Ice Crystals
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)
Resumo O congelamento usando campos magnéticos oscilantes (OMF) foi desenvolvido e é comercializado para superar as desvantagens que normalmente ocorrem no congelamento convencional, que afeta a firmeza, a cor, o sabor e a perda por gotejamento em alimentos congelados e descongelados. A fim de verificar as vantagens acima mencionadas, avaliamos o efeito do
Braz. J. Food Technol.. Publicado em: 04/07/2019
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2. An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions
Abstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius
Food Sci. Technol. Publicado em: 30/05/2019
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3. Limit growth of ice crystals under different temperature oscillations levels in nile Tilapia
Abstract The degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced using freezers modified to cause 3 levels of temperature fluctuation (± 0, ± 3, ± 5; ± 7) during storage
Food Sci. Technol. Publicado em: 20/03/2017
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4. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
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5. Meat Quality of Chicken Breast Subjected to Different Thawing Methods
Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicoc
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06
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6. Efeito crioprotetor de lactose e glicose em cÃlulas fÃngicas imobilizadas em alginato de sÃdio como mÃtodo de preservaÃÃo de culturas. / Cryoprotectant effect of lactose and glucose yeast cells immobilized in calcium alginate as a method for preservation of cultures
Cryopreservation is the method of choice in many banks of microorganisms because it leads to a situation of metabolic dormancy and consequently cultures are stable for long periods. By reducing the temperature may however be formed of ice crystals which tend to cause cell damage to cell damage in turn can be avoided by vitrification process which takes place
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/08/2011
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7. Análise dinâmica, termodinâmica e microfísica de uma linha de instabilidade com o radar meteorológico móvel MXPOL / Microphysical, dynamic and thermodynamic analysis of a squall line using the mobile meteorological radar MXPOL
A prefrontal squal line (LI) that reached tne metropolitan area of São Paulo on April 26 2007 was monitored and analyzed by means of of surface and upper air measurements, weather radar and satellite data. Analyses indicate a favorable synoptic environment to form and sustain the LI. In its genesis region there was relatively warm and moiture air near the s
Publicado em: 2010
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8. Sedimentary facies and provenance of the Bebedouro Formation, Neoproterozoic (BA) / Fácies sedimentares e proveniência da Formação Bebedouro, Neoproterozóico (BA)
The sedimentary record of Neoproterozoic age has become a major subject of research since the rebirth of the models of extreme glaciation and rapid climatic changes for the period, including the Snowball Earth hypothesis. These models are founded on the identification, in all continents, of Neoproterozoic diamictites directly overlain by carbonates, which ar
Publicado em: 2008
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9. Encapsulation of the alpha-tocopherol in a glassy food model matrix
alpha-tocopherol was encapsulated in a glassy food model based on solution of maltodextrin (DE 20) and gelatin, through the use of quick freeze and freeze-drying procedures. The ratio of the maltodextrin, alpha-tocopherol and gelatin was 3:2:1 respectively. The morphology of the glassy food model was observed by scanning electron microscopy, whose analyses s
Materials Research. Publicado em: 2007-03
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10. Effect of addictives on crystallization of ice cream. / Efeitos de aditivos na cristalizaÃÃo de sorvetes
The present study aimed to evaluate the influence of addition of carrageenan and calcium on the process of ice recrystallization in the ice cream mass. A basic mixture was prepared and divided into two parts; to one of them, carrageenan was added to attain the proportion of 0,05 percent of the total volume. Subsequently, each one of the two parts were subdiv
Publicado em: 2006
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11. DETERMINAÇÃO EXPERIMENTAL DOS COEFICIENTES DE TRANSPORTE DA PASTA DE GELO EM TROCADORES DE CALOR DE PLACAS / EXPERIMENTAL DETERMINATION OF TRANSPORTATIONS COEFFICIENTS FOR ICE SLURRY IN PLATE HEAT EXCHANGERS
Ice slurry is an aqueous solution from which ice crystals are formed. These crystals possess high energy density, in the form of latent heat. Furthermore, the fact of being a slurry makes it an excellent energy carrier, for it can be easily pumped. The present work presents an experimental procedure to assess the heat transfer and the pressure loss, with pha
Publicado em: 2005
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12. DETERMINAÇÃO EXPERIMENTAL DO COEFICIENTE DE TROCA DE CALOR EM UM GERADOR DE PASTA DE GELO / EXPERIMENTAL DETERMINATION OF THE HEAT TRANSFER COEFFICIENT IN AN ICE SLURRY GENERATOR
New ice crystal slurry thermal energy storage (TES) system has been developed for both HVAC and process cooling applications. The system uses an orbital rod evaporator (ORE), a vertical shell-and-tube heat exchanger with mechanical heat transfer augmentation, as a dynamic ice maker to generate liquid ice. Ice forms continuously without accumulation in the OR
Publicado em: 2003