Indicadores energéticos: instrumentos de apoio ao desenvolvimento sustentável

Energy indicators are tools to support decision-making on energy. The growing debate on sustainable development, contributed to the energy indicators began to incorporate, besides the traditional economic, social and environmental information. Therefore, taking sustainable development into account, it is important to know contributions and limitations of these tools. The overall goal of this study is to analyze the contributions and limitations of the energy indicators as assets to support sustainable development.This study can be classified as descriptive because it relies on bibliographical and documental material. As a result of documental analysis, 55 energy indicators for sustainable development (EISD) were selected. The selection took place by identification of those indicators through the institutions International Atomic Energy Agency (IAEA), Helio International and World Energy Council (WEC), among 19 institutions involved in research on energy identified in the survey. The study stresses that most of the selected indicators focuses on the economic dimension, 19 EISDs (34.54%), followed by 10 EISDs (18.18%) focused on the environmental dimension, 9 EISDs (16.36%) focused on the social issues, 7 EISDs (12.45%) are classified as resilience, 4 EISDs (7.27%) is about governance, 3 EISDs (5.45%) focused on vulnerability and 3 EISDs (5.45%) is about policy. Despite the inclusion of indicators associated with other dimensions than economy, information provided by those indicators emerges as their own limitation. Because, recently, indicators’ information were used to promote sustainable development as well as the opposite. Additionally, the study identified EISDs whose components were not specified. They may enable generation of information far from the real scenario, if components dissociated EISD would be taking into consideration or even the non-consideration of relevant components. Despite limitations, EISDs assisting decision-makers contributes to the pursuit of sustainable development. But they may be improved through information about environmental issues, such as emission of atmospheric pollutants, soil and water, resulting from energy sources, helps identifying which sources are more or less harmful for sustainable development. However, difficulty in collecting data, identifying the components for calculation of each indicator and even interpretation of this, as analyzed, may not only fail to contribute to sustainable development, as can delay taking corrective or preventive decisions.

Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.