Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Zaqueu Ernesto da Silva"'
Autor:
Zaqueu Ernesto da Silva, Ágda Christiane F. de Barros, Fabiano Cavalcanti Cordeiro, Cristiane Kelly Ferreira da Silva
Publikováno v:
International Journal of Food Properties. 20:S366-S376
All liquid products derived from fruit are biphasic systems composed of solid particles dispersed in an aqueous medium. Some exhibit Newtonian behaviour, but most of them display pseudoplastic behaviour; sometimes it shows initial flow resistance and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6322d212e6fd41620e64b5a6c037df7a
https://doi.org/10.1080/10942912.2017.1297948
https://doi.org/10.1080/10942912.2017.1297948
Autor:
Sandro Marden Torres, Marçal Rosas Florentino Lima Filho, Kelly Cristiane Gomes, Normando Perazzo Barbosa, Zaqueu Ernesto da Silva
Publikováno v:
Key Engineering Materials. 600:329-337
The alkaline activation of aluminosilicates materials has been motivated by their enhanced thermomechanical properties. Despite the majority of studies comprise the evaluation industrial byproduct of precursors (fly ash and slag), metakaolin (Al2O3.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be29626ffbf883d8d6b6a0093b7325de
https://doi.org/10.4028/www.scientific.net/kem.600.329
https://doi.org/10.4028/www.scientific.net/kem.600.329
Publikováno v:
International Journal of Food Science & Technology. 45:2477-2484
Summary This work presents a study of the mass transfer of osmotically dehydrated West Indian cherry, also known as acerola. The experiments were performed by immersing the fruits in a sucrose solution at 65oBrix for 12 h at ambient temperature (27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d68a2d49063d322e1d82d28118f8886f
https://doi.org/10.1111/j.1365-2621.2010.02378.x
https://doi.org/10.1111/j.1365-2621.2010.02378.x
Autor:
Cristiane Kelly Ferreira da Silva, Zaqueu Ernesto da Silva, Andréa Samara Santos de Oliveira, Louise Emy Kurozawa, Fernanda Elizabeth Xidieh Murr
Publikováno v:
Journal of Food Engineering. 101:166-178
A study and modeling of the mass transfer phenomenon in the drying process of agricultural products, using Fick’s second law of diffusion adapted to infinite flat plate geometry, are described. An analytical solution methodology, the classical inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15e71f83f2ca5186a6e0e9fbd8c5d158
https://doi.org/10.1016/j.jfoodeng.2010.06.021
https://doi.org/10.1016/j.jfoodeng.2010.06.021
Autor:
Zaqueu Ernesto da Silva, Eric Lecorvaisier, Cristiane Kelly Ferreira da Silva, Sébastien Darche
Publikováno v:
Journal of Food Engineering. 96:365-373
Biological products contain high moisture content in the harvest period. Such moisture could cause their deterioration in storage. Drying is an interesting solution to keep the quality of these products. Generally, drying process is based on contact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c88a5b396593aed5354b4b22bd4a6ce2
https://doi.org/10.1016/j.jfoodeng.2009.08.008
https://doi.org/10.1016/j.jfoodeng.2009.08.008
Publikováno v:
Journal of Food Engineering. 95:1-10
This study determined the diffusion coefficient during hot air drying of mushrooms ( Agaricus blazei ). Experimental drying kinetics were applied to sliced mushroom at different air temperatures (45, 60, 75, and 80 °C) and air velocities (1, 1.2, 1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fcbb1c154b8011bef165ebca7a495d0
https://doi.org/10.1016/j.jfoodeng.2009.04.009
https://doi.org/10.1016/j.jfoodeng.2009.04.009