The Experts below are selected from a list of 24861 Experts worldwide ranked by ideXlab platform
Regina Maria Matos Jorge - One of the best experts on this subject based on the ideXlab platform.
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Wheat Hydration Process intensification by periodic operation
Journal of Food Engineering, 2019Co-Authors: Fernanda Mattioda, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:Abstract Periodic operation has emerged to increase Process performance focused on imposing a transient operating regime, however, it has not been employed in industrial grain Hydration yet. Thus, periodic operation for wheat grains Hydration Process with temperature oscillation as a single manipulated variable was investigated. Periodic Hydration experiments were performed considering the temperatures of isothermal Hydration, with 10 °C and 20 °C amplitude. In order to compare the performance of periodic with isothermal operation, Hydration experiments were carried out at three mean temperatures: 22 °C, 30 °C and 40 °C. Kinetic models were studied, among them the generalized diffusion model presented the best fit with a maximum deviation of 7%. The Hydration at 30 °C and 40 °C with 20 °C amplitude intensified the Process, with increase in rate mass transfer leading to a 40% reduction in Process time. This study proves that periodic operation with temperature oscillation is a highly promising strategy for Hydration Process intensification.
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kinetic modeling and thermodynamic properties of soybean cultivar brs257 during Hydration Process
Journal of Food Process Engineering, 2017Co-Authors: Cristiane Wing Chong Borges, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:The Hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorption. At all temperatures, the models represented the main trends of the Hydration Process with deviations of less than 3%. However, the Peleg model presents the best fit to the experimental data (R2 = 0.99; P < 3.0%; RMSE = 0.97; SE = 1.07). The moisture transfer is affected by temperature, with higher absorption rates at higher temperatures and the Peleg's constant K1 decreased, while K2 was almost constant. The activation energy (Ea) = −34.797 kJ/mol and average enthalpy (ΔH) = −37.442 kJ/mol, entropy (ΔS) = −1.917E–01 kJ/mol/K, Gibbs free energy (ΔG) = 2.347E+01 kJ/mol were estimated from the adjusted parameters and Arrhenius equation. The values obtained show that Hydration is not a spontaneous phenomenon. The grain density (0.97 ± 0.08 g/cm3) presented almost constant values during the experiments. Practical applications The practical application of this work aims to evaluate the Hydration Process of the transgenic cultivar BRS257, for different conditions of time and temperature. This cultivar presents an important characteristic compared to other cultivars, because it does not require severe thermal treatment conditions to inactivate the Lipoxygenases enzymes, responsible for an adstringent taste. This work allowed to know thermodynamic properties of the Hydration Process. Furthermore the appropriate model is useful for future Process optimization, aiming to decrease the time and the energy required.
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Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during Hydration Process
Journal of Food Process Engineering, 2017Co-Authors: Cristiane Wing Chong Borges, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:The Hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorption. At all temperatures, the models represented the main trends of the Hydration Process with deviations of less than 3%. However, the Peleg model presents the best fit to the experimental data (R2 = 0.99; P
Pedro Esteves Duarte Augusto - One of the best experts on this subject based on the ideXlab platform.
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Enhancing the Hydration Process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties
Journal of Food Engineering, 2018Co-Authors: Alberto Claudio Miano, Viviane Deroldo Sabadoti, Pedro Esteves Duarte AugustoAbstract:Abstract Although many technologies have been applied to enhance the Hydration Process of grains, some combinations and mechanisms still need better description. Consequently, this work studied how the combination of ultrasound and temperature affected the Hydration Process of one variety of legume grain, as well as described their thermodynamic properties of Hydration and the impact on cooking kinetics. White kidney beans were hydrated using ultrasound technology (28 W/L of volumetric power and 45 kHz of frequency) at four different temperatures (25, 35, 45 and 55 °C). In addition, the softening kinetics during cooking at boiling temperature was studied by penetration analysis. Further, the thermodynamic properties, such as activation enthalpy, Gibbs free energy and entropy were determined. It was demonstrated that despite both technologies improve the Hydration Process individually, hot temperatures hinder the ultrasound effect. Further, the thermodynamic properties of the Hydration phenomenon were affected by ultrasound, suggesting how the molecules rearrangement is affected by this technology during Hydration. Finally, the use of both technologies did not affect softening kinetics of the bean during cooking Process.
Alina Badanoiu - One of the best experts on this subject based on the ideXlab platform.
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Hydration Process in 3CaO.SiO2-silica fume mixtures
Cement & Concrete Composites, 1998Co-Authors: Maria Georgescu, Alina BadanoiuAbstract:Abstract The Hydration Process and hydrate compounds formed in the C3S-silica fume mixtures, were investigated using thermal analysis and BET specific surface determinations. Polymerization of silicates anions in the calcium silicate hydrates was studied using the molybdate method. The addition of silica fume to C3S, increases the kinetics of Hydration-hydrolysis, for short periods of time (one day). An increase of Type I calcium silicate hydrates proportion was observed. The results of the molybdate complex method confirm that the presence of silica fume in a hydrating system influences the kinetics of the silicate anion polymerization Process because of its pozzolanicity.
Luiz Mario De Matos Jorge - One of the best experts on this subject based on the ideXlab platform.
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Wheat Hydration Process intensification by periodic operation
Journal of Food Engineering, 2019Co-Authors: Fernanda Mattioda, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:Abstract Periodic operation has emerged to increase Process performance focused on imposing a transient operating regime, however, it has not been employed in industrial grain Hydration yet. Thus, periodic operation for wheat grains Hydration Process with temperature oscillation as a single manipulated variable was investigated. Periodic Hydration experiments were performed considering the temperatures of isothermal Hydration, with 10 °C and 20 °C amplitude. In order to compare the performance of periodic with isothermal operation, Hydration experiments were carried out at three mean temperatures: 22 °C, 30 °C and 40 °C. Kinetic models were studied, among them the generalized diffusion model presented the best fit with a maximum deviation of 7%. The Hydration at 30 °C and 40 °C with 20 °C amplitude intensified the Process, with increase in rate mass transfer leading to a 40% reduction in Process time. This study proves that periodic operation with temperature oscillation is a highly promising strategy for Hydration Process intensification.
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kinetic modeling and thermodynamic properties of soybean cultivar brs257 during Hydration Process
Journal of Food Process Engineering, 2017Co-Authors: Cristiane Wing Chong Borges, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:The Hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorption. At all temperatures, the models represented the main trends of the Hydration Process with deviations of less than 3%. However, the Peleg model presents the best fit to the experimental data (R2 = 0.99; P < 3.0%; RMSE = 0.97; SE = 1.07). The moisture transfer is affected by temperature, with higher absorption rates at higher temperatures and the Peleg's constant K1 decreased, while K2 was almost constant. The activation energy (Ea) = −34.797 kJ/mol and average enthalpy (ΔH) = −37.442 kJ/mol, entropy (ΔS) = −1.917E–01 kJ/mol/K, Gibbs free energy (ΔG) = 2.347E+01 kJ/mol were estimated from the adjusted parameters and Arrhenius equation. The values obtained show that Hydration is not a spontaneous phenomenon. The grain density (0.97 ± 0.08 g/cm3) presented almost constant values during the experiments. Practical applications The practical application of this work aims to evaluate the Hydration Process of the transgenic cultivar BRS257, for different conditions of time and temperature. This cultivar presents an important characteristic compared to other cultivars, because it does not require severe thermal treatment conditions to inactivate the Lipoxygenases enzymes, responsible for an adstringent taste. This work allowed to know thermodynamic properties of the Hydration Process. Furthermore the appropriate model is useful for future Process optimization, aiming to decrease the time and the energy required.
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Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during Hydration Process
Journal of Food Process Engineering, 2017Co-Authors: Cristiane Wing Chong Borges, Luiz Mario De Matos Jorge, Regina Maria Matos JorgeAbstract:The Hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorption. At all temperatures, the models represented the main trends of the Hydration Process with deviations of less than 3%. However, the Peleg model presents the best fit to the experimental data (R2 = 0.99; P
Maria Georgescu - One of the best experts on this subject based on the ideXlab platform.
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Investigation of the Hydration Process in 3CaO·Al2O3–CaSO4 · 2H2O–plasticizer–H2O systems by X-ray diffraction
Talanta, 2002Co-Authors: Ionela Carazeanu, Elisabeta Chirila, Maria GeorgescuAbstract:The development of the Hydration Process in 3CaO.Al(2)O(3)-CaSO(4) . 2H(2)O-H(2)O system is studied by X-ray diffraction in the presence of varying contents of new plasticizer admixtures belonging to the lignosulphonates class (calcium lignosuphonate-LSC) and condensates melamine formaldehyde sulfonated class-MSF (VIMC-11). The plasticizer admixtures were added in proportion of 0.1-1% solid substance. The influence of the plasticizer admixtures on the Hydration Process with increasing time is observed and it is shown to depend on the nature and content of the admixtures and the reaction time. The strong adsorption of admixtures on the surfaces on the anhydrous or partially hydrated particles of the system can explain the influence of the admixtures upon the kinetics of the Hydration Process retardation or acceleration. These plasticizer admixtures influence also the evolution of the hydrated compounds and forming of the hardening structure in the 3CaO.Al(2)O(3)-CaSO(4) . 2H(2)O-H(2)O system; their proportion in the system and the considered length of hardening are correlated. In the 3CaO.Al(2)O(3)-CaSO(4) . 2H(2)O-H(2)O system there are two different influences of the plasticizer admixtures upon the Hydration Process. One is a delaying action, as a result of plasticizer adsorption on the surface of the anhydrous and hydrated compound particles and another one is the intensifying action due to the stronger dispersion of the particles in aqueous medium.
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Hydration Process in 3CaO.SiO2-silica fume mixtures
Cement & Concrete Composites, 1998Co-Authors: Maria Georgescu, Alina BadanoiuAbstract:Abstract The Hydration Process and hydrate compounds formed in the C3S-silica fume mixtures, were investigated using thermal analysis and BET specific surface determinations. Polymerization of silicates anions in the calcium silicate hydrates was studied using the molybdate method. The addition of silica fume to C3S, increases the kinetics of Hydration-hydrolysis, for short periods of time (one day). An increase of Type I calcium silicate hydrates proportion was observed. The results of the molybdate complex method confirm that the presence of silica fume in a hydrating system influences the kinetics of the silicate anion polymerization Process because of its pozzolanicity.
