Conforto térmico em espaços públicos de passagem: estudos em ruas de pedestres no estado de São Paulo

Este artigo apresenta resultados de um estudo sobre conforto térmico em espaços públicos de passagem, em ruas de pedestres nas cidades de Campinas, Bauru e Presidente Prudente, no Estado de São Paulo. O estudo foi desenvolvido dentro de uma pesquisa mais ampla sobre o conforto térmico em diferentes tipos de espaços urbanos abertos, nas mesmas cidades. A metodologia empregada envolveu o monitoramento microclimático (temperatura, temperatura de globo, umidade relativa do ar, velocidade do ar e radiação solar global), em diferentes condições de tempo, e entrevistas estruturadas, para identificar a sensação térmica e as variáveis pessoais dos usuários. A análise dos resultados permitiu identificar diferenças entre a sensação térmica real (ASV) e o conforto calculado pela temperatura fisiológica equivalente (PET). Os limites de conforto térmico variaram entre as cidades: 20-29 ºC para Campinas, 21-30 ºC para Bauru, e 14-24 ºC para Presidente Prudente. Entretanto, a sensação de neutralidade térmica para 59,5% do total da amostra (308 de 519 indivíduos) foi de 18 a 26 ºC. Esses resultados são compatíveis com os limites propostos por Monteiro e Alucci (2007) para a cidade de São Paulo e podem contribuir como parâmetro de avaliação da qualidade térmica de outros espaços públicos de passagem nas mesmas cidades

Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration

The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5-3.5 g/min), (ii) atomizing air pressure (0.5-1.5 bar) and (iii) binder concentration (10-50%). Mean particle diameter, process yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high process yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction. (C) 2010 Elsevier B.V. All rights reserved.National Council for Scientific and Technological Development, CNPq-Brazi

Selection of operational parameters for the production of instant soy protein isolateby pulsedfluid bed agglomeration

The objective of this study was to select the optimal operational conditions for the production of instant soy protein isolate (SPI) by pulsed fluid bed agglomeration. The spray-dried SPI was characterized as being a cohesive powder, presenting cracks and channeling formation during its fluidization (Geldart type A). The process was carried out in a pulsed fluid bed, and aqueous maltodextrin solution was used as liquid binder. Air pulsation, at a frequency of 600 rpm, was used to fluidize the cohesive SPI particles and to allow agglomeration to occur. Seventeen tests were performed according to a central composite design. Independent variables were (i) feed flow rate (0.5–3.5 g/min), (ii) atomizing air pressure (0.5–1.5 bar) and (iii) binder concentration (10–50%). Mean particle diameter, process yield and product moisture were analyzed as responses. Surface response analysis led to the selection of optimal operational parameters, following which larger granules with low moisture content and high process yield were produced. Product transformations were also evaluated by the analysis of size distribution, flowability, cohesiveness and wettability. When compared to raw material, agglomerated particles were more porous and had a more irregular shape, presenting a wetting time decrease, free-flow improvement and cohesiveness reduction2033565573CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQSem informaçã

Effects Of Pulsating Air Flow In Fluid Bed Agglomeration Of Starch Particles

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fluid bed agglomeration is commonly used to improve the instant properties and flowability of cohesive food powders. However, fluidization of cohesive particles is characterized by cracks and channeling, but air pulsation systems can be attached to the fluid bed in order to improve bed homogeneity. The aim of this study was to investigate the influence of air pulsation frequencies, at (0, 5,10 and 15) Hz, in fluid bed agglomeration of cassava starch and cornstarch particles. The particles size increased with agglomeration, resulting in the decreasing of wetting time and higher flowability. The solving of Population Balance Equations achieved the experimental aggregation kernel constants. The pulsation of (5 and 10) Hz resulted in the higher agglomeration rates, for both cassava and cornstarch study, respectively. The evaluation of the experimental PBE kernel constants were useful to measure the aggregation rate and to compare the performance of a fluid bed granulator. (C) 2016 Elsevier Ltd. All rights reserved.1816783FAPESP (Sao Paulo Research Foundation) [2010/18704-6]CAPES (Brazilian Co-ordination for the Improvement of Higher Education Personnel)CNPq (National Counsel of Technological and Scientific Development) [445533/2014-5]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effects of pulsating air flow in fluid bed agglomeration of starch particles

Fluid bed agglomeration is commonly used to improve the instant properties and flowability of cohesive food powders. However, fluidization of cohesive particles is characterized by cracks and channeling, but air pulsation systems can be attached to the fluid bed in order to improve bed homogeneity. The aim of this study was to investigate the influence of air pulsation frequencies, at (0, 5, 10 and 15) Hz, in fluid bed agglomeration of cassava starch and cornstarch particles. The particles size increased with agglomeration, resulting in the decreasing of wetting time and higher flowability. The solving of Population Balance Equations achieved the experimental aggregation kernel constants. The pulsation of (5 and 10) Hz resulted in the higher agglomeration rates, for both cassava and cornstarch study, respectively. The evaluation of the experimental PBE kernel constants were useful to measure the aggregation rate and to compare the performance of a fluid bed granulator1816783CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP445533/2014-5Sem informação2010/18704-

Thermal environment of table grape packing houses in the São Francisco Valley.

The aim of this study was to characterize the thermal environment of the sorting and packing sectors of small, medium and large packing houses in the São Francisco Valley, Northeast of Brazil. Micrometeorological data were monitored every 15 minutes for 20 days during winter 2014 and summer 2015. The parameters evaluated were air temperature (oC), relative humidity (%) and radiant thermal load, RTL,(W/m2). External environmental data were obtained from weather stations close to the packing houses. The data obtained show that packing houses minimum and maximum temperatures were reached at 6am and 3pm, respectively, during winter and summer. Both seasons had air temperatures above 20°C, relative humidity below 90% and radiant thermal load above 450 W/m2. The construction materials that had the highest energy transmissions were the roofs. Metal roofs had the worst thermal conditioning, resulting in maximum internal air temperatures of 32.7°C and minimum relative humidity of 40.9% at 3pm, during summer. According to the results, thermal environments of sorting and packing sectors proved to be inadequate for processing table grapes, mainly during summer. These packing houses should be modified to reach the optimal thermal environment, considering the regional climatic conditions.Made available in DSpace on 2017-06-15T13:12:10Z (GMT). No. of bitstreams: 1 Tonetto32017.pdf: 541827 bytes, checksum: 8b3ffed51f034cada7fc58354cb156b7 (MD5) Previous issue date: 2017-06-14201