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.

Thesis (MTech(Environmental Health)--Cape Peninsula University of Technology, 2011 / Coke ovens may occur in the aluminium, steel, graphite, electrical, and construction industries. In the work area coke-oven workers may be exposed to various chemical compounds. Polycyclic aromatic hydrocarbons (PAHs), as human carcinogen, are primary compounds in coke oven emissions (COEs) generated in the coking process. Coke oven workers are often exposed to PAHs and can lead to a variety of human diseases.The primary routes of potential human exposure to coke oven emissions are inhalation and dermal contact. Occupational exposure may occur during the production of coke from coal, or while using coke to extract metals from their ores to synthesize calcium carbide, or to manufacture graphite and electrodes. Workers at coking plants and coal tar production plants, as well as the residents surrounding these plants, have a high risk of possible exposure to coke oven emissions.It is known that coke production could be carcinogenic to humans (Group-1) by IARC. There has been sufficient epidemiological evidence suggesting an etiological link between carcinogenic polycyclic aromatic hydrocarbon (PAHs) exposure and lung cancer risk among coke-oven workers. Lung cancer among coke-oven workers has been classified as one of the eight prescribed occupational cancers in China, and its incidence rate was about 10 times that of the general population. Therefore, lung cancer of coke-oven workers is still a critical issue in the field of prevention and control of occupational cancers in China.This thesis explores the various exposure levels of workers to PAHs at a steel plant in China. The measurement will focus on the exposure difference of personal sampling among workers in selected job classifications given the job descriptions and the coking process. The Benxi Steel Industry in Liaoning province of China (BXSI) was selected as the research location. Liaoning province is in the North of China and the location of various heavy industries in China. The measurements will be done two separate coke ovens in Benxi Steel Industry. One new coke oven was built in the 90's last century (coke oven N) and the other older coke oven was built in the 1940's in last century (coke oven O). In this research, the total number of employees that were selected in the sample for both coke ovens are 64 samples included 54 coke oven exposure workers and 10 non-exposure administrative workers working at the plants.

Orientador: Celio Pasquini / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Química / Made available in DSpace on 2018-08-21T16:25:47Z (GMT). No. of bitstreams: 1 Cortez_Juliana_D.pdf: 25144768 bytes, checksum: bb2f3753af786e01a3f99e0a7e89fe95 (MD5) Previous issue date: 2012 / Resumo: A técnica de ring oven, originalmente desenvolvida por Weisz em 1954 e revisitada com o objetivo de ser utilizada em um procedimento simples e altamente eficiente de pré-concentração de analitos antes da determinação por técnicas analíticas de microanálise. A técnica de pré-concentração proposta e baseada na utilização de um pequeno volume de amostra que e transferida gota-a-gota, com o auxílio de um sistema de análise por injeção em fluxo, para um substrato de papel de filtro. O papel de filtro e mantido em um pequeno forno circular aquecido (ring oven). As gotas da solução da amostra difundem por capilaridade do centro do papel de filtro para a frente do solvente. Depois do término do processo, um anel com um contorno circular bem definido (0,35 mm de largura e cerca de 2,0 cm de diâmetro) e formado no papel de filtro e este contém, pré-concentrados, os elementos presentes no volume processado de amostra. Coeficientes de preconcentração do analito podem alcancar 250 vezes (m/ m) para um volume de amostra de 600 mL. O sistema proposto foi avaliado para pré-concentrar Na, Fe e Cu presentes em amostras de etanol hidratado combustível, em nível de mg mL. O procedimento de pré-concentração não utiliza nenhum solvente adicional, aos já existentes na amostra, nem reagentes adicionais, podendo ser considerado um método limpo, de acordo com os preceitos da química analítica verde. A determinação direta e simultânea dessas espécies, no contorno do anel, foi realizada empregando a técnica microanalítica de espectroscopia de emissão óptica em plasma induzida por laser (LIBS). Os limites de detecção encontrados atendem as exigências da Agencia Nacional de Petroleo (ANP) para controle do etanol combustível. Os limites de detecção são de 0,9; 0,5 e 0,4 mg kg para sódio, ferro e cobre, respectivamente. O potencial da associação da técnica de ring oven e LIBS, uma representante das técnicas analíticas de microanálise, foi demonstrado, ajudando os limites de detecção das medidas LIBS e abrindo um novo caminho para o uso do ring oven em novas propostas analíticas e na associação com outras técnicas de microanálise / Abstract: The ring oven technique, originally developed by Weisz in 1954, is revisited to be used in a simple though highly efficient procedure for analyte preconcentration prior its determination by the micro-analytical techniques presently available. The proposed preconcentration technique is based on the dropwise delivery of a small volume of sample to a filter paper substrate, assisted by a flow-injection system. The filter paper is maintained in a small circular heated oven (the ring oven). Drops of the sample solution diffuse by capillarity from the center of filter paper to the solvent front. After the total sample volume has been delivered, a ring with a sharp (c.a. 0.35 mm) circular contour, of about 2.0 cm diameter is formed on the paper to contain most of the analytes originally present in the sample volume. Preconcentration coefficients of the analyte can reach 250 fold (on a m/m basis) for a sample volume small as 600 mL. The proposed system and procedure have been evaluated to concentrate Na, Fe and Cu in levels of mg mL in fuel ethanol. The preconcentation procedure uses no solvent or reactant, besides the already existing in the sample, in agreement with the principles of green analytical chemistry. The simultaneous determination of these species in the ring contour, was made by employing the micro-analytical technique of laser induced breakdown spectroscopy (LIBS). The detection limits are sufficient to attend to the requirements of the National Agency of Petroleum (ANP) aiming at the quality control of fuel ethanol. The detection limits are 0.9, 0.5 and 0.4 mg kg for sodium, iron and copper, respectively. The potential of association between the ring oven technique and LIBS, representative of the microanalytical techniques, was demonstrated, helping to achieved a better detectivity in LIBS measurements and opening the path for new analytical proposals and for the association with others microanalytical techniques / Doutorado / Quimica Analitica / Doutora em Ciências

Doctor of Philosophy / Department of Grain Science and Industry / Jon M. Faubion / Charles E. Walker / Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive to degradation by pH, light, and temperature. Blue corn (maize) is known to be high in anthocyanins (mainly cyanidin 3-glucoside). Citric and lactic acids and glucono-delta-lactone (GDL) are weak organic acids used by the food industry. Reel, convection, and impingement ovens are all used in the baking industry and they use different baking times and temperatures because they have different heat transfer coefficients. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants and fiber. Preliminary tests showed that acids significantly increase the total anthocyanin content (TAC) remaining in the cookies when used at the 1.5% level (flour weight basis, fwb), then plateau up to the 6 % level. The interaction of three acids with three oven types (impingement oven 355F/4min, reel oven 400F/10min, and convection oven 360F/4min) were conducted to investigate their effects on the TAC remaining in blue corn based cookies. Cookie formula was based on AACC method 10-50D. Whole grain blue corn flour to wheat pastry flour ratio (80/20), guar gum level (1%, fwb), and water level (21.5%, fwb) were determined based on RSM analysis. All three acids affected TAC in cookie dough and final cookies by lowering their pH in the dough system. Citric acid retained the most TAC in the cookies. Cookie made with either GDL or citric acid provided larger spread, diameter, area, eccentricity, and crack ratio compared to the lactic acid. All three oven types significantly affected TAC in the cookies. The cookies baked by the convection oven contained the highest level of TAC. Oven types affected cookie spread but not diameter, area, eccentricity, brightness, or crack ratio. Cookies made with citric acid by convection retained maximum TAC (227±3.4 mg/kg). Cookies made with GDL by convection oven provided the greatest spread, crack, and eccentricity.

Denna studie har undersökt möjligheten att implementera ett trådlöst kommunikationssystem i en ugnsmiljö. Den trådlösa kommunikationstekniken som har använts är av standarden IEEE 802.15.4. För denna undersökning har ett trådlöst mätsystem för temperatur konstruerats. För att hålla nere temperaturen på detta mätsystem har kapslingsmaterialen keramik och glasull använts. Resultatet av mätningarna visar att kvalitén på radiokommunikationen kan förväntas vara god för de testade förhållande med kapsling och en temperatur upp till 200 grader. För de testade förhållandena i ugnsmiljön visar mätresultat att positionering är av större betydelse än värmeutvecklingen och kapslingen. / This study has explored the possibility to implement a wireless communication system in an ovenenvironment. For this exploration a wireless measurement system for temperature have beenconstructed. The technology of use is a radio communication system with the standard IEEE 802.15.4. The high temperature in the oven environment is kept down at the electronic by using anenclosure. The enclosure material that have been examined is a ceramic layer and a fibreglasslayer. The result of this study shows that the quality of the radio communication for the tested enclosureis expected to be good for temperatures up to 200 degrees. For the test cases the relation betweenthe radio module’s positioning is more important than the increase of temperature and the use ofan enclosure.

Thesis (MSc)--Stellenbosch University, 2013. / ENGLISH ABSTRACT: A tunable narrow-bandwidth vacuum ultra violet laser source was developed and characterised. Two-photon resonant four-wave sum-frequency mixing of two pulsed dye laser beams in magnesium vapour was used to generate the VUV laser light. A heat pipe oven with a concentric design was incorporated to provide a magnesium vapour column of around 30 cm in length with a sufficiently stable temperature and appropriate vapour pressure for efficient VUV production. This is a longer nonlinear medium length than previously produced in our laboratory using a crossed heat pipe oven. The longer medium facilitated the production of VUV laser light of higher intensity than was previously obtainable. High resolution laser induced fluorescence spectra of carbon monoxide in a supersonic gas jet was recorded using the tunable VUV laser light produced in the crossed heat pipe oven. Experimental parameters were optimised and adjusted for the selective detection of the forbidden singlet-triplet transitions which typically have longer lifetimes than singlet-singlet transitions. Transitions from the X¹Σ⁺(v = 0) ground state to the e³Σ⁻( v = 5) triplet state were recorded, and accurate wavelength for the spectral lines were determined. Laboratory wavelengths for these lines have not been measured previously. Accurate wavelength for the weak forbidden spectral lines of CO are important in astrophysical applications, for example determining column densities of interstellar gas clouds. / AFRIKAANSE OPSOMMING: 'n Afstembare smal bandwydte vakuum ultraviolet laser bron is ontwikkel en gekarakteriseer. Twee-foton resonante vier-golf som-frekwensie vermenging van twee gepulseerde kleurstoflaserbundels in 'n magnesium damp is gebruik om die VUV laser lig te produseer. 'n Hittepyp oond met 'n konsentriese ontwerp is in gebruik geneem om a magnesium damp kollom van ongeveer 30 cm in lengte te voorsien waarvan die temperatuur voldoende stabiel is en die dampdruk toepaslik is vir effektiewe VUV produksie. Dit is 'n langer nie-liniêre medium as wat in die verlede deur 'n kruis-hittepyp oond voorsien is. Die langer medium het dit moontlik gemaak om VUV laser lig van hoër intensiteit te produseer as wat tot dusver bereikbaar was. Hoë resolusie laser geinduseerde fluoresensie spektra van koolstof monoksied in a supersoniese gasstraal is opgeneem met die hulp van die afstembare VUV laser lig geproduseer in die kruis-hittepyp oond. Eksperimentele parameters is geoptimeer en verstel vir die selektiewe waarneming van die verbode singlet-triplet oorgange wat tipies langer leeftye besit in vergelyking met singlet-singlet oorgange. Oorgange vanaf die X¹Σ⁺(v = 0) grond toestand na die e³Σ⁻( v = 5) triplet toestand is opgeneem en akkurate golflengtes vir die spektrale lyne is bepaal. Laboratorium golflengtes het tot dusver nie bestaan vir hierdie lyne nie. Akkurate golflengtes vir die swak verbode spektrale lyne van CO het belangrike toepassings in astrofisika soos die bepaling van die kollom digtheid van interstellêre gas wolke.

In this study, coke oven tar addition over a range of 0 – 8 wt.% was evaluated as a possible substitute for imported coals fractions. Coke oven tar used was collected from coke oven tar decanters of the by-products section of the coke making plant. Moisture content in coke oven tar varied depending on the residence time and water carryover from coke oven tar separators to storage tanks. Therefore, various moisture ranges were considered in order to observe its effect on coal blend, carbonization and coke properties. The optimum moisture content in coke oven tar was found to be 3% with a coke oven tar addition of 6 wt.% in the coal blend. At the same coke oven tar addition of 6 wt.% in the coal blend but with 6% moisture content in coke oven tar, coke properties improved, coke yield showed up to 4% decrease. On the other hand, with 1% moisture content in coke oven tar of 6 wt.% in the coal blend, coke yield increased by 1% and low coke properties such as I40 of 42.9 and Stability of 50.3 were achieved. The latter process was characterized by excessive increased in wall pressure and pushing energy. Both wall pressure and pushing energy increase are less desirable due to their detrimental effect on the physical condition of the oven walls. Furthermore, addition of coke oven tar with 1% moisture content to coal blend can be prohibited by its high viscosity. At 3% moisture content in coke oven tar addition of 6 wt.% in the coal blend, coke properties improved. When the amount of coke oven tar was increased to 8 wt.% at the optimum coke oven addition, coke yield was not affected but low CSR of 57.8 against a target of ³60 was achieved as opposed to CSR of 65.4 at 6 wt.%. Also, coke stability of 52.2 at 8 wt.% as opposed to 56.1 at 6 wt.% was achieved. Moreover, the highest I40 of 50.9 was achieved at 6 wt.% whereas with 8 wt.% coke oven tar, I40 of 47.9 was achieved. However, up to 2% decrease in coke yield was observed. Despite this 2% decrease in coke yield, coke oven tar addition is a positive and viable option based upon economic factors (i.e. this reduces the quantity and cost of imported coals and still achieves improved coke quality which result in improved blast furnace operation and better hot metal quality).

Atualmente as indústrias alimentícias brasileiras estão trabalhando para a conservação de energia, principalmente no setor industrial, com o uso de tecnologias mais eficientes voltadas para esta necessidade. Nesse sentido, a reestruturação tecnológica traz o desenvolvimento de novos produtos, reduzindo os gastos com energia e os impactos ambientais associados ao interesse dos consumidores na garantia e qualidade dos alimentos. No que se referem a alimentos assados, muitas indústrias usam forno tipo túnel. Sendo assim, entender o comportamento térmico de tais fornos é crucial para os programas que visam aperfeiçoar o controle dos gastos com energia, tanto quanto avaliar os impactos ambientais associados ao consumo dela e assim garantir a competitividade, cujo principal requisito é a produção de alimentos com qualidade de maneira sustentável. Dentro deste contexto, este trabalho teve como objetivo monitorar o perfil de temperatura em um forno tipo túnel de uma mini linha experimental de produção de biscoitos em tempo real, utilizando sensores de temperatura acoplados a um sistema de comunicação sem fio. A metodologia desenvolvida usa um sistema de aquisição de dados, no qual seis sensores termopar tipo K foram distribuídos em três zonas de aquecimento do forno. Estes termopares foram conectados a um dispositivo eletrônico denominado AD595 que fez o condicionamento do sinal e a saída do mesmo, a qual estava conectada a um sistema de transmissão que usa o protocolo Zigbee. Este protocolo Zigbee foi controlado por um software na linguagem Visual Basic versão 6.0. Os resultados obtidos mostraram que tal metodologia permitiu monitorar as temperaturas em tempo real das seis diferentes zonas de aquecimento do forno, permitindo assim obter o perfil ideal para cozimento. / Currently Brazilian food industries are working to conserve energy, especially in the industrial sector with the use of more efficient technologies for this need. In this sense, the technological restructuring brings the development of new products, reducing energy costs and environmental impacts associated with consumer interest in quality assurance and food. As they relate to baked goods, many industries use tunnel kiln type. Therefore, to understand the thermal behavior of such furnaces is crucial for programs aimed at improving the control of energy expenditure as much as evaluating the associated environmental impacts her consumption and thus ensure competitiveness whose main requirement is the production of quality food sustainably. Within this context, this study aimed to monitor the temperature profile in an oven of an experimental mini biscuit production line in real time, using temperature sensors coupled to a wireless communication system type tunnel. The methodology developed uses a data acquisition system, in which six K-type thermocouple sensors were divided into three heating zones of the furnace. These thermocouples were connected to an electronic device called AD595 which made the signal conditioning and output the same, which was connected to a transmission system that uses the Zigbee protocol. This Zigbee protocol was controlled by software in visual basic language version 6.0. The results obtained showed that this methodology allowed monitor the temperatures in real time the six different heating zones of the furnace, thus allowing optimal for cooking profile.

A reutilização de resíduos e sua destinação são desafios seguidamente enfrentados na indústria. Por ser extensa e empregar uma grande variedade de processos, matérias-primas e insumos, a cadeia do aço se beneficia por ter ampla flexibilidade e diversas possibilidades de reintrodução de compostos em sua rota de fabricação. Resíduos carbonosos, por exemplo, podem ser parcialmente usados em misturas de carvões no processo de coqueificação dependendo do tamanho e da composição química. Este trabalho, teve como objetivo, avaliar a influência da adição de moinha de carvão vegetal em uma mistura de carvões para a produção de coques em forno piloto de coqueificação e determinar os teores máximos de incorporação suportados pela mistura, avaliando parâmetros de qualidade do coque. Para isso, a moinha de carvão vegetal de eucalipto foi introduzida em duas frações granulométricas distintas, uma composta por partículas mais grosseiras (fração G) e outra composta por partículas mais finas (fração F), e caracterizado juntamente com a mistura utilizada. Posteriormente, os coques produzidos em forno piloto também foram caracterizados através de diversas análises: imediata, elementar, área superficial, porosidade, textura óptica, reatividade em termobalança, CRI/CSR e DI150/15. Os resultados atingidos mostraram que inserção da fração G de moinha comprometeu menos os parâmetros de qualidade dos coques com carvão vegetal. Teores de até 3% de moinha foram suportados para essa distribuição de tamanho de partícula enquanto que para a fração F, somente 1%. Outro fator observado foi que os coques produzidos com adição de moinha de carvão vegetal não tiveram queda significativa no teor de enxofre, a exceção da amostra contendo 10% de carvão vegetal na fração G. Em todas as amostras com moinha de carvão vegetal também foi possível notar o aumento da área superficial em relação ao coque de referência. Os testes termogravimétricos dinâmicos também trouxeram informações relevantes a respeito das temperaturas e taxas aparentes de reações dos coques feitos com moinha de carvão vegetal. / The reuse of waste materials and its destination are challenges continuously faced for industry. For being far-flung and apply a huge variety of process, raw materials and inputs, the steel supply chain benefits from having a high flexibility and many possibilities of reintroducing compounds in its manufacturing route. For example, carbonaceous materials can be used partially in coal blends for cokemaking process depending on particle size and chemical composition. The current work aimed to evaluate the influence of adding fine charcoal to a coal blend for coke production in a pilot oven and to determine the maximum content tolerated for the blend, assessing coke quality parameters. For this, a eucalyptus charcoal residue was introduced in two different size distributions, one composed of coarser particles (fraction G) and another of finer (fraction F), and characterized together with the coal blend used. Afterwards, the cokes produced in pilot oven were also characterized through several analyzes: proximate, ultimate, surface area, porosity, optical texture, reactivity on thermobalance, CRI/CSR e DI150/15. The results achieved showed that the insertion of charcoal on fraction G compromised less the quality parameters of cokes with charcoal. Contents up to 3% of charcoal were tolerated for this particle size distribution while for fraction F, only 1%. Another point noticed was that the coke produced with charcoal addition had no significant drop on sulfur content, with the exception of the coke sample with 10% of charcoal and fraction G. In all samples with charcoal it was also possible to see an increase on surface area in relation to the reference coke. The dynamic thermogravimetric tests also provided relevant information regarding to the temperatures and apparent reaction rates of cokes made with charcoal.

The effect of oven temperature, dry-roasting,and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted. Control roasts (9-12th ribs) were cooked at 325 F. Experimental roasts (6-8th rib and two chucks) were assigned an oven temperature of 325 or 250 F at random. All roasts were allowed to reach ah internal temperature of 155 F as recorded on a potentiometer. Tenderness, as determined by a Warner-Bratzler shear, was greater in roasts cooked in the 325 F oven. The amount of press fluid and the percentage of total cooking loss due to drip was greater in the 325 F oven. The panel of judges preferred the flavor of meat which was dry roasted to that cooked by a moist heat method. An effect of breed on eating quality was shown: meat from animals of Charolais breeding rated highest by the taste panel for tenderness, juiciness, and flavor. One group of samples from a Shorthorn sire was consistently low in the three factors scored. There was a high correlation between objective and sensory methods of evaluation for tenderness and juiciness. Correlations were high between the taste panel scores for tenderness and flavor and also for juiciness and flavor. Flavor and backfat thickness were shown to be closely related.