Tem se verificado atualmente um aumento acentuado na demanda de mercado em relação a óleos vegetais das mais diversas fontes naturais, destacando-se as aplicações em derivados alimentícios que cobrem desde a formulação de produtos, em que a viscosidade para alimentos líquidos é parâmetro fundamental para caracterização e avaliação de textura destes, até a transformação e obtenção de ésteres a partir de triacilglicerí-deos, ou ainda o emprego dos óleos vegetais diretamente na formulação de combustíveis minerais (CONCEIÇÃO et al., 2005). Qualquer que seja a forma de obtenção ou emprego dos óleos vegetais, o conhecimento de propriedades termofísicas, tais como densidade, viscosidade, condutividade e difusividade térmica é de fundamental importância para a consecução das etapas de projeto de equipamentos e de processos ou mesmo para especificação do produto.Até o presente, poucos estudos referentes ao comportamento reológico de óleos vegetais têm sido reportados na literatura (SANTOS et al., 2005;ENCINAR et al., 2002). Alguns trabalhos apresentados, no entanto, referem-se a tais medidas para triacilglicerídeos puros e misturas binárias de triacilglicerídeos de cadeias curtas (EITMAN; GOODRUM, 1993;RABELO et al., 2000). No entanto, informações sobre propriedades térmicas, especificamente, condutividade e difusividade térmica de óleos vegetais são escassas. Na indústria de alimentos, contudo, o conhecimento de tais propriedades se faz necessário para o projeto e desenvolvimento de cálculos, de equipamentos e processos que envolvam transferência de calor, podendo-se citar o exemplo de projetos para equipamentos voltados à refrigeração, tratamento térmico e armazenamento de alimentos.Geralmente, nas determinações experimentais das propriedades térmicas de alimentos, a maior dificuldade é atribuída à grande dependência destas em relação à temperatura e composição. Ainda, a maioria dos estudos envolvendo o desenvolvimento de modelos matemáticos e medidas experimentais de propriedades térmicas de alimentos é realizada utilizando sistemas modelo, e os resultados são aplicados para alimentos AbstractThis work reports experimental data of thermal conductivity and dynamic viscosity of the following refined vegetable oils: rice, soybean, corn oil, sunflower, cottonseed, and olive oil. Measurements of thermal properties were carried out in a cell coupled to a thermostatic bath in the temperature range of 20-70 °C, using a single-needle stainless steel sensor. It was experimentally observed that the thermal conductivity decreased slightly with increasing temperature for all samples investigated. The gravimetric method was employed for density data acquisition, and revealed no significant difference among the values obtained. The Brookfield apparatus was employed in measuring the dynamic viscosity and it was verified that a raise in temperature led to a sharp decrease for this property for all samples investigated. Keywords: vegetable oil; density; viscosity; thermal conductivity. ResumoO presente trabalho tem por objetivo reporta...
BackgroundChronic pain (CP) has serious medical and social consequences and leads to economic burden that threatens the sustainability of healthcare services. Thus, optimized management of pain tools to support CP patients in adjusting to their condition and improving their quality of life is timely. Although acceptance and commitment therapy (ACT) is considered an evidence-based psychological approach for CP, evidence for the efficacy of online-delivered ACT for CP is still scarce. At the same time, studies suggest that self-compassion mediates the change in disability and psychopathological symptoms in ACT interventions for CP, although self-compassion is not a specific target in ACT. Thus, an explicit focus on self-compassion might increase the efficacy of ACT interventions for CP, although this hypothesis has not been tested. This study aims to develop an eHealth ACT and compassion-based self-management intervention for CP, the iACTwithPain, and to compare its efficacy in improving health outcomes to a similar ACT-only intervention and a medical TAU group.MethodsThe eHealth platform that will host the interventions will be developed using a flat design identity and will be interactive. The iACTwithPain intervention will comprise eight weekly self-management sessions and will be developed taking into consideration the psychological flexibility model applied to CP, with the addition of explicit compassion-based components. To analyze whether the iACTwithPain intervention will present superiority in improving CP’s impact and related health markers over the two other conditions, this study will follow an RCT design with three arms. CP patients will be recruited through direct contact with patient associations and healthcare services and a national press release in Portugal. Outcome measurement will be conducted at baseline, post-intervention and at 3- and 6-month follow-ups. The interventions’ acceptability will also be assessed.DiscussionThe iACTwithPain intervention is expected to improve CP patients’ psychosocial functioning, quality of life, and empowerment, by promoting adaptive disease management and regulation of pain-related internal experiences. Results will contribute to a better understanding on the pertinence of adding compassion elements to ACT for CP and to reach an optimized intervention for CP.Clinical Trial RegistrationThis trial has been registered at ClinicalTrials.Gov (NCT04200183; 16 December 2019; https://clinicaltrials.gov/ct2/show/NCT04200183). The current manuscript comprises the first version of this clinical trial’s protocol.
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