يعرض 1 - 8 نتائج من 8 نتيجة بحث عن '"CPCD prototype"', وقت الاستعلام: 1.57s تنقيح النتائج
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    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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    مورد إلكتروني

    عناروين إضافية: Estudio preliminar de secado de café natural por cambios cíclicos de presión

    المصدر: DYNA; Vol. 87 No. 214 (2020): July-September, 2020; 53-60; DYNA; Vol. 87 Núm. 214 (2020): July-September, 2020; 53-60; 2346-2183; 0012-7353

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    مورد إلكتروني

    المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60

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    مورد إلكتروني

    المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60

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    مورد إلكتروني

    المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60

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    مورد إلكتروني

    عناروين إضافية: Estudio preliminar de secado de café natural por cambios cíclicos de presión

    المصدر: DYNA; Vol. 87 Núm. 214 (2020): July-September, 2020; 53-60; DYNA; Vol. 87 No. 214 (2020): July-September, 2020; 53-60; 2346-2183; 0012-7353

    URL: https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272
    https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272
    *ref*/Osorio-Hernandez, R., Guerra-Garcia, L.M., Ferreira-Tinôco, I., Osorio-Salaz, J.A. and Aristizábal-Torres, I.D. Simulation of a thermal environment in two buildings for the wet processing of coffee. Revista DYNA 82(194), pp. 214-220, 2015. DOI: 10.15446/dyna.v82n194.49526
    *ref*/International Coffee Organization - ICO. Coffee Market Report. June 2019. [Online]. 2019. [date of reference July 30th of 2019]. Available at: http://www.ico.org
    *ref*/Peñuela, A.E., Duque, H. y Dussán, L.C., Impacto económico del proyecto de café especial “La Vereda”, en el municipio de Riosucio, Caldas. Cenicafé, [en línea]. 58(3), pp. 196-215, 2007. Available at: http://www.cenicafe.org/es/publications/arc058(03)196-215.pdf
    *ref*/Cheng, B., Furtado, A., Smyth, H.E. and Henry, R.J., Influence of genotype and environment on coffee quality. Review. Trends in Food Science and Technology, 57, pp. 20-30, 2016. DOI: 10.1016/j.tifs.2016.09.003
    *ref*/Alves, G.E., Borém, F.M., Isquierdo, E.P., Siqueira, V.C., Cirillo, M.A. and Ferreira, A.C., Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows. Acta Scientiarum. Agronomy, 39(29), pp. 225-233, 2017. DOI: 10.4025/actasciagron.v39i2.31065
    *ref*/Osorio-Hernandez, R., Aristizabal-Torres, I.D., Osorio-Saraz, J.A., Ferreira-Tinôco, I de F. and Guerra-Garcia, L.M., Bioclimatic modeling for determining the minimum area of natural ventilation in buildings for the wet processing of coffee. Revista DYNA, 86(208), pp. 69-74, 2019. DOI: 10.15446/dyna.v86n208.63383
    *ref*/Osorio-Hernandez, R., Osorio-Saraz, J.A., Sullivan-Oliveira, K., Aristizabal, I.D. and Arango, J.C., Computational fluid dynamics assessment of effect of different openings configurations on the thermal environment of a facility for coffee wet processing. Journal of Agricultural Engineering 51(1), pp. 21-26, 2020. DOI: 10.4081/jae.2020.892
    *ref*/Kenneth, D., Honey and pulped natural coffees. Coffee Review. [Online]. 2012. [date of reference August 15th of 2019]. Available at: https://www.coffeereview.com/honey-and-pulped-natural-coffees
    *ref*/Puerta-Quintero, G.I., Calidad física del café de varias regiones de Colombia según altitud, suelos y buenas prácticas de beneficio. Revista Cenicafé [en línea]. 67(1), pp. 7-40, 2016. Available at: https://www.cenicafe.org/es/publications/RevistaCenicafe67-1.pdf
    *ref*/Parra-Coronado, A., Roa-Mejía, G., Oliveros-Tascón, C.E. y Sanz-Uribe, J.R. Optimización operacional de secadores mecánicos para café pergamino. Federación Nacional de Cafeteros de Colombia - FNC. Centro Nacional de Investigaciones de Café - Cenicafé. Chinchiná, Caldas, 2018, 76 P. ISBN 978-958-8490-19-9
    *ref*/Dong, W., Hu, R., Chu, Z., Zhao, J. and Tan, L., Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans. Food Chemistry, 234, pp. 121-130, 2017. DOI: 10.1016/j.foodchem.2017.04.156
    *ref*/Kleinwächter, M. and Selmar, D., Influence of drying on the content of sugars in wet processed green Arabica coffees. Food Chemistry, 119(2), pp. 500-504, 2010. DOI: 10.1016/j.foodchem.2009.06.048
    *ref*/Coradi, P.C., Borém, F.H., Saath, R. and Marques E.R., Effect of drying and storage conditions on the quality of natural and washed coffee. Coffee Science, Lavras 2(1), pp. 38-47, 2007. DOI: 10.13140/RG.2.1.4880.7523
    *ref*/Marques, E.R., Borém, F.M., Pereira, R.G.F.A. and Biaggioni, M.A.M., Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem. Ciência e Agrotecnologia, 32(5), pp. 1557-1562, 2008. DOI: 10.1590/S1413-70542008000500030
    *ref*/Gamboa, P.Y., Mosquera, S.A. y Paz, I.E., Caracterización de taza de café especial en el Municipio de Chachagüí, Departamento de Nariño, Colombia. Biotecnología en el Sector Agropecuario y Agroindustrial, 11(2), pp. 85-92, 2013. Available at: http://www.scielo.org.co/pdf/bsaa/v11n2/v11n2a10.pdf
    *ref*/Sehrawat, R., Nema, P.K. and Pal Kaur, B., Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. Innovative Food Science and Emerging Technologies, 34, pp. 285-301, 2016. DOI: 10.1016/j.ifset.2016.02.003
    *ref*/Burova, N., Kislitsina, N., Gryazina, F., Pashkova, G. and Kuzminykh, A., A review of techniques for drying food products in vacuum drying plants and methods for quality control of dried samples (Technical note). Revista Espacios, [online]. 38(52), pp. 35-43, 2017. Available at: https://www.revistaespacios.com/a17v38n52/a17v38n52p35.pdf
    *ref*/Mounir, S., Besombes, C., Albitar, N. and Allaf, K., Study of instant controlled pressure drop DIC treatment in manufacturing snack and expanded granule powder of apple and onion. Dry Technol, 29(3), pp. 331-341, 2011. DOI: 10.1080/07373937.2010.491585
    *ref*/Iguedjtal, T., Louka, N. and Allaf, K., Sorption isotherms of potato slices dried and texturized by controlled sudden decompression. Journal of Food Engineering, 85(2), pp: 180-190, 2008. DOI: 10.1016/j.jfoodeng.2007.06.028
    *ref*/Louka, N., Juhel, F. and Allaf, K., Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression: general patterns for the variation of the expansion ratio. Journal of Food Enginering, 65(2), pp. 245-253, 2004. DOI: 10.1016/j.jfoodeng.2004.01.021
    *ref*/Amor, B.B. and Allaf, K., Impact of texturing using instant pressure drop treatment prior to solvent extraction of anthocynains from Malaysian Roselle (Hibiscus sabdariffa). Food Chemistry, 115(3), pp. 820-825, 2009. DOI: 10.1016/j.foodchem.2008.12.094
    *ref*/Kristiawan, M., Sobolik, V., Al-Haddad, M. and Allaf, K., Efect of pressure-drop rate on the isolation of cananga oil using instantaneous controlled pressure-drop process. Chemical Engineering and Processing: Process Intensification, 47(1), pp. 66-75, 2008. DOI: 10.1016/j.cep.2007.08.011
    *ref*/Kristiawan, M., Sobolik, V. and Allaf, K., Isolation of Indonesian cananga oil using multi-cycle pressure drop process. Journal of Chromatography A, 1192(2), pp. 306-318, 2008. DOI: 10.1016/j.chroma.2008.03.068
    *ref*/Haddad, J. and Allaf, K., A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean. Journal of Food Engineering, 79(1), pp. 353-357, 2007. DOI: 10.1016/j.jfoodeng.2006.01.066
    *ref*/Haddad, J., Greiner, R. and Allaf, K., Effect of instantaneous controlled pressure drop on the phytate content of lupin. LWT - Food Science and Technology, 40(3), pp. 448-453, 2007. DOI: 10.1016/j.lwt.2006.02.008
    *ref*/Bahrani, S.A., Loisel, C., Rezzoug, S.A., Doublier, J.L. and Macche-Rezzoug, Z., Role of vacuum steps added before and after steaming of maize starch. Impact on pasting, morphological and rheological properties. Carbohydrate Polymers, 89(3), pp. 810-820, 2012. DOI: 10.1016/j.carbpol.2012.04.015
    *ref*/Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D. and Buleon, A., Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydrate Polymers, 74(4), pp. 802-812, 2008. DOI: 10.1016/j.carbpol.2008.04.047
    *ref*/Yagci, S. and Evci, T., Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snack produced from chickpea and wheat. International Journal of Food Science and Technology, 50(8), pp. 1901-1910, 2015. DOI: 10.1111/ijfs.12843
    *ref*/ICONTEC, Norma Técnica Colombiana NTC 2325. Café verde. Determinación de la pérdida de masa a 105 °C. Instituto Colombiano de Normas Técnicas y Certificación, Bogotá. 2005.
    *ref*/Siqueira, V.C., Resende, O. and Chaves, T.H., Drying kinetics of jatropha seeds. Rev. Ceres, [online]. 59(2), pp. 171-177, 2012. Available at: http://www.redalyc.org/articulo.oa?id=305226823004
    *ref*/Puerta-Quintero., G.I. y Pabón-Usaquén., J.P., Calidad física y sensorial del café cultivado en el Paisaje Cultural Cafetero de Colombia en Caldas. Revista Cenicafé, 69(1), pp. 16-31, 2018. Available at: https://www.cenicafe.org/es/publications/Revista69%281%29-Web1.pdf