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Articles by J.C.O. Santos
Total Records ( 8 ) for J.C.O. Santos
  J.C.O. Santos and A.G. Souza
  Liquid specific heat capacity of the derived of the motor lubricant oils it is of great practical importance in the branch of the petrochemical engineering, because it is associated with the refinery operations of petroleum and other correlated processes. This study aims to characterize thermal degradation process of motor mineral, synthetic and semi-synthetic lubricant oils, in relation to its liquid specific heat capacities. The analyzed lubricating oils present an increase in your heat transfer capacity in function of the increase of the temperature.
  J.C.O. Santos and A.G. Souza
  Kinetic parameters of commercial edible oils were evaluated. The thermal decomposition process of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to activation energy of the first thermal decomposition step, the following stability order is proposed: corn (A) > rice > corn > soybean > sunflower (A) > canola (A) > sunflower > olive.
  L.M.R. Lima , J.C.O. Santos and A.G. Souza
  The study of thermoanalytical and kinetic properties of lubricating lithium greases is of great importance to understand its behavior when submitted to different temperatures and atmospheres and as those conditions affect its performance. In the present research, thermal analyses and infrared spectroscopy of lubricating greases were accomplished to the lithium base. The lubricating greases were submitted to Thermogravimetry (TG) and Differencial Scanning Calorimetry (DSC) analysis.
  M.C.D. Silva , M.M. Conceicao , J.C.O. Santos and A.G. Souza
  The thermal decomposition kinetics of solid Zinc(II) bis(dialkyldithiocarbamate) complexes, Zn (S2CNR2)2, where R= i-C3H7, n-C4H9, i-C4H9 and n-C5H11, were studied by using isothermal thermogravimetric heating technique. Results show that the thermal decomposition of these complexes occurs in a homogeneous liquid phase, after melting, according to a unidimensional phase-boundary reactions model, R1. The thermal stability was found to be in the following order: Zn(S2CNBui2)2< Zn(S2CNPri2)2< Zn(S2CNBun2)2< Zn(S2CNPen2)2.
  J.C.O. Santos
  A thermal analysis has been applied to characterization of oil and fats. Taking into account the problems of desertification and agricultural practices able to provide income to the population at the semi-arid region of Northeastern Brazil, this work presents the results of the thermal characterization by thermogravimetry and differential scanning calorimetry of the favelone seed oil (cnidoscolus phyllacanthus).
  J.C.O. Santos and A.G. Souza
  Thermal stability of commercial edible oils were investigated by non-isothermal Thermogravimetry/ Derivative Thermogravimetry (TG/DTG). Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn>sunflower>soybean>rice>soybean+olive>sunflowe+olive>canola>olive.
  M.M. Conceicao , J.C.O. Santos , P.A. Filgueiras , R.O. Macedo , V.J. Fernandes and A.G. Souza
  The thermogravimetric profile of sweetener, Aspartame (APM) and 5-Benzyl-3,6-dioxo-2-piperazineacetic acid (5BZ) standards presented six, four and one events of thermal decomposition, respectively. In sweetener and APM have occurred dehydration and volatilization of methanol, which was confirmed stoichiometrically. The Py-GC-MS results of APM and sweetener indicated volatilization of methanol and Phenylalanine Methyl Ester (PME), which were identified as products of thermal decomposition. The product PME was common at APM and 5BZ standards suggesting the conversion of APM to 5BZ. In sweetener occurred formation of PME by degradation process similar to APM.
  J.C.O. Santos
  A physico-chemical and thermal analysis has been applied to characterization of foods. Taking into account the problems of desertification and agricultural practices able to provide income to the population at the semi-arid region of Northeastern Brazil, this work presents the results of the physico-chemical and thermal characterization of the favelone seed and by-products (cnidoscolus phyllacanthus).
 
 
 
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