Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Effect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

Gestão do estoque excedente com proposta de redução através de múltiplas alternativas utilizando multiplos criterios

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Preparação e caracterização de compósitos expandidos obtidos a partir de raspa de couro com borracha natural

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Presupuestos participativos (PPs) e instituciones participativas (IPs) en Brasil: criterios (y marco) para la evaluación de experiencias y casos

This paper identifies relevant criteria for evaluation of participatory budgeting and participatory institutions that are currently adopted by governments of both Brazil and elsewhere, highlighting the importance of a comprehensive assessment that integrates all these criteria. Finally, it is recommended to pay special attention to assessing the desirability of these institutions, which are not always positively for theories on democracy