RAFAEL HENRIQUE LAZZARI GARCIA

Abstract

Ao se formar no ColĆ©gio Bandeirantes, em 1998, realizou parte do curso de graduaĆ§Ć£o em CiĆŖncias Sociais pela USP (2000 e 2001) e graduou-se em CiĆŖncias Com HabilitaĆ§Ć£o Em QuĆ­mica nas Faculdades Oswaldo Cruz (2000 a 2003). Desempenhou parte da iniciaĆ§Ć£o cientĆ­fica no IPEN em 2001, na Ć”rea de QuĆ­mica Ambiental, e foi bolsista no agrupamento de processos quĆ­micos do IPT, de 2001 a 2004, aonde trabalhou com cristalizaĆ§Ć£o e caracterizaĆ§Ć£o de matĆ©rias primas industriais. Obteve o grau de Mestre, em 2007, no Instituto de Pesquisas EnergĆ©ticas e Nucleares, na Universidade de SĆ£o Paulo, estudando cerĆ¢micas para cĆ©lulas a combustĆ­vel SOFC, e o grau de Doutor, em 2019, na Ć”rea de caracterizaĆ§Ć£o de combustĆ­veis nucleares. Em 2007, realizou visitas tĆ©cnicas a centros de pesquisas no JapĆ£o, como parte do programa de IntercĆ¢mbio de Grupos de Estudo, patrocinado pela FundaĆ§Ć£o RotĆ”ria. De 2008 a 2010 foi professor voluntĆ”rio no curso de alfabetizaĆ§Ć£o de adultos promovido pelo Rotary Liberdade. Atualmente Ć© pesquisador do Instituto de Pesquisas EnergĆ©ticas e Nucleares, no Centro de CombustĆ­veis Nucleares, responsĆ”vel pelos laboratĆ³rios de fluorescĆŖncia e difraĆ§Ć£o de raios X, e estuda combustĆ­veis para reatores do tipo MTR. (Texto extraĆ­do do CurrĆ­culo Lattes em 4 maio 2023)

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  • Artigo IPEN-doc 24329
    Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch
    2018 - TEIXEIRA, BRUNA S.; GARCIA, RAFAEL H.L.; TAKINAMI, PATRICIA Y.I.; DEL MASTRO, NELIDA L.
    The objective of this work was to evaluate the effect of irradiation treatment on physicochemical properties of three natural polymers, i.e. native potato and corn starches and a typical Brazilian product, cassava starch modified through fermentation-sour cassava- and also to prepare composite hydrocolloid films based on them. Starches were irradiated in a Co-60 irradiation chamber in doses up to 15 kGy, dose rate about 1 kGy/h. Differences were found in granule size distribution upon irradiation, mainly for corn and cassava starch but radiation did not cause significant changes in granule morphology. The viscosity of the potato, corn and cassava starches hydrogels decreased as a function of absorbed dose. Comparing non-irradiated and irradiated starches, changes in the Fourier transform infrared (FTIR) spectra in the 2000-1500 cm(-1) region for potato and corn starches were observed but not for the cassava starch. Maximum rupture force of the starch-based films was affected differently for each starch type; color analysis showed that doses of 15 kGy promoted a slight rise in the parameter b* (yellow color) while the parameter L* (lightness) was not significantly affected; X-ray diffraction patterns remained almost unchanged by irradiation.