Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Moisés Simeão"'
Autor:
Moisés Simeão, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 4 (2017)
The main objectives of this project were to determine the effect of the crystallizer design on lactose crystallization efficiency in concentrated whey. Two different crystallizers were used, one presenting a central agitation (tank 1) and the other p
Externí odkaz:
https://doaj.org/article/b8305c01794342e6ba26d8664a2646c9
Autor:
Ítalo Tuler Perrone, Moisés Simeão, Paulo Henrique Rodrigues Júnior, Rodrigo Stephani, Antonio Fernandes de Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 393, Pp 5-9 (2013)
O objetivo desse trabalho foi determinar a influência das condições de operação em spray dryer piloto sobre a umidade e a atividade de água do leite em pó integral. Foram empregados seis tratamentos nos quais se variou a temperatura do ar de e
Externí odkaz:
https://doaj.org/article/cd2e614fd0f649ab85604a46e8be160e
Autor:
Antônio Fernandes de Carvalho, Ítalo Tuler Perrone, Guilherme Miranda Tavares, Pierre Schuck, Moisés Simeão, Rodrigo Stephani
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
O principal objetivo deste trabalho consistiu na determinação do efeito do tipo de cristalizador na eficiência da cristalização da lactose em soro de leite concentrado, utilizando dois equipamentos que dispõem de diferentes formas de agitação
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c495f67892c8991cdf1d0a5b603567f
http://www.locus.ufv.br/handle/123456789/16960
http://www.locus.ufv.br/handle/123456789/16960
Autor:
Guilherme Mendes da Silva, Antônio Fernandes de Carvalho, Cleuber Raimundo da Silva, Ítalo Tuler Perrone, Pierre Schuck, Fernanda Lopes da Silva, Moisés Simeão
Publikováno v:
European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2017, ⟨10.1007/s00217-017-2897-z⟩
European Food Research and Technology, Springer Verlag (Germany), 2017, 243 (11), ⟨10.1007/s00217-017-2897-z⟩
European Food Research and Technology, Springer Verlag (Germany), 2017, ⟨10.1007/s00217-017-2897-z⟩
European Food Research and Technology, Springer Verlag (Germany), 2017, 243 (11), ⟨10.1007/s00217-017-2897-z⟩
This work aims to study the effect of processing on the concentration of TGF-β2, evaluating pasteurization, membrane separation, as well as vacuum evaporation and spray drying. The TGF-β content in each sample of milk taken after each processing st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6723218efd785d54c52639be898a5bf3
https://hal.archives-ouvertes.fr/hal-01547531
https://hal.archives-ouvertes.fr/hal-01547531
Autor:
Cleuber Raimundo da Silva, Antônio Fernandes de Carvalho, Pierre Schuck, Rodrigo Stephani, Moisés Simeão, Ítalo Tuler Perrone, Luiz Fernando C. de Oliveira
Publikováno v:
International Journal of Dairy Technology
International Journal of Dairy Technology, Wiley, 2017, 71 (2), ⟨10.1111/1471-0307.12455⟩
International Journal of Dairy Technology, Wiley, 2017, ⟨10.1111/1471-0307.12455⟩
International Journal of Dairy Technology, Wiley, 2017, 71 (2), ⟨10.1111/1471-0307.12455⟩
International Journal of Dairy Technology, Wiley, 2017, ⟨10.1111/1471-0307.12455⟩
This work aimed to describe the rate of lactose crystallisation in concentrated whey carried out using two different crystallisers, utilising central or lateral stirring. The lactose crystallisation rate differed between treatments, showing high valu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48938412a1f7f23eedae7e27fe5cb5b8
https://hal.archives-ouvertes.fr/hal-01628674
https://hal.archives-ouvertes.fr/hal-01628674
Autor:
Arlan Caldas Pereira Silveira, Cleuber Raimundo da Silva, Moisés Simeão, Evandro Martins, Antônio Fernandes de Carvalho, Ariel Lessa Mendes, Ítalo Tuler Perrone, Pierre Schuck
Publikováno v:
Drying Technology
Drying Technology, Taylor & Francis, 2017, ⟨10.1080/07373937.2016.1275675⟩
Drying Technology 15 (35), 1791-1798. (2017)
Drying Technology, Taylor & Francis, 2017, 35 (15), ⟨10.1080/07373937.2016.1275675⟩
Drying Technology, Taylor & Francis, 2017, ⟨10.1080/07373937.2016.1275675⟩
Drying Technology 15 (35), 1791-1798. (2017)
Drying Technology, Taylor & Francis, 2017, 35 (15), ⟨10.1080/07373937.2016.1275675⟩
Spray drying is an efficient unit operation applied in food drying that demands a high amount of energy compared to vacuum evaporation and membrane filtration. The objective of this work was to present a mathematical model-like basis for the construc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b520eff0616940afc4311e5c370f559
https://hal.archives-ouvertes.fr/hal-01576762
https://hal.archives-ouvertes.fr/hal-01576762
Autor:
Moisés Simeão, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone, Paulo Henrique Rodrigues Júnior
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 68, n. 393 (2013); 5-9
Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 393 (2013); 5-9
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 393 (2013); 5-9
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The aim of this study was to determinate the influence of pilot spray dryer settings on moisture and water activity of whole milk powder. In this experiment were applied six treatments and the variables were: the temperature of inlet air, the air flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d088b1204fc47e8b138ace89fe05c31
https://www.revistadoilct.com.br/rilct/article/view/30
https://www.revistadoilct.com.br/rilct/article/view/30