (1) SOARES,Maiara Aparecida Bomfim (1) Palavra-chave Control (1) Diffusivity (1) Malt (1) Ozone sugarcane juice kinetic of clarification modeling (1) Thermal properties (1) Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Kinetic modeling of sugarcane juice clarification by ozonation in batch reactor with ozone saturation control Ciênc. Tecnol. Aliment. BERNARDI,Ricardo; JORGE,Luiz Mario de Matos; PARAÍSO,Paulo Roberto. Abstract This work presents the mathematical modeling of clarification kinetics of the sugarcane juice by ozonation in batch reactor considering the reaction occurs homogeneously and ozone saturation in the juice is guaranteed. The sugarcane juice color was considered proportional to the light absorbance at wavelength λ = 420 ηm, according to the International Unit specified by ICUMSA - International Commission for Uniform Methods of Sugar Analysis. The model equation coefficients were obtained numerically, using the MATLAB® software, based on the experimental absorbance as a function of time, obtained for three different temperatures of the juice. The obtained results were so much satisfactory and led to the conclusion that mathematical model represents... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ozone sugarcane juice kinetic of clarification modeling; Control. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500081 Drying kinetics of barley grains and effects on the germination index Ciênc. Tecnol. Aliment. SOARES,Maiara Aparecida Bomfim; JORGE,Luiz Mario de Matos; MONTANUCI,Flávia Daiana. Abstract This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat... Tipo: Info:eu-repo/semantics/article Palavras-chave: Malt; Diffusivity; Thermal properties. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400638 Registros recuperados: 2 Primeira ... 1 ... Última

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