Análise da troca de calor em sistemas de injeção de termoplásticos – um estudo de caso: polipropileno

The purpose of this work was to define the processes through which the cooling of thermoplastics parts occur inside the mold cavity in an injection process. The plastic materials have become more widespread in the automobile industry and, among its manufacturing processes, injection moulding develops quickly, allowing the manufacturing of quality parts in great volumes. Data was collected from the injection of Volkswagen Gol NF 23X (Gol Generation 5). Using approximated methods for calculation for the heat Exchange inside the mould, in the cooling system, the required water flow was determined to properly cool the parts. Comparing the obtained value with Project specifications, it was verified that the method, in spite of incurring in some mistakes, is efficient in determining the flow of cooling fluid and serves as a verification tool for the parameters defined on project, and can be applied to simple projects. The definition of the cooling system, in practice, is dependent on innumerable variables and each case must be approached in itself, since the parameters for one product may not be ideal for another

Análise da qualidade microbiológica em leite pasteurizado, tipo C, recém pasteurizado e na data de validade

The conservation of raw milk for long periods of time under refrigeration can result in the lost of its quality. This happens because bacterias, capable of developing in low temperatures, as psichrotrophics, in milk, associates with its enzymatic activities, are capable to degradate it. Although the pasteurization of milk sufficiently diminishes the transmission of the illnesses, that generally eliminates such microorganisms, is not a total efficient process because many enzymes produced for such bacterias are termostable, being able to resist the treatment and to remain active, leading to the loss of the quality of milk and its derivatives. The Normative Instruction 51 of 2002 established that milk must be cooled and stored in the production property, what resulted increasing the incidence of such bacteria in population destined milk. In some parts of the world contaminated milk is causing serious risks to the health of the population, assuming great importance in Public Health, mainly in relation to the hygienic-sanitary conditions of the product. ANVISA establishes, thus, maximum bacteriological concentration that must be evidenced before commercializing the product, guaranteeing the quality of milk as proper for consumption. Based on these aspects, the objective of this work is the microbiological analysis of 30 milk samples type C, collected in bakeries of the city Botucatu, in the state of São Paulo. Analysis were made to determinate the most likely number of termotolerants coliforms, as well the number of colony units of psichrotrophics bacterias, the presence of Salmonella and the enumeration of positive Staphylococcus aureus, at the moment of purchase and validity of the products

Análise teórica e experimental de uma ventaneira de alto forno, visando seu comportamento térmico e fluidodinâmico

In this work, it was studied the thermal and fluid dynamic behavior from theorical and experimental point of view of a blast furnace tuyere. The tuyere is responsible for the hot air insuflation into the blast furnace. The parameter used in the comparison was the difference between the cooling water inlet and outlet temperatures. There were used forced convection correlations inside circular sections with adequations for non circular sections. Based on operations dates of flux and thermal loads it was possible to model numerically the tuyere, and, since it was obtained the wall temperatures, estimate the conduction and convection resistances and the heat flux through the walls in contact with the water. The total heat fluxes from wall to water were applied to the energy conservation equation where could be estimated the theorical temperature variation. Compared to the real value, the theorical value presented a difference of 0,2 °C. Considering that the boundary conditions around the tuyere are transitories and that your channels have some rugosity irregularities we can consider the estimation method for cooling system coherent with the real operational parameters

Estudo da influência da aplicação do fluido de corte no torneamento da liga de alumínio AA7075

One of the ways to minimize the effects of unproductive time caused by tool wear can be achieved by introducing an efficient system of lubrication and cooling in the process. However, in the last decade the research had the goal to restrict the maximum use of refrigerants and / or lubricants in metal-mechanical production. The important factors that justify this procedure include the operational costs of production, ecological issues, and the legal requirements of environmental conservation and preservation of human health. The purpose of the proposed work is the study of machining by turning with the focus on the influence caused by the application of cutting fluid in several ways of application (abundant and MQF) and also by comparing the results obtained by machining without the presence of fluid . For this purpose, the turning tests are conducted using an aluminum alloy (AA 7075). The response variables to be analyzed were obtained from the roughness (Ra and Ry), the stresses presented (VB) and their progression in relation to the cutting length achieved, the type of chip formed, in addition to changes in the degree of finish (roughness) presented by the turned parts. The results of this study should provide more detailed information about the actual influence of cutting fluids in turning this alloy, which are characterized by high rates of deformation when the formation of damaging your chip machining and also the quality of surface generated. Therefore, it is expected to provide subsidies to promote the optimization of machining this alloy making the most of the role of cutting fluid

Proposta de metodologia para aplicação de eficiência energética em uma usina hidrelétrica

Pós-graduação em Engenharia Mecânica - FEG

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Características seminais e resfriamento de sêmen de tamanduá (Myrmecophaga tridactyla) de vida livre

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise comparativa dos métodos MQL, MQL/Água e convencional na retificação cilíndrica do aço ABNT 52100, com rebolo de óxido de alumínio

Pós-graduação em Engenharia Mecânica - FEB

Quality of Louis melons stored under four storage temperatures

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito de métodos de desgaste com pontas diamantadas e da ressinterização sobre o limite de fadiga flexural de uma zircônia parcialmente estabilizada por ítria

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Modelo distribuído aplicado à análise de evaporadores do tipo tubo aletado

Pós-graduação em Engenharia Mecânica - FEIS

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.

Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado

The objective of this trial was to evaluate the effect of ascorbic acid (AA) and calcium chloride (CaCl2) applied by immersion at temperatures of 20 and 40 degrees C on the physicochemical and sensory characteristics of minimally processed cabbage, stored under refrigeration. Cabbages were processed in an industrial food processing equipment to be cut in slices with thickness of 3 mm. Slices were immersed in sodium hypochlorite (50 ppm) during 5 minutes for sanitization. After, the following treatments were carried out T1= control (immersion in water during 5 minutes at 20 degrees C); T2= immersion in 1% AA solution, during 5 minutes at 20 degrees C; T3= immersion in 2% AA solution, during 5 minutes at 20 degrees C; T4= immersion in 1% CaCl2 solution during 5 minutes at 20 degrees C; T5= immersion in 2% CaCl2 solution during 5 minutes at 20 degrees C, T6= immersion in 1% CaCl2 solution during 5 minutes at 40 degrees C; and T7= immersion in 2% CaCl2 solution during 5 minutes at 40 degrees C; with four replications each one. After application of treatments, cabbage was centrifuged during one minute, wrapped with polyvinyl chloride, 20 mu m, in trays of expanded polystyrene and maintained in refrigerated environment, at 6 +/- 1 degrees C and 85-90% of relative humidity, during eight days. Little increasing was observed in pH and titratable acidity values and reduction in soluble solids during conservation period on all treatments. Treatment with AA did not differ from control for color and general appearance, while treatment with 2% CaCl2 at 20 degrees C maintained the best quality, with less intensity of browning, best general appearance and purchase intent and least strange odor at the end of evaluation period.

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

O caqui apresenta uma safra curta, sendo necessário estender seu período de comercialização utilizando técnicas adequadas de armazenamento. O objetivo deste trabalho foi avaliar o uso da radiação gama na qualidade pós-colheita de caquis 'Giombo' destanizados. Frutos colhidos meio-maduros e com aproximadamente 50 % da coloração verde, foram destanizados, acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD) e submetidos à radiação gama (60Co). Os frutos foram armazenados durante 35 dias, sob refrigeração (0±0,5 ºC e 85 ± 0,5% UR). Os tratamentos realizados foram: T1 - 0,0 kGy; T2 - 0,3 kGy; T3 - 0,6 kGy; T4 - 0,9 kGy; T5 - 1,2 kGy. As análises realizadas a cada 7 dias foram: perda de massa, atividade respiratória, teores de sólidos solúveis (SS), ácido ascórbico, acidez titulável (AT) e relação SS/AT. Os frutos submetidos à dose de 0,6 kGy apresentaram o menor percentual de perda de massa e produção de CO2 ao longo do período experimental. Os teores de SS e AT permaneceram estáveis e sem diferenças devido às doses de irradiação aplicadas. Os tratamentos com 0,3 KGy e 0,6 KGy foram os mais eficazes na manutenção da firmeza nos caquis. Nos teores de ácido ascórbico, observou-se redução ao longo do período experimental, sendo os menores valores apresentados para a maior dose de irradiação (1,2 KGy).

Comparação termométrica entre preparos cavitários realizados com turbinas de alta-rotação e laser de Er:YAG

The aim of this study was to compare temperature increases produced by a well-known equipment, the high-speed handpieces, with a relatively new instrument, the Er:YAG laser (350 mJ/10 Hz). Thirty-five bovine mandibular incisors, which were reduced to an enamel/dentin thickness of 2,5 mm, were used. Cavity preparation was done till a depth of 2, 5 mm. A thermocouple was placed to read the temperature inside of the pulp chamber. Analysis was performed in these groups: I - high-speed handpiece without water-cooling (n=10); II - high-speed handpiece with water-cooling (n=10); III - Er:YAG laser without water-cooling (n=5); IV- Er:YAG laser with water-cooling (n=10) Group III had only 5 teeth because it was impossible to properly make the cavity preparations by the laser equipment without water cooling. The temperature increases were recorded in a computer linked to the thermocouples and the data of the groups I, II and IV were submitted to Dunn's multiple comparison test (p<0,05). The medium temperature increases were: 11,64ºC for group I, 0,96ºC for group II, 40,86ºC for group III and 2,9°C for group IV. There were no statistical differences between groups lI and IV, and these were different from group I. The cavity preparations made by the high-speed and the laser equipment generated very similar heat increases under water-cooling. The water-cooling is essential to avoid aggressive temperature increases, both when using the high-speed and the laser equipment, and with laser it is especially necessary for ablation of enamel