Redução de tempo de setup de uma máquina de encartuchamento pela técnica SMED

Currently the market requires companies to adapt for they can have the lowest possible cost in their manufacturing, be it a good or service, thus obtaining a greater profit. For this profit the Toyota Production System applies lean manufacturing practices actions with reduced spending, smaller lots and stocks, generated by market demand. The technique allows SMED with few actions, changes and investments that time does not exceed one digit on your total time. This case study shows that only with standardization and use of inexpensive improvements, could reduce setup time on a machine for 70 minutes to time of approximately 48 minutes with little investment, demonstrating the viability of the tool presented

Avaliação da tenacidade em um aço microligado, grau API, para aplicação em linhas dutoviárias de petróleo e gás

In order to study the mechanical properties of micro alloyed steel API 5L X70, a material used to manufacture pipes for pipeline transportation lines for use in oil and gas, a study was made of toughness, tensile strength, impact strength, hardness and microstructure steel. To perform these various tests were made where they can acquire the characteristics of the material. Were performed at the Faculty of Engineering in Guaratinguetá in the Department of Materials and Technology and the tensile tests, Charpy impact test, metallography and hardness testing of material API 5L X70, all tests were done with the help of technical laboratories. With these data can be an analysis of the material about his tenacity, his toughness and fragility, its hardness, its yield strength and its maximum voltage. After being asked the analyzes discussed the results showed that the micro alloyed steel API 5L X70 steel is a very tenacious, it absorbs impact energy of 300 Joules though without a break for the full body of evidence showing its tenacity

Desenvolvimento de um equipamento para análise de desgastes em prótese de articulação total de quadril

Pós-graduação em Engenharia Mecânica - FEG

Análise retrospectiva e tendências do serviço de inspeção do estado de São Paulo

Pós-graduação em Medicina Veterinária - FCAV

Amido retrogradado como excipiente de comprimidos para liberação controlada de fármacos: obtenção e caracterização

Pós-graduação em Ciências Farmacêuticas - FCFAR

Processamento do alho negro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos dos parâmetros de usinagem no acabamento superficial de materiais cerâmicos a verde

Pós-graduação em Engenharia Mecânica - FEB

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Avaliação da influência da agitação no tratamento anaeróbio por leito fixo de manipueira

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiológica de bebidas lácteas fermentadas, com adição de polpas de frutas, comercializadas na região de São José do Rio Preto, SP.

As bebidas lácteas fermentadas são produtos formulados contendo iogurte, soro de leite, polpa de frutas, além de outras matérias-primas e aditivos permitidos. O produto final deve apresentar os micro-organismos de forma viável e abundante. Sua popularidade vem aumentando significativamente, principalmente devido aos seus benefícios nutricionais, ao menor custo do produto para o fabricante, à redução do preço final para o consumidor e por apresentar baixa viscosidade, sendo consumida como bebida suave e refrescante. Apesar do processo de fabricação ser considerado simples, utilizando-se principalmente os equipamentos disponíveis nas indústrias lácteas, estes produtos podem estar sujeitos à contaminação microbiana, quando não atendidas as condições elementares de higiene e sanidade. Tal contaminação pode ser representada por leveduras, coliformes totais, termotolerantes e bolores. Considerando os aspectos mencionados, o objetivo deste trabalho foi avaliar a qualidade microbiológica de bebidas lácteas fermentadas, com adição de polpas de frutas, comercializadas na região de São José do Rio Preto û SP, por meio das seguintes análises microbiológicas: contagem de bolores e leveduras, determinação do Número Mais Provável (NMP) de coliformes totais, temotolerantes e pesquisa de Escherichia coli e de Salmonella spp. Foi ainda efetuada a determinação do pH eletrométrico. Após a obtenção dos resultados verificou-se que 20% das amostras analisadas não atenderam ao padrão microbiológico estabelecido na legislação vigente, para coliforme termotolerentes, evidenciando positividade na pesquisa de Escherichia coli, sendo por este motivo, considerados como produtos em condições sanitárias insatisfatórias, portanto, produtos impróprios para o consumo humano.(AU)

Estudo da superfície de fibras de carbono após tratamento de implantação iônica por imersão em plasma (3IP)

In this work, plasma immersion ion implantation (PIII) treatments of carbon fibers (CFs) were performed in order to induce modifications of chemical and physical properties of the CF surface aimed to improve the performance of thermoplastic composite. The samples to be treated were immersed in nitrogen or air glow discharge plasma and pulsed at −3.0 kV for 2.0, 5.0, 10.0, and 15.0 min. After PIII processing, the specimens were characterized by atomic force microscopy (AFM), scanning electron microscopy, Raman spectroscopy, and X-ray photoelectron spectroscopy (XPS). After CFs treatments, the CF/Polypropylene (PP) composites were produced by hot pressing method. Surface morphology of as-received CFs exhibited some scratches aligned along the fibers due to the fiber manufacturing process. After both treatments, these features became deeper, and also, a number of small particles nonuniformly distributed on the fiber surface can be observed. These particles are product of CF surface sputtering during the PIII treatment, which removes the epoxy layer that covers as-received samples. AFM analyses of CF samples treated with nitrogen depicted a large increase of the surface roughness (Rrms value approximately six times higher than that of the untreated sample). The increase of the roughness was also observed for samples treated by air PIII. Raman spectra of all samples presented the characteristic D- and G-bands at approximately 1355 and 1582 cm−1, respectively. Analysis of the surface chemical composition provided by the XPS showed that nitrogen and oxygen were incorporated onto the surface. The polar radicals formed on the surface lead to increasing of the CF surface energy. Both the modification of surface roughness and the surface oxidation contributed for the enhancement of CF adhesion to the polymeric matrix. These features were confirmed ... (Complete abstract click electronic access below)

Desenvolvimento do PFMEA para uma linha de montagem de motores

In modern days is not practicable to link productivity and profitability without discuss the manufactured products quality. It is of great importance, mainly if the company is looking for a Global Class title, both the product and the process in what it is been fabricated, to attend all the high level quality requirements. This work aims to define the necessary steps for implementing a new project, including the initial viability studies, and then the staff approval, passing through the development of tools and documents necessary to its fabrication, purchasing goods and services to build the installation, and the final stage of implementation, focused on the manufacturing process quality. It will be highlighted a quality tool that helps do decrease the process risks and thereafter increase its reliability after the implementation

Comparação dos efeitos de compressão isostática e compressão uniaxial na obtenção da liga NiTi por metalurgia do pó

Several alloys present the shape memory effect and among them, the equiatomic NiTi alloy, nitinol, is the most important one. It is usually used in several engineering applications and also in biomedical devices, in the fabrication of orthodontic wire, stents and Judet staples. Although a considerable amount of these biomedical devices is utilized in Brazil and a fraction of it is already made here, all nitinol used is bought abroad. Thus, it is important to develop the necessary know-how to fabricate NiTi wire and sheet. It would mean less importation with job creation and wealth generation for the country. In this work nitinol was obtained powder metallurgy from elemental powders of Ti and Ni using uniaxial compression and uniaxial compression followed by isostatic compression. The final densities achieved were determined by the Archimedes method. The precipitation of intermetallic secondary phases was studied and the samples were characterized by metallographic analysis, optical microscopy and X-ray diffraction. Results indicated that 50 hours sintering route showed a low amount of intermetallics, and no trace of unreacted powder. XRD and metallography at room temperature indicated B19’ as the predominant phase, which corresponds to martensite. Although density results showed little dispersion, the most dense sample was compacted under uniaxial compression and presented 4.8 g/cm3, corresponding to 20.84% porosity. Density variation was considered normal to the measurement process and independent of the compaction mode

Estudo de tempos e temperaturas de sinterização na obtenção da liga NiTi por metalurgia do pó

The nickel-titanium alloys are very attractive and so it is widely used in industry, engineering applications in general and also in biomedical and dental applications. Besides showing the shape of memory effect, biocompatibility and superelastic, the alloy commercially known as Nitinol, has excellent mechanical properties. Most devices used in Brazil have been produced nationally, but using imported material is also necessary, which shows the need of produce the alloy nationally. In this study we have investigated the influence of sintering temperatures and times to obtain nickel-titanium alloys by powder metallurgy alloys and the characterization of the precipitated intermetallic phases by using the post-mix of elemental nickel and titanium in proportion of 49.5% Ti - 50.5% Ni. The samples were sintered at 930ºC for periods of 30, 40 and 50 hours and were characterized by optical microscopy using metallography and x-ray diffraction. The results of the study show that the 50 hours sintering time was the most suitable time for obtaining the alloy, observing a low volume of precipitated intermetallic phases and absence of Ni and Ti residuals