Os finos de resíduos cimentícios (previamente hidratados) podem ser reciclados através de tratamento térmico, tornando-se um ligante alternativo. Quando tratados termicamente em temperaturas inferiores a 550ºC, o processo não gera emissões de CO2 relativas à descarbonatação do calcário. Esta pesquisa teve como objetivo reativar o cimento Portland de alto forno (CP III) previamente hidratado, desidratando-o em temperatura de 500°C com patamar de 2h e reidratando-o com teores de água e de dispersante variados. Inicialmente foram realizadas caracterizações a fim de comparar as características físico-químicas do cimento desidratado com o cimento anidro. Posteriormente, foram analisadas as transformações de fases observadas com a hidratação, desidratação e reidratação do cimento. A segunda parte do estudo foi de otimização das pastas reidratadas e hidratadas, onde foram definidas condições ideais de dispersão, com a saturação ideal de dispersantes e teores mínimos de água resultado em pastas com volume de poros menores e consequentemente resistências mais elevadas. Os resultados obtidos comprovaram que o cimento desidratado se reidrata e forma fases similares às fases formadas na hidratação, como C-S-H, portlandita, hidrotalcita, etc. O cimento de alto forno carbonata mais do que o cimento Portland (CP V). Devido à área superficial elevada (14 vezes superior ao do cimento anidro), o cimento desidratado libera calor de molhagem elevado, consequencia da recombinação da água com as fases desidratadas. Observou-se ainda que, é possível controlar a resistência à compressão da pasta reidratada, otimizando o volume de poros presentes nas pastas. As resistências das pastas reidratadas com dispersante aos 28 dias foram 2,37 vezes maiores quando comparados com sistemas aglomerados. Com relação a porosidade, há indícios que é possível obter níveis de porosidade para as pastas reidratadas semelhantes com a pasta hidratada. / The fines of cementitious wastes (previously hydrated) can be recycled through heat treatment, becoming an alternative binder. When heat treated at temperatures below 550°C, the process does not generate CO2 emissions relative to limestone decarbonation. The objective of this research was to reactivate the previously hydrated Portland cement (CP III), dehydrating it at a temperature of 500°C with a 2-hours plateau and rehydrating it with varying water and dispersant contents. Characterization was initially performed to compare the physicochemical characteristics of dehydrated cement (DC) with anhydrous cement (AC). Subsequently, the AC-HP phase transformations for DC-RP were analyzed. The second part of the study was the optimization of rehydrated (RP) and hydrated (HP) pastes, where ideal dispersion conditions were defined, with optimum dispersant and water minimum contents, resulting in pastes with smaller pore volumes and consequently more compressive strength high. The results confirm that the DC rehydrates and forms phases similar to the phases formed in the hydration, such as C-S-H, portlandite, hydrotalcite, etc. The blast furnace cement carbonate more than Portland cement (no additions). Due to the high surface area (14 times higher than that of the AC), the DC releases high wetting heat, due to the recombination of the water with the dehydrated phases. It was also observed that it is possible to control the compressive strength of the rehydrated paste by optimizing the pore volume present in the pastes. The strengths of dispersed pastes with additives at 28 days were 2.37 times higher when compared to agglomerated systems. With respect to porosity, there are indications that it is possible to obtain porosity levels for the similar rehydrated pastes with the hydrated paste.

Os finos de resíduos cimentícios (previamente hidratados) podem ser reciclados através de tratamento térmico, tornando-se um ligante alternativo. Quando tratados termicamente em temperaturas inferiores a 550ºC, o processo não gera emissões de CO2 relativas à descarbonatação do calcário. Esta pesquisa teve como objetivo reativar o cimento Portland de alto forno (CP III) previamente hidratado, desidratando-o em temperatura de 500°C com patamar de 2h e reidratando-o com teores de água e de dispersante variados. Inicialmente foram realizadas caracterizações a fim de comparar as características físico-químicas do cimento desidratado com o cimento anidro. Posteriormente, foram analisadas as transformações de fases observadas com a hidratação, desidratação e reidratação do cimento. A segunda parte do estudo foi de otimização das pastas reidratadas e hidratadas, onde foram definidas condições ideais de dispersão, com a saturação ideal de dispersantes e teores mínimos de água resultado em pastas com volume de poros menores e consequentemente resistências mais elevadas. Os resultados obtidos comprovaram que o cimento desidratado se reidrata e forma fases similares às fases formadas na hidratação, como C-S-H, portlandita, hidrotalcita, etc. O cimento de alto forno carbonata mais do que o cimento Portland (CP V). Devido à área superficial elevada (14 vezes superior ao do cimento anidro), o cimento desidratado libera calor de molhagem elevado, consequencia da recombinação da água com as fases desidratadas. Observou-se ainda que, é possível controlar a resistência à compressão da pasta reidratada, otimizando o volume de poros presentes nas pastas. As resistências das pastas reidratadas com dispersante aos 28 dias foram 2,37 vezes maiores quando comparados com sistemas aglomerados. Com relação a porosidade, há indícios que é possível obter níveis de porosidade para as pastas reidratadas semelhantes com a pasta hidratada. / The fines of cementitious wastes (previously hydrated) can be recycled through heat treatment, becoming an alternative binder. When heat treated at temperatures below 550°C, the process does not generate CO2 emissions relative to limestone decarbonation. The objective of this research was to reactivate the previously hydrated Portland cement (CP III), dehydrating it at a temperature of 500°C with a 2-hours plateau and rehydrating it with varying water and dispersant contents. Characterization was initially performed to compare the physicochemical characteristics of dehydrated cement (DC) with anhydrous cement (AC). Subsequently, the AC-HP phase transformations for DC-RP were analyzed. The second part of the study was the optimization of rehydrated (RP) and hydrated (HP) pastes, where ideal dispersion conditions were defined, with optimum dispersant and water minimum contents, resulting in pastes with smaller pore volumes and consequently more compressive strength high. The results confirm that the DC rehydrates and forms phases similar to the phases formed in the hydration, such as C-S-H, portlandite, hydrotalcite, etc. The blast furnace cement carbonate more than Portland cement (no additions). Due to the high surface area (14 times higher than that of the AC), the DC releases high wetting heat, due to the recombination of the water with the dehydrated phases. It was also observed that it is possible to control the compressive strength of the rehydrated paste by optimizing the pore volume present in the pastes. The strengths of dispersed pastes with additives at 28 days were 2.37 times higher when compared to agglomerated systems. With respect to porosity, there are indications that it is possible to obtain porosity levels for the similar rehydrated pastes with the hydrated paste.

Os efeitos da hidratação sobre a pressão arterial (PA) e seus mecanismos hemodinâmicos e autonômicos pós-exercício foram pouco estudados e os resultados são controversos. Esse estudo avaliou esses efeitos, em normotensos jovens após uma sessão de exercício aeróbico. Assim, 16 rapazes submeteram-se a quatro sessões experimentais, realizadas em ordem aleatória: controle sem hidratação, exercício sem hidratação, controle com hidratação e exercício com hidratação. Nas sessões com hidratação, os sujeitos ingeriam 1l de água na noite anterior, 500ml 60min antes da intervenção (exercício ou repouso) e mais 1ml por 1g de massa corporal perdida logo após a intervenção. O exercício foi realizado por 45min em ciclo ergômetro em 50% do VO2pico. Em todas as sessões as PA sistólica (S), média (M) e diastólica (D), o débito cardíaco (DC), a frequência cardíaca (FC) e as variabilidades da FC e da PA foram medidos antes e após as intervenções. O exercício diminuiu a PAS e o volume sistólico (VS) e impediu os aumentos da FC, da PAD, da PAM e da sensibilidade baroreflexa, que ocorreram na sessão controle. A hidratação não modificou as respostas hemodinâmicas e autonômicas após o exercício. Em conclusão, em sujeitos jovens normotensos, a hidratação não modificou o efeito hipotensor promovido pelo exercício aeróbico no período de recuperação, não afetando seus mecanismos hemodinâmicos e autonômicos / The effects of hydration on post-exercise blood pressure (BP) and hemodynamic and autonomic mechanisms were poorly studied and results are controversial. This study evaluated these effects in young normotensives after an acute bout of aerobic exercise. Sixteen young men underwent four sessions in a random order: control without hydration, exercise without hydration, control with hydration and exercise with hydration. In the hydration sessions, subjects drank 1l of water in the night before, 500 ml 60 min before the intervention (rest or exercise) and 1ml for 1g of body mass lost immediately after the intervention. In exercise sessions, they exercised for 45 min on a cycle ergometer at 50% of VO2peak. Systolic (S), diastolic (D) and mean (M) BP, as well as cardiac output (CO), heart rate (HR), and HR and BP variabilities were measured before and after the interventions. Exercise produced a significant reduction in SBP and stroke volume (SV), and abolished the increase in HR, DBP, MBP and baroreflex sensitivity that occurred in the control sessions. Hydration did not change hemodynamic and autonomic responses after exercise. In conclusion, in healthy young subjects, hydration did not modify the hypotensive effect promoted by the aerobic exercise during the recovery period, not affecting its hemodynamic and autonomic mechanisms

Ce travail expérimental a porté sur la dégradation de deux matériaux cimentaires, un mortier (pour la grande majorité des essais) et un béton, suite à un chauffage intense jusqu’à 600°C et parfois 700°C. L’idée qui a sous tendu cette étude était de « mesurer » cette dégradation via les propriétés de transport : la perméabilité au gaz et la porosité au gaz sous contrainte de confinement et certaines propriétés poro-mécaniques. Pour mener à bien ce travail, plusieurs techniques expérimentales ont été développées ou améliorées. Il s’agit en particulier de la mesure de porosité au gaz sous contrainte de confinement. L’emploi d’un gaz neutre permet de remplir les vides connectés dans le matériau et de calculer sa porosité. La réhydratation avec de l’eau déminéralisée a un effet considérable sur les matériaux fortement chauffés car elle restaure une grande partie de la porosité qui retrouve son niveau initial voire parfois une valeur inférieure à celui-ci. Très logiquement le « self-healing » permet aussi de restaurer une large part de la perméabilité qui ne retrouve cependant pas son niveau initial. / This experimental work focused on the degradation of two cementitious materials, mortar (for most tests) and a concrete following an intense heating to 600 ° C and 700 ° C sometimes. The idea that underpinned the study was to "measure" this degradation via the transport properties : gas permeability and porosity to gas under confining stress and some poro-mechanical properties. To carry out this work, several experimental techniques have been developed or improved. This is particularly the porosity measurement gas under a confining stress. The use of a neutral gas is used to fill the voids in the material and connected to calculate its porosity. Rehydration with demineralized water has a considerable effect on the highly heated material because it restores much of the porosity which regains its initial level or sometimes a value less than one. Logically the "self-healing" also restores much of the permeability which does not recover its original level

In this study, cleaned artichoke hearts belonging to three different ages were dried under constant external conditions at 50, 60 and 70&deg / C using an air inlet velocity of 8.1 m/s. The sample to be dried was pretreated either by keeping it in distilled water or 1% (w/v) ascorbic acid or sodium bisulfite solutions for 30 minutes at the corresponding drying temperatures. Further, for comparison, the use of citric acid solution, increasing the concentrations of the solutions, reducing the pretreatment time, effect of degree of trimming and halving the samples were investigated. The experimental drying rate data were treated to estimate the effective diffusivities and the effect of temperature together with the activation energy according to an Arrhenius type relation. For the product quality, rehydration capacity of the dried samples in water at 20&deg / C as well as their color were determined. As expected, the rate results indicated an increase in the drying rate hence the effective diffusivity with temperature for the distilled water and ascorbic acid pretreated samples. However, a reduction in the rate at the high drying temperature when sodium bisulfite solution used was attributed to the clogging of the pores by the precipitated solid due to rapid evaporation at the surface. Similarly, rehydration capacity and color of the water treated samples were enhanced with temperature where with the solution treated ones a reverse effect was observed. It is also found that the rehydration data could be well represented by Peleg equation. Further, when citric acid solution was used for pretreatment, the results were quite identical to those of ascorbic acid. Also, increasing the ascorbic acid concentration to 2% (w/v) improved color whereas decreasing the dipping time increased discoloration. Finally, as an important parameter, the degree of trimming of the hearts proved to be highly effective on the rate and the other studied parameters as well as the post harvest and storage time.

Thesis (M.N.)--Memorial University of Newfoundland, 2002. / Bibliography: leaves 145-150.

Le procédé d’agglomération permet d’améliorer les propriétés de réhydratation des poudres de lait par formation de structures poreuses favorisant la pénétration de l’eau par capillarité. Une meilleure compréhension de la contribution des caractéristiques des matières premières et des paramètres du procédé aux mécanismes d'agglomération est nécessaire pour maîtriser les propriétés de réhydratation résultantes. Cette thèse CIFRE a été conduite afin de combler ce manque. Une étude statistique des données de production industrielle de l’entreprise partenaire du projet a d’abord permis de contextualiser la problématique et de proposer des hypothèses sur des mécanismes potentiels. Une étude paramétrique du procédé a été conduite sur un équipement pilote original d’agglomération par injection de vapeur.Les matières premières et poudres agglomérées ont été caractérisées au plan de leur composition, de l'état physico-chimique des constituants, des caractéristiques physiques des particules et des propriétés de réhydratation des agglomérats. Les résultats montrent une influence déterminante des phénomènes de transition vitreuse et de cristallisation du lactose sur le processus d’agglomération et les propriétés de réhydratation des agglomérats. L'optimum des propriétés de réhydratation est fonction de la réactivité de la matière (teneur en eau, température de transition vitreuse, quantité de lactose amorphe), du taux de mouillage lors de l'agglomération et des conditions de séchage. Les constituants amorphes et la transition vitreuse semblent contribuer plus au déterminisme des p / The agglomeration process makes it possible to improve the rehydration properties of milk powders by forming porous structures that favour the water penetration by capillarity. A better understanding of the contribution of raw materials characteristics and process parameters to the agglomeration mechanisms is needed to control the rehydration properties of the agglomerates. This PhD project has been led to fill this gap. A statistical analysis of the data of industrial production obtained from the partner company of the project allowed first to contextualize the issue and formulate hypothesis on the potential underlying mechanisms of agglomeration. Experimental studies of the process were then performed on an original steam-jet agglomeration equipment at a pilot scaleThe raw materials and agglomerated powders were characterized regarding their composition, the physicochemical state of their components, the physical characteristics of the particles and the agglomerates rehydration properties. The results showed a crucial influence of the glass transition and the lactose crystallization phenomena on both the agglomeration process efficiency and the resulting agglomerates rehydration properties. The optimum of rehydration properties depends on the reactivity of the materials (water content, glass transition temperature, quantity of amorphous lactose), the particles wetting during agglomeration and the drying conditions. The amorphous contents and the glass transition seem to contribute more significantly to the determinism of the rehydration properties than the physical

Made available in DSpace on 2014-06-11T19:22:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-11-19Bitstream added on 2014-06-13T18:08:38Z : No. of bitstreams: 1 moreno_il_me_prud.pdf: 1203904 bytes, checksum: 26f18ba1587bec3464dc0f5b7f346c05 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / A necessidade de reposição das perdas hídricas decorrentes da atividade física tornou-se estabelecida e difundida em consensos internacionais. Entretanto, permanece pouco compreendida a influência da reposição de fluido quando administrada, igualmente, durante e após o exercício sobre parâmetros cardiorrespiratórios e sobre a modulação autonômica cardíaca. Objetivo: analisar os efeitos da reposição hidroeletrolítica na frequência cardíaca (FC), pressão arterial sistólica (PAS), pressão arterial diastólica (PAD), saturação parcial de oxigênio (SpO2), frequência respiratória (f) e nos índices de variabilidade da frequência cardíaca (VFC) calculados por métodos lineares [SDNN, RMSSD, LF(nu), HF(nu), LF(ms2), HF(ms2) e LF/HF] e não lineares (SD1, SD2, SD1/SD2, REC, DET, ApEn, DFA total, alfa-1, alfa-2) de jovens durante e após um exercício... / The reposition necessity of hydric loss from physical activity became well-known and established in international consensus. However, it is not well established the influence of fluid reposition, especially when administered equally during and after the physical activity, in cardiorespiratory parameters and autonomic cardiac modulation. Objective: analyze the effects of hydroelectrolyte reposition in heart rate (HR), systolic blood pressure (SBP), diastolic blood pressure (DBP), partial oxygen saturation (SpO2), respiratory rate (f) and heart rate variability indexes (HRV) calculated by linear methods [SDNN, RMSSD, LF(nu), HF(nu), LF(ms2), HF(ms2) and LF/HF] and nonlinear methods (SD1, SD2, SD1/SD2, REC, DET, ApEn, DFA, alpha- 1, alpha-2) in young during and after a long-term exercise ... (Complete abstract click electronic access below)

Os efeitos da hidratação sobre a pressão arterial (PA) e seus mecanismos hemodinâmicos e autonômicos pós-exercício foram pouco estudados e os resultados são controversos. Esse estudo avaliou esses efeitos, em normotensos jovens após uma sessão de exercício aeróbico. Assim, 16 rapazes submeteram-se a quatro sessões experimentais, realizadas em ordem aleatória: controle sem hidratação, exercício sem hidratação, controle com hidratação e exercício com hidratação. Nas sessões com hidratação, os sujeitos ingeriam 1l de água na noite anterior, 500ml 60min antes da intervenção (exercício ou repouso) e mais 1ml por 1g de massa corporal perdida logo após a intervenção. O exercício foi realizado por 45min em ciclo ergômetro em 50% do VO2pico. Em todas as sessões as PA sistólica (S), média (M) e diastólica (D), o débito cardíaco (DC), a frequência cardíaca (FC) e as variabilidades da FC e da PA foram medidos antes e após as intervenções. O exercício diminuiu a PAS e o volume sistólico (VS) e impediu os aumentos da FC, da PAD, da PAM e da sensibilidade baroreflexa, que ocorreram na sessão controle. A hidratação não modificou as respostas hemodinâmicas e autonômicas após o exercício. Em conclusão, em sujeitos jovens normotensos, a hidratação não modificou o efeito hipotensor promovido pelo exercício aeróbico no período de recuperação, não afetando seus mecanismos hemodinâmicos e autonômicos / The effects of hydration on post-exercise blood pressure (BP) and hemodynamic and autonomic mechanisms were poorly studied and results are controversial. This study evaluated these effects in young normotensives after an acute bout of aerobic exercise. Sixteen young men underwent four sessions in a random order: control without hydration, exercise without hydration, control with hydration and exercise with hydration. In the hydration sessions, subjects drank 1l of water in the night before, 500 ml 60 min before the intervention (rest or exercise) and 1ml for 1g of body mass lost immediately after the intervention. In exercise sessions, they exercised for 45 min on a cycle ergometer at 50% of VO2peak. Systolic (S), diastolic (D) and mean (M) BP, as well as cardiac output (CO), heart rate (HR), and HR and BP variabilities were measured before and after the interventions. Exercise produced a significant reduction in SBP and stroke volume (SV), and abolished the increase in HR, DBP, MBP and baroreflex sensitivity that occurred in the control sessions. Hydration did not change hemodynamic and autonomic responses after exercise. In conclusion, in healthy young subjects, hydration did not modify the hypotensive effect promoted by the aerobic exercise during the recovery period, not affecting its hemodynamic and autonomic mechanisms

Orientador: Marlene Rita de Queiroz / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola / Made available in DSpace on 2018-08-17T11:09:06Z (GMT). No. of bitstreams: 1 Sampaio_SaraMedeiros_M.pdf: 362284 bytes, checksum: 9f40de09eb4c685cbda1a3c211ebaf16 (MD5) Previous issue date: 2003 / Resumo: A finalidade principal deste trabalho foi reunir subsídios para orientar os processos desecagem, armazenagem e reidratarão do cogumelo Shiitake. A pesquisa foi realizada durante o ano de 2002 no Laboratório de Tecnologia Pós-Colheita/Secagem da Faculdade de Engenharia Agrícola da Universidade Estadual de Campinas e consistiu em duas etapas: secagem e armazenagem por 3 meses. Os fatores estudados foram: na secagem - geometria de corte (Shiitake inteiro e fatiado), temperatura de secagem (50ºC e 70°C), teor de umidade final (5% e 15%); na armazenagem - geometria de corte (Shiitake inteiro e fatiado), teor de umidade inicial (5% e 15%), embalagem (com e sem saco de polipropileno) e tempo de armazenagem (3 meses); na reidratação - tempo de imersão em água (8 tempos), geometria de corte (Shiitake inteiro e fatiado), teor de umidade inicial (5% e 15%) e tempo de armazenagem (3 meses). Os parâmetros de qualidade estudados foram: cor, textura, massa, teor de umidade, capacidade de reidratação. Os parâmetros de secagem estudados foram: cinéticas experimentais de secagem. As cinéticas de secagem mostraram que a secagem ocorreu no período de taxa decrescente e que a secagem dos cogumelos fatiados secos à 70ºC ocorreu em menor tempo que os demais tratamentos. A temperatura de secagem de 70ºC proporcionou menor escurecimento e os resultados do efeito da secagem sobre a textura do cogumelo foram pouco conclusivos. O tempo de armazenagem afetou a qualidade dos cogumelos ocorrendo maior dureza, gomosidade e escurecimento. Entretanto, o uso da embalagem retardou o escurecimento. Cogumelos fatiados armazenados com 15% de umidade inicial e embalados obtiveram pouca variação de mastigabilidade, teor de umidade e massa durante a armazenagem. O tempo de armazenagem provocou redução da capacidade de reidratação para os cogumelos com 5% de umidade inicial. Os cogumelos fatiados, com 5% de umidade inicial e embalados obtiveram valores de reidratação superiores aos demais tratamentos / Abstract: Mushroom (Shiitake), drying, storage and re-hydration: effect on quality parameter process determinations. To orient drying, storage and re-hydration processes, accumulated subsidies by studying some parameters on mushroom Shiitake. During three months, drying, storage and re-hydration processes, were studied on mushroom in 2002 at Drying/Post-harvesting Technology Lab from Agricultural Engineering School of the Campinas State University. In drying process were studied: drying temperature (50º and 70 ºC), final moisture content (5% and 15%), cutting geometry (mushroom whole and sliced); in re-hydration process besides drying temperature and cutting geometry, were assessed also, water immersion (8 times), initial moisture content (5%% and 15%) and storage time (3 months); in packing up process; (with/without polypropylene bag), storage time (3 months) and initial moisture content were evaluated. Color, texture, mass, moisture content, and re-hydration capacity, were also evaluated. Drying kinetics showed that drying occurred at increased rate in the period and sliced mushroom dried at 70º C, occurred in lesser time than other treatments. Drying temperature at 70 ºC had less darkening and the results on mushroom texture drying effects were not conclusive. Drying time affected mushroom quality, occurring great hardness, gummosis and darkening. However, packing up use, delayed the darkening. Stored sliced and wrapped mushrooms with 15% initial moisture content had less, chew property variation, moisture content and mass during storage. Storage time provoked rehydration capacity decrease on mushrooms with 5% of initial moisture. Sliced and wrapped mushrooms, with 5% initial moisture, had re-hydration values greater than other treatments / Mestrado / Tecnologia Pós-Colheita / Mestre em Engenharia Agrícola