Development of silicon carbide substrates for aerospace applications

Payload and high-tech are important characteristics when the goals are aerospace applications. The development of the technologies associated to these applications has interests that transcend national boundaries and are of strategic importance to the nations. Ultra lightweight mirrors, supports and structures for optical systems are important part of this subject. This paper reports the development of SiC substrates, obtained by pressing, to be applied on embedded precision reflective optics. Different SiC granulometries, having YAG as sintering additive, were processed by: ball milling, drying and deagglomeration, sift, uniaxial and isostatic pressing, and, finally, argon atmosphere sintering at 1900°C. Different porosities were obtained according to the amount of organic material added. Into one side of the samples pellets of organic material were introduced to generate voids to reduce the weight of samples as a whole. The substrates were grinding and polished, looking for a SiC surface having low porosity, as porosity is directly related to light scattering that should be avoided on optical surfaces. Laser surface treatments were applied (using or not SiC barbotine) as a method to improve the surface quality. The samples were characterized by optical and laser confocal microscopy, roughness measurements and mechanical tests. The results are very promissory for future applications. © 2012 Materials Research Society.

Innovative winemaking: Consumer acceptance of red table wines

Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: All wines were produced by a standard procedure of vinification. Pre-drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance. Findings: Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre-drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples. Research limitations/implications: Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines. Practical implications: The wide acceptance of static pomace and pre-drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries. Social implications: The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines. Originality/value: The pre-drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries. © Emerald Group Publishing Limited.

Desenvolvimento e caracterização de vinhos tintos a partir de uvas cultivadas no noroeste paulista

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de biodiesel a partir de óleo residual reciclado e realização de testes comparativos com outros tipos de biodiesel e proporções de mistura em um moto-gerador

Pós-graduação em Engenharia Mecânica - FEIS

Análise perceptivo-auditiva e acústica da voz em crianças de 4 a 12 anos com obstrução nasal crônica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Osso esponjoso liofilizado de cão utilizado como enxerto puro e associado a plasma rico em plaquetas ou medula óssea em falhas ósseas induzidas em coelhos: estudo experimental

Pós-graduação em Cirurgia Veterinária - FCAV

Avaliação do tempo e métodos de aquecimento de toras de Eucalyptus grandis Hill ex-Maiden e sua influência no rendimento em laminação e na qualidade das lâminas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de uma base de dados de imagens digitais de madeira serrada de coníferas

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Efeito do sistema de secagem de crambe (Crambe abyssinica Hochst) na qualidade dos grãos e do óleo para produção de biodiesel

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Estudo da secagem do café cereja despolpado em diferentes tempos de fermentação

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Microencapsulação de oleoresina de cúrcuma (curcuma longa l.) em misturas de goma arábica, maltodextrina e amido modificado

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Características de secagem de bastões cárneos para alimentação canina

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Desidratação de abóbora (Cucurbita moschata) por métodos combinados

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeito da velocidade de congelamento sobre a liofilização, reidratação e atributos de qualidade de fatias de maçã

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeito da adição de revestimentos comestíveis sobre a qualidade de mamão desidratado após a secagem e durante o armazenamento

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE