The characteristics of a test liquid formulation for use in evaluating the performance of handling and metering systems

Injection metering systems are an important option for the development of pesticide application equipment, with advantages relating to minimising the need for disposal of unused pesticide, improving the ease of cleaning and optimising the accuracy of chemical application. For all injection systems, characteristics such as the steady-state accuracy of delivered dose, dose stability and the time response for dose step changes are related to the ability of the system to operate with different chemical formulations. A system designed to inject liquids should be able to accommodate changes in viscosity and density. The aim of this study was to develop a methodology for testing chemical injection systems using liquids with different viscosities. The experimental arrangement simulating applications with injection metering systems used dye and salt solutions as tracers. Tests were conducted to analyse the influence of salt on the characteristics of the water and a viscous solution. Results showed that the salt interfered with the dye stability in the water solution. In tests with a viscous test liquid, the salt was introduced at different steps during the mixing process, providing four different liquids to be analysed in terms of viscosity, density and pH. Some differences in liquid characteristics were found which could influence the performance of the injection systems.

Influence of low and high levels of grain defects on maize wet milling

Yields and starch pasting characteristics obtained from wet milling of maize samples with low and high levels of defect grains were compared to those from sound samples. Defect grain groups ere established taking into account the defect degree. Thus the first group consisted of fermented, molded, heated and sprouted grains and the second of insect damaged. hollow, fermented (up to 1/4) grains and those injured by other causes. The grain groups, if present at low levels in the samples, 10% for first group and 17% for second group did not affect the chemical composition of starch and its pasting properties. obtained by the rapid visco analyser. Samples with high levels of grain groups (up to 100%). affected wet milling yields and starch viscosity. Samples with 100% of grains in the first group decreased starch, germ yield and peak viscosity and increased gluten yield. Samples with 100% of grains in the second group decreased germ and fiber yield but increased starch yield. (C) 2002 Elsevier B.V. Ltd. All rights reserved.

Effect of pectin extracted from citrus pulp on digesta characteristics and nutrient digestibility in broilers chickens

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desenvolvimento e avaliação em simulador do ecossistema microbiano humano de uma bebida simbiótica à base de extratos aquosos de quinoa (chenopodium quinoa willd) e de soja

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Impacto do tratamento térmico com baixa umidade sobre as características físico-químicas e reológicas de amidos de mandioca, araruta e mandioquinha-salsa

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização reológica de suspensões de cristais de sacarose em soluções aquosas saturadas de sacarose

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Reologia de vinhos tintos secos produzidos no Sul do Brasil

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Estudo do comportamento reológico de suspensões argilosas da Formação Corumbataí

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Propriedades reológicas e termofísicas de caldos de cana utilizados no processo de obtenção de bioteanol

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance.

Estudo da viabilidade do emprego do pó de mármore para produção de concreto autoadensável e substituição parcial dos agregados por pérolas de poliestireno expandido (EPS)

Pós-graduação em Engenharia Civil - FEIS

Minimum Evaporation Model of Dermatological Delivery Systems. Lamellar Liquid Crystal Formulations Containing Brazilian Nut (Bertholletia excelsa HBK) Vegetable Oil and Guarana Glycolic Extract

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Determinação de parâmetros reológicos de argamassas e concreto através de técnicas alternativas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Statistical and dynamical properties of a dissipative kicked rotator

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)