1000 resultados para Daño térmico


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In this work a study about the mechanical properties of the API 5L X70 steel, with or without heat treating, has been made, with the intetion of assess the influence of cooling after the austenitization heat treating by air cooling (normalizing) and a rapid cooling with oil (tempering). This steel is known by high strength and ductility values and it is commonly used in the manufacture of oil pipes. The growing energy demand encouraged the study and manufacture of this material. Although this microalloyed dispense subsequent heat treatings, it was proven that its implementation is very advantageous for this type of application, improving hardness and plastic stability. It was also assessed that the faster the cooling rate is, the better will be these properties

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The project aims to develop ceramic compounds with gradients of the mechanical properties, using the molding technique with commercial starches. To understand the process of interaction between starch and ceramic powders, the proposed methodology involves viscometry tests (up to 200 °C). Viscometric assays were carried out with slurries of alumina, titania and aluminum titanate with potato starch, cassava and corn. The specimens were tested for dilatometry, thermomechanical, thermal shock, mechanical and characterization by SEM. The ceramic powders and starches were analyzed using the optical microscope to measure the size of these. It was made of th kinetics of starch gelatinization and titania with the cornstarch in theoptical microscope to observe how the grains of starch behaved in welling

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O presente trabalho consiste em demonstrar valores referentes ao conforto ambiental de dois modelos construtivos, sendo o primeiro um edifício já executado e o outro em fase de implantação, ambos no Campus Experimental de Itapeva, aplicando alguns conceitos em habitação mais sustentáveis de madeira na região de Itapeva, estado de São Paulo, Brasil. A edificação construída sedia duas salas de aula a partir da tipologia construtiva wood frame, constituída basicamente de paredes autoportantes compostas de ossatura de madeira tratada de pinus.sp, chapas estruturais em OSB, manta de isolamento térmico/acústico e fechamento interno e externo, respectivamente em gesso e sidding (lambris de madeira). A habitação em fase de início de implantação foi idealizada a partir da tipologia construtiva log-home, e atenderá a necessidade de espaço físico para abrigar o Centro Acadêmico e a empresa-júnior “PROMAD”, ambos do curso de Engenharia Industrial Madeireira do Campus Experimental da UNESP/Itapeva. Esta construção foi elaborada a partir de técnicas de baixo impacto ambiental, levando em consideração os resultados de análise térmica obtidos na edificação anterior. Em ambos modelos construtivos foram empregados recursos renováveis abundantes na região, como a madeira de reflorestamento de Pinus e de Eucalipto. Foi acrescentado ainda ao segundo modelo a utilização de resíduos industriais lignocelulósicos, como rolete de laminação e outros materiais locais disponíveis. A metodologia básica empregada para a obtenção de dados sobre o conforto térmico em relação as edificações foi, para o primeiro caso, a coleta de dados de temperatura e umidade utilizando um termo-higrômetro, a sistematização e análise de dados reais obtidos no interior da edificação. No segundo caso, o dimensionamento do conforto térmico... (Resumo completo, clicar acesso eletrônico abaixo)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Pós-graduação em Zootecnia - FCAV

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Pós-graduação em Odontologia Restauradora - ICT

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Pressure vessels are equipments that require a great care because of their high cost and human life risk in case of fail, and its fabrication methods are different for each manufacturer. Normally, pressure vessels and its parts are fabricated by welding, which may change local properties of metals. The head of a pressure vessel is a very important structural component and it is fabricated by welding and mechanical conformation. Because its excellent mechanical properties, de steel A-516 Grade 70 is often used in manufacturing of large pressure vessels that are subjected to high pressure and temperature, but was verified that its mechanical resistance is decreased when submitted to a tension relief heat treatment. By experience it was defined that before mechanical conformation of the head of a large pressure vessel, the steel should be submitted to a stress relief heat treatment in order to facilitate the mechanical conformation, but there is no quantitative analysis to prove this method and study its possible risks. In the present work the steel A-516 Grade 70 demonstrated a decrease of its mechanical resistance when submitted to a stress relief heat treatment, but keeping above the minimum limit defined in the literature. By other side its ductility was substantially increased, being possible to deduce that the stress relief heat treatment before mechanical conformation is a viable e recommended technique, but with reservations. With the data acquired during the fabrication e preparation of the specimen and the result of the tests, it was possible to elaborate a welding procedure that provides the same results obtained in this present work

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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.

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Pós-graduação em Ciência dos Materiais - FEIS

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Pós-graduação em Ciência dos Materiais - FEIS