Obtenção e caracterização de um compósito de poliuretano de mamona e pó de vidro para aplicações em insolantes térmicos

Thermal insulation is used to protect the heated or cooled surfaces by the low thermal conductivity materials. The rigid ricin polyurethane foams (PURM) are used for thermal insulation and depend on the type and concentration of blowing agent. Obtaining PURM occurs by the use of polyol, silicone, catalyst and blowing agent are pre -mixed, reacting with the isocyanate. The glass is reusable, returnable and recyclable heat insulating material, whose time of heat dissipation determines the degree of relaxation of its structure; and viscosity determines the conditions for fusion, operating temperatures, annealing, etc. The production of PURM composites with waste glass powder (PV) represents economical and renewable actions of manufacturing of thermal insulating materials. Based on these aspects, the study aimed to produce and characterize the PURM composites with PV, whose the mass percentages were 5, 10, 20, 30, 40 and 50 wt%. PURM was obtained commercially, while the PV was recycled from the tailings of the stoning process of a glassmaking; when the refining process was applied to obtain micrometer particles. The PURM + PV composites were studied taking into account the standard sample of pure PURM and the influence of the percentage of PV in this PURM matrix. The results of the chemical, physical and morphological characterization were discussed taking into account the difference in the microstructural morphology of the PURM+PV composites and the pure PURM, as well the results of the physicochemical, mechanical e thermophysical tests by values obtained of density, hardness, compressive strength, specific heat, thermal conductivity and diffusivity. In general, the structure of pure PURM showed large, elongated and regular pores, while PURM+PV composites showed irregular, small and rounded pores with shapeless cells. This may have contributed to reducing their mechanical strength, especially for PURM - PV50. The hardness and density were found to have a proportional relationship with the PV content on PURM matrix. The specific heat, thermal diffusivity and thermal conductivity showed proportional relationship to each other. So, this has been realized that the increasing the PV content on PURM matrix resulted in the rise of diffusivity and thermal conductivity and the decrease of the specific heat. However, the values obtained by the PURM composites were similar the values of pure PURM, mainly the PURM-PV5 and PURM-PV10. Therefore, these composites can be applied like thermal insulator; furthermore, their use could reduce the production costs and to preserve the environment

Photopyroelectric spectroscopy of polyaniline films

Photopyroelectric spectroscopy (PPES), in the 400 < lambda < 900 nm wavelength range, was used to study thermal properties of differently doped polyaniline (PAN) films. The photopyroelectric intensity signal V-n(lambda) and its phase F-n(lambda) were independently measured, as well as the intensity V-n(f) and the phase F-n(f) (f being the chopping frequency) for a given A of the saturation part of the PPES spectrum. Equations of both the intensity and the phase of the PPES signal, taking into account the thermal and the optical characteristics of the PAN films and the pyroelectric detector, were used to fit the experimental results. From the fittings we obtained, with great accuracy, the values of thermal conductivity k and thermal diffusivity coefficient a of PAN films of different doping degrees. It was observed that, in contrast with the strong doping-dependence of the electrical conductivity, the thermal parameters of PAN films remained practically unchanged under doping. This apparent discrepancy is explained by the granular metal model of doped PAN. (C) 2000 John Wiley & Sons, Inc.

Inversion in the temperature coefficient of the optical path length close to the glass transition temperature in tellurite glasses

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Rheological and thermophysical properties of blackberry juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermophysical Properties of Lemon Juice as Affected by Temperature and Water Content

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

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

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

Temperature and water content influence on thermophysical properties of coffee extract

Specific heat, thermal conductivity, thermal diffusivity, and density of coffee extract were experimentally determined in the range of 0.49 to 0.90 (wet basis) water content and at temperatures varying from 30 to 82 degreesC. Thermal conductivity and specific heat were measured by means of the same apparatus- a cell constituted of two concentric cylinders - operating at steady and unsteady state, respectively. The thermal diffusivity was measured by the well-known Dickerson's method and density was determined by picnometry. The results obtained were used to derive mathematical models for predicting these properties as a function of concentration and temperature.

Thermo-physical properties of cooked ham

Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (alpha), specific heat at constant pressure (c(p)), and density (rho) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method, specific heat by differential scanning calorimeter, and density by pycnometer assembly. Temperature ranged from 3.0 degrees C to 74.0 degrees C, corresponding to the cooking process, and moisture ranged from 40.0 to 73.0% (w. b.). Equations are provided for alpha as a function of M, c(p) as a function of T, and rho as a function of both M and T. Results for thermal conductivity are compatible with those published in the literature.

Photothermal Study of Two Different Nanofluids Containing SiO2 and TiO2 Semiconductor Nanoparticles

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content

The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62°C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature. © 1998 Elsevier Science Limited. All rights reserved.

Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)

Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8-49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was performed using a roto evaporator or a rising film evaporator, single effect, with recirculation, under vacuum, to obtain concentrated juice. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Multiple regression analysis was performed to fit thermal conductivity, thermal diffusivity and density experimental data obtaining a good fit. Arrhenius and power law relationships were proposed to fit apparent viscosity as a function of temperature and juice concentration at typical shear rates found during processing. The rheological parameters together with experimental values of pressure loss in tube flow were used to calculate friction factors, which were compared to those resulting from theoretical equation.

Determinação da difusividade térmica de um solo incorporado com resíduo de E.T.A

Pós-graduação em Física - IGCE

Medida da difusividade térmica de um solo incorporado com resíduo industrial de silicato

Pós-graduação em Física - IGCE

Estudo numérico e experimental do resfriamento convectivo de vegetais cilíndricos

Pós-graduação em Física - IGCE

Propriedades dielétricas e térmicas das blendas de poliestireno com ácido oléico e poliestireno com betacaroteno

As propriedades térmicas, dielétricas e ópticas de óleos vegetais vêm sendo estudadas pelo Grupo de Física de Materiais da Amazônia (GFMA) desde 1996 no Departamento de Física da UFPA. Recentemente uma interação com o laboratório de físico-química de polímeros do instituto de química da UnB possibilitou o estudo desses óleos e seus constituintes na forma de blendas poliméricas. Neste trabalho procuramos dar nossa contribuição a este estudo e investigamos propriedades térmicas e dielétricas das blendas de poliestireno (PS) com ácido oléico (AO) e betacaroteno (BC) em função da temperatura, foram realizadas medidas da constante dielétrica e da difusividade térmica utilizando-se capacitores planos de placas paralelas e a técnica fotopiroelétrica, respectivamente. Foi calculado o momento de dipolo associado à blenda PS/AO utilizando os modelos teóricos de Debye, Onsager e Kirkwood para ajuste linear dos dados experimentais. Os resultados encontrados mostram que a transição de fase do AO se mantêm e que ela encontra-se deslocado para temperaturas mais elevadas.