Reaproveitamento e caracterização dos resíduos orgânicos provenientes do Programa MESA DA SOLIDARIEDADE da CEASA/RN

As an auxiliary tool to combat hunger by decreasing the waste of food and contributing for improvement of life quality on the population, CEASA/RN has released from August/03 to August/05 the program MESA DA SOLIDARIEDADE. Despite of the positive results of this program, that has already distributed around 226 tons of food, there is still food being thrown in the trash as the deliver of the same food in its natural form would be a health risk to those who would consume it and only the correct processing of this food can make it edible. This work has as a goal the reuse of solid residues of vegetal origin generated by the CEASA/RN, through the Program MESA DA SOLIDARIEDADE and the characterization of the product obtained so it might be used as a mineral complement in the human diet. To the collecting of samples (from September until December /2004) it was developed a methodology having as a reference the daily needs of mineral salts for infants at the age of seven to ten. The sample was packed in plastic bags and transported in an ambient temperature to the laboratory where it was selected, weighted, disinfected, fractionated and dried to 70ºC in greenhouse. The dry sample was shredded and stored in bottles previously sterilized. The sample in nature was weighted in the same proportion of the dry sample and it was obtained a uniform mass in a domestic processor. The physical-chemical analyses were carried out in triplicate in the samples in nature and in the dry product, being analyzed: pH, humidity, acidity and soluble solids according to IAL (1985), mineral salts contents (Ca, K, Na, Mg, P and Fe) determined by spectrophotometry of Atomic Absorption, caloric power through a calorimetric bomb and presence of fecal traces and E. coli through the colilert method (APHA, 1995). During this period the dry food a base of vegetables presented on average 5,06% of humidity, 4,62 of pH, acidity of 2,73 mg of citric acid /100g of sample, 51,45ºBrix of soluble solids, 2.323,50mg of K/100g, 299,06mg of Ca/100g, 293mg of Na/100g, 154,66mg of Mg/100g, 269,62mg of P/100g, 6,38mg of Fe/100g, caloric power of 3,691Kcal/g (15,502KJ/g) and is free of contamination by fecal traces and E..coli. The dry food developed in this research presented satisfactory characteristics regarding to its conservation, possessing low calories, constituting itself a good source of potassium, magnesium, sodium and iron that can be utilized as a food complement of these minerals

Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

Formal verification of PLC programs using the B Method

PLCs (acronym for Programmable Logic Controllers) perform control operations, receiving information from the environment, processing it and modifying this same environment according to the results produced. They are commonly used in industry in several applications, from mass transport to petroleum industry. As the complexity of these applications increase, and as various are safety critical, a necessity for ensuring that they are reliable arouses. Testing and simulation are the de-facto methods used in the industry to do so, but they can leave flaws undiscovered. Formal methods can provide more confidence in an application s safety, once they permit their mathematical verification. We make use of the B Method, which has been successfully applied in the formal verification of industrial systems, is supported by several tools and can handle decomposition, refinement, and verification of correctness according to the specification. The method we developed and present in this work automatically generates B models from PLC programs and verify them in terms of safety constraints, manually derived from the system requirements. The scope of our method is the PLC programming languages presented in the IEC 61131-3 standard, although we are also able to verify programs not fully compliant with the standard. Our approach aims to ease the integration of formal methods in the industry through the abbreviation of the effort to perform formal verification in PLCs

Processing of highly porous titanium parts by metal injection moulding in combination with innovative plasma treatment

A combinação da Moldagem por Injeção de pós Metálicos (Metal Injection Moulding MIM) e o Método do Retentor Espacial (Space Holder Method - SHM) é uma técnica promissora para fabricação de peças porosas de titânio com porosidade bem definida como implantes biomédicos, uma vez que permite um alto grau de automatização e redução dos custos de produção em larga escala quando comparado a técnica tradicional (SHM e usinagem a verde). Contudo a aplicação desta técnica é limitada pelo fato que há o fechamento parcial da porosidade na superfície das amostras, levando ao deterioramento da fixação do implante ao osso. E além disso, até o presente momento não foi possível atingir condições de processamento estáveis quando a quantidade de retentor espacial excede 50 vol. %. Entretanto, a literatura descreve que a melhor faixa de porosidade para implantes de titânio para coluna vertebral está entre 60 - 65 vol. %. Portanto, no presente estudo, duas abordagens foram conduzidas visando a produção de amostras altamente porosas através da combinação de MIM e SHM com o valor constante de retentor espacial de 70 vol. % e uma porosidade aberta na superfície. Na primeira abordagem, a quantidade ótima de retentor espacial foi investigada, para tal foram melhorados a homogeneização do feedstock e os parâmetros de processo com o propósito de permitir a injeção do feedstock. Na segunda abordagem, tratamento por plasma foi aplicado nas amostras antes da etapa final de sinterização. Ambas rotas resultaram na melhoria da estabilidade dimensional das amostras durante a extração térmica do ligante e sinterização, permitindo a sinterização de amostras de titânio altamente porosas sem deformação da estrutura.