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Biochemical characterization of the GM2 gangliosidosis B1 variant BJMBR
Tutor,J.C..
The deficiency of the A isoenzyme of ß-hexosaminidase (Hex) produced by different mutations of the gene that codes for the alpha subunit (Tay-Sachs disease) has two variants with enzymological differences: the B variant consists of the absence of Hex A isoenzyme and the B1 variant produces an inactive Hex A isoenzyme for the hydrolysis of the GM2 ganglioside and synthetic substrates with negative charge. In contrast to the early childhood form of the B variant, the B1 variant appears at a later clinical stage (3 to 7 years of age) with neurodegenerative symptoms leading to the death of the patient in the second decade of life. The most frequent mutation responsible for the GM2 gangliosidosis B1 variant is R178H, which has a widespread geographic and ethnic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: GM2 gangliosidosis B1 variant; SS-Hexosaminidase isoenzymes; Activation energy; Biochemical characterization.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004000600001
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Determination of drying characteristics and kinetics of bitter kola (garcinia kola) using page’s model CIGR Journal
Chinaka, Ehiem James.
Single-layer drying characteristics and kinetics of garcinia kola was studied with slice thicknesses of 1mm, 3mm, 5mm and 7mm at temperatures 45oC, 55oC, 65oC and 75oC using natural convention laboratory oven . The results obtained revealed that garcinia kola slices dried in the falling rate period. Moisture ratio, characteristics drying rate constant, drying time, effective diffusivity and activation energy were significantly (p
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural & Bioresources Engineering/Postharvest Processing and Storage Engineering Garcinia kola; Kinetics; Diffusion; Activation energy; Page’s model.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2987
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Diurnal variation of methane emission from a paddy field in Brazilian Southeast. Repositório Alice
LIMA, M. A. de; PAZIANOTTO, R. A. A.; VILLELA, O. V.; PARAIBA, L. C..
Abstract: This study aimed to investigate the diurnal variation of methane (CH4) emission in a flooded-irrigated rice field at different stages of the plant development under tropical climate in three growing seasons, in order to determine the most appropriate time for gas sampling in the Brazilian Southeast region. It aimed also to verify correlations between CH4 flux and air, water and soil temperatures, and solar radiation. The CH4 emissions were measured every 3-hour interval on specific days in different development stages of the flooded rice in the Experiment Station of the Agência Paulista de Tecnologia dos Agronegócios (APTA), Pólo Regional Vale do Paraíba, at Pindamonhangaba, State of São Paulo (22°55? S, 45°30? W), Brazil. Different CH4 emission...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Flooded rice; Methane flux; Arroz irrigado por inundação; Fluxo de metano; Estágio de desenvolvimento da planta; Energia de ativação; Arroz Inundado; Metano; Temperatura do Solo; Rice; Greenhouse gas emissions; Methane; Developmental stages; Plant development; Activation energy.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093715
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Diurnal variation of methane emission from a paddy field in Brazilian Southeast Ciência Rural
Lima,Magda Aparecida de; Pazianotto,Ricardo Antonio Almeida; Villela,Omar Vieira; Paraíba,Lourival Costa.
ABSTRACT: This study aimed to investigate the diurnal variation of methane (CH4) emission in a flooded-irrigated rice field at different stages of the plant development under tropical climate in three growing seasons, in order to determine the most appropriate time for gas sampling in the Brazilian Southeast region. It aimed also to verify correlations between CH4 flux and air, water and soil temperatures, and solar radiation. The CH4 emissions were measured every 3-hour interval on specific days in different development stages of the flooded rice in the Experiment Station of the Agência Paulista de Tecnologia dos Agronegócios (APTA), Pólo Regional Vale do Paraíba, at Pindamonhangaba, State of São Paulo (22°55’ S, 45°30’ W), Brazil. Different CH4 emission...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flooded rice; Methane flux; Plant development stage; Activation energy.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000400251
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Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves Ciênc. Tecnol. Aliment.
OMOLOLA,Adewale Olusegun; KAPILA,Patrick Francis; SILUNGWE,Henry.
Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cleome gynandra L.; Colour; Oven drying; Effective diffusivity; Mathematical modeling; Activation energy.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600588
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Drying characteristics and modeling of tomato thin layer drying in combined infrared-hot air dryer CIGR Journal
Sadin, Rasool; Chegini, Gholamreza; Khodadadi, Mehdi.
In this study tomato slices were dried with three thicknesses (3, 5 and 7 mm), three temperatures (60°C, 70°Cand 80°C) and air speed of 1.1 ms-1 in a combined infrared-hot air dryer.  Distance from infrared source was 70 cm, while, input air temperature was 60°C.  The experiment was conducted as factorial based on a completely randomized design.  Results showed that energy consumption reduced along with the increase in temperature and slice thickness.  Decrease in the slice thickness from 7 to 3 mm resulted in a significant decrease in drying time.  Maximum diffusion coefficient was related to the thickness of 7 mm and the temperature of 80°C, while, the minimum value was related to the thickness of 3 mm and the temperature of 60°C.  Effective diffusion...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Drying time of tomato; Diffusion coefficient; Effective diffusion coefficient; Activation energy; Tomato thin-layer drying; Infrared-hot air dryer.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3780
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DRYING KINETICS OF NIGER SEEDS REA
Silva,Fernanda P. Da; Siqueira,Valdiney C.; Quinzani,Guilherme A.; Martins,Elton A. S.; Goneli,André L. D..
ABSTRACT: The objectives of this study were to describe the process of drying niger seeds through the fitting of different mathematical models to the experimental drying data, to select the best model that represents the phenomenon, and to determine the diffusion coefficients and thermodynamic properties of the product. Seeds with an initial moisture content of 0.42 (d.b) were collected and dried at 40°, 50°, 60°, 70°, and 80°C in a fixed bed experimental dryer. After drying, different mathematical models were fitted to determine the diffusion coefficient by applying liquid diffusion theory, which allowed for calculation of the energy activation, enthalpy, entropy, and Gibbs free energy values. The Page model was selected to represent the drying process of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Activation energy; Effective diffusion coefficient; Guizotia abyssinica Cass; Mathematical models.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400727
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DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS REA
Goneli,André L. D.; Araujo,Willian D.; Hartmann Filho,Cesar P.; Martins,Elton A. S.; Oba,Guilherme C..
ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Arachis hypogaea L.; Effective diffusivity; Activation energy; Page model; Thermodynamic properties.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000500994
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DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) REA
Souza,Diene G.; Resende,Osvaldo; Moura,Lígia C. de; Ferreira Junior,Weder N.; Andrade,José W. de S..
ABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as well as determine the effective diffusion coefficient and activation energy under different drying conditions. The biofortified sweet potatoes were sliced into chips and submitted to drying in an air circulation oven at 1.0 m s−1 at temperatures of 45, 55, 65, and 75 °C until constant mass. The mathematical models Wang and Singh, Verma, Thompson, Page, Newton, Midilli et al., logarithmic, Henderson and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Liquid diffusion; Activation energy; Wang and Singh.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000200176
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Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour. Repositório Alice
BARRETO, A. G.; NOGUEIRA, R. I.; MATTOS, L. da S. de; GODOY, R. C. B. de; FREITAS, S. P..
At present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essential amino acids preservation in the final product. Effective diffusivity (Deff) was 15.6x10-10m2.s-1at 60 oC and the correspondent activation energy was 31.13 kJ. mol-1. Compared to raw pinhão, it was observed greater retention of the amino acid content for the pinhão flour obtained at 50 oC.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Diffusivity; Drying kinetics; Essential amino acids; Activation energy.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1030758
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Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen Ciênc. Tecnol. Aliment.
ISIK,Ayla; OZDEMIR,Murat; DOYMAZ,Ibrahim.
Abstract The aim of this study was to investigate the effect of hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics of bee pollen, and compute the effective moisture diffusivity and activation energy during hot air drying of bee pollen. Bee pollen samples were dried at 40, 45, 50, 55 and 60 °C. Effective moisture diffusivity (Deff) values ranged from 1.38 × 10 −10 to 4.00 × 10−10 m2/s, and the activation energy (Ea) was found to be 42.96 kJ/mol. Protein, fat, total carbohydrates and vitamin C of bee pollen were affected by the drying temperature. Dried bee pollen samples had high solubility index, and had lower L* and b* values as compared with those of the fresh bee pollen. Total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bee pollen; Hot air drying; Effective moisture diffusivity; Activation energy; Quality.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100224
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Effect of maleic hydrazide on respiratory parameters of stored onion bulbs (Allium cepa L.) Braz. J. Plant Physiol.
Benkeblia,Noureddine.
The respiration rate (RR) (CO2 production), activation energy (Ea) and Q10 of maleic hydrazide-treated onion bulbs (Allium cepa, cv. Rouge Amposta) at 20.10-6 mol.L-1 (MH1) and 45.10-6 mol.L-1 (MH2) were measured at 4, 10 and 20ºC. Immediately after treatment, the Q10 of MH-treated and control bulbs were not significantly different. After 8 weeks of storage, Q10 of control and both MH-treated bulbs increased and ranged from 2.34 and 2.89. Respiration rate of onions increased during storage, and after 24 weeks, RR values of control, MH1 and MH2 were 0.43, 0.32 and 0.26 mmol CO2.kg-1.h-1 at 20ºC respectively; and 0.26, 0.20 and 0.17 mmol CO2.kg-1.h-1 at 10ºC respectively. At 4ºC, no significant difference was observed between control and MH-treated bulbs....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Activation energy; MH; Onion; Q10; Respiration rate; Sprouting; Storage.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202004000100007
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Flow Behaviour and gelatinization kinetics of Brachystegia eurycoma flour and starch dispersions CIGR Journal
Ikegwu, Onyekachi John.
Brachystegia eurycoma flour (5%) and starch (2.6%) dispersions heated for 2,5,10,15,30 and 44 min at 75,80,85 and 90oC were characterized by pseudoplastic behaviour (0.203
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flow behaviour; Gelatinization kinetics; Activation energy; Brachystegia eurycoma.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3133
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Foam-mat drying of shrimp: characterization and drying kinetics of foam CIGR Journal
Azizpour, Mehran; Mohebbi, Mohebbat; Khodaparast, Mohammad Hossein Haddad; Varidi, Mehdi.
The effects of water: shrimp ratio and xanthan gum (XG) concentration on characteristics of shrimp foam were investigated.  Foams were prepared from shrimp puree by adding several xanthan gum concentrations (0.1, 0.2, 0.3 % w/w), water: shrimp ratios (2:1, 3.5:1, 5:1 w/w) and whipped for five minutes.  Incorporation of 0.2% w/w XG with 3.5:1 w/w water: shrimp ratio was selected because of having better characteristics of produced foams and then dried at 50, 60 and 70°C.  Results showed that stability and density of foam increased with increasing xanthan gum concentration.  However, increasing water : shrimp ratio caused to decrease in stability and density of foam.  As the temperature increased from 50 to 70°C, the drying time decreased to 55 minutes....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Activation energy; Effective diffusivity; Foam-mat drying; Foam characteristics; Modeling; Shrimp.
Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2339
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Investigating of drying kinetics and mathematical modeling of turnip CIGR Journal
Gharehbeglou, Pouria; Askari, Bijan; Homayouni Rad, Aziz; Hoseini, Seyed Sajjad; Tavakoili Pour, Hamid; Elhami Rad, Amir Hosein.
The drying process of turnip and drying rate curves were investigated at different temperatures (55, 70 and 85°C) with air flow rate of 1.5 m/s.  Also effective diffusion coefficient and activation energy were calculated by using Arrhenius equation and Fick’s second law for infinite slab.  The effective diffusivity varied between 5.471×10-10 and 8.966×10-10 in the range of (55°C to 85°C).  The value of activation energy was found to be 16.013 kJ/mol.  The mathematical models (Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Two term, Two term exponential, Wang and Singh, Simplified Fick’s diffusion, Modified Page –II, Verma, Midilli–Kucuk, Hii, Law and Cloke, Approximation of diffusion, Modified Henderson and Pabis) were fitted to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Turnip; Hot air convective drying; Modeling; Drying rate; Effective diffusivity; Activation energy.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2864
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Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits AGRIAMBI
Silva,Hellismar W. da; Rodovalho,Renato S.; Velasco,Marya F.; Silva,Camila F.; Vale,Luís S. R..
ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum chinense L.; Moisture ratio; Enthalpy; Activation energy.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200174
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LIQUID DIFFUSION DURING DRYING OF SORGHUM GRAINS UNDER DIFFERENT CONDITIONS REA
Silva,Lígia C. de M.; Resende,Osvaldo; Oliveira,Daniel E. C. de; Ferreira Junior,Weder N.; Rodrigues,Gabrielly B..
ABSTRACT Drying is the most widely used process to ensure the quality and stability of plant products. Therefore, this study aimed to determine the effective water diffusivity and activation energy in grain sorghum during drying at different temperatures and initial moisture contents. Sorghum grains (cultivar DeKalb 640) were harvested with an initial moisture content of 0.49 kg water kg−1 dry matter. The effective diffusion coefficient was determined from different initial moisture contents of approximately 0.49, 0.40, 0.31, and 0.23 kg water kg−1 dry matter. Grains with different moisture contents were dried under four temperature conditions of 40, 60, 80, and 100 °C on perforated trays. The spherical geometry model was used for liquid diffusion. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Diffusion coefficient; Activation energy; Sorghum bicolor L..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000600737
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Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy Ciênc. Tecnol. Aliment.
Alibas,Ilknur.
Celery (Apium graveolens L. var. secalinum Alef) leaves with 50±0.07 g weight and 91.75±0.15% humidity (~11.21 db) were dried using 8 different microwave power densities ranging between 1.8-20 W g-1, until the humidity fell down to 8.95±0.23% (~0.1 db). Microwave drying processes were completed between 5.5 and 77 min depending on the microwave power densities. In this study, measured values were compared with predicted values obtained from twenty thin layer drying theoretical, semi-empirical and empirical equations with a new thin layer drying equation. Within applied microwave power density; models whose coefficient and correlation (R²) values are highest were chosen as the best models. Weibull distribution model gave the most suitable predictions at all...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Activation energy; Effective moisture diffusivity; Microwave drying; Celery; Thin- layer drying models.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200026
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Mathematical modeling of the drying of orange bagasse associating the convective method and infrared radiation AGRIAMBI
Sánchez-Sáenz,Carolina M.; Nascimento,Vânia R. G.; Biagi,João D.; Oliveira,Rafael A. de.
ABSTRACT Mathematical modeling enables dimensioning of dryers, optimization of drying conditions and the evaluation of process performance. The aim of this research was to describe the behavior of orange bagasse drying using Page's and Fick's second law models, and to assess activation energy (using Arrhenius equation), moisture content, water activity and bulk density of product at the end of the process. The drying experimental assays were performed in 2011 with convective air temperature between 36 and 64 ºC and infrared radiation application time in the range from 23 to 277 s in accordance with the experimental central composite rotatable design. Analysis of variance and F-test were applied to results. At the end of the drying process, moisture content...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Effective diffusivity; Water activity; Fick’s model; Page’s model; Activation energy.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015001201178
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Modelagem matemática da secagem em camada delgada de bagaço de uva fermentado. Repositório Alice
FERREIRA, L. F. D.; PIROZI, M. R.; RAMOS, A. M.; PEREIRA, J. A. M..
O objetivo deste trabalho foi determinar as características da secagem de bagaço de uva fermentado em secador com ar aquecido, avaliar a capacidade descritiva de conhecidos modelos matemáticos de secagem em camada delgada, e obter os valores de difusividade efetiva e a energia de ativação. Os experimentos de secagem foram conduzidos a 50, 60, 70, 80 e 90ºC, com a velocidade do ar de secagem de 1,0 m s-1. Foram comparados dez diferentes modelos matemáticos de secagem em camada delgada, de acordo com os valores do coeficiente de determinação (R2), qui-quadrado (X2), raiz do quadrado médio residual (RQMR) e erro médio relativo (P), estimados pelas curvas de secagem. Os efeitos da temperatura de secagem nos coeficientes e nas constantes foram preditos pelos...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Secagem; Vitis labrusca; Produção; Vinho; Activation energy; Wines.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/930646
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