Jean-François Giguère, Samuel-Claude Pelletier, Michel Doré, Maria-Cécilia Gallani
It was assessed the reliability of an assay aimed at measuring the suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride, according to the criteria of temporal stability, among adults. Both intensity and acceptability were measured using a 9-point scale (“not salty at all” to “extremely salty” for intensity and “dislike it extremely” to “like it extremely” for acceptability). Results indicated that the intensity ratings increased gradually throughout the nine concentrations ranging from 1.7 to 7.9. The highest level of acceptability corresponds to the concentration of 255 mg of Na/100ml with a rating score of 6.3. The intensity and acceptability values varied greatly among concentration and participants. The temporal stability was assessed over a period of 7 to 15 days. There was no statistically significant difference between the two sessions for the suprathreshold and acceptability scores, regardless of the concentration. The Intraclass Correlation Coefficient (ICC) was significant for one concentration in the intensity scores (ICC = 0.54) and for 4 out of 6 concentrations of the acceptability scores, varying from 0.35 to 0.64. The test covers a range of concentrations consistent with sodium levels found in commercially available products. Due to the limited number of subjects in this study, further work is needed to better describe its measurement properties.
{"title":"Measurement properties of an assay measuring suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride","authors":"Jean-François Giguère, Samuel-Claude Pelletier, Michel Doré, Maria-Cécilia Gallani","doi":"10.1590/1981-6723.12722","DOIUrl":"https://doi.org/10.1590/1981-6723.12722","url":null,"abstract":"It was assessed the reliability of an assay aimed at measuring the suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride, according to the criteria of temporal stability, among adults. Both intensity and acceptability were measured using a 9-point scale (“not salty at all” to “extremely salty” for intensity and “dislike it extremely” to “like it extremely” for acceptability). Results indicated that the intensity ratings increased gradually throughout the nine concentrations ranging from 1.7 to 7.9. The highest level of acceptability corresponds to the concentration of 255 mg of Na/100ml with a rating score of 6.3. The intensity and acceptability values varied greatly among concentration and participants. The temporal stability was assessed over a period of 7 to 15 days. There was no statistically significant difference between the two sessions for the suprathreshold and acceptability scores, regardless of the concentration. The Intraclass Correlation Coefficient (ICC) was significant for one concentration in the intensity scores (ICC = 0.54) and for 4 out of 6 concentrations of the acceptability scores, varying from 0.35 to 0.64. The test covers a range of concentrations consistent with sodium levels found in commercially available products. Due to the limited number of subjects in this study, further work is needed to better describe its measurement properties.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136305287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alper Güngören, Ayşegül Demircioğlu, Yasin Akkemik, Ahmet Güner
The present study aimed to investigate the effect of oleaster flour on Lactobacillus acidophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis in probiotic yogurt during its storage period and whether oleaster flour has a protective effect against gastric fluid for these probiotic bacteria. For that purpose, the effect of oleaster flour at different doses (1%, 2%, and 3% w/v) on the titratable acidity, pH, and microbiological properties was investigated throughout cold storage. In addition, on the first day of storage, in vitro tolerance of probiotics in pH adjusted to (pH 2.0-ph 4.0) simulated gastric fluid was investigated for 1, 60, 120, and 180 min. Yogurt with a higher dosage (2%-3%) of oleaster flour had a higher pH and lower titratable acidity. Moreover, the addition of 3% oleaster flour showed a preservative effect on L. acidophilus, L. delbrueckii subsp. bulgaricus and B. animalis subsp. lactis during storage. On the first day of storage in pH 4.0 for synthetic gastric fluid, in vitro acid tolerance of all probiotics showed stability for 180 minutes. Also, at pH 2.0 SGF, B. animalis subsp. lactis was below the detectable limit in the control and 1% of groups. However, the 2% and 3% groups showed nearly 3 log cfu/g viability at the end of 180 min. These positive effects were related to the buffering effect of the oleaster peel. Thus, these results could prove that oleaster flour can be used for the production of bio-yogurt.
{"title":"Impact of Elaeagnus angustifolia flour added to bio-yogurt on probiotic survival and monitoring of in vitro acid tolerance in synthetic gastric fluid","authors":"Alper Güngören, Ayşegül Demircioğlu, Yasin Akkemik, Ahmet Güner","doi":"10.1590/1981-6723.07023","DOIUrl":"https://doi.org/10.1590/1981-6723.07023","url":null,"abstract":"The present study aimed to investigate the effect of oleaster flour on Lactobacillus acidophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis in probiotic yogurt during its storage period and whether oleaster flour has a protective effect against gastric fluid for these probiotic bacteria. For that purpose, the effect of oleaster flour at different doses (1%, 2%, and 3% w/v) on the titratable acidity, pH, and microbiological properties was investigated throughout cold storage. In addition, on the first day of storage, in vitro tolerance of probiotics in pH adjusted to (pH 2.0-ph 4.0) simulated gastric fluid was investigated for 1, 60, 120, and 180 min. Yogurt with a higher dosage (2%-3%) of oleaster flour had a higher pH and lower titratable acidity. Moreover, the addition of 3% oleaster flour showed a preservative effect on L. acidophilus, L. delbrueckii subsp. bulgaricus and B. animalis subsp. lactis during storage. On the first day of storage in pH 4.0 for synthetic gastric fluid, in vitro acid tolerance of all probiotics showed stability for 180 minutes. Also, at pH 2.0 SGF, B. animalis subsp. lactis was below the detectable limit in the control and 1% of groups. However, the 2% and 3% groups showed nearly 3 log cfu/g viability at the end of 180 min. These positive effects were related to the buffering effect of the oleaster peel. Thus, these results could prove that oleaster flour can be used for the production of bio-yogurt.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135658870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gabriela Dalberto, João Paulo Niemes, Marcos Roberto da Rosa
Abstract Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 75 oC, this technique uses low temperatures, around 10 oC, but with a longer time. This allows more intense extraction of flavors and color from the malt while keeping the concentration of fermentable sugars low, as the enzymatic starch hydrolysis does not occur at its maximum efficiency. A study was performed on the mashing stage of the brewing process using the cold mash technique, with subsequent physicochemical characterization, to evaluate possible changes in these parameters. To obtain beer worts with low concentrations of fermentable sugars, modifications were made to mashing temperature and time, and a two-level factorial design was applied to evaluate the influence of these variables, demonstrating that the main factor mashing time was of great importance in the response. The extract content, related to the concentration of carbohydrates, presented results around 6 oBx, while the traditional wort has between 11 and 12 oBx, and the protein content was 0.12 to 0.13%, being below than reported in the literature. For pH, the results were around 6.0, which is above the recommended for brewer's wort, demonstrating that the mashing technique employed promoted changes in this parameter, possibly due to the limited action of the phosphatase enzyme, responsible for lowering the pH through the production of phosphoric acid.
{"title":"Cold mash in brewer wort with low carbohydrate content: a study of the mashing step","authors":"Gabriela Dalberto, João Paulo Niemes, Marcos Roberto da Rosa","doi":"10.1590/1981-6723.00823","DOIUrl":"https://doi.org/10.1590/1981-6723.00823","url":null,"abstract":"Abstract Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 75 oC, this technique uses low temperatures, around 10 oC, but with a longer time. This allows more intense extraction of flavors and color from the malt while keeping the concentration of fermentable sugars low, as the enzymatic starch hydrolysis does not occur at its maximum efficiency. A study was performed on the mashing stage of the brewing process using the cold mash technique, with subsequent physicochemical characterization, to evaluate possible changes in these parameters. To obtain beer worts with low concentrations of fermentable sugars, modifications were made to mashing temperature and time, and a two-level factorial design was applied to evaluate the influence of these variables, demonstrating that the main factor mashing time was of great importance in the response. The extract content, related to the concentration of carbohydrates, presented results around 6 oBx, while the traditional wort has between 11 and 12 oBx, and the protein content was 0.12 to 0.13%, being below than reported in the literature. For pH, the results were around 6.0, which is above the recommended for brewer's wort, demonstrating that the mashing technique employed promoted changes in this parameter, possibly due to the limited action of the phosphatase enzyme, responsible for lowering the pH through the production of phosphoric acid.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135659099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juliana da Silveira, Natália de Almeida Corrêa Alfredo, Marcia Regina Beux, Sila Mary Rodrigues Ferreira, Diego Averaldo Guiguet Leal
Abstract The main goal of this study was to evaluate the effectiveness of a propolis hydroalcoholic solution with glycine on the reduction of microorganisms and helminth eggs removal in lettuce leaves. Three experimental groups were evaluated in triplicate or replicates: microbiological (ME), parasitological (PE), and microbiological and parasitological (MPE). Before the experiments, the initial concentration of the native microbiota was assessed by counting mesophilic aerobes, molds and yeasts, using conventional microbiological techniques. Lettuce leaves were washed in tap water and subjected to different immersion treatments: propolis hydroalcoholic solution (PHS), propolis hydroalcoholic solution at pH 5.5 (PHS2), and propolis hydroalcoholic solution with glycine (PHS-glycine). In ME, propolis hydroalcoholic solution combined or not with glycine, was evaluated on the reduction of native microbiota. Residual microbiological contamination was assessed. In the PE, the effect of PHS2 and PHS-glycine was evaluated on the removal of a known number of Ascaris suum eggs on leaves artificially contaminated. In MPE, PHS-glycine was evaluated on the reduction of native microbiota and removal of eggs. A reduction of more than 2 log CFU/g was observed in ME. In PE, PHS-glycine removed 37.22% of eggs. In MPE, the PHS-glycine reduced 3.3 CFU/g of mesophilic aerobes, 5.0 log CFU/g of fungi, and 35.53% of eggs from vegetables. The results highlighted the solution’s efficiency in reducing or eliminating different contaminants in vegetables and reinforced the need for the development of hygiene methods that do not harm human health and are reproducible at the household level.
{"title":"Evaluation of a propolis hydroalcoholic solution with glycine in the joint reduction of microorganisms and helminth eggs from leafy green vegetables","authors":"Juliana da Silveira, Natália de Almeida Corrêa Alfredo, Marcia Regina Beux, Sila Mary Rodrigues Ferreira, Diego Averaldo Guiguet Leal","doi":"10.1590/1981-6723.04223","DOIUrl":"https://doi.org/10.1590/1981-6723.04223","url":null,"abstract":"Abstract The main goal of this study was to evaluate the effectiveness of a propolis hydroalcoholic solution with glycine on the reduction of microorganisms and helminth eggs removal in lettuce leaves. Three experimental groups were evaluated in triplicate or replicates: microbiological (ME), parasitological (PE), and microbiological and parasitological (MPE). Before the experiments, the initial concentration of the native microbiota was assessed by counting mesophilic aerobes, molds and yeasts, using conventional microbiological techniques. Lettuce leaves were washed in tap water and subjected to different immersion treatments: propolis hydroalcoholic solution (PHS), propolis hydroalcoholic solution at pH 5.5 (PHS2), and propolis hydroalcoholic solution with glycine (PHS-glycine). In ME, propolis hydroalcoholic solution combined or not with glycine, was evaluated on the reduction of native microbiota. Residual microbiological contamination was assessed. In the PE, the effect of PHS2 and PHS-glycine was evaluated on the removal of a known number of Ascaris suum eggs on leaves artificially contaminated. In MPE, PHS-glycine was evaluated on the reduction of native microbiota and removal of eggs. A reduction of more than 2 log CFU/g was observed in ME. In PE, PHS-glycine removed 37.22% of eggs. In MPE, the PHS-glycine reduced 3.3 CFU/g of mesophilic aerobes, 5.0 log CFU/g of fungi, and 35.53% of eggs from vegetables. The results highlighted the solution’s efficiency in reducing or eliminating different contaminants in vegetables and reinforced the need for the development of hygiene methods that do not harm human health and are reproducible at the household level.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135213950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.
{"title":"Strategies for producing healthier chicken nuggets - a review","authors":"Julliane Carvalho Barros, Marco Antonio Trindade","doi":"10.1590/1981-6723.03223","DOIUrl":"https://doi.org/10.1590/1981-6723.03223","url":null,"abstract":"Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136047779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Luana Tirloni, Daiane Heidrich, Claucia Fernanda Volken de Souza
Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for their application in industrial biotechnological processes. This review was carried out according to the Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA) approach, incorporating the ScienceDirect and Scopus databases. The literature search yielded 4,167 (ScienceDirect) and 27 (Scopus) articles, which were reduced to 12 after applying the inclusion /exclusion criteria. The studies revolved around LAB of the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus and the application of ALE experiments in batch mode, fed-batch mode, or both, and aimed to produce strains with increased lactic acid production capabilities, higher cell viability, and multiple-stress tolerance. The studies demonstrated that ALE is an efficient approach for strain modification towards desired phenotypic functions and does not require genetic engineering. Knowledge of the cellular and molecular responses of microorganisms to stress enables an understanding of the adaptation mechanisms of LAB strains for survival and increased production of metabolites throughout ALE experiments.
{"title":"Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review","authors":"Luana Tirloni, Daiane Heidrich, Claucia Fernanda Volken de Souza","doi":"10.1590/1981-6723.05323","DOIUrl":"https://doi.org/10.1590/1981-6723.05323","url":null,"abstract":"Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for their application in industrial biotechnological processes. This review was carried out according to the Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA) approach, incorporating the ScienceDirect and Scopus databases. The literature search yielded 4,167 (ScienceDirect) and 27 (Scopus) articles, which were reduced to 12 after applying the inclusion /exclusion criteria. The studies revolved around LAB of the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus and the application of ALE experiments in batch mode, fed-batch mode, or both, and aimed to produce strains with increased lactic acid production capabilities, higher cell viability, and multiple-stress tolerance. The studies demonstrated that ALE is an efficient approach for strain modification towards desired phenotypic functions and does not require genetic engineering. Knowledge of the cellular and molecular responses of microorganisms to stress enables an understanding of the adaptation mechanisms of LAB strains for survival and increased production of metabolites throughout ALE experiments.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136202624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marcella Benetti Ventura, Cecilia Teresa Muniz Pereira, Valdecir Luccas, Helena Maria Andre Bolini
Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p > 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.
{"title":"Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective","authors":"Marcella Benetti Ventura, Cecilia Teresa Muniz Pereira, Valdecir Luccas, Helena Maria Andre Bolini","doi":"10.1590/1981-6723.14122","DOIUrl":"https://doi.org/10.1590/1981-6723.14122","url":null,"abstract":"Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p > 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135105028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juan Jaime Fuentes Uriarte, Agustina Guadalupe Arellanes Salazar, María Alejandra Zamudio Aguilasocho, Said Polanco Martagón
O presente trabalho de pesquisa visa dar uma resposta à abordagem de que se através da implementação de redes neurais artificiais, podem ser obtidas percentagens semelhantes às propostas pela Comissão Especial de Apoio; no desconto trimestral das propinas da Universidade Politécnica de Valle el Évora. A metodologia experimental consiste inicialmente na identificação das etapas do processo interno de “Apoio à Permanência” supracitado, seguindo-se uma recolha de informação para obtenção dos requisitos envolvidos de forma geral que influenciam o processo de seleção. Posteriormente, foi feita uma série de propostas de conjuntos de dados a serem treinados (5 treinamentos para cada conjunto de dados) com a implementação da rede neural com configurações diferentes para a arquitetura proposta na ferramenta Orange durante a fase de implementação, testes das sessões de treinamento e com base nos resultados das diferentes sessões de treinamento, realizar uma análise comparativa com os dados reais para determinar se a implementação de redes neurais em suporte à permanência está próxima da decisão tomada pelo comitê especial de apoio.
{"title":"Implementation of artificial neural networks in the process of \"support for permanence\" of the polytechnic university of valle del évora as a proposal for decision making","authors":"Juan Jaime Fuentes Uriarte, Agustina Guadalupe Arellanes Salazar, María Alejandra Zamudio Aguilasocho, Said Polanco Martagón","doi":"10.38152/bjtv5n4-002","DOIUrl":"https://doi.org/10.38152/bjtv5n4-002","url":null,"abstract":" \u0000O presente trabalho de pesquisa visa dar uma resposta à abordagem de que se através da implementação de redes neurais artificiais, podem ser obtidas percentagens semelhantes às propostas pela Comissão Especial de Apoio; no desconto trimestral das propinas da Universidade Politécnica de Valle el Évora. A metodologia experimental consiste inicialmente na identificação das etapas do processo interno de “Apoio à Permanência” supracitado, seguindo-se uma recolha de informação para obtenção dos requisitos envolvidos de forma geral que influenciam o processo de seleção. Posteriormente, foi feita uma série de propostas de conjuntos de dados a serem treinados (5 treinamentos para cada conjunto de dados) com a implementação da rede neural com configurações diferentes para a arquitetura proposta na ferramenta Orange durante a fase de implementação, testes das sessões de treinamento e com base nos resultados das diferentes sessões de treinamento, realizar uma análise comparativa com os dados reais para determinar se a implementação de redes neurais em suporte à permanência está próxima da decisão tomada pelo comitê especial de apoio.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88246123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Clauber André Ferasso, Willian Delfim Da Silva, L. Schaeffer
A crescente demanda energética mundial e os impactos ambientais acarretados pelo uso de combustíveis fósseis, além da estimativa que aponta para o esgotamento das reservas destes recursos ainda neste século, impulsionam cada vez mais a diversificação da matriz energética. A priorização ao uso de fontes de energia limpa, por exemplo, a partir de recursos renováveis, vem sendo pauta em pesquisas e bibliografias no Brasil e no mundo, e tem enfoque tanto na geração quando no armazenamento de energia. Dispositivos que convertem e armazenam energia, como capacitores e baterias, são fundamentais para a disponibilidade da eletricidade para pronto consumo. Capacidade de armazenamento, tempo de carregamento, segurança operacional, vida útil e custo, são alguns dos aspectos relacionados a tais equipamentos com alta relevância para as presentes e futuras aplicações da transformação tecnológica que já vivenciamos no âmbito da energia. A partir de avanços trazidos pelas novas tecnologias, estudos posteriores têm possibilitado a implementação de melhorias também em baterias já conhecidas. Caso como o das baterias Fe- Ni, que apesar de serem produzidas desde o fim do século XIX, caíram em desuso com o surgimento de materiais mais modernos, e nos últimos anos tiveram um renovado interesse como tópico em pesquisas para melhoria dos parâmetros técnicos e aumento de capacidade e eficiência energética. Este trabalho tem como intuito apresentar os recentes avanços aplicados nos métodos de fabricação, e na composição dos materiais e aditivos para os eletrodos e eletrólitos nas baterias Fe-Ni.
{"title":"Revisão: Novas tecnologias em materiais e processos de produção para baterias níquel-ferro","authors":"Clauber André Ferasso, Willian Delfim Da Silva, L. Schaeffer","doi":"10.38152/bjtv5n4-001","DOIUrl":"https://doi.org/10.38152/bjtv5n4-001","url":null,"abstract":"A crescente demanda energética mundial e os impactos ambientais acarretados pelo uso de combustíveis fósseis, além da estimativa que aponta para o esgotamento das reservas destes recursos ainda neste século, impulsionam cada vez mais a diversificação da matriz energética. A priorização ao uso de fontes de energia limpa, por exemplo, a partir de recursos renováveis, vem sendo pauta em pesquisas e bibliografias no Brasil e no mundo, e tem enfoque tanto na geração quando no armazenamento de energia. Dispositivos que convertem e armazenam energia, como capacitores e baterias, são fundamentais para a disponibilidade da eletricidade para pronto consumo. Capacidade de armazenamento, tempo de carregamento, segurança operacional, vida útil e custo, são alguns dos aspectos relacionados a tais equipamentos com alta relevância para as presentes e futuras aplicações da transformação tecnológica que já vivenciamos no âmbito da energia. A partir de avanços trazidos pelas novas tecnologias, estudos posteriores têm possibilitado a implementação de melhorias também em baterias já conhecidas. Caso como o das baterias Fe- Ni, que apesar de serem produzidas desde o fim do século XIX, caíram em desuso com o surgimento de materiais mais modernos, e nos últimos anos tiveram um renovado interesse como tópico em pesquisas para melhoria dos parâmetros técnicos e aumento de capacidade e eficiência energética. Este trabalho tem como intuito apresentar os recentes avanços aplicados nos métodos de fabricação, e na composição dos materiais e aditivos para os eletrodos e eletrólitos nas baterias Fe-Ni.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90719452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Este trabalho tem como objetivo investigar a percepção de empresas desenvolvedoras de software em relação à gestão de pessoas e aspectos humanos observados. Foi realizado um estudo qualitativo com gestores de times de desenvolvimento. Os dados foram analisados utilizando técnicas de codificação qualitativa e os resultados foram verificados e validados por meio da verificação de membros. Percebeu-se que os desafios para a gestão são muitos, e que além de questões técnicas, as relacionadas ao desenvolvimento do colaborador são consideradas, tais como criatividade, responsabilidade, motivação, valores pessoais, inteligência emocional, capacidade de aprendizagem, liderança, comunicação, personalidade, comportamento, proatividade, trabalho em equipe. Uma ferramenta para ajudar nessa gestão, que forneça orientação sobre pontos considerados importantes, pode ser um ponto positivo.
{"title":"Percepção de empresas desenvolvedoras de software em relação à gestão de pessoas, aspectos humanos envolvidos e suas relações","authors":"Patrícia Cristina Moser, H. Moura","doi":"10.38152/bjtv5n3-003","DOIUrl":"https://doi.org/10.38152/bjtv5n3-003","url":null,"abstract":"Este trabalho tem como objetivo investigar a percepção de empresas desenvolvedoras de software em relação à gestão de pessoas e aspectos humanos observados. Foi realizado um estudo qualitativo com gestores de times de desenvolvimento. Os dados foram analisados utilizando técnicas de codificação qualitativa e os resultados foram verificados e validados por meio da verificação de membros. Percebeu-se que os desafios para a gestão são muitos, e que além de questões técnicas, as relacionadas ao desenvolvimento do colaborador são consideradas, tais como criatividade, responsabilidade, motivação, valores pessoais, inteligência emocional, capacidade de aprendizagem, liderança, comunicação, personalidade, comportamento, proatividade, trabalho em equipe. Uma ferramenta para ajudar nessa gestão, que forneça orientação sobre pontos considerados importantes, pode ser um ponto positivo. ","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84970474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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