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Despite the extensive research carried out on waste of electrical and electronic equipment (WEEE) over the past decades, little is known about the quality of electronic products discarded and the extent to which quality affects the decisions to dispose and reuse these products as well as the impact of the current design of products for reuse and remanufacture. This information is fundamental to understand the reasons for the recent unfettered growth in electronic waste, and to propose solutions to address this problem. In this thesis, using a multi-method approach, face to face semi-structured interviews and product fault find surveys, the author investigates and reports the reasons consumers dispose of microwave ovens and the quality of the products, in particular microwave ovens, that are discarded in the United Kingdom as well as recommended design changes to original equipment manufacturers in order to facilitate reuse and increase the lifespan of such products. By collecting and testing 189 microwave ovens disposed of cosmetic imperfections, as well as electrical and mechanical defects, the results revealed that: (i) a fifth of all microwaves disposed are in perfect working condition and can be reused without any reuse process, (ii) a high percentage of the microwaves discarded have only very minor defects, (iii) almost all microwaves discarded with minor defects can be safely refurbished for re-use, (iv) very few components are responsible for most mechanical and electrical faults, (v) for most microwaves disposed of, the prices of the parts necessary for repair are a very small fraction of the average price of a new microwave. Using face to face interviews with 82 persons disposing electronic microwaves it was also found that: (i) consumers are largely unaware of alternative routes to send their end-of-life/use functional products other than the public recycling facilities, and (ii) a large proportion of the consumers disposing of microwaves intend to buy a similar product, only partially supporting the widely-held belief that e-waste is driven by a desire for the latest technology. Based on these results, the author argues that, for microwave ovens disposed in the United Kingdom via household waste recycling centres, the quality of the products discarded is not a serious impediment for reuse, neither are the prices of spare parts. Furthermore, the major factor preventing reuse is the current design of this product, which makes remanufacturing difficult and onerous, as well as the receptiveness of the market for second hand items. Using this information, the author also proposes small changes in design that can significantly improve reusability and, as a consequence, increases the life span of these products.

Structure evolution of silica aerogel was studied in microwave- and conventionally processed samples over the temperature range from 25 to 1200â °C. The samples were produced using sol-gel processing and dried under carbon dioxide supercritical conditions. After drying, the monolithic samples received a thermal treatment at different programmed temperatures in two different ovens, conventional and microwave. The microwave process was performed using a single mode microwave oven at 2.45GHz. Dielectric properties were measured using the cavity perturbation method, and structural characterization was carried out using a variety of techniques, including absorption surface analysis, Helium pycnometry, Archimedes principle, Fourier transform infrared spectroscopy, X-ray diffraction, and high resolution microscopy. The data obtained revealed that structural differences do exist between microwave- and conventionally processed samples. Three different regions were identified from the structural characterization of the samples. Regions I exhibited a structure densification at temperatures between 25 and 850â °C. Region II was characterized by a bulk densification in the temperature range from 850 to 1200â °C. Region III was represented by the onset of crystallization above 1200â °C. Explanation and possible causes behind the structural differences observed in each region are provided. In general, the structure evolution observed in microwave- and conventionally processed samples followed the same order, but occurred at lower temperature for the microwave process. / Ph. D.

Large trucks may have an integrated microwave oven, or a driver may add oneas a standalone solution, to allow heating food during long-haul transports. If a crash occurs with an item inside the oven, it may thrust against the door with such force that it opens from the inside. The goal of this thesis work is to develop a concept for a universally applicable solution that prevents flying parts from within the oven on a crash, as that presents a safety hazard for anyone inside the cabin. The thesis work was conducted according to a stage gate process, which included four phases: Context, Ideation, Concept Development, and Concept Design. It includes interviews, company visits, literature searches, design methodology, concept comparisons and computer aided design. The thesis work concludes with three concepts, all of which are locking solutions that are applied externally onto a microwave oven. They include a bolt latch, a solenoid lock, and a bolt latch integrated with the oven’s door button. All solutions traverse the transition area between door and panel.

Microwave heating is an efficient way of heating compared to conventional industrial alternatives such as autoclaves, a type of pressure cooker commonly used for curing and sterilisation. One problem that limits the adoption of microwave ovens in industrial processes is uneven heating. This project aims to simplify industrial microwave oven development by constructing a simulation of microwave heating using the finite-difference time-domain (FDTD) method. This is a common accepted method for solving differential equations. Simulation tools can be used to efficiently create prototypes virtually which makes for a more efficient development process of customised microwave ovens.%The implementation is written in Python and uses Meep, an open source FDTD library for simulating electromagnetic fields. The end product produces a model of a physical system and simulates the interaction between microwaves and the target material. This interaction results in heating of the target material, which can be observed through an animated heat map. This heat map can then be compared to the video from a thermographic camera to determine the model's validity and accuracy. The results of this project confirms the validity of the approach but does not validate the accuracy of the simulation. The system requires further development in three areas: 2D simulations must be scaled to 3D, the simulations predictive ability must be validated and the simulated time span must be increased. / Mikrovågsugnar är ett effektivt alternativ till konventionella lösningar för industriell uppvärmning, såsom autoklaver. autoklaver är en form av ugn som värmer under ökat tryck, ungefär som en tryckkokare, och används främst för härdning och sterilisering. Ojämn uppvärmning är en av de problemen som begränsar användning av mikrovågsugnar i industrin idag. Detta projekt försöker underlätta utveckling av industriella mikrovågsugnar genom att konstruera en simulering av mikrovågsuppvärmning genom finite-difference time-domain (FDTD) metoden. Detta är en vanligt förekommande metod för att lösa differentialekvationer. Med hjälp av simuleringsverktyg så kan digitala prototyper lätt skapas och testas, detta i sin tur leder till en effektivare utvecklingsprocess av specialdesignade microvågsugnar. Implementationen är skriven i python och använder Meep, ett FDTD-bibliotek för att simulera elektromagnetiska fält, med öppen källkod. Slutprodukten är en modell av ett fysiskt system där interaktionen mellan det elektriska fältet och materialet simulerats. Denna interaktion leder till uppvärmning av materialet, detta kan sedan observeras genom en animerad värmekarta. Denna kan sedan jämföras med en video från en termografisk kamera för att bestämma modellens giltighet och precision. Resultaten av detta projekt visar ett giltigt tillvägagångssätt, men verifierar inte giltigheten och precisionen av simuleringen. Systemet kräver vidareutveckling inom tre områden: Tvådimensionella simuleringar bör vara tredimensionella, simuleringens prediktiva förmåga måste valideras, samt att tidsspannet som simuleras bör ökas.

O tratamento térmico sob baixa umidade (TTBU) induz modificações estruturais nos grânulos de amido, com conseqüente modificação de propriedades como a digestibilidade enzimática e as propriedades de pasta. O TTBU clássico é realizado em fornos convencionais a ar e é bastante moroso. Recentemente melhorias têm sido propostas ao método, visando satisfazer aos requerimentos práticos para a aplicação em escala industrial. A aplicação de microondas em diversos setores vem crescendo e tem como vantagens a economia de espaço e tempo, devido ao tipo e eficiência da energia. Assim, o objetivo deste trabalho foi avaliar o efeito do TTBU realizado em forno microondas sobre as propriedades estruturais e funcionais de amidos de batata-doce e de mandioquinha-salsa e compará-las com as propriedades desses mesmos amidos tratados pelo método convencional. Os amidos foram extraídos dessas tuberosas e submetidos à modificação física, nas umidades de 25 e 35%, em forno convencional (90ºC/16horas) e em microondas (35 a 90ºC/1 hora). Os amidos tratados foram avaliados quanto à composição macromolecular (amilose), aparência superficial do grânulo por microscopia eletrônica de varredura (MEV), cristalinidade (raio-x), digestibilidade enzimática ( -amilase pancreática de suíno), fator de expansão e propriedades de pasta (RVA). O TTBU não alterou a aparência superficial dos amidos ao microscópio. Após a modificação física, o teor de amilose do amido de batata-doce tratado no microondas não se diferenciou do amido natural, porém apresentou menor teor do que o amido tratado em forno em ambas as umidades. O amido de mandioquinha-salsa tratado em forno convencional permaneceu com o mesmo teor do amido natural, já o tratamento por microondas aumentou o teor de amilose. O TTBU aumentou a suscetibilidade enzimática dos grânulos, sendo o amido de batata-doce o mais suscetível à ação da enzima pelo tratamento em forno e o amido de mandioquinha-salsa pelo microondas. A umidade das amostras pareceu afetar mais que o tipo de tratamento térmico. Sob maior umidade, os amidos tiveram maior aumento da suscetibilidade enzimática. Embora tenham ocorrido alterações nos difratogramas de raio-x mais ou menos intensas em função dos tratamentos, os padrões de cristalinidade dos amidos de batata-doce (CB) e de mandioquinha-salsa (B) permaneceram inalterados após os tratamentos sob quaisquer das condições estudadas. Os grânulos de amido das tuberosas tratados por TTBU apresentaram redução do fator de expansão. A expansão foi menor no forno convencional do que no microondas. O tratamento térmico alterou as propriedades de pasta dos amidos, aumentando, de um modo geral, a temperatura de pasta, o tempo de pico, a viscosidade final e a tendência à retrogradação e diminuindo o pico de viscosidade e a quebra. As alterações conferidas pelo TTBU foram variáveis com o tipo de tratamento térmico, o teor de umidade e com a fonte de amido. Considerando que a qualidade de um amido é definida em função de sua finalidade de uso, pode-se optar dentre os tratamentos estudados, a intensidade de modificação desejada para o mesmo. / The heat moisture treatment (HMT) induces structural modifications on the granules of starch with consequent modification of properties such as the enzymatic digestibility as well as the paste properties. The classic HMT is run in air conventional ovens and is very slow. Recently improvements have been proposed to the method by aiming to satisfy the practical requirements for the application in industrial scale. The application of the microwave in several sectors has been growing and presents as advantages the economy of room and time due to the type and efficiency of the energy. In this way, the objective of this work has been to evaluate the effect of the HMT made in microwave on the structural and functional properties of the sweet potato and peruvian carrot starches and compare them to the properties of the same starches treated by the conventional method. The starches have been extracted from these tuberoses and when at 25 and 35% moisture, submitted to physical modification in conventional oven (90ºC/16 hours) and in microwave oven (35 to 90ºC/1 hours). The treated starches have been evaluated regarding their macromolecular (amylose), granules surface appearance by scanning electron microscope (SEM), crystallinity (xrays), enzymatic digestibility (porcine pancreatic -amyilase), swelling factor and paste properties (RVA). The HMT has not changed the surface appearance of the starched through microscope. After the physical modification, the amylose content of the sweet potato starch treated in microwave oven has not been different from the natural starch, however presented less content than the starch treated in microwave oven at both moistures. The peruvian carrot starch treated in conventional oven remained with the same content of the natural starch, but the treatment in microwave has increased the amylose content. The HMT has increased the granules enzymatic susceptibility; the sweet potato starch is the most susceptible to the action of the enzyme by the treatment in oven and the peruvian carrot starch by the microwave oven, The moisture of the samples seemed to affect more than the type of heat treatment. Under higher moisture, the starches has had highest increase to enzymatic susceptibility. Although more or less intense alterations in the x-rays diffractograms have occurred due to the treatments, the crystallinity patterns of the sweet potato (CB) and peruvian carrot (B) starches remained unchanged after the treatments under any of the studied conditions. The tuberoses granules starches treated by HMT have presented reduction on the sweeling factor. The sweeling has been lower in conventional oven than in microwaves. The heat treatment has changed the starches paste properties, in a general way, increasing the paste temperature, peak time, final viscosity and setback and decreasing the viscosity peak and breakdown. The alterations checked by the HMT have been variable according to the type of heat treatment, moisture content and source of starch. Considering that the quality of a starch is defined in conformity with its use purpose, it can be chosen the type of treatment among the studied ones and the intensity of desired modification for the starch.

O tratamento térmico sob baixa umidade (TTBU) induz modificações estruturais nos grânulos de amido, com conseqüente modificação de propriedades como a digestibilidade enzimática e as propriedades de pasta. O TTBU clássico é realizado em fornos convencionais a ar e é bastante moroso. Recentemente melhorias têm sido propostas ao método, visando satisfazer aos requerimentos práticos para a aplicação em escala industrial. A aplicação de microondas em diversos setores vem crescendo e tem como vantagens a economia de espaço e tempo, devido ao tipo e eficiência da energia. Assim, o objetivo deste trabalho foi avaliar o efeito do TTBU realizado em forno microondas sobre as propriedades estruturais e funcionais de amidos de batata-doce e de mandioquinha-salsa e compará-las com as propriedades desses mesmos amidos tratados pelo método convencional. Os amidos foram extraídos dessas tuberosas e submetidos à modificação física, nas umidades de 25 e 35%, em forno convencional (90ºC/16horas) e em microondas (35 a 90ºC/1 hora). Os amidos tratados foram avaliados quanto à composição macromolecular (amilose), aparência superficial do grânulo por microscopia eletrônica de varredura (MEV), cristalinidade (raio-x), digestibilidade enzimática ( -amilase pancreática de suíno), fator de expansão e propriedades de pasta (RVA). O TTBU não alterou a aparência superficial dos amidos ao microscópio. Após a modificação física, o teor de amilose do amido de batata-doce tratado no microondas não se diferenciou do amido natural, porém apresentou menor teor do que o amido tratado em forno em ambas as umidades. O amido de mandioquinha-salsa tratado em forno convencional permaneceu com o mesmo teor do amido natural, já o tratamento por microondas aumentou o teor de amilose. O TTBU aumentou a suscetibilidade enzimática dos grânulos, sendo o amido de batata-doce o mais suscetível à ação da enzima pelo tratamento em forno e o amido de mandioquinha-salsa pelo microondas. A umidade das amostras pareceu afetar mais que o tipo de tratamento térmico. Sob maior umidade, os amidos tiveram maior aumento da suscetibilidade enzimática. Embora tenham ocorrido alterações nos difratogramas de raio-x mais ou menos intensas em função dos tratamentos, os padrões de cristalinidade dos amidos de batata-doce (CB) e de mandioquinha-salsa (B) permaneceram inalterados após os tratamentos sob quaisquer das condições estudadas. Os grânulos de amido das tuberosas tratados por TTBU apresentaram redução do fator de expansão. A expansão foi menor no forno convencional do que no microondas. O tratamento térmico alterou as propriedades de pasta dos amidos, aumentando, de um modo geral, a temperatura de pasta, o tempo de pico, a viscosidade final e a tendência à retrogradação e diminuindo o pico de viscosidade e a quebra. As alterações conferidas pelo TTBU foram variáveis com o tipo de tratamento térmico, o teor de umidade e com a fonte de amido. Considerando que a qualidade de um amido é definida em função de sua finalidade de uso, pode-se optar dentre os tratamentos estudados, a intensidade de modificação desejada para o mesmo. / The heat moisture treatment (HMT) induces structural modifications on the granules of starch with consequent modification of properties such as the enzymatic digestibility as well as the paste properties. The classic HMT is run in air conventional ovens and is very slow. Recently improvements have been proposed to the method by aiming to satisfy the practical requirements for the application in industrial scale. The application of the microwave in several sectors has been growing and presents as advantages the economy of room and time due to the type and efficiency of the energy. In this way, the objective of this work has been to evaluate the effect of the HMT made in microwave on the structural and functional properties of the sweet potato and peruvian carrot starches and compare them to the properties of the same starches treated by the conventional method. The starches have been extracted from these tuberoses and when at 25 and 35% moisture, submitted to physical modification in conventional oven (90ºC/16 hours) and in microwave oven (35 to 90ºC/1 hours). The treated starches have been evaluated regarding their macromolecular (amylose), granules surface appearance by scanning electron microscope (SEM), crystallinity (xrays), enzymatic digestibility (porcine pancreatic -amyilase), swelling factor and paste properties (RVA). The HMT has not changed the surface appearance of the starched through microscope. After the physical modification, the amylose content of the sweet potato starch treated in microwave oven has not been different from the natural starch, however presented less content than the starch treated in microwave oven at both moistures. The peruvian carrot starch treated in conventional oven remained with the same content of the natural starch, but the treatment in microwave has increased the amylose content. The HMT has increased the granules enzymatic susceptibility; the sweet potato starch is the most susceptible to the action of the enzyme by the treatment in oven and the peruvian carrot starch by the microwave oven, The moisture of the samples seemed to affect more than the type of heat treatment. Under higher moisture, the starches has had highest increase to enzymatic susceptibility. Although more or less intense alterations in the x-rays diffractograms have occurred due to the treatments, the crystallinity patterns of the sweet potato (CB) and peruvian carrot (B) starches remained unchanged after the treatments under any of the studied conditions. The tuberoses granules starches treated by HMT have presented reduction on the sweeling factor. The sweeling has been lower in conventional oven than in microwaves. The heat treatment has changed the starches paste properties, in a general way, increasing the paste temperature, peak time, final viscosity and setback and decreasing the viscosity peak and breakdown. The alterations checked by the HMT have been variable according to the type of heat treatment, moisture content and source of starch. Considering that the quality of a starch is defined in conformity with its use purpose, it can be chosen the type of treatment among the studied ones and the intensity of desired modification for the starch.

The aim of this study is to design a mixer with appropriate parts for uniform treatment of the material in household microwave ovens which can not be achieved with the turntable. The designed mixer&rsquo / s performance was tested by the help of color and surface temperature values. In the design of the mixer primarily mixing in the vertical and radial directions were sought and for this purpose blades and wings for directing the material especially in these directions were present. The rotational motion of the mixer was provided by a shaft actuated by the motor of the turntable where the motor was replaced by a speed adjustable one. Couscous macaroni beads wetted with CoCl2 solution were dried for processing in the microwave oven. The initial color values of the samples were L*= 52.0&plusmn / 0.35, a*= 8.8&plusmn / 0.21 and b*= 14.1&plusmn / 0.11 . The studied parameters were microwave power level (10%, 40%, 67% and 100% ), processing time (60,90, 120 sec), speed of rotation of the mixer (5,10,15 rpm) , location (4up, 4bt, 6up, 6bt) for the cases of with and without the mixer. v The macaroni beads were well arranged in a mixing container and then put into the microwave oven for operation. Same parameters with coloring experiments were used for the surface temperature determination. After operation the container was photographed by an IR camera. Whether the designed mixer was present or not, average a* and b* values decreased while temperature increased . All these values were significantly affected by the time and power increase. The L* value became an insignificant parameter to decide for the performance Location of the particles in the container appeared as a significant parameter affecting the a*, b* and temperature values without the mixer whereas, with the use of the mixer it became an insignificant parameter indicating uniform energy distribution. Speed of rotation of the mixer was a significant parameter for both cases. However, the color values obtained did not show the same trend with mixer which it showed without mixer. It is concluded that the designed mixer is effective in providing homogeneity of the product by providing sufficient mixing in the container hence the particles can receive about equal energy. Keywords: Microwave oven, particulate solids, mixing, mixer design, testing performance, uniform treatment

Este trabalho apresenta uma proposta para o Ensino de Física partindo de aplicações da Física em produtos tecnológicos, e está formatado à luz da pedagogia construtivista de Piaget, Vygotsky e Ausubel. Pretende-se despertar a curiosidade e o interesse dos professores e, como conseqüência, dos alunos, pelos temas da Física, desmistificando equipamentos utilizados no cotidiano. Um dos objetivos do trabalho é contribuir para o preenchimento de lacunas existentes no Ensino de Física no Ensino Médio através da formação continuada de professores. O desenvolvimento do trabalho consistiu na realização de oficinas para professores e estudantes do Ensino Médio focalizadas no estudo de Fenômenos Ondulatórios, Eletromagnetismo e Tópicos de Física Moderna que explicam o funcionamento do forno de microondas e do disco rígido de computador. As oficinas foram oferecidas para professores de Física em seis localidades diferentes do Estado, e para alunos da terceira série do Ensino Médio do Instituto Estadual de Educação Cardeal Pacelli de Três de Maio, e consistiram de uma série de atividades, como a desmontagem de um forno de microondas e do disco rígido de computador, atividades interativas e experimentais. A realização destas atividades está de acordo com a proposta de Piaget, segundo a qual, as ações humanas são a base do comportamento. As atividades são desenvolvidas em pequenos grupos, seguidas por momentos de discussão no grande grupo, pois, conforme Vygotsky, o desenvolvimento cognitivo tem como origem a conversão de relações sociais em funções mentais. Através do conjunto de atividades, seja através das ações ou interações humanas, os conhecimentos prévios dos indivíduos são constantemente confrontados com novos conhecimentos, criando condições para uma aprendizagem significativa, conforme Ausubel. O trabalho foi submetido à avaliação com a aplicação de um pré-teste, antes do início das atividades propostas, e de um pós-teste, aplicado após o encerramento das atividades. Os resultados das avaliações mostraram que novos conceitos foram aprendidos pelos participantes, indicando que a proposta, baseada no ensino de Física a partir de aplicações tecnológicas, é eficiente e indicada para promover a melhoria da qualidade do Ensino de Física. / This work consists in a project for Physics Education starting from the application of Physics in technological products, and it is based on the theory of constructivism from Piaget, Vygotsky and Ausubel. The aim is to instigate the curiosity and the interest of teachers and, as a consequence, of students, by Physics subjects, through experiments based on how domestic equipments work. One of the purposes of this project is to help improving the formation of High School Physics teachers. The project consisted of workshops for teachers and High School students, focused on Wave Phenomena, Electromagnetism and Modern Physics, to explain how the microwave oven and a computer hard disk work. The workshops were held at six towns in the Northeast region of the State and for senior High School students of the Instituto Estadual de Educação Cardeal Pacelli in Três de Maio. They consisted of different kinds of activities like disassembling a microwave oven and a computer hard drive, and interactive and experimental activities. The development of these activities is in agreement with the Piaget´s theory that the actions are the basis of the human behavior. The activities were performed in small groups, followed by discussion breaks with the whole group, since, according to Vygotsky, the cognitive development was created by the conversion of social relations to mental functions. Through the set of activities, involving actions and human interactions, the previews knowledge of the individuals are constantly confronted with new knowledge, making conditions for a meaningful learning, according to Ausubel. The evaluation of the project was based on tests for the participants, before and after the workshops. The results showed that the participants improved their knowledge about Physics concepts, indicating that the project, based on Physics education starting from the technological applications, is efficient and indicated to promote the improvement of the quality of Physics classes at High School.

Este trabalho apresenta uma proposta para o Ensino de Física partindo de aplicações da Física em produtos tecnológicos, e está formatado à luz da pedagogia construtivista de Piaget, Vygotsky e Ausubel. Pretende-se despertar a curiosidade e o interesse dos professores e, como conseqüência, dos alunos, pelos temas da Física, desmistificando equipamentos utilizados no cotidiano. Um dos objetivos do trabalho é contribuir para o preenchimento de lacunas existentes no Ensino de Física no Ensino Médio através da formação continuada de professores. O desenvolvimento do trabalho consistiu na realização de oficinas para professores e estudantes do Ensino Médio focalizadas no estudo de Fenômenos Ondulatórios, Eletromagnetismo e Tópicos de Física Moderna que explicam o funcionamento do forno de microondas e do disco rígido de computador. As oficinas foram oferecidas para professores de Física em seis localidades diferentes do Estado, e para alunos da terceira série do Ensino Médio do Instituto Estadual de Educação Cardeal Pacelli de Três de Maio, e consistiram de uma série de atividades, como a desmontagem de um forno de microondas e do disco rígido de computador, atividades interativas e experimentais. A realização destas atividades está de acordo com a proposta de Piaget, segundo a qual, as ações humanas são a base do comportamento. As atividades são desenvolvidas em pequenos grupos, seguidas por momentos de discussão no grande grupo, pois, conforme Vygotsky, o desenvolvimento cognitivo tem como origem a conversão de relações sociais em funções mentais. Através do conjunto de atividades, seja através das ações ou interações humanas, os conhecimentos prévios dos indivíduos são constantemente confrontados com novos conhecimentos, criando condições para uma aprendizagem significativa, conforme Ausubel. O trabalho foi submetido à avaliação com a aplicação de um pré-teste, antes do início das atividades propostas, e de um pós-teste, aplicado após o encerramento das atividades. Os resultados das avaliações mostraram que novos conceitos foram aprendidos pelos participantes, indicando que a proposta, baseada no ensino de Física a partir de aplicações tecnológicas, é eficiente e indicada para promover a melhoria da qualidade do Ensino de Física. / This work consists in a project for Physics Education starting from the application of Physics in technological products, and it is based on the theory of constructivism from Piaget, Vygotsky and Ausubel. The aim is to instigate the curiosity and the interest of teachers and, as a consequence, of students, by Physics subjects, through experiments based on how domestic equipments work. One of the purposes of this project is to help improving the formation of High School Physics teachers. The project consisted of workshops for teachers and High School students, focused on Wave Phenomena, Electromagnetism and Modern Physics, to explain how the microwave oven and a computer hard disk work. The workshops were held at six towns in the Northeast region of the State and for senior High School students of the Instituto Estadual de Educação Cardeal Pacelli in Três de Maio. They consisted of different kinds of activities like disassembling a microwave oven and a computer hard drive, and interactive and experimental activities. The development of these activities is in agreement with the Piaget´s theory that the actions are the basis of the human behavior. The activities were performed in small groups, followed by discussion breaks with the whole group, since, according to Vygotsky, the cognitive development was created by the conversion of social relations to mental functions. Through the set of activities, involving actions and human interactions, the previews knowledge of the individuals are constantly confronted with new knowledge, making conditions for a meaningful learning, according to Ausubel. The evaluation of the project was based on tests for the participants, before and after the workshops. The results showed that the participants improved their knowledge about Physics concepts, indicating that the project, based on Physics education starting from the technological applications, is efficient and indicated to promote the improvement of the quality of Physics classes at High School.