Tecnologias de Produção de Frio: Estudo e Análise de Soluções Técnico-económicas

A preocupação com os consumos energéticos é um assunto do qual se tem vindo cada vez mais a ter atenção no sentido de que sejam feitas reduções para que se consiga manter a sustentabilidade do planeta. As indústrias agroalimentares são um dos setores mais importantes em Portugal, sendo que os sistemas de refrigeração são os seus principais consumidores de energia elétrica, ocupando a maior parte da fatia do consumo da instalação. A identificação de oportunidades de racionalização dos consumos de energia toma assim especial importância, tanto na utilização de tecnologias mais eficientes como em medidas de boas práticas, ou seja como são utilizados os serviços. Neste âmbito surge o presente trabalho que tem como objetivo principal estudar duas instalações do mesmo setor e de escalas semelhantes de forma a identificar as diferenças entre elas e de como as tecnologias e os hábitos de utilização de cada uma influenciam nos consumos de energia. Foram estudados os sistemas de refrigeração e os seus principais constituintes, bem como as melhorias passiveis de implementar para que conduzissem a uma redução dos consumos energéticos. Assim, foi desenvolvida uma metodologia de auditoria orientada para os sistemas de refrigeração, em que foi aplicada aquando das auditorias às duas instalações. Após toda a recolha da informação acerca das instalações em estudo, fez se a sua análise individual e a comparação entre ambas, daqui foram obtidos os resultados.

Smart offices and intelligent decision rooms

Nowadays computing technology research is focused on the development of Smart Environments. Following that line of thought several Smart Rooms projects were developed and their appliances are very diversified. The appliances include projects in the context of workplace or everyday living, entertainment, play and education. These appliances envisage to acquire and apply knowledge about the environment state in order to reason about it so as to define a desired state for its inhabitants and perform adaptation adaptation to these desires and therefore improving their involvement and satisfaction with that environment.

Hardware and software in smart decision rooms

Since the last decade research in Group Decision Making area have been focus in the building of meeting rooms that could support the decision making task and improve the quality of those decisions. However the emergence of Ambient Intelligence concept contributes with a new perspective, a different way of viewing traditional decision rooms. In this paper we will present an overview of Smart Decision Rooms providing Intelligence to the meeting environment, and we will also present LAID, an Ambient Intelligence Environment oriented to support Group Decision Making and some of the software tools that we already have installed in this environment.

Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets

Studies on microbial characterization of cold-smoked salmon and salmon trout during cold storage were performed on samples available in the Portuguese market. Samples were also classified microbiologically according to guidelines for ready-to-eat (RTE) products. Further investigations on sample variability and microbial abilities to produce tyramine and histamine were also performed. The coefficient of variation for viable counts of different groups of microorganisms of samples collected at retail market point was high in the first 2 wk of storage, mainly in the Enterobacteriaceae group and aerobic plate count (APC), suggesting that microbiological characteristics of samples were different in numbers, even within the same batch from the same producer. This variation seemed to be decreased when storage and temperature were controlled under lab conditions. The numbers of Enterobacteriaceae were influenced by storage temperature, as indicated by low microbial numbers in samples from controlled refrigeration. Lactic acid bacteria (LAB) and Enterobacteriaceae were predominant in commercial products, a significant percentage of which were tyramine and less histamine producers. These results might be influenced by (1) the technological processes in the early stages of production, (2) contamination during the smoking process, and (3) conditions and temperature fluctuations during cold storage at retail market point of sale.