SIRCo: uma arquitetura para Sensoriamento Inteligente de Rádios Cognitivos

The increased demand for using the Industrial, Scientific and Medical (ISM) unlicensed frequency spectrum has caused interference problems and lack of resource availability for wireless networks. Cognitive radio (CR) have emerged as an alternative to reduce interference and intelligently use the spectrum. Several protocols were proposed aiming to mitigate these problems, but most have not been implemented in real devices. This work presents an architecture for Intelligent Sensing for Cognitive Radios (ISCRa), and a spectrum decision model (SDM) based on Artificial Neural Networks (ANN), which uses as input a database with local spectrum behavior and a database with primary users information. For comparison, a spectrum decision model based on AHP, which employs advanced techniques in its spectrum decision method was implemented. Another spectrum decision model that considers only a physical parameter for channel classification was also implemented. Spectrum decision models evaluated, as well as ISCRa's architecture were developed in GNU-Radio framework and implemented on real nodes. Evaluation of SDMs considered metrics of: delivery rate, latency (Round Trip Time - RTT) and handoff. Experiments on real nodes showed that ISCRa architecture with ANN based SDM increased packet delivery rate and presented fewer frequency variation (handoff) while maintaining latency. Considering higher bandwidth as application's Quality of Service requirement, ANN-SDM obtained the best results when compared to other SDM for cognitive radio networks (CRN).

Desenvolvimento de barra alimentícia adicionada de café: estudo de marketing

The consumption of snack bars is based especially on the demand for practical and nutritious food. Coffee is highlighted for being appreciated and consumed worldwide, presenting elevated antioxidant activity, in addition to peculiar sensorial attributes. Therefore, it has great potential for use in many formulations. However, the success in the acceptance of a new product also derives from adequate marketing strategies. In this context, the present study aimed at evaluating the feasibility of introducing to the market a snack bar added with coffee, by means of sensorial acceptance and purchase intent of the consumers, in addition to identifying the best concept and the possible market segments. This work was a qualitative, by means of a focus group (content analysis), and quantitative research, by means of sensorial analysis and structures questionnaires (descriptive – frequency distribution, arithmetic mean, crosstabs and t test – and multivariate – cluster and discriminate analysis - statistical techniques). With the results, we showed that the main aspects considered by the consumers regarding the snack bar added with coffee. According to the qualitative evaluation, the consumer prefers packaging with matte colors ranging in the tones related to the coffee grain. The analysis of the quantitative data allows us to infer that the evaluations of the product regarding overall impression, purchase intent, preference and expectation before and after consuming the product are better for packaging containing the information “special coffee flavor – 100% arabic”. Regarding market segment, it was possible to conclude that, of the three extracted groups, the group of “healthy and conscious consumers” was the segment with higher potential for exploitation regarding purchase and consumption of the snack bar added with coffee.