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Listar por palabra clave "Internal structure"

Mostrando ítems 1-6 de 6

Comparative Study of the Rheological Behavior of Multiwalled Carbon Nanotubes and Nanofiber Composites Prepared by the Dilution of a Masterbatch of Polypropylene

Boronat Vitoria, Teodomiro; García Sanoguera, David; Pascual, J.; Peris, F.; Sánchez Nacher, Lourdes (Wiley-Blackwell, 2012-11-05)

In this investigation, the characteristics and the rheological properties of two different nanocomposite systems were investigated. These systems consisted of a dispersion of carbon nanotubes (CNTs) and carbon nanofibers ...
Impact of the tiger-nut milk co-product on fibre-enriched bread processing and storage: crumb structure-moisture-texture relationships

Verdú-Amat, Samuel; Alava, Cecibel; Barat Baviera, José Manuel; Carrascosa, Conrado; Grau Meló, Raúl (Blackwell Publishing, 2023-03)

[EN] The effect of including tiger-nut milk co-product on the bread-making process was studied. The impact of three wheat flour substitution co-product levels (5%, 10% and 20%) was tested by comparing to a control (pure ...
Improved revealing of hidden structures and defects for historic art sculptures using poisson image editing

Madrid García, José Antonio; Yahaghi, Effat; Mirzapour, Mahdi; Movafeghi, Amir (Elsevier, 2022-05)

[EN] Radiography is a non-destructive tool and offers the acquisition of detailed information on the internal features of sculptures as a cultural heritage. However, radiographs contain different levels of blurriness mainly ...
Packing confined hard spheres denser with adaptive prism phases

Oguz, Erdal C.; Merechal, Matthieu; Ramiro Manzano, Fernando; Rodríguez, Marie-Isabelle; Messina, Rene; Meseguer Rico, Francisco Javier; Loewen, Hartmut (American Physical Society, 2012-11-12)

[EN] We show that hard spheres confined between two parallel hard plates pack denser with periodic adaptive prismatic structures which are composed of alternating prisms of spheres. The internal structure of the prisms ...
Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2015-02)

The bread-making process is a set of operations where could be relevant to use monitoring methods. Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected. Several methods ...
Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system

Do, Gabsoo; Sase, Sadanori; Bae, Yeonghwan; Maeda, Tatsurou; Ueno, Shigeaki; Araki, Tetsuya (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The objective of this work was to establish a three-dimensional measuring method for the size, morphology and distribution of internal structure such as ice crystals, bubbles and solids content within an ice cream ...