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Medium Mn TRIP steels are amongst the most widely researched third generation advanced high strength steels (3G-AHSSs) as they are ideal candidates for automotive light-weighting applications owing to their superior strength and ductility balance. However, the thermal processing cycles of these steels need to be compatible with the industrial continuous galvanizing line (CGL) in order to successfully employ them in the automotive manufacturing industry. The main objective of the present research was to develop a CGL compatible thermal processing cycle for a prototype medium Mn steel that would produce significant volume fractions of chemically stable retained austenite and exhibit mechanical properties consistent with established 3G-AHSS targets. In that regard, the effects of intercritical annealing (IA) time and temperature and starting microstructure were determined in the first part of this research. The as-received tempered martensite (S-TM) and heat treated martensite (S-M) were the two different starting microstructures studied in this research. In this case, the overaging temperature (OT) treatment (460°C for 20s) was kept constant. It was found that high volume fractions (≥ 0.30) of retained austenite were achieved for S-M samples intercritically annealed at 675°C for shorter times (i.e. 60 to 120s) compared to S-TM samples. TEM analysis of the S-M samples showed that most of the retained austenite was present in a film type morphology, which is known to be more stable chemically and mechanically compared to the block type morphology. The tensile test results showed that although both the S-TM and S-M samples exhibited a high strength/ductility balance, the S-M samples, particularly the S-M 675°C + 120s samples, showed more potential in terms of CGL compatibility and achieving 3G-AHSS target mechanical properties. The effect of OT holding time was determined in the second part of this research. In that regard, the OT holding time was varied form 20s to 120s for selected S-TM and S-M samples. The S-TM 710°C samples with increased OT holding times (60s and 120s) had a significant increase in retained austenite volume fraction compared to the baseline 20s OT samples. However, the retained austenite volume fractions did not change for S-M samples regardless of OT holding time. It was also found that the mechanical properties of the annealed S-TM and S-M steels depended on the OT holding time. For the S-TM samples with > 120s IA holding times, longer OT holding times (60s and 120s) produced chemically unstable retained austenite which transformed rapidly at low strain resulting in low UTS × TE products. However, although longer OT holding times significantly increased the yield strength of the annealed S-M samples, the UTS × TE product decreased significantly owing to decreased retained austenite stability. Finally, based on the results of this research, it was concluded that the prototype medium Mn TRIP steel can achieve 3G-AHSS target mechanical properties using CGL-compatible thermal processing cycles. Moreover, depending on successful reactive wetting, it may be possible to perform both thermal processing and galvanizing of this steel in the industrial CGL. / Thesis / Master of Applied Science (MASc)

<p>In recent years, numerous multistate foodborne outbreaks have been reported that are often associated with low moisture foods (LMFs). The survival of microorganisms in low moisture conditions has become one of the major concerns in the food industry. With the increasing number of recalls, it is necessary to ensure food safety by developing and validating the process parameters. Establishing a thermal process requires a detailed understanding of the inactivation kinetics of the target pathogen with respect to both the process (temperature, time, equipment) and the product conditions (water activity, composition). Along with the most widely used conventional thermal processing, there has been an increase in the demand for natural or minimally processed foods. As a result, many alternative non-thermal processing approaches that provide antimicrobial benefits while retaining the quality attributes of the food product are under investigation. This research focused on studying the inactivation kinetics of foodborne pathogens <em>Salmonella enteritidis</em> PT30 and <em>Cronobacter</em> <em>sakazakii</em> in powdered LMFs using both the thermal and non-thermal (cold plasma) processing technologies. The efficacy of a dielectric barrier discharge cold plasma equipment was tested against pathogens <em>Salmonella</em> <em>enteritidis</em> PT30 and <em>Cronobacter</em> <em>sakazakii</em> in LMFs at 70 kV, resulting in 3.8 log reduction in <em>Cronobacter</em>, and 4.41 log reduction in <em>Salmonella</em> after 5 min of cold plasma treatment in pea protein. The cellular damage to the pathogens was examined by transmission electron microscopy (TEM), and the reactive oxygen (ROS: OH, O) and nitrogen (RNS: N₂, N₂⁺) species were identified using optical emission spectroscopy. The RMSE for the model was found to be between 0.11 and 0.36 with the low standard error of the parameters (δ, n, and log N₀), which illustrated that the Weibull model was a good fit for the experimental inactivation data. </p> <p>In the thermal processing study, the inactivation kinetic parameters of these pathogens were estimated at 70, 80, and 90 °C at 0.11, 0.22, and 0.33 water activity in pea protein powder. The non-isothermal temperature profiles were simulated by building a two dimensional, axisymmetric heat transfer model of the test cell. The inactivation parameters D_ref, z_T, and z_aw were estimated in MATLAB by using a one-step non-linear regression analysis, which was a combination of the primary log-linear model with the secondary modified-Bigelow model. The model was found to be a good fit, showing lower root mean square error (RMSE) and residuals. Further, <em>Enterococcus</em> <em>faecium</em> was observed to have higher D-values at all the processing temperatures and water activity levels as compared to <em>Salmonella enteritidis</em> PT30 and <em>Cronobacter</em> <em>sakazakii</em>, which provides valuable evidence that <em>Enterococcus</em> <em>faecium</em> can be used as a surrogate microorganism for validating the thermal process for pea protein powder.</p>

No presente trabalho, diferentes condições de pasteurização foram estudadas a fim de desenvolver um purê de manga para pronto consumo, sem adição de açúcares e de conservantes, com estabilidade microbiológica, físico-química e sensorial. A qualidade e a vida de prateleira do purê foram avaliadas por meio de análises físico-químicas, microbiológicas, enzimáticas, reológicas e sensoriais. Na primeira etapa do trabalho, foram estudadas temperaturas de pasteurização entre 65 e 85 °C, em trocador de calor a placas e tubular. Os ensaios mostraram que o trocador tubular foi o mais indicado para a pasteurização do purê de manga. A inativação térmica da peroxidase, uma das enzimas mais termorresistentes encontradas naturalmente em mangas, foi utilizada como parâmetro de pasteurização. Os parâmetros cinéticos para inativação da enzima foram calculados: D77,2 ºC e z iguais a 4,4 s e 14,3 ºC, respectivamente. Na segunda etapa, duas condições de pasteurização, P1 (70ºC/13s) e P2 (75 ºC/13s), foram selecionadas para determinação da vida de prateleira do purê. A pasteurização nestas condições, combinada ao armazenamento refrigerado, foi eficiente para manter a qualidade microbiológica, físico-química e sensorial do purê por 17 semanas. Análises microbiológicas indicaram que os maiores contaminantes do purê cru foram os microrganismos mesófilos e os bolores e leveduras. Com a pasteurização, houve redução significativa destes microrganismos e de coliformes fecais. Todas as características físico-químicas (pH, acidez titulável, teor de sólidos totais, sólidos solúveis, ácido ascórbico e cor) foram influenciadas significativamente pelo tempo de armazenamento. Foi observada diferença significativa do pH a partir da 17ª semana de armazenamento e a perda de ácido ascórbico foi de aproximadamente 45 % após 20 semanas. As medidas reológicas mostraram a natureza pseudoplástica do purê de manga: os valores de n variaram entre 0,27 e 0,29 e os valores de K entre 5,00 e 7,16 Pa.sn. O tempo de armazenamento praticamente não influenciou os parâmetros reológicos dos purês pasteurizados. Na análise sensorial, notas superiores a 6,7 foram obtidas, indicando que o produto teve boa aceitação durante as 17 semanas de armazenamento. O tempo de armazenamento não influenciou significativamente os atributos sensoriais, exceto no purê processado na condição P1. / In this work, different pasteurization conditions were studied in order to develop a ready-to-serve mango purée, with microbiological safety and physical-chemical and sensorial stability. Physical-chemical, microbiological, enzymatic and sensory analyses and rheological measurements were carried out to evaluate quality and shelf life of mango purée. Two types of heat exchanger were used to pasteurize mango purée: a plate heat exchanger and a double pipe heat exchanger. Pasteurization temperatures ranged from 65 to 85ºC. The double pipe exchanger showed to be more suitable for the process, due to characteristics of purée. Thermal inactivation of peroxidase, one of most thermostable enzymes naturally present in mangoes, was used as indicator of pasteurization. Kinetic parameters were calculated: D77.2 ºC = 4.4 s and z = 14.3 ºC. Two pasteurization conditions P1 (70 °C / 13s) and P2 (75 °C / 13s) were selected in order to determine shelf life of mango purée. Pasteurization, combined to refrigerated storage, was effective to maintain microbiological, physical, chemical and sensory quality of purée for 17 weeks. Microbiological analysis showed that the main contaminants of raw purée were mesophilic microorganisms and yeast and moulds. After pasteurization, there was significant reduction of these microorganisms and of thermo-tolerant coliforms. All physical-chemical attributes (pH, titratable acidity, total solids, soluble solids, ascorbic acid and color) were affected significantly by storage time. It was observed significant difference in pH after 17 weeks of storage and ascorbic acid loss was approximately 45 % after 20 weeks. Rheological measurements showed shear thinning nature of mango purée: n values varied from 0.27 to 0.29 and K values from 5.00 to 7.16 Pa.sn. Storage time did not affect significantly rheological parameters of pasteurized purées. Sensory analysis of pasteurized mango purée indicated that the product has good acceptance (scores \'> or =\' 6,7) over 17 weeks of refrigerated storage. Storage time did not affect significantly sensory attributes, except color of P1 mango purée.

This work studied the improvement of stability, physical properties and enzymatic inactivation in fruit beverages by applying the ultrasound technology (US). In the first part, the effect of the US application on peach juice processing was evaluated. The macroscopic changes on pulp sedimentation stability, turbidity, colour and rheological properties were evaluated. As a result, it was demonstrated that the improvement in each of the properties evidenced at the macroscopic level involves interaction of complex mechanisms which depend directly on changes at the microscopic level, such as the structure, size, composition and interaction between the continuous phase (serum) and dispersed phase (pulp) of the juice. These changes were assessed by microscopy and particle size distribution. In the second and third parts, the inactivation of the enzyme peroxidase (POD) was evaluated in coconut water. In the second part, the effect of the application of US was evaluated for first time for coconut water POD, using two types of ultrasonic equipment (US baht and US probe). It was demonstrated that the changes of enzyme activity during the US process depend on the many forms that the enzyme can adopt, mainly depending on the energy applied to the system. Subsequently, in the third part, the US was applied as a pre-treatment of subsequent thermal processing. The evaluation was carried out under non isothermal conditions, being the POD inactivation kinetics modelled using the Weibull distribution function. Finally, it was observed that the pre-treatment using ultrasound slightly decreased the enzyme activity. Furthermore, the ultrasound effects resulted in a more homogeneous population and heat-sensitive enzymes, significantly reducing the needed time of thermal processing. In conclusion, this work studied and demonstrated that the ultrasound technology is an interesting alternative to improve the physical properties and enzymatic stability in fruit beverages, reflecting the importance from both the academic and industrial point of view. / Neste trabalho estudou-se a melhoria na estabilidade, propriedades físicas e inativação enzimática em bebidas de frutas através da aplicação da tecnologia de ultrassom (US). Na primeira parte, foi avaliado o efeito do US no processamento de suco de pêssego. As alterações macroscópicas na estabilidade de sedimentação da polpa, turbidez, cor e propriedades reológicas foram analisadas. Foi demonstrado que a melhoria em cada uma das propriedades evidenciadas macroscopicamente envolve interação de mecanismos complexos que dependem diretamente de alterações microscópicas, tais como estrutura, tamanho, composição e interação entre as fases contínua (soro) e dispersa (polpa) do suco. Estas alterações foram avaliadas por microscopia e análise de distribuição de tamanho de partículas. Na segunda e terceira partes, a inativação da enzima peroxidase (POD) foi avaliada em água de coco. O efeito da aplicação do US na POD de água de coco foi estudado pela primeira vez, utilizando dois tipos de equipamentos (banho e sonda de US). Demonstrou-se que as alterações na atividade enzimática durante o processamento com US estão relacionadas às diferentes conformações que a enzima pode adotar, dependendo principalmente da energia aplicada ao sistema. Na terceira parte, o ultrassom foi então aplicado como pré-tratamento ao processamento térmico. A avaliação foi realizada sob condições não isotérmicas, sendo a cinética de inativação da POD modelada usando a função de distribuição de Weibull. Foi observado que o pré-tratamento com US diminuiu a atividade enzimática. Além disso, o efeito do US resultou em uma população de enzimas mais homogênea e termosensível, reduzindo significativamente o tempo necessário para o processamento térmico. Desta forma, este trabalho estudou e demonstrou que a tecnologia de ultrassom é uma alternativa interessante para melhorar as propriedades físicas e a estabilidade enzimática de bebidas à base de frutas, indicando sua importância tanto acadêmica quanto industrial.

Nano scale processing of IC chips has become the prime production technique as the microelectronic industry aims towards scaling down product dimensions while increasing accuracy and performance. Accurate control of temperature and a good monitoring mechanism for thickness of the deposition layers during epitaxial growth are critical parameters influencing a good yield. The two-fold objective of this thesis is to establish the feasibility of an alternative to the current pyrometric and ellipsometric techniques to simultaneously measure temperature and thickness during wafer processing. TAP-NDE is a non-contact, non-invasive, laser-based ultrasound technique that is employed in this study to contemporarily profile the thermal and spatial characteristics of the wafer. The Gabor wavelet transform allows the wave dispersion to be unraveled and the group velocity of individual frequency components to be extracted from the experimentally acquired time waveform. The thesis illustrates the formulation of a theoretical model that is used to identify the frequencies sensitive to temperature and thickness changes. The group velocity of the corresponding frequency components is determined and their corresponding changes with respect to temperature for different thickness are analytically modeled. TAP-NDE is then used to perform an experimental analysis on Silicon wafers of different thickness to determine the maximum possible resolution of TAP-NDE towards temperature sensitivity, and to demonstrate the ability to differentiate between wafers of different deposition layer thickness at temperatures up to 600?C. Temperature resolution is demonstrated for ?10?C resolution and for ?5?C resolution; while thickness differentiation is carried out with wafers carrying 4000? and 8000? of aluminum deposition layer. The experimental group velocities of a set of selected frequency components extracted using the Gabor Wavelet time-frequency analysis as compared to their corresponding theoretical group velocities show satisfactory agreement. As a result of this work, it is seen that TAP-NDE is a suitable tool to identify and characterize thickness and temperature changes simultaneously during thermal annealing that can replace the current need for separate characterization of these two important parameters in semiconductor manufacturing.

Nano scale processing of IC chips has become the prime production technique as the microelectronic industry aims towards scaling down product dimensions while increasing accuracy and performance. Accurate control of temperature and a good monitoring mechanism for thickness of the deposition layers during epitaxial growth are critical parameters influencing a good yield. The two-fold objective of this thesis is to establish the feasibility of an alternative to the current pyrometric and ellipsometric techniques to simultaneously measure temperature and thickness during wafer processing. TAP-NDE is a non-contact, non-invasive, laser-based ultrasound technique that is employed in this study to contemporarily profile the thermal and spatial characteristics of the wafer. The Gabor wavelet transform allows the wave dispersion to be unraveled and the group velocity of individual frequency components to be extracted from the experimentally acquired time waveform. The thesis illustrates the formulation of a theoretical model that is used to identify the frequencies sensitive to temperature and thickness changes. The group velocity of the corresponding frequency components is determined and their corresponding changes with respect to temperature for different thickness are analytically modeled. TAP-NDE is then used to perform an experimental analysis on Silicon wafers of different thickness to determine the maximum possible resolution of TAP-NDE towards temperature sensitivity, and to demonstrate the ability to differentiate between wafers of different deposition layer thickness at temperatures up to 600?C. Temperature resolution is demonstrated for ?10?C resolution and for ?5?C resolution; while thickness differentiation is carried out with wafers carrying 4000? and 8000? of aluminum deposition layer. The experimental group velocities of a set of selected frequency components extracted using the Gabor Wavelet time-frequency analysis as compared to their corresponding theoretical group velocities show satisfactory agreement. As a result of this work, it is seen that TAP-NDE is a suitable tool to identify and characterize thickness and temperature changes simultaneously during thermal annealing that can replace the current need for separate characterization of these two important parameters in semiconductor manufacturing.

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