Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

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

Comparative analysis of two techniques for detection and segmentation of moving bodies

This paper makes a comparative analysis of results produced by the application of two techniques for the detection and segmentation of bodies in motion captured in images sequence, namely: 1) technique based on the temporal average of the values of each pixel recorded in N consecutive image frames and, 2) technique based on historical values associated with pixels recorded in different frames of an image sequence.

Anteprojeto de um sistema digital de proteção e controle aplicado em uma subestação elétrica industrial

With the growth of the demand on electric energy in the last decades, the urban distribution and transmission systems have experienced a bigger necessity to improve on the substations, the automation procedures and techniques on the operation maneuvers of such systems, in a sense that better attends the quality levels, availability, continuity and operational reliability. In this way, the objective of the present paper is to perform a study of protection and control on an electrical industrial system involving the procedures of digitizing and maneuvers automatism utilizing operational techniques and other pertinent information used in a typical high-voltage Industrial Electrical System. Analysis were made on short-circuits to specify the main components of the 138 [kV] substation, in addition, there were used digital MiCOM relays to make the protection of the present elements. With that, a program was developed to allow the user to monitor the condition of circuit-breakers through a supervision screen being able to simulate some kinds of faults, as well as observing the characteristics of each device. This way, the importance of having a fast and reliable system that ensures the equipment’s protection and the industrial process continuity due to faults on the electrical system is noticeable. It’s important to highlight that all this digitizing was mainly favored by the development of digital technology on the last years, mainly on microelectronics, also with the appearance of supervision gadgets allowing the development of complex systems in supervision and electric energy control

Usabilidade, percepção estética e força de preensão manual: influência no design ergonômico de instrumentos manuais : um estudo com tesouras de poda

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

Comparative analysis of three hyperthermophilic GH1 and GH3 family members with industrial potential

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

Analysis of the effect of wash water reduction on bleached pulp characteristics

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermal analysis and validation of UV and visible spectrophotometric methods for the determination of new antibiotic tigecycline in pharmaceutical product

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

Methods for qualitative analysis of cefazolin sodium raw material and pharmaceutical product

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Difusão de tecnologia CAD e CNC como ferramenta básica de criação e produção em pequena escala, acessível à comunidade

The high competitiveness and the search for newtechnologies that differentiate the product from the project,require the use of new digital tools. The computer aideddesign - Computed Aided Design (CAD), with electronicmodeling, simulation, structural analysis and production,performed in a virtual environment through the applicationof specific software, are available but their use is stilllimited. There are various software available in languagesand extensions to industrial production which, from 3Dmodeling, they can manage through Computer NumericalControl - Computed Numerical Control (CNC) machiningcenters, laminating, stamping, mold making and otherprocesses productive. This project aims to encouragecreativity and entrepreneurship in the community throughthe provision of technology computer aided design - CAD,with a view to implementation of machining technology.

Innovation in industrial clusters: a survey of footwear companies in Brazil

The aim of this study is to characterize the relationships in innovation and business clustering processes in the productive chain of small and medium enterprises (SME) of Brazil. The object of study are SMEs the local procuctive cluster of the shoes in Franca, State of São Paulo. The conceptual model developed is based on the following constructs: vertical integration, innovation and characteristics of the cluster, and it is focused on identifying the agents that act predominantly in product innovation processes in the cluster. A survey was conducted. It was found that there is cooperation between the companies in the productive arrangement studied, and that shoe manufacturers are those who, predominantly, stimulate innovation within the cluster.

Animal performance, feeding behaviour and carcass traits of feedlot cattle diet fed with agro-industrial by-product as fat source

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

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fatores que Influenciam a flexibilidade da produção de veículos comerciais

Pós-graduação em Engenharia de Produção - FEG