Análise operacional e econômica do processamento de madeira de Eucalitpo com Hypro em região montanhosa

O processo constante de avaliação técnica e econômica dos sistemas de colheita de madeira é intrínseco às empresas florestais, devido ao fato de corresponder a uma fase de suma importância que despende elevado investimento financeiro. No experimento deste trabalho, estudaram-se o rendimento operacional e custos operacionais e de produção do processador florestal Hypro. A análise técnica englobou estudos de tempos e movimentos pelo método de tempo contínuo. O rendimento operacional foi determinado através do volume, em metros cúbicos de madeira processada. A análise econômica incorporou os parâmetros do custo operacional, custo de processamento da madeira e rendimento energético. A análise dos dados evidenciou que o rendimento operacional por hora efetiva de trabalho foi de 38 árvores e, em metros cúbicos sem casca por hora efetiva de trabalho, de 11,68 m³ h-1, com custo de processamento de madeira sem casca de US$ 6.85 por metro cúbico.

Identificação de nematóides através de técnicas de processamento inteligentes de imagens

abstract

Algoritmos genéticos e processamento paralelo aplicados à definição e treinamento de redes neurais perceptron de múltiplas camadas

ln this work, it was deveIoped a parallel cooperative genetic algorithm with different evolution behaviors to train and to define architectures for MuItiIayer Perceptron neural networks. MuItiIayer Perceptron neural networks are very powerful tools and had their use extended vastIy due to their abiIity of providing great resuIts to a broad range of appIications. The combination of genetic algorithms and parallel processing can be very powerful when applied to the Iearning process of the neural network, as well as to the definition of its architecture since this procedure can be very slow, usually requiring a lot of computational time. AIso, research work combining and appIying evolutionary computation into the design of neural networks is very useful since most of the Iearning algorithms deveIoped to train neural networks only adjust their synaptic weights, not considering the design of the networks architecture. Furthermore, the use of cooperation in the genetic algorithm allows the interaction of different populations, avoiding local minima and helping in the search of a promising solution, acceIerating the evolutionary process. Finally, individuaIs and evolution behavior can be exclusive on each copy of the genetic algorithm running in each task enhancing the diversity of populations

Característica físico-química e sensorial de geleia elaborada com polpa e suco de acerola

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

Processamento embarcado aplicado a um sistema de deteccão de vazamentos

Embedded systems are widely spread nowadays. An example is the Digital Signal Processor (DSP), which is a high processing power device. This work s contribution consist of exposing DSP implementation of the system logic for detecting leaks in real time. Among the various methods of leak detection available today this work uses a technique based on the pipe pressure analysis and usesWavelet Transform and Neural Networks. In this context, the DSP, in addition to do the pressure signal digital processing, also communicates to a Global Positioning System (GPS), which helps in situating the leak, and to a SCADA, sharing information. To ensure robustness and reliability in communication between DSP and SCADA the Modbus protocol is used. As it is a real time application, special attention is given to the response time of each of the tasks performed by the DSP. Tests and leak simulations were performed using the structure of Laboratory of Evaluation of Measurement in Oil (LAMP), at Federal University of Rio Grande do Norte (UFRN)

Sistema Híbrido de Inferência Baseado em Análise de Componentes Principais e Redes Neurais Artificiais Aplicado a Plantas de Processamento de Gás Natural

Nowadays, where the market competition requires products with better quality and a constant search for cost savings and a better use of raw materials, the research for more efficient control strategies becomes vital. In Natural Gas Processin Units (NGPUs), as in the most chemical processes, the quality control is accomplished through their products composition. However, the chemical composition analysis has a long measurement time, even when performed by instruments such as gas chromatographs. This fact hinders the development of control strategies to provide a better process yield. The natural gas processing is one of the most important activities in the petroleum industry. The main economic product of a NGPU is the liquefied petroleum gas (LPG). The LPG is ideally composed by propane and butane, however, in practice, its composition has some contaminants, such as ethane and pentane. In this work is proposed an inferential system using neural networks to estimate the ethane and pentane mole fractions in LPG and the propane mole fraction in residual gas. The goal is to provide the values of these estimated variables in every minute using a single multilayer neural network, making it possibly to apply inferential control techniques in order to monitor the LPG quality and to reduce the propane loss in the process. To develop this work a NGPU was simulated in HYSYS R software, composed by two distillation collumns: deethanizer and debutanizer. The inference is performed through the process variables of the PID controllers present in the instrumentation of these columns. To reduce the complexity of the inferential neural network is used the statistical technique of principal component analysis to decrease the number of network inputs, thus forming a hybrid inferential system. It is also proposed in this work a simple strategy to correct the inferential system in real-time, based on measurements of the chromatographs which may exist in process under study

Estudo das variáveis de processamento das matérias-primas da região do crato - ce na fabricação de produtos cerâmicos por extrusão e por prensagem

The limits to inform is about the character stico of basic, quimica, mineralogical and mechaniques of matlaughed material used in the manufacturing process the product certified in economic region the Cariri, specifically in the city of Crato, Ceará state, motivated the development of this work, since in this region the exist ing economic context that a general appear as important in the production chains. Were made twentyfive soils-test specimen collection and the study was performed to differentiate the mat laugh materials of variaveis processing of mathing raw materials in the factory The product mica monkeys by extrusion and pressing. The results were obtained ap s as analyzes: grain size, index of plasticity, fluoresce incidence X-ray difration the X-ray, and analyzes thermicals and properties technological. through s of curves gresifica returned to was a comparison between the retro the linear, absorb to water, porosity and bulk density. the results show that the excellent distribution and character acceptable available for the processing of the structure color dark red. needing, therefore, of the mixture of a less plastic clay with thick granulation, that works as plasticity reducer. In spite of the different resignation forms for prensagem and extrusion, the characteristics of absorption of water and rupture tension the flexing was shown inside of the patterns of ABNT

Estudo de um secador solar fabricado apartir de sucata de tambor de polietileno

The scarcity of farmland, reducing the supply of irrigation water and lack of technologies for conservation, makes the globalized world facing serious difficulties in the production of food for its population. The most viable outlet for this dilemma is the dissemination of technologies, economically viable and available to the whole population, for dehydration of perishable foods produced. This paper presents a solar dryer of direct exposure to the production of dried fruit, made from recycled polyethylene drum of 200 liters, used for storing water or trash. The drum was sectioned in half in its longitudinal axis and has its halves together forming a trough-like structure. It describes the processes of construction and assembly of solar dryer proposed, whose main characteristic its low cost, and was designed for use by people with low income, for processing fruits widely available in our region (mango, banana, guava, cashew, pineapple, tomato and others) in dried fruit and flour, contributing significantly to increase the life of these foods. The nuts and flours can be used for own consumption and for marketing jobs and income generation. Tests were conducted to diagnose the feasibility of using solar dryer for the various types of tropical fruits. Were also compared parameters such as drying times and thermal efficiency obtained with the prototype found in the specialized literature in food dehydration. The drying times in the dryer were obtained competitive with those obtained in other models of dryers LMHES developed

Viabilidade de uso de um fogão solar para cocção de alimentos com parábola refletora fabricada em compósito que utiliza fibras de Carnaúba e resina Ortoftálica

Presents a composite formed by orthophthalic resin and fiber loading of carnauba straw. The fibers were first dried in direct sun exposure and subsequently ground into fodder for the reduction in size. Various formulations of the composite were preliminarily tested by choosing the one presenting the best processability in applying the mold. The composite produced is used for the manufacture of a parabolic surface subsequently coated with mirror segments, flexible plastic, for reflecting the solar rays incident on it. The reflective parable represents the main element of the solar cooker that works with the concentration of sunlight and has dimensions of 1.14 m in diameter and area of 1.0 m². Manufacturing processes and assembly of solar cooker concentration produced are presented. The results of tests for cooking and baking various foods, including rice, pasta, beans, cake, cassava, shrimp, beef, breaded demonstrating the competitiveness of solar cooker studied with other stoves already manufactured and tested in Brazil are presented and in the world. It was also demonstrated the feasibility of the proposed composite for Prototypes manufacture of solar and other structures that do not require great efforts resistance

Estudo das interações polifenol-proteína e das reações de escurecimento não-enzimático para o processamento de cajuína

The cashew, a fruit from Brazilian Northeast is used to produce juice due to its flavor and vitamin C richness. However, its acceptance is limited due to its astringency. Cajuína is a derivate product appreciated by its characteristic flavor, freshness and lack of astringency, due to tannin removal. Cajuína is a light yellow beverage made from clarified cashew juice and sterilized after bottling. It differs from the integral and concentrated juice by the clarification and thermal treatment steps. Many problems such as haze and excessive browning could appear if these steps are not controlled. The objective of this work was divided into two stages with the aim to supply process information in order to obtain a good quality product with uniform characteristics (sensory and nutritional). Polyphenol-protein interaction was studied at the clarification step, which is an empirical process, to provide values on the amount of clarifying solution (gelatin) that must be added to achieve a complete juice clarification. Clarification essays were performed with juice dilutions of 1:2 and 1:10 and the effect of metabissulfite and tannic acid addition was evaluated. It was not possible to establish a clarification point. Metabissulfite did not influenced the clarification process however tannic acid addition displaced the clarification point, showing the difficulty visual monitoring of the process. Thermal treatment of clarified juice was studied at 88, 100, 111 e 121 °C. To evaluate the non-enzymatic browning, vitamin C, 5-hidroximetilfurfural (5-HMF) and sugar variation were correlated with color parameters (reflectance spectra, color difference and CIELAB). Kinetic models were obtained for reflectance spectra, ascorbic acid and 5-HMF. It was observed that 5-HMF introduction followed a first order kinetic rate at the beginning of the thermal treatment and a zero order kinetic at later process stages. An inverse correlation was observed between absorbance at 420 nm and ascorbic acid degradation, which indicates that ascorbic acid might be the principal factor on cajuína non-enzymatic browning. Constant sugar concentration showed that this parameter did not contribute directly to the nonenzymatic browning. Optimization techniques showed showed that to obtain a high vitamin C and a low 5-HMF content, the process must be done at 120 ºC. With the water-bath thermal treatment, the 90 °C temperature promoted a lower ascorbic acid degradation at the expense of a higher 5-HMF level

Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola

Acerola (Malpighia emarginata D.C.) is a red fruit widely cultivated in Brazil, especially in the Northeastern region. Its increasing demand is attributed to its high ascorbic acid contents. Besides ascorbic acid, widely known by its health-benefit effects, acerola is rich in anthocyanins, which contribute for the antioxidant power of the fruit. Acerola processing produces a bright-red pomace, usually discarded. The further processing of this pomace, in order to explore its antioxidant compounds, could enhance acerola market value and rentability of its processing. Both ascorbic acid and anthocyanins are highly susceptible to degradation, that can be delayed by microencapsulation, which consists on packing particles (core) in an edible matrix (wall material). This work has been made with the purpose of producing a microencapsulated acerola pomace extract, which could be used by the food industry as a functional ingredient with antioxidant and coloring properties. Antioxidant compounds were recovered by pressing the pomace diluted in a solvent (a citric acid aqueous solution), by using a central composite design, with two variables: citric acid concentration in the solvent (0-2%), and solvent: pomace mass ratio (2:1-6:1). The acerola pomace extract was then microencapsulated by spray drying. A central composite design was adopted, with three variables: inlet temperature of the spray dryer (170o-200oC), wall material: acerola solids mass ratio (2:1-5:1), and degree of maltodextrin replacement by cashew tree gum as wall material (0-100%). The cashew tree gum was used because of its similarity to arabic gum, which is regarded as the wall material by excellence. The following conditions were considered as optimal for extraction of anthocyanins and ascorbic acid: solvent/pomace ratio, 5:1, and no citric acid in the solvent. 82.47% of the anthocyanins were recovered, as well as 83.22% of the ascorbic acid. Anthocyanin and ascorbic acid retentions were favored by lower inlet temperatures, higher wall material: acerola solids mass ratio and higher maltodextrin replacement by cashew tree gum, which was presented as a promising wall material. The more adequate microencapsulation conditions, based not only on retention of antioxidant compounds but also on physical properties of the final powder, were the following: inlet temperature, 185oC; wall material: acerola solids mass ratio, 5:1, and minimum degree of maltodextrin replacement by cashew tree gum, 50%

Reaproveitamento e caracterização dos resíduos orgânicos provenientes do Programa MESA DA SOLIDARIEDADE da CEASA/RN

As an auxiliary tool to combat hunger by decreasing the waste of food and contributing for improvement of life quality on the population, CEASA/RN has released from August/03 to August/05 the program MESA DA SOLIDARIEDADE. Despite of the positive results of this program, that has already distributed around 226 tons of food, there is still food being thrown in the trash as the deliver of the same food in its natural form would be a health risk to those who would consume it and only the correct processing of this food can make it edible. This work has as a goal the reuse of solid residues of vegetal origin generated by the CEASA/RN, through the Program MESA DA SOLIDARIEDADE and the characterization of the product obtained so it might be used as a mineral complement in the human diet. To the collecting of samples (from September until December /2004) it was developed a methodology having as a reference the daily needs of mineral salts for infants at the age of seven to ten. The sample was packed in plastic bags and transported in an ambient temperature to the laboratory where it was selected, weighted, disinfected, fractionated and dried to 70ºC in greenhouse. The dry sample was shredded and stored in bottles previously sterilized. The sample in nature was weighted in the same proportion of the dry sample and it was obtained a uniform mass in a domestic processor. The physical-chemical analyses were carried out in triplicate in the samples in nature and in the dry product, being analyzed: pH, humidity, acidity and soluble solids according to IAL (1985), mineral salts contents (Ca, K, Na, Mg, P and Fe) determined by spectrophotometry of Atomic Absorption, caloric power through a calorimetric bomb and presence of fecal traces and E. coli through the colilert method (APHA, 1995). During this period the dry food a base of vegetables presented on average 5,06% of humidity, 4,62 of pH, acidity of 2,73 mg of citric acid /100g of sample, 51,45ºBrix of soluble solids, 2.323,50mg of K/100g, 299,06mg of Ca/100g, 293mg of Na/100g, 154,66mg of Mg/100g, 269,62mg of P/100g, 6,38mg of Fe/100g, caloric power of 3,691Kcal/g (15,502KJ/g) and is free of contamination by fecal traces and E..coli. The dry food developed in this research presented satisfactory characteristics regarding to its conservation, possessing low calories, constituting itself a good source of potassium, magnesium, sodium and iron that can be utilized as a food complement of these minerals

Estudo da desidratação de tomates em pedaços com pré-tratamento osmótico

Vegetables drying plays an important role in the field of food dehydration, being a very old practice that was originated from sun drying items of food in order to preserve them to be consumed during the periods of scarcity. One of these vegetables is the tomato, that was originally grown in South America. Tomatoes are easily perishable after being picked up from the tree and this makes the process of tomato dehydration a challenge due to the high amount of water (95%) contained in them. The present research work was mainly intended to develop alternative processes for tomato conservation, by drying slices of skinned and unskinned tomatoes in the in natura form or in the osmotically pre-dehydrated form. Firstly, the best conditions of the osmotic pre-dehydration process were defined including temperature, immersion time and concentration of the osmotic solution, based on the results of water loss, solids gain and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic solution used was made up of NaCl (5 and 10%) and sucrose (25 and 35%) at different combinations. For a fixed conditions of osmotic pre-dehydration, the drying tests of the pre-processed and in natura tomatoes were carried out in a stove with air circulation and a convective dryer with trays, at two levels of temperature. The sensorial analysis of the osmotically pre-treated and unskinned dehydrated tomatoes was carried out as well as a study on the their shelf-live. The results obtained showed that the drying of the tomatoes took place as a result of the internal control of the water transport, and did not show a constant rate, while two distinct periods of the decreasing phase were observed. The osmotic pre treatment substancially reduced the initial amount of humidity in the tomatoes, thus reducing the necessary time for the product to attain levels of intermediate humidity. The impermeability of the tomato skin was identified as well as the unfavorable influence of the pre-treatment on the unskinned tomatoes, whose solid gain brought about a decrease in the water activity with subsequent reduction of the drying rate. Despite the various simplifications carried out during the development of this study, the proposed diffusive model adjusted to the experimental data satisfactorily, thus making it possible to determine the effective coefficients of diffusion, whose results were consistent and compatible with those found in the current literature. Concerning the higher rates of evaporation and the lowest processing time, the best results were obtained in the drying of the unskinned, in natura tomatoes and of the skinned, pre-dehydrated tomatoes, at 60ºC, both processed in the convective drier. The results of the sensorial analysis of the unskinned and pre-treated product did not prove to be satisfactory. Regarding the shelf-live of the tomatoes, for a period of 45 days, no physicochemical or microbiological alteration of the product was noted

Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol

The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the production of microbial toxins. The guarantee that the market dried beef is to provide a quality product hygienic, microbiological, physicochemical and sensory stable and adequate for the safety and consumer satisfaction, which has been increasingly attracted to food with natural preservatives. Thus, the meat industries are replacing the current seasonings and natural preservatives for similar, with it without affecting the shelf life of products. Lactic acid has been used to meet these requirements. In this sense, this study aimed to evaluate the effect of lactic acid on the physico-chemical, microbiological and sensory, besides knowing the consumer profile of dried meat of the City of Natal / RN. The results demonstrated that the use of lactic acid in concentrations of 1% and 2% during the processing of dried meat, had statistically significant effect (p < 0.05) on the physico-chemical (pH and water activity) and consequently reduced the microbial count does not alter the taste of the new product developed. Regarding the results on the consumer profile, it was found that the majority of respondents (71.75%) did not observe the presence of the stamp of the Federal Inspection Service (SIF) to buy this meat food that 81.55% of consumers check the hygiene conditions of the site and handlers, however, a large proportion of respondents not concerned with the guarantee of origin of typical regional products featuring a hazard to food safety for consumers of the city of Natal-RN

Otimização do tempo e temperatura no processamento da gipsita oriunda dos cristalizadores da produção de sal para obter gesso de uso na construção civil

During the process of the salt production, the first the salt crystals formed are disposed of as industrial waste. This waste is formed basically by gypsum, composed of calcium sulfate dihydrate (CaSO4.2H2O), known as carago cru or malacacheta . After be submitted the process of calcination to produce gypsum (CaSO4.0,5H2O), can be made possible its application in cement industry. This work aims to optimize the time and temperature for the process of calcination of the gypsum (carago) for get beta plaster according to the specifications of the norms of civil construction. The experiments involved the chemical and mineralogical characterization of the gypsum (carago) from the crystallizers, and of the plaster that is produced in the salt industry located in Mossoró, through the following techniques: x-ray diffraction (XRD), x-ray fluorescence (FRX), thermogravimetric analysis (TG/DTG) and scanning electron microscopy (SEM) with EDS. For optimization of time and temperature of the process of calcination was used the planning three factorial with levels with response surfaces of compressive mechanical tests and setting time, according norms NBR-13207: Plasters for civil construction and x-ray diffraction of plasters (carago) beta obtained in calcination. The STATISTICA software 7.0 was used for the calculations to relate the experimental data for a statistical model. The process for optimization of calcination of gypsum (carago) occurred in the temperature range from 120° C to 160° C and the time in the range of 90 to 210 minutes in the oven at atmospheric pressure, it was found that with the increase of values of temperature of 160° C and time calcination of 210 minutes to get the results of tests of resistance to compression with values above 10 MPa which conform to the standard required (> 8.40) and that the X-ray diffractograms the predominance of the phase of hemidrato beta, getting a beta plaster of good quality and which is in accordance with the norms in force, giving a by-product of the salt industry employability in civil construction