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Super Duplex Stainless Steels have superior corrosion resistance properties and strength compared to conventional steels. However, these properties are influenced by the different phases that precipitate during the heat treatment process. The conventional way of studying the time and temperature effects on the properties and micro-structure of SDSS is to prepare many samples at different temperatures and holding times. The welding research group at Production Technology Center, Trollhättan, Sweden, has recently developed a unique heat treatment method to produce a wide range of temperature by using a stationary TIG arc heat source. It results in a graded micro-structure in a single sample at a specific time period. The accuracy of the results ob-ained from this process is highly related to the accuracy of the temperature field model next to weld pool. In this work, a model was developed by using OpenFOAM CDF code, to predict the temperature field of the super duplex stainless steel samples that have been subjected to this novel TIG arc heat treatment process. The developed model was able to capture the trend in the overall temperature field in the heat affected zone. However, there was some mismatch between the modelled and experimental temperature profiles in certain locations in the heat affected zone. Further improvements have to be done to the developed model in order to take the phase transformation effect into account. A preliminary investigation has been carried out on how to implement this in the current model and reported in the thesis.

This work deals with the measurement of temperature fields in the air using an infrared camera. The dissertation describes the opportunity of measuring the temperature field in the air and the characterization of the developed measuring method. In the next part there are introduced the beginning of thermography imaging and the field of usability of the new infrared measuring method. Further, the theoretical foundations of the thermography measuring method in the temperature fields in the air are described. In the theoretic background there are described the analysis of heat conduction in an auxiliary material, the determination of dynamic properties of the method and the analysis of radiation, which has an influence on infrared imagining. This method requires an insertion of the auxiliary material into the non-isothermal air flow, which can allow for the study of the temperature distribution in air. For effective visualization of temperature fields in the air using an infrared camera, the selection of the appropriate auxiliary material, on which the air temperature displays, is crucial. In the next part of the doctoral thesis, there is a description of static measuring properties of auxiliary materials. The usability range of the measuring method is determined from these properties. In the thesis there are presented the description of the device for the measurement of 2D temperature fields in the air and the description of the measuring device for 3D measurements of temperature fields in the air using an infrared camera, which can also be used for measurements of temperature fields in small enclosed spaces through a viewing window. For the practical use of the method, the detailed methodology of measuring temperature fields in the air by an infrared camera was developed and its applicability was demonstrated on practice examples. The developed measuring method can be used in many areas of research and in practice.

Investigamos certas propriedades físicas da teoria de campos a temperatura finita. Mostramos que, na presença de campos externos bosonicos, o limite de altas temperaturas das funções de Green pode ser obtido supondo que todas as componentes dos momentos externos sao nulas, para todas as funções de Green 1PI em ordem de um laco e em ordem de dois laços para a auto-energia. No contexto do método do campo de fundo, este resultado implica que a lagrangiana efetiva estática de um campo externo bosonico pode ser obtida calculando a pressão na presença de um campo externo independente do espaço-tempo, no limite de altas temperaturas. Aplicamos este resultado para obter a lagrangiana efetiva estática de um campo de Maxwell interagindo com um plasma da QED em ordem de dois laços. Obtivemos também a lagrangiana efetiva estática de um campo gravitacional interagindo com um campo escalar real livre, e com um plasma da QED em ordem de dois laços. / We have investigated some physical proprieties of nite temperature field theory. We have shown that, in the presence of an external bosonic field, the high temperature limit of the static Green\'s functions can be obtained assuming that all components of the external momenta are zero. This was shown to be the case for all 1PI Green\'s functions, at one-loop order, as well as for the self-energy, at two-loop order. In the context of the background field method, this result implies that the static efective Lagrangian of an external field can be obtained computing the pressure in the presence of an external field which is independent of the space-time, in the high temperature limit. We have applied this result in order to obtain the efective Lagrangian of an external Maxwell field interacting with a QED plasma at two-loop order. We have also obtained the efective Lagrangian of the gravitational field interacting with a free neutral scalar field, as well as with a QED plasma at two-loop order.

O presente trabalho apresenta a análise térmica do fenômeno de fermentação de cerveja com o objetivo de quantificar a energia liberada durante o processo e avaliar o comportamento do campo de temperaturas do fermentando. É adotada uma metodologia que reúne abordagens teóricas e experimentais, aplicadas a um processo completo de fermentação. O calor dissipado durante a fermentação é calculado por equações presentes na literatura, tendo como entrada a taxa de conversão de glicose e produção de CO2. Essas taxas são calculadas pelas concentrações de glicose medidas de amostras retiradas durante ensaios planejados. A dissipação é usada como entrada em dois modelos térmicos para o cálculo do campo de temperaturas do fermentando. As temperaturas calculadas são superiores àquelas monitoradas experimentalmente, com diferenças de até 78%. Esse comportamento embasa a proposta de uma equação de ajuste do calor liberado durante a fermentação. A equação proposta indica que é liberado 38 kJ por mol de glicose convertido, neste estudo a taxa de dissipação térmica atinge valor máximo de 11,41 Wm-3 e a energia total dissipada é de 385 kJ para produzir 40 litros de cerveja. O ajuste mostrou-se satisfatório, as temperaturas máximas e os campos de temperaturas calculados apresentaram valores equivalentes aos valores experimentais. / The present study carry out a thermal analysis of beer fermentation process which aims to quantify the energy released during the process and evaluate the temperature field, using a methodology that brings together theoretical and experimental approaches. The heat dissipated during the fermentation is calculated by equations reported in the literature, with the conversion rates of glucose and CO2 production as input. These rates are calculated using the glucose concentrations measured of samples taken during tests. The dissipation is used as input in two thermal models for the calculation of temperature field. The calculated temperatures are higher than those monitored experimentally, with differences up to 78%. It supports the proposal of an adjusted equation for heat release of beer fermentation. The proposed equation indicates that 38 kJ per mol of converted glucose is released. In this study, the thermal dissipation rate reaches a maximum value of 11.41 Wm-3 and the total energy dissipated is 385 kJ for producing 40 liters of beer. The adjustment is satisfactory, the maximum temperatures and the temperature fields calculated are equivalent to the experimental values.

O presente trabalho apresenta a análise térmica do fenômeno de fermentação de cerveja com o objetivo de quantificar a energia liberada durante o processo e avaliar o comportamento do campo de temperaturas do fermentando. É adotada uma metodologia que reúne abordagens teóricas e experimentais, aplicadas a um processo completo de fermentação. O calor dissipado durante a fermentação é calculado por equações presentes na literatura, tendo como entrada a taxa de conversão de glicose e produção de CO2. Essas taxas são calculadas pelas concentrações de glicose medidas de amostras retiradas durante ensaios planejados. A dissipação é usada como entrada em dois modelos térmicos para o cálculo do campo de temperaturas do fermentando. As temperaturas calculadas são superiores àquelas monitoradas experimentalmente, com diferenças de até 78%. Esse comportamento embasa a proposta de uma equação de ajuste do calor liberado durante a fermentação. A equação proposta indica que é liberado 38 kJ por mol de glicose convertido, neste estudo a taxa de dissipação térmica atinge valor máximo de 11,41 Wm-3 e a energia total dissipada é de 385 kJ para produzir 40 litros de cerveja. O ajuste mostrou-se satisfatório, as temperaturas máximas e os campos de temperaturas calculados apresentaram valores equivalentes aos valores experimentais. / The present study carry out a thermal analysis of beer fermentation process which aims to quantify the energy released during the process and evaluate the temperature field, using a methodology that brings together theoretical and experimental approaches. The heat dissipated during the fermentation is calculated by equations reported in the literature, with the conversion rates of glucose and CO2 production as input. These rates are calculated using the glucose concentrations measured of samples taken during tests. The dissipation is used as input in two thermal models for the calculation of temperature field. The calculated temperatures are higher than those monitored experimentally, with differences up to 78%. It supports the proposal of an adjusted equation for heat release of beer fermentation. The proposed equation indicates that 38 kJ per mol of converted glucose is released. In this study, the thermal dissipation rate reaches a maximum value of 11.41 Wm-3 and the total energy dissipated is 385 kJ for producing 40 liters of beer. The adjustment is satisfactory, the maximum temperatures and the temperature fields calculated are equivalent to the experimental values.

O presente trabalho apresenta a análise térmica do fenômeno de fermentação de cerveja com o objetivo de quantificar a energia liberada durante o processo e avaliar o comportamento do campo de temperaturas do fermentando. É adotada uma metodologia que reúne abordagens teóricas e experimentais, aplicadas a um processo completo de fermentação. O calor dissipado durante a fermentação é calculado por equações presentes na literatura, tendo como entrada a taxa de conversão de glicose e produção de CO2. Essas taxas são calculadas pelas concentrações de glicose medidas de amostras retiradas durante ensaios planejados. A dissipação é usada como entrada em dois modelos térmicos para o cálculo do campo de temperaturas do fermentando. As temperaturas calculadas são superiores àquelas monitoradas experimentalmente, com diferenças de até 78%. Esse comportamento embasa a proposta de uma equação de ajuste do calor liberado durante a fermentação. A equação proposta indica que é liberado 38 kJ por mol de glicose convertido, neste estudo a taxa de dissipação térmica atinge valor máximo de 11,41 Wm-3 e a energia total dissipada é de 385 kJ para produzir 40 litros de cerveja. O ajuste mostrou-se satisfatório, as temperaturas máximas e os campos de temperaturas calculados apresentaram valores equivalentes aos valores experimentais. / The present study carry out a thermal analysis of beer fermentation process which aims to quantify the energy released during the process and evaluate the temperature field, using a methodology that brings together theoretical and experimental approaches. The heat dissipated during the fermentation is calculated by equations reported in the literature, with the conversion rates of glucose and CO2 production as input. These rates are calculated using the glucose concentrations measured of samples taken during tests. The dissipation is used as input in two thermal models for the calculation of temperature field. The calculated temperatures are higher than those monitored experimentally, with differences up to 78%. It supports the proposal of an adjusted equation for heat release of beer fermentation. The proposed equation indicates that 38 kJ per mol of converted glucose is released. In this study, the thermal dissipation rate reaches a maximum value of 11.41 Wm-3 and the total energy dissipated is 385 kJ for producing 40 liters of beer. The adjustment is satisfactory, the maximum temperatures and the temperature fields calculated are equivalent to the experimental values.

Investigamos certas propriedades físicas da teoria de campos a temperatura finita. Mostramos que, na presença de campos externos bosonicos, o limite de altas temperaturas das funções de Green pode ser obtido supondo que todas as componentes dos momentos externos sao nulas, para todas as funções de Green 1PI em ordem de um laco e em ordem de dois laços para a auto-energia. No contexto do método do campo de fundo, este resultado implica que a lagrangiana efetiva estática de um campo externo bosonico pode ser obtida calculando a pressão na presença de um campo externo independente do espaço-tempo, no limite de altas temperaturas. Aplicamos este resultado para obter a lagrangiana efetiva estática de um campo de Maxwell interagindo com um plasma da QED em ordem de dois laços. Obtivemos também a lagrangiana efetiva estática de um campo gravitacional interagindo com um campo escalar real livre, e com um plasma da QED em ordem de dois laços. / We have investigated some physical proprieties of nite temperature field theory. We have shown that, in the presence of an external bosonic field, the high temperature limit of the static Green\'s functions can be obtained assuming that all components of the external momenta are zero. This was shown to be the case for all 1PI Green\'s functions, at one-loop order, as well as for the self-energy, at two-loop order. In the context of the background field method, this result implies that the static efective Lagrangian of an external field can be obtained computing the pressure in the presence of an external field which is independent of the space-time, in the high temperature limit. We have applied this result in order to obtain the efective Lagrangian of an external Maxwell field interacting with a QED plasma at two-loop order. We have also obtained the efective Lagrangian of the gravitational field interacting with a free neutral scalar field, as well as with a QED plasma at two-loop order.

The subject of this diploma thesis is optimalization of exhaust manifold of ŠKODA 1,2 MPI engine with respect for the plastic deformation at heat stress. The first part is focused on general description of converter module, whose component the exhaust manifold is. In the next part of the thesis is computation of a heat load of the exhaust manifold. The last part is devoted to the seal analysis of the whole converter module of a ŠKODA three-cylinder engine.

The subject of this diploma thesis is optimalization of exhaust manifold of ŠKODA 1,2 MPI engine with respect for the plastic deformation at heat stress. The first part is focused on general description of converter module, whose component the exhaust manifold is. In the next part of the thesis is computation of a heat load of the exhaust manifold. The last part is devoted to the seal analysis of the whole converter module of a ŠKODA three-cylinder engine.