Resolução do problema de carregamento e descarregamento de contêineres em terminais portuários via Beam Search

One problem that has been happening frequently in port terminals is the poor planning of the loading and unloading of containers. The reason of this problem is the lack of an efficient method that provides the best means of these operations. The main goal of this work is, to implement a method that provides the best ways to perform the loading and unloading of containers, at each port and thus bring a great saving for these terminals, since the number of moves is directly proportional to cost. To carry out this program was used the idea that the containers are placed in vertical stacks, where the access can be done only by the top of the stack, so the ship was treated as an matrix and to fill it, two rules were created for loading and two for unloading. To obtain the best sequence of rules was used Beam Search method, which is an enumeration type implicit method that analyzes only the best solution of the tree generated. Thus, the program developed in the Java language, provides the best way to perform the loading and unloading ports and the way as the ship leaves each port using a graphical interface

Análise da qualidade microbiológica em leite pasteurizado, tipo C, recém pasteurizado e na data de validade

The conservation of raw milk for long periods of time under refrigeration can result in the lost of its quality. This happens because bacterias, capable of developing in low temperatures, as psichrotrophics, in milk, associates with its enzymatic activities, are capable to degradate it. Although the pasteurization of milk sufficiently diminishes the transmission of the illnesses, that generally eliminates such microorganisms, is not a total efficient process because many enzymes produced for such bacterias are termostable, being able to resist the treatment and to remain active, leading to the loss of the quality of milk and its derivatives. The Normative Instruction 51 of 2002 established that milk must be cooled and stored in the production property, what resulted increasing the incidence of such bacteria in population destined milk. In some parts of the world contaminated milk is causing serious risks to the health of the population, assuming great importance in Public Health, mainly in relation to the hygienic-sanitary conditions of the product. ANVISA establishes, thus, maximum bacteriological concentration that must be evidenced before commercializing the product, guaranteeing the quality of milk as proper for consumption. Based on these aspects, the objective of this work is the microbiological analysis of 30 milk samples type C, collected in bakeries of the city Botucatu, in the state of São Paulo. Analysis were made to determinate the most likely number of termotolerants coliforms, as well the number of colony units of psichrotrophics bacterias, the presence of Salmonella and the enumeration of positive Staphylococcus aureus, at the moment of purchase and validity of the products

Estudo da implementação do Warehouse Management System em uma empresa produtora de embreagens

In the supply chain management there are several risk factors that must be mitigated to increase the flow of production and as a possible solution the literature cites the implementation of a warehouse management system, but this subject is few explored. This thesis has as main objective the study of the implementation of a warehouse management system in a company from the automotive sector that produces clutches. As results, are shown data of the characterization of items; as well as data and comparisons between disruptions in production reports due to lack of material before and after the implementation of WMS and is presented the result of a questionnaire applied to the involved on the implementation of the system, the results were associated with the risk factors on the implementation of the system studied on the literature review, and enumeration of the results that are not associated with any factors previously studied. And finally, the study is concluded and are recommended future studies related to the theme

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

Efeito do tirosol sobre biofilmes de Streptococcus mutans

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

Qualidade microbiológica e perfil de sensibilidade antimicrobiana dos isolados de tilápias (Oreochromis spp.) de pesque-pague da microrregião do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do farnesol sobre fatores de virulência de Candida albicans e Streptococcus mutans

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