Structural, physical, and chemical modifications induced by microwave heating on native agar-like galactans

Native agars from Gracilaria vermiculophylla produced in sustainable aquaculture systems (IMTA) were extracted under conventional (TWE) and microwave (MAE) heating. The optimal extracts from both processes were compared in terms of their properties. The agars’ structure was further investigated through Fourier transform infrared and NMR spectroscopy. Both samples showed a regular structure with an identical backbone, β-D-galactose (G) and 3,6-anhydro-α-L-galactose (LA) units; a considerable degree of methylation was found at C6 of the G units and, to a lesser extent, at C2 of the LA residues. The methylation degree in the G units was lower for MAEopt agar; the sulfate content was also reduced. MAE led to higher agar recoveries with drastic extraction time and solvent volume reductions. Two times lower values of [η] and Mv obtained for the MAEopt sample indicate substantial depolymerization of the polysaccharide backbone; this was reflected in its gelling properties; yet it was clearly appropriate for commercial application in soft-texture food products.

Microstructure, mechanical properties and chemical degradation of brazed AISI 316 stainless steel/alumina systems

The main aims of the present study are simultaneously to relate the brazing parameters with: (i) the correspondent interfacial microstructure, (ii) the resultant mechanical properties and (iii) the electrochemical degradation behaviour of AISI 316 stainless steel/alumina brazed joints. Filler metals on such as Ag–26.5Cu–3Ti and Ag–34.5Cu–1.5Ti were used to produce the joints. Three different brazing temperatures (850, 900 and 950 °C), keeping a constant holding time of 20 min, were tested. The objective was to understand the influence of the brazing temperature on the final microstructure and properties of the joints. The mechanical properties of the metal/ceramic (M/C) joints were assessed from bond strength tests carried out using a shear solicitation loading scheme. The fracture surfaces were studied both morphologically and structurally using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS) and X-ray diffraction analysis (XRD). The degradation behaviour of the M/C joints was assessed by means of electrochemical techniques. It was found that using a Ag–26.5Cu–3Ti brazing alloy and a brazing temperature of 850 °C, produces the best results in terms of bond strength, 234 ± 18 MPa. The mechanical properties obtained could be explained on the basis of the different compounds identified on the fracture surfaces by XRD. On the other hand, the use of the Ag–34.5Cu–1.5Ti brazing alloy and a brazing temperature of 850 °C produces the best results in terms of corrosion rates (lower corrosion current density), 0.76 ± 0.21 μA cm−2. Nevertheless, the joints produced at 850 °C using a Ag–26.5Cu–3Ti brazing alloy present the best compromise between mechanical properties and degradation behaviour, 234 ± 18 MPa and 1.26 ± 0.58 μA cm−2, respectively. The role of Ti diffusion is fundamental in terms of the final value achieved for the M/C bond strength. On the contrary, the Ag and Cu distribution along the brazed interface seem to play the most relevant role in the metal/ceramic joints electrochemical performance.

Diagnóstico de higiene e segurança no trabalho: proposta de medidas correctivas

O trabalho que é de seguida apresentado foi desenvolvido durante o estágio efectuado no Instituto de Desenvolvimento e Inovação Tecnológica (IDIT), tendo em vista a realização de um projecto de fim de Mestrado em Engenharia Química no ramo de Tecnologias de Protecção Ambiental. O projecto teve como principal objectivo a elaboração de um diagnóstico de Segurança, Higiene e Saúde no Trabalho tendo por base as medições de factores de riscos, efectuadas numa empresa pertencente ao sector da alimentação, e o seu respectivo enquadramento legal. A realização deste trabalho consistiu na avaliação de factores físicos e químicos presentes em todas as actividades industriais, que podem constituir riscos para a higiene, saúde e segurança dos trabalhadores. Os factores considerados neste estudo foram: o ruído, a iluminância, as vibrações, o ambiente térmico e os contaminantes químicos. Ao longo do trabalho são apresentados os resultados obtidos nas avaliações efectuadas e a sua análise, que permitiu o conhecimento das condições de trabalho, para as diversas actividades desempenhadas na empresa, revelando as não concordâncias dos factores estudados. Segundo os resultados obtidos conclui-se que a empresa apresenta condições de Higiene, Saúde e Segurança bastantes satisfatórias, apresentando apenas algumas não conformidades, particularmente nos níveis de pressão sonora. No entanto, estas não conformidades podem ser contornadas com a aplicação de medidas correctivas previstas no enquadramento legal que abrange cada factor avaliado. A escassez de tempo não permitiu a elaboração de um diagnóstico de HST completo, uma vez que, uma análise de risco completa necessita de um estudo mais aprofundado na área e uma prática considerável, que não foi possível adquirir até então.

Effects of storage, processing and proteolytic digestion on microcystin-LR concentration in edible clams

Accumulation of microcystin-LR (MC-LR) in edible aquatic organisms, particularly in bivalves, is widely documented. In this study, the effects of food storage and processing conditions on the free MC-LR concentration in clams (Corbicula fluminea) fed MC-LR-producing Microcystisaeruginosa (1 × 105 cell/mL) for four days, and the bioaccessibility of MC-LR after in vitro proteolytic digestion were investigated. The concentration of free MC-LR in clams decreased sequentially over the time with unrefrigerated and refrigerated storage and increased with freezing storage. Overall, cooking for short periods of time resulted in a significantly higher concentration (P < 0.05) of free MC-LR in clams, specifically microwave (MW) radiation treatment for 0.5 (57.5%) and 1 min (59%) and boiling treatment for 5 (163.4%) and 15 min (213.4%). The bioaccessibility of MC-LR after proteolytic digestion was reduced to 83%, potentially because of MC-LR degradation by pancreatic enzymes. Our results suggest that risk assessment based on direct comparison between MC-LR concentrations determined in raw food products and the tolerable daily intake (TDI) value set for the MC-LR might not be representative of true human exposure.

Emerging (Bio)Sensing Technology for Assessing and Monitoring Freshwater Contamination – Methods and Applications

Ecological Water Quality - Water Treatment and Reuse