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Caracterização física e físico-química de rizomas e amido do lírio-do-brejo (Hedychium coronarium). Repositório Alice
ASCHERI, D. P. R.; MOURA, W. de S.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de..
O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observouse que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Hedychium coronarium; Viscosidade de pasta; Lírio-do-brejo; Propriedade térmica do amido; Propriedade funcional; Propriedade físico-química; Starch; Thermal properties.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/867979
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Characterization of poly (3-hydroxybutyrate) produced by pseudomonas specie cmm43 in bioreactor. Repositório Alice
CROCHEMORE, A. G.; MATTOS, M. L. T.; VENDRUSCOLO, C. T.; CASTRO, L. A. S. de; MOREIRA, A. S.; PERALBA, M. C. R..
2015
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Polyhydroxyalkanoates; Thermal properties; Pseudomonas.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1028529
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Determining the In Situ Apparent Thermal Diffusivity of a Sandy Soil Rev. Bras. Ciênc. Solo
Aguilar,Oscar Fernando Silva; Arredondo,Jorge Alberto Andaverde; Trujillo,Beatris Adriana Escobedo; Fundora,Artemio Jesús Benitez.
ABSTRACT: The thermal wave amplitude method is used to determine soil thermal diffusivity in situ for a sandy soil in Mexico (Coatzacoalcos, Veracruz). Soil diurnal temperature fluctuations were measured from depths of 0.05 to 0.65 m, in 0.01 m increments, during the months of April and August. Five mean diffusivity values were obtained experimentally, corresponding to the different depths combination. The soil thermal diffusivity ranged between 2.26 × 10−7 and 8.71 × 10−7 m2 s−1. The diffusivity values obtained are within the absolute ranges reported in the literature. A positive linear effect between the diffusivity values and depth was observed on a homogeneous sandy soil. These increments are due to the soil moisture variations and the volumetric...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Geothermal; Thermal properties; Conductivity; Error propagation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832018000100425
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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
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Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch Ciênc. Tecnol. Aliment.
HU,Pan; FAN,Xiaoxu; LIN,Lingshang; WANG,Juan; ZHANG,Long; WEI,Cunxu.
Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzymatic hydrolysis; Molecular structure; Rice starch; Surface proteins and lipids; Thermal properties.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084
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Engineering properties of Roselle (Hibiscus sabdariffa) calyxes CIGR Journal
Aregbesola, Omotayo Adeteju; Faborode, Micheal Oladimeji; Ezeokoli, Obinna Ikenna.
Physical, mechanical and thermal properties of dried and freshly harvested Roselle calyxes were determined using standard procedures based on literature. The obtained results showed that in terms of shape and size, the red variety was more slender with a pointed apex when compared to the dark red variety (Hibiscus sabdariffa. L). Porosity values were close for the dried calyxes and were 53.85% for fresh calyxes. A high percent (72.21%) of whole calyxes was obtained for the fresh calyxes when compared to that for the two varieties of dried calyxes studied. The value of angle of repose for the fresh calyxes was 51.530 while the dry calyxes had lower values (23.10 and 22.40o) for red and dark red calyxes, respectively. Results also showed that the coefficient...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural engineering; Food processing Roselle calyxes; Physical properties; Mechanical properties; Thermal properties; Dry calyxes; Fresh calyxes.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3664
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Experimental testing and modelling of an industrial insulated pipeline for deep sea application ArchiMer
Bouchonneau, Nadege; Sauvant-moynot, Valerie; Choqueuse, Dominique; Grosjean, Francois; Poncet, Emmanuel; Perreux, Dominique.
Ultra-deep water (up to 3000 in) is one of the next frontiers for oil offshore exploitation. It requires the use of conduits having to resist in the long run (durability about 25 years) the mechanical and environmental requests. One of the key points is the thermal insulation of the structure to avoid the formation of hydrates and paraffin plugs inside of the steel pipe. Over the past 10 years, many studies were performed to better understand the behaviour of the syntactic foams used as thermal insulation of pipes for deepwater production, but few tests were run on industrial prototypes to reach the actual thermal properties of the systems. This paper presents the numerical and experimental characterizations of an industrial multilayered insulated pipeline...
Tipo: Text Palavras-chave: Layered structure; Subsea; Thermal properties; Modelling; Syntactic foam.
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00011/12248/9032.pdf
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HYSTERESIS AND THERMAL INERTIA OF SPHERES OF ALTERNATIVE MATERIALS FOR BLACK GLOBE THERMOMETERS REA
Sampaio,Carlos A. de P.; Terezo,Rodrigo F.; Vassem Júnior,Ilson; Silva,Leonardo M. da C.; Borges,Luiza K..
ABSTRACT This research was conducted with the objective of evaluating the thermal inertia and hysteresis of the following materials in a wind tunnel: hollow copper sphere with 150.0 mm diameter used as standard in globe thermometers, hollow brass sphere with 75.0 mm diameter, and two hollow plastic spheres with 115.5 and 69.7 mm diameter. The results showed that the thermal inertia and hysteresis for the hollow copper sphere were approximately 24 and 28 min, respectively; these values were bigger than those obtained for the other spheres, implying faster responses of these. While there were no statistical differences in the measurements conducted by globe thermometers which are used to indicate the black globe temperature with the different types of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Thermal comfort; Instrumentation; Thermal properties; Radiant temperature.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500567
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Improvement in spray-drying technology for preparation of pregelatinized cassava starch Ciênc. Tecnol. Aliment.
SANTOS,Thais Paes Rodrigues dos; FRANCO,Célia Maria Landi; MISCHAN,Martha Maria; LEONEL,Magali.
Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Morphology; X-ray diffraction; Thermal properties; Pasting properties; Pregelatinization.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939
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Low-cost microprocessed instrument for evaluating soil temperature profile PAB
CRUVINEL,PAULO ESTEVÃO.
This paper describes a low-cost microprocessed instrument for in situ evaluating soil temperature profile ranging from -20.0°C to 99.9°C, and recording soil temperature data at eight depths from 2 to 128 cm. Of great importance in agriculture, soil temperature affects plant growth directly, and nutrient uptake as well as indirectly in soil water and gas flow, soil structure and nutrient availability. The developed instrument has potential applications in the soil science, when temperature monitoring is required. Results show that the instrument with its individual sensors guarantees ±0.25°C accuracy and 0.1°C resolution, making possible localized management changes within decision support systems. The instrument, based on complementary metal oxide...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soil management equipment; Thermal properties; Microprocessors; Sensors.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2000001100020
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Moisture dependent thermal properties of ground flaxseed (Linum usitatissimum) CIGR Journal
Singh, Ajit Kumar.
The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to final products. The thermal properties of ground flaxseed (Linum usitatissimum) were investigated as a function of moisture content in the range of 4.82%-29.32% dry basis (d.b.) at six moisture levels, using a KD2 Pro Thermal Properties Analyzer. As the moisture content of ground flaxseed increased from 4.82 to 29.32 (% d.b.), the thermal conductivity, specific heat and thermal diffusivity increased from 0.122 to 0.184 W m-1 K-1, 2.94 to 5.64 kJ kg-1 K-1, and 6.42×10-8 to 8.11×10-8 m2/s, respectively. Ground flaxseed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ground flaxseed; Thermal properties; Bulk density; Thermal conductivity; Specific heat; Thermal diffusivity.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3330
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Monitoramento das propriedades térmicas das borrachas naturais de novos clones: IAC 301 e IAC 303. Repositório Alice
MORENO, R. M. B.; MARTINS, M. A.; MATTOSO, L. H. C.; CORRADINI, E.; JOB, A. E.; GONÇALVES, P. de S..
bitstream/item/186843/1/Monitoramento-das-propriedades-termicas-das-borrachas-naturais-de-novos-clones-IAC-301-e-IAC-303..pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Borracha natural crua; Novos clones; Monitoramento; Propriedades térmicas; Raw natural rubber; New clones; Monitoring; Thermal properties.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/980652
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Poly (l-lactide acid) improves complete nano-hydroxyapatite bone scaffolds through the microstructure rearrangement Electron. J. Biotechnol.
Shuai,Cijun; Nie,Yi; Gao,Chengde; Lu,Haibo; Hu,Huanlong; Wen,Xuejun; Peng,Shuping.
Cracks often occur when nano-hydroxyapatite bone scaffolds are fabricated with selective laser sintering, which affect the performance of scaffolds. In this study, a small amount of poly (l-lactide acid) (PLLA) was added into nano-hydroxyapatite (nano-HAP) powder by mechanical blending in order to improve the sintering properties. The nano-HAP powder combined with 1wt % PLLA was sintered under different laser power (5W, 7.5W, 10W, 12.5W, 15W and 20W). The fabricated scaffolds were characterized using Scanning Electron Microscope (SEM), X-ray Diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and Micro Hardness Tester. The results showed that nano-HAP particles grew up quickly with the laser power increasing, and there were many strip-like...
Tipo: Journal article Palavras-chave: Hardness; Microstructure; Nano-hydroxyapatite; Thermal properties.
Ano: 2012 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000600004
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Rheological and thermophysical properties of blackberry juice Ciênc. Tecnol. Aliment.
Cabral,Renato Alexandre Ferreira; Orrego-Alzate,Carlos Eduardo; Gabas,Ana Lúcia; Telis-Romero,Javier.
Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the Power-Law model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit juice; Rheology; Thermal conductivity; Thermal properties.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025
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THERMAL STABILITY OF Pinus oocarpa AND MAIZE COB PARTICLEBOARDS Ciência e Agrotecnologia
Scatolino,Mário Vanoli; Protásio,Thiago de Paula; Mendes,Rafael Farinassi; Mendes,Lourival Marin.
Agricultural waste materials are generated in large quantities in Brazil. These can accumulate and cause serious environmental problems. One of the most commonly generated wastes in the brazilian agricultural culture is the maize cob. Being lignocellulosic in nature, the maize cob can find use as the raw material in the production of particleboards mainly concerned with furniture making. Therefore, studies regarding its thermal stability and fire resistance would be interesting. The aim of this study was to evaluate the combustibility and thermal stability of the particleboards produced from maize cob and Pinus oocarpa wood. The percentages in which maize cob was associated with Pinus oocarpa were 0%, 25%, 50%, 75% and 100%. The panels were produced using...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural wastes; Combustion; Thermal properties.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400348
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