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Anderson Ferreira Vilela
Universidade Federal da Paraíba

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Journal article
Published: 18 July 2021 in Research, Society and Development
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Esse estudo objetivou-se avaliar as características físico-químicas do pó de Araçá-boi liofilizado, e o comportamento higroscópico utilizando isotermas de adsorção e diferentes modelos matemáticos. As formulações da polpa de Araçá-boi com diferentes concentrações de maltodextrina (14, 21 e 28%) foram congeladas em freezer à -18 °C, em seguida, desidratadas em liofilizador de bancada. Foram determinados os parâmetros de teor de água, sólidos totais, pH e acidez titulavel. As isotermas de adsorção de água do pó de Araçá-boi nas temperaturas de 25, 30 e 35 °C foram determinadas usando o método especial indireto estático, utilizando o higrômetro Aqualab, para medir a atividade de água. Os modelos de Henderson, Oswin, Halsey, GAB e Peleg foram ajustados às isotermas de adsorção de água utilizando regressão não linear. A partir do coeficiente de determinação (R2) e do desvio percentual médio (P), verificou-se que, entre os modelos estudados e considerando as temperaturas testadas, os valores de R2 obtidos em GAB, Halsey e Peleg estão tão próximos entre si que, no pior dos casos, não superam 0,9% de diferença. A melhor representação matemática das isotermas foi obtida pelo modelo de GAB, uma vez que apresentou os menores valores para Xm, sendo, portanto, o modelo que melhor explica o ganho de água.

ACS Style

Romário Oliveira de Andrade; Nadson Libio Bezerra Ferreira; Gustavo Santos de Lima; Ana Raquel Carmo de Lima; Caio Franklin Vieira de Figueiredo; Eduardo Henrique Santos de Lima; Saul Ramos de Oliveira; Edilayane Da Nóbrega Santos; Josivanda Palmeira Gomes; Ana Paula Trindade Rocha; Gilsandro Alves da Costa; Anderson Ferreira Vilela. Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina. Research, Society and Development 2021, 10, 1 .

AMA Style

Romário Oliveira de Andrade, Nadson Libio Bezerra Ferreira, Gustavo Santos de Lima, Ana Raquel Carmo de Lima, Caio Franklin Vieira de Figueiredo, Eduardo Henrique Santos de Lima, Saul Ramos de Oliveira, Edilayane Da Nóbrega Santos, Josivanda Palmeira Gomes, Ana Paula Trindade Rocha, Gilsandro Alves da Costa, Anderson Ferreira Vilela. Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina. Research, Society and Development. 2021; 10 (9):1.

Chicago/Turabian Style

Romário Oliveira de Andrade; Nadson Libio Bezerra Ferreira; Gustavo Santos de Lima; Ana Raquel Carmo de Lima; Caio Franklin Vieira de Figueiredo; Eduardo Henrique Santos de Lima; Saul Ramos de Oliveira; Edilayane Da Nóbrega Santos; Josivanda Palmeira Gomes; Ana Paula Trindade Rocha; Gilsandro Alves da Costa; Anderson Ferreira Vilela. 2021. "Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina." Research, Society and Development 10, no. 9: 1.

Journal article
Published: 16 July 2021 in Energies
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This work aims to study the drying of clay ceramic materials with arbitrary shapes theoretically. Advanced phenomenological mathematical models based on lumped analysis and their exact solutions are presented to predict the heat and mass transfers in the porous material and estimate the transport coefficients. Application has been made in hollow ceramic bricks. Different simulations were carried out to evaluate the effect of drying air conditions (relative humidity and speed) under conditions of forced and natural convection. The transient results of the moisture content and temperature of the brick, and the convective heat and mass transfer coefficients are presented, discussed and compared with experimental data, obtaining a good agreement. It was found that the lower the relative humidity is and the higher the speed of the drying air is, the higher the convective heat and mass transfer coefficients are at the surface of the brick and in the holes, and the faster the moisture removal material and heating is. Based on the predicted results, the best conditions for brick drying were given. The idea is to increase the quality of the brick after the process, to reduce the waste of raw material and energy consumption in the process.

ACS Style

Elisiane Lima; João Delgado; Ana Guimarães; Wanderson Lima; Ivonete Santos; Josivanda Gomes; Rosilda Santos; Anderson Vilela; Arianne Viana; Genival Almeida; Antonio Lima; João Franco. Drying and Heating Processes in Arbitrarily Shaped Clay Materials Using Lumped Phenomenological Modeling. Energies 2021, 14, 4294 .

AMA Style

Elisiane Lima, João Delgado, Ana Guimarães, Wanderson Lima, Ivonete Santos, Josivanda Gomes, Rosilda Santos, Anderson Vilela, Arianne Viana, Genival Almeida, Antonio Lima, João Franco. Drying and Heating Processes in Arbitrarily Shaped Clay Materials Using Lumped Phenomenological Modeling. Energies. 2021; 14 (14):4294.

Chicago/Turabian Style

Elisiane Lima; João Delgado; Ana Guimarães; Wanderson Lima; Ivonete Santos; Josivanda Gomes; Rosilda Santos; Anderson Vilela; Arianne Viana; Genival Almeida; Antonio Lima; João Franco. 2021. "Drying and Heating Processes in Arbitrarily Shaped Clay Materials Using Lumped Phenomenological Modeling." Energies 14, no. 14: 4294.

Journal article
Published: 27 April 2021 in Energies
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Vegetable fibers have inspired studies in academia and industry, because of their good characteristics appropriated for many technological applications. Sisal fibers (Agave sisalana variety), when extracted from the leaf, are wet and must be dried to reduce moisture content, minimizing deterioration and degradation for long time. The control of the drying process plays an important role to guarantee maximum quality of the fibers related to mechanical strength and color. In this sense, this research aims to evaluate the drying of sisal fibers in an oven with mechanical air circulation. For this purpose, a transient and 3D mathematical model has been developed to predict moisture removal and heating of a fiber porous bed, and drying experiments were carried out at different drying conditions. The advanced model considers bed porosity, fiber and bed moisture, simultaneous heat and mass transfer, and heat transport due to conduction, convection and evaporation. Simulated drying and heating curves and the hygroscopic equilibrium moisture content of the sisal fibers are presented and compared with the experimental data, and good concordance was obtained. Results of moisture content and temperature distribution within the fiber porous bed are presented and discussed in details. It was observed that the moisture removal and temperature kinetics of the sisal fibers were affected by the temperature and relative humidity of the drying air, being more accentuated at higher temperature and lower relative humidity, and the drying process occurred in a falling rate period.

ACS Style

Jacqueline Diniz; João Delgado; Anderson Vilela; Ricardo Gomez; Arianne Viana; Maria Figueiredo; Diego Diniz; Isis Rodrigues; Fagno Rolim; Ivonete Santos; João Carmo; Antonio Lima. Drying of Sisal Fiber: A Numerical Analysis by Finite-Volumes. Energies 2021, 14, 2514 .

AMA Style

Jacqueline Diniz, João Delgado, Anderson Vilela, Ricardo Gomez, Arianne Viana, Maria Figueiredo, Diego Diniz, Isis Rodrigues, Fagno Rolim, Ivonete Santos, João Carmo, Antonio Lima. Drying of Sisal Fiber: A Numerical Analysis by Finite-Volumes. Energies. 2021; 14 (9):2514.

Chicago/Turabian Style

Jacqueline Diniz; João Delgado; Anderson Vilela; Ricardo Gomez; Arianne Viana; Maria Figueiredo; Diego Diniz; Isis Rodrigues; Fagno Rolim; Ivonete Santos; João Carmo; Antonio Lima. 2021. "Drying of Sisal Fiber: A Numerical Analysis by Finite-Volumes." Energies 14, no. 9: 2514.

Journal article
Published: 22 January 2021 in Membranes
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This research aims to study the process of separating water contaminated with oil using a hydrocyclone with a porous wall (membrane), containing two tangential inlets and two concentric outlets (concentrate and permeate), at the base of the equipment. For the study, the computational fluid dynamics technique was used in a Eulerian–Eulerian approach to solve the mass and linear momentum conservation equations and the turbulence model. The effects of the concentration polarization layer thickness and membrane rejection coefficient on the permeate flow, hydrodynamic behavior of the fluids inside the hydrocyclone, and equipment performance were evaluated. Results of the velocity, transmembrane pressure and oil concentration profiles along the equipment, and hydrocyclone performance are presented and analyzed. The results confirmed the effect of the membrane rejection coefficient on the equipment performance and the high potential of the hydrocyclone with a porous wall to be used in the oil–water mixture separation.

ACS Style

Sirlene Nunes; Hortência Magalhães; Ricardo Gomez; Anderson Vilela; Maria Figueiredo; Rosilda Santos; Fagno Rolim; Rodrigo Souza; Severino Farias Neto; Antonio Lima. Oily Water Separation Process Using Hydrocyclone of Porous Membrane Wall: A Numerical Investigation. Membranes 2021, 11, 79 .

AMA Style

Sirlene Nunes, Hortência Magalhães, Ricardo Gomez, Anderson Vilela, Maria Figueiredo, Rosilda Santos, Fagno Rolim, Rodrigo Souza, Severino Farias Neto, Antonio Lima. Oily Water Separation Process Using Hydrocyclone of Porous Membrane Wall: A Numerical Investigation. Membranes. 2021; 11 (2):79.

Chicago/Turabian Style

Sirlene Nunes; Hortência Magalhães; Ricardo Gomez; Anderson Vilela; Maria Figueiredo; Rosilda Santos; Fagno Rolim; Rodrigo Souza; Severino Farias Neto; Antonio Lima. 2021. "Oily Water Separation Process Using Hydrocyclone of Porous Membrane Wall: A Numerical Investigation." Membranes 11, no. 2: 79.

Journal article
Published: 31 October 2020 in Research, Society and Development
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The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.

ACS Style

Maria José De Figueiredo; Anderson Ferreira Vilela; Celene Ribeiro Ataide; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Érica De Andrade Vieira. Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse. Research, Society and Development 2020, 9, 1 .

AMA Style

Maria José De Figueiredo, Anderson Ferreira Vilela, Celene Ribeiro Ataide, Rossana Maria Feitosa De Figueirêdo, Cristiani Viegas Brandão Grisi, Arianne Dantas Viana, Érica De Andrade Vieira. Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse. Research, Society and Development. 2020; 9 (11):1.

Chicago/Turabian Style

Maria José De Figueiredo; Anderson Ferreira Vilela; Celene Ribeiro Ataide; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Érica De Andrade Vieira. 2020. "Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse." Research, Society and Development 9, no. 11: 1.

Conference paper
Published: 01 January 2020 in Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação
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ACS Style

Maria Jose De Figueiredo; Anderson Ferreira Vilela; Celene Ataíde Cordeiro Ribeiro; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Jerônimo Galdino Dos Santos; Érica De Andrade Vieira. DESENVOLVIMENTO E CARACTERIZAÇÃO DE PÃO TIPO FRANCÊS COM SUBSTITUIÇÃO PARCIAL DA FARINHA DE TRIGO POR BAGAÇO DE MALTE. Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação 2020, 1 .

AMA Style

Maria Jose De Figueiredo, Anderson Ferreira Vilela, Celene Ataíde Cordeiro Ribeiro, Rossana Maria Feitosa De Figueirêdo, Cristiani Viegas Brandão Grisi, Arianne Dantas Viana, Jerônimo Galdino Dos Santos, Érica De Andrade Vieira. DESENVOLVIMENTO E CARACTERIZAÇÃO DE PÃO TIPO FRANCÊS COM SUBSTITUIÇÃO PARCIAL DA FARINHA DE TRIGO POR BAGAÇO DE MALTE. Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação. 2020; ():1.

Chicago/Turabian Style

Maria Jose De Figueiredo; Anderson Ferreira Vilela; Celene Ataíde Cordeiro Ribeiro; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Jerônimo Galdino Dos Santos; Érica De Andrade Vieira. 2020. "DESENVOLVIMENTO E CARACTERIZAÇÃO DE PÃO TIPO FRANCÊS COM SUBSTITUIÇÃO PARCIAL DA FARINHA DE TRIGO POR BAGAÇO DE MALTE." Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação , no. : 1.

Conference paper
Published: 01 January 2020 in Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação
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ACS Style

Arianne Dantas Viana; Gleyce Swellen De Azevedo Moura; Karolayne Da Silva Luz; Erick Gabriel Da Silva; Mikassia Rosa Faustino; Felipe Moreira Da Silva; Maria Jose De Figueiredo; Anderson Ferreira Vilela. ELABORAÇÃO DE BOLINHOS FRITOS COM FARINHA DE ARROZ (Oryza sativa L.). Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação 2020, 1 .

AMA Style

Arianne Dantas Viana, Gleyce Swellen De Azevedo Moura, Karolayne Da Silva Luz, Erick Gabriel Da Silva, Mikassia Rosa Faustino, Felipe Moreira Da Silva, Maria Jose De Figueiredo, Anderson Ferreira Vilela. ELABORAÇÃO DE BOLINHOS FRITOS COM FARINHA DE ARROZ (Oryza sativa L.). Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação. 2020; ():1.

Chicago/Turabian Style

Arianne Dantas Viana; Gleyce Swellen De Azevedo Moura; Karolayne Da Silva Luz; Erick Gabriel Da Silva; Mikassia Rosa Faustino; Felipe Moreira Da Silva; Maria Jose De Figueiredo; Anderson Ferreira Vilela. 2020. "ELABORAÇÃO DE BOLINHOS FRITOS COM FARINHA DE ARROZ (Oryza sativa L.)." Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação , no. : 1.