This diploma thesis is focused on cutting operation, particularly on turning. The theoretical part defines basic notion of cutting operation. It is especially focused on cutting operation in a broader context and in relation to economy.The practical part is focused on tools for turning, materials which the tools are made of and on the appropriateness of their use for different types of procedures and machined materials. The base of diploma thesis consists of a detailed analysis of selected turning operations in practice often associated with complications. This part contains a detailed analysis of the causes of emerging problems and proposed some solutions based on practical experience. The whole text is didactically conceived to be usable in teaching.

Gaminant pieno produktus ištirta įvairių technologinių veiksnių įtaka antibiotiko tetraciklino aktyviosios medžiagos pokyčiams. Pieno mėginiai su tetraciklino aktyviosios medžiagos koncentracija 0,015 mg/ml buvo veikiami tokiais technologiniais veiksniais: pasterizuojami keičiant pasterizacijos temperatūrą nuo 63 iki 85 ºC, keičiamas išlaikymo laikas nuo 0 iki 25 min esant temperatūrai 90 ºC, laikomi 7–8 ºC temperatūroje 72 h, užšaldomi (-20 ºC) ir atšildomi (+10 ºC), homogenizuojami bei rauginami. Tetraciklino aktyviosios medžiagos pasikeitimams įvertinti taikytas mikrobiologinis difuzijos į agarą metodas nustatant slopinimo zonų skersmenį. Slopinimo zonų skersmens pokyčiai netiesiogiai parodė tetraciklino aktyviosios medžiagos sumažėjimą. Didinant mėginių terminio apdorojimo temperatūrą nuo 63 iki 85 ºC tetraciklino aktyviosios medžiagos poveikis sumažėja iki 36 %. Kai keičiama koloidinė pieno struktūra užšaldymo ir atšildymo proceso metu antibiotiko veikla sumažėja sumažėja 11–12 %. Laikymo metu tetraciklino aktyvioji medžiaga kinta. Laikant pasterizuotus (80 ºC) mėginius 8 ºC temperatūroje 72 val. sumažėja sumažėja 19 %. Pieno rūgšties bakterijos tetracikliną skaldo. Rauginimo proceso metu tetraciklino aktyviosios medžiagos veikimas sumažėja iki 28 %. / The impact of technological factors on changes in the tetracycline antibiotics active substance were studied. Milk samples with the tetracycline active substance concentration (1,5 mg/100 ml milk) were exposed to the following technological factors: pasteurization by altering pasteurization temperature from 63 to 85 ºC; changing the storage time from 0 to 25 min. at 90 ºC; keeping for 72 h at 7–8 ºC; freezing (-20 ºC), and defrosting (+10 ºC); homogenizing and culturing. To evaluate changes in the tetracycline active substance the microbiological method of difusion into agar was used while determining the diameter of inhibition zones. Changes in the diameter indirectly indicated the reduction of tetracycline active substance. Increase of the temperature of the samples thermal processing from 63 ºC to 80 ºC decreases up to 36 per cent. When the colloidal milk structure is changed during the processes of freezing and defrosting decreases by 11–12 per cent. During milk storage, the diameter of the pasteurized samples kept at 80 ºC decreases up to 19 per cent. During tetracycline decreases up to 28 per cent.

Orientadores: Walkíria Hanada Viotto, Jorge Hanada Viotto / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T10:06:13Z (GMT). No. of bitstreams: 1 Brondi-Mendes_JulianaZara_M.pdf: 1743834 bytes, checksum: e6b20a9891b13b8f77c5289a252af596 (MD5) Previous issue date: 2015 / Resumo: Nos últimos anos, o mercado de produtos light vem se expandindo graças a um segmento de consumidores preocupados com a qualidade de vida e saúde. O mercado dos lácteos com reduzido teor de gordura está na liderança entre os produtos light mais procurados. Assim, este estudo teve por objetivo avaliar os motivos que influenciam na decisão de compra de queijos com reduzido teor de gordura tanto quanto compreender as razões em não consumi-los e avaliar a composição físico-química, perfil de textura, mobilidade de água por ressonância magnética nuclear de baixo campo e aceitação de diferentes amostras comerciais de queijo frescal light disponíveis no mercado a partir dos processos de fabricação tradicional, acidificação direta e ultrafiltração. Análise conjunta foi a ferramenta utilizada para tentar entender a estrutura de preferência dos consumidores de queijo frescal light, ou seja, compreender a complexidade do processo de escolha e decisão de compra do consumidor. Na primeira fase, caracterizada pelas análises laboratoriais, foi verificado a diferença na composição entre as diferentes fabricações de queijo frescal light, sendo os ultrafiltrados os queijos mais macios, de maior umidade e consequentemente menor de teor de gordura e proteína total. Os resultados de ressonância magnética nuclear revelaram o comportamento da água quanto ao seu estado (livre ou imobilizado) para todas as amostras. Na segunda fase, um questionário sócio demográfico e sobre hábitos de compra foi aplicado a 151 consumidores de queijos light revelando que os principais consumidores são pessoas acima dos 40 anos com alto poder aquisitivo, preocupados em manter hábitos mais saudáveis. Por outro lado, falta de hábito foi a principal razão alegada em não consumir queijos light. A análise conjunta revelou que os consumidores consideram mais importante a textura desses queijos, seguido do tamanho da porção e alegação nutricional. Dentre os níveis de cada fator, queijo fresco de consistência firme, porção individual, light com 40% menos gordura, foram os que tiveram maior preferência. De maneira geral, todos os processos de fabricação de queijo fresco light avaliados foram bem aceitos, com média em torno de 6-7 para aceitação global / Abstract: In recent years, the light products market is expanding due to a segment of consumers concerned about the quality of life and health. The reduced fat dairy market is in the lead among the most sought light products. This study aimed to evaluate the reasons that influence the buying decision of reduced fat content cheeses as well as to understand the reasons not to consume them and evaluate the physical and chemical composition, texture profile analysis, mobility of water by low-field nuclear magnetic resonance and acceptance of different commercial samples of light fresh chesse available in the market from traditional manufacture processes, direct acidification and ultrafiltration. Conjoint analysis was the tool used to understand the consumer preference structure of light fresh cheese, thus, understand the complexity of the process of choosing and consumer buying decision. In the first phase, characterized by laboratory analysis, it was found that the difference in composition between different light fresh cheese manufacturing processes, being the ultrafiltered cheeses the softer cheeses, of high moisture and consequently lower fat content and total protein. The results of nuclear magnetic resonance showed the water behavior regarding to its state (free or immobilized) for all samples. In the second phase, a demographic and shopping habits questionnaire was applied to 151 consumers of light cheeses showing that the main consumers are people over 40 years old with the higher income, concerned about maintaining healthier habits. On the other hand, the lack of habit was the main reason reported at not consume light cheeses. The conjoint analysis showed that consumers consider most important texture of these cheeses, followed by the portion size nutritional claim. Among the levels of each factor, fresh cheese of firm consistence, individual portion and light with 40% less fat, were the ones who had higher preference. In general, all manufacturing process of light fresh cheese evaluated were well accepted, averaging around 6-7 for global acceptance / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

This diploma thesis is an introduction to the ductile fracture under large plastic deformations and is focused to numerical simulation of this type of problems. Explicit finite element method (FEM) is discussed in theoretical introduction as the most powerful tool for numerical calculations in this area. Actual state of research and possibilities of ductile fracture simulations are presented. Applicable fracture criteria are collected in a summary sheet and the most important ones are selected and commented in detail. The problem of implementation of selected criteria into commercial FEM packages is discussed, too. Main part of the work is presented in chapters 7÷9 where two ductile fracture criteria (Equivalent Fracture Strain and Johnson-Cook) are applied to numerical simulation of material cutting. All results were obtained with ABAQUS/Explicit 6.5.1 and their verification was realized by experimental measurement.

Made available in DSpace on 2014-07-29T16:11:47Z (GMT). No. of bitstreams: 1 dissertacao patricya c de oliveira.pdf: 350832 bytes, checksum: c35e2d06d9a2bd1b51c00c43002bf133 (MD5) Previous issue date: 2010-08-31 / The Pterodon emarginatus Vogel, known as sucupira branca (Fabaceae) has been shown to possess larvicidal activity against (Aedes aegypti), antiparasitic effect (Leishmania amazonensis), fungicide, bactericide, antioxidant, antiinflammatory, antinociceptive, and antiproliferative activity among several different human cancer cell lines that may be related to presence of diterpenes, in particular, vouacapanes derivatives. This work aimed to define and characterize the powder, the crude and standardized dry extract of the fruit of sucupira . After crushing the fruits, showed 1.2% volatile. The chromatographic (TLC) indicated the presence of chemical markers vouacapanes (6α,7β-dihydroxyvouacapan-17β-oic acid - Rf = 0.16; 6α,7β-dihydroxyvouacapan-17β-oate methyl ester - Rf = 0.44; 6α-hydroxyvouacapan-7β-17β-lactone - Rf = 0.71) and lupeol (Rf = 0.78). In vibration bands in the infrared region coinciding with the five main bands of vouacapanes (-OH, C-H , C=O, C=C, C-O). The concentration of total terpenes of 9.3%. Then to obtain the crude extract was held percolation in 95% ethanol PA. The crude extract showed pH 5.1, relative density of 0.87, viscosity of 25.43 mPas, solid 15.2%, total terpenes of 17.1% and the same chromatographic profile and in the infrared spectrum obtained for the powder plant. Another method used for investigation of terpenes was the gas chromatography / mass spectrometry in the hexane extract. We identified the presence of vouacapanes and the lupeol. The drying process of the crude extract was used nebulization (spray drying) using different adjuvants drying, flow of 0.19 L / h, air flow 35 L / min, inlet temperature 110°C, outlet temperature 97°C, double fluid nozzle spray type 1.2 mm. The best results were obtained with the colloidal silicon dioxide (Aerosil®) to 20%, giving an appearance of fine powder. Thermal analysis performed for the marker 6α,7β-dihydroxyvouacapan-17β-oate methyl ester showed that the drying parameters were safe by preventing the thermal degradation of diterpenes. The efficiency of the drying process was 16.2%, degradation of 10.9% and the concentration of terpenes total in dry extract was 13.9%. The chromatographic profile was maintained and the volatile content was 3.5%. The photomicrographs showed irregular and spherical particles, rough surface. The analytical method by spectrophotometry in the visible region for the quantification of total terpenes in the dust, crude extract and dry extract was validated presenting selective, linear, precise, accurate and robust. In the test of antinociceptive activity (capsaicin), the pre-treatment with dry extract of sucupira (SDE 1000 mg / kg + 20% DMSO) reduced the time reactivity in 50.9% compared to the vehicle. The results may suggest that the technological processes employed to transform the fruits of sucupira in standardized dry extract was adequate to maintain quality chemistry and antinociceptive activity described for the fruits. This work represents the first description of the taking of standardized dry extract and identification of lupeol in fruits of sucupira . / A Pterodon emarginatus Vogel, conhecida popularmente como Sucupira Branca, pertence à família Fabaceae. Estudos científicos comprovaram atividades larvicida (Aedes aegypti), antiparasitária (Leishmania amazonensis), fungicida, bactericida, antioxidante, antiinflamatória, antinociceptiva e anti-tumoral nos frutos dessa espécie, que podem estar relacionadas com a presença de diterpenos, de modo particular, os derivados vouacapânicos. Esse trabalho teve como objetivo obter e caracterizar o pó, o extrato bruto e extrato seco padronizado dos frutos da sucupira. O material botânico foi moído, obtendo-se um pó grosso, apresentando 1,2% de voláteis. O perfil cromatográfico (CCD) indicou a presença dos marcadores vouacapânicos (ácido 6α, 7β, di-hidroxivouacapan-17-β-óico - Rf = 0,16; 6α, 7β, di-hidroxivouacapan-17-β-oato de metila Rf = 0,44; 6α, hidroxivouacapan-7β, 17β-lactona Rf = 0,71) e lupeol (Rf = 0,78). Foram observadas bandas de vibração na região do infravermelho coincidentes com as cinco bandas principais dos vouacapanos (-OH, C-H , C=O, C=C, C-O). O teor de terpenos totais foi de 9,3%. Procedeu-se a obtenção do extrato bruto por percolação em etanol a 95% P.A. Este apresentou pH 5,1, densidade relativa de 0,87, viscosidade de 25,43 mPas, teor de sólidos de 15,2%, teor de terpenos totais de 17,1%, o mesmo perfil cromatográfico e espectro na região do infravermelho obtido para o pó do fruto. Outro método utilizado para investigação de terpenos foi a cromatografia gasosa acoplada à espectrometria de massas realizada no extrato hexânico. Identificou-se a presença de voaucapanos e do lupeol. Em seguida, realizou-se o processo de secagem do extrato bruto por nebulização (spray drying), utilizando diferentes adjuvantes de secagem, fluxo de 0,19 L/h, vazão do ar 35 L/min, temperatura de entrada 110°C, temperatura de saída 97°C, bico aspersor tipo duplo fluido 1,2 mm. Os melhores resultados foram obtidos com o dióxido de silício coloidal (Aerosil®) a 20%, proporcionando um aspecto de pó fino. A análise térmica realizada para o marcador 6, 7-dihidroxivouacapan-17-oato de metila demonstrou que os parâmetros de secagem foram seguros prevenindo a degradação térmica dos diterpenos. O rendimento do processo de secagem foi de 16,2%, a porcentagem de degradação de 10,9% e o teor de terpenos totais no extrato seco foi de 13,9%. O perfil cromatográfico foi mantido e o teor de voláteis foi de 3,5%. As fotomicrografias obtidas para o extrato seco mostraram partículas de formato irregular e esférico e superfície rugosa. O método analítico desenvolvido por espectrofotometria na região do visível para a quantificação dos terpenos totais no pó, extrato bruto e extrato seco foi validado apresentando-se seletivo, linear, preciso, exato e robusto. No teste de atividade antinociceptiva (capsaicina), o pré-tratamento com extrato seco de sucupira (ESS 1000 mg/kg + DMSO 20%) reduziu o tempo de reatividade em 50,9% em relação ao veículo. Os resultados obtidos permitem sugerir que o processamento tecnológico empregado para a transformação dos frutos da sucupira em extrato seco padronizado foi adequado, mantendo a qualidade química e a atividade antinociceptiva descritas. Esse trabalho representa a primeira descrição da obtenção do extrato seco padronizado e da identificação do lupeol nos frutos da sucupira.

The diploma thesis deals with the analysis of surface texture parameters during pistol production. The aim of the diploma thesis was to formulate requirements for pistol quality, to analyze the existing production process of the chosen pistol component, to analyze the texture of the functional surface after selected technological operations with a proposal for correction of the manufacturing process and recommendations for practice. The work includes mapping the life cycle of the pistol with a focus on the technological procedure of processing the main part of the pistol - the slide of the pistol. The surface texture of surface texture is also described, depending on the measurement of the defined area. Based on 250 measured and evaluated surface texture parameters, recommendations for correction of the manufacturing process and recommendations for the design and development of the pistol were formulated.

Проблема оценки рисков при реализации сложных энергетических проектов чрезвычайно актуальна, поскольку подобные проекты представляют собой сложные планы, масштаб которых может охватывать не только отдельные предприятия, но и города, а также целые регионы. В настоящее время в российской энергетике постепенно создаются условия для внедрения риск-ориентированного управления энергоактивами за счет совершенствования нормативно-правового и нормативно-технического регулирования. Однако подобный переход еще находится на начальном этапе и вопросы оценки рисков в проектах продолжают оставаться в ведении энергокомпаний. Целью работы является комплексная оценка рисков внедрения энергоэффективных проектов в теплоснабжающих компаниях. Научная новизна состоит в систематизации специфических рисков, сопровождающих реализацию проекта внедрения автоматизированной системы управления теплоснабжением в г. Пермь. Практическая значимость - результаты, полученные в работе, могут быть использованы при управлении рисками в аналогичных проектах ПАО «Т Плюс». / The problem of risk assessment in the implementation of complex energy projects is extremely relevant, since such projects are complex plans, the scale of which can cover not only individual enterprises, but also cities, as well as entire regions. Currently, conditions are gradually being created in the Russian energy sector for the introduction of risk-based management of energy assets by improving regulatory and technical regulation. However, such a transition is still at the initial stage and the issues of risk assessment in projects continue to be the responsibility of energy companies. The purpose of this work is a comprehensive assessment of the risks of implementing energy-efficient projects in heat supply companies. The scientific novelty consists in the systematization of specific risks accompanying the implementation of the project of the automated heat supply management system in Perm. Practical significance - the results obtained in this work can be used in risk management in similar projects of PJSC “T Plus”.

Объект исследования – процесс изучения автоматизации производственных предприятий. Предмет исследования – дробеметная установка модели 24634Т. Цель работы – разработать проект на модернизацию дробеметной установки 24634Т. В ходе выполнения работы определены основные требования к объекту, требования проанализированы, и на их основе разработан проект на модернизацию. / The object of research is the process of studying the automation of manufacturing enterprises. The subject of the study is the shot blasting unit model 24634T. The aim of the dissertation is to develop a project for the modernization of the shot blasting unit 24634T. In the course of the work, the main requirements were determined, the requirements were analyzed, and on their basis a project for modernization was developed.