oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 185 )

2018 ( 292 )

2017 ( 291 )

2016 ( 298 )

Custom range...

Search Results: 1 - 10 of 154045 matches for " HéCTOR CIRO "
All listed articles are free for downloading (OA Articles)
Page 1 /154045
Display every page Item
DETERMINATION OF THE ISOSTERIC HEAT TO PLANTAIN PULP (musa paradisiaca) BY SORPTION ISOTHERMS
CIRO,HéCTOR; OSORIO,JAIRO ALEXANDER; CORTéS,ELKIN ALONSO;
DYNA , 2008,
Abstract: for sorptional data to be useful in simulation and design of storage and drying systems, they must be represented by equations valid in the conditions usually found in industrial practice. using the modified chung-pfost model and fitted by desorption the net and total isosteric heat of plantain pulp was evaluated. the net isosteric heat decreased with increasing moisture content ranging from 1670 kj/kg (5%.d.b) to 215 kj/kg (26%.d.b) where the better goodness of fit was presented by polynomial and power-law models.
DETERMINATION OF THE ISOSTERIC HEAT TO PLANTAIN PULP (musa paradisiaca) BY SORPTION ISOTHERMS
HéCTOR CIRO,JAIRO ALEXANDER OSORIO,ELKIN ALONSO CORTéS
DYNA , 2008,
Abstract: Las isotermas de sorción para ser usadas en la simulación y dise o de procesos de secado y almacenamiento de alimentos deben ser representadas por modelos válidos dentro de las condiciones encontradas en la práctica industrial. Usando el modelo de Chung-Pfost y ajustado por desorción el calor isostérico neto y totalpara pulpa de plátano fueron determinados. El calor neto isotérico neto decreció con el contenido de humedad del producto variando desde 1670 kJ/kg (5%.d.b) a 215 kJ/kg (26%.d.b) donde esta variación fue representada por el modelo potencial y polinomial.
Fluidodinámica de un lecho fluidizado Downer usando aproximación CBA
González Silva,Germán; Luz Lisboa,Ant?nio Carlos; Ciro Velasquéz,Héctor José;
Ingeniería e Investigación , 2010,
Abstract: the fluid dynamics of a downer reactor were numerically resolved by adapting a mathematical conservation model. the mathematical model was based on the solid and fluid properties and physical characteristics using a cluster-based approach (cba). comparing the numerical results to the experimental data found in the literature indicated that the mathematical model could satisfactorily predict the experimental data. the mathematical simulation determined that there were three fluid dynamic areas in the downer reactor which were characterised by accelerated, slowed -down and fully-developed flow. the fully developed flow area in the downer decreased with increased gas surface speed keeping solid flux constant.
CARACTERIZACIóN REOLóGICA Y TEXTURAL DEL QUESO EDAM
OSORIO TOBóN,JUAN FELIPE; CIRO VELáSQUEZ,HéCTOR JOSé; MEJíA,LUIS GUILLERMO;
DYNA , 2005,
Abstract: using the relaxation, creep and texture profile analysis test the rheological and textural behavior of edam cheese was obtained. the results showed that the cheese is a viscoelastic material, where the kelvin and maxwell models turned out ideal to predict the mechanical behavior of the product. also the textural parameters such as hardness, cohesiveness, adhesiveness and chewiness were obtained indicating to depend upon the maturation period but not its springiness.
INFLUENCIA DE PARáMETROS FíSICOS EN LA RESISTENCIA DE DISE?O A COMPRENSIóN DE LA GUADUA ANGUSTIFOLIA KUNTH
OSORIO S.,JAIRO ALEXANDER; CIRO V.,HéCTOR JOSé; VéLEZ R.,JUAN MANUEL;
DYNA , 2005,
Abstract: the compression load evaluated to proportionality limit in short elements of specimens of guadua angustifolia kunth was related to some physical factors such as external and internal diameter, wall thickness, apparent density, internodes number and moisture content. the specimens of guadua angustifolia kunth were subjected to compression test according to standard iso-tc 165 given by inbar (1999). the statistical results showed that to predict the behavior of the load in the proportional limit of short elements of guadua, the parameters of greater incidence are the external diameter (de) and the total thickness of the wall (e), for which a correlation with a level of confidence of 95% was obtained. a value of 27,15 mpa with a coefficient of variation of 16% was found for the compression stress evaluated to the proportional limit. moreover, an approximated model was obtained to apparent density as function of the moisture content.
AVANCE EXPERIMENTAL DE LA INGENIERíA DE POSTCOSECHA DE FRUTAS COLOMBIANAS: RESISTENCIA MECáNICA PARA FRUTOS DE UCHUVA (Physalis peruviana l)
CIRO VELáSQUEZ,HéCTOR JOSé; OSóRIO SARAZ,JAIRO ALEXANDER;
DYNA , 2008,
Abstract: the rupture and flesh firmness forces to uchuva fruits were determined using the destructive technique under unidirectional compression at constant deformation rate. the statistical results indicated that the flesh firmness and the mechanical resistance to the fracture in two loading directions (longitudinal and transversal) diminishes with the post-harvesting time where the mature fruit is more susceptible to mechanical damage with relation to pinton and green fruit.
ESTRUCTURA INTERNA DE LA GUADUA Y SU INCIDENCIA EN LAS PROPIEDADES MECáNICAS
OSORIO,JAIRO ALEXANDER; VéLEZ,JUAN MANUEL; CIRO,HéCTOR JOSé;
DYNA , 2007,
Abstract: the guadua angustifolia kunth gak, was characterized in its microestructure, and founded the effect that this one presents in the resistance to flexion and to stress. the resistance to the flexion diminishes from the external to the internal layer, due to the reduction of the quantity of cells of fibers in this direction. the resistance to flexion values in the gak diminishes with the presence of nodes due to the discontinuity of the fibers in this part of the material. the resistance to the stress as that of flexion diminishes of the external to the internal layer, aspect that relates that the quantity of the cells of fiber diminishes towards the internal layer.
MODELACIóN NUMéRICA DE PROCESOS DE ESTERILIZACIóN TéRMICA DE ALIMENTOS USANDO VOLUMENES DE CONTROL: APROXIMACIóN CILíNDRICA
CIRO-VELáSQUEZ,HéCTOR J.; GONZáLEZ,CARLOS; GARCíA,EDUARD;
DYNA , 2009,
Abstract: thermal sterilization of food was simulated using the technique of finite differentiation applied to volumes of control. the simulation model was developed in cylindrical coordinates with an application example in a meat product (beef). the results of the simulation showed that the developed algorithm is independent of the selected nodal network, allowing to quantify the heat penetration curves in the critical point of the food, the lethality and the sterilization value of the process.
MODELACIóN NUMéRICA DE UN PROCESO TéRMICO POR MICROONDAS CON éNFASIS EN ALIMENTOS
CIRO VELáSQUEZ,HéCTOR JOSé; MELéNDEZ RHENALS,JAIR EDUARDO; MELéNDEZ RHENALS,JOHN EDUARDO;
DYNA , 2006,
Abstract: in this research work a thermal sterilization process by microwaves with emphasis in food was simulated using the technique of finite differences applied to volumes of control in spherical coordinates with radial and time dependency, where the electromagnetic effect given by the microwaves was modeled through the equations of lambert and whose algorithm of solution was programmed in matlab. the results of the simulation indicated that the algorithm developed is independent of the selected nodal network, allowing to quantify the curves of heat penetration based on the frequency and power of the electromagnetic field, and for which frequencies of 915 mhz provides a more uniform heating in the food due to greater depths of penetration of wave with respect to the use of frequencies of 2450 mhz.
ESTUDIO EXPERIMENTAL DE LA FUERZA DE FRACTURA EN FRUTAS TROPICALES: EL TOMATE DE áRBOL (Cyphomandra betacea Sendt)
CIRO V,HéCTOR J.; VAHOS M,DIEGO L.; MáRQUEZ C,CARLOS JULIO;
DYNA , 2005,
Abstract: using the texture analyzer ta.xt2i, samples of tree tomato (cyphomandra betacea) were subjected to a unidirectional compression load. two load directions (longitudinal and transversal) and four loading rates (1, 3, 6, 9 mm/s) were used. the results showed that the fracture force is not dependent upon the direction of load and speed rate. the average fracture force was 1, 71 n (16, 77 kgf). also, the fracture time is reduced when the load velocity is increased.
Page 1 /154045
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.