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

Effect of different light-curing techniques on hardness of a microhybrid dental composite resin

Coordenação de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)

Estudo in vivo e in vitro da incidência de bifurcação do canal radicular de incisivos inferiores pelo método radiográfico digital direto

Pós-graduação em Biopatologia Bucal - ICT

Gibberellic acid, ozone and 1-methylcyclopropene on the gray mold control in avant garde rose

Gray mold caused by Botrytis cinerea is considered the major disease of greenhouse grown flowers. The goal of this study was to evaluate the effects of gibberellic acid (GA3), ozone, and 1-MCP, applied on postharvest, on the gray mold control in 'Avant Garde' rose. Rose flowers were artificially inoculated with B. cinerea (104 conidia ml-1) and non-inoculated. After treatments, roses were stored under room conditions (20±2°C/80±5% RH) and checked for gray mold incidence and severity. Spraying of GA3 at 25, 50, and 75 mg L-1 on non-inoculated roses reduced the area under the disease progress curve (AUDPC) of gray mold incidence in 41, 40 and 54%, respectively. Continuous application of ozone at 2.7 ppm reduced 14-folds B. cinerea sporulation. On the other hand, 1-MCP did not control gray mould in rose. These results showed that GA3 sprays and ozone contribute to postharvest control of gray mold in cut rose and can be utilized on integrated disease management.

Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.