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Search Results: 1 - 10 of 9166 matches for " érica Regina Filletti "
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Predicting of the Fibrous Filters Efficiency for the Removal Particles from Gas Stream by Artificial Neural Network  [PDF]
érica Regina Filletti, Juliana Maria da Silva, Valdemir Garcia Ferreira
Advances in Chemical Engineering and Science (ACES) , 2015, DOI: 10.4236/aces.2015.53033
Abstract: In this paper, artificial neural networks are used for predicting single fiber efficiency in the process of removing smaller particles from gas stream by fiber filters. For this, numerical simulations are obtained of a classic model of literature for fiber efficiency, which is numerically solved along with the convection diffusion equation in polar coordinates for particle concentration, with associated initial and boundary conditions. A sufficient number of examples from two numerical simulations are employed to construct a database, from which parameters of a novel neural model are adjusted. This model is constructed based on the back propagation algorithm in order to map two features, namely Peclet number and packing density, which are extracted from the numerical simulations into the corresponding single fiber efficiency. The results indicate that the developed neural model can be trained in a reasonable computational time and is capable of estimating single fiber efficiency from examples of the test set with a maximum error of 1.7%.
Comunica??o e inclus?o de crian?as com altera??es de linguagem de origem neurológica na perspectiva de pais e educadores
Takase, érica Mayumi;Chun, Regina Yu Shon;
Revista Brasileira de Educa??o Especial , 2010, DOI: 10.1590/S1413-65382010000200007
Abstract: the brazilian educational system has been going through several modifications to answer to changes in inclusive policies. studies regarding communication and inclusion of children with language disorders due to neurological causes require further attention, specifically in speech-language and hearing sciences. for the purpose of finding out how professionals in this field can contribute to the inclusion process, the aim of the study is to investigate the expectations, difficulties and support encountered by families and teachers of those children who undergo speech-language pathology therapy. the corpus is composed of 11 children, 12 parents and 7 educators. the data was collected through the study of the children files, as well as from semi-structured interviews with families and teachers, video-recorded and transcribed orthographically. the data was analyzed according to references that support this study. the results show challenges in including some of the children in regular schools, particularly those with the most severe language disorders. there were also issues related to the preparation of the educators and the preparedness of some of the schools that received these students. nevertheless, the study demonstrated that there have been advances, expressed by the inclusion of most of these children in regular schools and by greater willingness of the schools to receive these students. this finding was deduced from references to parents, educators and speech-language pathologists sharing of information and experiences. from the perspective of the families and teachers, the findings point to the need for specialized health assistance and highlight the contribution of the speech-language and hearing sciences in communication and feeding in the process of inclusion.
Emiss?o de CO2 do transporte da madeira nativa da Amaz?nia
Campos, érica Ferraz;Punhagui, Katia Regina Garcia;John, Vanderley Moacyr;
Ambiente Construído , 2011, DOI: 10.1590/S1678-86212011000200011
Abstract: wood incorporated into construction is considered a carbon stock. transportation in the wood supply chain generates co2, which reduces its net stock. based on ibama's data from 2007 about origin, destination and volume of the amazon sawn wood transported nationally, the average distance traveled was estimated at 1,956 km. diesel consumption factors between 0.005 l/t.km and 0.017 l/t.km, equivalent to emission factors of 12.8gco2/t.km to 50.6 gco2/t.km, were identified in the literature and in surveys undertaken in this investigation. to quantify co2 emission, four categories of freight trucks were evaluated, with different load weight capacities. wood density influenced variability in the final results by up to 210%; the vehicle weight itself from 30% to 43%. a 1,000 km route with different sawn wood densities reduced carbon stock by 1.4% to 6.1%; ghg protocol data resulted in values from 20.1% to 24.2%. in 2007, legal transportation of amazon wood contributed to the brazilian diesel consumption at an estimated 0.16% to 0.56%; the brazilian co2 emission based on 2005 data, is estimated at 0.12% to 0.46%. the net carbon stock of sawn wood, relative to ibama's 2007 data, considering just stock reduction from transportation, would potentially result at between 4.77 and 5.19 x 106 tco2.
Fresh cut yellow melon (CAC) submitted to different type cuts and concentrations of calcion chloride stored under modified passive atmosphere Mel o amarelo (CAC) minimamente processado submetido a diferentes cortes e concentra es de cloreto de cálcio armazenado em atmosfera modificada passiva
Viviane Citadini Russo,érica Regina Daiuto,Rogério Lopes Vieites
Semina : Ciências Agrárias , 2012,
Abstract: The aim of this work was to evaluate the quality of yellow melon inodorus Valenciano Amarelo (CAC) fresh cut submitted to two cut types and with application postharvest of calcium chloride. After preparation cubes and slices melon were immersed in solution with different calcium chloride (CaCl2) concentrations for two minutes, afterwards they were conditioned in trays of expanded polystyrene (EPS), covered by plastic film of low density polyethylene (PEBD), stored in cold camera to 5°C ±1 and analyzed for 8 days. They were evaluated pH, firmness, tritable acidity (AT), soluble solids (SS) sugar reducer and ratio. The pH values varied from 5.27 to 5.68. The sugars reducers content and the ratio were superior in the slices compared to the cubes. The melon slices maintained larger firmness values compared to the cubes and in general there was reduction in the values of this parameter along the storage period for all treatments. Concentrations of 1.0 and 1.5% of CaCl2, result in larger values of firmness. The storage temperature and modified passive atmosphere they contributed to quality maintenance of MP melon. Concentrations of up to 1.0% of CaCl2 they could be recommended to maintain the melon quality MP melon yellow inodorus (CAC). Objetivou-se neste trabalho avaliar a qualidade de mel o amarelo inodorus (cultivar Valenciano Amarelo CAC) minimamente processado (MP) submetido a dois tipos de corte e com aplica o pós-colheita de cloreto de cálcio. Após preparo cubos e fatias de mel o foram imersos em solu o com diferentes concentra es de cloreto de cálcio (CaCl2) por dois minutos, sendo em seguida acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD), armazenados em camara fria a 5°C ±1 e analisadas durante 8 dias. Foram avaliados pH, firmeza, acidez titulável (AT), sólidos solúveis (SS), a úcar redutor e ratio. Os valores de pH variaram de 5,27 a 5,68. O teor de a úcares redutores e o ratio foram superiores nas fatias em rela o aos cubos. As fatias de mel o mantiveram maiores valores de firmeza comparadas aos cubos e de modo geral houve redu o nos valores deste parametro ao longo do período de armazenamento para todos os tratamentos. Concentra es de 1,0 e 1,5% de CaCl2, propiciaram maiores valores de firmeza. A temperatura de armazenamento e atmosfera modificada passiva contribuíram para manuten o da qualidade do mel o MP. Concentra es de até 1,0% de CaCl2 poderiam ser recomendada para manter a qualidade de mel o MP mel o amarelo inodorus (CAC).
Fresh cut cassava subjected to gamma radiation Mandioca minimamente processada submetida a radia o gama
Rogério Lopes Vieites,érica Regina Daiuto,Lidia Raquel de Carvalho,Marcia Regina Garcia
Semina : Ciências Agrárias , 2012,
Abstract: Fresh cut cassava is an alternative to prolong roots commercialization period, adding value to the raw material and assisting the consumer’s needs that seeks for products of easy preparation. The aim of this work was to evaluate the quality of fresh cut cassava subjected to gamma radiation. For processing cassava roots (IAC – 567-70) were used, after preparation were packed in expanded polystyrene (EPS) trays, covered by low density polyethylene (LDPE) plastic film, being subjected to gamma radiation in the doses 0 (control), 0.5; 1.0; 1.5; 2.0 KGy. Another treatment was also carried out in which roots were vacuum packed in nylon + polyethylene. Packed roots of all treatments were stored under refrigeration (5 ± 1 oC) and evaluations were made after 0, 3, 6, 9 and 12 days. Evaluated analyses were: titrable acidity, pH, firmness, coloration, polyphenoloxidase activity, cooking time and roots hydration percentage. Evaluations just proceeded until the nine storage day, because after this period the roots already presented visually detectable physiologic and microbiological alterations. For titrable acidity, the vacuum packed roots had the lowest values, followed by the control packed in trays. For the other treatments, values of acidity increased and influenced the pH values. For the other appraised parameters there was no significant difference among treatments, but alterations were observed with the storage. The firmness decreased with the storage. Brightness values and yellow color component decreased with the storage and the b * (green) color values increased. Polyphenoloxidase activity was maximum in the day of elaboration of the product and it decreased with the storage. Cooking time and roots hydration percentage decreased with the roots storage. A mandioca minimamente processada é uma alternativa para prolongar o período de comercializa o das raízes, agregando de valor a matéria prima e atendendo as necessidades do consumidor que procura produtos de fácil preparo. O objetivo desta pesquisa foi avaliar a qualidade de mandioca minimamente processada submetida radia o gama. No processamento mínimo foram utilizadas raízes de mandioca (IAC- 567-70) e, após o preparo foram acondicionadas em embalagens de poliestireno expandido e revestidas por filme plástico de polietileno de baixa densidade (PEBD) sendo irradiadas nas doses 0,0 (controle), 0,5; 1,0; 1,5; 2,0 KGy. Foi obtido ainda outro tratamento cujas, raízes foram acondicionadas em embalagem de nylon+ polietileno com aplica o de vácuo. As raízes acondicionadas de todos os tratamentos foram armazenad
Avalia??o da colora??o, teor de fenóis e atividade da peroxidase no guacamole corservado pelo frio
Daiuto,èrica Regina; Rogério Lopes,Vieites; Fernades Vileigas,Danielle; Higashi Myake,Cintia Natsumi;
Agronomía Tropical , 2009,
Abstract: the commercialization of processed avocado is a challenge, because the fruit after cut darkens and their sensorial characteristics are modified. the objective this research was to verify the effect of cold in the conservation of the guacamole elaborated with the variety hass, without chemical addictive. the coloration was evaluated (l a* b*), phenol content and peroxidase enzyme activity. samples of the product were conditioned in polyethylene and polyethylene+nylon packages. polyethylene+nylon packages were evalueted with and without vacuum application. packaged samples were submitted to cold treatment: cooling, slow and fast freezing. evaluations were accomplished on the 1, 3, 5 and 7 days for the refrigerated treatment and 7, 30, 60 and 90 d for the samples submitted to the slow and fast freezing. it happens darkening of the product along the storage period when in packaged polyethylene and stored under cooling. in the refrigerated treatment the samples were characterized by the largest phenol content. in the frozen samples the alterations in the color are smaller, but increase of the acidity that can alter the flavor of the product
Característica físico-química e sensorial de geleia elaborada com polpa e suco de acerola
Caetano, Priscilla Kárim;Daiuto, érica Regina;Vieites, Rogério Lopes;
Brazilian Journal of Food Technology , 2012, DOI: 10.1590/S1981-67232012005000011
Abstract: acerola stands out for its vitamin c content and potential for industrialization. its use is possible in products such as preserves, jams, juices and food supplements, amongst others. the objective of this study was to develop a jam formulation from the juice and pulp and verify the physicochemical and sensory characteristics of the product. jams were prepared with whole acerola juice and pulp. the formulations were t1 pulp/sugar (1/1), t2 juice/sugar (0.6/0.4), t3 juice/sugar (1/1) and t4 pulp/sugar (0.6/0.4), all with 1% of pectin. the evaluations carried out on the acerola juice, pulp and jam were: ph, acidity, moisture, reducing sugars, total reducing sugar, ascorbic acid and soluble solids (obrix). for the juice and pulp the water insoluble solids, ash content and ratio were also determined. the results of the physicochemical evaluations of the acerola pulp and juice showed favorable characteristics for jam preparation, the addition of acid not being necessary. the physiochemical evaluation of the jam showed appropriate results for this product, retaining an ascorbic acid content of from 599.25 to 664.79 mg. the jams elaborated with a pulp/sugar ratio of (0.6/0.4) presented a more intense coloration than the others, with higher values for brightness and the color components a* and b*. in all the sensory aspects evaluated, the results were desirable and the jams well accepted. the formulation with a 0.6/0.4 pulp/sugar ratio, was better accepted than the other formulations.
Avalia??o da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado
Endo, érika;Borges, Soraia Vilela;Daiuto, érica Regina;Cereda, Marney Pascoli;Amorim, Elizete;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000200029
Abstract: passion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. the packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °c and 84% of relative humidity. adding sugar increased the solubility, wetability, particle size and luminosity l* value and decreased a* (red colour intensity) and b* (yellow colour intensity) colour parameters. during storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °c. therefore this added sugar was not recommended. from the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °c, and 60 days at 40 °c.
INFLUêNCIA DE ENZIMAS DE MACERA??O NA PRODU??O DE PUBA
MENEZES, Tobias José Barreto de;SARMENTO, Silene Bruder Silveira;DAIUTO, érica Regina;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400005
Abstract: retting is the natural fermentation of cassava for the production of puba, a common food of the northeast of brazil. in addition to a predominant lactic acid fermentation, the microoganisms also cause the softening of the roots which is important for obtaining a good quality product. the objective of this work was to detect the presence of macerating enzymes and to verify the influence of the addition of a commercial preparation of cellulase and pectinase on the retting of cassava. it was found that the activities of cellulases, xilanase and poligalacturonase increased during natural fermentation. this increase was higher than that expected by natural fermentation when commercial preparations of cellulase and pectinase were added. the additions of these enzymic preparations speeded up the fermentation process increasing the acidity and reducing the ph more rapidly than in the control samples.
Firmeza de caqui 'Giombo' submetido à aplica??o pós-colheita de cloreto de cálcio
Moraes, Maria Rosa de;Vieites, Rogério Lopes;Daiuto, érica Regina;Pican?o, Nagela Farias Magave;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011000500040
Abstract: the effect postharvest application of calcium chloride was evaluated about the firmness of 'giombo' persimmon. the fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. the fruits without adstringency and adstringent were immersed in water (t1 = it controls), and in solution of calcium chloride for 10 minutes. the evaluated concentrations were: t2 =0.5% cacl2, t3 =1.0% cacl2, t4 =2.0% cacl2 and t5 =3.0% cacl2. the fruits were packed in expanded polystyrene (eps) trays, covered by low densidy polyethylene (ldpe) and stored under refrigeration to the 0oc (85-90%ur%). it was evaluated the weight loss, firmness, polygalacturonase (pg) and pectinametylesterase (pme) enzymes activity. the persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness the fruits submitted to the concentrations of calcium presented the largest pme activities in the end of the evaluations without difference among the treatments. fruits with adstingency showed smaller pg activities of pg when compared to without adstingency. calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'giombo' persimmon.
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