Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Different concentrations of basil essential oil (Ocimum basilicum L.) (0.19; 0.38; 0.75; 1.87; 3.75 and 6.00 mg.g-1) were evaluated in relation to their antioxidant activity using the DPPH● radical methodology. From the IC50 obtained data, the concentrations of 0.19; 0.38; 0.75; 1.87; 3.75; 6.00 and 12.00 mg.mL-1 were applied directly to the product and these were sensorially evaluated by the test of control difference. The concentrations related to the highest acceptability (0.19; 0.38 and 0.75 mg.g-1) were tested for antioxidant activity in the internal part of Italian type salami - during the processing and after 30 days of storage, in terms of lipid and protein oxidation. The oxidation of lipids was determined using the method of TBARS. The method of carbonyl compounds was employed for proteins oxidation. Five different formulations of salami were elaborated: blank (without the use of antioxidant); control (using sodium eritorbate as antioxidant); and adding 0.19; 0.38 and 0.75 mg.g-1 of basil essential oil. The product was kept between 25 ºC and 18 ºC and UR between 95% and 70%, for 28 days. Analyses were carried out on the processing day and after 2, 7, 14, 21 and 28 days, and also following 30 days of storage. The basil essential oil in vitro presented an antioxidant activity of IC50 12 mg.mL-1. In the internal part of the Italian type salami the commercial antioxidant (control) and the formulation containing 0.75 mg.g-1 of basil essential oil presented antioxidant activity in relation to the lipids, but not to the proteins - during processing and storage.

Evaluation of hygienic-sanitary conditions of hospital nutrition and dietary services from the perspectives of internal and external auditors

The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition and dietary services using external and internal auditors. Eleven hospitals were evaluated for their nutrition and dietary services using an evaluation checklist based on food safety requirements in the current legislation. The checklist was applied by an internal auditor (a technical supervisor) and an external auditor (a professional with experience in food services) between August and October 2011. According to the number of items on the evaluation checklist that were considered adequate, the hospital facilities were ranked as excellent, good, regular, bad, or very bad. The results obtained by the auditors were compared. According to these results, it can be said that most of the hospital nutrition and dietary services were rated as good for overall quality by the internal auditor, while the external auditor classified them as Regular. There was a clear difference between the evaluations of the auditors, both in terms of the number of items considered adequate and the overall requirements' average score. It can be concluded that hospital nutrition and dietary services should meet safety requirements in order to provide food. These facilities should have external audits conducted as a way to prevent routine problems from being perpetuated.

Uncertainty of Efficiency Measurements in Electric Drives

The two central goals of this master's thesis are to serve as a guidebook on the determination of uncertainty in efficiency measurements and to investigate sources of uncertainty in efficiency measurements in the field of electric drives by a literature review, mathematical modeling and experimental means. The influence of individual sources of uncertainty on the total instrumental uncertainty is investigated with the help of mathematical models derived for a balance and a direct air cooled calorimeter. The losses of a frequency converter and an induction motor are measured with the input-output method and a balance calorimeter at 50 and 100 % loads. A software linking features of Matlab and Excel is created to process measurement data, calculate uncertainties and to calculate and visualize results. The uncertainties are combined with both the worst case and the realistic perturbation method and distributions of uncertainty by source are shown based on experimental results. A comparison of the calculated uncertainties suggests that the balance calorimeter determines losses more accurately than the input-output method with a relative RPM uncertainty of 1.46 % compared to 3.78 - 12.74 % respectively with 95 % level of confidence at the 93 % induction motor efficiency or higher. As some principles in uncertainty analysis are open to interpretation the views and decisions of the analyst can have noticeable influence on the uncertainty in the measurement result.

Organisaatioprosessin muutos

Tutkimuksessa tarkasteltiin sähköiseen arkistointiin siirtymisen muutosprosessia Lahden kaupungin organisaatiossa vuosien 2013 – 2015 välillä. Tavoitteena oli sel-vittää kunnallisen organisaation sähköiseen arkistointiin siirtymisen vaatiman muu-tosprosessin toteutuksen ratkaisut sekä muutoksen vaikutukset hallinnollisiin pro-sesseihin. Työ on metodologialtaan kvalitatiivinen tapaustutkimus, jonka tutkimus-aineistona käytettiin haastatteluja sekä organisaation sisäisiä asiakirjoja. Tutkimuk-sessa haastateltiin kohdeorganisaation muutoksen suunnittelun sekä toteutuksen avainhenkilöitä. Tutkimustulokset osoittivat, että muutosprosessi noudatti tieteellisen tutkimuksen kuvaamaa muutoksen vaiheittaista etenemistä, vaikkakin vaiheet me-nivät osittain päällekkäin. Muutosprosessissa tulisi tulosten perusteella kiinnittää huomiota muutoksessa ilmenevien vastakkaisten mielipiteiden vaikutukseen muu-toksen hidastavana tekijänä ja ottaa jo suunnitteluvaiheessa tämä huomioon esi-merkiksi miettimällä toimiva kannustinjärjestelmä tukemaan muutoksen toteutusta. Merkittävimmät havainnot prosessien muuttumiseen liittyen olivat, että arkistointia ei voi ajatella erillisenä prosessina asiakirjan elinkaaren lopussa, vaan sähköisessä toimintaympäristössä arkistointi sulautuu kiinteäksi osaksi organisaation kaikkea toimintaa. Arkistoinnin tapaa muutettaessa on otettava huomioon eri toiminnoille asetetut vaatimukset, kuten tietoturva, allekirjoitus, arkistointi, arkistossa asiointi se-kä hävitys. Sähköiseen arkistointiin siirtyminen muuttaa organisaation eri toimijoi-den rooleja ja jossain kohden tuo säästöjä, mutta toisaalta vaatii organisaatiolta muuttumiskykyä. Osaltaan muutos vauhdittaa myös erilaisten toimintojen keskittä-misen mahdollisuuksia.