Controlo automático da plataforma de ensaios de concentradores solares da Universidade de Évora

A Universidade de Évora construiu em 2014, no Polo da Mitra, a Plataforma de Ensaios de Concentradores Solares (PECS) com o objetivo da realização de ensaios sob as exigências da norma ISO9806. Esta exige o controlo de determinadas variáveis tais como ângulos de incidência solar, caudal mássico e temperatura de entrada no coletor durante a realização dos ensaios. Nesta tese analisaram-se todos os componentes existentes na plataforma e avaliou-se a adequação dos mesmos para a realização de ensaios cumprindo as exigências da norma. Para tal, desenvolveu-se um novo software para aquisição dados, controlo da movimentação da plataforma e das variáveis do circuito hidráulico. Desenvolveram-se controladores para o caudal mássico e para a temperatura na entrada do coletor, sendo o primeiro construído com base em dados experimentais e o segundo projetado segundo um modelo. Além disso realizaram-se algumas melhorias na plataforma com vista a facilitar a operação da mesma; Abstract: Automatic control of Solar Concentrators Tests Platform of University of Évora In 2014, the University of Évora built, at Pólo da Mitra, the Solar Concentrator Testing Platform (PECS) with the objective of conducting tests under the requirements of ISO9806. This requires the control of certain variables such as solar incidence angles, mass flow and inlet temperature in the collector during the tests. In this thesis all the existing components of the platform were analyzed as well as its suitability to perform the tests following the standard requirements. A new software was developed for data acquisition, platform movement control and management of the hydraulic circuit variables. Mass flow and inlet temperature controllers were developed, the first was built based on experimental data whereas the second was modelled. In addition, some improvements were made to the platform to facilitate its operation

Autenticidad de salchichas de carne de ovino y caprino

The aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes and 140 goats were slaughtered, during seven months. The fabrication of sausages was carried out at a local industry and two samples of goat and sheep sausages were taken every month. Laboratory analyses of all parameters were made by triplicate. Concerning the fatty acids profile, it was checked that the main fatty acids (oleic acid (C18:1), palmitic acid (C16:0), stearic acid (C18:0) and linolenic acid (C18:2)), influenced the different fractions which characterize them (monounsaturated fatty acids (MUFA), saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Fatty acids profile could be also used as authentication tools for further monitoring and fraud detection in this kind of traditional food product

Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals

The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P 0.05) for the species effect.info:eu-repo/semantics/publishedVersio

Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial

Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic stat

Caracterización sensorial de salchichas frescas de ovino y caprino

The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes, to improve the added value of this animals. Species and type of preparation effects were studied. Odour intensity, presence of strange odour, flavour intensity, presence of strange flavour, toughness, juiciness, stringiness, spicy intensity, sweet intensity and overall acceptability were evaluated by a taste panel. Taste, spicy taste, texture and overall appreciation were evaluated by a consumers’ panel. Taste panel data were analysed by a Gerenalised Procrustes Analysis and a characterization of the product. Consumers’ panel data were analysed by Preference Maps. The first 2 factors explained 86,7% of total variation. Different sausages samples were perfectly differentiated by assessors. Goats sausages have been considered more tough and fibrous and the sheep’s most succulent. The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste spicy, and strange smell, while sheep sausages with paprika were the most well accepted by the tasters. As to consumers, there is no preference for any type of sausage, meaning that all types of sausages have market opportunity

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.info:eu-repo/semantics/publishedVersio

MYOC Gene Sequencing Analysis in Primary Open-Angle Glaucoma Patients from the Centre Region of Portugal

Primary open-angle glaucoma is the most frequent subtype of glaucoma. Relatives of primary open-angle glaucoma patients have an increased risk of developing the disease, suggesting a genetic predisposition to the disease. MYOC was the first primary open-angle glaucoma-causing gene identified. This study aimed to identify sequence variations in the MYOC gene that may be responsible for the phenotype in a group of primary open-angle glaucoma patients from the Centre Region of Portugal.Introdução: O glaucoma primário de ângulo-aberto é o subtipo mais frequente de glaucoma. Os familiares de doentes com glaucoma primário de ângulo-aberto têm um risco maior de desenvolverem a doença, o que sugere uma predisposição genética para a doença. MYOC foi o primeiro gene causador de glaucoma primário de ângulo-aberto a ser identificado. Este estudo pretendeu identificar variações de sequência no gene MYOC que possam ser responsáveis pelo fenótipo num grupo de doentes com glaucoma primário de ângulo-aberto da Região Centro de Portugal. Material e Métodos: Os três exões codificantes e as regiões adjacentes do gene MYOC foram estudados utilizando o método de PCR-sequenciação num grupo de 99 doentes com glaucoma primário de ângulo aberto. Resultados: A análise de sequenciação permitiu identificar 20 variantes, incluindo quatro na região promotora, sete nos intrões e nove nos exões um e três, das quais quatro eram variantes missense. Discussão: Inicialmente, todas as quatro variações de sequência missense identificadas foram consideradas candidatas a mutações causadoras de glaucoma. No entanto, após análise da literatura, somente a variante c.1334C>T (Ala445Val) permaneceu como provável responsável pelo glaucoma de pressão normal de início tardio. Conclusão: Este é o primeiro estudo realizado num grupo de doentes com glaucoma primário de ângulo aberto da Região Centro de Portugal, contribuindo para a identificação de uma variante genética no gene MYOC e reforçando a hipótese de que o glaucoma de pressão normal também poderá ser causado por mutações no gene MYOC

Stakeholder management in industrialization projects: an automotive industry case study

Stakeholder management is determinant for the sustainable growth of the organizations, becoming a competitive advantage for them. This paper aims to help professionals involved in industrialization projects, by presenting a new systematic approach to stakeholder management. This research was carried out in a professional environment, at the company Bosch Car Multimedia in which Project Management Office managers detected a gap in the process of managing stakeholders in the project management area. Given the increasing number of industrialization projects starting in the company, the development of a systematic approach to stakeholder management is highly important. Having an increasingly active, thoughtful and well-structured stakeholder management, contributes to the achieving of the projects’ success

Work cell for assembling small components in PCB

Flexibility and speed in the development of new industrial machines are essential factors for the success of capital goods industries. When assembling a printed circuit board (PCB), since all the components are surface mounted devices (SMD), the whole process is automatic. However, in many PCBs, it is necessary to place components that are not SMDs, called pin through hole components (PTH), having to be inserted manually, which leads to delays in the production line. This work proposes and validates a prototype work cell based on a collaborative robot and vision systems whose objective is to insert these components in a completely autonomous or semi-autonomous way. Different tests were made to validate this work cell, showing the correct implementation and the possibility of replacing the human worker on this PCB assembly task.European Regional Development Fund (ERDF) through the Operational Competitiveness and Internationalization Programme (COMPETE 2020) of the Portugal 2020 Program [Project No. 45070, " FlexASComp”; Funding Reference: POCI-01-0247FEDER-045070]

An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy

The ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples (n=240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master™ N500 (BÜCHI) over a NIR spectral range of 4000-10,000cm -1 with a resolution of 4cm -1 . It was collected 3 spectra per sample and subsequently, chemical analyses were performed at the Carcass and Meat Quality Laboratory of ESA-IPB. Using NirCal 1.5 it was developed a PLS regression model assaying, first and second derivatives as math treatment and multiplicative scatter correction for minimizing scattering effect on the spectra database recorded (n=240). The best calibrations' models show relatively good predictability for protein (standard error of prediction SEP=0.43; coefficient of determination R 2 =0.91), moisture (SEP=0.48; R 2 =0.92). Calibrations' models obtained are important as a first attempt to predict the chemical composition of goat meat by NIRS. More experimental data are needed to improve the accuracy of these calibrations.We gratefully acknowledge QREN-COMPETE, POREGIONAL DO NORTE, for financial support of the Project BISOVICAP (Project QREN SI I&DT Co-Promotion n◦21511/201).info:eu-repo/semantics/publishedVersio