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Search Results: 1 - 10 of 221987 matches for " HéCTOR JOSé CIRO VELáSQUEZ "
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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.
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.
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 PRELIMINAR DEL COMPORTAMIENTO REOLOGICO BAJO COMPRESIóN UNIDIRECCIONAL DE LA PULPA DE PLáTANO (Musa AAB Simmonds)
CIRO VELáSQUEZ,HéCTOR JOSé; MONROY LAITON,FABIAN ARMANDO; CORTéS MARíN,ELKIN ALONSO;
DYNA , 2008,
Abstract: samples of plantain pulp (musa aab simmonds) were subjected to tests of unidirectional compression using an analyzer of texture ta-xt2i. the true flow curves (stress-strain) and rheological properties such as stress, strain and toughness to failure point were evaluated. the material was subjected under two loading direction (longitudinal and transversal) and three positions throughout the longitudinal axis of the product: initial, middle and final. the statistical analyses showed that the product is highly anisotropic, where the direction of load and the position within the material are significant effects in the rheological response of the material.
DETERMINACIóN DE LA RESISTENCIA MECáNICA A TENSIóN Y CIZALLADURA DE LA GUADUA ANGUSTIFOLIA KUNTH
Ciro Velásquez,Héctor José; Osorio Saraz,Jairo Alexander; Vélez Restrepo,Juan Manuel;
Revista Facultad Nacional de Agronomía, Medellín , 2005,
Abstract: the ultimate shear and tension stress values were determined to the guadua angustifolia kunth. the statistical results indicated mean values of tension and shear stress of 190,70mpa (1945,92 kgf/cm2) and 5,57 mpa (56,84 kgf/cm2), respectively, indicating that the material as engineering element has a higher mechanical resistance in the direction parallel to the fibers.
CARACTERIZACIóN TEXTURAL Y FISICOQUíMICA DEL QUESO EDAM
Osorio Tobón,Juan Felipe; Ciro Velásquez,Héctor José; Mejía Restrepo,Luis Guillermo;
Revista Facultad Nacional de Agronomía, Medellín , 2004,
Abstract: a physical-chemical and textural characterization of edam cheese was conducted. the results indicated that the textural parameters such as the hardness, cohesiveness, adhesiveness and chewiness were dependent upon of the maturation period but not the springiness of the product. the physical-chemistry properties such as fat content, protein and moisture content also depended upon the maturation processing, with these changes being responsible for the modifications of the textural properties.
DETERMINACIóN DE LA RELACIóN DE POISSON DE LA Guadua angustifolia Kunth A PARTIR DE PROCESAMIENTOS DE imágenes Y SU RELACIóN CON LA ESTRUCTURA INTERNA
Osorio Saraz,Jairo Alexander; Vélez Restrepo,Juan Manuel; Ciro Velásquez,Héctor José;
Revista Facultad Nacional de Agronomía, Medellín , 2007,
Abstract: the technique of image processing was applied to determine the values of the poisson's ratio for the guadua angustifolia kunth, in the ?cepa? and the ?basa? of the element, besides to analyze the incidence of its internal structure in this property. the results indicated that the poisson's ratio depends upon the material structure reaching values between 0,22 and 0,35 making of this biological product a material highly heterogeneous and anisotropic. in addition the microstructure analysis of conductive tissue, parenchyma and fibers, indicated that these components vary through the cross-sectional section of the guadua element.
EVALUACIóN DE UN SISTEMA DE BIODIGESTIóN EN SERIE PARA CLIMA FRíO
Osorio Saraz,Jairo Alexander; Ciro Velásquez,Héctor José; González Sánchez,Hugo;
Revista Facultad Nacional de Agronomía, Medellín , 2007,
Abstract: in the present work the operation of a system in series was evaluated in the stabilization stage of two biodigesters one of fix cupola gtz and another type taiwan in cold time, in addition to find the factors that determine their operation as the biogas production, ph, temperatures of the affluent and the effluent and their efficiency in the dbo5, dqot, sst removal. there was a biogas production similar to that of biodigesters of high rate with a relation 3:1 between volume of biogas and volume of biodigester, removals average of dbo, dqo and sst of 97,4%, 96,1% and 95,1% respectively, and ph at the outlet near neutrality, whose results are a indicative of the high efficiency of the system in biogas production as in removal of pollution load.
ESTUDIO DE LA DUREZA DEL QUESO EDAM POR MEDIO DE ANáLISIS DE PERFIL DE TEXTURA Y PENETROMETRIA POR ESFERA
Zú?iga Hernández,Luis Alfredo; Ciro Velásquez,Héctor José; Osorio Saraz,Jairo Alexander;
Revista Facultad Nacional de Agronomía, Medellín , 2007,
Abstract: hardness of edam cheese through penetrometry technique and texture profile analysis (tpa) was studied. the statistical results indicated that product hardness increases with ripening time but its values depends upon the measurement technique (p<0,05). lineal regression analysis showed a relation of 85 % between two methods where the values of hardness obtained using penetrometry by sphere are underpredicted with respect to values reached with texture profile analysis technique.
Secagem do Polissacarídeo l-Carragena Usando um Leito de Jorro Fluidizado Bidimensional Drying of l-Carrageenan Using a Two Dimensional Spouted Fluidized Bed Dryer
Héctor José Ciro Velásquez,Florencia Cecilia Menegalli,Rosiane Lopes Da Cunha
Revista Facultad Nacional de Agronomía, Medellín , 2012,
Abstract: Resumo. Suspens es de l-carragena foram secas usando um secador de leito de jorro fluidizado bidimensional com partículas inertesplásticas de ABS (acrilonitrilo-butadieno-estireno). O desempenho do secador (produ o de pó e reten o de sólidos) e qualidade do produto seco obtido (propriedades reológicas e teor de umidade) foi avaliado. Os resultados mostraram que a eficiência de produ o média de pó foi de 23% com uma reten o média de 71%. A variável mais relevante na secagem das suspens es foi a vaz o de alimenta o, sendo que um aumento desta variável produziu um baixo rendimento de pó e aumentou a reten o de sólidos dentro do leito. O produto reconstituído de l-carragena obtido nas condi es otimizadas de secagem formou suspens es de natureza altamente pseudoplástica, porém com propriedades viscoelásticas características de suspens es altamente diluídas (G''>G'), mostrando valores de viscosidade, módulos elástico (G') e de perda (G'') menores que o produto comercial. Abstract. l-carrageenan suspensions were dried using a two dimensional spouted fluidized bed dryer with inert particles of ABS (acrylonitrile butadine styrene). The dryer performance (powder production and solid retention) and quality properties of final product (rheological properties and moisture content) were evaluated. According to results the mean powder production of l-carrageenan using ABS as inert particle was of 23% with a solid retention of 71%. The most significant variable in the drying of suspension was the feed mass flow rate, as its increase produced a diminishing of the powder production and increasing of the solids retention in the bed. The reconstituted suspensions of l-carrageenan obtained from optimized conditions of drying formed highly pseudoplastic suspensions with viscoelastic properties of highly diluted (G''>G') systems. In addition, the rheological characteristics as viscosity, storage (G') and loss moduli (G'') were lower than commercial gum.
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