An intelligent system to detect drilling problems through drilled cuttings return analysis

Cuttings return analysis is an important tool to detect and prevent problems during the petroleum well drilling process. Several measurements and tools have been developed for drilling problems detection, including mud logging, PWD and downhole torque information. Cuttings flow meters were developed in the past to provide information regarding cuttings return at the shale shakers. Their use, however, significantly impact the operation including rig space issues, interferences in geological analysis besides, additional personel required. This article proposes a non intrusive system to analyze the cuttings concentration at the shale shakers, which can indicate problems during drilling process, such as landslide, the collapse of the well borehole walls. Cuttings images are acquired by a high definition camera installed above the shakers and sent to a computer coupled with a data analysis system which aims the quantification and closure of a cuttings material balance in the well surface system domain. No additional people at the rigsite are required to operate the system. Modern Artificial intelligence techniques are used for pattern recognition and data analysis. Techniques include the Optimum-Path Forest (OPF), Artificial Neural Network using Multilayer Perceptrons (ANN-MLP), Support Vector Machines (SVM) and a Bayesian Classifier (BC). Field test results conducted on offshore floating vessels are presented. Results show the robustness of the proposed system, which can be also integrated with other data to improve the efficiency of drilling problems detection. Copyright 2010, IADC/SPE Drilling Conference and Exhibition.

Radiation balance at the surface in the city of So Paulo, Brazil: diurnal and seasonal variations

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização do custeio baseado em atividades em centro de material e esterilização como ferramenta gerencial

Pós-graduação em Enfermagem (mestrado profissional) - FMB

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.