Collective dwellings

Postprint (published version

Collective dwellings

Postprint (published version

Cooking and Active Leisure TAS Program, Spain: A Program Impact Pathways (PIP) analysis

Background. The “Cooking and Active Leisure” Tu y Alícia por la Salud (CAL-TAS) Program is a schoolbased pilot that addresses healthy lifestyle needs of Spanish secondary school students with initiatives that research has proven to improve dietary and physical activity behaviors. Objective. The objectives were to perform a Program Impact Pathways (PIP) analysis to describe key activities and processes of the CAL-TAS Program, identify Critical Quality Control Points (CCPs), and identify a suite of common indicators of healthy lifestyles to be applied across participant schools. Methods. The CAL-TAS Program designers and implementation team developed this PIP analysis through an iterative process and presented the results for feedback at the seven-country Healthy Lifestyles Program Evaluation Workshop held in Granada, Spain, 13–14 September 2013, under the auspices of the Mondelēz International Foundation. Results. The team identified three PIP CCPs: teachers’ motivation and training, changes in students’ knowledge of healthy lifestyles, and changes in students’ healthy lifestyle behavior. The selected indicators of the program’s impact on healthy lifestyles are adequacy of food intake, level of knowledge of healthy lifestyles gained, and adequacy of physical activity level according to World Health Organization recommendations. A clear definition of impact indicators, as well as collection of accurate data on healthy lifestyle behaviors and knowledge, is essential to understanding the effectiveness of this program before it can be scaled up. Conclusions. CAL-TAS is an effective secondary school-based program encouraging healthy lifestyles. The PIP analysis was instrumental in identifying CCPs to sustain and improve the quality of the program. The team hopes to sustain and improve the program through these program evaluation recommendations

Aprender con el diálogo, dialogar para aprender: Estudio de caso en MOOC

By using dialogue, participatory and collaborative methodologies are encouraged, due to the fact that dialogue must always consider the active intervention of all the interlocutors through tolerance, respect, inclusion, equity, open-mindedness, listening and self-questioning our own reasoning. Massive online open courses, MOOC, have revolutionized the online educative environment promoting the reconsideration of new disruptive approaches in their didactic methods. Dialogue will be key in these new learning methods, since it will facilitate and encourage the interaction and communication among the educative virtual community, and will stimulate the collaborative work of their members. This article presents a research done on 40 MOOCs from eleven popular platforms and institutions, which, with interviews in depth with experts in digital learning, aims to analyze the use of dialogue through participative and collaborative methodologies. The results allow us to conclude by stating that, although it’s true that methodological practices based on dialogue are highly appreciated by experts, these are not a generalized procedure in the analyzed courses, which does not discard the fact that very interesting activities have been found based on dialogue, participation and collaboration.Mediante el diálogo se fomentan metodologías participativas y colaborativas gracias a que este debe contemplar siempre la intervención activa de todos los interlocutores desde la tolerancia, el respeto, la inclusión, la equidad, la apertura, la escucha y el propio cuestionamiento de nuestros razonamientos. Los cursos masivos, abiertos y en línea, MOOC, han sacudido el ámbito educativo online promoviendo el replanteamiento de nuevos enfoques disruptivos en sus metodologías didácticas. El diálogo va a ser pieza clave en estos nuevos métodos de aprendizaje, ya que va a facilitar y potenciar la interacción y la comunicación dentro de la comunidad educativa virtual y a favorecer el  trabajo colaborativo de sus miembros. Este artículo presenta una investigación sobre 40 MOOC, de once de las plataformas e instituciones más populares, que, junto a entrevistas en profundidad a expertos en aprendizaje digital, pretende analizar el uso del diálogo a través de metodologías participativas y colaborativas. Los resultados permiten concluir que, si bien las prácticas metodológicas basadas en el diálogo son altamente apreciadas por los expertos, estas no son un procedimiento generalizado en los cursos analizados, lo que no quita que se hayan encontrado actividades muy interesantes basadas en el diálogo, la participación y la colaboración

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

Butterhead lettuce quality was followed through changes in physical, physiological, microbiological, nutritional and sensory indices during postharvest storage. Production was in greenhouses, traditional and mulch, and in the field. Greenhouse lettuce heads had higher nutritional and sensory quality at harvest and lower enzymatic browning. Increased exposure to environmental conditions for open field grown lettuce heads may initiate defense mechanisms that could affect texture, color and appearance. During refrigerated postharvest storage, greenhouse lettuce heads had better leaf color and texture and were less susceptible to enzymatic browning. There was no difference in postharvest shelf life for greenhouse and field grown plants. Production in greenhouses produced important marketing benefit, along greater weight per plant and leaf number, by increasing producer profitabilityFil: Goñi, María Gabriela. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentin

Bio-películas para el envasado de alimentos: proteínas y carbohidratos

Se utilizaron materiales provenientes de recursos renovables y desechos industriales para el desarrollo de películas poliméricas naturales y biodegradables con potencial aplicación en el envasado de alimentos. En particular se seleccionaron un derivado de la caseína que es la proteína que se encuentra en mayor concentración en la leche, denominado caseinato de sodio y, por otra parte un carbohidrato que se obtiene a partir del tratamiento de algunos desechos de la industria marina (principalmente caparazones de crustáceos), denominado quitosano, para preparar películas puras y compuestas. Estas películas son transparentes aunque ligeramente coloreadas, y se biodegradan rápidamente en el suelo. Sin embargo, difieren en otras propiedades (resistencia mecánica, propiedades biocidas, solubilidad en agua) dependiendo de su composición química. Aún así, es posible aprovechar la capacidad formadora de películas del caseinato de sodio, del quitosano o de sus mezclas para formular materiales aplicables al envasado y recubrimiento de alimentos. Materials from renewable resources and industrial wastes were used in the formulation of natural and biodegradable polymer films with potential application in food packaging. In particular, sodium caseinate derived from casein (the main milk protein), and chitosan, a carbohydrate derived from chitin, which is obtained from wastes of the fishing activity (mainly from the shrimp shells), were selected to prepare neat and composite films. All these films are transparent but slightly colored and they are rapidly biodegraded in soil. However, they can show other very different properties, such as mechanical strength, biocide properties or water solubility, depending on their chemical composition. In any case, it is possible and convenient to take advantage of their interesting properties as film formers to formulate materials applicable to food packaging and coating.Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingenieria. Departamento de Ingenieria Quimica. Grupo de Inv En Ingenieria En Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingenieria. Departamento de Ingenieria Quimica. Grupo de Inv En Ingenieria En Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); ArgentinaFil: Aranguren, Mirta Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentin

An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

In this study, the effects of hot-air drying conditions on color, water holding capacity, and total phenolic content of dried apple were investigated using artificial neural network as an intelligent modeling system. After that, a genetic algorithm was used to optimize the drying conditions. Apples were dried at different temperatures (40, 60, and 80 °C) and at three air flow-rates (0.5, 1, and 1.5 m/s). Applying the leave-one-out cross validation methodology, simulated and experimental data were in good agreement presenting an error < 2.4 %. Quality index optimal values were found at 62.9 °C and 1.0 m/s using genetic algorithm.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingenierí

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitorsFil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ortega Ramirez, Luis Alberto. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Gutierrez Pacheco, Maria Melissa. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Bernal Mercado, Thalia. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Rodriguez Garcia, Isela. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; Méxic

Model-Based Underwater 6D Pose Estimation from RGB

Object pose estimation underwater allows an autonomous system to perform tracking and intervention tasks. Nonetheless, underwater target pose estimation is remarkably challenging due to, among many factors, limited visibility, light scattering, cluttered environments, and constantly varying water conditions. An approach is to employ sonar or laser sensing to acquire 3D data, but besides being costly, the resulting data is normally noisy. For this reason, the community has focused on extracting pose estimates from RGB input. However, the literature is scarce and exhibits low detection accuracy. In this work, we propose an approach consisting of a 2D object detection and a 6D pose estimation that reliably obtains object poses in different underwater scenarios. To test our pipeline, we collect and make available a dataset of 4 objects in 10 different real scenes with annotations for object detection and pose estimation. We test our proposal in real and synthetic settings and compare its performance with similar end-to-end methodologies for 6D object pose estimation. Our dataset contains some challenging objects with symmetrical shapes and poor texture. Regardless of such object characteristics, our proposed method outperforms stat-of-the-art pose accuracy by ~8%. We finally demonstrate the reliability of our pose estimation pipeline by doing experiments with an underwater manipulation in a reaching task.Comment: Under RA-L Submissio

An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

In this study, the effects of hot-air drying conditions on color, water holding capacity, and total phenolic content of dried apple were investigated using artificial neural network as an intelligent modeling system. After that, a genetic algorithm was used to optimize the drying conditions. Apples were dried at different temperatures (40, 60, and 80 °C) and at three air flow-rates (0.5, 1, and 1.5 m/s). Applying the leave-one-out cross validation methodology, simulated and experimental data were in good agreement presenting an error < 2.4 %. Quality index optimal values were found at 62.9 °C and 1.0 m/s using genetic algorithm.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingenierí