Evaluation of Different Conditions of Contact for Caprolactam Migration from Multilayer Polyamide Films into Food Simulants

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O trabalho associado como princípio educativo e a educação escolar: notas a partir das fábricas recuperadas brasileiras e argentinas

This article aims to discuss the school education and other forms of education at Recovered Factories (RFs) in Latin America, especially in Brazil and Argentina. To achieve our goal, we made a brief assessment of the current historical moment, and then we try to differentiate the anti-capital struggles from the punctual struggles. In the third and fourth sections, we observed RF’s positive aspects (Associated Labor as an educational principle) and the negative ones: the cooptation by the State or the degeneration at the capitalist market. The projects of professional education in RFs, the demands of school contents and form flagged by FRs were exposed in the fifth section.

Reféns na Cidadela Inimiga:a relação universidade-movimentos sociais na América Latina

This article discusses the recent historical contingencies that placed the universitary left on the defensive and, simultaneously, the attempts of approach of some researchers-extensionists with social movements. To put in historical perspective the discussion of the relation between universities and social movements in historical perspective, we rescued the Córdoba reform (argentine university reform of 1918), the teachings of Latin American classic authors, and we produced an overview about the Reform and the long cycle of educational counter-reform in Latin America. Regarding the relation between universities and social movements, we focus on the analysis of experiences in the fields of popular habitation, agroecology and recovered factories, once we believe that these experiences bring advances in self-management, decommodification, intellectual-social movements, etc. However, these are by no means free of contradictions.

Avaliação de qualidade de amidos de mandioca modificados utilizados na fabricação de pão de queijo

The food industry looks for new ways and strategies to standardize the marketing products in the customer market. The modification of the cornflour that are produced in the manufacturing of the cheese bread has been one of the these ways, since some raw materials that are used to make the cornflour present different features in each supplyed allotment. The present research had as a main purpose to analyse such features looking forward to improving the quality of the final product. Thus, some tests were done to verify the pH, humidity and acidity; it was checked the percentage of carbonyl and carboxylic groups and the power of expansion to five different allotments and to farina, for example: pre-gel, natural, expandex farina as the combination of the three cited kinds. After diversifying the allotments, different results were acquired, even to an unique kind of farina and it was not possible to correlate the results of acidity, the percentage of carbonyl and carboxylic groups and the power of expansion. The pH and humidity are proper for each kind of farina. This way, the raw materials that are used for each cheese bread manufacturing must be analysed in each allotment

Projeto DMAIC com ferramentas six sigma para redução de custos logísticos de uma multinacional

This work has a focus on project execution DMAIC ( Define Measure Analyze Implement Control) , using the statistical and quality tools to identify , analyze and implement improvements in a given process in order to reduce costs telephony transport of a multinational consumer goods . The multinational consumer goods to be studied has outsourced carriers who perform the distribution of its products , which may lead them straight to their factories or one of its distribution centers to the points of sale ( supermarkets , bakeries , gas stations , convenience cafeterias , among others ) . Whenever there is an unexpected situation or some problem at the time of delivery of the goods to the customer opens an occurrence , ie , the carrier responsible for contacts ( 0800 ) with the contact center company of consumer goods which in turn registers the occurrence, analyzes and sends a response action to the carrier . This work will study the problem with a high number of connections to handle occurrence , through analysis and data collection , identify improvement opportunities, implement them and monitor the results to ensure that the gain and loss reduction are sustainable

Manual de procedimentos técnicos para manutenção preventiva em empilhadeiras na área de prestação de serviços

The service area is in full development in the world, and it is proven the benefits of outsourcing services to large companies, which deliver services and manufacturing experts can focus only on production of their products. In the case of cargo handling is no different, many factories hire specialized companies to reduce fixed costs and factory overhead. And with the intense competition in the market, service providers are increasingly seeking to reduce costs in order to offer services at competitive prices. So if we see a growing need to train its employees to perform services faster and with better quality. In this work, will be a handbook of technical procedures for preventive maintenance, as well as a catalog of parts required to perform the same for Toyota 8 Series forklifts. Will be developed also tools to control and carry out the preventive maintenance of these trucks, such as Check-list and a manual of tools needed for each procedure. The results show that service quality has improved considerably and the cost of wrong parts decreases more than 15%

Plano de responsabilidade social empresarial para a Raízen: projeto 4 patas

The process of globalization resulted in a variety of new products emerging. Companies were obliged to find new ways of maintaining the attractiveness for their products to sustain their brands in the economic field. So in this scenario social accountability became an important subject for companies that want to achieve a positive image among consumers. This paper aims to explain how organizational communication is essential to create and manage social accountability in a company. Aiming to explain the relation between organizational communication and social accountability, this final project had three main purposes: establish the connection between organizational communication and social accountability, point out and discuss the main strategies in this communication field, and then propose an action plan for Raízen to solve an established problem in one of its factories

Queijos tipo parmesão ralados industrialmente e no ato da venda, adquiridos no comércio varejista, como fontes de agentes deteriorantes e patogênicos

Pós-graduação em Medicina Veterinária - FCAV

Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Recuperação da palha da cana-de-açúcar para a produção de energia elétrica e etanol celulósico

Pós-graduação em Engenharia Mecânica - FEIS

Rememorando vidas: lembranças de velhos trabalhadores

Pós-graduação em Serviço Social - FCHS

Análise global da diversidade de microorganismo importantes para a fermentação nas usinas de álcool: uma abordagem utilizando metagenômica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Utilização de melaço, manipueira e soro de queijo como substratos para produção de biossurfactante por Bacillus Pumilus e sua aplicação em biorremediação de solo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)