O Sistema ISTAR e os Esquadrões de Reconhecimento do Sistema de Forças Nacionais

O presente trabalho de Investigação, com o título “O Sistema ISTAR e as Unidades de Reconhecimento do Sistema de Forças Nacional”, tem como enfoque principal a Unidade de Reconhecimento existente no Sistema Intelligence, Surveillance, Target Acquisition and Reconnaissance (ISTAR) e as Unidades de Reconhecimento do Sistema de Forças Nacional (SFN), com o intuito de entendermos quais as alterações que a criação desta Unidade de Reconhecimento poderá provocar nas já existentes ou vice-versa. Na primeira metade do Trabalho aborda-se o Sistema de uma forma genérica, fazendo a descrição dos seus elementos, componentes, princípios e estrutura. Aborda-se ainda as Unidades de Reconhecimento existentes no SFN quanto à sua orgânica e constituição. De seguida apresenta-se a evolução do processo de implementação do ISTAR em Portugal e por fim o sistema ISTAR em países de referência, tais como Holanda e Estados Unidos da América (EUA). Na segunda metade foram realizadas as entrevistas com diversos oficiais envolvidos directa ou indirectamente na implementação do Batalhão ISTAR (BISTAR). Estas entrevistas realizaram-se com o intuito de obter uma opinião rigorosa acerca das possíveis alterações que poderão surgir ao nível das Unidades de Reconhecimento (Rec), para a sua melhor interligação com o Batalhão. Assim, após as analises às entrevistas conclui-se que no que diz respeito a meios e organização os Esquadrões actuais estão prontos para a sua integração no Sistema ISTAR, mas quando aos procedimentos nos referimos, estes terão de sofrer algumas actualizações para que essa integração ocorra da melhor forma.Abstract This research work, entitled "The ISTAR System and the Reconnaissance Units of the National Forces System", has as its primary focus the existing Reconnaissance Unit in Intelligence, Surveillance, Target Acquisition and Reconnaissance (ISTAR) System and Reconnaissance Units of National Forces System (NFS), in order to understand what changes the creation of this unit may result in recognition of existing or vice versa. In the first half of the work deals with the system in a generic way, making the description of its elements, components, principles and structure. It also covers the recognition of existing units in the NFS and its organization and constitution. Then deals with the implementation progress of ISTAR in Portugal and finally the ISTAR system in reference countries such as Holland and the United States of America (USA). In the second half interviews were conducted with several officials involved directly or indirectly in the implementation of the ISTAR Battalion. These interviews were held with the aim of get an accurate opinion on possible changes that may arise to the Reconnaissance Units for the better interconnection with the Battalion. Thus, after the interviews analysis it was concluded that with regard to means and organization the current squads are ready for their integration into the ISTAR system, but that when we refer to the procedures they will have to undergo some updates for this integration will be the best way

Salsicharia tradicional da zona do Pinhal : caracterização e melhoramento da tecnologia de fabrico dos Maranhos

Tese de Doutoramento em Ciência e Tecnologia AnimalEste trabalho visou caracterizar a tecnologia tradicional de fabrico dos Maranhos, determinar as suas características físico-químicas, microbiológicas e organolépticas, identificar os factores que limitam a sua conservação e que dificultam a sua distribuição, antecipar os potenciais perigos que possam advir do seu consumo e, experimentar alterações tecnológicas capazes de melhorar e adequar o produto às exigências do mercado actual. Idealizaram-se e experimentaram-se alterações tecnológicas assentes na conjugação de diferentes barreiras físico-químicas, testando-se a acção de diferentes combinações dos aditivos nitrito de sódio (E250), ácido ascórbico (E300), sorbato de potássio (E202) e metabissulfito de sódio (E223) em Maranhos processados termicamente, embalados a vácuo e conservados a 4 ºC, recorrendo a ensaios de validade com controlo periódico dos parâmetros físico-químicos, microbiológicos e sensoriais, estabelecidos de acordo com a sua relevância para a qualidade do produto. No Lote 2 e também no Lote 4 foi possível alargar a validade do produto já cozinhado para 3 semanas, cumprindo desta forma com as exigências da moderna distribuição e melhorando inclusivamente conforme foi perceptível pela avaliação do painel de provadores, algumas das suas características organolépticas.ABSTRACT - Traditional meat products from “Pinhal” zone : characterization and technological improvement of “Maranhos” manufacturing process - The aim of this work was to characterize the traditional manufacturing process of “Maranhos” and determinate its physical-chemical, microbiological and sensorial attributes, identify the factors that compromises its shelf-life and commercial distribution, anticipate potentials hazards due to its consumption and experiment technological changes in order to improve and add value to the product according to the present market requirements. Technological changes based on the combined action of some different physical-chemical hurdles were idealized and experimented. The impact of some different combinations of food additives, sodium nitrite (E250), ascorbic acid (E300), potassium sorbate (E202) and sodium metabisulphite (E223) were evaluated by shelf-life trials, based on regular control of some previous established physical-chemical, microbiological and sensorial attributes considered relevant to the quality of refrigerated (4ºC) vacuum packaged cooked “Maranhos”. An extension of 3 weeks at shelf-life of this cooked meat product was attained in batch 2 and also in batch 4, according to the requests of modern commercial distribution, improving also some of the product sensory attributes has it was revealed by the sensory analysis expertise’s.Bolsa de Investigação no âmbito do POS _C - Desenvolver Competências - Medida 1.2 da Fundação para a Ciência e Tecnologia Ref. SFRH/BD/34186/2006

Passive solar dryers as sustainable alternatives for drying agricultural produce in sub-Saharan Africa: advances and challenges

The lack of adequate techniques for food processing is among the reasons underlying food losses and high levels of hunger in Sub-Saharan Africa; the application of solar energy to dry agricultural products is one potential solution. However, the total replacement of traditional uses of solar energy is still far from reality. Therefore, in this study, we systematically review the academic literature testing passive solar drying systems in order to assess their performance. Then the main limitations and challenges for passive solar dryers developed in Sub-Saharan Africa are derived. The literature search reveals very limited research and a lack of standardized methods to assess solar dryer performance. Studies mainly report parameters related to dryers’ thermal performance and physical features, thus neglecting parameters related to the quality of dried products and economics. Standardized and robust methodologies are urgently needed for more accurate conclusions and comparability of study results. Moreover, successfully applying passive solar dryers as an alternative to the traditional use of solar energy requires overcoming challenges such as time consumption, limited quantities of dried products, and the periodic nature of solar radiation. Thus, given its ability to significantly improve the self-life of food and overcome the current limitations for effective utilization of solar dryers in SSA, the use of mixed mode passive greenhouse dryers is proposed

Experimental evaluation of a passive indirect solar dryer for agricultural products in Central Mozambique

ABSTRACT: Post-harvest losses are one of the major livelihood challenges for farmers in the Global South. The use of drying technologies to preserve agricultural products has been promoted as a particular solution to address this challenge. In this regard, we designed and tested a passive indirect solar dryer for drying agricultural products as an alternative to open sun drying (OSD) in Gurue district, Central Mozambique, using amaranth leaves and maize. In addition, a sensorial analysis was conducted by randomly selecting a group of 60 adults who evaluated the texture, aroma and color of dried amaranth and maize grains. Compared to OSD, the passive indirect solar dryer reduced drying time and increased the thermal efficiency. Evaluation of sensory quality attributes showed that passive indirect solar drying outperforms OSD. PRACTICAL APPLICATIONS: This study evaluates the performance of a passive indirect solar dryer, a sustainable alternative to conventional food preservation technologies (e.g., refrigeration) that are not affordable to resource-constrained communities. The use of passive solar dryers, if carried out correctly, creates the possibility for poor rural households to safely store and increase shelf life of food. In addition, the acceptability of products dried in the passive indirect solar dryer is evaluated. Thus, the study also provides insights on passive solar dryer potential for preserving the quality of the final product