Análise exergética e ecológica de um sistema compacto de cogeração operando com gás de síntese

The aim of this work is to make a qualitatively and ecologically evaluation of a compact cogeneration system that operates with synthesis gas obtained from a gasifier. Using the Eucalyptus Biomass as fuel, that passes through a wood gasifier (Drowndraft type) and supply the internal combustion engine. The compact cogeneration system is composed of two heat exchangers, an energy generator connected to an internal combustion engine and an absorption refrigeration system. The complete system is installed in the laboratory from the Energy Department at the University of Guaratinguetá. By the analysis related to the First and Second Thermodynamic Laws applied in this system, was possible to identify the mass flows in each point, energetic efficiency, irreversibility and exergetic efficiency. The components that have the biggest irreversibilities are the gasifier, followed by the internal combustion engine, which should be focused in future improvements. The system efficiency in energetic basis is 51,84% and in exergetic basis is 22,78%. Using the ecologic efficiency methodology was possible to identify the emissions rates, the pollution indicator associated to the combustion of the synthesis gas in the internal combustion engine. The ecologic efficiency considering the energectic analysis is 91,73%, while considering the exergetic analysis, 83,65%. It is concluded that the use of the synthesis gas in a compact cogeneration system is viable from the technical and ecological point of view, making possible to generate energy for isolated communities and promoting the decentralized electricity generation

Análise comparativa entre sistemas de resfriamento de injeção de plástico

This study aims to prove the economic feasibility of the installation of mechanical compression chillers on plastic injection molding machines in order to reduce the production cycle time of toothbrush cables in a specific case study. This evidence was confirmed by the comparative analysis of the system replaced and the new system installed. The old system had only one closed loop cooling tower which pumped chilled water to the injection molds, and the new system has the same tower sending cold water to the condensers of individual chillers installed on each injection machine. We conducted an analysis of energy efficiency in each system, showing that in terms of thermal efficiency virtually nothing has changed, but in terms of electricity demand the new system consumes 60.3 kW more. We conducted an analysis of machine productivity for both systems, showing a much higher productivity of the new system due to reduced cycle times caused by the presence of chillers and their greater cooling capacities. Equipped with data such as electricity rates, increases in operating costs and initial investments, the increase in consumption and demand of electricity plus the cycle time reduction were also calculated over so the simple payback 1 year and 2 months was reached

Estudo e seleção de um aparelho de ar condicionado para ônibus

The study and selection of an equipment of air conditioner for any type of environment, should be made without overestimate or undersizing the project. The undersizing does not provide an adequate comfort temperature if the environment is too hot because the air conditioner does not remove all the heat necessary in the environment. But if the project is oversized, energy consumption is higher and there is an unnecessary cost. To prevent these failures is necessary to make a calculation of the thermal load on the environment and choose the equipment that has a higher cooling capacity than the calculated heat load and closer to the calculated heat load. In this graduate work will be chosen an air-conditioned equipment for bus, showing the calculations made for the thermal load for various types of heat gain in this type of vehicle. The thermal load on vehicles is more complicated to calculate than in areas because there are several factors that vary with the movement of the vehicle. It will also explain the compression refrigeration cycle, which is the cooling system used in vehicles because it is weightless, compact and lower cost. From the calculated heat load, it will be chosen an air conditioner that best suits the project and, finally, a brief presentation of the selected equipment will be made

Análise da troca de calor em sistemas de injeção de termoplásticos – um estudo de caso: polipropileno

The purpose of this work was to define the processes through which the cooling of thermoplastics parts occur inside the mold cavity in an injection process. The plastic materials have become more widespread in the automobile industry and, among its manufacturing processes, injection moulding develops quickly, allowing the manufacturing of quality parts in great volumes. Data was collected from the injection of Volkswagen Gol NF 23X (Gol Generation 5). Using approximated methods for calculation for the heat Exchange inside the mould, in the cooling system, the required water flow was determined to properly cool the parts. Comparing the obtained value with Project specifications, it was verified that the method, in spite of incurring in some mistakes, is efficient in determining the flow of cooling fluid and serves as a verification tool for the parameters defined on project, and can be applied to simple projects. The definition of the cooling system, in practice, is dependent on innumerable variables and each case must be approached in itself, since the parameters for one product may not be ideal for another

Análise da qualidade microbiológica em leite pasteurizado, tipo C, recém pasteurizado e na data de validade

The conservation of raw milk for long periods of time under refrigeration can result in the lost of its quality. This happens because bacterias, capable of developing in low temperatures, as psichrotrophics, in milk, associates with its enzymatic activities, are capable to degradate it. Although the pasteurization of milk sufficiently diminishes the transmission of the illnesses, that generally eliminates such microorganisms, is not a total efficient process because many enzymes produced for such bacterias are termostable, being able to resist the treatment and to remain active, leading to the loss of the quality of milk and its derivatives. The Normative Instruction 51 of 2002 established that milk must be cooled and stored in the production property, what resulted increasing the incidence of such bacteria in population destined milk. In some parts of the world contaminated milk is causing serious risks to the health of the population, assuming great importance in Public Health, mainly in relation to the hygienic-sanitary conditions of the product. ANVISA establishes, thus, maximum bacteriological concentration that must be evidenced before commercializing the product, guaranteeing the quality of milk as proper for consumption. Based on these aspects, the objective of this work is the microbiological analysis of 30 milk samples type C, collected in bakeries of the city Botucatu, in the state of São Paulo. Analysis were made to determinate the most likely number of termotolerants coliforms, as well the number of colony units of psichrotrophics bacterias, the presence of Salmonella and the enumeration of positive Staphylococcus aureus, at the moment of purchase and validity of the products

Análise teórica e experimental de uma ventaneira de alto forno, visando seu comportamento térmico e fluidodinâmico

In this work, it was studied the thermal and fluid dynamic behavior from theorical and experimental point of view of a blast furnace tuyere. The tuyere is responsible for the hot air insuflation into the blast furnace. The parameter used in the comparison was the difference between the cooling water inlet and outlet temperatures. There were used forced convection correlations inside circular sections with adequations for non circular sections. Based on operations dates of flux and thermal loads it was possible to model numerically the tuyere, and, since it was obtained the wall temperatures, estimate the conduction and convection resistances and the heat flux through the walls in contact with the water. The total heat fluxes from wall to water were applied to the energy conservation equation where could be estimated the theorical temperature variation. Compared to the real value, the theorical value presented a difference of 0,2 °C. Considering that the boundary conditions around the tuyere are transitories and that your channels have some rugosity irregularities we can consider the estimation method for cooling system coherent with the real operational parameters

Estudo da influência da aplicação do fluido de corte no torneamento da liga de alumínio AA7075

One of the ways to minimize the effects of unproductive time caused by tool wear can be achieved by introducing an efficient system of lubrication and cooling in the process. However, in the last decade the research had the goal to restrict the maximum use of refrigerants and / or lubricants in metal-mechanical production. The important factors that justify this procedure include the operational costs of production, ecological issues, and the legal requirements of environmental conservation and preservation of human health. The purpose of the proposed work is the study of machining by turning with the focus on the influence caused by the application of cutting fluid in several ways of application (abundant and MQF) and also by comparing the results obtained by machining without the presence of fluid . For this purpose, the turning tests are conducted using an aluminum alloy (AA 7075). The response variables to be analyzed were obtained from the roughness (Ra and Ry), the stresses presented (VB) and their progression in relation to the cutting length achieved, the type of chip formed, in addition to changes in the degree of finish (roughness) presented by the turned parts. The results of this study should provide more detailed information about the actual influence of cutting fluids in turning this alloy, which are characterized by high rates of deformation when the formation of damaging your chip machining and also the quality of surface generated. Therefore, it is expected to provide subsidies to promote the optimization of machining this alloy making the most of the role of cutting fluid

Proposta de metodologia para aplicação de eficiência energética em uma usina hidrelétrica

Pós-graduação em Engenharia Mecânica - FEG

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Características seminais e resfriamento de sêmen de tamanduá (Myrmecophaga tridactyla) de vida livre

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

Análise comparativa dos métodos MQL, MQL/Água e convencional na retificação cilíndrica do aço ABNT 52100, com rebolo de óxido de alumínio

Pós-graduação em Engenharia Mecânica - FEB

Quality of Louis melons stored under four storage temperatures

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

Efeito de métodos de desgaste com pontas diamantadas e da ressinterização sobre o limite de fadiga flexural de uma zircônia parcialmente estabilizada por ítria

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

Modelo distribuído aplicado à análise de evaporadores do tipo tubo aletado

Pós-graduação em Engenharia Mecânica - FEIS

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.