No description available.

No description available.

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Throughout the ages makeup has been used to hide blemishes, blur imperfections and provide an oil free look of the skin. In the past few years, more attention has been given to face powders ingredients as some of them may be associated with health risks as well as impact the environment. Therefore, there is a need for new safe cosmetic ingredients with improved performance.  It has previously been shown that Upsalite®, a mesoporous magnesium carbonate with an extraordinary high surface area and narrow pore size distribution, has great potential to replace other powder ingredients used as fillers and absorbers in powder cosmetics. In this work functional and physical attributes of Upsalite in powder cosmetics have been further investigated to generate comparative data for claim support. Oil uptake, speed and interaction were investigated and compared with other powders. In addition, a method to quantify transparency and blurring effect of Upsalite compared to other materials has been developed and applied.  It was shown that Upsalite has exceptional absorption capacity of oil and is able to absorb oil much quicker than silica and other cosmetic powders. Preferential interaction with polar compared to non-polar oils was found and the dual interaction of Upsalite with oil and moisture was further substantiated. Transparency studies of Upsalite revealed that Upsalite is more transparent on a glass substrate but was found opaquer on skin than talc and mica. This is explained by that its measured refractive index of 1.62 is slightly higher leading to a somewhat improved coverage. The blurring effect study showed that Upsalite has a blurring index in the range of the best existing cosmetic powders, improving blurring index of mica, talc and BN-12 by up to 60% and can replace silica and microplastics such as Nylon-12. Upsalite was found to visually blur imperfections without looking white.

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The study is focused on study of surface and interfacial properties of oil at high temperatures, to understand the mechanisms of heat transfer and oil absorption during frying

The importance of food service in the national economy grew at an average of 3% per annum over the past 10 years, which can be explained by the significant changes in the habits of the Brazilians, imposed by the modern world. There is a clear trend of increasing market demand for ready products for consumption, which is a result of changing population lifestyle. Many foods, before the frying process, are breaded with corn flour. This outer layer concentrates a higher oil absorption during the frying process. Some ingredients have been added to the coatings of breaded products to decrease the oil absorption. Among the different gums used as barriers to fat, the use of starch, which has the unique property of thermal gelation, was the target of this study. In this work, a method for treatment of corn flour was developed to reduce the oil absorption of steaks and nuggets, adding a solution of pregelatinized starch. The effect of the amount of gelatinized starch solution on the oil retention in fried corn flour was evaluated. Different amounts of a starch solution (30 %wt) were added to corn flour, keeping the humidity constant. The results showed that the addition of 3 g of gelatinized starch solution to 10 g of corn flour had the lowest oil absorption, with a reduction of about 21.5% in oil absorption when compared with the absorption of the sample without treatment. This condition contained enough solution to coat the flour particles, enhancing the formation of gelatinous film which acted as a resistance to entry of oil, promoting sealing the pores of the corn flour. Thus, this work contributes to the development of a less caloric fried product, enabling consumers to enjoy the unique flavor that the frying process provides to food. Furthermore, the implementation of starch-based coatings in the manufacturing process reduce the oil retention during the pre-frying, decreasing the amount of oil that should be returned to the process, and, consequently, process operational cost. / A dimensão e a importância dos serviços de alimentação na economia nacional cresceram numa média de 3% ao ano, ao longo dos últimos 10 anos, o que pode ser explicado pela mudança expressiva de ritmo e hábitos dos brasileiros, imposta pelo mundo moderno. Existe uma clara tendência de aumento da demanda do mercado em consumir produtos prontos para consumo, que é resultado da mudança do estilo de vida da população, a qual busca gastar menos tempo no preparo de alimentos. Em decorrência da preocupação de se reduzir o consumo de gorduras sem alterar a qualidade e as características do produto, tem-se procurado desenvolver substitutos que imitem as propriedades organolépticas e funcionais da gordura. Muitos alimentos, antes de serem submetidos ao processo de fritura, são empanados com farinha de milho, sendo que é nesta camada externa onde se concentra uma maior absorção de óleo. Alguns ingredientes têm sido adicionados aos revestimentos de produtos empanados visando à redução da quantidade de óleo absorvido. Dentre as diferentes gomas utilizadas como barreiras à gordura, o uso do amido, que possui a propriedade única de gelatinização térmica, foi alvo deste estudo. Neste trabalho foi estudada uma metodologia de tratamento da farinha de milho, utilizada como revestimento externo em produtos como steaks e nuggets, por meio da adição de uma solução de amido pré-gelatinizado. O efeito da quantidade da solução aquosa de amido gelatinizado sobre a retenção de óleo na farinha de milho frita foi avaliado. Diferentes quantidades de uma solução à base de amido (30% m/m) foram adicionadas a farinha de milho, mantendo-se a umidade constante. Os resultados mostraram que a condição que apresentou a menor absorção de óleo foi a adição de 3 g da solução gelatinizada de amido em 10g de farinha de milho, com uma redução de 21,5% na absorção de óleo, quando comparada com a absorção da amostra padrão, farinha de milho comercial. Esta condição continha solução suficiente para recobrir as partículas de farinha, favorecendo a formação de filme gelatinoso, que se comportou como uma resistência à entrada de gordura para o alimento, promovendo a selagem dos poros da farinha de milho. Assim, este trabalho contribui para o desenvolvimento de um produto frito menos calórico, possibilitando ao consumidor desfrutar o sabor único que o processo de fritura proporciona aos alimentos. Além disso, a implementação desse recobrimento à base de amido no processo industrial, ao reduzir a retenção de óleo durante a pré-fritura, conseqüentemente, reduzirá a quantidade de óleo que deverá ser reposta ao processo, reduzindo o custo operacional do mesmo. / Mestre em Engenharia Química

Self-activation is a process that takes advantage of the gases emitted from the pyrolysis process of biomass to activate the converted carbon. The pyrolytic gases from the biomass contain CO2 and H2O, which can be used as activating agents. As two common methods, both of physical activation using CO2 and chemical activation using ZnCl2 introduce additional gas (CO2) or chemical (ZnCl2), in which the CO2 emission from the activation process or the zinc compound removal by acid from the follow-up process will cause environmental concerns. In comparison with these conventional activation processes, the self-activation process could avoid the cost of activating agents and is more environmentally friendly, since the exhaust gases (CO and H2) can be used as fuel or feedstock for the further synthesis in methanol production. In this research, many types of biomass were successfully converted into activated carbon through the self-activation process. An activation model was developed to describe the changes of specific surface area and pore volume during the activation. The relationships between the activating temperature, dwelling time, yield, specific surface area, and specific pore volume were detailed investigated. The highest specific surface area and pore volume of the biomass-derived activated carbon through the self-activation process were up to 2738 m2 g-1 and 2.209 cm3 g-1, respectively. Moreover, the applications of the activated carbons from the self-activation process have been studied, including lithium-ion battery (LIB) manufacturing, water cleaning, oil absorption, and electromagnetic interference (EMI) shielding.

No description available.