SOUTHERN JOURNAL OF SCIENCES

Background: MQ-series gas sensors belong to the metal oxide semiconductor (MOS) family of sensors that can sense the presence of many gases. These sensors find their application in gas alarm systems as key components. While necessary sensor circuit output voltage value for alarm point in a stand-alone gas alarm system is desirable, but what exact combination of the sensor circuit parameters is required? Hitherto, the determination of these circuit parameters has not been given much attention in the research community. Aim: the purpose of this work is to explore a structured graphical approach of determination of MQ series gas sensor circuit parameters for a stand-alone gas alarm system that yields desired sensor circuit output voltage value for the alarm point; the main objective of the study was to develop mathematical model equations that relate the: (i) sensor resistance (RS) with the gas concentration (x) and the sensor resistance at standard calibration concentration of the sensor base gas in the clean air (Ro) and (ii) sensor circuit output voltage (VRL), load resistance (RL) and sensor resistance (RS). It is expected from the model equations developed that graphical correlations of the sensor circuits parameters will be generated. Using these graphs for a particular case of an MQ-4 gas sensor under the influence of LPG, the parameters that yield desired sensor circuit output voltage of 2V for 1000 ppm of LPG alarm point will be determined. Methods: Model equations were developed for the sensor dynamics, and based on these model equations, graphs for the determination of required sensor parameters were plotted for a case of MQ-4 gas sensor response to LPG. Results and Discussion: The results yielded optimal values for R_O,R_S and R_L of 20 kΩ, 30 kΩ and 20 kΩ respectively, for alarm settings of 1000 ppm and a desired sensor circuit output voltage of 2 V. Based on determined parameters, the calibration equation for determination of best concentration value for a given value of emulated LPG concentration was developed. Using the method proposed in this study makes the process of determining the MQ-series gas sensor circuit parameters less cumbersome as their value can easily be obtained from the resulting graphs. Conclusions: a structured graphical approach for determination of MQ-series gas sensor circuit parameters for alarm points in a stand-alone gas alarm system showed that using MQ-4 gas sensor and LPG as the target gas, and for a sensor circuit output voltage of 2 V for alarm point at 1000 ppm of LPG, the corresponding value of R_O, R_S and R_L obtained were 20 kΩ, 30 kΩ, and 20 kΩ respectively. Hence, a structured graphical approach is suitable for determining MQ series gas sensor circuit parameters for a stand-alone gas alarm system under the influence of its associated gases.

Background: Aluminum stands out for being a light, corrosion-resistant, and recyclable metal, achieving wide coverage in the market. When incorporated into alloying elements, it is possible to acquire other desirable characteristics. Alloy 6063, intended for architectural purposes, has aesthetic, structural, and strength functions. Anodized finishing is performed through an electrolytic process, ensuring a more resistant aluminum oxide film than that formed naturally. For decorative purposes, the anodic film coloration can be performed by several methodologies, in this case, for the coloration by organic adsorption, with the use of aniline, and the electrolytic coloration, composed of tin sulfate salts, both for obtaining the black color. Aim: Compare of two different staining methods on the surface of anodized profiles of aluminum alloy 6063. Methods: Profile samples were collected and tests were carried out to measure the thickness of the anodic layer, immersion tests with 3,5 percent sodium chloride, for 1000 hours, and neutral saline mist, for 600 hours. Results and Discussion: Both methodologies proved to be resistant to immersion tests with sodium chloride, as well as with neutral saline mist, and these tests are quite aggressive and provide corrosion of the material when not well treated. Corrosion points were only seen at the intersections performed, and in the rest of thearea, no points were detected. Conclusions: The result of both methodologies was positive, considering tht there was no corrosion in the tested samples, except in the intersections performed, as well as the maintenance of the color in both tested methodologies, which was not expected in the literature. For future work, it is suggested to deepen the study to perform electrochemical impedance spectroscopy tests for exaluate the strength of the anodic film and perform anodizing with the same parameters, however, with different anilines to analyze their behavior.

Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.