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Otimização das propriedades mecânicas por meio de modificações microestruturais em aços de baixo carbono
(2003-12-01)
This paper discusses the formation of microstructures with different volume fractions, as an outcome of a specific heat treatment, with the following phases: ferrite, martensite, bainite and retained austenite. For the ...
Optimal operating conditions for an optical ring sensor system to size fruits and vegetables
(American Society of Agricultural and Biological Engineers, 2005)
This work reports on the determination of the optimal operating conditions for an optical ring sensor system as a first step in its use for fruits and vegetable sizing. The system was comprised of a singulator which fed ...
A novel video-based method using projected light to measure trunk volumes during respiration
(Taylor & Francis LtdAbingdonInglaterra, 2011)
ShapeCalc
(James Reatherford, 2016)
ShapeCalc
(James Reatherford, 2011)
Feeding variations and shape changes of a temperate reef clingfish during its early ontogeny
(2017)
The majority of rocky reef fishes have complex life cycles, involving transition from a pelagic to a benthic environment. This means that as they grow, their morphology, behaviour and feeding habits must change. Therefore, ...
Modeling solidification and mushy zone deformation of alloys
(Associação Brasileira de Engenharia e Ciências Mecânicas - ABCM, 2003)
Influence of shape index, specific gravity, area-volume ratio and egg weight loss during incubation on the hatchability of laying hen grandparents' brown eggs
(Universidade Federal de UberlândiaBrasilMedicina Veterinária, 2022)
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread
(Faculty Food Technology Biotechnology, 2020-07)
Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat ...
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread
(Faculty Food Technology Biotechnology, 2020-07-01)
Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat ...