1000 resultados para ROTAÇÃO


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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.

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Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Pós-graduação em Cirurgia Veterinária - FCAV

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Pós-graduação em Engenharia Mecânica - FEIS

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

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

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

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

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

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

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Introduction: Baseball is a Sport disputed by two teams composed at least by nine players which compete between themselves in a game of six innings in the amateur game, for children up to 10 years old. Objective: The objective is to compare the movement degrees of the shoulder joint between the dominant and the non dominant shoulder. Methods: Eleven male subjects were assessed (8,63 ± 0,67 years old) whom practiced baseball at the Nikkey Club of the city of Marília – SP. All of the subjects were assessed by the same examiner, whom measured the range of motion (ROM) of both glenohumeral joint. The Student t test was used for the comparison of the shoulders, with level of significance of 5% (p≤0,05). Results: The subjects presented significant differences on the external rotation movement (p= 0,014) between the dominant shoulder (63,63 ± 12,92°) and the non dominant shoulder (55,45 ± 16,27°), and in the internal rotation movement (p= 0,001) between the dominant shoulder (32,90 ± 5,68°) and the non dominant shoulder (40,72 ± 5,74°). Conclusion: The results obtained in this study, on the experimental conditions utilized, allow us to conclude that the practice of baseball influence the range of motion of external rotation and internal rotation of the dominant shoulder, with increased external rotation, and a decreased internal rotation, provoking instability of the shoulder joint.

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Pós-graduação em Engenharia Mecânica - FEG