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81.
Popov N. N. Presnyakov D. V. Lar’kin V. F. 《Journal of Machinery Manufacture and Reliability》2020,49(3):232-236
Journal of Machinery Manufacture and Reliability - A device based on smart alloys has been designed for use in machine building items, in particular, in nuclear engineering, for preventing... 相似文献
82.
Russian Engineering Research - The strategic efficiency of a project is defined. An approach to assessing the strategic efficiency of projects is outlined. This approach, incorporated in the State... 相似文献
83.
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85.
Yana Jorge Polizer-Rocha José M. Lorenzo Daniel Pompeu Isabela Rodrigues Juliana Cristina Baldin Manoela A. Pires Maria Teresa A. Freire Francisco Jose Barba Marco Antonio Trindade 《International Journal of Food Science & Technology》2020,55(3):1018-1024
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. 相似文献
86.
The role of the following factors in the selection of technological bases for manufacturing is considered: the accessibility of the machined surfaces; their parameters and dimensional relationships; their position relative to the forces acting; and the uniformity of the margin distribution. 相似文献
87.
Puneet Parmar Nicolas Lopez-Villalobos John T. Tobin Eoin Murphy Frank Buckley Shane V. Crowley Alan L. Kelly Laurence Shalloo 《International Journal of Food Science & Technology》2021,56(5):2415-2422
The objective of this study was to determine the effect of temperature on whole milk density measured at four different temperatures: 5, 10, 15, and 20 °C. A total of ninety-three individual milk samples were collected from morning milking of thirty-two Holstein Friesian dairy cows, of national average genetic merit, once every two weeks over a period of 4 weeks and were assessed by Fourier transform infrared spectroscopy for milk composition analysis. Density of the milk was evaluated using two different analytical methods: a portable density meter DMA35 and a standard desktop model DMA4500M (Anton Paar GmbH, UK). Milk density was analysed with a linear mixed model with the fixed effects of sampling period, temperature and analysis method; triple interaction of sampling period x analysis method x temperature; and the random effect of cow to account for repeated measures. The effect of temperature on milk density (ρ) was also evaluated including temperature (t) as covariate with linear and quadratic effects within each analytic method. The regression equation describing the curvature and density–temperature relationship for the DMA35 instrument was ρ = 1.0338−0.00017T−0.0000122T2 (R2 = 0.64), while it was ρ = 1.0334 + 0.000057T−0.00001T2 (R2 = 0.61) for DMA4500 instrument. The mean density determined with DMA4500 at 5 °C was 1.0334 g cm−3, with corresponding figures of 1.0330, 1.0320 and 1.0305 g cm−3 at 10, 15 and 20 °C, respectively. The milk density values obtained in this study at specific temperatures will help to address any bias in weight–volume calculations and thus may also improve the financial and operational control for the dairy processors in Ireland and internationally. 相似文献
88.
Kobrakov K. I. Kurnetsov D. N. Ruchkina A. G. Sharpar N. M. 《Theoretical Foundations of Chemical Engineering》2020,54(5):1052-1056
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the... 相似文献
89.
A. Amala Jeya Ranchani V. Parthasarathy Chechia Hu Yi-Feng Lin 《Chemical Engineering Communications》2020,207(6):871-886
AbstractAn eco-friendly catalyst system was synthesized using three step reaction. The Cu nanoparticles bridged aminoclay catalyst was analyzed using various analytical techniques. The structure of the catalyst was confirmed by FTIR and XRD. The synthesized catalyst system was used for the reduction of p-nitrophenol (NP), Cr(VI), and fluorescein (Flur) dye individually, as well as in their mixture forms. The kapp value was computed to access the efficiency of the catalyst. The results indicated that the kapp value of the individual system is higher than that of the mixture systems due to the absence of the complex formation reaction. The catalytic performance of the catalyst was also tested for the Schiff base (SB) formation between poly(ethyleneglycol) (PEG) and aniline (ANI) in an oxygen atmosphere. The 1H-NMR spectroscopy result indicates that the present catalyst system produced 86% yield. 相似文献
90.
Bukin A. N. Moseeva V. S. Marunich S. A. 《Theoretical Foundations of Chemical Engineering》2020,54(5):1102-1106
Theoretical Foundations of Chemical Engineering - The development of a thermostable hydrophobic platinum catalyst is an important scientific and practical problem. The purpose of this work is to... 相似文献