Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Fred Wolff"'
Publikováno v:
Acta Scientiarum: Technology, Vol 23, Iss 0, Pp 1433-1437 (2001)
O objetivo deste trabalho é simular um processo de extração supercrítica com o Aspen-Plus. Os equipamentos para a simulação do processo foram selecionados de acordo com a literatura especializada e envolvem dois vasos de extração, dois reserv
Externí odkaz:
https://doaj.org/article/73fb7efc7a734de383d767eb7ecf9bec
Autor:
Lucio Cardoso Filho, Fred Wolff
Publikováno v:
Acta Scientiarum: Technology, Vol 23, Iss 0, Pp 1359-1362 (2001)
Transformadas de Legendre e suas aplicações em termodinâmica são revisitadas, através do uso da representação jacobiana para relacionar derivadas parciais de segunda ordem de uma transformada de Legendre de determinada ordem às de uma transfo
Externí odkaz:
https://doaj.org/article/ffedc885cfc844e4a07c192302967a14
Publikováno v:
Journal of Smoking Cessation. 8:71-75
Tobacco dependence is characterised as a chronic, relapsing disorder that typically requires multiple quit attempts before successful, long-term abstinence is achieved (Steinberg, Foulds, Richardson, Burke, & Shah, 2006). Best practice, evidence-base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34310562e9688c45443fcd3faa477503
https://doi.org/10.1017/jsc.2013.20
https://doi.org/10.1017/jsc.2013.20
Publikováno v:
Food Science and Technology v.17 n.4 1997
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 17, Iss 4, Pp 481-484 (1997)
Food Science and Technology, Vol 17, Iss 4, p 481 (1997)
Food Science and Technology, Volume: 17, Issue: 4, Pages: 481-484, Published: DEC 1997
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 17, Iss 4, Pp 481-484 (1997)
Food Science and Technology, Vol 17, Iss 4, p 481 (1997)
Food Science and Technology, Volume: 17, Issue: 4, Pages: 481-484, Published: DEC 1997
The generalized maximum likelihood method was used to determine binary interaction parameters between carbon dioxide and components of orange essential oil. Vapor-liquid equilibrium was modeled with Peng-Robinson and Soave-Redlich-Kwong equations, us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d464b76b3367a16116b61e6c09ea2d16
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400026
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400026
Publikováno v:
Food Science and Technology, Vol 17, Iss 4, p 485 (1997)
Food Science and Technology, Vol 17, Iss 4, Pp 485-488 (1997)
Food Science and Technology v.17 n.4 1997
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 17, Issue: 4, Pages: 485-488, Published: DEC 1997
Food Science and Technology, Vol 17, Iss 4, Pp 485-488 (1997)
Food Science and Technology v.17 n.4 1997
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 17, Issue: 4, Pages: 485-488, Published: DEC 1997
This work describes a method to predict the solubility of essential oils in supercritical carbon dioxide. The method is based on the formulation proposed in 1979 by Asselineau, Bogdanic and Vidal. The Peng-Robinson and Soave-Redlich-Kwong cubic equat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c16c22248c72e146c305d21430617df5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400027
Publikováno v:
Analytical Chemistry. 51:2051-2053
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc245d300cd9eed43e16a7942b571477
https://doi.org/10.1021/ac50048a041
https://doi.org/10.1021/ac50048a041