Made available in DSpace on 2015-04-17T14:49:13Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2358592 bytes, checksum: 583e833bcc50f8a34b24568a069f103d (MD5) Previous issue date: 2009-09-22 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This study aimed to study and to model the drying process fresh and osmotically pretreated in sucrose solution watermelon (Citrullus lanatus S.). The osmotic dehydration process was studied through an experimental design, with independent variables as osmotic solution temperature (30 - 50oC) and concentration (40 - 60% w / w) and immersion time (90 - 240min), where the objective was to obtain a maximum water loss with a minimum solid gain. The convective drying was performed at various air drying temperatures (40 - 60oC). The best combination of variables obtained for the osmotic dehydration of watermelon pulp was: 300C, 60% w/w and 90 minutes. The highest drying rates were obtained for the pulp pre-treated osmotically when compared with the fresh one. The water effective diffusivities were in the order of 10-10m2/s, agreeing with the diffusivity of liquids. The empirical exponential model of two parameters fitted very well to the experimental data of both process. The Diffusional model fitted satisfactorily to the experimental data watermelon peels drying. The best drying conditions for the final products were 500C for the pulp pretreated osmotically and 600C for the fresh pulp and peels. Such products are considered source of protein and low lipid content foods, highlighting a significant amount of carotenoid (lycopene) to watermelon fresh pulp. / O presente trabalho teve a finalidade de estudar o processo de secagem da polpa de melancia (Citrullus lanatus S.) fresca e pré-tratada osmoticamente em solução de sacarose, bem como da casca in natura. O processo de desidratação osmótica foi estudado através de um delineamento experimental, tendo como variáveis independentes a temperatura (30 - 50oC) e concentração (40 - 60% p/p) da solução osmótica e o tempo de imersão (90 - 240min), onde o objetivo foi obter uma máxima perda de água com uma mínima incorporação de sólidos. A secagem convectiva foi realizada a várias temperaturas (40 - 60oC) do ar de secagem. A melhor combinação de variáveis obtida para a desidratação osmótica da polpa de melancia foi: 300C, 60% p/p e 90 minutos. As maiores taxas de secagem foram obtidas para a polpa pré-tratada osmoticamente quando comparada com a fresca, na maior temperatura de processo. As difusividades efetivas das amostras foram da ordem de 10-10m2/s, concordando com a difusividade de líquidos. O modelo empírico exponencial de dois parâmetros foi o que melhor predisse os dados obtidos a partir das secagens realizadas para a polpa de melancia fresca e pré-tratada osmoticamente, ao serem considerados os valores de difusividade efetiva, coeficiente de determinação e o desvio relativo médio. Enquanto que o modelo fundamental de Fick se ajustou melhor às cinéticas de secagem da casca de melancia. As melhores condições de secagem para os produtos finais foram de 500C para a polpa pré-tratada osmoticamente e 600C para a polpa e casca frescas. Tais produtos são considerados alimentos fonte de proteínas e de baixo teor de lipídeos, destacando um valor expressivo de carotenóides em licopeno para os produtos oriundos da polpa de melancia.

Submitted by Maria Medeiros (maria.dilva1@ufcg.edu.br) on 2018-09-25T11:56:53Z No. of bitstreams: 1 MARCOS ANTÔNIO AMARAL LINS - TESE (PPGEP) 2013.pdf: 2840885 bytes, checksum: 13b6f2695a2ffd6be9d615430752bc2d (MD5) / Made available in DSpace on 2018-09-25T11:56:53Z (GMT). No. of bitstreams: 1 MARCOS ANTÔNIO AMARAL LINS - TESE (PPGEP) 2013.pdf: 2840885 bytes, checksum: 13b6f2695a2ffd6be9d615430752bc2d (MD5) Previous issue date: 2013-07-05 / Para muitos gêneros alimentícios, o processo de transferência de calor é essencial para se chegar à condição de consumo humano. O presente trabalho teve como objetivo estudar o fenômeno da difusão transiente de calor em alimentos pastosos contidos em recipientes cilíndricos. O estudo apresenta soluções para a equação de difusão com condição de contorno do primeiro tipo. Foram desenvolvidas ferramentas analíticas (otimizador acoplado à solução analítica) para a descrição da difusão de calor em produtos pastosos com as formas mencionadas. As ferramentas analíticas foram validadas através de dados obtidos por simulação numérica tanto para o cilindro infinito quanto para o finito. Os erros cometidos com as ferramentas desenvolvidas no cálculo da difusividade térmica aparente para os dados simulados são aceitáveis quando o sensor de temperatura é colocado na região mais interna do cilindro. Os resultados obtidos para a difusividade térmica aparente de agar gel, purê de tomate e creme custard são compatíveis com os resultados encontrados na literatura para esses produtos. O software Finite Cylinder First Kind foi desenvolvido, validado e aplicado aos dados do purê de tomate, creme custard e agar gel para várias posições no interior do cilindro finito onde estes gêneros alimentícios se encontravam. Todos os resultados obtidos por otimização e simulação tiveram uma excelente concordância com os resultados experimentais. O método numérico se mostrou mais eficiente do que o analítico, na descrição do processo de difusão de calor nos produtos estudados, devido sua versatilidade de permitir a obtenção da solução da equação de difusão considerando a difusividade térmica variável com a temperatura local. / For many foodstuffs, the process of heat transfer is essential to reach the condition human consumption. The present work aims to study the phenomenon of transient diffusion of heat in pasty foodstuffs contained in cylindrical containers. The study presents solutions for the diffusion equation with boundary condition of the first kind. Analytical tools were developed - optimizer coupled to the analytical solution - to describe the diffusion of heat into products with the forms mentioned. Analytical tools were validated using data obtained by numerical simulation for both the cylinder the infinite and finite. The tools developed minimize errors in calculating the thermal diffusivity for the simulated data are acceptable when the temperature sensor is placed in the innermost region of the cylinder. The results obtained for the thermal diffusivity of agar gel, tomato puree and cream custard are consistents with the results found in the literature for these products. The software finite cylinder first kind was developed, validated and applied to data of tomato puree, cream custard and agar gel for various positions within the finite and infinite cylinder filled with these foodstuffs. All results obtained by simulation and optimization had an excellent agreement with the experimental results. The numerical method is more efficient than the analytical description of the heat diffusion process in the products, due to their versatility that allows obtaining the solution of the diffusion equation considering the thermal diffusivity varies with local temperature.

Made available in DSpace on 2016-12-23T13:50:03Z (GMT). No. of bitstreams: 1 Michelle Carvalho de Souza.pdf: 1066706 bytes, checksum: 3c78ec62d0a1683cf0df485633effc39 (MD5) Previous issue date: 2013-08-21 / O yacon é um tubérculo de origem andina, e seu consumo tem se disseminado pelos demais países devido as suas características de alimento funcional. Os benefícios advindos do yacon são devido à presença dos FOS (frutooligossacarídeos), que são carboidratos não digeríveis pelo organismo humano, que atuam como fibra e são fermentados pelas bactérias intestinais, produzindo compostos benéficos à saúde. Devido ao alto teor de água, média de 90%, o yacon é suscetível a uma rápida degradação e a uma vida útil de aproximadamente sete dias. A secagem é uma alternativa para aumentar o período de consumo do yacon, além disso, a farinha de yacon pode ser utilizada como ingrediente em diversos produtos industrializados, entretanto, não há uma padronização desse processo para a produção da farinha de yacon em larga escala, o que dificulta a inserção desse produto na agroindústria. Para o estudo do processo de secagem do yacon e obtenção de farinhas que preservassem as características mais próximas as dos produtos in natura, foram utilizadas cinco temperaturas de secagem (40, 50, 60, 70 e 80º C). O modelo matemático que melhor se ajustou ao experimento foi o modelo de Page, e a partir disso, pode-se elaborar um modelo matemático generalizado que representasse a secagem do yacon. Estimou-se a difusividade efetiva do yacon nas diferentes temperaturas testadas através do modelo de difusão, além disso, a influência da temperatura de secagem sobre a difusividade efetiva foi avaliada ajustando-se o modelo de Arrhenius. A energia de ativação para a difusão líquida no processo de secagem do yacon foi de 22,088 kJ/mol. O yacon atingiu sua umidade de equilíbrio a 60º C próximo a 400 minutos, o que também foi observado nas temperaturas mais altas. O teor de fibra bruta das farinhas não variou com o aumento da temperatura de secagem, entretanto, o maior valor de açúcar redutor foi obtido a 80º C, enquanto que a 50º C encontrou-se o maior valor de açúcar não redutor. Isso pode ser devido a hidrólise dos FOS, consequência do efeito térmico. A farinha elaborada a 60º C possui baixa umidade, além de preservar suas características intrínsecas mais próximas as do produto in natura / The yacon tuber is an Andean origin, and its consumption has been disseminated by other countries due to its characteristics of functional food. The benefits of yacon are due to the presence of FOS (fructo-oligosaccharides), which are non-digestible carbohydrates by the human body, which act as fiber and are fermented by intestinal bacteria, producing compounds beneficial to health. Due to the high water content, 90% average, the yacon is susceptible to rapid degradation and a lifespan of about seven days. The drying is an alternative to increasing the consumption period of yacon, moreover, yacon flour can be used as an ingredient in various manufactured products. To study the drying of yacon, and getting flour which preserved the characteristics as close as possible to the fresh products, this study tested five drying temperatures (40, 50, 60, 70 and 80 º C). The mathematical model that best fit the experiment was the Page model, and from this, one can develop a generalized mathematical model to represent the drying of yacon. We estimated the effective diffusivity of yacon tested at different temperatures by diffusion model, moreover, the influence of the drying temperature on the effective diffusivity was measured by adjusting the Arrhenius model. The activation energy for liquid diffusion in the drying process of yacon was 22.088 kJ / mol. At 60 ° C the yacon reached its equilibrium moisture content close to 400 minutes, which was also observed at higher temperatures. The crude fiber content of the flour did not vary with increasing drying temperature, however, the largest amount of reducing sugar was obtained at 80 ° C, while at 50 ° C was found the highest amount of non-reducing sugar. This may be due to hydrolysis of FOS result of the thermal effect. Thus, the flour produced at 60 º C has low humidity, while preserving its merits closer the product fresh

Made available in DSpace on 2014-06-11T19:25:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2002-12-19Bitstream added on 2014-06-13T20:33:13Z : No. of bitstreams: 1 colabone_ro_me_rcla.pdf: 419969 bytes, checksum: b55e9d70dce4440eb255d7f239205b76 (MD5) / A questão da disposição final dos resíduos sólidos, gerados pelas indústrias e pela população, é um grande desafio a ser solucionado pelas empresas e entidades ligadas à conservação do meio ambiente. Uma das alternativas para o descarte racional destes resíduos é a sua incorporação ao solo. O conhecimento das propriedades térmicas de um solo incorporado com resíduo é importante para garantir que esta alternativa não interfira, por exemplo, na capacidade do solo em difundir energia necessária para o crescimento das plantas. Este trabalho envolveu a determinação da difusividade térmica de amostras de um solo incorporado com resíduo gerado por uma Estação de Tratamento de Água, da cidade de Rio Claro. A determinação da difusividade térmica das amostras foi baseada no método utilizado por CLIVATI (1991). A partir da medição da temperatura em função do tempo, numa determinada posição, foi possível obter as difusividades térmicas de cada amostra em duas condições de umidades diferentes. Para as umidades utilizadas, os resultados mostraram que a incorporação do resíduo de E.T.A nas proporções especificadas não alterou, significativamente, os valores da difusividade térmica do solo estudado. Estes resultados indicam que o fluxo de calor no solo praticamente não é afetado pela incorporação do resíduo. / The question of the final disposition of the solid residues generated by the industry and the population is a big challenge to be solved by the corporations and entity concerned with the preservation of the environment. One of the alternatives for the rational dump of these residues is its incorporation to the soil. The knowledge of the thermal properties of a soil incorporated with residue is important to assure that this alternative, for example, doesn't interfere in the capacity of the soil to diffuse the necessary energy for the growth of the plants. This work has involved the determination of the thermal diffusivity in the samples of a soil incorporated with residue generated by a Treatment Water Station (T.W.S.), in the city of Rio Claro. The determination of the thermal diffusivity of the samples was based in the method used by CLIVATI (1991). From the temperature measurement in time function, in the certain position, it was possible to obtain the thermal diffusivities of each sample in two conditions of different moisture. For the used moisture, the results showed that the incorporation of the T.W.S. residue, at the specified proportions, did not change, the thermal diffusivities values of the studied soil in a significant manner. These results indicate that the heat flux in the soil practically is not affected by the residue incorporation.

This thesis presents the development of a novel numerical model capable of evaluating suspended sediment dynamics under breaking waves, and is based in the open source Computational Fluid Dynamics software, OpenFOAM®. The hydrodynamics were determined by solving the incompressible, Reynolds-Averaged Navier-Stokes equations for a two-phase fluid using the Finite Volume method, along with a Volume of Fluid scheme that modelled the interface between the air and water phases. A new library of five turbulence models was developed to include weakly compressible effects through the introduction of density variations in the conservation equations. This library was thoroughly evaluated against existing physical data for surf zone dynamics. A skill score was applied, based on the MSE, to rank the models, with the nonlinear k−ε performing best overall, and the k−ω predicting turbulent kinetic energy most accurately. Furthermore, the numerical model was shown to predict the near-bed hydrodynamics well, through comparison with new in-house physical data obtained in the COAST laboratory. Suspended sediment concentrations were determined using an advection-diffusion methodology, with near-bed processes modelled using a flux based approach that balances entrainment and deposition. The model was validated against existing experimental data for steady state flow conditions, as well as for regular and breaking waves. The agreement was generally good, with the results indicating that the model is capable of capturing complicated processes such as sediment plumes under plunging breakers. The validated model was applied to investigate the properties of the sediment diffusivity, which is a vital parameter in suspended sediment dynamics. In physical experiments, sediment diffusivity is commonly estimated implicitly, based on the vertical concentration profile. In this work, this approach was applied to the numerical concentration predictions, and compared with the value directly determined within the model. The estimated value was generally acceptable providing that large horizontal concentration gradients were not present, and diffusion dominated flow advection. However, near the breaking point of waves, large errors were observed at mid-depth of the water column, which strongly correlates with a region of large flow advection relative to diffusion. Therefore, when using this estimation, caution is recommended since this approach can potentially lead to substantial discrepancies.

Made available in DSpace on 2014-10-09T12:48:08Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:07:31Z (GMT). No. of bitstreams: 1 09302.pdf: 3407854 bytes, checksum: 9ad0354f272b3e3c59f9432ff90a5c98 (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Made available in DSpace on 2014-10-09T12:48:08Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:07:31Z (GMT). No. of bitstreams: 1 09302.pdf: 3407854 bytes, checksum: 9ad0354f272b3e3c59f9432ff90a5c98 (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Submitted by Renata Lopes (renatasil82@gmail.com) on 2017-07-24T12:08:43Z No. of bitstreams: 1 alexandrepinheirodasilva.pdf: 29097377 bytes, checksum: 94bcde5f459e88c78cffbdf774e348a0 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-08-09T13:30:24Z (GMT) No. of bitstreams: 1 alexandrepinheirodasilva.pdf: 29097377 bytes, checksum: 94bcde5f459e88c78cffbdf774e348a0 (MD5) / Made available in DSpace on 2017-08-09T13:30:24Z (GMT). No. of bitstreams: 1 alexandrepinheirodasilva.pdf: 29097377 bytes, checksum: 94bcde5f459e88c78cffbdf774e348a0 (MD5) Previous issue date: 2011-09-30 / Neste trabalho vamos apresentar a implantação de duas técnicas fototérmicas: a fotoacústica de câmara aberta que possibilita encontrarmos a difusividade térmica dos materiais, e a técnica pc que fornece o valor do produto da densidade pelo calor específico da substância, conhecido como capacidade térmica volumétrica. Utilizamos também a técnica de lente térmica para a medida da difusividade térmica e do parâmetro dS/dT (taxa de variação do caminho óptico S). As técnicas mencionadas fornecem os parâmetros termo-ópticos (Difusividade Térmica, Condutividade Térmica e dS/dT ) para materiais vítreos como os vidros ferro fosfato, telurito, borossilicato e simulado lunar JSC-1. Modelos teóricos são apresentados e testados. Mostramos que o modelo da flexão termoelástica é dominante na maioria das amostras estudadas. Exceção foi observado no caso de vidros semicondutores (ferro fosfato). Neste caso, correções foram necessárias para o modelo da flexão termoelástica, possibilitando obter: difusividade térmica, coeficiente de difusão de portadores, velocidade de recombinação dos portadores na superfície e tempo de recombinação na superfície. As técnicas foram testadas com amostras de alumínio com 99,99 % de pureza, que possuem as informações térmicas disponíveis na literatura. Nos resultados, identificamos, através da técnica fotoacústica, que o vidro ferro fosfato é um vidro semi-condutor. Vidros ferro fosfato são candidatos para aplicações de vitrificação de resíduos nucleares. Comparações foram feitas com vidros borossilicato que são atualmente usados na vitrificação dos resíduos nucleares. Obtivemos a difusividade térmica, a capacidade térmica volumétrica e a condutividade térmica dos vidros do simulado lunar JSC-1 e telurito. O primeiro se mostrou eficiente para aplicações em exploração espacial e o segundo tem potencial aplicação em dispositivos fotônicos. / In this work we present the implantation of two photothermal techniques : the open cell photoacoustic which allows one to find thermal diffusivity of materials, and pc technique which gives the value of the product of density by specific heat of substance, known as the volumetric heat capacity. We also used the technique of thermal lens for measurement of thermal diffusivity and the parameter dS/dT (the temperature coefficient of the optical path S). The mentioned techniques furnished the thermo-optical parameters (Thermal Diffusivity, Thermal Conductivity and dS/dT) of glassy materials such as iron phosphate, tellurite, borosilicate glasses and lunar simulate JSC-1. Theoretical Models are presented and tested. It was shown that the model of thermoelastic bending is dominant in most samples studied. Exception is observed in the case of semiconducting glasses (iron phosphate). In this case, corrections were necessary to the bending model, and allowed one to obtain: thermal diffusivity, carrier 's diffusion coefficient, carriers surface recombination velocity and surface recombination time. Techniques were tested with aluminum samples with 99.99 % purity, which have the thermal information available in the literature. As a result, we identified, through the photoacoustic technique, that iron phosphate glass is a semiconductor glass. Iron phosphate are candidates for nuclear waste vitrification applications. Comparison was made with borosilicate glasses that are currently used for nuclear waste vitrification. We also obtained the thermal diffusivity, the volumetric heat capacity and thermal conductivity of simulated lunar JSC-1 and tellurite glasses. The former proved efficient applications in space exploration and the latter has potential applications as photonic device.

La polymérisation de l'éthylène en phase gaz en présence d'un système catalytique supporté en réacteurs à lit fluidisés reste le procédé le plus utilisé pour la production de polyéthylène à basse densité linéaire. De plus, dans le cas du polyéthylène à haute densité, celui-ci représente également une part non négligeable des plants de production à travers le monde. Le procédé en phase gaz offre de nombreux avantages dont un coût d'exploitations inférieures et une flexibilité supérieure en termes de production des différents types de polymères comparé aux autres procédés conventionnels. Cependant, au regard de la nature exothermique de la réaction de polymérisation, la vitesse de la production du polymère dans ces réacteurs est limitée par la vitesse à laquelle la chaleur produite par la réaction peut être évacuée. Si le réacteur ne permet pas l'évacuation de cette chaleur, l'augmentation de la vitesse de production résulterait en une croissance dramatique de la température au sein du réacteur et, par conséquent, à la fusion et l'agglomération du polymère, et finalement à l'arrêt du réacteur. Dans ce cas, dans le but d'avoir une vitesse de production plus importante, il est possible d'utiliser le réacteur susnommé en tant que mode d'opération condensé. Dans le cas de ce mode d'opération, le flux d'alimentation de la phase gaz du réacteur contient non seulement de l'éthylène, de l'azote, de l'hydrogène, et éventuellement un comonomère, mais également un agent condensant inerte (ACI) tels que le pentane ou l'hexane. Dans cette configuration, le flux d'alimentation est en partie liquéfié dans un échangeur de chaleur externe en le refroidissant sous le point de rosée du gaz. Par vaporisation de la phase liquide dans le réacteur, une quantité plus importante de chaleur peut être retirée de l'environnement du réacteur grâce à la chaleur latente associée à la vaporisation. Cela permet d'obtenir un rendement plus élevé de l'espace pour ce réacteur et par conséquent une vitesse de production supérieure / In the current thesis study it is intended to investigate the potential effect of the inert condensing agent (ICA) of n-hexane used in condensed mode operation on the solubility of ethylene in produced polyethylene (PE) and consequently the quality and rate of gas phase ethylene polymerization on supported catalyst under reactive conditions. This is the first time for such a study. Performing the set of designed polymerization reaction experiments using a lab-scale stirred-bed gas phase reactor, it is observed that the instantaneous rate of ethylene polymerization increases in the presence of n-hexane, thus supporting the initial speculation of the effect of n-hexane on the enhancement of the ethylene solubility in polymer known as “cosolubility” phenomenon. In order to have a better picture and understanding, the averaged instantaneous rate of polymerization in presence of n-hexane is normalized with the one without any n-hexane. Consequently, this helps to see that while the effect of n-hexane increases proportionally to its partial pressure in the gas phase composition, this effect is more pronounced at the initial steps during the course of polymerization. In the current thesis study for the first time, the Sanchez-Lacombe EOS as one of the most widely applied thermodynamic models in polymer industry is adapted and developed in order to study not only the solubility but also concentration of ethylene in polyethylene in the absence and presence of an inert condensing agent in order to quantify the speculated cosorption phenomenon under the reactive polymerization condition. By incorporating this thermodynamic model to describe the solubility of ethylene in polymer into a single particle model like Polymer Flow Model (PFM) to estimate the concentration and temperature gradient through a growing polymer particle, it is ultimately attempted to predict the effect of change in the process operating condition by addition of n-hexane as the ICA to the gas phase composition. Finally in the current thesis study, it is demonstrated how the thermal effect associated with the heat of sorption of ICAs can have a positive effect in terms of avoiding particle over-heating under certain circumstances like its temporary exposition to the defluidized regions inside a fluidized reactor (FBR) as a possible undesirable operating condition for this type of reactor set-ups

L’utilisation des matériaux à faibles impacts environnementaux devient essentielle dans le secteur du bâtiment à cause de sa forte consommation d’énergie et de ressources naturelles. Cette thèse porte sur les isolants bio-sourcés et spécialement les laines de chanvres possédant des propriétés thermiques et hydriques intéressantes. La laine de chanvre, étant composée essentiellement de fibres végétales, constitue un matériau fibreux anisotrope et fortement poreux, et possède à l’échelle microscopique une structure complexe et aléatoire. D’où l’intérêt de décrire précisément la morphologie de ce type de laine et de caractériser sa structure par analyse d’images tomographiques à rayons X et des images MEB. Puis nous avons mis en place un modèle macroscopique couplé de transfert de chaleur et de masse, permettant de comprendre le comportement thermohydrique de ces laines en utilisant la méthode de changement d’échelle par prise de moyenne. Pour prendre en compte la complexité géométrique de la microstructure nous avons eu recours à un double changement d’échelle. / The use of low environmental impact materials becomes essential in the construction industry due to its high consumption of energy and natural resources. In this thesis it was focused on the bio-based and especially wool hemp insulation with interesting thermal and water properties. Hemp wool, being composed substantially of plant fibers, is an anisotropic, fibrous and highly porous material. At the microscopic level it possesses a complex and random structure, hence the interest of an accurate description to the morphology of this type of wool and to characterize its structure analysis by X-ray tomographic images and SEM images. Then a macroscopic model of coupled heat transfer and mass transport is set up to understand the behavior of these wools using the scaling method average gain. To take into account the geometric complexity of the microstructure a double change of scale was used.