Performance comparison of Machine Learning algorithms in classifying information technologies incident tickets

Technological problems related to everyday work elements are real, and IT professionals can solve them. However, when they encounter a problem, they must go to a platform where they can detail the category and textual description of the incident so that the support agent understands. However, not all employees are rigorous and accurate in describing an incident, and there is often a category that is totally out of line with the textual description of the ticket, making the deduction of the solution by the professional more time-consuming. In this project, a solution is proposed that aims to assign a category to new incident tickets through their classification, using Text Mining, PLN and ML techniques, to try to reduce human intervention in the classification of tickets as much as possible, reducing the time spent in their perception and resolution. The results were entirely satisfactory and allowed to us determine which are the best textual processing procedures to be carried out, subsequently achieving, in most of the classification models, an accuracy higher than 90%, making its implementation legitimate.This work has been suported by FCT—Fundação para a Ciência e Tecnologia within the R&D Units Project Scope: UIDB/00319/2020

Incorporation of strawberry into yoghurt: effects on the phytochemical composition

Yogurt has high nutritional value as source of calcium, protein, and provides the beneficial effects of living bacteria. Fruit preparations can be added to yogurt to create new products and combine the nutritional value of dairy and fruit matrices. Interactions of plant phenolics with proteins may lead to the formation of soluble or insoluble complexes. These interactions may have a detrimental effect on the in vivo bioavailability of both phenolics and proteins. The aims of this study were to establish evaluate the protein profiles of yogurt before and after the addition of strawberry and to assess the antioxidant properties and phytochemical of the fruit yogurt, in order to evaluate the possible interaction between protein and phenolic compounds therein. Industrial strawberry preparates containing 50% of fruit, 23% sucrose, 8% glucose-fructose syrup, starch (2%) were incorporated in natural yogurt and kept during 28 days at 2ºC. Extracts were obtained with methanol: formic acid (9:1 v/v) and stored at -20°C for 1 h to facilitate protein precipitation. Extracts was centrifuged and supernatant filtered with 3 kDa membrane. Total antioxidant activity was assessed by the ABTS method, total phenolics by Folin Ciocalteu’s method, and total anthocyanins by pH-differential method. Individual phenolics and anthocyanins were analysed by HPLC-DAD and proteins profile were analyzed by FPLC, SDS-PAGE and Urea-PAGE. An immediate decrease in total antioxidant activity and total phenolics was observed after addition of fruit preparate to yogurt. Antioxidant activity, decrease from 0.84±0.08 to 0.65±0.06 mg ascorbic acid equivalents/g fw. Total phenolics decrease from 1.14±0.05 to 0.98±0.03 mg gallic acid equivalents/g fw and anthocyanins did not change significantly (0.060±0.008 to 0.067±0.017 mg pelargonidin-3-glucoside/g fw). After 28 days at 2°C, the antioxidant activity decrease 18%, total phenolics 11% and anthocyanins 25%. Ellagic acid decreased 20%, while (+)-catechin, (-)-epicatechin, rutin and kaempferol increased 7, 5, 18 and 12%, respectively. Anthocyanins decreased by 18, 48 and 21% for cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside, respectively, during the 28-day shelf-life period. (+)-Catechin, (-)-epicatechin, rutin and pelargonidin-3-glucoside were always present in yogurt in lower concentration than in the original fruit (accounted for dilution effects), suggesting strong interaction of these phenolics with the dairy matrix. The only soluble protein detected was alfa-lactalbumin present at 0.22 mg/mL, which decrease 47% when fruit is added. This strong reduction suggests an immediate formation of complexes upon incorporation of strawberry preparate. Free alfa-lactalbumin continued to decrease (48%) during shelf-life, being less available to absorption. These results suggest that interactions between strawberry and yogurt components may affect nutritional availability.info:eu-repo/semantics/publishedVersio

Development of a self-diagnostic system integrated into a cyber-physical system

CONTROLAR provides Bosch with an intelligent functional testing machine used to test the correct functioning of the car radios produced. During this process, the radios are submitted to several tests, raising the problem of how the machine detects errors in several radios consecutively, making it impossible to know if the device has a problem since it has no module to see if it works correctly. This article arises from the need to find a solution to solve this problem, which was to develop a self-diagnostic system that will ensure the reliability and integrity of the cyber-physical system, passing a detailed state of the art. The development of this system was based on the design of an architecture that combines the KDT methodology with a DSL to manage and configure the tests to integrate the self-diagnostic test system into a CPS. A total of 28 test cases were performed to cover all its functionalities. The results show that all test cases passed. Therefore, the system meets all the proposed objectives.This article is a result of the project POCI-01-0247-FEDER-040130, supported by Operational Program for Competitiveness and Internationalization (COMPETE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF)