Pole placement by coordinated tuning of Power System Stabilizers and FACTS-POD stabilizers

This work presents the application of the Decentralized Modal Control method for pole placement in multimachine power systems utilizing FACTS (Flexible AC Transmission Systems), STATCOM (Static Synchronous Compensator) and UPFC (Unified Power Flow Controller) devices. For this, these devices are equipped with supplementary damping controllers, denominated POD ( Power Oscillation Damping), achieving a coordinated project with local controllers (Power System Stabilizers - PSS). Comparative analysis on the function of damping of the FACTS, STATCOM and UPFC is performed using the New England System that has 10 generators, 39 buses and 46 transmission lines. (c) 2011 Elsevier Ltd. All rights reserved.

Natural Polysaccharides as Active Biomaterials in Nanostructured Films for Sensing

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

Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants

Tinuvin P migration from Polyethyleneterephthalate (PET) bottles was investigated using several fatty-food simulants such as olive oil, soybean oil, n-heptane and iso-octane, at exposure conditions of 2-10 days at 40 degrees C (total immersion). The stability of several UV stabilizers (BHT, Cyasorb UV 5411, Tinuvin P, Tinuvin 326 and Tinuvin 327) in n-heptane and iso-octane was also studied. After 10 days at 40 degrees C, losses of 6% and 20% in iso-octane and n-heptane respectively, were verified for Tinuvin P. Other UV stabilizers at the same experimental conditions showed higher losses (up to 30% for Tinuvin 327). These results confirm that, when carrying out specific migration studies, the stability of the substance of interest should be established in the food simulant to avoid underestimating the real migration behaviour. In order to quantify UV stabilizer migration, n-heptane and iso-octane solutions were concentrated and directly analysed by SIM mode GC-MS. For olive and soybean oils, Tinuvin P was isolated using size-exclusion chromatography and quantified by SIM mode GC-MS. Iso-octane proved to be a move suitable fatty-food simulant than n-heptane for the migration study of Tinuvin P from PET. Higher levels of Tinuvin P migrated to olive and soybean oils rather than to n-heptane. These results suggest that the MERCOSUL recommended official methods for specific migration studies should be revised since the migration levels using n-heptane as a fatty-food simulant could be underestimated when compared to edible oils. Copyright (C) 1999 John Wiley & Sons, Ltd.

Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800 (R)) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy yoghurt fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy yoghurt formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy yoghurt.

Evaluation of geomembrane UV degradation using melt flow index and oxidative induction time tests

Many factors such as the sunlight, intensity of radiation, temperature, and moisture may influence the degradation process of geosynthetics. UV stabilizers are used especially in polyolefin geomembrane to prevent the degradation process. In these geomembranes the service lifetime is initially governed by the consumption of antioxidants. Tests like MFI and OIT are a alternative to detect the oxidative degradation in polyolefins. This article evaluates HDPE geomembrane degradation after UV exposure through the results of MFI and OIT tests. Two kinds of geomembranes were evaluated: a black and smooth (0.8, 1.0, 1.5, 2.5 mm) and a white and textured (1.0 mm). MFI test showed some levels of superficial degradation (crosslink) in HDPE geomembrane.

Pole placement method using the system matrix transfer function and sparsity

This paper presents a pole placement method using both the augmented Jacobian and the corresponding system transfer function matrices. From the manipulation of these matrices a straightforward approach results to get the coefficients of a non-linear system, whose solution gives the parameters of the stabilizers that can provide a pre-specified minimum damping to the system. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Estudo das limitações impostas ao amortecimento de oscilações eletromecânicas pelos zeros da FTMA de controladores suplementares

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil

Amidos nativos e modificados têm grande importância na indústria de alimentos, sendo empregados principalmente como espessantes e/ou estabilizantes. As limitações das pastas e géis obtidos a partir de amidos nativos tornaram necessário o desenvolvimento de muitos tipos de amidos modificados para aplicações alimentícias. Neste trabalho, algumas amostras de amidos modificados (n=20) disponíveis no Brasil foram recebidas de empresas produtoras e analisadas em relação a algumas características físico-químicas e propriedades tecnológicas. Um levantamento do uso de amidos modificados em alimentos também é apresentado, revelando crescente interesse pela indústria nesses ingredientes. Constatou-se que, enquanto alguns alimentos industrializados, como maioneses contêm em suas formulações amidos modificados, outros como condimento preparado de mostarda contêm apenas amido nativo. As análises físico-químicas permitiram concluir que alguns amidos modificados apresentavam teores elevados de acidez, relacionados à presença de reagentes utilizados em sua obtenção, não havendo presença de carboxilas nas suas macromoléculas. de maneira geral, os resultados de algumas propriedades tecnológicas avaliadas, tais como viscosidade aparente das pastas, resistência a congelamento/descongelamento e propriedade de expansão, estavam de acordo com a descrição dos produtos. As fontes mais observadas nas modificações foram, em ordem decrescente de importância, a mandioca, o milho ceroso e o milho regular.

Razão eletromiográfica de músculos estabilizadores do ombro durante a execução de exercícios com haste oscilatória

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

Carbon-supported Pt-Co catalysts prepared by a modifled polyol process as cathodes for PEM fuel cells

In this work, carbon-supported Pt70Co30 nanoparticles were prepared by a polyol process using a long-chain diol as reducer (hexadecanediol) and oleic acid and oleylamine as stabilizers. Depending on the synthesis conditions, Pt70Co30/C nanocatalysts with very small particle size (1.9 +/- 0.2 nm) and narrow distribution homogeneously dispersed on the carbon support and having a high degree of alloying without the need of thermal treatments were obtained. The as-prepared catalyst presents an excellent performance as proton exchange membrane fuel cells (PEMFC) cathode material. In terms of mass activity (MA), the Pt70Co30/C electrocatalysts produced single fuel cell polarization response superior to that of commercial catalyst. To analyze alloying effects, the result of thermal treatment at low temperatures (200-400 degrees C) was also evaluated and an increase of average crystallite size and a lower degree of alloying, probably associated to cobalt oxidation, were evidenced.

Surface structure and electronic properties of Pt-Fe/C nanocatalysts and their relation with catalytic activity for oxygen reduction

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

Reversion by calcium of a yeast-like development to the original filamentous form, of the 10V10 5-fluorocytosine-sensitive mutant of Aspergillus niger

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

alpha-SiAlON ceramics with elongated grain morphology using an alternative sintering additive

In this work, the use of a natural yttrium oxide and rare earth oxide solid solution (CRE2O3) as stabilizers of the alpha-Si3N4 phase to form alpha-SiAlON has been investigated. This oxide mix is produced at FAENQUIL-DEMAR, at a cost of only 20% of pure commercial Y2O3. Two alpha-SiAlONs using pure Y2O3 or CRE2O3 have been prepared, using mixes of 20% by volume of a molar fraction of 9:1 of AlN to Y2O3 or AlN to CRE2O3, respectively, with 80% alpha-Si3N4. Samples were gas pressure-sintered at 1900 degreesC, under 1.5 MPa of N-2 for 60 min. Both compositions yielded alpha-SiAlON ceramics with high relative densities (98% t.d.), hardness of 18 GPa and fracture toughness of 5 Mpa m(1/2), with homogeneous microstructures composed of elongated alpha-SiAlON grains with aspect ratios of 5. It is concluded that the mixed rare earth concentrate (CRE2O3) can be used to produce alpha-SiAlON ceramics with similar microstructures and mechanical properties of alpha-SiAlON ceramics fabricated using pure Y2O3, but with the advantage of its lower production cost. (C) 2004 Elsevier B.V All rights reserved.

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.