Estudo do comportamento reológico de barbotinas preparadas com argilas da Formação Corumbataí utilizadas no pólo cerâmico de Santa Gertrudes (SP)

Este estudo surgiu da necessidade das indústrias cerâmicas do pólo de Santa Gertrudes (SP) se adaptarem às mudanças do comportamento do mercado e às exigências dos órgãos ambientais em relação aos riscos causados pela geração de poeira na fase de preparação da massa. Assim, o processo de preparação de massa via úmida pode ser uma alternativa para esta substituição, sendo necessária a obtenção de uma barbotina que apresente um comportamento reológico adequado ao processo e ao consumo de energia. Foram feitas medidas de viscosidade, tensão de cisalhamento e taxa de cisalhamento com viscosímetro rotacional, tendo como parâmetros de controle, o teor de sólidos da barbotina e a granulometria. Desta forma, foram verificadas variações das suspensões, como o comportamento pseudoplástico e a tixotropia. Também foi analisada a dependência do comportamento reológico com a mineralogia das argilas, obtida por difração de raios X. Os resultados das curvas reológicas mostraram-se muito coerentes com a mineralogia determinada, indicando uma piora do comportamento reológico no sentido da base para o topo da Formação Corumbataí, devido à alteração supérgena e presença de esmectitas.

Structural changes of biocompatible neutral microemulsions stabilized by mixed surfactant containing soya phosphatidylcholine and their relationship with doxorubicin release

Depending on the composition, the mixture of surfactant, oil and water, may form supramolecular aggregates with different structures which can significantly influence the drug release. In this work several microemulsion (ME) systems containing soya phosphatidylcholine (SPC) and eumulgin HRE40 (TM) (EU) as surfactant, cholesterol (O) as oil phase, and ultra-pure water as an aqueous phase were studied. MEs with and without the antitumoral drug doxorubicin (DOX) were prepared. The microstructures of the systems were characterized by photon correlation spectroscopy, rheological behavior, polarized light microscopy, small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD). The results reveal that the diameter of the oil droplets was dependent on the surfactant (S) amount added to formulations. The apparent viscosity was dependent on the O/S ratio. High O/S ratio leads to the crystallization of cholesterol polymorphs phases which restricts the mobility of the DOX molecules into the ME structure. Droplets with short-range spatial correlation were formed from the ME with the low O/S ratio. The increase of the cholesterol fraction in the O/S mixture leads to the formation of ordered structures with lamellar arrangements. These different structural organizations directly influenced the drug release profiles. The in vitro release assay showed that the increase of the O/S ratio in the formulations inhibited the constant rate of DOX release. Since the DOX release ratio was directly dependent on the ratio of O/S following an exponential decay profile, this feature can be used to control the DOX release from the ME formulations. (C) 2008 Elsevier B.V. All rights reserved.

Evolução do índice proteolítico e do comportamento reológico durante a vida de prateleira de leite UAT/UHT

A proteólise do leite UAT/UHT durante a estocagem à temperatura ambiente é um dos fatores limitantes de sua vida de prateleira. Neste trabalho, dois lotes de leite cru contendo 10 amostras cada e, posteriormente ao processamento, dois lotes de leite UAT/UHT contendo 25 amostras cada foram colhidos em um laticínio para a contagem de microrganismos psicrotróficos (leite cru) e para o estudo do comportamento reológico e o índice proteolítico (leite UAT/UHT durante 120 dias de estocagem). Para a contagem de microrganismos psicrotróficos, foi utilizada a técnica da contagem padrão em placas. Para a determinação do índice proteolítico, foi determinada a presença de glicomacropeptídeo livre por espectrofotometria a 470 nm. A determinação dos parâmetros reológicos foi efetuada à temperatura ambiente, em quintuplicata em um reômetro de cone e placa. Houve aumento da proteólise no decorrer do armazenamento e aumento da viscosidade aparente após 60 dias de estocagem, provavelmente relacionados à presença de proteases de bactérias psicrotróficas do leite cru.

Effect of furfuryl alcohol addition on the cure of furfuryl alcohol resin used in the glassy carbon manufacture

Glassy carbon can be manufactured practically without pores, named Monolithic Vitreous Carbon (MVC) or presenting up to 98% in transport pore volume, foam form, denominated Reticulated Vitreous Carbon (RVC). The glassy carbon processing is affected by some processing parameters, among them it can be cited the resin viscosity. The present work involves the optimization of RVC manufacture by monitoring the polyurethane (PU) foam impregnation with furfuryl alcohol resin with different viscosity values, which were obtained by dilution of the resin with different amounts of furfuryl alcohol. The resin samples used in the PU impregnation were characterized by thermal and rheological analyses. These results were correlated with scanning electron microscopy observations and compression test results of the impregnated polyurethane foam. The results show that the rheological behavior of the resin has significant influence on the polymerization step, affecting the homogeneity of impregnated foam and, consequently, its final properties, mainly the mechanical one. The impregnated foam prepared with the furfuryl alcohol resin diluted with 10% of furfuryl alcohol (eta = 11.4 Pa s) showed higher compression values (0.26 MPa). (c) 2007 Wiley Periodicals, Inc.

Laminar flow of soursop juice through concentric annuli: Friction factors and rheology

Laminar axial flow of a pseudoplastic fluid food (soursop, juice) in annular ducts has been experimentally investigated. In the first part of the manuscript, the rheological behavior of soursop juice, being essential for the annular flow analysis, was completely determined from 9.3 to 49.4 degrees Brix and temperatures from 0.4 degrees C to 68.8 degrees C, using a rotational rheometer equipped with coaxial cylinders. In order to test the adequacy of the rheology results, pressure loss data in the laminar pipe flow were collected and then experimental and theoretical friction factors were compared, showing excellent agreement, which indicated the reliability of the Power-Law model for describing the soursop juices. In the second part, pressure loss in annular regions was measured and used to estimate friction factors, which were then compared to those resulted from analytical and semi-analytical equations. The principal contributions of this article are to provide a review on the determination of friction factors-Reynolds number of pseudoplastic fluids in annuli, and also supply extensive new experimental data on the rheological properties and pressure loss of an important shear-thinning fluid food, which is of particular interest for the food engineering process design. (c) 2006 Elsevier Ltd. All rights reserved.

Effects of extraction methods on yam (Dioscorea alata) starch characteristics

Starch extraction from roots and tubers uses grating with water and sieves to separate the starch slurry from residual mass. The starch is recovered by decantation or centrifugation. The yam starch extraction is difficult due to high viscosity of the slurry caused by non-starch polysaccharides (NSP). The establishment of an efficient extraction process may turn yam into a competitive raw material. In this paper Dioscorea alata starch extracted by four methods was characterized in order to establish the impact of treatments. When the tubers were digested with an aqueous oxalic acid/ammonium oxalate (OA/AO) 1/1 solution, it was easier to separate the starch slurry from residual mass, because viscosity was reduced. For all the others methods tested, the viscosity remained almost the same. The nitrogen present in yam tubers was removed during the different extractions to a different extent. The largest nitrogen reduction was observed with ONAO followed by the control (water). The spectrum of starch granules sizes obtained also varied according to the treatment. Results proved that NSP carries small starch granules over to the waste water. The smaller starch granules diameter varied from 1.9 mu m (OA/AO extraction) to 13.5 mu m (water and pectinase extractions). The larger diameter varied from 41.0 mu m (NaOH treatment) to 67.7 mu m (ONAO). All starches extracted showed a RVA behavior in agreement with literature for yam starch, but with small differences due to the influence of methods. ONAO extraction showed the best recovery (18 g of starch/100 g tuber yam) and granular variation but it interfered with the rheological behavior of starch.

Laminar forced convection to a pseudoplastic fluid food in circular and annular ducts

In this manuscript we investigated experimentally the steady-state heat transfer to an important pseudoplastic fluid food, the soursop juice, flowing in laminar regime through circular and concentric annular ducts. The mean convection heat transfer coefficients, determined by measuring the bulk temperatures before and after the heating sections with constant temperatures of the tube walls, were used to correlate simple new empiric expressions to estimate the average Nusselt number in the thermal entrance of the considered geometries. In addition, the thermophysical properties of the tested fluid food, as well as the rheological behavior, being essential for the heat transfer analyses, were experimentally determined. (c) 2006 Elsevier Ltd. All rights reserved.

Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles. (c) 2006 Elsevier Ltd. All rights reserved.

Coeficientes de perda de carga em valvulas e acessorios no escoamento laminar de fluidos nao-Newtonianos

Friction loss coefficients for laminar flow of xantan gum solutions (concentrations in the range of 0.1-0.5% by weight) through valves and fittings were experimentally determined. The rheological behavior, studied by means of a concentric cylinder rheometer, was pseudoplastic, being well described by the Ostwald-De Waele model with non-linear correlation coefficients (r) between 0.998 and 0.999. In the pressure drop measurements the following fittings were employed: completely open and half way open ball valve, completely open and half way open angle valve, tee used like coupling, tee used like a 90° elbow, short radius 90° elbow and coupling. The results showed that the friction loss coefficients increased with decreasing generalized Reynolds number. The friction loss coefficients could be well adjusted by a potential model, suggested by Kittredge & Rowley (1957) for Newtonian fluids, K f = A(Re g) -B, with correlation coefficients between 0.837 and 0.999.

Characterization of cure of carbon/epoxy prepreg used in aerospace field

Carbon/epoxy 8552 prepreg is a thermoplastic toughened high-performance epoxy being used in the manufacture of advanced army material. Understanding the cure behavior of a thermosetting system is essential in the development and optimization of composite fabrication processes. The cure kinetics and rheological behavior were evaluated using a differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA) and a rheometer. Values of the kinetic parameters were obtained from dynamic DSC scans using an nth order reaction model. Rheological measurements as a function of temperature and time were made for the prepreg system. The manufacturer's recommended cure cycle was evaluated and considered adequate to consolidated the studied system.

Protocolo para ensaios físico-químicos de estabilidade de fitocosméticos

The growing demand for stable, safe and effective cosmetics has required increasingly complex studies by the scientific community and the use of more efficient techniques to determine the stability of these products. The use of active principles from the Brazilian flora has led to the development of numerous products, in the most varied pharmaceutical forms, making it, even more difficult to standardize experimental protocols to certify the stability of cosmetic preparations. While in Brazil there is no one protocol that standardizes the tests that should be carried out to determine product stability, several studies have been conducted in academic laboratories to determine the stability of specific raw materials. The rheological properties of topical use products have to be taken into account in their manufacture, storage and application. The determination of the rheological behavior of a formulation helps in evaluating the physicochemical nature of the vehicle, allowing early signs of physical instability to be detected and thus enabling quality control of the constituents, test formulations and final products. Thermal analysis has also been used to assist in the study of cosmetic stability and differential scanning calorimetry to guide the development of new products. Other tools, such as fluorimetry and laser granulometry can be used to help the study and development of both emulsified and non-emulsified systems. The aim of the present study is to develop a protocol for the investigation of the physical and chemical stability of phytocosmetics - systems containing active compounds extracted from the Brazilian biodiversity.

Rheology and fluid dynamics properties of sugarcane juice

The sugarcane juice is a relatively low-cost agricultural resource, abundant in South Asia, Central America and Brazil, with vast applications in producing ethanol biofuel. In that way, a good knowledge of the rheological properties of this raw material is of crucial importance when designing and optimizing unit operations involved in its processing. In this work, the rheological behavior of untreated (USCJ, 17.9 °Brix), clarified (CSCJ, 18.2 °Brix) and mixed (MSCJ, 18.0 °Brix) sugarcane juices was studied at the temperature range from 277K to 373K, using a cone-and-plate viscometer. These fluids were found to present a Newtonian behavior and their flow curves were well-fitted by the viscosity Newtonian model. Viscosity values lied within the range 5.0×10 -3Pas to 0.04×10 -3Pas in the considered temperature interval. The dependence of the viscosity on the temperature was also successfully modeled through an Arrhenius-type equation. In addition to the dynamic viscosity, experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and measured values confirmed the reliability of the proposed equations for describing the flow behavior of the clarified and untreated sugarcane juices. © 2010 Elsevier B.V.

Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de cosmético contendo ácido Alfa-Lipóico para prevenção de alterações da pele e do envelhecimento cutâneo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação física e numérica de corridas de lama resultantes de ruptura de barreira retendo material viscoplástico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)