Zobrazeno 1 - 10
of 15
pro vyhledávání: '"J. B LAURINDO"'
Autor:
J. B. Laurindo, G. Tribuzi
Publikováno v:
International Journal of Food Engineering. 12:173-180
The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an onli
Publikováno v:
Blucher Chemical Engineering Proceedings.
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnologico, Programa de Pos-Graduacao em Engenharia de Alimentos, Florianopolis, 2018.
Publikováno v:
Blucher Chemical Engineering Proceedings.
Publikováno v:
Blucher Chemical Engineering Proceedings.
Autor:
J. B. Laurindo, A. L. G Borges
Publikováno v:
Blucher Chemical Engineering Proceedings.
Autor:
L. O. Pitol, Willibaldo Schmidell, J. B. Laurindo, B. A. M. Carciofi, Francielo Vendruscolo, Jorge Luiz Ninow, Denise Esteves Moritz
Publikováno v:
Journal of Biorheology. 24:29-35
The objectives of this work were the construction and adaptation of a vane system in a rotational rheometer; calibration of vane system using a mineral oil, and determination of rheological properties of the broth fermentation of Monascus ruber CCT 3
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Autor:
D. A. Longhi, B. A. M. Carciofi, G. M. F. Aragão, F. Dalcanton, F. R. S. Machado, J. B. Laurindo
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Lactic acid bacteria are the main microorganisms group responsible for the spoilage of refrigerated vacuum-packaged meat products, such as ham, sausage, chicken breast, among others. The main of this study was to model the growth of Lactobacillus vir
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Autor:
J. B. Laurindo, B. D. A. Porciuncula
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
RESUMO – O objetivo desse trabalho foi investigar o efeito do metodo de secagem sobre a porosidade, encolhimento, textura e microestrutura de fatias de banana. As amostras foram desidratadas por conductive multi-flash drying (KMFD), por conductive