Thermal behavior of coffee oil (Robusta and Arabica species)

Coffee seeds are a source for obtaining oil which is used in the candy, soluble coffee, and cosmetics industries. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the roasted and in nature coffee oil of Arabica and Robusta species, using thermogravimetry, differential thermal analysis, derivative thermogravimetry, differential scanning calorimetry (DSC), and modulated DSC. Details concerning the thermal decomposition as well as data of the kinetic parameters have been described here. The kinetic studies were evaluated from several heating rates with a sample mass of 10 mg in open crucible under nitrogen atmospheres. The obtained data were evaluated with the isoconversional kinetic method, where the values of activation energy (Ea/kJ mol-1) were evaluated in function of the conversion degree (α). In addition, this oil was evaluated by modulated DSC from 25 to -60 °C, where the transition phase behavior was verified. © 2013 Akadémiai Kiadó, Budapest, Hungary.

Modelagem neutrosférica sobre a América do Sul baseada em PNT e assimilação de dados locais e robusta avaliação utilizando observações GNSS

Pós-graduação em Ciências Cartográficas - FCT

Detecção robusta de falhas através de filtros H ‘infinito': implementação prática em um helicóptero 3-DOF de bancada e em um servosistema

Pós-graduação em Engenharia Elétrica - FEIS

Eficácia dos fungos nematófagos Duddingtonia flagrans e Arthrootrys robusta na profilaxa das infecções naturais por nematódeos gastrointestinais em ovinos

Pós-graduação em Medicina Veterinária - FMVZ

AVALIAÇÃO ROBUSTA DA MODELAGEM NEUTROSFÉRICA SOBRE O TERRITÓRIO BRASILEIRO BASEADA EM MODELOS DE PREVISÃO NUMÉRICA DE TEMPO DA AMÉRICA DO SUL

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

Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta

Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.

Comunicación robusta punto a punto con módulos embebidos de radio frecuencia XBee

Máster Universitario en Sistemas Inteligentes y Aplicaciones Numéricas en Ingeniería (SIANI)

Progettazione robusta di un motore Stirling

Descrizione dell'applicazione di tecniche di progettazione robusta, robust design, ad un motore Stirling per generazione di corrente elettrica. La progettazione robusta è una tecnica che permette lo sviluppo di prodotti cercando di minimizzare gli effetti negativi dovuti a variazioni inaspettate nei parametri di progetto, interessante, quindi, perchè in ambito industriale accade spesso che i valori nominali dei parametri per cui si progetta un dispositivo od una macchina siano diversi da quelli che si presentano nel suo reale funzionamento.

Washingtonia robusta H. Wendl.

C. Sprenger

Zinnia elegans robusta grandiflora plenissima

anonym

Grevillea robusta

Von A. Sliwa