Temperature Changes in Gutta-Percha and Resilon Cones Induced by a Thermomechanical Compaction Technique

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

Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta

With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. This study aimed to assess the effect of extrusion temperature, moisture content and screw speed on the thermal and viscosity properties of extruded cassava flour. The results showed significant effects of process parameters on the viscosity properties, with effect of screw speed on cold viscosity, viscosity peak and breakdown. The viscosity peak was influenced by the three parameters of extrusion process. No significant effects of operational conditions were observed on the final viscosity and retrogradation. The thermal properties of extruded cassava flours showed no residual enthalpy of gelatinization.

Non-isothermal decomposition kinetics of the interaction of poly(ethylene terephthalate) with alkyd varnish

The recycling of soft drink bottles poly(ethylene terephthalate) (PET) has been used as an additive in varnish containing alkyd resin. The PET, called to recycled PET (PET-R), was added to the varnish in increasing amounts. Samples of varnish containing PET-R (VPET-R) were used as a film onto slides and its thermal properties were evaluated using thermogravimetry (TG). Throughout the visual analysis and thermal behavior of VPET-R it is possible to identify that the maximum amount of PET-R added to the varnish without changing in the film properties was 2%.The kinetic parameters, such as activation energy (E) and the pre-exponential factor (A) were calculated by the isoconversional Flynn-Wall-Ozawa method for the samples containing 0.5 to 2.0% PET-R. A decrease in the values of E was verified for lower amounts of PET-R for the thermal decomposition reaction. A kinetic compensation effect (KCE) represented by the lnA=-13.42+0.23E equation was observed for all samples. The most suitable kinetic model to describe this decomposition process is the autocatalytic Sestak-Berggren, being the model applied to heterogeneous systems.

Effect of lactic acid and UV irradiation on the cassava and corn starches

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

Extração e caracterização do amido de diferentes genótipos de bananeira

A banana, uma das principais herbáceas cultivadas em grande quantidade no mundo e importante fonte de energia para as pessoas, tem obtido interesse como matéria-prima para a produção de farinha e fécula para uso alimentício e outros fins industriais, devido ao elevado conteúdo de amido nos frutos verdes. O trabalho teve como objetivo caracterizar os frutos verdes de sete genótipos de bananeira quanto à composição química e avaliar o conteúdo de amilose, propriedades de pasta e térmicas dos amidos destes genótipos. Os resultados obtidos mostraram diferenças significativas na composição química dos frutos, com maior teor de amido na cultivar Figo Cinza. As análises dos amidos mostraram valores de amilose de 26,68 a 33,95% e propriedades de pasta com elevado pico de viscosidade, baixa resistência à temperatura e agitação (quebra de viscosidade) e tendência à retrogradação para todos os amidos. Nas propriedades térmicas, os amidos mostraram um endoderma, temperatura de gelatinização na faixa de 60 a 73ºC com DH variando de 11,6 a 16,99 J g-1 na gelatinização e 4,11 a 7,97 J g-1 na retrogradação.

Efeito do tratamento das fibras nas propriedades do biocompósito de amido termoplástico/policaprolactona/sisal

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

Some structural and physicochemical characteristics of tuber and root starches

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90 degrees C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3 mu m for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.

Development of Novel Guava Puree Films Containing Chitosan Nanoparticles

One of the overall goals of industries is to use packages that do not cause environmental problems at disposal time, but that have the same properties as the conventional ones. The goal of this study is to synthesize edible films based on hydroxypropyl methylcellulose (HPMC) with guava puree and chitosan (CS) nanoparticles. This was divided into two stages, the first is the synthesis of chitosan nanoparticles and the second is the production of the films. For the nanoparticles, average size and zeta potential measurements were performed. The characterizations of mechanical and thermal properties, solubility and water vapor permeability tests were conducted in the films. It was observed that when the nanoparticles were added to HPMC and guava puree films, they improved their mechanical and thermal properties, as well as decreased the films solubility and permeability. The potential application of the films prepared would be in edible films with flavor and odor to extend the shelf life of products.

New strategies in the preparation of exfoliated thermoplastic starch-montmorillonite nanocomposites

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

Photothermal Study of Two Different Nanofluids Containing SiO2 and TiO2 Semiconductor Nanoparticles

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Calorimetric and SEM studies of PHB-PET polymeric blends

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Chlorine evolution during the fusion of chlorofluoroindate glasses

Samples with a composition of 40InF 3-20ZnF 2-5MCl- xBaF 2-ySrF 2, where M=Na, Li and x+y=35 mol%, were prepared. The thermal properties related to the Ba/Sr ratio and to the remaining chlorine content in the glasses were studied. Thermal stability is improved with the addition of chlorine. However, chlorine concentration is regulated by the sublimation of indium fluorides which takes place at about 600°C. Indium fluorides arc formed during glass fusion. The mechanisms of chlorine sublimation were studied. © 2005 Akadémiai Kiadó, Budapest.

Viscosity, pH, and moisture effect in the porosity of poly(furfuryl alcohol)

The poly(furfuryl alcohol) is highly indicated to obtain advanced carbonaceous materials due mainly to its good carbon yield (around 50%) and a controllable cure reaction. In the processing of some carbonaceous materials, such as monolithic vitreous carbon, it is necessary to make sure that the material has the smallest porosity to be used in nobler applications such as heart valves and aerospace integrated systems. In this manuscript, a design of experiments was used to study the influence of viscosity, pH, and moisture in the porosity of the cured material. This study shows that the moisture exerts a significant influence on the porosity and the trend of the results lead to conclude that lower viscosity and moisture, and the use of non-neutralized poly(furfuryl alcohol) resins lead to obtain materials with better quality. © 2012 Wiley Periodicals, Inc.

Bionanocomposites from electrospun PVA/pineapple nanofibers/Stryphnodendron adstringens bark extract for medical applications

Tissue engineering has been defined as an interdisciplinary field that applies the principles of engineering and life sciences for the development of biological substitutes to restore, maintain or improve tissue function. This area is always looking for new classes of degradable biopolymers that are biocompatible and whose activities are controllable and specific, more likely to be used as cell scaffolds, or in vitro tissue reconstruction. In this paper, we developed a novel bionanocomposite with homogeneous porous distribution and prospective natural antimicrobial properties by electrospinning technique using Stryphodedron barbatimao extract (Barbatimão). SEM images showed equally distribution of nanofibres. DSC and TGA showed higher thermal properties and change crystallinity of the developed bionanocomposite mainly because these structural modification. © 2012 Elsevier B.V.

Lead-germanate glasses and fibers: A practical alternative to tellurite for nonlinear fiber applications

We report on the fabrication of novel lead-germanate glasses and fibers. We have characterized these glasses in terms of their thermal properties, Raman spectra and refractive indices (both linear and nonlinear) and present them as viable alternatives to tellurite glasses for applications requiring highly nonlinear optical fibers. © 2013 Optical Society of America.