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Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk

Food and Nutrition Sciences 2024年第8期15卷 807-826页

作者： Ilana Felberg Mercedes Concórdia Carrão-Panizzi Rosires Deliza Sidinéa Cordeiro de Freitas Manuela Cristina Pessanha de Araujo Santiago Marilia Penteado Stephan Monalisa Santana Coelho de Jesus Elisabeth Borges Gonçalves rosemar antoniassi Embrapa Food Technology Rio de Janeiro Brazil Embrapa Wheat Passo Fundo Brazil

Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three different segments of consumers. The soymilk from the conventional cultivar BRS284 achieved higher and similar acceptance score for the three consumer’s segments while the lipoxygenase free cultivars (BRS213 and BRS257) and specialty cultivar BRS216 showed higher score for two segments of consumers. The sensory evaluation of soymilk from different soybean cultivars could improve consumer uptake.

关键词： Preference Mapping Cluster Analysis Protein Phytate

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Tribological Approach and Surface Quality Analysis of Stainless Steel for Cutlery Applications after Surface Grinding

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材料科学与工程（中英文B版） 2020年第4期10卷 134-138页

作者： Mayara Fernanda Pereira Bruno Souza Abrão Rhander Viana rosemar Batista da Silva School of Mechanical Engineering Federal University of UberlândiaAv.João Naves deÁvila2121UberlândiaMGCEP 38408-100Brazil University of Brasilia GamaBrasília-DFCEP 72444-240Brazil

In precision machining processes such as grinding,for example,analysis of machined surface is important one of most parameters to evaluate process *** important is to perform tribological analysis to understand chip formation and abrasive wheel wear,thus enabling manufacturing of components free of thermal *** grinding,due to high hardness of abrasive grains that remove material from workpiece in chip form and very low values of radial depth of cut,combination of low roughness values and tight dimensional tolerances is ***,the parameters involved in this process are determinant in surface quality that is primarily evaluated in terms of surface roughness and workpiece *** this work,surface roughness(Rt parameter)and scanning electron microscope(SEM)images of ground surfaces of the AISI 420 martensitic stainless steel samples were *** were carried out in surface grinding with a white aluminum oxide wheel and an environmentally-friendly semisynthetic water-soluble *** values of radial depth of cut(10μm and 25μm)were *** results showed that the highest roughness values,deeper grooves on the machined surfaces as well as poorer surface quality were obtained after grinding under the severest cutting conditions.

关键词： Grinding AISI 420 martensitic stainless steel trigological analysis depth of cut surface roughness SEM images

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Surface Finish Evaluation of AISI P100 Steel after Grinding with MQL Technique with Different Flow Rates

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Journal of Mechanics Engineering and Automation 2020年第2期10卷 60-65页

作者： Bruno Souza Abrão Mayara Fernanda Pereira Cleudes Guimarães Lurian Souza Vieira da Silva Rodrigo deSouza Ruzzi rosemar Batista da Silva Eduardo Carlos Bianchi Alisson Rocha Machado School of Mechanical Federal University of UberlandiaUberlandia/MGCEP 38.408-208Brazil School of Engineering São Paulo State UniversityBauru/SPCEP 17.033-360Brazil Mechanical Engineering Graduate Program Pontifícia Universidade Católica do Paraná(PUC-PR)R.Imaculada Conceição1155Bairro Prado VelhoCEP 80215-901Curitiba/PRBrazil

Grinding operation is a finishing process often employed when high precision and narrow geometric tolerances are *** requirements can be achieved only if cutting conditions are properly selected,especially the cooling-lubrication *** general,grinding is performed in presence of cutting fluid,however,due to the environmental impacts and costs of the conventional coolant delivery technique(flow rates from 4 L/min to 300 L/min),alternative cooling-lubrication techniques have been developed on restriction of the coolants *** the several techniques,MQL(minimum quantity of lubricant)technique has received special attention from machining users because of its advantages in terms of surface quality of workpiece and drastic reduction in use of *** this context,this paper evaluated the performance of the MQL technique as compared to the flood coolant in peripheral surface grinding of AISI P100(VP100)steel with conventional aluminum oxide grinding wheel in relation to the surface roughness(Ra and Rz).Input parameters tested were equivalent chip thickness(0.09μm,0.18μm and 0.27μm)and flow rate of the cutting fluid(60 mL/h,150 mL/h and 240 mL/h)of the MQL *** showed that the grinding with MQL technique provided lower surface roughness values compared to conventional flood cooling,especially when machining under the intermediary cutting ***,with exception of heq of 0.09 m,the MQL technique resulted in lower values of Rz parameter as compared to the conventional coolant technique,regardless of the flow rate tested.

关键词： Grinding AISI P100 steel MQL technique equivalent chip thickness surface roughness

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