Buscar
Mostrando ítems 1-10 de 453
Aspects on superalloy machining
(2017-01-01)
Superalloys have a chemical composition with high content of alloying elements, which are responsible for their mechanical and thermal properties; however, these features difficult the machining, leading to occurrence of ...
Thermal analysis of the chip formation in austenitic stainless steel
(Amsterdam, 2013)
The most important property of austenitic stainless steels is corrosion resistance. In these steels, the transition between paramagnetic and ferromagnetic conditions occurs at low temperatures. Therefore, the use of ...
Soaking in a NaCl solution produce paler potato chips
(ELSEVIER, 2007)
Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.
Application of titanium machining chips in welding consumables for wear-resistant hardfacing
(2016-01-01)
Equipment of sugar cane plants and mineral extraction are submitted to severe abrasive wear conditions. Welded hardfacings are usually applied to repair this kind of damage, where commercial chromium/carbon-rich welding ...
Color development and acrylamide content of pre-dried potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive ...
Development of a computer vision system to measure the color of potato chips
(ELSEVIER, 2006)
The objective of this research was to design and implement an inexpensive computer vision system for measuring the color of a highly heterogeneous food material not only in shape as well in color such as potato chips in ...
Color kinetics and acrylamide formation in NaCl soaked potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing ...
Investigação experimental da formação do cavaco na usinagem do aço ABNT 1045 e do ferro fundido nodularExperimental inquiry on chip formation in the machining of ABNT 1045 steel and nodular casting iron
(Universidade Federal de UberlândiaBRPrograma de Pós-graduação em Engenharia MecânicaEngenhariasUFU, 2016)
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
(ELSEVIER SCIENCE BV, 2011)
In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) ...
Application Of Titanium Machining Chips In Welding Consumables For Wear-resistant Hardfacing
(Taylor and Francis Ltd., 2016)