Monitoring the process of densification of 3D and 4D (tridirectional and tetradirectional) carbon/carbon composites

Carbon fiber reinforced carbon composites can be made by iterative liquid impregnation or gas phase carbon deposition routes. In both cases, at the final processing stage the carbon fiber is embedded in carbon matrix which results in unique properties such as low density, high thermal conductivity and thermal shock resistance, low thermal expansion and high modulus, in relation to other refractory materials. In the present study assembled three-directional and four-directional preforms, having 50% volume of pores, were densified by iterative cycles of thermoset resin impregnation followed by pyrolysis under inert atmosphere, until appropriate densities were achieved. The thermoset resin is converted in a carbon matrix during pyrolysis. The iterative manufacturing process of the carbon fiber reinforced carbon composites is evaluated by means of nondestructive techniques based on X-ray computed tomography and electrical resistivity. X-ray computed tomography gives a general mapping view of the filling pores of the preforms which impacts results of the electrical resistivity. After six processing cycles and heat treatments up to 2000?, the final densities of the three-directional and four-directional carbon fiber reinforced carbon composites were 1.16g/cm(3) and an electrical resistivity of approximate to 0.07m. The configuration of preforms, three-directional or four-directional, did not alter the densification profile, in terms of increasing density and reducing porosity during the processing cycles.

Influence of Cu and Cr on the matrix decomposition of quenched Al-Zn-Mg alloy

The Inoue procedure is used to study the influence of Cr and Cu elements, jointly or individually, on the matrix decomposition of quenched Al-Zn-Mg alloys. The addition of copper and copper with chromium does not significantly change the limits of the temperatures of formation of Guinier-Preston zone and the range of the matrix decomposition. The control of the vacancy concentration in the alloys by different heat treatments and the addition of certain elements such as copper and chromium seems to play an important role in the nucleation rate and the kinetics of phase transformations.

Crystallization process of amorphous GaSb films studied by Raman spectroscopy

Thermal annealings of amorphous gallium antimonide films were accompanied using Raman spectroscopy, both for stoichiometric and nonstoichiometric compositions. The films were prepared by flash evaporation on silicon substrates. Structural changes were induced by the heat treatments: an increasing degree of crystallization as a function of the annealing temperature is observed. Sb clusters are found to crystallize before GaSb does, and the dependence of the corresponding Raman peak intensity with the annealing temperature (occurring in two regimes) is explained. A mechanism for the crystallization of the amorphous GaSb is proposed, based on the prior migration of the Sb excess outside the GaSb region to be crystallized. © 1995 American Institute of Physics.

Caracterização mecânica e microestrutural de juntas soldadas a laser em aços maraging com posterior tratamento térmico e termoquímico de superfície a plasma

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da influência do tratamento térmico a laser nas características dos aços avançados de alta resistência dual phase 600 e transformed induced plasticity 750

Pós-graduação em Engenharia Mecânica - FEG

Análise microestrutural e caracterização mecânica do aço AISI 4350 submetido a diferentes tratamentos térmicos

The multiphase steels are gaining increasing attention in scientific studies because of the different mechanical and microstructural properties that the material can achieve under different thermomechanical and heat treatments that can be submitted. In the present study, it was made a microstructural study thru the triple attack technic associated with optical microscopy and mechanical characterization of medium carbon AISI 4350 steel thru a tensile strength test, subjected to three routes of heat treatment: annealing, quenching and tempering and isothermal annealing. It was verified the predominance of ferrite-perlite constituent in the specimen annealed, martensitic in the quenched and tempered specimen and bainitic in the annealed isothermally specimen. The annealed material showed a higher ductility, while the hardened and tempered specimen showed the highest hardness and ultimately the bainitic specimen showed a combination of the two abovementioned mechanical properties. Thus, we proved that the multiphase steel SAE 4350 can be a versatile material with great potential for various industrial applications

Tratamento térmico de normalização em tampos de vasos de pressão fabricados de material P275NH

In a market environment increasingly competitive, the companies need to control of this process accurately, avoiding rework or rejection of materials during industrialization. This can be achieved by defining procedure that assure the maintenance of the materials characteristics, as specified initially in the projects. This graduation work has the objective of defining the best heat treatment parameter of normalizing for Heads, part of a pressure vessel, formed in P275NH material. The methodology applied is based on the execution of a sequence of Heat Treatments, using different parameters. The process variables were the cooling velocity, the hold time and the hold temperature variation. As a result of this study, it is noticed that the mechanical properties of the materials are strongly influenced by the hold temperature variation and by the cooling velocity, both determined for the heat treatment cycle

Análise microestrutural e caracterização mecânica do aço AISI 4350 submetido a diferentes tratamentos térmicos

The multiphase steels are gaining increasing attention in scientific studies because of the different mechanical and microstructural properties that the material can achieve under different thermomechanical and heat treatments that can be submitted. In the present study, it was made a microstructural study thru the triple attack technic associated with optical microscopy and mechanical characterization of medium carbon AISI 4350 steel thru a tensile strength test, subjected to three routes of heat treatment: annealing, quenching and tempering and isothermal annealing. It was verified the predominance of ferrite-perlite constituent in the specimen annealed, martensitic in the quenched and tempered specimen and bainitic in the annealed isothermally specimen. The annealed material showed a higher ductility, while the hardened and tempered specimen showed the highest hardness and ultimately the bainitic specimen showed a combination of the two abovementioned mechanical properties. Thus, we proved that the multiphase steel SAE 4350 can be a versatile material with great potential for various industrial applications

Tratamento térmico de normalização em tampos de vasos de pressão fabricados de material P275NH

In a market environment increasingly competitive, the companies need to control of this process accurately, avoiding rework or rejection of materials during industrialization. This can be achieved by defining procedure that assure the maintenance of the materials characteristics, as specified initially in the projects. This graduation work has the objective of defining the best heat treatment parameter of normalizing for Heads, part of a pressure vessel, formed in P275NH material. The methodology applied is based on the execution of a sequence of Heat Treatments, using different parameters. The process variables were the cooling velocity, the hold time and the hold temperature variation. As a result of this study, it is noticed that the mechanical properties of the materials are strongly influenced by the hold temperature variation and by the cooling velocity, both determined for the heat treatment cycle

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

Intervention strategies regarding the biofortification of orange-fleshed sweet potato, which is a rich source of carotenoids for combating vitamin A deficiency, are being developed in Brazil. This study was conducted to evaluate the concentrations of individual carotenoids, total phenolic compounds and antioxidant capacity in the roots of four biofortified sweet potato cultivars that were raw or processed by four common heat treatments. HPLC, Folin-Ciocalteu, DPPH and ABTS assays were used. All cultivars showed high levels of carotenoids in raw roots, predominantly all-trans-beta-carotene (79.1-128.5 mg.100 g(-1) DW), suggesting a high estimated vitamin A activity. The CNPH 1194 cultivar reported carotenoids values highest than those of other cultivars (p < 0.05). The total phenolic compounds varied among cultivars and heat treatments (0.96-2.05 mg.g(-1) DW). In most cases, the heat treatments resulted in a significant decrease in the carotenoids and phenolic compounds contents as well as antioxidant capacity. Processing of flour presented the greatest losses of major carotenoids and phenolics. The phenolic compounds showed more stability than carotenoids after processing. There were significant correlations between the carotenoids and phenolic compounds and the antioxidant capacity.

Effect of pH-induced nanopowder deagglomeration on sintering, microstructure and dielectric properties of Ba0.77Ca0.23TiO3 ceramics

Ba0.77Ca0.23TiO3 ceramics were produced in this work starting from nanopowders synthesized via a polymeric precursor method. By adjusting the pH values of the precursor solutions above 7, it was possible to prepare powders weakly aggregated and with a smaller particle size, both facts which traduced into an enhanced nanopowders' sintering process at comparatively lower temperatures. Irrespective of the initial pH value, highly-dense and second phase-free ceramics were obtained following optimal sintering parameters (temperature and time) extracted from dilatometric and density measurements. By considering these and other sintering conditions, moreover, polycrystalline materials with an average grain size varying from 0.35 to 8 mm were produced, the grain growth process involving liquid phase-assisted sintering for heat treatments achieved at 1320 °C. The study of grain size effects on the ferroelectric properties of these materials was conducted, the results being discussed in the light of previous debates, including grain size-dependent degree of tetragonal distortion in such materials, as verified in this work.

Nutritional composition of rice bran submitted to different stabilization procedures

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Influence of HSM cutting parameters on the surface integrity characteristics of hardened AISI H13 steel

The purpose of this study is to evaluate the influence of the cutting parameters of high-speed machining milling on the characteristics of the surface integrity of hardened AISI H13 steel. High-speed machining has been used intensively in the mold and dies industry. The cutting parameters used as input variables were cutting speed (v c), depth of cut (a p), working engagement (a e) and feed per tooth (f z ), while the output variables were three-dimensional (3D) workpiece roughness parameters, surface and cross section microhardness, residual stress and white layer thickness. The subsurface layers were examined by scanning electron and optical microscopy. Cross section hardness was measured with an instrumented microhardness tester. Residual stress was measured by the X-ray diffraction method. From a statistical standpoint (the main effects of the input parameters were evaluated by analysis of variance), working engagement (a e) was the cutting parameter that exerted the strongest effect on most of the 3D roughness parameters. Feed per tooth (f z ) was the most important cutting parameter in cavity formation. Cutting speed (v c) and depth of cut (a p) did not significantly affect the 3D roughness parameters. Cutting speed showed the strongest influence on residual stress, while depth of cut exerted the strongest effect on the formation of white layer and on the increase in surface hardness.

Applications of infrared thermography in the food industry

In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, storage and sales is an essential process in the food industry network. This tool can minimize the human error during the control of heat operation, and reduce the costs with personal. In this thesis the application of infrared thermography (IRT) was studies for different products that need a thermal process during the food processing. The background of thermography was presented, and also some of its applications in food industry, with the benefits and limits of applicability. The measurement of the temperature of the egg shell during the heat treatment in natural convection and with hot-air treatment was compared with the calculated temperatures obtained by a simplified finite element model made in the past. The complete process shown a good results between calculated and observed temperatures and we can say that this technique can be useful to control the heat treatments for decontamination of egg using the infrared thermography. Other important application of IRT was to determine the evolution of emissivity of potato raw during the freezing process and the control non-destructive control of this process. We can conclude that the IRT can represent a real option for the control of thermal process from the food industry, but more researches on various products are necessary.

Development of guidelines for microbiological control in microbrewery

Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points of the production process that cause the development of spoilage bacteria. Finally, the thesis examined the actual production of two microbreweries in order to understand the process management that can promote the growth of spoilage bacteria in beer and production plant. The analysis of the data for the two case studies was helpful to understand what are the critical points where the microorganisms are most frequently in contact with the product. The hygiene practices are crucial to ensure the quality of the finished product, especially in the case of non-pasteurized beer.