abstract: There is a growing interest for improved high-accuracy camera calibration methods due to the increasing demand for 3D visual media in commercial markets. Camera calibration is used widely in the fields of computer vision, robotics and 3D reconstruction. Camera calibration is the first step for extracting 3D data from a 2D image. It plays a crucial role in computer vision and 3D reconstruction due to the fact that the accuracy of the reconstruction and 3D coordinate determination relies on the accuracy of the camera calibration to a great extent. This thesis presents a novel camera calibration method using a circular calibration pattern. The disadvantages and issues with existing state-of-the-art methods are discussed and are overcome in this work. The implemented system consists of techniques of local adaptive segmentation, ellipse fitting, projection and optimization. Simulation results are presented to illustrate the performance of the proposed scheme. These results show that the proposed method reduces the error as compared to the state-of-the-art for high-resolution images, and that the proposed scheme is more robust to blur in the imaged calibration pattern. / Dissertation/Thesis / M.S. Electrical Engineering 2012

O presente estudo foi desenvolvido com o objetivo de avaliar o desempenho microbiológico de uma linha de processamento e envase asséptico de caldo de cana acidificado. Para este fim foram identificados pontos críticos de controle em uma planta piloto instalada no Departamento de Engenharia de Alimentos da Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, no campus de Pirassununga/SP. Inicialmente o caldo de cana foi extraído e acidificado com ácido cítrico a um valor de pH equivalente a 4,3. A bebida acidificada foi pasteurizada a 95 °C / 30 s, resfriada a 10 °C e acondicionada assepticamente em garrafas plásticas seladas por indução. O envase do produto foi conduzido em uma cabina de fluxo de ar unidirecional ISO classe 5. As garrafas foram descontaminadas por aspersão de ácido peracético a 0,05% (v/v), por 20 s a 45 ºC. Os selos e as tampas foram esterilizados a 121 ºC / 15 min. Realizaram-se três processamentos de caldo de cana, em datas distintas, tendo sido caracterizada a matéria-prima e avaliados a qualidade microbiológica do caldo recém-extraído; a água de enxágue final da linha de processamento e envase, após a sua desinfecção com solução de ácido peracético (0,1% v/v) a 50 ºC durante 40 min; a embalagem e o produto final. Testes de escala hedônica de 7 pontos foram aplicados para avaliar a aparência, o aroma e o sabor da bebida processada. Os valores médios de pH, de acidez titulável e de sólidos solúveis determinados na matéria-prima foram equivalentes a 5,1; 0,061%(m/v) e 22,3 ºBrix, respectivamente. As médias das contagens de micro-organismos mesófilos aeróbios totais e de bolores e leveduras no caldo in natura foram equivalentes a (6,26 e 5,20) logUFC/mL, respectivamente. As médias das contagens na água de enxágue final (pasteurizada) da linha de processamento e envase foram inferiores a 1 UFC/mL. As contagens de mesófilos, de bolores e leveduras nas embalagens foram igualmente inferiores a 1 UFC/embalagem. As médias das contagens de mesófilos aeróbios e de bolores e leveduras na bebida acidificada e pasteurizada foram equivalentes a (2,63 e < 1) logUFC/mL, respectivamente. As médias de notas obtidas nos testes de escala hedônica de 7 pontos variaram entre 5,8 e 6,1; demonstrando a elevada aceitação do caldo de cana acidificado. Concluiu-se que a planta de processamento avaliada mostrou-se apta ao processamento de caldo de cana acidificado, estocado sob refrigeração. / This study was carried out to evaluate the microbiological performance of a pilot plant designed for acidified sugarcane juice processing. For this purpose, critical control points in a pilot plant were identified. The juice was extracted in a stainless steel electric cylinder mill and then acidified with citric acid until attaining the pH of 4.3. Next, it was pasteurized in a plate heat exchanger at 95 ºC/30 s and then cooled to 10 ºC before being filled into a plastic bottle and induction sealed. Product\'s filling was performed in an ISO class 5 unidirectional air-flow cabin. Bottles were decontaminated by 0.05% peracetic acid (PAA) spray, at 45 ºC for 20 s. Seals and caps were sterilized at 121 ºC/15 min. Three batches of acidified sugarcane juice were carried out. The qualities of the raw material, rinse water of the processing and filling line (after sanitation with 0.1% PAA at 50 ºC for 40 min), packaging and end product, were all microbiologically evaluated. Seven-point hedonic scale tests were used to evaluate the sensory acceptance of the product. The mean values of pH, titratable acidity and soluble solids content determined in raw sugarcane juice were 5.1, 0.061%(w/w) and 22.3 ºC, respectively. The total aerobic mesophilic and the molds and yeasts mean counts in natural fresh sugarcane juice were (6.26 and 5.20) logCFU/mL, respectively. The mesophilic and the molds and yeasts mean counts taken, in both rinse water samples of the processing line and the bottles, were lower than 1 logCFU/mL. The mesophilic and the molds and yeasts mean counts in acidified and pasteurized sugarcane juice were (2.63 and lower than 1) logCFU/mL, respectively. A beverage with a high sensory acceptance with average scores ranging from 5.8 to 6.1 was achieved. The findings indicated that the procedures that were evaluated met standards for acidified sugarcane juice to be produced then stored under refrigeration.

As barreiras impostas pelos mercados externos, relacionadas à sanidade dos produtos e o aumento dos surtos de toxicoinfecções em consumidores, devido à ingestão de alimentos industrializados, são os principais fatores que fazem com que empresas e as cadeias agroalimentares como um todo, preocupem-se com a produção de alimentos seguros (security foods). Diante desta necessidade, foi realizado este estudo, que analisou as vantagens e desvantagens da implantação de um sistema de Análise de Perigos e Pontos Críticos de Controle o APPCC em uma indústria de alimentos. O estudo foi desenvolvido em uma unidade industrial, que já faz uso do sistema há cinco anos, para a produção de embutidos e pratos prontos. A empresa já possui o sistema APPCC estruturado em toda a cadeia de produção, sendo uma das poucas empresas brasileiras a preocupar-se profundamente com esta questão. Os resultados confirmaram a eficiência do sistema para a garantia de segurança em produtos e processos, o que contribui para a melhoria da saúde pública e a diminuição das devoluções. Também podem ser citadas, as vantagens relacionadas ao comprometimento de grupo, valorização e aumento da eficiência operacional, agregação de valor aos produtos ao longo da cadeia e a confiança dos consumidores no que se relaciona a segurança alimentar. Não identificou-se desvantagens aparentes, apenas considerações referentes aos recursos humanos envolvidos, os quais necessitam de treinamento constante, para que desenvolvam suas atividades de acordo com o estabelecido pelo plano. / The barriers imposed by the external markets related to product sanitation and the increase of out breaks among consumers due to the intake of industrialized food are the main factors which make the companies and the agrofeeding chains as a whole to worry about security foods. This study was carried out as a result of this need and it analyzed the advantages and disadvantages of using a control system in food, Hazard Critical Control Points, the HACCP. The system for five years in the production of sausages and ready dishes. The company already ocons the HACCP system structured all over the production chain, being one of the fun Brazilian compances to concern delply about this matter. The results confirm the system efficienty to guarantee the product and process safety, what contributes to the improvement of public health and reduction of returns, as well as the retreat. Also, the advantages related to the group commitment, valuction and operational efficiency increase, value gathering to the products along the chain, as well as the increase in the consumers’ confidence concerning food sefaty. There are not apparent disadvantages, only considerations related to the human resources involved, which need constant supervision in order to develop their activities according to the what was stablished by the plan.

No description available.

This diploma thesis deal with analysis of current surveying methods of railway track spatial position of the track section located between Břeclav and Znojmo. At the beginning of the work there is described historical development of railway geodesy in our country and conditions of railway geodetic points field abroad. Further there are mentioned rules for measurement of railway point fields in the Czech Republic. In the following chapter you will find sub-stages of building railway point fields in track section with analysis of accuracy measurement and a proposal of prior accuracy of measurement for computing with the least square method. In the end of the thesis there is described a calculation of parameters spatial track geometry with the suggestion of computing service for uniform way of calculating partial stages of railway geodetic point field.

Σε αυτή την εργασία στόχος είναι να συντεθεί μία βάση φωτοσταθερών που θα μπορεί να χρησιμοποιηθεί για την γεωμετρική διόρθωση δορυφορικών εικόνων που έχουν ληφθεί από σαρωτές με παρόμοια χαρακτηριστικά σε διαφορετικές χρονικές στιγμές. Πιο συγκεκριμένα η βάση δεδομένων δημιουργήθηκε με φωτοσταθερά που προσδιορίσθηκαν από δορυφορική εικόνα Landsat–ETM (pixel=15m, παγχρωματικό) ενώ οι συντεταγμένες των φωτοσταθερών μετρήθηκαν στο έδαφος με GPS (φορητό, Garmin 12 ). Η περιοχή μελέτης είναι στο λεκανοπέδιο Αττικής. Τα φωτοσταθερά που χρησιμοποιήθηκαν κατά κανόνα αντιστοιχούσαν σε διασταυρώσεις κεντρικών οδών που αναγνωρίσθηκαν όχι μόνο στην εικόνα αλλά και σε τοπογραφικό χάρτη κλίμακας 1:10.000 προκειμένου να διευκολυνθεί η πρόσβαση στο ύπαιθρο. Η γεωμετρική διόρθωση υλοποιήθηκε με πολυώνυμο δευτέρου βαθμού (μη παραμετρικό μοντέλο στο λογισμικό επεξεργασίας εικόνας) ErMapper και το μέσο τετραγωνικό σφάλμα ήταν 7,01 μέτρα. Στην συνέχεια η πλειονότητα των φωτοσταθερών αναγνωρίσθηκαν και σε δορυφορική εικόνα (VNIR) με χωρική διακριτική ικανότητα 15μ, επιβεβαιώνοντας την δυνατότητα χρήσης της βάσης για την διόρθωση διαχρονικών (multi-temporal) δεδομένων. Προσδιορίσθηκαν οι κανόνες επιλογής φωτοσταθερών για την δημιουργία βάσεως δεδομένων και προσδιορίσθηκαν οικονομοτεχνικά στοιχεία που καθορίζουν το κόστος των εργασιών. / A database of Ground Control Points was established for the geometric correction of multi-temporal satellite imagery. More specifically the high resolution (15 meters ) panchromatic band of a Landsat image was used for the recognition of Ground Control Points, their coordinates were measured on the ground by a hand-held Garmin GPS. The GCPs selected corresponded to main streets intersections that were easily recognized in the 15th meter resolution image. A non parametric method (second order polynomial) was used for the geometric corrections of the images. The resulted RMS was equal to 7,01 meter. Then the majority GCPs were also recognized in an Aster (VNIR) image with resolution 15m.This fact indicated that a GCP database can be used for the corrections of multitemporal imagery (like Aster with revisit time 16 days) that covers Attiki Regions. The rules for the selection of GCPs in order to construct a database were determined as well as the cost of processing for GCP.

HACCP and good manufacturing practices are tools to the safeguard of food safety. Technologic process of fish processing begins by receiving of live fish and ending with stock and expedition of fish products. Stocking is the operation, whereat is able to get to consumer{\crq}s health hazard. Wrong temperature regulation causes multiplication of microorganisms. Stocking proceed at temperature 0 {--} 2 °C, which is stopping increasing of microorganisms. Practically were tracked difference course temperatures during hours and days. During monitoring was average temperature at 10 AM 2.33 {$\pm$} 1.25°C and average temperature at 10 PM was 2.11 {$\pm$} 1.19°C. During monitoring was average temperature 2.10 {$\pm$} 1.03°C. Maximum temperature was monitored in the morning. The temperature raised trough storage of new products. This short - period increasing is able to influence quality of products.

The Hazard Analysis and Critical Control Point (HACCP) system was used as a basis for describing a methodology for the management of reproduction in small ruminant flocks. The seven principles of the HACCP system are: <ul> 1. Conduct a hazard analysis 2. Identify critical control points 3. Establish critical limits for each control point 4. Establish monitoring procedure 5. Establish corrective actions 6. Establish a record keeping procedure 7. Establish verification procedures. </ul> The first principle of HACCP requires a description of the production system. The small ruminant reproduction process was subdivided into four sub-processes with a total of 33 phases. The ewe management cycle consists of 12 phases and the ram management cycle, replacement ewe cycle and replacement ram cycle each consists of seven phases. The reproductive process was described by a flow diagram. The hazards were categorized as management, environmental, nutritional, genetic, predatory, physiological and disease factors that could affect reproductive performance. The second principle requires the establishment of Critical Control Points (CCP). Seventeen CCPs in the reproductive process were established and monitoring and diagnostic procedures for each of the critical control points was described together with suggested corrective actions. The resulting HACCP plan formed the basis of consultations with 30 commercial small stock enterprises. Each of the Critical Control Points was applied to at least three and up to 30 of the flocks over the period of the trial to establish the practicality and validity of the procedures which were described as standard operating procedures. Data forms were designed for the structured collection of data regarding the process as well as the CCPs. The Critical Control Points and forms that were selected in this project were as follows: <ul> <li> CC1. Ewe selection. Prior to Ewe preparation. Ewe selection data form</li> <li> CC2.Ram selection. Prior to Phase two of ram preparation. Ram selection data form</li> <li> CC3. Ewe preparation. Prior to start of mating (end of flushing period). Ewe preparation data form</li> <li> CC4. Ram preparation. Prior start of mating (end of flushing period). Ram preparation data form</li> <li> CC5. Joining. Start of mating period. Joining data form</li> <li> CC6. Mating. End of mating period. Mating data form</li> <li> CC7. Scan. >35 days after mating. Scan data form</li> <li> CC8. Rescan. ≥ 30 days after initial scanning. Rescan data form</li> <li> CC9. Pregnant. Prior to start of lambing. Pregnancy management data form</li> <li> CC10. Lambing. End of lambing period. Lambing data form</li> <li> CC11. Marking. After neonatal period. Marking data form</li> <li> CC12. Weaning. Separation of lambs from ewes. Weaning data form</li> <li> CC13. Ewe replacement. At ewe selection. Replacement maiden data form</li> <li> CC14. Ram replacement. At ram selection. Replacement ram data form</li> <li> CC15. Genital soundness. Prior to ram selection. Ram genital soundness data form</li> <li> CC16. Ram recovery. About 8 weeks after mating. Ram recovery data form</li> <li> CC17. Last day of lambing. About 146 days after end of joining. Last day of lambing data form.</li> </ul> In addition to the specific procedures described in the seventeen CCP's three CCP's were described that can be performed to assist in monitoring the general health and welfare of the flock at strategic points in the management cycle: <ul> <li> CC 18 Body condition score</li> <li> CC 19 Helminthic status</li> <li> CC 20 Nutritional status.</li> </ul> Qualitative aspects of the critical control point as well as certain quality control questions were described as a generic quality control form. This generic form is modified annually to reflect hazard issues that need to be followed up the following year. Specific questions are entered on the form which is diarised for the next year. The use of these generic forms assisted in the process of continuous improvement by ensuring that adjustments to the Flock Health and Production Plan are made to prevent repeating management failures. Examples of the use of the CCP's are described on the basis of data that was collected from the flocks that participated in the project. Upon conclusion a questionnaire was completed by 12/25 of the flock managers who participated. The results of the survey indicated that there was general acceptance of a HACCP – based management system for the management of reproduction in the small ruminant enterprises by the flock managers that responded to the questionnaire. Flock managers agreed that the program must be adapted to their individual needs, would not be a problem to implement but needed to be simple and many would need assistance. Training and information was considered important aspects. There was general consensus that financial results should form part of the program and that comparisons within the group on an anonymous basis is accepted. The two responses that showed the least variance were the needs to reduce production risk and to be informed of potential hazards. Flock managers disagreed the most in their response about the range of control points they would implement. This correlates with the expressed need to have individually adapted programs. Flock managers were not very positive about the benefits of a quality control and certification system. Predation proved to be the most important hazard followed by parasites and stock theft, all three being highly variable as indicated by a large variance. The HACCP-based methodology should be applied in and extended form to all aspects of the flock production system to assist in improving sustainability. Copyright / Dissertation (MMedVet)--University of Pretoria, 2012. / Production Animal Studies / unrestricted

Made available in DSpace on 2015-03-26T13:47:29Z (GMT). No. of bitstreams: 1 texto completo.pdf: 4069603 bytes, checksum: 86b254d515c67c4a265e4d713e51b915 (MD5) Previous issue date: 2007-01-29 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / The drink water production to human use with adequate standards is very important to the health of consumers. At present, there are many researches in development to value the treatment of water in the world with support of World Health Organization and Health Treasury. On this context, the HACCP system is a important instrument to maintain the quality in water production. The studied supply system was the ETA/UFV, where were value in microbiologic and physical-chemical aspects of all treatment points to value the hazards. About the results, the ETA was according with the decree MS no 518/2004. Still, were value the associations of the protozoan (oo)cysts with others aspects as spores (aerobic e anaerobic), heterotrophic plate count, Clostridium perfringens, turbidity, color and solids. In this value of the plan was possible to suggest to introduction the points of the HACCP in the water treatment, valuing the action of al the treatment point (raw water, sedimentation, filters, disinfection and distribution) and the removal of all parameters. With this work, it was suggest as critical points the raw water, sedimentation, filters and disinfection. However, the HACCP is a system to reduce the risks to the health, valuing all the points and locate the faults, so, it is important to consider the estimation necessity of each production unit, in this case the water treatment, carrying own assessment to locate the hazards in the production to establish own limits and preventions. / A produção de água para consumo humano com padrões adequados de potabilidade é de suma importância para a saúde da população consumidora. Atualmente, diversas pesquisas têm sido realizadas sob a sugestão da Organização Mundial de Saúde e Ministério da Saúde, no intuito de avaliar as técnicas disponíveis no tratamento de água e propor novas tecnologias e, ou novos parâmetros de qualidade. Nesse contexto, o sistema APPCC apresenta-se como ferramenta viável no controle da produção de água. O sistema de abastecimento em estudo foi o da Universidade Federal de Viçosa (SAA-UFV) onde foram monitoradas todas as etapas de tratamento segundo parâmetros microbiológicos e físico-químicos a fim de identificar os perigos a partir de um diagrama de fluxo pré-elaborado. Segundo os resultados obtidos, o controle da qualidade da água produzida pela esteve sempre de acordo com os padrões estabelecidos pela Portaria MS no 518/2004. Foi verificado, ainda, correlações significativas entre (oo)cistos de protozoários e os parâmetros esporos (aeróbios e anaeróbios), contagem de bactérias heterotróficas, Clostridium perfringens, turbidez, cor e sólidos em suspensão, sendo necessários, entretanto, outros estudos para a adequada validação desses resultados. A avaliação inicial da produção de água na estação de tratamento de água da UFV (ETA-UFV) permitiu subsidiar a aplicação dos princípios do APPCC. Segundo as remoções dos parâmetros microbiológicos e físico-químicos verificadas em cada etapa, foram considerados pontos de atenção: captação, decantação, filtração, desinfecção e distribuição. Como pontos críticos de controle, foram considerados: captação, decantação, filtração e desinfecção. Há ainda de se considerar que, sendo o APPCC um plano que busca minimizar as chances de falhas no sistema de produção a partir de avaliações sistemáticas do processo, é necessário que cada unidade de produção, neste caso, as estações de tratamento de água, realize estudos preliminares para verificação de seus perigos, pontos críticos e medidas próprias de prevenção e, ou, controle.

Made available in DSpace on 2014-08-20T13:42:06Z (GMT). No. of bitstreams: 1 Tese_Kelly_ Lameiro_ Rodrigues.pdf: 1753242 bytes, checksum: 6997ec37fd7ae8ae959a4d8a1f50d6bc (MD5) Previous issue date: 2010-07-20 / In recent years there has been a large increase in the number of foodservice establishments, especially in the area of collective meals. However, this increase does not always come with the concern about the sanitary quality of meals served. The use of quality control tools in foodservice units is of fundamental importance for the production of safe meals from a microbiological standpoint, besides being a requirement of Brazilian legislation. In the first article the adoption of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP) and of the Hazard Analysis and Critical Control Points (HACCP) system in institutional foodservice operations in the city of Caxias do Sul RS was evaluated; the results showed the existence of deficiencies in the implementation and use of these quality control tools in food preparation, hot holding and distribution. In the second article the hygienic and sanitary conditions and the effect of implementation of a Prerequisite Program (RRP) in the practices of an institutional foodservice unit in southern Brazil were evaluated; the results showed that GMP arising from PRR may promote the conditions for production of safe meals. In the third article the aim was to validate the procedures for cleaning vegetables served raw in salads and for transport of hot food preparations in an institutional foodservice in the city of Pelotas. The temperatures of the hot food preparations transported, as well as their holding time, were kept within the safety limits prescribed by Brazilian legislation from the end of the cooking process up to the end of the service period. However, high coliform counts of some vegetable samples after hygienization suggest that the procedure need to be adjusted. / Nos últimos anos houve um grande aumento no número de estabelecimentos dedicados ao serviço de alimentos, especialmente na área de refeições coletivas. Contudo, este aumento nem sempre é acompanhado da preocupação com a qualidade higiênico sanitária das refeições servidas. A implantação de sistemas de controle de qualidade nas Unidades de Alimentação e Nutrição (UAN) é de fundamental importância para a produção de refeições seguras do ponto de vista microbiológico, além de ser uma exigência da legislação sanitária brasileira. No primeiro artigo foram avaliadas a adoção de Boas Práticas (BP), Procedimentos Operacionais Padronizados (POP) e sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) em UAN de Caxias do Sul RS; os resultados obtidos indicaram que existem falhas na implantação e execução destas ferramentas de controle de qualidade nas etapas de preparação, conservação e distribuição dos alimentos. No segundo artigo avaliaram-se as condições higiênico-sanitárias e o efeito da implantação de Programa Pré-Requisitos (PRR) nas práticas de um serviço de alimentação institucional no sul do Brasil; os resultados mostraram que as BP advindas do PRR podem promover as condições para a produção de refeições seguras. No terceiro artigo o objetivo foi validar os procedimentos de higienização de vegetais servidos crus em saladas e de transporte de preparações alimentícias em um serviço de alimentação institucional da cidade de Pelotas, RS. As temperaturas das preparações transportadas, assim como o tempo de exposição à temperatura ambiente, foram mantidas dentro dos limites preconizados na legislação brasileira desde a pós-cocção até o final da distribuição. Contudo, foram encontradas contagens de coliformes mais altas nas amostras higienizadas do que nas não higienizadas, o que demonstra que o procedimento de higienização de vegetais precisa ser ajustado.