Orientador: João Manuel Marques Cordeiro / Banca: Rosangela da Silva de Laurentiz / Banca: José Roberto dos Santos Politi / Resumo: Apresenta-se neste trabalho o estudo das propriedades estruturais e termodinâmicas dos líquidos acetona (ACT), N-metilformamida (NMF) e de suas misturas, utilizando-se simulação computacional com método Monte Carlo. O estudo foi realizado com o intuito de se entender melhor os mecanismos moleculares envolvidos na estabilização enzimática em meios não aquosos, uma vez que há um aumento significativo no uso de biocatálise nas indústrias química e farmacêutica nos últimos anos. Os resultados estruturais obtidos para os líquidos puros foram comparados com os obtidos por difratometria de nêutrons com substituição isotópica e posterior refinamento por meio do método EPSR (refinamento estrutural por potencial empírico). As simulações foram feitas no ensemble isotérmico- isobárico com temperatura de 298 K e pressão de 1 atm. A energia de interação intermolecular foi calculada utilizando-se o potencial de pares clássico 6-12 Lennard-Jones somado ao potencial de Coulomb. Os valores teóricos obtidos para o calor de vaporização e densidade estão em bom acordo com os experimentais para os líquidos puros. Verificou-se uma boa concordância entre a estrutura teórica e experimental dos líquidos (especialmente para a NMF). Na análise dos líquidos puros foi constatada diferença estrutural e termodinâmica entre eles, sobretudo em decorrência da presença de ligações de hidrogênio na NMF e ausência destas na ACT. Para a mistura, observou-se uma maior energia de interação entre moléculas de NMF do que de ACT, devido à presença de ligações de hidrogênio na primeira. Verificou-se também a formação de ligações de hidrogênio entre moléculas dos dois líquidos, com um aumento da força de interação por ligações de hidrogênio encontradas entre moléculas de NMF à medida que se adiciona acetona... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: This work presents the study of structural and thermodynamic properties of acetone (ACT) - N-methylformamide (NMF) mixtures using Monte Carlo simulation. The study has been performed in order to better understand the molecular mechanisms involved in the enzyme's stabilization in no aqueous media, since there is a significant increase in the use of biocatalysis in pharmaceutical and chemical industries in recent years. The structural results obtained for the pure liquids were compared with those obtained by neutron diffraction with isotopic substitution and subsequent refinement by the EPSR (empirical potential refinement) method. The simulations were performed in the isothermal-isobaric ensemble with a temperature of 298 K and 1 atm. The intermolecular energy was calculated using the classical 6-12 Lennard-Jones plus Coulomb pair potential. The theoretical values obtained for the heat of vaporization and density are in good agreement with the experimental data for pure liquids. There was a good agreement between experimental and theoretical structure of liquids (especially for NMF). In the pure liquids' analysis was found structural and thermodynamic differences among them, mainly due to the presence of hydrogen bonds in the NMF and the lack of it in the ACT. In the mixture, the interaction energy between the NMF molecules is larger than between the ACT molecules, also a consequence of the presence of hydrogen bonds in the first ones. It was also found the formation of hydrogen bonds between the two liquids, with an increase in the strength of hydrogen bond interaction between the NMF molecules as ACT was added due to some sort of solvophobic effect. The concentration's influence on the dipolar correlation between the molecules of the liquid has been explored with discussion of the structure in the solvation shells in the mixture... (Complete abstract click electronic access below) / Mestre

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior / O consumo de sucos de frutas tem crescido, devido a comodidade e praticidade gerada pelos produtos prontos. Segundo a AssociaÃÃo Brasileira das IndÃstrias de Refrigerantes, em 2012, a produÃÃo anual foi de 987 milhÃes de litros de sucos de frutas no Brasil. No entanto, para alcanÃar maior eficiÃncia e rendimento, torna-se necessÃrio o conhecimento do comportamento reolÃgico das matÃrias-primas. A viscosidade à uma das propriedades reolÃgicas usada em diversas aplicaÃÃes, tais como: parÃmetro para o cÃlculo de coeficientes de transferÃncia de calor e massa; dimensionamento de equipamentos; avaliaÃÃo de custos; projetos de processos; controle de qualidade do produto; alÃm de possibilitar a compreensÃo da estrutura quÃmica das matÃrias-primas. Durante o processamento industrial dos sucos de frutas, a matÃria-prima à submetida à variaÃÃes de temperaturas e concentraÃÃes de sÃlidos que alteram sua viscosidade. Por esse motivo, o conhecimento dos efeitos combinados desses dois parÃmetros na viscosidade à essencial para a indÃstria de sucos. Nesse trabalho, dados experimentais da literatura para onze sucos clarificados de frutas (manga, cereja, maÃÃ, pÃssego, groselha, romÃ, pÃra, limÃo, tangerina, limÃo-galego e uva) em concentraÃÃes e temperaturas de 15,0 a 74,0 ÂBrix, e 278,15 a 393,15 K, respectivamente, foram modelados utilizando correlaÃÃes empÃricas e semi-empÃricas oriundas da literatura. ParÃmetros globais e especÃficos, respectivamente, em funÃÃo da temperatura e concentraÃÃo de sÃlidos solÃveis totais (SST), foram mantidos nos modelos. Quatro equaÃÃes foram avaliadas no cÃlculo da energia de ativaÃÃo (equaÃÃo da reta, exponencial, polinomial de 2 e 3 ordem) nos modelos. E trÃs estratÃgias de modelagem foram realizadas: ajuste para todas as concentraÃÃes de SST e temperaturas; em diferentes faixas de concentraÃÃes de SST; e, diferentes faixas de temperaturas. A estratÃgia de otimizaÃÃo por faixas de concentraÃÃes de SST mostrou-se a mais adequada. Duas relaÃÃes matemÃticas exponenciais, baseadas na correlaÃÃo de Arrhenius, obtiveram bons resultados na prediÃÃo da viscosidade dinÃmica de sucos de frutas clarificados entre as concentraÃÃes de 17,0 a 50,1 ÂBrix para todas as temperaturas de estudo. Enquanto que o uso da equaÃÃo de Vogel obteve bons resultados para concentraÃÃes de 51,0 a 66,0 ÂBrix na prediÃÃo da viscosidade dinÃmica dos sucos de frutas. Os modelos foram validados com dados experimentais para suco clarificado de laranja em baixas (30,7 a 50,5 ÂBrix) e altas concentraÃÃes (54,1 a 63,5 ÂBrix) de SST, com excelente prediÃÃo da viscosidade dinÃmica. / The comsumption of fruit juices has grown due to co nvenience and practicality generated by the finished products. According to the AssociaÃÃo Brasileira das IndÃstrias de Refrigerantes, in 2012 the annual production was 987 million liter s of fruit juices in Brazil. However, to achieve greater efficiency and performance, it is n ecessary to know the rheological behavior of the raw materials. Among rheological properties, viscosity is widely used in industrial and academic applications such as: a parameter for the calculation of heat and mass transfer coefficients; equipment design; cost assessment; de sign processes; quality control of the product; and enable an understanding of the chemica l structure of raw materials. During industrial processing of fruit juices, the raw mate rials are submitted to temperatures and concentrations of solids variations that altering i ts viscosity. Therefore, the knowledge of the combined effect of temperature and concentration of solids on viscosity are essential for the juice processing. In this work, literature data fro m eleven clarified juices of fruit (mango, cherry, apple, peach, blackcurrant, pomegranate, pe ar, lemon, tangerine, lime and grape) at concentrations and temperatures from 15.0 to 74.0  Brix and from 278.15 to 393.15 K, respectively, were modeled using empirical and semi -empirical correlations derived from the literature. Global and specific parameters for all studied models been obtained in function of temperature and total soluble solids (TSS) concentr ation. Four equations were evaluated to calculate the activation energy in each model (line ar equation, exponential, polynomial of 2nd and 3rd order) using activation energy as specific parameter, and three different modeling strategies were conducted: for all TSS concentratio ns and temperatures; two ranges concentrations of TSS; and, two ranges of temperatu res. The optimization strategy for the concentrations TSS range proved the most suitable. Two exponential mathematical relations based on correlation of Arrhenius have been success ful in predicting the dynamic viscosity of clarified fruit juices at concentrations from 17.0 to 50.1 ÂBrix for all temperatures studied. While Vogel's equation obtained good results for co ncentrations of 51.0 to 66.0 ÂBrix in predicting the dynamic viscosity of fruit juices. T he models were validated using experimental data to clarified orange juices at low (30.7 to 50.5 ÂBrix) and high concentrations (54.1 to 63.5 ÂBrix) of TSS, with ex cellent prediction of dynamic viscosity

Ignition delay time, τ_ign, is a key quantity of interest that is used to assess the predictability of a chemical kinetic model. This dissertation explores the sensitivity of τ_ign to uncertainties in: 1. rate-rule kinetic rates parameters and 2. enthalpies and entropies of fuel and fuel radicals using global and local sensitivity approaches. We begin by considering variability in τ_ign to uncertainty in rate parameters. We consider a 30-dimensional stochastic germ in which each random variable is associated with one reaction class, and build a surrogate model for τ_ign using polynomial chaos expansions. The adaptive pseudo-spectral projection technique is used for this purpose. First-order and total-order sensitivity indices characterizing the dependence of τ_ign on uncertain inputs are estimated. Results indicate that τ_ign is mostly sensitive to variations in four dominant reaction classes. Next, we develop a thermodynamic class approach to study variability in τ_ign of n-butanol due to uncertainty in thermodynamic properties of species of interest, and to define associated uncertainty ranges. A global sensitivity analysis is performed, again using surrogates constructed using an adaptive pseudo-spectral method. Results indicate that the variability of τ_ign is dominated by uncertainties in the classes associated with peroxy and hydroperoxide radicals. We also perform a combined sensitivity analysis of uncertainty in kinetic rates and thermodynamic properties which revealed that uncertainties in thermodynamic properties can induce variabilities in ignition delay time that are as large as those associated with kinetic rate uncertainties. In the last part, we develop a tangent linear approximation (TLA) to estimate the sensitivity of τ_ign with respect to individual rate parameters and thermodynamic properties in detailed chemical mechanisms. Attention is focused on a gas mixture reacting under adiabatic, constant-volume conditions. The proposed approach is based on integrating the linearized system of equations governing the evolution of the partial derivatives of the state vector with respect to individual random variables, and a linearized approximation is developed to relate ignition delay sensitivity to scaled partial derivatives of temperature. The computations indicate that TLA leads to robust local sensitivity predictions at a computational cost that is order-of-magnitude smaller than that incurred by finite-difference approaches.

No description available.

Abstract Specifics included in thesis. / Thesis / Master of Engineering (MEngr)

<p> LiYO2 is a lithium ion conductor stable to pure lithium metal. The goal of the present work was to design and construct an electrochemical cell and demonstrate the use of LiYO2 as an electrolyte since this has never been previously done. The electrolyte was fabricated by slip casting in powder molds. A Y2O3-MgO composition was identified and used to fabricate a lid for the cell. Impervious cells were obtained by liquid phase joining and sintering techniques. Heating rate was found to be a key parameter in the success of this procedure. The cell was evaluated in terms of stability as a sensor and chemical pump by measuring EMF for two different Li-Zn alloys between 250 and 600°C. The configuration was as follows: (RE) (-) Ta Li,Sn | LiYO2 | Li,Zn Ta (+) (WE)</p> <p> The cell showed no significant attack after 40 days working with pure lithium. Stability and reproducibility of EMF values was obtained for the concentrations of Li studied. Solidus and liquidus temperatures were determined for the 5 and 10 mol% Li compositions in good agreement with published phase diagrams. Variations of EMF with respect to temperature or concentration followed the expected thermodynamic relationships. Results indicate that the LiYO2 electrolyte cell could be useful in assessment of the thermodynamics of lithium alloys.</p> / Thesis / Master of Engineering (MEngr)

Fluoride salt-cooled high-temperature reactor (FHR) is a safer and potentially less expensive alternative to light water reactor due to the low pressure of primary system, passive decay heat cooling system, chemically inert coolant salt, and high-temperature power cycle. However, one challenge presented by this reactor is that fission products may leak into the primary system from its TRISO particle fuel during normal operation. Consequently, the circulating fission products within the primary coolant would be a potential radioactive source. On the other hand, the containment material of the molten salt such as nickel-based alloys may be corroded, and its species may stay in the salt. Thus, the installment of the primary coolant clean-up system and the study on the contaminant species' chemistry and separation are necessarily needed. Electrochemical separation technique has been proposed as the online coolant clean-up method for FHR for removing some impurities from the salt such as lanthanides and corrosion products. The present research focuses on the electrochemical separations of fission products and corrosion products in molten FLiNaK salt (46.5LiF-11.5NaF-42KF mol%) which is the surrogate of the primary coolant candidate FLiBe (67LiF-33BeF2, mol%) for FHR. The main objective is to investigate the electrochemical behaviors of fission products and corrosion products in molten FLiNaK salt to achieve its separations, and provide fundamental properties to instruct the conditions needed to be applied for a desired electrochemical separation. La and Ce are two main elements concerned in this study since they are major lanthanide fission products. Electrochemical behavior of LaF3 in molten FLiNaK salt was studied on both W and Mo inert working electrodes. Although the standard reduction potential of La (III) is more cathodic than that of the primary salt melt constituents K (I) and Na (I), the electrochemical separation of La from molten FLiNaK salt was achieved by merely using inert working electrode because of the formed LaF63- when KF or NaF exists as the salt constituents. Fundamental properties of La in molten FLiNaK salt were also studied at various situations by electroanalytical methods including cyclic voltammetry (CV), chronopotentiometry (CP), and potentiodynamic polarization scan (PS). Ce is another fission product to be separated out from molten FLiNaK salt. Both inert (W) and reactive working electrodes (Cu and Ni) were utilized to realize the extraction of Ce. The electrochemical behaviors of Ce observed on inert W electrode are similar to the ones obtained in FLiNaK-LaF3 system. Reactive electrodes Cu and Ni were used to precede the electrochemical deposition potential of Ce by forming intermetallic compounds. It turned out only Ni electrode was feasible for preceding the deposition potential and the intermetallic compound was identified as CeNi5. The dissolution of chromium metal in the form of chromium fluoride into molten FLiNaK salt is the main concern of alloy corrosion in FHR. To understand the alloy corrosion and removal of the corrosion products from the FHR salt coolant, the electrochemical behavior and fundamental properties of Cr in molten FLiNaK salt were investigated in the present study as well. A new analysis method for the Cr two-step electrochemical reaction in the salt was developed. The method can be applied to other two-step reactions as well. Liquid bismuth was proposed to be the extraction media for liquid/liquid multistage separation of fission products in molten salt reactor. It also can be used as the cathode to extract the fission product of which the electrodeposition potential is close to or more negative than that of the main constituents of molten salt. Activity and activity coefficient are essential factors for assessing the extraction behavior and viability of bismuth in separating fission products. Hence, in the present study, the activity and activity coefficient of fission products and alkali metals (Li and K) at different concentrations and temperatures were determined by experiment and simulation methods respectively. To conduct the parametric study for the electrochemical reaction process and predict fundamental properties, an electrochemical model including single-step reversible, irreversible, and quasi-reversible reactions, multiple-reaction, and two-step consecutive charge transfer reaction was developed based on MOOSE. Although the model was not applied to analyze the experimental data in the present study, this model provides an efficient and easy way to understand the effect of various parameters on electrochemical reaction process. The present study supplied a comprehensive study on the electrochemical separation of fission products and corrosion products in molten FLiNaK salt and will contribute greatly to the development of FHR. / Doctor of Philosophy / There is a significant increased demand for the generation of electricity with the fast development of modern society and economy. For well over 100 years, the dominant energy sources for producing electricity in the industrialized world are fossil fuels, notably coal, oil, and natural gas. The generation of electricity from fossil fuels is a major and growing contributor to the emission of greenhouse gases that contribute significantly to global warming. As clean and efficient energy, the nuclear power source has been an attractive alternative to traditional fossil fuels. The fluoride salt cooled high temperature reactor (FHR) is a promising Generation-IV advanced nuclear reactor. FHR is a salt-cooled reactor in which the core contains a solid fuel and liquid salt coolant. It combines attractive attributes from previously developed reactors and has the advantages of, for example, low-pressure operation, high temperature power cycle, and passive decay heat rejection. However, the primary salt coolant can unavoidably acquire fission products from the fuel particles and corrosion products from structural material corrosion. Therefore, it is necessary to have a primary coolant clean-up system installed in the FHR to mitigate the contamination and ensure the continued operation of the reactor. Electrochemical separation technique has been proposed as the online coolant clean-up method for FHR. Electrochemical separation can be typically done in a three-electrode cell system (working, counter, and reference electrodes). Through applying a proper electrical potential or a current, the target metal ions in the molten salt will be deposited on the working electrode. In that way, the contaminants, including fission products and corrosion products, can be taken out with a working electrode from the molten salt coolant. In this study, the fundamental behaviors of separation of La, Ce (represent lanthanide fission products) and Cr (represents corrosion products) in FLINAK were investigated. To achieve their separations, the present dissertation provided a comprehensive study about the electrochemical behaviors of La, Ce, and Cr species in molten FLiNaK salt at various situations, and relevant fundamental properties for guiding the conditions needed to be applied for the desired electrochemical separation. Considering the use of liquid bismuth as the extraction media for liquid/liquid separation and the electrode for electrochemical separation of fission products the fundamental properties of fission products and alkali metals in liquid bismuth are also determined in the present study to evaluate the separation behavior and viability. Finally, an electrochemical model for understanding the electrochemical process in the FHR salt coolant clean-up was developed. Overall, the work performed in this study will contribute greatly to facilitate the FHR development.

Thesis (M.S.); Submitted to Iowa State Univ., Ames, IA (US); 12 Dec 2003. / Published through the Information Bridge: DOE Scientific and Technical Information. "IS-T 2547" Elizabeth M. Lenihan. 12/12/2003. Report is also available in paper and microfiche from NTIS.

BATISTA JÚNIOR, Francisco Florêncio. Propriedades termodinâmicas, eletrônicas e de transporte de sistemas curvos semicondutores. 2014. 104 f. Tese (Doutorado em Física) - Programa de Pós-Graduação em Física, Departamento de Física, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, 2014. / Submitted by Edvander Pires (edvanderpires@gmail.com) on 2014-09-12T20:11:36Z No. of bitstreams: 1 2014_tese_ffbatistajunior.pdf: 17233595 bytes, checksum: 9f4c5f7e5b2bbf9bf2975c26ed164fb9 (MD5) / Approved for entry into archive by Edvander Pires(edvanderpires@gmail.com) on 2014-09-12T20:23:03Z (GMT) No. of bitstreams: 1 2014_tese_ffbatistajunior.pdf: 17233595 bytes, checksum: 9f4c5f7e5b2bbf9bf2975c26ed164fb9 (MD5) / Made available in DSpace on 2014-09-12T20:23:03Z (GMT). No. of bitstreams: 1 2014_tese_ffbatistajunior.pdf: 17233595 bytes, checksum: 9f4c5f7e5b2bbf9bf2975c26ed164fb9 (MD5) Previous issue date: 2014 / We study thermodynamic properties of an electron gas confined in a two-dimensional cylindrical surface under the action of a magnetic field perpendicular to the cylinder axis. We observed that the applied magnetic field has a similar effect to that produced by a non-homogeneous magnetic field on a flat system. We calculate the energy spectrum of the system for different values of curvature and symmetry of the magnetic field to the surface. We show that the physical properties of these systems are strongly connected to the symmetry imposed by the magnetic field by calculating the density of states, specific heat and chemical potential. We investigate how the curvature of a semiconductor film affects its electronic and transport properties. We study how the geometry-induced potential resulting exclusively from periodic ripples in the film modifies its band structure by inducing electronic confinement. For fixed curvature parameters, this confinement can be easily tuned by an external electric field, so that features of the band structure such as the energy gaps and band curvature can be controlled by an external parameter. We also show that, for some values of curvature and electric field, it is possible to obtain massless Dirac bands for a smooth structure. Moreover, we use a wave packet propagation method to demonstrate that the ripples are responsible for a significant inter-sub-band transition, specially for moderate values of the ripple height. / Neste trabalho estudamos propriedades termodinâmicas de um gás de elétrons confinado em uma superfície bidimensional cilíndrica sob a ação de um campo magnético perpendicular ao eixo do cilindro. Observamos que o campo magnético aplicado desta forma produz efeito similar ao produzido por um campo magnético não-homogêneo em um sistema plano. Calculamos o espectro de energia nesse sistema para diferentes valores de curvatura e simetria do campo com a superfície. Mostramos que as propriedades físicas desses sistemas estão fortemente ligadas a essa simetria do campo magnético através do cálculo da densidade de estados, potencial químico e calor específico do sistema. Investigamos como a curvatura de um filme semicondutor afeta suas propriedades eletrônicas e de transporte. Estudamos como o potencial efetivo induzido pelas deformações de curvatura periódicas no filme modificam sua estrutura de bandas induzindo o confinamento eletrônico. Para parâmetros fixos de curvatura, tal confinamento pode ser ajustado através de um campo elétrico externo, de modo que certas características da estrutura de bandas tais como emph{gaps} de energia e curvaturas das bandas podem ser controladas por um parâmetro externo. Também mostramos que, para alguns valores de curvatura e campo elétrico, é possível obter bandas de Dirac para filmes semicondutores com curvatura Gaussiana. Além disso, usamos um método de propagação de pacotes de onda para demonstrar que as curvaturas são responsáveis por significantes transições entre sub-bandas, especialmente para valores moderados de curvatura.

O yacon (Smallanthus sonchifolius) é uma raiz de origem andina, considerada como um alimento funcional por apresentar em sua composição frutoligossacarídeos (FOS) e compostos fenólicos. Os FOS são polímeros de frutose com grau de polimerização de 3-10 e têm sido designados como prebióticos e fibras alimentares por sua não digestibilidade pelas enzimas do trato digestivo humano e por estimulando seletivamente o crescimento e a atividade de bactérias intestinais promotoras de saúde. Além da ação prebiótica, as raízes de yacon são ricas em compostos fenólicos com propriedades antioxidantes, que protegem o corpo humano dos processos oxidativos. Entretanto, a presença desses compostos torna as raízes suscetíveis à reação de escurecimento enzimático causado pela peroxidase e polifenoloxidase. Diante disso, inicialmente, foi estudada a cinética da inativação térmica e parâmetros termodinâmicos durante o branqueamento dessas enzimas e da enzima inulinase no suco de yacon. O suco de yacon, previamente acidificado com 1% de ácido cítrico foi branqueado com diferentes combinações de tempo-temperatura na faixa de 0-10minutos e 80-100 ºC. O comportamento cinético das três enzimas indicou a presença de duas isoenzimas com diferentes estabilidades térmicas, seguindo o modelo bifásico. A análise cinética demonstrou ainda, a alta resistência térmica das enzimas avaliadas, sendo que a inulinase foi a mais resistente ao calor. A análise termodinâmica indicou que a adição do ácido cítrico ao suco de yacon, provavelmente, causou a desnaturação da maior parte das enzimas que posteriormente foram agregadas durante o branqueamento. Posteriormente, o suco de yacon foi microencapsulado por atomização a fim de avaliar o uso da polidextrose como material de parede através da comparação com a goma arábica que é um dos encapsulantes mais utilizados em alimentos. Os efeitos da concentração dos agentes encapsulantes e da temperatura de secagem no teor de compostos fenólicos totais, atividade antioxidante, frutoligossacarídeos, umidade, atividade de água, solubilidade, higroscopicidade, cor e morfologia foram investigados. Os resultados indicaram que a polidextrose apresentou bom desempenho no microencapsulamento de componentes bioativos do suco de yacon, apresentando alta retenção dos compostos fenólicos e da atividade antioxidante. Em todos os tratamentos avaliados teve comportamento muito similar à goma arábica apresentando boas características, tais como baixa umidade, atividade de água e higroscopicidade e elevada solubilidade. Posteriormente, a cinética e termodinâmica de degradação dos compostos fenólicos e a cinética da degradação da diferença total de cor dessas microcápsulas foram avaliadas sob condições de cinética acelerada de armazenamento, com umidade relativa de 75 e 90% e temperaturas de 35 e 45 ºC. As microcápsulas foram atomizadas na temperatura de 140 ºC com goma arábica e polidextrose na proporção de 10% e armazenadas nessas condições por 35 dias. A degradação dos compostos fenólicos e da diferença total de cor das microcápsulas exibiram cinética de primeira ordem. Em relação à degradação dos compostos fenólicos, para todas as condições de umidade e temperatura, as microcápsulas com goma arábica foram mais estáveis do que as encapsuladas com polidextrose, apresentando maiores tempos de meia vida. Entretanto, os valores dos parâmetros termodinâmicos tiveram valores similares, indicando que a degradação dos fenóis ocorreu de forma similar nas microcápsulas independente do material de parede utilizado. As constantes de velocidades da degradação da diferença total de cor das microcápsulas não apresentaram diferença significativa com o aumento da temperatura e/ou da umidade relativa. Paralelamente, foi avaliada a estabilidade do bagaço de yacon desidratado através das isotermas de sorção e análise termodinâmica. O bagaço é o subproduto do processo de extração do suco, tem baixa atividade de água e potencial para uso em formulações alimentícias devido ao teor de FOS que permanece mesmo após a secagem. Os dados de umidade de equilíbrio de bagaço de yacon desidratado em pó foram determinados nas temperaturas de 20, 30, 40 e 50 ºC e o modelo de Halsey ajustou adequadamente os dados de sorção. As isotermas obtidas foram do tipo III, características de produtos contendo açúcares. / Yacon (Smallanthus sonchifolius) is a root of Andean origin, considered to be a functional food as it presents fructooligosaccharides (FOS) and phenolic compounds in its composition. FOS are fructose polymers with a polymerization degree of 3–10 units and have been referred to as prebiotics and dietary fibers because they are not digestible by the enzymes of the human digestive tract and they selectively stimulate the growth and activity of of health promoting bacteria. Other than their prebiotic action, yacon roots are rich on phenolic compounds with antioxidant properties, which protect the human body from oxidative processes. However, the presence of such compounds makes the roots susceptible to enzymatic browning reaction caused by peroxidase and polyphenoloxidase. Thereby, initially, a study was conducted on the kinetics of thermal inactivation and thermodynamic parameters during blanching of these enzymes as well as inulinase enzyme on yacon juice. The yacon juice, previously acidified with 1% citric acid was blanched with different time-temperature combinations in the ranges of 0-10 minutes and 80-100 °C. The kinetic behavior of the three enzymes indicated the presence of two isoenzymes with different thermal stabilities, following the biphasic model. Furthermore, the kinetic analysis showed high thermal resistance for the evaluated enzymes, where in inulinase was the most heat resistant. Thermodynamic analysis indicated that the adding of citric acid to the yacon juice, probably, caused the denaturation of the most of the enzymes that were subsequently aggregated during blanching. Afterwards, yacon juice was microencapsulated by spray drying with the aim of evaluating the use of polydextrose as wall material through in comparison to gum arabic, which is one of the more often used encapsulants in food. The effects of the concentration of the encapsulating agents and drying temperature in the content of total phenolic compounds, antioxidant activity, fructooligosaccharides, moisture, water activity, solubility, hygroscopicity, color, and morphology were investigated. The results indicated that polydextrose presented a good performance in the encapsulation of yacon juice, presenting high retention of phenolic compounds and antioxidant activity. On all the evaluated treatments, a behavior similar to arabic gum was observed, presenting good characteristics, such as low moisture content, water activity and hygroscopicity and high solubility. Hereafter, the kinetics and thermodynamics of the degradation of phenolic compounds and the kinetics of the degradation of the total color difference of these microcapsules were evaluated under accelerated storage kinetics conditions, with relative humidity of 75 and 90% and temperatures between 35 and 45 °C. The spray drying process was performed under a temperature of 140°C with arabic gum and polydextrose in a 10% concentration and stored under such conditions for 35 days. Degradation of phenolic compounds and total color of microcapsules showed first order kinetics. As of phenolic compound degradation, for all the conditions of relative humidity and temperature the microcapsules with arabic gum were more stable than the ones encapsulated with polydextrose, presenting longer half-lives. Nevertheless, values for the thermodynamic parameters were similar, indicating that the degradation of the phenols occurred in a similar way in the microcapsules, regardless of the wall material used. The kinetic analysis for total color difference of the microcapsules showed that the increase in temperature and/or relative humidity caused no significant difference on the the rate constants. Meantime, the stability of dehydrated yacon bagasse was evaluated by use of sorption isotherms and thermodynamic analysis. The bagasse is a byproduct of the juice extraction process, with low water activity and potential for usage in food formulations due to residual FOS content, even after drying. Equilibrium moisture data for powdered dehydrated yacon bagasse was determined under temperatures of 20, 30, 40, and 50°C and the Halsey model suitably adjusted to the sorption data. The isotherms thus obtained were class III isotherms, typical of sugar rich products.