Analise comparativa do desempenho de ferramentas no torneamento do aluminio 2024

The aluminium alloys are used in many fields because of their versatility combined with the excellent aluminium’s properties, mentioned in the study. This study aims to compare the performance of polished Hard Metal, Hard Metal covered with TiB2 and High Speed Steel (HSS) tools, at the aluminium 2024 alloy’s turning, as a function of variation of some turning parameters such as: feed, depth of cut and cutting speed; and study the surface finish and the required power during turning by processing the output data, like analyze the chip’s features for each used tool. The results provide information of the tool’s material effects, when submitted to different turning conditions, about the output variable in question. In this way, it was possible to notice that although the Hard Metal covered with TiB2 tool has provided the better surface finish, the chip’s features were better when the turning was accomplished by the Polished Hard Metal tool. In relation to the required turning’s power, the lowest consumption occurred with the High Speed Steel tool

Qualidade nutricional e aceitabilidade da geleia convencional e light de maná cubiu

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

Analise das emissões de CO2 e de energia - simulação com novas tecnologias siderúrgicas

The process of steel production emits a large quantity of greenhouse gases, specifically carbon dioxide (CO2), and the reduction of such emissions is one of the main challenges for the industry in the 21st. Century. To quantify these emissions, the Worldsteel Association (association of the 170 large steel manufacturers of the world) published a methodology (CO2 Emission Data Collection) for calculation and comparison of CO2 emissions among its members. After that, in 2010, this methodology became an ISO (International Organization for Standardization) norm. Today, the calculation of the CO2 emissions in steel making companies follow the ISO 14404-1 for units with blast furnaces and the ISO 14404-2 for units with electric furnaces. In the last years, new technologies were and continue to be developed for the steel making sector aiming at energetic improvements and greenhouse gas reductions (mainly CO2) by the several processes involved in the production of steel. This work had the objective of producing a tool to calculate the CO2 emissions for the steel making sector. An Excel spreadsheet was developed to calculate the emission intensities of CO2 of a steel plant, the Usina Presidente Vargas, of the Companhia Siderúrgica Nacional (CSN). The spreadsheet furnishes results of CO2 emissions and energetic fluxes, and simulates the benefits that some of the new technologies can give to the company. The spreadsheet calculates the emissions in two ways: a) based on the carbon fluxes that enter the unit, and b) based on the emissions of each specific process within the unit (coking, sinterization, blast furnace, among others)

Analise técnica, econômica e ecológica da incorporação de sistemas de gaseificação de bagaço de cana-de-açúcar no setor sucroalcooleiro: uso de ciclos combinados para o aumento da oferta de eletricidade

Pós-graduação em Engenharia Mecânica - FEG

Analise fonológica de nomes próprios de origem estrangeira e novas criações em português brasileiro

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

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Otimização de método para analise de tebutiurom, diurom e seus produtos de degradação em água superficial

In 2001, it was estimated that pesticide used worldwide exceeded 2.27 billion kilograms, over 35%, of which, were herbicides. Brazil is considered one of the leaders in the production of sugarcane and mainly ethanol as fuel. The monoculture of sugarcane requires the usage of a range of pesticides, among these, the herbicides diuron and tebuthiuron. The degradation products most studied (DCA and DCPU) are diuron's, especially for toxicological characteristics of this herbicide that is identified as carcinogen and suspected to be endocrine disruptor in mammals. After optimization of the chromatographic separation using HPLC-UV, the analytical curve was constructed in solvent and subsequently in the matrix (surface water). The extraction method contains the usage of SPE (solid phase extraction) (Strata-X, 200 mg/6 mL), applicating 1L of sample and elution with 5 mL of acetonitrile / methanol (50:50, v/v). Analysis by HPLC/UV was performed in gradient mode, acetonitrile/water (70/30-74/26 by 1 min, 74/26 - 78/22 till 3.2 min, returning to initial conditions and remaining this way until 10 min), 018 column (Phenomenex, 4.6 mm diameter, 250 mm long and 5pm particle size) and detection at 254 nm. Tests F and t were performed to verify the presence of the matrix effect. There was matrix effect to all analytes, ranging from -33% (DCA) and 38% (tebuthiuron). Thereby the method was optimized and validated for analysis of diuron, tebuthiuron, and DCPU DCA in surface water using HPLC/UV. The data obtained show that in order to assure the analytical reliability desired the use of the analytical curves in the matrix for the quantification of these analytes in water is required.

Analise cladística - filogenética e paleobiogeográfica dos Mesoeucrocodylia (Crocodylomorpha; Crocodyliformes) do Grupo Bauru (Cretáceo Superior) do Sudeste do Brasil

Pós-graduação em Geociências e Meio Ambiente - IGCE

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação sensorial quantitativa da sensibilidade dentária com o uso de um dessensibilizante

O tratamento clareador se destaca por ser uma técnica conservadora, que pode proporcionar elevação da autoestima e melhorar o convívio social das pessoas. No entanto, pacientes expostos a essa terapia experimentam diferentes níveis de ocorrência e de intensidade de sensibilidade dentária. Essa sintomatologia é preocupante, pois tem sido apontada como o reflexo de uma eventual resposta pulpar frente ao tratamento realizado. Por outro lado, a presença de dor é desestimulante aos pacientes, prejudicando a evolução do tratamento e reduzindo o sentimento de satisfação. Apesar dessa importância, a maior parte dos estudos de sensibilidade dentária ainda emprega métodos subjetivos, dificultando a reprodutibilidade e interpretação dos resultados. Objetivo: nesse sentido, o presente artigo objetiva analisar a resposta neurossensorial proporcionada pela aplicação de estímulos térmicos gerados pelo equipamento TSA II (Medoc TSA II Neurosensory Analyzer, Israel), em um paciente submetido ao tratamento clareador, seguido pelo uso ou não uso de um dessensibilizante. Métodos: as análises foram realizadas antes do clareamento (AC), depois do clareamento (DC) e depois da aplicação ou não do dessensibilizante (DD) em cada hemiarcada estudada. Os dados foram submetidos ao teste t de Student, com nível de significância de 5%. Resultados: observou-se que o clareamento dentário alterou o limiar de sensação ao frio, provocando aumento da sensibilidade dentária, e que o uso do dessensibilizante foi efetivo. Conclusão: o uso de testes sensoriais quantitativos mostrou-se promissor para o estudo da sensibilidade dentária, podendo colaborar no estabelecimento de terapias seguras e confortáveis.

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)