The objective of this research work was to develop a methodology for experimentally estimating the interfacial properties at slag-metal interfaces. From previous experiments carried out in the division, it was decided to use surface active elements like sulfur or oxygen to trace any motion at the interface. For this purpose the following experimental investigations were carried out. Firstly the density of slag was estimated using the Archimedes Principle and the Sessile Drop technique. The density of the slag would give the molten slag height required for the surface active element to travel before reaching the slag-metal interface. Diffusivity measurements were uniquely designed in order to estimate the sulfur diffusion through slag media. It was for the first time that the chemical diffusivity was estimated from the concentration in the metal phase. Experiments carried out validated the models developed earlier. The density and diffusivity value of sulfur in the slag was used to accurately capture the time for sulfur to reach the slag-metal interface. The oscillations were identified by calculating the contact angle variations and the interfacial velocity was estimated from the change in the surface area of the liquid iron drop. The interfacial tension was estimated from the contact angles and the interfacial dilatational modulus was calculated. Based on cold model experiments using water as well as mercury, an equation of the dependence of the interfacial shear viscosity on the interfacial velocity and interfacial tension was established. This paved way for the estimation of the interfacial shear viscosity at the slag-metal interface. The present study is expected to have a strong impact on refining reactions in pyometallurgical industries where slag/metal interfaces play an important role. From a fundamental view point, this provides a deeper insight into interfacial phenomena and presents an experimental technique to quantify the same. / QC 20101130

Polymer networks are an important class of materials that are ubiquitously found in natural, biological, and man-made systems. The complex mesoscale structure of these soft materials has made it difficult for researchers to fully explore their properties. In this dissertation, we introduce a coarse-grained computational model for permanently cross-linked polymer networks than can properly capture common properties of these materials. We use this model to study several practical problems involving dry and solvated networks. Specifically, we analyze the permeability and diffusivity of polymer networks under mechanical deformations, we examine the release of encapsulated solutes from microgel capsules during volume transitions, and we explore the complex tribological behavior of elastomers. Our simulations reveal that the network transport properties are defined by the network porosity and by the degree of network anisotropy due to mechanical deformations. In particular, the permeability of mechanically deformed networks can be predicted based on the alignment of network filaments that is characterized by a second order orientation tensor. Moreover, our numerical calculations demonstrate that responsive microcapsules can be effectively utilized for steady and pulsatile release of encapsulated solutes. We show that swollen gel capsules allow steady, diffusive release of nanoparticles and polymer chains, whereas gel deswelling causes burst-like discharge of solutes driven by an outward flow of the solvent initially enclosed within a shrinking capsule. We further demonstrate that this hydrodynamic release can be regulated by introducing rigid microscopic rods in the capsule interior. We also probe the effects of velocity, temperature, and normal load on the sliding of elastomers on smooth and corrugated substrates. Our friction simulations predict a bell-shaped curve for the dependence of the friction coefficient on the sliding velocity. Our simulations also illustrate that at low sliding velocities, the friction decreases with an increase in the temperature. Overall, our findings improve the current understanding of the behavior of polymer networks in equilibrium and non-equilibrium conditions, which has important implications for synthesizing new drug delivery agents, designing tissue engineering systems, and developing novel methods for controlling the friction of elastomers.

Nuclear fuel comes in many forms; oxide fuel is the most commonly used in current reactor systems while metal fuel is a promising fuel type for future reactors due to neutronic performance and increased thermal conductivity. As a key heat transfer parameter, thermal conductivity describes the heat transport properties of a material based upon the density, specific heat, and thermal diffusivity. A material’s ability to transport thermal energy through its structure is a measurable property known as thermal diffusivity; the units for thermal diffusivity are given in area per unit time (e.g., m2/s). Current measurement methods for thermal diffusivity include LASER (or light) Flash Analysis and the hot-wire method. This study examines an approach that combines these previous two methods to characterize the diffusivity of a packed bed of microspheres of depleted uranium (DU) metal, which have a nominal diameter of 250 micrometers. The new apparatus is designated as the Crucible Heater Test Assembly (CHTA), and it induces a radial transient across a packed sample of microspheres then monitors the temperature profile using an array of thermocouples located at different distances from the source of the thermal transient. From the thermocouple data and an accurate time log, the thermal diffusivity of the sample may be calculated. Results indicate that DU microspheres have very low thermal conductivity, relative to solid uranium metal, and rapidly form an oxidation layer. At 500°C, the thermal conductivity of the DU microspheres was 0.431 ± 13% W/m-K compared to approximately 32 W/m-K for solid uranium metal. Characterization of the developed apparatus revealed a method that may be useful for measuring the thermal diffusivity of powders and liquids.

Diffusive mass transport within porous SOFC components is explored using two modeling approaches that can better inform the SOFC electrode design process. These approaches include performance metrics for electrode cross-sectional design and a fractal approach for modeling mass transport within the pore structure of the electrode reaction zone. The performance metrics presented are based on existing analytical models for transport within SOFC electrodes. These metrics include a correction factor for button-cell partial pressure predictions and two forms of dimensionless reactant depletion current density. The performance impacts of multi-dimensional transport phenomena are addressed through the development of design maps that capture the trade-offs inherent in the reduction of mass transport losses within SOFC electrode cross-sections. As a complement to these bulk electrode models, a fractal model is presented for modeling diffusion within the electrochemically active region of an SOFC electrode. The porous electrode is separated into bulk and reaction zone regions, with the bulk electrode modeled in one-dimension based on the dusty-gas formalism. The reaction zone is modeled in detail with a two-dimensional finite element model using a regular Koch pore cross-section as a fractal template for the pore structure. Drawing on concepts from the analysis of porous catalysts, this model leads to a straightforward means of assessing the performance impacts of reaction zone microstructure. Together, the modeling approaches presented provide key insights into the impacts of bulk and microstructural geometry on the performance of porous SOFC components.

Thermal properties of pure methane hydrate, under conditions similar to naturally occurring hydrate-bearing sediments being considered for potential production, have been determined both by a new experimental technique and by advanced molecular dynamics simulation (MDS). A novel single-sided, Transient Plane Source (TPS) technique has been developed and used to measure thermal conductivity and thermal diffusivity values of low-porosity methane hydrate formed in the laboratory. The experimental thermal conductivity data are closely matched by results from an equilibrium MDS method using in-plane polarization of the water molecules. MDS was also performed using a non-equilibrium model with a fully polarizable force field for water. The calculated thermal conductivity values from this latter approach were similar to the experimental data. The impact of thermal conductivity on gas production from a hydrate-bearing reservoir was also evaluated using the Tough+/Hydrate reservoir simulator (Revised version of ICGH paper 5646).

Made available in DSpace on 2014-10-09T12:38:21Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:05:07Z (GMT). No. of bitstreams: 1 05678.pdf: 6012797 bytes, checksum: fe9d7fe0fee771d558f91a7bffb7cfa3 (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Made available in DSpace on 2014-10-09T12:41:14Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:08:34Z (GMT). No. of bitstreams: 0 / Dissertação (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

Made available in DSpace on 2015-05-08T14:59:38Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 6363993 bytes, checksum: e8cfe3d37bd9a2f2218e5522ba2ddff7 (MD5) Previous issue date: 2009-08-11 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The analysis of properties of heat and mass transfer in foods has recently received increased attention due to its importance in modeling, and in the optimization of equipments and processes. In this work, an experimental procedure was performed with commercial-type, natural and skimmed yoghurt purchased from the local market, in order to estimate the thermal diffusivity. The experimental procedure was developed for liquid sample. The sample was placed between two metal plates. The thermal diffusivity was obtained from measurements of frontal temperature. The experimental procedure was performed in a micro-flash apparatus, model 457 LFA and thermal conductivity was determined in the calorimeter model 2920 mark TA Modulated. The results for thermal diffusivity and thermal conductivity present a good agreement with the available values from the literature. / A análise das propriedades de transferência de calor e massa em alimentos tem recebido maior atenção recentemente devida sua importância fundamental na modelagem, na otimização e nos projetos de equipamentos para processos. Neste trabalho, procedimentos experimentais foram realizados com iogurtes comerciais do tipo natural e desnatados, obtidos no mercado local com o objetivo de estimar a difusividade térmica. O procedimento experimental foi desenvolvido para líquidos entre placas metálicas e uma amostra liquida e mediu a avaliação da temperatura sobre a face frontal, a partir da qual foi obtida a difusividade térmica. O procedimento experimental foi realizado em um aparelho micro-flash, modelo LFA 457 da Netzsch e o calor específico foi determinados no calorímetro modelo 2920 Modulated marca TA. Os resultados obtidos para a difusividade térmica e condutividade térmica apresentam boa concordância com os valores disponíveis na literatura.

A Physalis peruviana Linnaeus é uma fruta considerada exótica que possui elevado custo de comercialização, principalmente nos mercados internacionais. Suas propriedades nutracêuticas e o aumento da sua produtividade no Estado do Rio Grande do Sul, associados à sua elevada perecibilidade definiram o objetivo deste trabalho: estudar o processo de transferência de massa durante a desidratação osmótica de physalis. Diversos trabalhos que avaliam as propriedades dos compostos bioativos da physalis através de ensaios in vitro e in vivo estão disponíveis na literatura, no entanto, há uma carência de informações a respeito de processos de industrialização desta fruta. Neste trabalho foi realizada a desidratação osmótica da physalis avaliando os efeitos da temperatura (variando de 40 a 70 C), da concentração da solução osmótica de sacarose (variando de 40 a 70 g por 100 g de solução) e da interação dessas variáveis através de planejamento experimental 22 com três repetições no ponto central (em duplicata). Análises de umidade (método gravimétrico), sólidos solúveis (refratômetro), açúcares totais (cromatografia líquida de alta eficiência) foram realizadas ao longo do processo de desidratação osmótica, enquanto que, as análises de carotenoides totais (espectrofotômetro), atividade de água (método higrométrico) e cor (escala CIELAB) foram realizadas para a fruta in natura e após 10 horas de processamento. Adicionalmente, testes utilizando uma sonda de ultrassom (frequência de 20 KHz, amplitude de 80 % durante 30 minutos) como pré-tratamento ao processo de desidratação osmótica foram realizados, a fim de aumentar a permeabilidade da casca cerosa desta fruta. Além disso, foram realizadas análises de atividade de água e da viscosidade das soluções osmóticas utilizadas neste trabalho. Os resultados mostraram que a utilização da sonda de ultrassom como pré-tratamento não apresentou diferenças estatisticamente significativas para nenhum dos parâmetros estudados, dentro da faixa de temperatura e concentração avaliadas. O modelo de Rastogi & Raghavarao mostrou-se adequado para a determinação do conteúdo de umidade e de sacarose no equilíbrio, assim como a utilização do modelo de difusão da Segunda Lei de Fick para a determinação da difusividade mássica efetiva da água e da sacarose na physalis usando os cinco primeiros termos da série. A difusividade mássica efetiva da água variou de 2,44 - 7,60 x 10-10 m2 s-1, enquanto que a da sacarose variou de 2,13 - 3,20 x 10-10 m2 s-1. Dentre todas as condições estudadas no planejamento experimental, o processo de desidratação osmótica mostrou-se mais eficiente quando realizado na temperatura de 70 C e concentração da solução osmótica de 70 g por 100 g de solução. Nessa condição experimental houve uma elevada perda de água (aproximadamente 83 %), além de uma redução estatisticamente significativa na atividade de água da fruta (passando de 0,979 para 0,872 após 10 horas), no entanto, ocorreu a maior perda de carotenoides totais (aproximadamente 50 %). Nessa condição experimental, a matriz do tecido da physalis sofreu alterações que foram comprovadas através da análise microestrutural realizada por Microscopia Eletrônica de Varredura (MEV). Adicionalmente, verificou-se que nenhum dos tratamentos realizados promoveu modificações visualmente perceptíveis na diferença global de cor (ΔE*) devido ao processo de desidratação osmótica. / Physalis peruviana Linnaeus is considered to be an exotic fruit, with a high cost of commercialization, especially in international markets. Its nutraceutical properties and increased productivity in the state of Rio Grande do Sul, associated with its high perishability defined the goal of this work is the following: to study the process of mass transfer during the osmotic dehydration of physalis. It is noteworthy that several studies have evaluated the properties of the bioactive compounds of physalis both in vitro and in vivo; however, there is a shortage of information in the literature regarding the industrialization of physalis. In this work the osmotic dehydration of physalis was carried out evaluating the effects of temperature (ranging from 40 to 70 °C), osmotic sucrose solution concentration (ranging from 40 to 70 g per 100 g solution) and the interaction of these variables by a 22 experimental design, with three replicates at the center point (in duplicate). Analyses of moisture content (gravimetric method), soluble solids (refractometer) and total sugars (high performance liquid chromatography - HPLC) were performed along the osmotic dehydration process. Content of total carotenoids (spectrophotometer), water activity (hygrometric method) and color (CIELAB scale) were analyzed for the fresh fruit and after 10 hours of processing. In addition, tests using an ultrasound probe (frequency 20 kHz, amplitude of 80 % for 30 minutes) as a pretreatment for the process of osmotic dehydration were performed to increase the permeability of the waxy skin of this fruit. Furthermore, analyses of the water activity and viscosity of the osmotic solutions used were carried out. The results show that the use of the ultrasound probe as a pre-treatment did not yield statistically significant differences for any of the parameters studied within the temperature range at the concentrations assessed. The model of Rastogi & Raghavarao proved to be suitable for the determination of equilibrium content; Fick's Second Law was satisfactorily used to determine the effective diffusivity of water and sucrose for a spherical geometry. Thus, the effective diffusivity of water was calculated and ranged from 2.44 to 7.60 x 10-10 m2 s-1, while that of sucrose ranged from 2.13 to 3.20 x 10-10 m2 s-1. Among all conditions studied in the experimental design, the osmotic dehydration process was more efficient when performed at a temperature of 70 °C and an osmotic solution concentration of 70 g per 100 g of solution. In these conditions, there was a high water loss (approximately 83 %) and a statistically significant reduction in the water activity of this fruit (from 0.979 to 0.872 after 10 hours); however, the greatest loss of total carotenoids (approximately 50 %) was observed. Under this experimental condition, the tissue matrix of physalis suffered structural changes, as proven through Scanning Electron Microscopy (SEM) analysis. Additionally, it was found that none of the treatments performed promoted visually perceptible changes in the overall color difference (ΔE*) due to processing.

A Physalis peruviana Linnaeus é uma fruta considerada exótica que possui elevado custo de comercialização, principalmente nos mercados internacionais. Suas propriedades nutracêuticas e o aumento da sua produtividade no Estado do Rio Grande do Sul, associados à sua elevada perecibilidade definiram o objetivo deste trabalho: estudar o processo de transferência de massa durante a desidratação osmótica de physalis. Diversos trabalhos que avaliam as propriedades dos compostos bioativos da physalis através de ensaios in vitro e in vivo estão disponíveis na literatura, no entanto, há uma carência de informações a respeito de processos de industrialização desta fruta. Neste trabalho foi realizada a desidratação osmótica da physalis avaliando os efeitos da temperatura (variando de 40 a 70 C), da concentração da solução osmótica de sacarose (variando de 40 a 70 g por 100 g de solução) e da interação dessas variáveis através de planejamento experimental 22 com três repetições no ponto central (em duplicata). Análises de umidade (método gravimétrico), sólidos solúveis (refratômetro), açúcares totais (cromatografia líquida de alta eficiência) foram realizadas ao longo do processo de desidratação osmótica, enquanto que, as análises de carotenoides totais (espectrofotômetro), atividade de água (método higrométrico) e cor (escala CIELAB) foram realizadas para a fruta in natura e após 10 horas de processamento. Adicionalmente, testes utilizando uma sonda de ultrassom (frequência de 20 KHz, amplitude de 80 % durante 30 minutos) como pré-tratamento ao processo de desidratação osmótica foram realizados, a fim de aumentar a permeabilidade da casca cerosa desta fruta. Além disso, foram realizadas análises de atividade de água e da viscosidade das soluções osmóticas utilizadas neste trabalho. Os resultados mostraram que a utilização da sonda de ultrassom como pré-tratamento não apresentou diferenças estatisticamente significativas para nenhum dos parâmetros estudados, dentro da faixa de temperatura e concentração avaliadas. O modelo de Rastogi & Raghavarao mostrou-se adequado para a determinação do conteúdo de umidade e de sacarose no equilíbrio, assim como a utilização do modelo de difusão da Segunda Lei de Fick para a determinação da difusividade mássica efetiva da água e da sacarose na physalis usando os cinco primeiros termos da série. A difusividade mássica efetiva da água variou de 2,44 - 7,60 x 10-10 m2 s-1, enquanto que a da sacarose variou de 2,13 - 3,20 x 10-10 m2 s-1. Dentre todas as condições estudadas no planejamento experimental, o processo de desidratação osmótica mostrou-se mais eficiente quando realizado na temperatura de 70 C e concentração da solução osmótica de 70 g por 100 g de solução. Nessa condição experimental houve uma elevada perda de água (aproximadamente 83 %), além de uma redução estatisticamente significativa na atividade de água da fruta (passando de 0,979 para 0,872 após 10 horas), no entanto, ocorreu a maior perda de carotenoides totais (aproximadamente 50 %). Nessa condição experimental, a matriz do tecido da physalis sofreu alterações que foram comprovadas através da análise microestrutural realizada por Microscopia Eletrônica de Varredura (MEV). Adicionalmente, verificou-se que nenhum dos tratamentos realizados promoveu modificações visualmente perceptíveis na diferença global de cor (ΔE*) devido ao processo de desidratação osmótica. / Physalis peruviana Linnaeus is considered to be an exotic fruit, with a high cost of commercialization, especially in international markets. Its nutraceutical properties and increased productivity in the state of Rio Grande do Sul, associated with its high perishability defined the goal of this work is the following: to study the process of mass transfer during the osmotic dehydration of physalis. It is noteworthy that several studies have evaluated the properties of the bioactive compounds of physalis both in vitro and in vivo; however, there is a shortage of information in the literature regarding the industrialization of physalis. In this work the osmotic dehydration of physalis was carried out evaluating the effects of temperature (ranging from 40 to 70 °C), osmotic sucrose solution concentration (ranging from 40 to 70 g per 100 g solution) and the interaction of these variables by a 22 experimental design, with three replicates at the center point (in duplicate). Analyses of moisture content (gravimetric method), soluble solids (refractometer) and total sugars (high performance liquid chromatography - HPLC) were performed along the osmotic dehydration process. Content of total carotenoids (spectrophotometer), water activity (hygrometric method) and color (CIELAB scale) were analyzed for the fresh fruit and after 10 hours of processing. In addition, tests using an ultrasound probe (frequency 20 kHz, amplitude of 80 % for 30 minutes) as a pretreatment for the process of osmotic dehydration were performed to increase the permeability of the waxy skin of this fruit. Furthermore, analyses of the water activity and viscosity of the osmotic solutions used were carried out. The results show that the use of the ultrasound probe as a pre-treatment did not yield statistically significant differences for any of the parameters studied within the temperature range at the concentrations assessed. The model of Rastogi & Raghavarao proved to be suitable for the determination of equilibrium content; Fick's Second Law was satisfactorily used to determine the effective diffusivity of water and sucrose for a spherical geometry. Thus, the effective diffusivity of water was calculated and ranged from 2.44 to 7.60 x 10-10 m2 s-1, while that of sucrose ranged from 2.13 to 3.20 x 10-10 m2 s-1. Among all conditions studied in the experimental design, the osmotic dehydration process was more efficient when performed at a temperature of 70 °C and an osmotic solution concentration of 70 g per 100 g of solution. In these conditions, there was a high water loss (approximately 83 %) and a statistically significant reduction in the water activity of this fruit (from 0.979 to 0.872 after 10 hours); however, the greatest loss of total carotenoids (approximately 50 %) was observed. Under this experimental condition, the tissue matrix of physalis suffered structural changes, as proven through Scanning Electron Microscopy (SEM) analysis. Additionally, it was found that none of the treatments performed promoted visually perceptible changes in the overall color difference (ΔE*) due to processing.