The work presented has the ultimate aim to increase dynamic mechanical properties by improvements in density and optimisation of microstructure of ultra high carbon PM steels by careful selection of processes, i.e. mixing, binding, alloying, heating profile and intelligent heat treatment. ThermoCalc modelling was employed to predict liquid phase amounts for two different powder grades, Astaloy 85Mo or Astaloy CrL with additive elements such as (0.4-0.6wt%)Si, (1.2-1.4wt%)C and (1-1.5wt%)Mn, in the sintering temperature range 1285-1300ºC and such powder mixes were pressed and liquid phase sintered. In high-C steels carbide networks form at the prior particle boundaries, leading to brittleness, unless the steel is heat-treated. To assist the breaking up of these continuous carbide networks, 0.4-0.6% silicon, in the form of silicon carbide, was added. The water gas shift reaction (C + H2O = CO + H2, start from ~500ºC) and Boudouard reaction (from ~500ºC complete ~930ºC) form CO gas in the early part of sintering and can lead to large porosity, which lowers mechanical properties. With the use of careful powder drying, low dew point atmospheres and optimisation of heating profiles, densities in excess of 7.70g/cm3 were attained. The brittle microstructure, containing carbide networks and free of cracks, is transformed by intelligent heat treatment to a tougher one of ferrite plus sub-micron spheroidised carbides. This gives the potential for production of components, which are both tough and suitable for sizing to improve dimensional tolerance. Yield strengths up to 410 MPa, fracture strengths up to 950 MPa and strains of up to 16 % were attained. Forging experiments were subsequently carried out for spheroidised specimens of Fe-0.85Mo+06Si+1.4C, for different strain rates of 10-3, 10-2, 10-1 and 1sec-1 and heated in argon to 700ºC, density ~7.8g/cm3 and 769 MPa yield strength were obtained.

Entre 4300 et 3500 avant notre ère, la diffusion du silex bédoulien en contexte chasséen a atteint une ampleur considérable. Ce silex, extrait des affleurements crétacés inférieurs du nord du Vaucluse a été mis en forme dans des ateliers spécialisés situés à proximité des gisements. Il a été ensuite exporté sous forme de lames non chauffées, mais aussi de nucléus chauffés préparés pour le débitage de lamelles par pression sur les sites consommateurs. Il s’agit, dans ce travail, de mieux cerner l’organisation des sociétés chasséennes, de l’amont vers l’aval des réseaux de diffusion, en abordant la question du renforcement des spécialisations artisanales qui en est l’un des aspects les plus marquants. Les productions sont abordées par le biais des réseaux, approche originale puisque jusqu’à maintenant les études ont concerné des sites isolés ou des corpus de sites au sein d’un terroir. La zone d’étude est vaste, et par conséquent nous avons fait le choix de nous concentrer sur les productions spécialisées communes à tous les sites, c'est-à-dire les productions lamino-lamellaires en silex bédoulien chauffé et non chauffé, mais aussi sur d’autres matériaux (silex oligocène, silex sénonien, silex de Los Monegros). Le corpus inclut des sites géographiquement positionnés de l’amont vers l’aval des réseaux et ayant accès aux productions spécialisées : le seul site producteur ayant fait l’objet d’une fouille méthodique (Saint-Martin, Vaucluse), des sites consommateurs (Les Moulins, Drôme ; L’Héritière, Bouches-du-Rhône et Saint-Antoine, Hérault), un site hypothétiquement central redistributeur (Auriac, Aude) et des sites aux marges de l’aire d’extension du Chasséen méridional (Saint-Michel-du-Touch et Château Percin, Haute-Garonne). Une méthodologie basée sur une approche tracéologique et un recours aux sciences des matériaux a permis dans un premier temps, de constater que le traitement thermique, par une modification de la porosité, provoque une baisse de la ténacité et a une incidence sur la fracturation et sur son cheminement.Il a pu être démontré que la modification des propriétés de la roche par la chauffe se traduit par une amélioration du pouvoir de coupe des tranchants des lamelles débitées sur silex bédoulien notamment par des mesures d'acuité des tranchants et par des séries de tests mécaniques ou d'utilisation en aveugle de lamelles chauffées ou non chauffées. L’analyse fonctionnelle a permis ensuite d’approfondir nos connaissances sur la place des productions spécialisées dans les sous-systèmes techniques, c'est-à-dire de comprendre comment et pour quelle finalité ces outils ont été utilisés. Enfin, la réflexion a été poussée sur des questions d’ordre plus général concernant l’organisation des réseaux d’échanges. Ces idées sont basées sur l’intégration plus ou moins forte des sites aux différents réseaux et mènent à des discussions concernant la complémentarité et le fonctionnement de ces réseaux. / Between 4300 and 3500 BCE, the distribution of bedoulian flint in southern Chassey culture context reached a considerable scale. The flint blocks extracted from lower Cretaceous outcrops in northern Vaucluse was formed in specialized workshops situated near the deposits. It was then exported as unheated blades, but also as heated cores prepared to knap bladelets by pressure on consumer sites. The aim of this study is to understand better the organization of Chassey societies, distribution of networks from upstream to downstream, dealing with the question of enhancement of craft specializations which is one of the most important aspects. The productions are dealt with through networks, which is an original approach, because until now the studies have involved isolated sites or corpus of sites within a region. The study area is large, and therefore we have chosen to focus on the common specialized production, that is to say blades and bladelets of heated and unheated bedoulian flint, but also on other materials (Oligocene flint, Senonian flint, Los Monegros flint) in all sites. The corpus includes sites geographically positioned upstream to downstream of networks and have access to specialized productions: the only producer site which was the subject of a methodical excavation (Saint-Martin, Vaucluse), consumer sites (Les Moulins, Drôme, L’Héritière, Bouches-du-Rhône and Saint-Antoine, Hérault), a hypothetical central redistributor site (Auriac, Aude) and sites on the margins of the extension area of southern Chassey culture (St. Michel-du-Touch and Château-Percin, Haute-Garonne). Firstly, a methodology based on a traceological approach and materials science has enabled us to note that the heat treatment affects the stone fracturing and its path by changing the porosity and decreasing the tenacity. It could be shown, especially by edge acuity and mechanic tests or use of heated and unheated bladelets in a blind test, that the change in the properties of the stone results in an improvement in the sharpness of the blades. The functional analysis was then used to further our understanding of the role of specialized productions in the sous-systèmes techniques, that is to say, to understand how and for what purpose these tools were used. Lastly, the analysis was expanded into more general issues concerning the organization of exchange networks. These ideas are based on the level of integration of sites to different networks and lead to discussions on complementarity and operation of these networks.

Master of Agribusiness / Department of Agricultural Economics / Subramanyam Bhadriraju / Environmental concerns are growing as new information is being discovered as to what is harmful to the environment. The desire to help the environment along with improving fumigations is a big concern and effects many people. Ongoing research to improve fumigations without harming the environment has shown great promise in advancing technology and lowering the cost in protecting commodities consumed by the consumer. Methyl Bromide (MB) has been the major fumigant used to control stored-product insects for many commodities for many years. There has been a lot of concern surrounding MB because of health and environmental drawbacks. These concerns have caused MB to be reduced by 2005. With the total phase out of MB becoming critical, there is much anticipation as what will be the alternative(s). The research presented in this thesis describes two different and very effective methods of controlling stored product insects. Although there are many other methods of fumigating this thesis analyzes two forms; Sulfuryl Fluoride and Heat. The first presented alternative in this paper will be heat treatments. It has the attraction that chemical forms of treatments do not have by having pesticide-free products. The total cost of heat fumigation depends on the complexity of the lay-out/structure and the cost heaters and electricity. This cost can range anywhere from $15,000-25,000. The second alternative that will be discussed is sulfuryl fluoride. This fumigant has many positive aspects that counter act the negative aspects that have been a concern with methyl bromide treatments. These positive aspects include environmentally safe and fast off-gassing. Sulfuryl fluoride is also very efficacious with stored product insects. The labor costs per job, ProFume shows a cost of about $216.00 less than that of a methyl bromide treatment.

The thesis deals with methodology for computational approaches for numerical simulations of welding and heat treatment of aluminium alloys. The thesis describes improvement of the current methodology for metallurgical part of the numerical analysis of welding, which is important mainly for prediction of dimensions of the heat affected zone (and deformations). The improvement was carried out based on CHD diagram that describes precipitation and dissolution of phases during continuous heating. The thesis also describes carried material measurements (measurement of chemical composition, dilatometric tests, tensile tests of several conditions of materials at temperatures up to 500 °C and measurement of aging curves), which allowed to significantly refine analysis results for the alloys EN AW-5083 and EN AW-6082. Based on an evaluation of the measurements, several conclusions were made. They can be useful for creation of material databases of other aluminium alloys. The thesis also describes quantification of dependence between tensile strength and yield strength on the Vickers hardness for different conditions of EN AW-6082. There is also methodology for numerical simulation of the heat treatment process of heat treatable Al alloys in the dissertation. The methodology is completely new approach which has never been published so far. Application of this method is based on user changes of the material database in software Sysweld after relatively easy measurement of aging curves. Therefore, the methodology can be considered as promising for application in industrial practice.

O presente estudo teve como objetivo geral avaliar o efeito da aplicação do tratamento térmico torrefação - com diferentes intensidades em resíduos florestais de Eucalyptus grandis e bagaço de cana-de-açúcar como proposta para a melhoria de suas características visando o uso como combustível. As biomassas foram submetidas a torrefação laboratorial compreendendo temperaturas de 250 e 280°C, além dos tempos de residência na temperatura de tratamento de 0,5 e 2,0 horas. Em seguida, para a avaliação do efeito do tratamento térmico nos materiais, as biomassas originais e as torradas foram submetidas às seguintes avaliações laboratoriais: composição química (teor de lignina e extrativos), composição imediata através da determinação dos teores de materiais voláteis, carbono fixo e cinzas, poder calorífico, termogravimetria, granulometria e friabilidade. Os resultados mostraram que existe influência da temperatura no rendimento das biomassas analisadas. De modo geral, quanto maior a temperatura do tratamento térmico, menor o rendimento obtido e, consequentemente, maior a perda de massa para ambas as biomassas. Houve incremento no teor de carbono fixo, redução do teor de materiais voláteis e aumento no teor de cinzas para ambas as biomassas. Os dois materiais apresentaram, de modo geral, comportamentos muito semelhantes em relação a composição química. Foi observado que o aumento da intensidade do tratamento térmico ocasionou tendência de aumento no teor de lignina dos materiais. Observou-se também que a torrefação exerceu influência na redução da granulometria e aumento da friabilidade tanto dos resíduos florestais de Eucalyptus grandis quanto no bagaço de cana-de-açúcar. / The objective of this study was to analyze the effect of the heat treatment application, with different intensities in forest residues of Eucalyptus grandis and sugar cane bagasse in order to improve its features to use as fuel. The biomasses were subjected to laboratory heat treatments comprising temperatures of 250 and 280°C during 0,5 and 2,0 hours. After that, the original and treated biomasses were subjected to laboratory tests including: chemical composition (lignin and extractives), immediate composition by determining the levels of volatiles, fixed carbon and ash, calorific value, thermogravimetry, grain size and friability. The results show that there is an influence of temperature on the yields of biomass analyzed. In general, the treatments with higher temperatures present lower yield. There was an increase in fixed carbon content, reducing the volatile components and ash content increased for both biomasses. The two materials showed very similar behavior on chemical composition. The increase of the intensity of heat treatment caused an increase in lignin content of the materials. It was possible to observe that the heat treatment presented an influence on particle size reduction and increases friability in both the forest residues of Eucalyptus grandis and sugar cane bagasse.

Os folatos, vitaminas hidrossolúveis do grupo B estão envolvidos em importantes processos bioquímicos como a síntese e reparação de DNA. O metabolismo humano não é capaz de sintetizar folatos e necessita obtê-los da dieta. O ácido fólico (AF), vitâmero sintético e estável dos folatos, é usado para a fortificação de alimentos como farinha de trigo em função do baixo custo e grande biodisponibilidade. O AF compreende uma pterina, um ácido p-aminobenzóico e um ácido glutâmico. É um composto sensível, facilmente degradado em solução aquosa por luz ultravioleta e visível. O tratamento por ionização de alimentos elimina ou reduz patógenos e insetos, aumenta o tempo de estocagem e a vida de prateleira dos alimentos. A irradiação de alimentos utiliza elétrons acelerados, raios gama ou raios X. Os objetivos deste estudo foram avaliar os efeitos dos tratamentos com feixe de elétrons, térmico em estufa e em forno micro-ondas na degradação do AF em solução, suspensão e pó. Também foi desenvolvido um método de extração por solvente pressurizado do AF de farinha de trigo fortificada e de pães. Os diferentes processamentos degradaram o AF e os principais produtos de degradação foram identificados por LC/MS/MS como sendo: 6- carboxipterina (PCA), ácido p-aminobenzóico (PABA), p-aminobenzoil-L-ácido glutâmico (pABGA) e ácido pteroico (PA). Em soluções de AF irradiadas foram identificados novos radioprodutos: n-(4-nitrobenzoil)-L-ácido glutâmico (pNBGA), xantopterina (XA) e 2-amino-6-(hidroximetil)pteridina-4(1H)-one (AHMP). Uma extração completa do AF por solvente pressurizado foi realizada com sucesso em amostras de farinha de trigo fortificada e pães em apenas 15 minutos. A panificação reduziu em até 57% o teor de AF no produto final. Por outro lado, a irradiação de farinha de trigo fortificada com doses de radiação até 10 kGy não alterou o conteúdo de AF. Esta tecnologia mostrou-se eficaz para tratamento de farinha de trigo e poderia ser utilizada como medida fitossanitária. / Folates, water soluble vitamins of B group, are involved in important biochemical processes such as DNA synthesis and repair. The human metabolism is not able to synthesize folate and needs to get them from the diet. Folic acid, a synthetic and stable folate vitamer, is used in food fortification such as wheat flour due to the low cost and high bioavailability. Folic acid is composed of a pterin, the p-aminobenzoic acid and glutamate. This sensitive compound is easily degraded in aqueous solution by ultraviolet and visible light yielding various by-products. Ionizing radiation treatment of food reduces or eliminates pathogens and insects, increases food shelf life and storage. Irradiation is a food preserving process which uses accelerated electrons, gamma rays or X-rays. The objectives of this study were to evaluate the effects of electron beam treatment, heat treatment in oven and microwave in folic acid degradation in solution, in suspension and in powder. A pressurized solvent extraction method was also developed to folic acid fortified wheat flour and bread. The different processing degraded folic acid and the main degradation products were identified by LC/MS/MS as 6-carboxipterin (PCA), p-aminobenzoic acid (PABA), p-aminobenzoyl-L-glutamic acid (pABGA) and pteroic acid (PA). In irradiated folic acid solutions were identified new radioproducts: n-(4-nitrobenzoyl)-L-glutamic acid (pNBGA), xanthopterin (XA) and 2-amino-6-(hydroxymethyl)-pteridine-4(1H)-one (AHMP). A complete extraction of folic acid by pressurized solvent extraction was successfully performed on samples of fortified wheat flour and bread in just 15 minutes. Bread manufacturing reduced up to 57% folic acid content in the final product. Irradiation up to 10 kGy did not alter folic acid content of fortified wheat flour. Irradiation technology proved to be effective for the treatment of fortified wheat flour and could be used as a phytosanitary measure.

O feijão tem destaque por ser base da alimentação brasileira juntamente com o arroz, fornecendo nutrientes essenciais ao desenvolvimento humano, como proteínas e minerais. Os benefícios do consumo de feijão vão além do fornecimento de nutrientes essenciais, já que esta leguminosa tem se destacado também por seu potencial benéfico à saúde, apresentando efeito antioxidante e antimutagênico. Estes efeitos têm sido associados à presença de compostos bioativos, em especial os compostos fenólicos. O processamento térmico é essencial para o consumo destes grãos, entretanto, pode causar modificações nos seus fitoquímicos, seja na composição ou na concentração. Além disso, é preciso ressaltar que nem todo conteúdo de polifenóis, ou de qualquer nutriente, é absorvido e aproveitado integralmente pelo organismo, é preciso compreender como o processo digestivo influencia a bioacessibilidade destes compostos. Sendo assim, este trabalho teve como objetivo avaliar a influência de diferentes formas de tratamento térmico sobre os principais compostos fenólicos (mais relevantes de acordo com a literatura), conteúdo de fenólicos totais e atividade antioxidante dos feijões carioca e preto (variedades mais consumidas no Brasil), além de verificar a influência do tratamento térmico e do processo digestivo simulado in vitro sobre a concentração e a bioacessibilidade dos compostos fenólicos encontrados nas amostras. Foram avaliados grãos crus; grãos macerados em água por 12 horas; grãos cozidos em panela aberta com ou sem a água de maceração; grãos cozidos sob pressão com ou sem a água de maceração. Foram realizadas análises de compostos fenólicos totais, atividade antioxidante pelos métodos de DPPH, ABTS e ORAC, além da análise cromatográfica dos principais compostos fenólicos dos feijões. As amostras cozidas foram submetidas à digestão in vitro e analisadas quanto ao seu conteúdo de compostos fenólicos. O tratamento térmico promoveu a liberação de compostos fenólicos ligados a matriz, aumentando assim, o conteúdo de polifenóis livres acompanhado do aumento do potencial antioxidante em relação ao grão cru. A utilização da água de maceração e de pressão durante a cocção preservou maior conteúdo de polifenóis em relação aos tratamentos onde a água foi descartada e aos tratamentos em panela aberta. A avaliação da bioacessibilidade permitiu verificar que o processo digestivo tem influência na concentração dos polifenóis, sendo que a etapa duodenal, em especial, foi marcada por redução na concentração dos compostos fenólicos analisados. As amostras em que a água de maceração foi utilizada na cocção tinham maior conteúdo de polifenóis livres, entretanto, este conteúdo não estava totalmente bioacessível. Sendo assim, o descarte da água de maceração e a utilização de pressão para cocção são os procedimentos mais indicados para preservação dos compostos fenólicos da fração bioacessível. Neste estudo foi evidenciado que o tratamento térmico, a matriz e o processo digestivo in vitro têm influência sobre os compostos fenólicos da fração bioacessível. / Beans are highlighted as being the basis of the Brazilian diet along with rice, providing essential nutrients for human development, such as proteins and minerals. The benefits of bean consumption go beyond the supply of essential nutrients, since this legume has also been highlighted by its beneficial potential to health, showing antioxidant and antimutagenic effect. These effects have been associated with the presence of bioactive compounds, especially the phenolic compounds. Thermal processing is essential for the consumption of these grains, however, it can cause changes in their phytochemicals, either in composition or in concentration. In addition, it should be noted that not all polyphenol content, or any nutrient, is fully absorbed and utilized by the body, so it is necessary to understand how the digestive process influences the bioaccessibility of these compounds. Therefore, the objective of this work was to evaluate the influence of different forms of thermal treatment on the main phenolic compounds (more relevant according to the literature), total phenolic content and antioxidant activity of the carioca and black beans (most consumed varieties in Brazil), in addition to verifying the influence of the heat treatment and simulated in vitro digestive process on the concentration and bioaccessibility of the phenolic compounds found in the samples. Raw grains; grains macerated in water for 12 hours; grains cooked in an open pan with or without soaking water; grains cooked under pressure with or without soaking water were evaluated. Analyzes of the total phenolic compounds, antioxidant activity by the DPPH, ABTS and ORAC methods, as well as the chromatographic analysis of the main phenolic compounds of the beans were performed. Cooked samples were submitted to in vitro digestion and analyzed for their content of phenolic compounds. The heat treatment promoted the release of phenolic compounds bound to the matrix, thus increasing the content of free polyphenols accompanied by the increase of the antioxidant potential in relation to the raw grain. The use of the soaking water and pressure during cooking preserved a higher content of polyphenols than the treatments in which the water was discarded and the treatments cooked in an open pan. The evaluation of the bioaccessibility allowed to verify that the digestive process has influence in the concentration of the polyphenols, and that the duodenal stage, in particular, was marked by reduction in the concentration of the phenolic compounds analyzed. The samples in which the soaking water was used in the cooking process had higher content of free polyphenols, however, this content was not totally bioaccessible. Therefore, the discard of the soaking water and the use of cooking pressure are the most suitable procedures for the preservation of the phenolic compounds of the bioaccessible fraction. In this study it was evidenced that the thermal treatment, the matrix and the in vitro digestive process have influence on the phenolic compounds of the bioaccessible fraction.

A batata doce (Ipomoea batatas Lam) é um alimento considerado rica fonte de carboidratos, fibras, minerais, vitaminas e também antioxidantes como carotenóides, compostos fenólicos e antocianinas que contribuem na pigmentação natural das raízes de diferentes cultivares e cuja bioatividade tem sido associada com a proteção de células e tecidos no organismo prevenindo e reduzindo o risco de doenças crônicas. Recentemente tem sido despertado interesse pelo desenvolvimento de raízes de batata doce de polpa alaranjada, ricas fontes de carotenóides, como estratégia aliada na solução dos problemas de deficiência de vitamina A no mundo. O presente trabalho teve como objetivo avaliar as concentrações de compostos carotenóides individuais, compostos fenólicos totais e a atividade antioxidante de raízes de quatro cultivares de batata doce biofortificadas cruas e processadas mediante quatro tratamentos térmicos comuns, usando as técnicas de cromatografia líquida de alta eficiência, ensaios Folin- Ciocalteu, DPPH e ABTS, respectivamente. Adicionalmente foram feitos medições dos parâmetros de cor usando o sistema Hunter de medida na matéria prima. Todos os cultivares avaliados apresentaram altos teores de carotenóides, com predominância do All-trans--caroteno, sugerindo alta atividade estimada de vitamina A. O cultivar CNPH 1194 apresentou teores consideráveis de carotenóides. Os compostos fenólicos totais variaram entre os cultivares e os processamentos. Os tratamentos térmicos favoreceram, na maioria dos casos, diminuição significativa dos compostos bioativos avaliados, bem como da atividade antioxidante, sendo que a estabilidade destes compostos aparentou ser um fator dependente do cultivar. Houve correlações significativas entre os valores de cor instrumental e os carotenóides, assim como entre os compostos bioativos e a atividade antioxidante dos diferentes cultivares a níveis de 1 e 5%. / Sweet potato (Ipomoea batatas Lam) is rich in carbohydrates, fiber, minerals, vitamins and also antioxidants such as carotenoids, phenolic compounds and anthocyanins which provide cultivars with distinctive flesh colors. Recent epidemiological evidence suggests that antioxidants have health-promoting properties that may reduce the risk associated with chronic diseases. It has been recently awakened interest in the development of orange-fleshed sweet potatoes, rich sources of carotenoids, such as an intervention strategy of combating vitamin A deficiency in the world. This study was conducted to evaluate the accumulation of individual carotenoids, total phenolic compounds and antioxidant activity of roots of four cultivars of sweet potato biofortified raw and processed through four common heat treatments. Techniques of HPLC, Folin- Ciocalteu, DPPH (1,1-diphenyl-2-picrylhydazyl) and ABTS assays, respectively were used. In addition measurements were made of color parameters using the Hunter system in raw material. All cultivars evaluated have high levels of carotenoids, predominantly All-trans--carotene, suggesting a high estimated vitamin A activity. The cultivar CNPH 1194 showed significant levels of carotenoids. The total phenolic compounds varied among cultivars and heat treatments. The heat treatments favored in most cases a significant decrease in bioactive compounds as well as the antioxidant activity and stability of these compounds appeared to be a factor dependent on the cultivar. There were significant correlations between the values of instrumental color and carotenoids, and bioactive compounds and antioxidant activity of cultivars to levels of 1 and 5%.

No presente trabalho são relatados os resultados obtidos através de tratamentos térmicos e de ensaios de abrasão, em uma liga de ferro fundido branco alto cromo contendo nióbio, obtida por fundição. Os tratamentos térmicos de têmpera foram efetuados nas temperaturas de 950, 1000, 1050 e 1100ºC e o meio de resfriamento utilizado foi o ar soprado. Os tratamentos de revenidos foram efetuados nas temperaturas de 450, 500 e 550ºC. A liga no estado termicamente tratado foi comparada, nos ensaios de abrasão, com ligas comerciais utilizadas como revestimento duro por soldagem em peças desgastadas. Os ensaios de abrasão do tipo pino sobre lixa. Adicionalmente, também foram efetuados estudos de caracterização microestrutural para a identificação das diferentes fases presentes nas ligas. De maneira geral, a liga estudada apresentou as melhores taxas de desgaste para os tratamentos térmicos que resultaram em maiores durezas e o seu desempenho foi superior ao das ligas comerciais. / This work presents the heat treatments and abrasion tests results of a wnite cast iron with niobium alloy. The hardening heat treatment were made from 950, 1000, 1050 and 1100°C temperatures cooled by forced air. The tempering treatment were made at 450, 500 and 550°C temperatures. The heat treating alloy were compared, in the abrasive tests, with commercial alloys used as hardfacing by welding process in wear pieces. The abrasion tests was realized in pin on disk test. Additional tests were carried out for microstructural characterization to identify the differents phases presents in the alloys. In a general way, the alloy studied showed the best wear rate for the heat treatments that resulted in higher hardness. Its performance was superior than that of the commercial alloys.

A demanda pelo uso de formulações biodegradáveis e provenientes de fontes renováveis tem motivado o desenvolvimento de biofluidos de resfriamento para aplicação em têmpera de aços. Os óleos vegetais são potenciais candidatos a serem empregados como base destas formulações, porém, a baixa estabilidade termo-oxidativa inibe sua maior utilização pela indústria. As modificações químicas na cadeia carbônica dos óleos vegetais podem promover melhoria nesta característica, sendo epoxidação uma das mais comuns. O presente trabalho estudou, primeiramente, a estabilidade termo-oxidativa de formulações contendo óleo de soja epoxidado (ESBO) e éster metílico de ácido graxo (FAME), em diferentes concentrações, por Calorimetria Exploratória Diferencial com Pressão (PDSC). Posteriormente, o desempenho destes biofluidos, no tratamento térmico de têmpera, foi avaliado pela análise microestrutural e medições de dureza (curvas em U) nos aços SAE 1045 e SAE 4140, comparando-o com o desempenho promovido pelos fluidos derivados de petróleo. As tensões térmicas residuais foram simuladas com o ABAQUS, usando os coeficientes de transferência de calor obtidos pela solução do problema inverso. As distorções causadas pelos biofluidos foram estudadas em corpos Navy-C-rings modificados de aço SAE 4140. Além disto, a viscosidade dos biofluidos também foi estudada em função da temperatura por estar diretamente relacionada à propriedade de molhamento, que influencia a transferência de calor durante o processo de resfriamento. A adição de FAME no ESBO foi eficiente na redução da viscosidade das formulações propostas, em função da temperatura, adequando-as para utilização como fluidos de resfriamento. As formulações EF30 e EF38 apresentaram temperatura inicial de oxidação (OOT) superior ao óleo de soja, indicando assim, maior estabilidade termo-oxidativa. Todas bioformulações foram eficientes na têmpera de ambos os aços, nos diâmetros ensaiados, promovendo dureza mínima de aproximadamente 52 HRC no centro dos corpos SAE 4140, dureza esta, comparável àquela promovida pelos fluidos minerais. Comportamento similar foi observado para o aço de menor temperabilidade. As tensões térmicas residuais simuladas não variam em magnitude em função da composição das formulações, enquanto que as distorções tenderam a aumentar em função do aumento do FAME nas formulações. / The search for biodegradable and renewable basestocks has motivated the development of bioquenchants for steel heat treatment. Vegetable oils are potential candidates, however, their poor thermo-oxidative stability inhibits a wide industrial application. Modifications of the chemical structure of vegetable oils may be used to improve this characteristic and epoxidation is one of the most common approaches reported to date. The first step of the study reported here was to analyze and compare the thermo-oxidative stability of soybean oil, epoxidized soybean oil (ESBO) and different blend ratios of ESBO with a soybean oil-derived fatty acid methyl ester (FAME) by Pressure Differential Scanning Calorimetry (PDSC). Subsequently, the quenching performance of the formulations was evaluated by cooling curve analysis and microstructural analysis and hardness measurements by U-curves analysis of SAE 1045 and SAE 4140 steels and then, compared with results obtained using commercially available petroleum oil quenchants. Thermal residual stress profiles were simulated with ABAQUS, using the heat transfer coefficients obtained by an inverse method. Bioquenchant distortions were determined using SAE 4140 steel and a so-called modified Navy C-ring test. Moreover, the viscosity-temperature property of bioquenchants was also studied, since it is directly related to the heat transfer and wetting behavior occurring during the cooling process. Although the viscosity of ESBO was too high for use as a quenchant, increasing FAME addition to ESBO provided sufficient reduction of resulting kinematic viscosities to permit their potential use as quenchants. EF30 and EF38 (30% and 38% FAME, respectively) exhibited onset oxidation temperatures (OOT) higher than soybean oil, thus indicating better thermo-oxidative stability. All bioquenchants were effective for both steels, at the specimen diameters tested, producing a minimum hardness of approximately 52 HRC at the center of the SAE 4140 test specimen. This hardness is comparable to that obtained with the petroleum-based fluids. Comparable results were obtained for the lower hardenability SAE 1045 steel. The simulated residual stress profiles did not vary in terms of magnitude as a function of formulation composition while the distortions tended to increase as FAME is added in the formulations.