The Experts below are selected from a list of 462 Experts worldwide ranked by ideXlab platform
Horii Jorge - One of the best experts on this subject based on the ideXlab platform.
-
Alcoholic degree and acidity level influence of the distilled product on the copper content in sugar cane based distilled beverage
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000Co-Authors: Boza Yolanda, Horii JorgeAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.The copper use as a material for stills and Auxiliary Piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage
-
INFLUÊNCIA DO GRAU ALCOÓLICO E DA ACIDEZ DO DESTILADO SOBRE O TEOR DE COBRE NA AGUARDENTE DE CANA
'Universidade Federal do Parana', 2000Co-Authors: Boza Yolanda, Horii JorgeAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas favorece a qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre na aguardente de cana com o grau alcoólico e a acidez do destilado. Constatouse que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrandose ambos em maior concentração na fração cauda. Cortandose a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos. Abstract The use of copper in the manufacture of stills and Auxiliary Piping for the sugarcane based distilled beverages industries is a need for the improvement of the sensorial quality of the beverage. The aim of the present work was to correlate the copper content in sugarcane based distilled beverages with alcoholic content and acidity in the distillate. It was verified that the copper content during the distillation process followed the acidity content of the distillate, finding both at higher concentrations in the tail fraction. The distillation was stopped when the product had higher alcoholic grade, then the acidity and copper content were reduced in the distilled beverage
Boza Yolanda - One of the best experts on this subject based on the ideXlab platform.
-
Alcoholic degree and acidity level influence of the distilled product on the copper content in sugar cane based distilled beverage
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000Co-Authors: Boza Yolanda, Horii JorgeAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.The copper use as a material for stills and Auxiliary Piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage
-
INFLUÊNCIA DO GRAU ALCOÓLICO E DA ACIDEZ DO DESTILADO SOBRE O TEOR DE COBRE NA AGUARDENTE DE CANA
'Universidade Federal do Parana', 2000Co-Authors: Boza Yolanda, Horii JorgeAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas favorece a qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre na aguardente de cana com o grau alcoólico e a acidez do destilado. Constatouse que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrandose ambos em maior concentração na fração cauda. Cortandose a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos. Abstract The use of copper in the manufacture of stills and Auxiliary Piping for the sugarcane based distilled beverages industries is a need for the improvement of the sensorial quality of the beverage. The aim of the present work was to correlate the copper content in sugarcane based distilled beverages with alcoholic content and acidity in the distillate. It was verified that the copper content during the distillation process followed the acidity content of the distillate, finding both at higher concentrations in the tail fraction. The distillation was stopped when the product had higher alcoholic grade, then the acidity and copper content were reduced in the distilled beverage
Jorge Horii - One of the best experts on this subject based on the ideXlab platform.
-
Influência do grau alcóolico e da acidez do destilado sobre o teor de cobre na aguardente Alcoholic degree and acidity level influence of the distilled product on the copper content in sugar cane based distilled beverage
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000Co-Authors: Yolanda Boza, Jorge HoriiAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.The copper use as a material for stills and Auxiliary Piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage
Yolanda Boza - One of the best experts on this subject based on the ideXlab platform.
-
Influência do grau alcóolico e da acidez do destilado sobre o teor de cobre na aguardente Alcoholic degree and acidity level influence of the distilled product on the copper content in sugar cane based distilled beverage
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000Co-Authors: Yolanda Boza, Jorge HoriiAbstract:O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.The copper use as a material for stills and Auxiliary Piping manufacturing is an important factor that affects the sensorial distilled beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the distilled product. Copper levels during the distillation process follow the distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane distilled beverage
Zou Ming-zhong - One of the best experts on this subject based on the ideXlab platform.
-
Fatigue Analysis and Assessments of Flawed Welds for Auxiliary Piping of Reactor Coolant System
Nuclear Instruments & Methods in Physics Research Section B-beam Interactions With Materials and Atoms, 2008Co-Authors: Zou Ming-zhongAbstract:Based on the results from the in-service inspection to the Auxiliary Piping welds of reactor coolant system in a nuclear power plant and the corresponding stress analysis reports in detail design phase,the typical flawed welds were determined to take fatigue analysis and assessments in this paper.According to the experimental results from WRC 502 and RCC-M code,the fatigue curve for considering the microfissure effects was present.Furthermore,the comparison of the transient cycle numbers recorded in the reactor operation in five years with that specified in detail design phase was taken,the fatigue analysis and assessment for the typical flawed weld were performed using the optimized fatigue method.The assessment results show that the fatigue failure of the Auxiliary Piping weld will not occur in ten years operation of nuclear power plant.