Artigos Científicos - ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/3360
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Item Acesso aberto (Open Access) Fracture modes of AISI type 302 stainless steel under metastable plastic deformation(Associação Brasileira de Metalurgia e Materiais, 2017-11) SANTOS, Jheison Lopes dos; MONTEIRO, Sergio Neves; CÂNDIDO, Veronica Scarpini; SILVA, Anderson Oliveira da; RAMOS, Flávio James Humberto Tommasini VieiraMartensitic transformation can be induced by plastic deformation in metastable iron-based alloys, such as stainless steels containing limited amounts of C, Ni and Cr. This transformation takes place at the temperature range from Ms and Md, usually at relatively lower temperature values. The transformed martensite has been associated with maximum ultimate strength and relatively high ductility. In the present work, the tensile fracture characteristics of a metastable AISI type 302 stainless steel was properties were compared to those of a stable AISI type 310 austenitic stainless steel. It was found that in 302 steel, its high degree of metastability and dilute dispersion of inclusions result in higher strength and complex modes of fracture, one of which consisting of martensite surrounding globular inclusions.Item Acesso aberto (Open Access) Identificação de patologias em fachadas e metodologia de análise: estudos de casos na Universidade Federal do Pará(Universidade Federal do Pará, 2014-10) CARVALHO, Isabella Chaves; PICANÇO, Marcelo de Souza; MACÊDO, Alcebíades NegrãoThe system of external cladding of the building acts as a protective layer and contributes to the proper aspect. The facade is subject to the action of agents of degradation as one of the most exposed areas of the building, with the presence of pathology becoming responsible for high repair costs. Research suggests as a goal, a survey on of buildings facades in the Federal University of Pará, to acquire grants to run future interventions in public facilities from the identification of the main problems present in the case studies. Started the development of evaluation methods to identify the damage with a standardized manner from the document production that facilitate visual inspections with obtaining information from damage. From the result of the identification of pathologies in facades with their respective methods of analysis, was expected to contribute to the increase in procedures that seek technical and economic performance of façades as a whole, assisting in future maintenance of the buildings in question, as well as production of reference source for other ventures.Item Acesso aberto (Open Access) Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour(2012-09) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; BASSINELLO, Priscila Zaczuk; KOAKUZU, Selma Nakamoto; RIOS, Alessandro de Oliveira; MACIEL, Renan de Almeida; CARVALHO, Rosângela NunesThe objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.