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Resin transfer molding (RTM) is one technique that has been used to produce polymer composites, which consists in injecting a thermoset pre-catalysed resin into a closed mold containing a dry fiber preform. In this sense, this study aims to investigate the effect of the calcium carbonate content (CaCO3) in the polyester resin during the RTM process. Several experiments were conducted using glass fiber mat molded in a RTM system with cavity dimensions 320 x 150 x 3.6 mm, at room temperature, and different injection pressure (0.75 bar) and CaCO3content (0, 10, 20, 30 and 40%). Results of the physical parameters such as viscosity, permeability, and mobility, and flow front position of the resin into the mold along the RTM process are presented and analyzed. From the results was concluded that the higher the injection pressure and lower CaCO3content into the resin, the lower filling time.

This work aims to conduct an experimental study of the drying kinetics of castor bean fruits (Ricinuscommunis L., “BRS Energia” variety). Experiments were conducted using an oven at air temperatures 50 and 70°C and air relative humidity values 16.34 and 6.24%, respectively. The castor bean fruits were considered as a triaxial spheroid. The experimental moisture content data as a function of time were fitted to different lumped models (namely Henderson and Pabis, Page, Midilli and two-term exponential models) available in the literature.The values of the effective moisture diffusivity were obtained from the Fick's diffusion model. Results shows that the two-term drying model could adequately describe the thin layer drying behavior of castor bean fruit, and that the effective moisture diffusivity increases with increasing drying air temperature.

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.