Given the crisis due to the SARS-CoV-2 virus pandemic and the high demand for personal protective equipment (PPE), this master's project aimed to develop a process for manufacturing biodegradable filters from a renewable ...

Bread is a product of massive consumption which is usually added to the basic ingredients (flour, water, yeast and salt) oxidants, emulsifiers, preservatives, among others, to improve the quality of the product. Fermentation ...

The objetive of this work were: a) to study on the first instance the effect of the combination of reducing and oxidant additives on the specif volumen of mold bread, using as oxidant agents Ascorbic Acid and Azodicarbonamide ...

In this work, a capillary rheometer coupled with a closed die was used to study the non-isothermal decomposition kinetics of azodicarbonamide (ACA) in high density polyethylene (HDPE). Samples having 0.5% ACA were studied ...

The additives are a group of products of great importance to the technology of baking, and among these oxidizing agents most important products in bakery technology. These substances act directly on the structure of gluten ...

A complete three-dimensional morphological analysis is performed to determine the size and deformation of both foam cells and dispersed phase particles in the extrusion foaming of HDPE/PP blends. Each dimension is carefully ...

The effects of postextrusion conditions (i.e., the draw ratio) were studied to control the cellular structure of extruded foams based on polymer blends. High-density polyethylene and polypropylene were foamed with ...

This paper presents a study on the processing condition and characterization of foamed HDPE/PP blends. The blends were foamed with different blowing agent concentrations using a twin-screw extruder. A chemical blowing agent ...