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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/40385
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dc.contributor.authorLima, S. M.-
dc.contributor.authorBannwart, E. S.-
dc.contributor.authorOliveira, R. G.-
dc.contributor.authorAndrade, L. H. C.-
dc.contributor.authorRe, P. V. Del-
dc.contributor.authorJorge, N.-
dc.contributor.authorPedrochi, F.-
dc.contributor.authorConstantini, R.-
dc.contributor.authorMedina, A. N.-
dc.contributor.authorBaesso, M. L.-
dc.date.accessioned2014-05-20T15:31:10Z-
dc.date.accessioned2016-10-25T18:06:56Z-
dc.date.available2014-05-20T15:31:10Z-
dc.date.available2016-10-25T18:06:56Z-
dc.date.issued2008-01-01-
dc.identifierhttp://dx.doi.org/10.1140/epjst/e2008-00501-x-
dc.identifier.citationEuropean Physical Journal-special Topics. Les Ulis Cedex A: Edp Sciences S A, v. 153, p. 531-534, 2008.-
dc.identifier.issn1951-6355-
dc.identifier.urihttp://hdl.handle.net/11449/40385-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/40385-
dc.description.abstractIn this work we report on the use of the Thermal Lens method to verify the evolution of the thermal diffusivity of sunflower and soybean vegetable oils utilized in preparation of twenty five snacks portions. Our results show that the thermal diffusivity for sunflower oil does not change between 1 and 25 portions of fried snacks. By another hand, the soybean thermal diffusivity exhibits a little decrease for higher portion of fried snacks, indicating that for this oil the triglyceride level is reduced as a degradation process.en
dc.format.extent531-534-
dc.language.isoeng-
dc.publisherEdp Sciences S A-
dc.sourceWeb of Science-
dc.titleEvaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometryen
dc.typeoutro-
dc.contributor.institutionUniv Estadual Mato Grosso Sul-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)-
dc.description.affiliationUniv Estadual Mato Grosso Sul, Grp Espect Opt & Fototerm, BR-79804970 Dourados, MS, Brazil-
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letra & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 SJ do Rio Preto, SP, Brazil-
dc.description.affiliationUniversidade Estadual de Maringá (UEM), Grp Estudos Efeitos Fototermicos, BR-87020900 Maringa, PR, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letra & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 SJ do Rio Preto, SP, Brazil-
dc.identifier.doi10.1140/epjst/e2008-00501-x-
dc.identifier.wosWOS:000254041300120-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofEuropean Physical Journal: Special Topics-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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