The development of wide band gap semiconductors for power and RF electronics as well as high power silicon microelectronics has pushed the need for advanced thermal management techniques to ensure device reliability. While many techniques to remove large heat fluxes from devices have been developed, fewer advancements have been made in the development of new materials which can be integrated into the packaging architecture. This is especially true in the development of thermal interface materials. Conventional solders are currently being used for interface materials in the most demanding applications, but have issues of high cost, long term reliability and inducing negative thermomechanical effects in active die. Carbon nanotubes have been suggested as a possible thermal interface material which can challenge solders because of their good thermal properties and 1-D structure which can enhance mechanical compliance between surfaces. In this work, we have developed a novel growth and transfer printing method to manufacture vertically aligned CNTs for thermal interface applications. This method follows the nanomaterial transfer printing methods pioneered at Georgia Tech over the past several years. This process is attractive as it separates the high growth synthesis temperatures from the lower temperatures needed during device integration. For this thesis, CNTs were grown on oxidized Si substrates which allowed us to produce high quality vertically aligned CNTs with specific lengths. Through the development of a water vapor assisted etch process, which takes place immediately after CNT synthesis, control over the adhesion of the nanotubes to the growth surface was achieved. By controlling the adhesion we demonstrated the capability to transfer arrays of vertically aligned CNTs to polyimide tape. The CNTs were then printed onto substrates like Si and Cu using a unique gold bonding process. The thermal resistances of the CNTs and the bonded interfaces were measured using the photoacoustic method, and the strength of the CNT interface was measured through tensile tests. Finally, the heat dissipation capabilities of the vertically aligned CNTs were demonstrated through incorporation with high brightness LEDs. A comparison of LED junction temperatures for devices using a CNT and lead free solder thermal interface was made.

The efficacy, reliability and versatility of the light emitting diode (LED) can outcompete most established light source technologies. However, they are particularly sensitive to high temperatures, which compromises their efficacy and reliability, undermining some of the technology s key benefits. Consequently, effective thermal management is essential to exploit the technology to its full potential. Thermal management is a well-established subject but its application in the relatively new LED lighting industry, with its specific constraints, is currently poorly defined. The question this thesis aims to answer is how can LED thermal management be achieved most effectively? This thesis starts with a review of the current state of the art, relevant thermal management technologies and market trends. This establishes current and future thermal management constraints in a commercial context. Methods to test and evaluate the thermal management performance of a luminaire system follow. The defined test methods, simulation benchmarks and operational constraints provide the foundation to develop effective thermal management strategies. Finally this work explores how the findings can be implemented in the development and comparison of multiple thermal management designs. These are optimised to assess the potential performance enhancement available when applied to a typical commercial system. The outcomes of this research showed that thermal management of LEDs can be expected to remain a key requirement but there are hints it is becoming less critical. The impacts of some common operating environments were studied, but appeared to have no significant effect on the thermal behaviour of a typical system. There are some active thermal management devices that warrant further attention, but passive systems are inherently well suited to LED luminaires and are readily adopted so were selected as the focus of this research. Using the techniques discussed in this thesis the performance of a commercially available component was evaluated. By optimising its geometry, a 5 % decrease in absolute thermal resistance or a 20 % increase in average heat transfer coefficient and 10 % reduction in heatsink mass can potentially be achieved . While greater lifecycle energy consumption savings were offered by minimising heatsink thermal resistance the most effective design was considered to be one optimised for maximum average heat transfer coefficient. Some more radical concepts were also considered. While these demonstrate the feasibility of passively manipulating fluid flow they had a detrimental impact on performance. Further analysis would be needed to conclusively dismiss these concepts but this work indicates there is very little potential in pursuing them further.

Escherichia coli O157:H7 é um dos patógenos alimentares mais importantes da atualidade, e, recentemente, diversas cepas desse microrganismo foram isoladas no sul do Brasil. O objetivo deste trabalho foi caracterizar duas cepas de E. coli O157:H7, através da avaliação de sua resistência térmica, ácida e comportamento frente a diferentes desinfetantes e procedimentos de higienização de vegetais folhosos. Resultados demonstraram a redução significativa das contagens bacterianas, após 3 minutos a 60ºC, 2 minutos a 65º, 1 minuto a 70, 72º C e 75ºC. Contudo, após adaptação ácida, nenhuma das cepas foi inativada a 60ºC, por até 3 minutos. A 70ºC foi observado aumento significativo da resistência térmica apenas para a CC. Em relação à resistência ácida, ambas as cepas sobreviveram quando expostas ao meio TSBm a diferentes pH entre 2,0 a 9,5 ajustados com ácido clorídrico e ácido propiônico (AP). Apenas, o meio com pH 2,0, ajustado com AP, foi capaz de reduzir significativamente às contagens de ambas as cepas. Na avaliação da resistência aos desinfetantes, álcool etílico (96ºGl e 70%) e quaternário de amônio foram capazes de inativar ambas as cepas, mesmo na presença de matéria orgânica. O ácido orgânico, na concentração recomendada pelo fabricante e o dobro dessa concentração, reduziu cerca de 90% das contagens, após 5 minutos de exposição. O dicloroisocianurato de sódio só apresentou reduções significativas quando foram utilizadas duas vezes a concentração recomendada pelo fabricante. Todos os procedimentos de lavagem e desinfecção de alfaces, artificialmente contaminadas com E. coli O157:H7, reduziram as contagens em 2,97±1,21logUFC/g, apenas o tratamento conduzido a 10ºC, diferiu significativamente dos demais, apresentando maior redução 6,27±0,50logUFC/g. Esses resultados demonstram que as cepas de E. coli O157:H7 foram resistentes a diferentes situações de estresse, sendo portanto importantes do ponto de vista epidemiológico, visto que estão presentes no sul do Brasil e podem se tornar agentes etiológicos de surtos alimentares. / Escherichia coli O157:H7 is a major food pathogens today, and recently, several strains of this organism were isolated in southern Brazil. The objective of this study was to characterize two strains of E. coli O157: H7, by evaluating its thermal and acid resistance and behavior among different disinfectants and cleaning procedures on leafy vegetables. The results showed a significant reduction in bacterial counts after 3 minutes at 60 ° C, 2 min at 65 ° and 1 min at 70, 72 º C and 75 º C. However, after acid adaptation, none of the strains was inactivated at 60 ° C among 3 minutes. At 70 ° C significant increase in heat resistance was observed only for CC. Regarding acid resistance, both strains survived when exposed to TSBm medium at different pH adjusted from 2.0 to 9.5 with hydrochloric acid and propionic acid (PA). Only when the medium was adjusted with AP at pH 2.0 it was able to significantly reduce the counts of both strains. Evaluating the resistance to disinfectants, Ethyl Alcohol Free (96ºGl and 70 %) and quaternary ammonium were able to inactivate both strains, even in the presence of organic matter. For the orgnic acid in the concentration recommended by the manufacturer and at the double concentration there was reduced around 90 % of the counts after 5 minutes of exposure. The sodium dichloroisocyanurate only showed significant reductions when used in the double concentration recommended by the manufacturer. All procedures for cleaning and disinfecting the lettuces artificially contaminated with E. coli O157 : H7 counts decreased by 2.97 ± 1.21 log CFU / g , only the treatment conducted at 10 ° C reduced significantly from the others (6 , 27 ± 0.50 log CFU / g). The results demonstrate that the strains of E. coli O157 : H7 were resistant to different stress situations and therefore are important as an epidemiological point of view, as it is present in southern Brazil and can become etiologic agents of food borne outbreaks.

Escherichia coli O157:H7 é um dos patógenos alimentares mais importantes da atualidade, e, recentemente, diversas cepas desse microrganismo foram isoladas no sul do Brasil. O objetivo deste trabalho foi caracterizar duas cepas de E. coli O157:H7, através da avaliação de sua resistência térmica, ácida e comportamento frente a diferentes desinfetantes e procedimentos de higienização de vegetais folhosos. Resultados demonstraram a redução significativa das contagens bacterianas, após 3 minutos a 60ºC, 2 minutos a 65º, 1 minuto a 70, 72º C e 75ºC. Contudo, após adaptação ácida, nenhuma das cepas foi inativada a 60ºC, por até 3 minutos. A 70ºC foi observado aumento significativo da resistência térmica apenas para a CC. Em relação à resistência ácida, ambas as cepas sobreviveram quando expostas ao meio TSBm a diferentes pH entre 2,0 a 9,5 ajustados com ácido clorídrico e ácido propiônico (AP). Apenas, o meio com pH 2,0, ajustado com AP, foi capaz de reduzir significativamente às contagens de ambas as cepas. Na avaliação da resistência aos desinfetantes, álcool etílico (96ºGl e 70%) e quaternário de amônio foram capazes de inativar ambas as cepas, mesmo na presença de matéria orgânica. O ácido orgânico, na concentração recomendada pelo fabricante e o dobro dessa concentração, reduziu cerca de 90% das contagens, após 5 minutos de exposição. O dicloroisocianurato de sódio só apresentou reduções significativas quando foram utilizadas duas vezes a concentração recomendada pelo fabricante. Todos os procedimentos de lavagem e desinfecção de alfaces, artificialmente contaminadas com E. coli O157:H7, reduziram as contagens em 2,97±1,21logUFC/g, apenas o tratamento conduzido a 10ºC, diferiu significativamente dos demais, apresentando maior redução 6,27±0,50logUFC/g. Esses resultados demonstram que as cepas de E. coli O157:H7 foram resistentes a diferentes situações de estresse, sendo portanto importantes do ponto de vista epidemiológico, visto que estão presentes no sul do Brasil e podem se tornar agentes etiológicos de surtos alimentares. / Escherichia coli O157:H7 is a major food pathogens today, and recently, several strains of this organism were isolated in southern Brazil. The objective of this study was to characterize two strains of E. coli O157: H7, by evaluating its thermal and acid resistance and behavior among different disinfectants and cleaning procedures on leafy vegetables. The results showed a significant reduction in bacterial counts after 3 minutes at 60 ° C, 2 min at 65 ° and 1 min at 70, 72 º C and 75 º C. However, after acid adaptation, none of the strains was inactivated at 60 ° C among 3 minutes. At 70 ° C significant increase in heat resistance was observed only for CC. Regarding acid resistance, both strains survived when exposed to TSBm medium at different pH adjusted from 2.0 to 9.5 with hydrochloric acid and propionic acid (PA). Only when the medium was adjusted with AP at pH 2.0 it was able to significantly reduce the counts of both strains. Evaluating the resistance to disinfectants, Ethyl Alcohol Free (96ºGl and 70 %) and quaternary ammonium were able to inactivate both strains, even in the presence of organic matter. For the orgnic acid in the concentration recommended by the manufacturer and at the double concentration there was reduced around 90 % of the counts after 5 minutes of exposure. The sodium dichloroisocyanurate only showed significant reductions when used in the double concentration recommended by the manufacturer. All procedures for cleaning and disinfecting the lettuces artificially contaminated with E. coli O157 : H7 counts decreased by 2.97 ± 1.21 log CFU / g , only the treatment conducted at 10 ° C reduced significantly from the others (6 , 27 ± 0.50 log CFU / g). The results demonstrate that the strains of E. coli O157 : H7 were resistant to different stress situations and therefore are important as an epidemiological point of view, as it is present in southern Brazil and can become etiologic agents of food borne outbreaks.

L’avenir des nouvelles caméras embarquées pour l’astrophysique spatiale semble passer par unaccroissement du nombre de pixels et un fonctionnement à très basse température (en dessous de 0,1 K).Avec cette évolution, le nombre important de fils en sortie du détecteur refroidi représente souvent lacharge thermique prédominante sur la source froide (cryostat).Dans ce contexte, l’isolation thermique entre les différents circuits de détection est un point crucial pources caméras. Une brique technologique innovante a été développée pour apporter une solution présentantune excellente conduction électrique couplée à une grande isolation thermique. Cette innovation,protégée par un brevet, permet de résoudre cet apparent paradoxe. La solution proposée consiste enl’empilement d’un grand nombre de couches minces de matériaux supraconducteurs dans lesinterconnexions.La résistance thermique à chaque interface est dépendante des propriétés élastiques des matériaux,de la qualité des interfaces et de la température à laquelle le système fonctionne. A très basse température,le modèle AMM, couplé aux mesures des caractéristiques des matériaux composants la multicouche,permettent une estimation théorique de la résistance thermique pour une interface. Les mesures effectuéesavec les liaisons supraconductrices à forte résistivité thermique concordent avec les estimationsthéoriques. Nous avons ainsi pu mesurer des résistances thermiques de l’ordre de 3,3.105 K/W à 200 mKpour une multicouche composée d’une succession (62 interfaces) de couches minces de nitrure de titaneet de niobium sur une surface de 16 mm2. Dans les conditions d’utilisation prévues pour une camérarayons X de 4000 pixels microcalorimétriques, l’utilisation de cette brique technologique devrait assurerune charge thermique sur la source froide (à 50 mK) très inférieure au μW pour plus de 8000 pointsde contact. Ce dispositif pourra être utilisé à l’avenir dans nombre de projets cryogéniques, lorsqu’une excellenteisolation thermique associée à une excellente conduction électrique sera recherchée. / Future of the next camera onboard space observatories implies a major enhancement in number of pixelsand a very low operative temperature (below 0.1 K). In this evolution, the large number of output wiresfrom the cool detector is often responsible of the most important thermal load onto the cold bath(cryostat).In this context, the thermal insulation between the different detection circuits is the bottleneck for thesecameras. An innovative technological component, protected by a patent, has been developed to tackle thisproblem. This device has both an excellent electrical resistivity and a very high thermal resistivity.The proposed solution is a stack of thin superconducting layers at electrical interconnections.The thermal resistance at each interface relies on the elastic properties of the materials used, the quality ofthe interfaces and temperature. The AMM model used in conjunction with the measured materialcharacteristics allows a theorical estimation of the thermal resistance per interface. The measurementsundertaken with superconducting connections with very high thermal resistivity are very well describedby this AMM model. We have measured thermal resistances as high as 3.3 105 K/W @ 200 mKfor a multilayer of 62 interfaces built with titaniun nitride and niobium alternatively on a 16 mm2 array.In the conditions foreseen for a 4000 micro-calorimeters camera operating at 50 mK in X-rays,this multilayer technique should allow a thermal load onto the cold bath that is much lower that 1 mWfor more than 8000 contacts.

Escherichia coli O157:H7 é um dos patógenos alimentares mais importantes da atualidade, e, recentemente, diversas cepas desse microrganismo foram isoladas no sul do Brasil. O objetivo deste trabalho foi caracterizar duas cepas de E. coli O157:H7, através da avaliação de sua resistência térmica, ácida e comportamento frente a diferentes desinfetantes e procedimentos de higienização de vegetais folhosos. Resultados demonstraram a redução significativa das contagens bacterianas, após 3 minutos a 60ºC, 2 minutos a 65º, 1 minuto a 70, 72º C e 75ºC. Contudo, após adaptação ácida, nenhuma das cepas foi inativada a 60ºC, por até 3 minutos. A 70ºC foi observado aumento significativo da resistência térmica apenas para a CC. Em relação à resistência ácida, ambas as cepas sobreviveram quando expostas ao meio TSBm a diferentes pH entre 2,0 a 9,5 ajustados com ácido clorídrico e ácido propiônico (AP). Apenas, o meio com pH 2,0, ajustado com AP, foi capaz de reduzir significativamente às contagens de ambas as cepas. Na avaliação da resistência aos desinfetantes, álcool etílico (96ºGl e 70%) e quaternário de amônio foram capazes de inativar ambas as cepas, mesmo na presença de matéria orgânica. O ácido orgânico, na concentração recomendada pelo fabricante e o dobro dessa concentração, reduziu cerca de 90% das contagens, após 5 minutos de exposição. O dicloroisocianurato de sódio só apresentou reduções significativas quando foram utilizadas duas vezes a concentração recomendada pelo fabricante. Todos os procedimentos de lavagem e desinfecção de alfaces, artificialmente contaminadas com E. coli O157:H7, reduziram as contagens em 2,97±1,21logUFC/g, apenas o tratamento conduzido a 10ºC, diferiu significativamente dos demais, apresentando maior redução 6,27±0,50logUFC/g. Esses resultados demonstram que as cepas de E. coli O157:H7 foram resistentes a diferentes situações de estresse, sendo portanto importantes do ponto de vista epidemiológico, visto que estão presentes no sul do Brasil e podem se tornar agentes etiológicos de surtos alimentares. / Escherichia coli O157:H7 is a major food pathogens today, and recently, several strains of this organism were isolated in southern Brazil. The objective of this study was to characterize two strains of E. coli O157: H7, by evaluating its thermal and acid resistance and behavior among different disinfectants and cleaning procedures on leafy vegetables. The results showed a significant reduction in bacterial counts after 3 minutes at 60 ° C, 2 min at 65 ° and 1 min at 70, 72 º C and 75 º C. However, after acid adaptation, none of the strains was inactivated at 60 ° C among 3 minutes. At 70 ° C significant increase in heat resistance was observed only for CC. Regarding acid resistance, both strains survived when exposed to TSBm medium at different pH adjusted from 2.0 to 9.5 with hydrochloric acid and propionic acid (PA). Only when the medium was adjusted with AP at pH 2.0 it was able to significantly reduce the counts of both strains. Evaluating the resistance to disinfectants, Ethyl Alcohol Free (96ºGl and 70 %) and quaternary ammonium were able to inactivate both strains, even in the presence of organic matter. For the orgnic acid in the concentration recommended by the manufacturer and at the double concentration there was reduced around 90 % of the counts after 5 minutes of exposure. The sodium dichloroisocyanurate only showed significant reductions when used in the double concentration recommended by the manufacturer. All procedures for cleaning and disinfecting the lettuces artificially contaminated with E. coli O157 : H7 counts decreased by 2.97 ± 1.21 log CFU / g , only the treatment conducted at 10 ° C reduced significantly from the others (6 , 27 ± 0.50 log CFU / g). The results demonstrate that the strains of E. coli O157 : H7 were resistant to different stress situations and therefore are important as an epidemiological point of view, as it is present in southern Brazil and can become etiologic agents of food borne outbreaks.

The I2T5, an iodine-propelled, cold gas thruster, developed by ThrustMe, France, is the first of its kind to make it successfully to space. Due to its simple, reliable and cost-effective design, it is a suitable propulsion system for CubeSat missions with low delta-V (ΔV) requirements. To ensure that the I2T5 performs at its peak, it is crucial to maintain good thermal control of the thruster, to keep it within the operational temperature range. The first flight measurements of the I2T5 provided insight into its thermal performance. It was observed that the required temperature to sublimate the iodine propellant was not reached within the expected time frame, which led to a longer warm-up period, and a reduction in thrust. The problem arose due to an unforeseen conductive thermal contact between the tank and the thruster walls. This thesis delves deeper into this issue, and focuses on alleviating the total conductive heat loss from the tank to the satellite frame, where the I2T5 is integrated. The insulating washer-bolt configuration of the I2T5 side panels is observed to be responsible for the conductive heat transfer. A preliminary analysis is performed to obtain an initial maximum for the conductive heat flux lost to the satellite frame. A plan of action is then determined to optimise the geometry, material or configuration of the insulating washers to lower the maximum heat flux value. Following this, an experiment was conducted with a new washer-bolt configuration to determine the heat flux values. A case study is performed for the orbital environment heat fluxes that the I2T5 would receive if it were integrated to a CubeSat in sun-synchronous orbit. An overview of results shows that, for the thermal simulations, all the methods employed to reduce the conductive heat loss at the frame were effective. The experiment provided neutral results, and would need to be repeated with different experimental parameters to have a clear perspective of the heat losses. In reality, the satellite frame receives radiative fluxes in addition to conductive heat fluxes, but radiation is not considered for this thesis, and is suggested as a prospective study.

The diploma thesis is focused on calculating the thermal resistance of the line light source and the design of the cooling system with ideal inlet temperature. The partial aim of the work is in cooperation with CAMEA spol. s r. o. to determine the thermal resistances of the individual parts of the device and propose modifications so that the total thermal resistance and the maximum temperature are within the limits given by the cooperating firm. The main objective is to design a cooling system with all safety features and recommended regulation for economical and reliable operation. Analytical calculations, CFD simulations and real-world testing are used to determine the desired results. A reduction by 30% in thermal resistance of the printed circuit board was achieved, the thermal resistance of the aluminum profile with the cooling channel was determined and its hydraulic properties were calculated. The current cooling system designed by CAMEA spol. s r. o. for less powerful diodes was verified for use in a more powerful system, and a new cooling system was designed for efficient and economical operation in a powerful diode system.

Thermal-resistant coatings, based on polysilazane and polysiloxane polymers, were applied onto the glass fiber rovings with the dip-coating method. The coated glass fibers were characterized by performing different experiments to evaluate the effect of coatings on thermomechanical and topographical properties of glass fiber. The effect of temperature on the mechanical properties of the coated rovings were studied and compared with the uncoated rovings. Thermogravimetric analysis was carried out to investigate the thermal stability of coated samples. Scanning electron microscopy and energy-dispersive X-ray analyses were performed to evaluate the surface topographical characteristics of the glass fiber rovings. These analyses showed the changes in surface morphological properties due to modification of glass fiber by coating treatment. The results of tensile testing indicated that thermal-resistant coatings enhanced up to 60% tensile strength and 20% stiffness of uncoated glass fiber roving. Thermomechanical study up to 500°C revealed that polysiloxane coating on glass fiber showed better performance than polysilazane polymeric coating.

Pathogens in low-moisture foods are an emerging food safety concern due to increased survival and thermotolerance in matrices with low water activity. However, limited data is publicly available for the thermotolerance of Listeria monocytogenes, Salmonella spp., and Enterococcus faecium NRRL B-2354 (a Salmonella surrogate). The aims of this study were to identify differences in thermal inactivation rates between these organisms in three different low-moisture foods. Three model low-moisture foods (peanut butter, powder infant formula, and wheat flour) were inoculated with either E. faecium, a Salmonella spp. cocktail, or a L. monocytogenes cocktail using a dry inoculation method for a total of 9 treatments. Samples were heat treated in a hot water bath at predetermined temperatures, and bacterial survival was detected via direct plating on tryptic soy agar with 0.6% yeast extract. In peanut butter and most of the powder infant formula treatments, Salmonella spp. had significantly higher D-values than L. monocytogenes using comparable temperatures (p < 0.05). However, D-values between Salmonella spp. and L. monocytogenes were comparable in wheat flour and one of the treatment temperatures in powder infant formula (p > 0.05). For all but one of the treatments at the same temperature, E. faecium had significantly higher D-values than L. monocytogenes and Salmonella spp. in each food matrix (p < 0.05). The observed matrix effect on thermotolerance for each of the bacteria was reported in descending order as powder infant formula > peanut butter > wheat flour in the majority of the comparable D-values. While Salmonella continues to be the pathogen of concern in low-moisture foods due to survival and outbreaks, these results indicate L. monocytogenes can exhibit similar thermotolerances in relevant model low-moisture foods matrices.