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	Provedor de dados Ciênc. Tecnol. Aliment. (3) REA (1) Autor Silveira Júnior,Vivaldo (4) Berto,Maria Isabel (1) Carvalho Júnior,Bento da Costa (1) Doria,Eduardo Castello Branco (1) Dória,Eduardo C. B. (1) Gratão,Ana Carolina Amaral (1) Hense,Haiko (1) Jordan,Rodrigo A. (1) Laurindo,João Borges (1) Neves Filho,Lincoln de Camargo (1) Pereira,Vítor de Freitas (1) Santos,Clarice de Ávila (1) Yamasaki,Johnny T. (1) Mais... Palavra-chave Air blast tunnels (1) Açúcar líquido invertido (1) Chicken meat (1) Chilled (1) Container (1) Fluidos Newtonianos (1) Food (1) Freezing time (1) Frozen (1) Heat pump (1) Instrumentation (1) Reologia (1) Secondary packaging (1) Solar collector (1) Thermal energy (1) Transport (1) Viscosidade (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2019 (1) 2010 (1) 2008 (1) 2004 (1) País Brazil (4) Idioma Inglês (3) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Reologia do açúcar líquido invertido: influência da temperatura na viscosidade Ciênc. Tecnol. Aliment. Gratão,Ana Carolina Amaral; Berto,Maria Isabel; Silveira Júnior,Vivaldo. O comportamento reológico do açúcar líquido invertido com inversão de 59,68% e 89,88% foi estudado experimentalmente nas temperaturas de 17°C a 65°C, utilizando um reômetro rotacional de cilindros concêntricos. Os resultados mostraram que o açúcar líquido invertido apresenta comportamento Newtoniano na faixa de temperatura estudada. O efeito da temperatura na viscosidade foi expresso por relações do tipo Arrhenius, cujos coeficientes de correlação foram superiores a 0,99 e as energias de ativação apresentaram valores de 70,5kJ.mol-1 e 86,5kJ.mol-1 para as soluções com inversão de 59,68% e 89,88%, respectivamente. Tipo: Info:eu-repo/semantics/article Palavras-chave: Açúcar líquido invertido; Reologia; Fluidos Newtonianos; Viscosidade. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400029 Influence of secondary packing on the freezing time of chiken meat in air blast freezing tunnels Ciênc. Tecnol. Aliment. Santos,Clarice de Ávila; Laurindo,João Borges; Silveira Júnior,Vivaldo; Hense,Haiko. Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Freezing time; Air blast tunnels; Secondary packaging. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500038 Evaluation of temperatures in a refrigerated container for chilled and frozen food transport Ciênc. Tecnol. Aliment. Pereira,Vítor de Freitas; Doria,Eduardo Castello Branco; Carvalho Júnior,Bento da Costa; Neves Filho,Lincoln de Camargo; Silveira Júnior,Vivaldo. The objective of this work was to monitor the operational conditions of the transport of chilled and frozen foods during delivery within cities and to evaluate the impact of the door openings on the alteration of the internal temperature of the refrigerated environment. Several temperature and pressure sensors were used in a refrigerated container with two compartments and they were installed in the refrigeration system unit and on the internal and external surfaces of the container. After the monitoring tests, it was verified that door openings during deliveries resulted in a disturbance that raised the internal temperature of the refrigerated container above values recommended for adequate conservation of the products transported. Moreover, increasing... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chilled; Container; Food; Frozen; Instrumentation; Transport. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100024 HYBRID SOLAR HEAT PUMP SYSTEM FOR WATER HEATING REA Jordan,Rodrigo A.; Yamasaki,Johnny T.; Silveira Júnior,Vivaldo; Dória,Eduardo C. B.. ABSTRACT A comparative test of water heating between the hybrid system - solar collector with heat pump - and a system with conventional supplementary heating - with high electric power - was performed. For this, a small capacity heat pump was installed, which was later installed together with a solar heating system, composed of a 250 L thermal reservoir and three thermoplastic collector plates. Tests were carried out to evaluate the COP of the heat pump and the energy consumption of the solar heating system operating with the heat pump and with an electrical resistance of 3000 W. In the laboratory tests, the heat pump presented an average COP of 2.15. In the field tests, the energy consumption of the solar system with heat pump was 54.9% lower when... Tipo: Info:eu-repo/semantics/article Palavras-chave: Heat pump; Solar collector; Thermal energy. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000400419 Registros recuperados: 4 Primeira ... 1 ... 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