Search results

The purpose of this paper is to evaluate the fire resistance of an innovative carbon-reinforced PEKK composite for aeronautical applications. To this end, thermal degradation analysis under inert and oxidative atmosphere is carried out. Moreover, a linear model fitting approach is compared to a generally used isoconversional method to validate its reliability for kinetic triplet estimation.

Thermogravimetric analysis carried out under inert and oxidative atmospheres, between 25 and 1000°C for three different heating rates (5, 15, 25°C/min), followed by a qualitative SEM observation of the samples before and after thermal treatment. After the reaction identification by TG/DTG curves, an isoconversional analysis is carried out to estimate the activation energy as a function of the reaction conversion rate. For the identified reactions, the kinetic triplet is estimated by different methods and the results are compared to evaluate their reliability.

In inert case, one global reaction, observed between 500-700°C, seems able to describe the degradation of carbon-PEKK resin. Under oxidative atmosphere, three main reactions are identified, besides the resin degradation, the other two are attributed to char and fiber oxidation. Good agreement achieved between isoconversional and linear model fitting methods in activation energy calculation. The achieved results demonstrate the high thermal resistance of PEKK associated with the ether and ketone bonds between the three aromatic groups of its monomer.

This paper provides a possible degradation model useful for numerical implementation in CFD calculations for aircraft components design, when exposed to high temperatures and fire conditions.

The paper investigates the closure mechanisms and strategies of exclusion concerning the establishment and subsequent functioning of the Collegio dei Rasonati, the professional body of accountants that was established in Venice in 1581 and operated until the end of the 18th century.

The research design offers a critical longitudinal explanation of the emergence of the Collegio dei Rasonati as a professional body in the context of Venetian society by relying on the social closure theory elaborated by Collins (1975); Parkin (1979) and Murphy (1988).

The Collegio dei Rasonati was established to overcome the prerogatives of a social class in accessing the accounting profession. However, the pre-existing professional elites enacted a set of social closure strategies able to transform this professional body into a stronghold of their privileges.

As virtually all of the evidence concerning the admission examinations has been lost over time, the investigation is restricted to the study of the few examples that have survived. The main implication of the study concerns the understanding of some dynamics leading to neutralize attempts to replace class privileges with a meritocratic system.

The research investigates the structure of the rules of social closure revealing the possibility of an antagonistic relationship between different co-existing forms of exclusion within the same structure. Moreover, it highlights that a form of exclusion can be made of different hierarchical levels.

Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.

Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).

Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.

The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.