BIM: innovation in design management, influence and challenges of implementation

The construction industry is widely being criticised as a fragmented industry. There are mounting calls for the industry to change. The espoused change calls for collaboration as well as embracing innovation in the process of design, construction and across the supply chain. Innovation and the application of emerging technologies are seen as enablers for integrating the processes ‘integrating the team’ such as building information modelling (BIM). A questionnaire survey was conducted to ascertain change in construction with regard to design management, innovation and the application of BIM as cutting edge pathways for collaboration. The respondents to the survey were from an array of designations across the construction industry such as construction managers, designers, engineers, design coordinators, design managers, architects, architectural technologists and surveyors. There was a general agreement by most respondents that the design team was responsible for design management in their organisation. There is a perception that the design manager and the client are the catalyst for advancing innovation. The current state of industry in terms of incorporating BIM technologies is posing a challenge as well as providing an opportunity for accomplishment. BIM technologies provide a new paradigm shift in the way buildings are designed, constructed and maintained. This paradigm shift calls for rethinking the curriculum for educating building professionals, collectively.

Interactive sensory objects for improving access to heritage

In this project we explore how to enhance the experience and understanding of cultural heritage in museums and heritage sites by creating interactive multisensory objects collaboratively with artists, technologists and people with learning disabilities. We focus here on workshops conducted during the first year of a three year project in which people with learning disabilities each constructed a 'sensory box' to represent their experiences of Speke Hall, a heritage site in the UK. The box is developed further in later workshops which explore aspects of physicality and how to appeal to the entire range of senses, making use of Arduino technology and basic sensors to enable an interactive user experience.

Atribuição de causalidade e de controle a loucura por diversos profissionais e por religiosos

O presente trabalho objetivou conhecer a percepção de profissionais de nível superior e religiosos sobre as causas e o controle da doença mental. Levantou-se opiniões de 360 profissionais (psicólogos, médicos e médicos psiquiatras, enfermeiros e enfermeiros psiquiatras, assistentes sociais, sociólogos, técnicos de administração, economistas e engenheiro s) e 60 religiosos (padres e freiras). Foram utilizadas duas escalas em forma de questionário: a Mental Health of Locus of Origin (MHLO) e a Mental Health Locus of Control (MHLC). Foi feita a distribuição dos sujeitos de acordo com os pontos obtidos em cada escala; discriminou-se o número de sujeitos que acreditam mais nas causas orgânicas da doença mental e o número de sujeitos que acreditam nas causas ambientais, segundo cada item da MHLO. Também discriminou-se quantos sujeitos acreditam que o sucesso da psicoterapia depende mais do comportamento do cliente e os que acreditam que tal sucesso depende mais da capacidade do terapeuta, segundo cada item da MHLC. Caluulou-se o coeficiente de correlação entre locus de origem e locus de controle da doença mental, e coeficiente de confiabilidade das duas escalas. As principais conclusões indicam que os psicólogos, assistentes sociais e ·sociólogos acreditam mais que os médicos e enfermeiros e estes mais do que os religiosos e os tecnólogos que a doença mental e causada por fatores ambientais e que o seu controle depende mais do comportamento do cliente do que d a capacidade do terapeuta.

Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp

The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degrees C). The Guggenheim-Anderson-deBoer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy-controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant.

OPTIMIZATION OF EXTRUSION COOKING PROCESS FOR CHICKPEA (CICER-ARIETINUM, L) DEFATTED FLOUR BY RESPONSE-SURFACE METHODOLOGY

Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123-137-degrees-C) and feed moisture (13-27% d.s.b.) were selected at five levels (rotatable five level composite design: - square-root 2, -1, 0, 1, + square-root 2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extrudate and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.

Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior.

Study of antioxidant activity of non-conventional Brazilian fruits

This study aimed to analyze the proximate composition of seeds from some non-conventional Brazilian fruits, as well as to evaluate the antioxidant activity through DPPH • free radical and to quantify the total phenolic compounds. To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 min, in a ratio of 1:3 (seeds:ethyl alcohol), under continuous agitation, at room temperature. Then, the mixtures were filtered and the supernatants were subjected to rotary evaporator under pressure reduced to 40 °C. The results report that the seeds of non-conventional fruits are remarkable sources of lipids, and the extraction of oil from these seeds could be an alternative for the commercial utilization of waste. They also presented significant percentages of protein and carbohydrates. Ethanol extracts of seeds from non-conventional Brazilian fruits showed relevant antioxidant activity and high amount of phenolic compounds. Therefore Brazilian non-conventional fruits can be used as functional food products or feed. © 2011 Association of Food Scientists & Technologists (India).

Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents

The recovery of phenolic compounds of Eugenia pyriformis using different solvents was investigated in this study. The compounds were identified and quantified by reverse-phase high-performance liquid chromatography coupled with ultraviolet-visible diode-array detector (RP-HPLC-DAD/UV-vis). Absolute methanol was the most effective extraction agent of phenolic acids and flavonols (588.31 mg/Kg) from Eugenia pyriformis, although similar results (p ≤ 0.05) were observed using methanol/water (1:1 ratio). Our results clearly showed that higher contents of phenolic compounds were not obtained either with the most or the least polar solvents used. Several phenolic compounds were identified in the samples whereas gallic acid and quercetin were the major compounds recovered. © 2012 Association of Food Scientists & Technologists (India).

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm -1 and due to axial deformation these bands changed with the crystal structure of the starch samples. © 2012 Association of Food Scientists & Technologists (India).

Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage

The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This study aimed to verify how the variation in temperature influences the lipolytic metabolism of the psychrotrophic organisms. Samples of raw milk were collected and submitted to laboratorial analysis as follows: psychrotrophic bacteria count, lipolytic bacteria count, and free fatty acids dosage. Each sample was divided into 3 aliquots and then incubated at 4, 8, and 12 °C, respectively. For each temperature, analyses were repeated after 12, 24, and 48 h of storage. Despite the psychrotrophs growth increase, according to temperature rise, the lipolytic metabolism was not consistent and presented the lower index at 8 °C, suggesting an intensification of the proteolytic compensatory activity at this temperature. © 2013 Institute of Food Technologists®.

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants. © 2011 Association of Food Scientists & Technologists (India).

Políticas educacionais para a educação tecnológica: a proposta do Curso Superior de Tecnologia em Gestão de Recursos Humanos da FAP e o histórico dualismo da educação brasileira

O presente estudo analisou as políticas públicas voltadas para a Educação Profissional e Tecnológica e sua influência sobre o projeto pedagógico do Curso Superior de Tecnologia em Gestão de Recursos Humanos da Faculdade do Pará e, em particular, como este Curso se apresenta ante ao histórico processo dual de oferta da educação no Brasil. Para tanto, analisamos o conteúdo das políticas públicas voltadas para a educação Profissional e Tecnológica no Brasil, a partir da década de 1990. Utilizamos os procedimentos da pesquisa qualitativa, fazendo uso de entrevistas e de análise documental, para analisar o nosso objeto. Partimos da hipótese segundo a qual as políticas de educação profissional e tecnológica de nosso país pressupõem a formação especificamente para o trabalho e visam a conformação das classes sociais fundamentais, proprietárias e não-proprietárias, e que o Curso Superior de Tecnologia em Gestão de Recursos Humanos da Faculdade do Pará fortalece esta mesma perspectiva político-pedagógica. Analisamos os documentos que normatizam os cursos superiores de tecnologia no Brasil, o projeto pedagógico e o desenho curricular do curso em questão e as falas de professores, técnicos, egressos e gestores da instituição à luz de autores identificados com o materialismo histórico. Verificamos que, tanto os documentos normatizadores da educação profissional tecnológica brasileira quanto àqueles que definem a estrutura do curso estudado na Faculdade do Pará têm sido orientados para o desenvolvimento do “fazer”, do “saber-fazer”, não dando conta das bases científicas deste fazer e nem de uma formação que considere as relações histórico-sociais nas quais está inserido. Assim, o direcionamento dado à formação de tecnólogos tem, fundamentalmente, promovido a capacidade de aprendizagem dos processos tecnológicos específicos, incentivando à produção e a inovação científico-tecnológica e suas aplicações no mundo do trabalho, visando o desenvolvimento de competências profissionais tecnológicas, gerais e específicas. Concluímos nosso estudo com a convicção de que o conteúdo das políticas para a educação profissional e tecnológica bem como do Curso Superior de Tecnologia em Gestão de Recursos Humanos fortalecem a histórica dualidade da educação brasileira ao se orientarem apenas para a conformação dos processos formativos as demandas dos setores produtivos e para a aquisição de conhecimentos relativos, unicamente, ao desenvolvimento de funções específicas.

Papel da Ética e da Moral na formação de Engenheiros e Tecnólogos de Alimentos: o caso da UTFPR/Medianeira

Pós-graduação em Educação - FFC