An augmented Lanczos algorithm for the efficient computation of a dot-product of a function of a large sparse symmetric matrix

The Lanczos algorithm is appreciated in many situations due to its speed. and economy of storage. However, the advantage that the Lanczos basis vectors need not be kept is lost when the algorithm is used to compute the action of a matrix function on a vector. Either the basis vectors need to be kept, or the Lanczos process needs to be applied twice. In this study we describe an augmented Lanczos algorithm to compute a dot product relative to a function of a large sparse symmetric matrix, without keeping the basis vectors.

Warranty and optimal reliability improvement through product development

For products sold with warranty, the warranty servicing cost can be reduced by improving product reliability through a development process. However, this increases the unit manufacturing cost. Optimal development must achieve a trade-off between these two costs. The outcome of the development process is uncertain and needs to be taken into account in the determination of the optimal development effort. The paper develops a model where this uncertainty is taken into account. (C) 2003 Elsevier Ltd. All rights reserved.

Evaluation of encapsulation techniques of probiotics for yoghurt

The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products. This review evaluates the merits and limitations of these two techniques, and also discusses the supporting materials and special treatments used in encapsulation processes. (C) 2003 Elsevier Science Ltd. All rights reserved.

Eu só quero chocolate : um estudo sobre a importância de aspectos pessoais e contextuais no consumo de chocolate

Muitos alimentos são conhecidos apenas em alguns grupos humanos, por diversas razões. Outros, entretanto, tornaram-se praticamente universais, sendo conhecidos e apreciados em quase todas as sociedades humanas com condições econômicas que permitam sua inclusão no âmbito do comércio internacional. Um deles, em especial, está no foco de interesse da presente investigação. Não se trata de alimento relevante para a composição dos hábitos alimentares cotidianos em qualquer grupo humano, mas que ocupa posição privilegiada em termos de preferência em diferentes lugares do mundo: o chocolate. O presente trabalho buscou conhecer e analisar fatores que influenciam o consumo de chocolate de um conjunto de pessoas e as modalidades de explicação ou justificação que apresentam para o seu padrão de consumo e para o tipo de interesse que têm pelo chocolate. Para a coleta de dados foi utilizado um questionário com 62 questões fechadas e 1 questão aberta - que utilizou a técnica da evocação. Participaram 313 homens e mulheres, a maioria na faixa etária entre 16 e 25 anos. Foram exploradas variáveis como situação sócio-econômica, peso corporal, estado de saúde, frequência e quantidade de chocolate consumido, preferência em relação ao consumo de alimentos em geral, além de terem sido verificadas quais situações os participantes admitem estarem associadas a variações no padrão de consumo de chocolate, tendo sido incluídas tanto situações estressantes quanto relaxantes. Foram abordados também alguns pontos considerados controversos a respeito do consumo de chocolate, que são objeto de interesse científico e merecem grande atenção dos meios de comunicação. Houve interesse especial na discussão das diferenças encontradas quando os padrões de consumo de homens e mulheres são comparados. Ficou evidente, no grupo de participantes, que a influência de muitos dos aspectos considerados sobre o consumo do chocolate não se processam de forma idêntica sobre homens e mulheres. Confirma-se a grande difusão cultural da ideia de que mulheres comem mais chocolate que homens e que a seleção de alimentos feminina é mais sensível a fatores associados a variações de estados afetivos, o que pode ter papel na discussão de dependências e transtornos alimentares. Em consonância com a literatura sobre comportamento alimentar, os dados apoiam a proposição de que é insuficiente considerar apenas fatores culturais ou biológicos, de maneira isolada, para explicar os motivos que levam ao consumo de determinados alimentos.

Estudo da cinética e influência dos métodos de secagem sobre as propriedades físico-químicas de soro de leite

O soro de leite é um subproduto da fabricação do queijo, seja por acidificação ou por processo enzimático. Em condições ideais, a caseína do leite se agrega formando um gel, que posteriormente cortado, induz a separação e liberação do soro. É utilizado de diversas formas em toda a indústria alimentícia, possui rica composição em lactose, sais minerais e proteínas. A desidratação é um dos principais processos utilizados para beneficiamento e transformação do soro. Diante disto, o objetivo deste trabalho foi avaliar a influência dos métodos de secagem: liofilização, leito de espuma (nas temperaturas de 40, 50, 60, 70 e 80ºC) e spray-dryer (nas temperaturas de 55, 60, 65, 70 e 75ºC), sobre as características de umidade, proteína, cor e solubilidade do soro, bem como estudar o seu processo de secagem. O soro foi obtido e desidratado após concentração por osmose reversa, testando 11 tratamentos, em 3 repetições, utilizando um delineamento inteiramente casualizado. Os resultados demonstraram que o modelo matemático que melhor se ajustou foi o modelo de Page, apresentado um coeficiente de determinação ajustado acima de 0,98 e erro padrão da regressão em todas as temperaturas abaixo de 0,04 para o método por leito de espuma. Para o método de liofilização os respectivos valores foram 0,9975 e 0,01612. A partir disso, pode-se elaborar um modelo matemático generalizado, apresentando um coeficiente de determinação igual a 0,9888. No caso do leito de espuma, observou-se que à medida que se aumenta a temperatura do ar de secagem, o tempo de secagem diminui e os valores do coeficiente de difusão efetiva aumentam. Porém, a redução no tempo de secagem entre os intervalos de temperatura, diminui com o aumento da mesma. A energia de ativação para a difusão no processo de secagem do soro foi de 26,650 kJ/mol e para todas as avaliações físico-químicas e tecnológicas, a análise de variância apresentou um valor de F significativo (p<0,05), indicando que há pelo menos um contraste entre as médias dos tratamentos que é significativo.

Integrating environmental and economic life cycle analysis in product development: a material selection case study

Purpose Achieving sustainability by rethinking products, services and strategies is an enormous challenge currently laid upon the economic sector, in which materials selection plays a critical role. In this context, the present work describes an environmental and economic life cycle analysis of a structural product, comparing two possible material alternatives. The product chosen is a storage tank, presently manufactured in stainless steel (SST) or in a glass fibre reinforced polymer composite (CST). The overall goal of the study is to identify environmental and economic strong and weak points related to the life cycle of the two material alternatives. The consequential win-win or trade-off situations will be identified via a Life Cycle Assessment/Life Cycle Costing (LCA/LCC) integrated model. Methods The LCA/LCC integrated model used consists in applying the LCA methodology to the product system, incorporating, in parallel, its results into the LCC study, namely those of the Life Cycle Inventory (LCI) and the Life Cycle Impact Assessment (LCIA). Results In both the SST and CST systems the most significant life cycle phase is the raw materials production, in which the most significant environmental burdens correspond to the Fossil fuels and Respiratory inorganics categories. The LCA/LCC integrated analysis shows that the CST has globally a preferable environmental and economic profile, as its impacts are lower than those of the SST in all life cycle stages. Both the internal and external costs are lower, the former resulting mainly from the composite material being significantly less expensive than stainless steel. This therefore represents a full win-win situation. As a consequence, the study clearly indicates that using a thermoset composite material to manufacture storage tanks is environmentally and economically desirable. However, it was also evident that the environmental performance of the CST could be improved by altering its End-of-Life stage. Conclusions The results of the present work provide enlightening insights into the synergies between the environmental and the economic performance of a structural product made with alternative materials. Further, they provide conclusive evidence to support the integration of environmental and economic life cycle analysis in the product development processes of a manufacturing company, or in some cases even in its procurement practices.

The quest for a sustainable product: An environmental study of tyre recyclates

The main objective of the present study is to assess the environmental advantages of substituting aluminium for a polymer composite in the manufacture of a structural product (a frame to be used as a support for solar panels). The composite was made of polypropylene and a recycled tyres’ rubber granulate. Analysis of different composite formulations was performed, to assess the variation of the environmental impact with the percentage of rubber granulate incorporation. The results demonstrate that the decision on which of the two systems (aluminium or composite) has the best life cycle performance is strongly dependent on the End-of Life (EoL) stage of the composite frame. When the EoL is deposition in a landfill, the aluminium frame performs globally better than its composite counterpart. However, when it is incineration with energy recovery or recycling, the composite frame is environmentally preferable. The raw material production stage was found to be responsible for most of the impacts in the two frame systems. In that context, it was shown that various benefits can accrue in several environmental impact categories by recycling rubber tyres and using the resulting materials. This is in a significant part also due to the recycling of the steel in the tyres. The present work illustrates how it is possible to minimize the overall environmental impact of consumer products through the adequate selection of their constitutive materials in the design stage. Additionally it demonstrates how an adequate EoL planning can be an important issue when developing a sustainable product, since it can highly influence its overall life cycle performance.

A creative solution for rapid and inexpensive model-making in product design processes

Innovative Developments in Virtual and Physical Prototyping

A creative solution for rapid and inexpensive model-making in product design processes

Rapid prototyping (RP) is an approach for automatically building a physical object through solid freeform fabrication. Nowadays, RP has become a vital aspect of most product development processes, due to the significant competitive advantages it offers compared to traditional manual model making. Even in academic environments, it is important to be able to quickly create accurate physical representations of concept solutions. Some of these can be used for simple visual validation, while others can be employed for ergonomic assessment by potential users or even for physical testing. However, the cost of traditional RP methods prevents their use in most academic environments on a regular basis, and even for very preliminary prototypes in many small companies. That results in delaying the first physical prototypes to later stages, or creating very rough mock-ups which are not as useful as they could be. In this paper we propose an approach for rapid and inexpensive model-making, which was developed in an academic context, and which can be employed for a variety of objects.

Health promoting and sensory properties of phenolic compounds in food

Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification commonly used to analyze these compounds. Moreover, the role of phenolic compounds in scavenging oxidative stress and the techniques of in vitro antioxidant evaluation are discussed. In vivo studies to evaluate the biological effects of these compounds and their impact on chronic disease prevention are presented as well. Finally, it was discussed the role of these compounds on the sensory quality of foods.