Approved for public release, distribution is unlimited / Continuing U.S. Navy interest in the development of light-weight, low-volume, broadband, underwater acoustic projectors and receivers is the principal motivation for this research topic. Acoustic cymbal transducers, so named for their geometric similarity to the percussion instruments, are miniature "class V" flextensional transducers that consist of a piezoelectric ceramic drive element bonded to two opposing cymbal-shaped metal shells. Operating as mechanical transformers, the two metal shells convert the naturally large generative force of a piezoelectric ceramic in the radial mode into increased volume displacement at the metal shell surface to obtain usable source levels and sensitivities in a broad frequency range. The magnified displacement makes the acoustic cymbal element a potential alternative to acoustic transduction technologies presently used to generate and receive Navy sonar frequencies. Potential benefits to utilizing this technology are generating or receiving broadband sound, at sonar frequencies in a thin, low volume, conformable package. Applications of this technology have been limited because air-backed acoustic cymbal elements undergo degradation in performance when exposed to elevated hydrostatic pressure (i.e., deep ocean and extreme littoral water applications). This research shows that consistent and reliable acoustic performance can be achieved with cymbal-based transducers at hydrostatic pressures of interest to the Navy. / Civilian, United States Navy

O escoamento hidrodinâmico é descrito por meio das equações da continuidade e da quantidade de movimento em conjunto com as condições iniciais e de contorno. Neste trabalho de pesquisa, o escoamento não permanente na saída de um canal retangular curto de declividade nula, resultante da abertura rápida de uma comporta foi experimentalmente investigado. Para determinar o coeficiente de pressão e o comprimento do trecho a montante da comporta com distribuição de pressão não hidrostática, usou-se um modelo unidimensional, descrito pelas equações de Saint Venant, para representar o fenômeno. Utilizou-se o método de Lax-Wendroff para obter as curvas características do fenômeno e compará-las com os resultados obtidos experimentalmente. Várias comparações foram feitas possibilitando a avaliação de valores para os parâmetros que definem a região com distribuição de pressão não hidrostática. Os resultados calculados para os valores de parâmetros constantes, estão de acordo com os resultados experimentais. Os resultados experimentais ajustam-se melhor quando os valores dos parâmetros variam no decorrer do tempo. / The hydrodynamic flow is described by means of the equations of the continuity and momentum together with the initial conditions, the boundary conditions. In this research work, the unsteady flow at the exit of a short rectangular channel of zero slope, resulting from the fast opening of a floodgate was investigated experimentally. For determining the pressure coefficient and the length of the upstream reach of the floodgate with non-hydrostatic pressure distribution, a one-dimensional model described by Saint Venant equations is used to represent the phenomenon. The Lax-Wendroff method was used to obtain the curves characteristics of the phenomenon and to compare them with the results obtained experimentally. Several comparisons were made to facilitate the evaluation of values for the parameters that define the region with non-hydrostatic pressure distribution. The results calculated for the values of constant parameters are in agreement with the experimental results. The experimental results are better adjusted when the values of the parameters vary in elapsing of the time.

L’étude se situe dans le cadre de la recherche de gains de performance de structures d’isolations passives pour l’offshore profond. Le travail proposé a pour support des analyses expérimentales et numériques de tubes revêtus par des matériaux isolants utilisés en eau profonde pour transporter du fluide chaud. Le raboutage des tubes en acier, préalablement revêtus en atelier, nécessite un dégagement du revêtement aux extrémités pour réaliser l'opération d'assemblage (généralement par soudure). La partie dégagée est ensuite recouverte par un nouveau matériau pouvant être appliqué sur site. Ainsi l’isolation de cette partie du tube (Field Joint), qui est soumise à des chargements thermomécaniques en service, doit être optimisée pour assurer une durée de vie compatible avec les contraintes de l’exploitation offshore en eau profonde. Le travail comporte principalement quatre parties : - la modélisation du comportement thermique pour analyser l’évolution en temps et en espace de la température du matériau au cours de la fabrication, de la pose et en service sachant que pour les matériaux d’isolation le comportement mécanique est fortement dépendant de la température,- une partie expérimentale pour l’analyse du comportement des matériaux isolants en fonction de la température et en fonction de la pression hydrostatique qui est le principal chargement mécanique de ces structures en service,- la modélisation du comportement mécanique des isolants,- et une partie modélisation et simulation du comportement en service d'assemblages multi-matériaux de type industriel, avec prise en compte du comportement non-linéaire des constituants. / Ultra deep offshore oil exploitation presents new challenges to offshore engineering and operating companies. Such applications require the use of pipelines with an efficient thermal protection. Passive insulation materials are commonly used to guarantee the thermal performance of the pipes, and syntactic foams are now the preferred material for this application. The mechanical behaviour of such insulation materials is quite complex, associating time-dependent behaviour of polymers with damage behaviour of glass microspheres. In order to allow an optimisation of such systems, while ensuring in-service durability, accurate numerical models of insulation materials are thus required. During the service life in deep water, hydrostatic pressure is the most important mechanical loading of the pipeline, so this study aims to describe the mechanical behaviour of the material under such loading. Using a hyperbaric chamber, the analysis of the evolution of the volumetric strain with time, with respect to the temperature, under different time-evolutions of the applied hydrostatic pressure is presented in this paper. Such experimental results associated with the mechanical response of the material under uniaxial tensile creep tests, allow the development of a thermo-mechanical model, so that representative loadings can be analysed.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / Os molibidatos constituem uma grande classe de compostos inorgÃnicos e tÃm sido o objeto de vÃrias investigaÃÃes, devido o estudo ainda nÃo realizado no mesmo usando espectroscopia Raman em funÃÃo da pressÃo e as diversas aplicabilidades em diversos campos de estudos do Na2MoO4.2H2O nos motivamos a realiza este estudo. Geralmente os membros desta famÃlia possuem fÃrmula geral Y2XO4.nH2O, onde Y = (Na, Ca), X = (Mo, S, W, Mn) com n = (0, 1, 3, 4...). O Na2MoO4.2H2O foi estudado atravÃs de experimentos de espectroscopia Raman visando investigar os efeitos da aplicaÃÃo de pressÃo hidrostÃtica em suas propriedades estruturais e vibracionais. Na cÃlula de pressÃo (DAC, do inglÃs Diamond Anvil Cell, que permite a obtenÃÃo de pressÃo de 0-10GPa) foram utilizados como meios compressores uma mistura de Ãlcoois (metanol e etanol na proporÃÃo de 4:1) e Ãleo mineral (Nujol). O material Na2MoO4.2H2O experimenta uma transiÃÃo de fase quando o meio compressor à a mistura de Ãlcoois, sendo esta transiÃÃo estrutural. Jà quando o meio compressor à o nujol (Ãleo mineral) o Na2MoO4.2H2O experimenta duas transiÃÃes de fase. A diferenÃa para tais acontecimentos à que o Na2MoO4.2H2O interage com o meio compressor Ãlcool, uma vez que ao relaxar-se a pressÃo o espectro do material apresenta-se como se estivesse semidesidratrado nÃo voltando para a fase original (fase α). Quando o meio compressor à o nujol, alÃm de uma fase adicional, o Na2MoO4.2H2O, no processo de relaxamento, recupera a fase original, sendo que a fase intermediÃria à suprimida devido ao efeito de histerese. Portanto, identificam-se trÃs fases distintas no Na2MoO4.2H2O, uma no intervalo de 0 a 3,0 GPa (fase α), outra entre 3,0 e 4,0 GPa (fase δ) e a terceira acima de 4,0 GPa (fase β). A primeira transiÃÃo da fase α para a fase δ à uma transiÃÃo conformacional, devido a distorÃÃes nos tetraedros MoO4, saindo do grupo de simetria D2h15. A segunda transiÃÃo à uma transiÃÃo estrutural devido ao colapso de dois modos em um Ãnico modo, principalmente na regiÃo dos modos da rede, o que indica uma transiÃÃo para uma estrutura de maior simetria que a anterior (possivelmente de ortorrÃmbica para tetragonal). / The molibidatos up a large class of inorganic compounds and have been the subject of several investigations. Usually the members of this family have Y2XO4.nH2O general formula, where Y = (Na, Ca), X = (Mo, S, W, Mn) with n = (0, 1, 3, 4...). The Na2MoO4.2H2O was studied through experiments of Raman spectroscopy aimed at investigating the effects of hydrostatic pressure on their properties structural and vibrational. The material Na2MoO4.2H2O experiencing a transition phase when the compressor is half the mixture of alcohols, this transition is structural. When the compressor is the way nujol (mineral oil) Na2MoO4.2H2O try the two-phase transitions. The difference for these events is that the Na2MoO4.2H2O interacts with the environment compressor alcohol, since the pressure to relax the spectrum of the material presents itself as being semidesidratrado not going back to the original phase. When the compressor means is the nujol, as well as an additional step, the Na2MoO4.2H2O, in the process of relaxation, restores the original phase, where the interim stage is deleted due to the effect of hysteresis. Therefore, it identifies three distinct phases in Na2MoO4.2H2O, in a range of 0 to 3.0 GPa (phase α), another between 3.0 and 4.0 GPa (phase δ) and third over 4.0 GPa (phase β). The first transition from phase α to phase δ is a conformal transition, due to distortions in tetraedros MoO4, leaving the group of symmetry D2h 15. The second transition is a structural transition due to the collapse of two modes in a single event, especially in the modes of the network, which indicates a transition to a structure for greater symmetry than the previous (possibly of the orthorhombic for tetragonal).

Submitted by Rosivalda Pereira (mrs.pereira@ufma.br) on 2017-05-09T19:00:17Z No. of bitstreams: 1 RilleandsSoares.pdf: 3170256 bytes, checksum: 735ff5b185572666283ce8413340aa71 (MD5) / Made available in DSpace on 2017-05-09T19:00:17Z (GMT). No. of bitstreams: 1 RilleandsSoares.pdf: 3170256 bytes, checksum: 735ff5b185572666283ce8413340aa71 (MD5) Previous issue date: 2017-04-18 / In this work nitrate L-Alanine crystals (LAN) were prepared by slow evaporation technique at room temperature and characterization by X-ray diffraction and Raman scattering at room temperature and high pressures in the amino acid salt crystals LAN. The crystals grew after six months of rest. The growth solution was acidic with pH 1.0. With the XRD pattern of the material and the Rietveld analysis, it was found that at room temperature LAN crystallizes in orthorhombic space group (P212121) with four molecules per unit cell. The refinement of the quality parameters were satisfactory, with Rp = 5.52%, 7.73% and S = 1.4. The results of Raman scattering with hydrostatic pressure variation between 0 GPa and 7.4 GPa, show that the LAN crystal undergoes a phase transition between 3.5 and 4.1 GPa, as suggested by the changes in the vibrational modes, both In the low wave number as in the internal mode regions. The correlation between the configuration of hydrogen bonding at ambient pressure and the occurrence of phase transition with pressure variation was proposed. After decompression at ambient pressure, the original spectra were recovered indicating that the phase transitions are reversible. / Este trabalho descreve o preparo dos cristais de nitrato de L-Alanina (NLA) pela técnica de evaporação lenta do solvente à temperatura ambiente e realizadas medidas de caracterização por difração de raios X e espalhamento Raman à temperatura ambiente e a altas pressões em cristais do sal de aminoácido de NLA. Os cristais cresceram após seis meses de repouso. A solução de crescimento era ácida com pH 1,0. Com o difratograma do material e a análise pelo método Rietveld, constatou-se que à temperatura ambiente o NLA cristaliza-se numa estrutura ortorrômbica (P212121) com quatro moléculas por célula unitária. Os parâmetros de qualidade do refinamento foram satisfatórios, com Rp = 5,52 %, Rwp = 7,73 % e S = 1,4. Os resultados de espalhamento Raman com variação da pressão hidrostática entre 0 GPa e 7,4 GPa, sugerem que o cristal de NLA, sofre uma transição de fase entre 3,5 e 4,1 GPa, evidenciando pelas mudanças nos modos vibracionais, tanto no número de onda baixo como nas regiões de modos internos. Foi proposta a correlação entre as ligações de hidrogênio à pressão ambiente e a ocorrência de transição de fase com variação de pressão. Após a descompressão à pressão ambiente, os espectros originais foram recuperados indicando que as transições de fase são reversíveis.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-29T17:58:31Z No. of bitstreams: 1 2017 - Fabiola dos Santos Gouvea.pdf: 2182163 bytes, checksum: dfda9ecfc3001fc4f7db7aa0e3138b6a (MD5) / Made available in DSpace on 2017-08-29T17:58:31Z (GMT). No. of bitstreams: 1 2017 - Fabiola dos Santos Gouvea.pdf: 2182163 bytes, checksum: dfda9ecfc3001fc4f7db7aa0e3138b6a (MD5) Previous issue date: 2017-02-20 / CAPES / Consumers are increasingly becoming more critical in the selection of a food product, by mainly considering sensory, nutritional and safety issues in the decision to purchase. As a result, less drastic preservation methods have been more deeply investigated and broadly adopted in industrial scale, including the addition of natural antimicrobials and the high hydrostatic pressure processing. In this sense, the objective of the this study was to evaluate the effect of the incorporation of carrot either individually or in combination with high pressure tretament on the inhibition of Listeria innocua inoculated in Minas Frescal cheese, besides evaluating the effect on the proximate composition, carotenoids content and sensorial characteristics and acceptance. A 22 factorial design was first employed to perform the chemical and physical characterization, being the independent variables the pressure (0 and 500 MPa) and the carrot concentration (0% and 6%), with three repetitions of the central point. The following analyses were carried out in the cheeses resulting from the treatments: proximate composition (moisture, protein, ethereal extract, fixed mineral residue - FMR); instrumental color; carotenoid quantification (total carotenoids, lutein, ?-carotene and ?-carotene) and enumeration of Listeria innocua. For the sensory analysis, a full factorial design was adopted, by considering the central points of the first design as factors themselves. The global acceptance was evaluated by a 9-point hedonic scale and the CATA Test (check-all-that-apply) with 102 consumers. High pressure processing at the level of 500 MPa for 10 minutes reduced the Listeria innocua count from 7 log cfu /ml up to undetectable levels, without further sigificant increase along the chilled storage at 8 ?C for 22 days. On the contrary, the single carrot incorporation (6%) or its combination in the level of (3%) with pressure treatment at (250 MPa) had no effect on the inhibition of this microorganism. Moisture content, protein, ethereal extract and FMR were not significantly affected by either the carrot incorporation or the high pressure processing. As expected, carrot addition enhanced the levels of total carotenoids, lutein, ?-carotene and ?-carotene, as well as affected the instrumental color parameters. There again, high pressure processing had no significant effect on these compounds. Furthermore, high hydrostatic pressure processing did not influence the overall acceptance of the samples, while the incorporation of 6% of carrot tended to lower the acceptance. In the analyzis of individual consumers, the cheese with 3% of carrot processed at 250 MPa did not differ from the control sample, which was the most preferred sample. According to the CATA test, the consumers were able to sensory characterize and differentiate between the cheeses with or without the addition of carrot. / Os consumidores t?m se tornado mais cr?ticos na escolha de um produto aliment?cio, sendo as caracter?sticas sensoriais, nutricionais e funcionais, assim como a seguran?a do alimento, fatores preponderantes na decis?o de compra do consumidor. Tais demandas t?m induzido a busca por m?todos alternativos de conserva??o, menos danosos ? qualidade do produto, como adi??o de antimicrobianos naturais e o processamento por alta press?o hidrost?tica. Nesse sentido, o presente estudo objetivou avaliar o efeito da incorpora??o da cenoura e do tratamento por alta press?o hidrost?tica na inibi??o da Listeria innocua e nas caracter?sticas qu?micas, f?sica, microbiol?gicas e sensoriais do queijo Minas Frescal, visando desenvolver um produto diferenciado, mais seguro e saud?vel. O processamento dos queijos seguiu um delineamento fatorial 22 com os fatores: press?o (0 e 500 MPa) e concentra??o de cenoura (0 e 6%) com 3 repeti??es do ponto central. Foram realizadas an?lises f?sico-quimicas (umidade, prote?na, extrato et?reo, res?duo mineral fixo (RMF) e cor instrumental), quantifica??o dos carotenoides (carotenoides totais, lute?na, ?-caroteno e ?-caroteno) e contagem de Listeria innocua. A an?lise sensorial seguiu um delineamento fatorial completo (considerando os pontos centrais como fatores), em que foi avaliado a aceita??o global pela escala hed?nica de 9 pontos e o Teste CATA (check-all-that-apply) com 102 consumidores. O processamento por alta press?o em 500 MPa por 10 minutos reduziu a contagem de Listeria innocua em aproximadamente 7 log ufc/mL, para n?veis n?o detect?veis imediatamente ap?s o processamento, e essa contagem se manteve constante ao longo do armazenamento a 8?C por 22 dias. J? a incorpora??o individual (sem pressuriza??o) da cenoura (6%), ou a utiliza??o combinada desta na concentra??o de 3% com a press?o de 250 MPa, n?o apresentou efeito na inibi??o desse micro-organismo. Os teores de umidade, prote?na, extrato et?reo e RMF tamb?m n?o foram afetados significativamente pela incorpora??o da cenoura ou pelo processamento de alta press?o hidrost?tica. Como esperado, a incorpora??o da cenoura aumentou os teores de carotenoides totais, lute?na, ?-caroteno e ?-caroteno, bem como influenciou nos par?metros de cor instrumental. Em contrapartida, o processamento por alta press?o n?o apresentou efeito significativo sobre esses compostos. O processamento por alta press?o hidrost?tica pouco influenciou na aceita??o global da amostras, enquanto que a incorpora??o de 6% de cenoura tendeu a uma menor aceita??o. Quando analisados os consumidores individualmente, foi verificado que a amostra processada a 250 MPa com 3% de cenoura n?o diferiu da amostra controle, sendo essas as mais preferidas. O teste CATA mostrou que os consumidores conseguiram diferenciar e caracterizar sensorialmente os queijos incorporados com cenoura dos n?o adicionados.

The main objective of this study was to determine the pressure induced inactivation mechanism of pressure-resistant Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in a low acid food. Firstly, inactivation curves of pathogens were obtained at 200 to 400 MPa at 40&ordm / C in peptone water and carrot juice. First-order and Weibull models were fitted and Weibull model described the inactivation curves of both pathogens more accurately than first-order model, revealing that food systems could exhibit either protective or sensitizing effect on microorganisms. Carrot juice had a protective effect on E. coli O157:H7 whereas it had a sensitizing effect on S. aureus, due to the naturally occurring constituents or phytoalexins in carrot roots that could have a toxic effect. Secondly, scanning electron microscopy (SEM) and fluorescent microscopy images of studied pathogens were taken. Developed software was used to analyze SEM images to calculate the change in the view area and volume of cells. Membrane integrity of pressurized cells was also examined using fluorescent microscopy images. The increase in average values of the view area and volume of both pathogens was significant for the highest pressure levels studied. The increase in volume and the view area could be explained by the modification of membrane properties, i.e., disruption or increase in permeability, lack of membrane integrity, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer. The change in volume and the view area of microorganisms added another dimension to the understanding of inactivation mechanisms of microbial cells by HHP.

High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared to the coarse emulsions which were prepared with colloid mill homogenization. Stability of emulsions was determined comparatively by using an analytical photo-centrifuge device employing a novel analysis technology. Whey protein isolate (WPI) was used as an emulsifier in combination with a food polysaccharide as a stabilizer. The polysaccharides used were xanthan gum, guar gum and locust bean gum which are widely used stabilizing ingredients in food industry. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities. The finer emulsions obtained with this homogenization technique led to distinctive improvements in emulsion stability. On the other hand, the improvements in stability by HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations with higher oil content. Apart from these, HHP treatment was found to be relatively more contributing to the enhancements in viscoelastic properties.

The ability of high hydrostatic pressure (HHP) to extend the shelf life of Atlantic mackerel (Scomber scombrus) and red mullet (Mullus barbatus) was assessed in this study. For that purpose, fillets of both atlantic mackerel and red mullet were subjected to pressure treatments at 200, 300, 400 MPa at 5, 10, 15&deg / C for 5 and 15 minutes. The influence of the treatments on Trimethylamine Nitrogen (TMA-N) level, lipid oxidation stability (Thiobarbituric Acid, TBA level) was investigated as well as color changes. The suitable combinations for Atlantic mackerel were determined as 200 MPa, 15&deg / C for 5 min and 400 MPa, 5&deg / C for 5 min / and for red mullet 200 MPa, 15&deg / C for 5 min. In the second stage, the shelf life of fish samples, which were treated with these conditions and stored at 4&deg / C, were studied by measurement of pH, color, sensorial features (appearance and odor), TMA-N, TBA, Total Volatile Basic Nitrogen (TVB-N), Histamine and Total Mesophilic Aerobic Count (TMAC) formations. Based on these analyses, the unpressurised mackerel samples were acceptable up to only 7 days compared to 17 and 19 days after 200 and 400 MPa treatments / respectively. For red mullet samples pressurization at 200 MPa extended the shelf life an additional 3 days (from 1 week to 10 days). HHP treatment in combination with chilled storage can improve the shelf life and quality of fish.

In this study, the efficiency of high-pressure treatment (HHP, 250 - 450 MPa) with the combination of heat treatment (20 - 70oC) on peroxidase (POD) and lipoxygenase (LOX) inactivation in green beans, green peas and carrots was investigated for blanching purposes. Two steps treatments were also performed by pressurization at 250 MPa at 20&deg / C for 15- 60 min and then by water blanching at 40-70&deg / C. For green beans, 25 % residual activity was obtained by water blanching at 50&deg / C for 15 min after the pressurization at 250 MPa for 60 min. The enzyme inactivation in green peas was 78 % with water blanching at 50oC for 30 min after holding at 250 MPa for 60 min. When the carrots were water blanched at 50&deg / C for 30 min after HHP treatment at 250 MPa for 15min, 13 % residual activity was obtained. During the experiments, the stability gain or the activation of latent form of the enzymes were observed prior to inactivation. For carrots, LOX activity could not be measured. For green beans, 22 % LOX inactivation was obtained by holding at 250 MPa for 15 min and then by water blanching at 40&deg / C for 5 min. For green peas, the multiple treatment of 250 MPa for 30 min and water blanching at 50&deg / C for 30 min provided 70% inactivation. To obtain the enzyme inactivation higher than 90 % for blanching purposes, the pressure applied must be increased. Key words: high hydrostatic pressure, green bean, green pea, carrot, blanching, peroxidase, lipoxygenase