Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Olivier Skurtys"'
Publikováno v:
Dyna, Vol 82, Iss 191, Pp 219-226 (2015)
Se evaluó el efecto de la concentración de gelatina, glicerol y nanofibras de celulosa (NFC) sobre las propiedades mecánicas, permeabilidad al vapor de agua, y los parámetros de color de películas a base de gelatina. Los resultados indican que e
Externí odkaz:
https://doaj.org/article/774cfaab9a8741799e3a300ee843b398
Publikováno v:
Ingeniería e Investigación, Vol 32, Iss 2, Pp 79-82 (2012)
Liquid drop impact on solid surfaces has been well studied due to its wide industrial application; however, there are very few studies of liquid drop impact on vegetable surfaces. The present work determined the drop impact pattern on purple cabbage
Externí odkaz:
https://doaj.org/article/420b3919e76a42f69af3a3c184e6b361
Publikováno v:
Physics of Fluids. 34:093602
This work investigates a natural convection flow occurring in a differentially heated cavity. The main purpose of this paper is to analyze the influence of the cavity depth variation on heat transfers and flow dynamics. Three-dimensional numerical si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd30864d02c8802b945922ab488dc0fd
https://doi.org/10.1063/5.0100218
https://doi.org/10.1063/5.0100218
Publikováno v:
Progress in Computational Fluid Dynamics, An International Journal. 20:273
Three-dimensional numerical simulations of water flow around a vertical circular pier using the 'large Eddy simulation' method are presented. All simulations were performed using the solver 'interFOAM' supplied with OpenFOAM. The objective of this pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45785c0579c5ec4d85ec021fed05c714
https://doi.org/10.1504/pcfd.2020.109904
https://doi.org/10.1504/pcfd.2020.109904
Publikováno v:
LWT - Food Science and Technology. 64:131-139
Many foods are suspensions of solid particles randomly distributed in a non-Newtonian polymeric fluid. The rheological properties of high molecular weight poly(ethylene oxide) (PEO) and carboxymethyl cellulose (CMC) suspensions by adding micro-metric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6efffd6cf59a28fd67ac2f489498d58f
https://doi.org/10.1016/j.lwt.2015.05.047
https://doi.org/10.1016/j.lwt.2015.05.047
Publikováno v:
Journal of Food Engineering. 157:70-76
Drop impact on a solid surface has obtained attention for a variety of industrial processes, such as application of edible coatings by spray application method. In the present work, drop impact behavior of edible coating formulations (ECF) based on g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd2637ff954e8a0fd891033010c2fa6c
https://doi.org/10.1016/j.jfoodeng.2015.02.017
https://doi.org/10.1016/j.jfoodeng.2015.02.017
Publikováno v:
LWT - Food Science and Technology. 61:422-429
Drop impact on a solid surface has received attention for a variety of industrial applications, such as in edible coatings by spray methods. In the present work, drop impact behavior of edible coating formulations (ECF) based on gelatin, glycerol and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdc7f014dddb68c2a462c03400e54533
https://doi.org/10.1016/j.lwt.2014.12.035
https://doi.org/10.1016/j.lwt.2014.12.035
Publikováno v:
FOOD RESEARCH INTERNATIONAL
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Spray coating is among the most commonly used methods to coat foods, especially fruits. To obtain high quality of coated products the properties of the material to be coated, the properties of coating-forming solutions, method of coating, temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0836af35d99a965870628ea35656f3e
https://doi.org/10.1016/j.foodres.2013.07.042
https://doi.org/10.1016/j.foodres.2013.07.042
Publikováno v:
Carbohydrate Polymers. 90:1147-1158
The initial characteristics of emulsions and the rearrangement of the oil droplets in the film matrix during film drying, which defines its microstructure, has an important role in the physical properties of the emulsion-based films. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785998fdc72ab340aace46839ee7669b
https://doi.org/10.1016/j.carbpol.2012.06.066
https://doi.org/10.1016/j.carbpol.2012.06.066
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 11:323-337
The use of edible coatings on fresh and processed food products as a means of extending shelf life by preventing or delaying spoilage, providing a partial barrier to moisture, oxygen, and carbon dioxide, improving the mechanical handling properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a97e46ff6b285d7111f0169a3cb6b058
https://doi.org/10.1111/j.1541-4337.2012.00186.x
https://doi.org/10.1111/j.1541-4337.2012.00186.x