Orientador: Elias Basile Tambourgi / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-26T11:29:21Z (GMT). No. of bitstreams: 1 SilvaFilho_SilverioCaturebada_D.pdf: 65917268 bytes, checksum: 4536d4f15d33bae5ea70149ee057f427 (MD5) Previous issue date: 2014 / Resumo: Este trabalho objetivou a produção de biodiesel como forma de solucionar o problema dos resíduos gerados pelos óleos de frituras usados nas residências e restaurantes da cidade de São Paulo, baseando-se na teoria da Contabilidade de Custos Ecológicos (CCE). Um estudo cinético foi realizado em reatores de 100 mL, entre as temperaturas de 40° a 80°C, usando uma relação volumétrica de 6:1 (óleo: álcool), com o NaOH a 0,1% dissolvido no álcool etílico como catalisador. Os dados obtidos das curvas cinéticas, após ajuste, demonstraram um comportamento de ordem um com a concentração dos óleos e as constantes cinéticas aumentaram com a temperatura. O rendimento estequiométrico da conversão dos óleos em ésteres estabilizou entre 88-89%. Verificou-se que quando se aumentava em 10°C na temperatura de reação, diminuía em 10 min o tempo final da reação. Ampliando-se a escala para 3 L, notou-se uma queda de até 2% no rendimento, devido a presença de farinha no óleo, necessitando uma pré-filtração. Uma pesquisa tipo survey foi realizada através da aplicação de um questionário nas residências e restaurantes visando conhecer as quantidades de óleos usadas, os questionários totalizaram 758 para residências e 455 para restaurantes, com uma média de 2,3 litros para residências e 165,3 L/mês, respectivamente, além disso, se observou que a maioria das pessoas descarta irregularmente o óleo e não conhece seus impactos ambientais. Assim, demonstrou-se que é possível dar um destino ecologicamente correto a este rejeito / Abstract: This study aimed to produce biodiesel as a way to solve the waste problem generated by frying oils used in homes and restaurants in the city of São Paulo, based on the theory of Ecological Costs Accounting (CCE). A kinetic study was carried out in reactors of 100 ml, temperatures between 40 ° to 80 ° C, using a volume ratio of 6: 1 (oil: alcohol,) with NaOH 0.1% dissolved in ethanol as a catalyst. The data obtained from the kinetic curve, after adjustment demonstrated a behaviour order one with the concentration of oils and constant kinetics increased with temperature. The stoichiometric yield of conversion of the oils for ester stabilized between 88-89%. It was observed that when increased at 10 ° C in reaction temperature, 10 min decreased the final reaction time. Expanding the scale to 3 L, noticed a loss of 2% in yield due to the presence of flour in the oil, one requiring pre-filtration. A survey was performed by applying a questionnaire in homes and restaurants aimed to ascertain the quantities of oils used. It got up to apply questionnaires in 758 for homes and 455 for restaurants, with an average of 2.3 and 165.3 L/mother, respectively. Furthermore it was observed that most people improperly dispose the oil and do not know their environmental impact. So demonstrating that it is possible to give a destination ecologically correct this reject / Doutorado / Engenharia Química / Doutor em Engenharia Química

Orientador: Caio Glauco Sanchez / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica / Made available in DSpace on 2018-08-26T13:07:12Z (GMT). No. of bitstreams: 1 Simoes_SheilaGrandinetti_M.pdf: 2912915 bytes, checksum: d05a793ded2290cefd198b098da0f329 (MD5) Previous issue date: 2014 / Resumo: Este estudo teve como objetivo o projeto e a construção de um fogão doméstico alimentado continuamente por etanol, com a avaliação de rendimento de queima. O Brasil como o maior produtor de etanol, produzido a partir da cana-de-açúcar e elevado grau de desenvolvimento tecnológico, tornou esse combustível uma opção viável para substituição do GLP (gás liquefeito de petróleo) em fogões domésticos. Para a utilização do etanol foram necessários estudos para modificações tanto na forma de armazenamento, como no desenvolvimento de um novo design do queimador, visando uma queima compatível ao combustível já utilizado. Foram feitas análises termodinâmicas, a fim de descobrir os parâmetros mais relevantes na modificação. A partir dessas modificações foram desenvolvidos dois queimadores que se encaixam nas categorias semirrápido e auxiliar, com eficiências de 69% e 72% respectivamente, enquadrando ambos os queimadores na categoria A de eficiência / Abstract: This study aimed the project and built of a household stove fed continuously by alcohol fuel, evaluating burning efficiency. Brazil as the largest sugar-cane ethanol producer and with high technologic development degree, made this fuel a viable option to replace LPG (liquefied petroleum gas) in household stoves. For the utilization of ethanol, studies have been necessary both for the modification of storage and the development of a new burner¿s design, seeking a compatible burn with the already used fuel. Thermodynamics analyses have been made to discover the most relevant parameters for the modification.From these modifications, were developed two burners with efficiency of 69% and 72%, that fits onto the categories of semi-fast and auxiliary in brazilian norm, respectively, both in category A from brazilian norm of efficiency / Mestrado / Termica e Fluidos / Mestra em Engenharia Mecânica

Estudos sobre a vitamina K têm evidenciado seu papel na manutenção da saúde óssea e vascular. A atuação desta vitamina em tecidos extra-hepáticos não é considerada na recomendação dietética da DRI de 2001, sendo reconhecidas necessidades maiores para função óssea em pessoas acima dos 60 anos e em indivíduos que fazem uso de medicamentos antivitamina K. Visando colaborar com pesquisas futuras, onde o conhecimento do teor de vitamina K1 é relevante, além de contribuir com dados para Tabela Brasileira de Composição de Alimentos - TBCA-USP, o presente trabalho foi conduzido para determinação do teor de filoquinona (vitamina K1) de hortaliças consumidas na cidade de São Paulo. As hortaliças analisadas foram escolhidas após a conclusão de um inquérito alimentar realizado, com adultos e idosos, num projeto de pesquisa desenvolvido junto ao Departamento de Alimentos e Nutrição Experimental da FCF/USP visando a análise da ingestão diária de vitamina K. Desta forma, foram analisadas as hortaliças mais consumidas por esses grupos, submetidas ou não ao processo de cocção. Estas amostras foram adquiridas diretamente na CEAGESP - Companhia de Entrepostos e Armazéns Gerais de São Paulo. As metodologias empregadas na determinação da filoquinona (vitamina K1) foram extração e purificação pelo método líquido-líquido utilizando solventes orgânicos e quantificação através da Cromatografia Líquida de Alta Eficiência (CLAE). Os resultados mostraram que as amostras de hortaliças de colorações verdes mais escuras apresentaram os maiores teores da vitamina como: salsa 491,05 µg/100g; espinafre 375,01 µg/100g, quando comparados com as amostras de colorações verdes mais claras as quais como é o caso da alface americana 113,42 µg/100g e a couve-flor 32,55 µg/100g. A maioria das hortaliças analisadas apresentaram variações entre as diferentes épocas do ano e quando comparadas com dados da literatura. / Studies on vitamin K have shown its role in maintaining bone and vascular health. The role of this vitamin in extrahepatic tissues is not considered in the dietary recommendation of DRI 2001. Increased need for vitamin K intake is recognized for the bone function in people over age 60 and individuals who use anti-vitamin K drugs. Aiming at supporting future research, where knowledge of vitamin K1 is relevant, and contribute data to the Brazilian Table of Food Composition - TBCA-USP, this study was conducted to determine the level of phylloquinone (vitamin K1) of vegetables consumed in the city of São Paulo. The vegetables studied were chosen after completion of a nutrition survey carried out with adults and elderly people, a research project developed by the Department of Food and Experimental Nutrition FCF / USP aimed at analyzing the daily intake of vitamin K. Therefore, we analyzed the most consumed vegetables by these groups submitted or not to the cooking process. These samples were acquired directly at CEAGESP - General Warehouses Company of São Paulo. The methodologies employed in the determination of phylloquinone (vitamin K1) were extraction and purification method using liquid-liquid organic solvents followed by High Performance Liquid Chromatography (HPLC). The results showed that the samples of darker green vegetables showed the highest levels of vitamin such as parsley (491.05 µg/100g) and spinach (375.01 µg/100g), when compared with samples of lighter coloration (e.g. 113.42 µg/100g lettuce, and 32.55 µg/100g cauliflower). Most vegetables analyzed showed variation in results when compared to the different seasons and the literature data.

Firewood has been used as fuel since the beginning of mankind resulted in health problems and deforestation. The solar cooking technology has been first developed in 1767 by Horace-Bénédict de Saussure but did not find development due to lack of reliability. Studies showed the necessity of having a backup facility. The primary goal of this study is to design a fully functional kitchen for National Park in Nairobi, Kenya. The kitchen will be serving up to 100 people daily. The study is done with five steps, the first step is literature and exploring of solar cooking products as well as backup facility products around the world. The second step is interviewing a local entrepreneur to get familiar with the parameters of a restaurant in Kenya. The third step is evaluating the solar cooking and backup facility to make an educated decision. The fourth step is integrating the systems into a functional kitchen. The fifth and last step is to analyse and discuss the results to draw conclusions. As a result, choosing Scheffler reflector as a solar cooker and backed up with a biogas plant would be the chosen solution. / Ved har använts som bränsle sedan mänsklighetens början som resulterade i hälsoproblem och avskogning. Solar-matlagningstekniken utvecklades först 1767 av Horace-Bénédict de Saussure men hittade ingen utveckling på grund av bristande tillförlitlighet. Studier visade nödvändigheten av att ha en reservfacilitetenhet. Det primära målet med denna studie är att designa ett fungerande kök för National Park i Nairobi, Kenya. Köket serverar upp till 100 personer dagligen.  Studien gjordes av fem steg, första är litteraturstudie och utforskning av produkter för sollagning samt reservfacilitet alternativ från hela världen. Andra steget är att intervjua en lokal entreprenör för att bekanta sig med parametrarna för att gestalta en restaurang i Kenya. Tredje steget är att utvärdera olika solkokare-enheter och reservfacilitetsenhet för att fatta ett välgrundat beslut. Fjärde steget är att integrera systemen i ett funktionellt kök. Femte och sista steget är att analysera och diskutera resultaten för att dra slutsatser. Som ett resultat skulle det vara den bästa lösningen att välja Scheffler reflector som solkokare och biogasanläggning som reservfacilitetsenhet.

Many environmental organisations are trying to counter the negative effects of climate change. The film- and television industry are increasingly becoming the focus of attention, because, although it repeatedly advocates sustainability, it often gets lost in its own productions. The presentation of sustainability is often not visible or clearly recognizable by the viewer. Cooking shows are often criticised by the public for being environmentally friendly in terms of food waste.The goal of this research is to determine how sustainability is presented in cooking shows in Germany and the USA. For this purpose, the following research question is asked: How is sustainability framed in the television cooking series MasterChef US and Germany? And is there a difference between those two countries?The theoretical framework is presented by the framing theory of Erving Goffmann (1974), with the use of this approach sustainability was framed in TV shows and used for the analysis and its results. To answer the research question, a qualitative content analysis was carried out, which analyses both the German and the American version of MasterChef in 2018/2019. The research was divided into indirect and direct events. The results of the study show that the German MasterChef included significantly more sustainable topics than the American one. This confirms that there is a significant difference in the cooking shows between the two countries.

This diploma thesis is engaged in considering of suitable technology for biodiesel production from used cooking oils. For the main parts of technology were made some mathematical models in a Chemcad programme. There was made a laboratory analysis of various samples of used cooking oil.

Ten figurativ paintings from kitchen. Technology - acrylic on canvas.

Orientador: Giuseppina Pace Pereira Lima / Resumo: O cozimento além de facilitar a digestibilidade e a palatabilidade dos vegetais, pode alterar a biodisponibilidade de micronutrientes. As couves-flores são normalmente consumidas após processamento térmico e apresentam níveis elevados de compostos bioativos que influenciam na saúde humana, especialmente na prevenção as doenças crônicas. Estes compostos possuem atividade antioxidante que confere proteção e auxilia o organismo humano a eliminar os radiacias livres, componentes centrais das regulações metabólicas induzidas por doenças crônicas. Desta forma, o objetivo deste estudo foi avaliar o efeito do tempo e tipo de cozimento (fervura, vapor e micro-ondas) sobre as características bioquímicas de quatro genótipos de couve-flor colorida (‘Verde di Macerata’, ‘Cheddar’, ‘Forata’ e ‘Graffiti’). Em um primeiro momento, foi determinado o perfil físico-químico das couves-flores coloridas. Os floretes foram submetidos aos tratamentos térmicos por 5 e 10 min e após foram realizadas as análises físico-químicas. O processamento em ebulição resultou em perdas significativas de sólidos solúveis totais e carboidratos solúveis totais, diferentemente dos métodos onde foram utilizadas menores quantidades de água para o processamento das inflorescências (i.e., micro-ondas e vapor). Os métodos a vapor e micro-ondas resultaram em valores superiores de sólidos solúveis, independente do genótipo analisado. O cozimento dos floretes em ebulição reduziu significativamente os teores da maioria dos co... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cooking process, besides facilitating the digestibility and palatability of vegetables, can alter the bioavailability of micronutrients. The cauliflowers are usually consumed after a thermal process and present high levels of bioactive compounds that positively affect the human health, particularly in chronic disease prevention. The compounds possess antioxidant activity that provides protection and assists the human organism in eliminating free radicals, central compounds in metabolic regulations induced by chronic diseases. Thus, the objective of this study was to evaluate the effect of time and cooking procedure (boiling, steaming and microwaving) over the biochemical characteristics of four genotypes of colored cauliflowers (‘Verde di Macerata’, ‘Cheddar’, ‘Forata’ e ‘Gradffiti’). Firstly, the physicochemical profile of the colored cauliflowers was determined. The cauliflowers were subjected to the thermal processes for 5 and 10 minutes and physicochemical analysis were performed. The boiling process resulted in significant losses of total soluble solids and total soluble carbohydrates, unlike the methods where smaller amounts of water were used for processing the inflorescences (i.e., microwaving and steaming). The steaming and microwaving methods resulted in superior values of soluble solids, independently of the analyzed genotype. The cooking of the inflorescences by boiling reduced significantly the contents of the majority of the analyzed chemical compounds (titr... (Complete abstract click electronic access below) / Doutor

The technique to produce pulp has improved and become more complex throughout the years. The purpose of pulping is to liberate the wood fibers and it can be done in two ways, either by chemically or mechanically separating the fibers. This thesis will focus on the commonly used kraft pulping process for eucalyptus and especially on the impregnation stage and how it affects kappa number and alkali consumption. This is done by studying the alkali charge, impregnation time and temperature for the impregnation stage while maintaining constant cooking parameters. This project has shown that the impregnation temperature affects the alkali consumption more than the impregnation time. A correlation between alkali consumption in the impregnation and the kraft cook was seen. When the consumption is high in the impregnation stage, a lower consumption was observed in the cooking stage. / Tekniken för framställningen av trämassa har utvecklats och blivit mer komplex genom åren. Massaframsställningens syfte är att separera träfibrerna ifrån varandra vilket kan utföras på två sätt, antingen på kemisk eller mekanisk väg. Denna studie kommer att fokusera på den beprövade sulfatkokningen och då i synnerhet hur impregneringssteget påverkar kappa numret och alkali konsumtion. För att uppnå detta studeras basningen för alkalin, impregneringstid och temperatur under impregneringen samtidigt som de övriga parametrarna hålls konstanta. Detta projekt har visat att impregneringstemperaturen påverkar alkali konsumtionen mer än tiden den impregneras. Andra studier som exempelvis Weiping Ban and Lucian A. Lucia 2003 och Joni Lehto & Raimo Alén 2013 har har också påvisat denna relation mellan alkali konsumtion och impregneringstemperaturen. Denna studie har även visat en alkali konsumtionstrend mellan impregneringen och sulfatkoket. När konsumtionen är hög under impregneringen så är den lägre i koket.

Around three-quarters of Bangladeshis (total population 164 million) live in rural areas: only 25% of these households have access to grid electricity with non-reliable supply despite the country’s successful rural electrification program, kerosene is the predominant source for lighting, and woody biomass is virtually the only option available for cooking. Aside from this energy service challenges the rural population also struggles with unsafe drinking water in terms of widespread arsenic contamination of well water. Access to electricity, clean cooking gas, and safe drinking water services are genuine needs of the rural poor and are essential to improving welfare. These needs can be addressed individually or using an integrated approach. Anaerobic digesters are now a proven technology and remain economically promising in the rural setting, where connection to the public electric and gas grids are not available/either not cost effective or feasible, and where energy and water scarcity are severe. As the technologies continue to improve, and as energy and safe water becomes scarce and fossil fuel energy prices rise, renewable energy based services and technological integration becomes more viable techno-economically. In these circumstances, the integration of biogas digester with power generation and water purification unit is an innovative concept that could be applied in remote areas of Bangladesh.   This work presents a new concept for integrated polygeneration and analyzes the techno-economic performance of the scheme for meeting the demand of electricity, cooking energy and safe drinking water of 30 households in a rural village of Bangladesh. This study considers a holistic approach towards tackling both of these issues via integrated renewable energy-based polygeneration employed at the community level. The polygeneration unit under consideration provides electricity via cow dung-fed digester, which in turn is coupled to a gas engine. Excess digester gas is employed for cooking, while waste heat from the process drives a membrane distillation unit for water purification. The specific technologies chosen for the key energy conversion steps are as follows: plug-flow digester; internal combustion engine; and air-gap membrane distillation. The technical features, energy consumption, and potential of renewable energy use in driving the main integrated processes are reviewed and analyzed in this thesis. This study also examines one approach by investigating the application of suitable membrane technologies, specifically air gap membrane distillation (AGMD), as a promising method for small-scale, low cost deployment.    Experimental results show that the tested AGMD prototype is capable of achieving high separation efficiency, as all product water samples showed arsenic levels below accepted limits. Mass flows and energy balance, life cycle cost (levelized cost) of producing electricity, cooking gas and safe drinking water as well as the payback period of such a polygeneration system were studied. The results indicate that this polygeneration system is much more competitive and promising than other available technologies when attempting to solve the energy and arsenic-related problems in Bangladesh. One of the main encouraging issues of this integrated system is the levelized cost of the three major services: cooking gas (0.015 USD/kWh), electricity (0.042 USD/kWh–an orders of magnitude lower than comparable photovoltaic or wind systems) and safe drinking water (0.003 USD/liter). Additionally, the payback period is between 2.6 to 4 years. / <p>QC 20150516</p>