Prediction of ternary ion-exchange equilibrium using artificial neural networks and Law of Mass Action - doi: 10.4025/actascitechnol.v34i1.9656

Autor: Marcos Flávio Pinto Moreira, Tiago Dias Martins, Rodrigo Augusto Barella, Elizeu Avelino Zanella Junior, Rafael Luan Sehn Canevesi, Edson Antonio da Silva

Publikováno v: Acta Scientiarum: Technology, Vol 34, Iss 1, Pp 53-60 (2011)

The Law of Mass Action generally models the equilibrium data from ion exchange processes. This methodology is rigorous in terms of thermodynamics and takes into consideration the non-idealities in the solid and aqueous phases. However, the artificial

Externí odkaz: https://doaj.org/article/a26e833cd7924f5a81c8a3d42ef1a17f

Screening, optimization and kinetics of Jatropha curcas oil transesterification with heterogeneous catalysts

Autor: Marcio A. Mazutti, Helen Treichel, Rodrigo Augusto Barella, Andréia Zanette, Sibele B. C. Pergher, J. Vladimir Oliveira, Débora de Oliveira, Edson Antonio da Silva

Publikováno v: Repositório Institucional da UFRN
Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN

This work investigates the production of fatty acid methyl esters (FAME) from Jatropha curcas oil using a variety of heterogeneous catalysts: resins, zeolites, clays, hydrotalcites, aluminas and niobium oxide. For this purpose, a catalyst screening w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e6290abef80578f87725dde4c4e6455
https://doi.org/10.1016/j.renene.2010.08.028

Modeling the water uptake by chicken carcasses during cooling by immersion

Autor: Rafael Luan Sehn Canevesi, Edson Antonio da Silva, Túlio Klassen, Tiago Dias Martins, Lúcio Cardozo Filho, Rodrigo Augusto Barella

Publikováno v: Ciência e Tecnologia de Alimentos
Ciência e Tecnologia de Alimentos, Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011, 31 (3), pp.571-576. ⟨10.1590/S0101-20612011000300004⟩
Food Science and Technology, Vol 31, Iss 3, Pp 571-576 (2011)
Food Science and Technology, Volume: 31, Issue: 3, Pages: 571-576, Published: SEP 2011
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

In this study, water uptake by poultry carcasses during cooling by water immersion was modeled using artificial neural networks. Data from twenty-five independent variables and the final mass of the carcass were collected in an industrial plant to tr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac64bf8f23636b0cec270d76c11cbb14
https://hal.univ-lorraine.fr/hal-03097456