As technology is advancing, larger and denser devices are being manufactured with shorter time to market requirements. Identifying and resolving problems in integrated circuits (ICs) are the main focus of the pre-silicon and post-silicon debug process. As indicated in the International Technology Roadmap for Semiconductors (ITRS), post-silicon debug is a major time consuming challenge that has significant impact on the development cycle of a new chip. Since it is difficult to acquire the internal signal values, conventional debug techniques typically involve performing a binary search for failing vectors and performing mechanical measurement with a probing needle. Silicon debug is a labor intensive task and requires much experience in validating the first silicon. Finding information about when (temporal) and where (spatial) failures occur is the key issue in post-silicon debug. Test vectors and test applications are run on first silicon to verify the functionality when it arrives. Scan chains and on-chip memories have been used to provide the valuable internal signal observation information for the silicon debug process. In this dissertation, a scan-based technique is presented to detect the circuit misbehavior without halting the system. A debugging technique that uses a trace buffer is introduced to efficiently store a series of data obtained by a two dimensional compaction technique. Debugging capability can be maximized by observing the right set of signals to observe. A method for an automated selection of signals to observe is proposed for efficient selection. Investigation in signal observability is further extended to signal controllability in test point insertion. Noble test point insertion techniques are presented to reduce the area overhead for test point insertion. / text

En esta memoria de tesis se presenta la metodología de eco-innovación ECOINDES. Esta metodología tiene el fin de generar nuevos conceptos de producto más respetuosos con el medio ambiente a partir del diseño para desensamblado. ECOINDES se basa en un método de generación de conceptos denominado DESTRIZ y en dos métodos de evaluación ambiental: Eco-EPI (Eco- Evaluación del Potencial Innovador) y PR-EOL (End-Of-Life de un PRoducto).La generación de conceptos -método DESTRIZ- se sustenta a su vez sobre dos pilares: el diseño para desensamblado o diseño para desensamblaje (DFD) y la metodología TRIZ (acrónimo ruso de la Teoría de Resolución de Problemas Inventivos). El DFD se emplea como punto de partida para la innovación.El impacto ambiental se obtiene aplicando los métodos Eco-EPI y PR-EOL desarrollados en la tesis. Con Eco-EPI se selecciona el concepto más eco-innovador, y finalmente con PR-EOL se evalúa la mejora ambiental del producto en diferentes escenarios de EOL.La metodología ECOINDES se ha validado aplicándola en una lavadora de la empresa Fagor Electrodomésticos S.Coop.

This work is an information system of progress and attendance at Kedainiai Sviesioji gymnasium. This information system will store data – grades and absences from school. It will also include information about schoolchildren and teachers. One of the aims of the informative society development nowadays is to reduce time expenditures. Thus the users of IS would be able to spend more time familiarizing with latest technologies and its perspectives as well as analysing the activity of rivals as in the times of market economy one of the main criteria of prosperous activity is to keep in step with modern technologies. The aim - to project and introduce the information system of progress and attendance. Problems solved: • The problem of progress and attendance record – therefore the grades and absences from school will be entered up. • The function of control – it will enable to control the grades and absences from school. • The function of information storage – it will enable to collect information about schoolchildren (information is constantly renewed and sorted according to particular criteria) and give the accounts that can be viewed or/and printed (the information in database can be also viewed or printed).

No description available.

Turkey with pale, soft, exudative (PSE)-like condition is one of the growing concerns in the poultry industry as it affects meat quality due to low ultimate pH at 24 h post mortem (pH24). Hence, there is a need for better utilization of PSE-like meat for the preparation of further processed products. In the first two studies, the biochemical, functional, rheological, and textural properties of proteins in turkey breast meat with different pH24 in fresh and frozen conditions were investigated. These studies revealed that low and normal pH meat had similar properties indicating similar extent of protein denaturation, except for lower water holding capacity (WHC) in low pH meat. High pH meat had similar or better functional properties than normal pH meat. In the third study, improvements in WHC, protein solubility, and gel forming ability of low pH meat was achieved by the application of high pressure processing (HPP). / Food Science and Technology

Master’s thesis is focusing on the development of informatic system designed for the intra-enterprise processes of IJM Group s. r. o. company. The main part of the thesis dealing with the development and implementation of the system is linked to theoretical options.

O objetivo deste trabalho foi investigar a incidência de carnes DFD (dark, firm, dry) em um frigorífico comercial de frango e determinar as suas propriedades funcionais comparando com as do PSE (pale, soft, exudative) e Normal em filés de peito, Pectoralis major. Para a avaliação da ocorrência desses tipos de cores, as aves das linhagens Cobb e Ross receberam banho calmante, com aspersão de água em temperatura ambiente por aproximadamente 10 minutos, associado à ventilação, imediatamente antes do seu abate. Em seguida, foram sacrificadas e desossadas e os filés foram analisados ao tempo de 90min e 24h post mortem, para coleta de valores de pH e L* e classificados em carnes PSE, Normal e DFD, com base nos resultados de 24h post mortem (n=329). O resultado da incidência foi de 24,92, 73,55 e 1,52% para amostras PSE, Normal e DFD, respectivamente. O valor de L* ao tempo de 90 min post mortem foi de 51,57 (&#177;1,91), 48,55 (&#177;1,94) e 41,67 (&#177;1,80), respectivamente, enquanto para o pH foi de 6,10 (&#177;0,48), 6,31 (&#177;0,59) e 7,15 (&#177;0,43) para carnes PSE, Normal e DFD, respectivamente. Após 24h post-mortem os resultados foram para L* 54,32 (&#177;1,09), 50,56 (&#177;1,64), 42,23 (&#177;1,80) e para o pH 5,69 (&#177;0,14), 5,78 (&#177;0,14), 6,05 (&#177;0,43) respectivamente para amostras PSE, Normal e DFD, significativamente diferente (P<0,05). Para o estudo das propriedades funcionais, amostras (n=374) foram selecionadas nas linhas de produção, classificadas em carnes PSE, Normal e DFD de acordo com o L* e pH 24h post mortem. Foram realizadas as medidas do exsudado formado, perda de umidade durante o cozimento e estabilidade da emulsão. Os resultados encontrados na medida do exsudado foram 4,73 (&#177;2,61)%, ,55 (&#177;2,16)%, 1,11 (&#177;1,01)% para PSE, Normal e DFD respectivamente, significativamente diferentes (P<0,05). A medida da perda de umidade durante o cozimento para as amostras PSE foi de 26,03 (&#177;2,93)%, para o grupo Normal a quebra foi de 25,38 (&#177;3,96)% e para o grupo DFD 22,89 (&#177;2,65)%. Entre as amostras dos grupos PSE e Normal não ocorreu diferença significativa (P<0,05), apesar da leve tendência para menor quebra de peso para grupo considerado Normal, enquanto que a quebra de peso para o grupo Normal e DFD apresentou resultados significativamente diferentes (P<0,05) com diferença significativa de 2,50% para DFD. Finalmente, para a medida de instabilidade da emulsão os resultados foram 1,04 (&#177;0,32)%, 0,78 (&#177;0,20)%, 0,70 (&#177;0,12)%, respectivamente para PSE, Normal e DFD, significativamente diferente (P<0,05). Concluindo, as matérias-primas que apresentam características DFD tendem a conferir melhor qualidade funcional com melhor capacidade de absorção, retenção de umidade, baixo exsudado e baixa perda durante o cozimento. A constatação da diferença nas cores do filé na linha de processamento pode padronizar os processos contribuindo para a distribuição adequada das amostras de carne PSE, Normal e DFD especificamente para diferentes tipos de processamento trazendo benefícios econômicos às industrias e qualidade sensorial aos consumidores. / The objective of this work was to investigate the incidence of DFD (dark, firm, dry) meat, in a commercial chicken plant and to determine its functional properties in comparison to PSE (pale, soft, exudative) and Normal breast fillet, Pectoralis major. In order to evaluate the occurrence of different color types, commercial Cobb and Ross chickens were submitted to water shower and ventilation treatments during 10 minutes immediately before slaughtering. Birds (n=329) were sacrificed, deboned and analyzed after 90 minutes and 24h post mortem for pH and L* values evaluation and submitted to classification as PSE, Normal, DFD meat based upon 24h post mortem samples. The occurrence was 24.92, 73.55 and 1,52% for samples PSE, Normal and DFD meats, respectively. L* values for 90 minutes post mortem were 51.57 (&#177;1.91), 48.55 (&#177;1.94) and 41.67 (&#177;1.80), respectively, while for pH values were 6.10 (&#177;0.48), 6.31 (&#177;0.59) and 7.15 (&#177;0.43) for PSE, Normal e DFD meats, respectively. After 24h post-mortem, L* values results were 54.32 (&#177;1.09), 50.56 (&#177;1.64), 42.23 (&#177;1.80) for PSE, Normal and DFD meats, respectively, and pH values were 5.69 (&#177;0.14), 5.78 (&#177;0.14), 6.05 (&#177;0.43) respectively for PSE, Normal and DFD meats. All results were significantly different (P<0.05). For functional properties evaluation, samples (n=374) were selected from production lines and ranked as PSE, Normal e DFD meats according to L* and pH 24h post mortem. Measurement for formed exudate, cook drip loss and emulsion stability was carried out. Results for formed exudate were 4.73 (&#177;2.61), 2.55 (&#177;2.16), 1.11 (&#177;1.01)% for PSE, Normal e DFD meats, respectively and for cook drip loss for PSE 26.03 (&#177;2.93), for Normal 25.38 (&#177;3.96) and for DFD 22.89 (&#177;2.65)%, respectively. No significantly difference (P<0,05) was found between PSE and Normal samples although there was a tendency for lower weight loss for normal group while between normal and DFD samples a significantly difference (P<0.05) was found. Finally, for emulsion estability results were 1.04 (&#177;0.32), 0.78 (&#177;0.20), 0.70 (&#177;0.12)%, respectively for PSE, Normal and DFD samples, significantly different (P<0,05). In conclusion, broiler breast fillet meat which presents DFD characteristics tends to have better functional properties for water holding capacity, lower exudate formation and lower cook drip loss. The standardization of colour differences detection in broiler fillet meat in the processing line could direct these samples specifically to PSE, normal and DFD meats for processing meat products accordingly in order to have economical benefits to the poultry industries and particularly sensorial meat products improvement for consumers.

由於科技快速進步，企業經營也隨著科技的進步而產生重大變化，不但需求變化快速，企業還要即時快速反應外在環境，於是企業對於資訊系統整合的議題越來越重視，希望將功能導向的系統轉變為流程導向的系統，將資訊有效的整合及標準化，讓企業能快速地與外在環境連結，進而提升整體營運績效。 整合的方法非常的多，大致上可分為四類。目前對於哪一種整合方法是最有效率、效益也無一定論。最主要的原因是不同的整合個案會有不同的整合需求，若只從理論方面來探討資訊系統整合所帶來的效用並無法具體地呈現其價值。 有鑑於此，本研究之目的是希望透過個案單位的作業模型，分析、建構出整合的資料模型。因此，本研究以階段性的方法設計資料整合模型及其運作方法。在第一、二階段當中，先針對個案單位的流程進行系統資料流程塑模及業務流程塑模，再從業務面及系統面找出資訊中斷的地方及因素，並將問題具體地描述出來。在第三階段中，本研究挑選了最適合此個案單位的整合方法，也就是使用資料層級（Data-Level）整合的方法，設計整合的資料模型將資訊流完整的串接起來以支援企業的決策需求。最後一階段則要利用ETL說明整合的系統運作模式，並說明此個案單位使用ETL時，可能會遇到的問題及初步的解決方法。 / Owing to rapid advances in technology, enterprises have a major change of the progress of science and technology. The enterprises not only change rapidly in demand, but also have to response to the external environment rapidly. Hence, enterprise information system integration issues get more attentions. Enterprises hope to improve their systems from function-oriented to process-oriented because the effective integration of information and standardization allows enterprises to quickly link with the external environment and to enhance the overall operating performance. However, there are many kinds of integrated approaches. At present, there is no substantive conclusion in approaches to integrate efficiently all systems in business. The main reason is that the integration of different cases has different integration requirements. Therefore, it cannot concretely show the value of system integration through the discussion of the theoretical aspects. In this thesis, this study aims to enhance the operation of a case to model, analyze, and construct an integrated data model. This research has 4 phases to construct integrated data model. In phase 1 and 2, this study builds the case data flow modeling and business process modeling and discovers information gap. In phase 3, the study selects the most suitable method for this case, that is, to use the data level integrated approach to design integrated data model. Finally, using ETL illustrates system operation mode and describes the case which may encounter problems and initial solutions follow in phase 4.

O objetivo deste trabalho foi investigar a incidência de carnes DFD (dark, firm, dry) em um frigorífico comercial de frango e determinar as suas propriedades funcionais comparando com as do PSE (pale, soft, exudative) e Normal em filés de peito, Pectoralis major. Para a avaliação da ocorrência desses tipos de cores, as aves das linhagens Cobb e Ross receberam banho calmante, com aspersão de água em temperatura ambiente por aproximadamente 10 minutos, associado à ventilação, imediatamente antes do seu abate. Em seguida, foram sacrificadas e desossadas e os filés foram analisados ao tempo de 90min e 24h post mortem, para coleta de valores de pH e L* e classificados em carnes PSE, Normal e DFD, com base nos resultados de 24h post mortem (n=329). O resultado da incidência foi de 24,92, 73,55 e 1,52% para amostras PSE, Normal e DFD, respectivamente. O valor de L* ao tempo de 90 min post mortem foi de 51,57 (&#177;1,91), 48,55 (&#177;1,94) e 41,67 (&#177;1,80), respectivamente, enquanto para o pH foi de 6,10 (&#177;0,48), 6,31 (&#177;0,59) e 7,15 (&#177;0,43) para carnes PSE, Normal e DFD, respectivamente. Após 24h post-mortem os resultados foram para L* 54,32 (&#177;1,09), 50,56 (&#177;1,64), 42,23 (&#177;1,80) e para o pH 5,69 (&#177;0,14), 5,78 (&#177;0,14), 6,05 (&#177;0,43) respectivamente para amostras PSE, Normal e DFD, significativamente diferente (P<0,05). Para o estudo das propriedades funcionais, amostras (n=374) foram selecionadas nas linhas de produção, classificadas em carnes PSE, Normal e DFD de acordo com o L* e pH 24h post mortem. Foram realizadas as medidas do exsudado formado, perda de umidade durante o cozimento e estabilidade da emulsão. Os resultados encontrados na medida do exsudado foram 4,73 (&#177;2,61)%, ,55 (&#177;2,16)%, 1,11 (&#177;1,01)% para PSE, Normal e DFD respectivamente, significativamente diferentes (P<0,05). A medida da perda de umidade durante o cozimento para as amostras PSE foi de 26,03 (&#177;2,93)%, para o grupo Normal a quebra foi de 25,38 (&#177;3,96)% e para o grupo DFD 22,89 (&#177;2,65)%. Entre as amostras dos grupos PSE e Normal não ocorreu diferença significativa (P<0,05), apesar da leve tendência para menor quebra de peso para grupo considerado Normal, enquanto que a quebra de peso para o grupo Normal e DFD apresentou resultados significativamente diferentes (P<0,05) com diferença significativa de 2,50% para DFD. Finalmente, para a medida de instabilidade da emulsão os resultados foram 1,04 (&#177;0,32)%, 0,78 (&#177;0,20)%, 0,70 (&#177;0,12)%, respectivamente para PSE, Normal e DFD, significativamente diferente (P<0,05). Concluindo, as matérias-primas que apresentam características DFD tendem a conferir melhor qualidade funcional com melhor capacidade de absorção, retenção de umidade, baixo exsudado e baixa perda durante o cozimento. A constatação da diferença nas cores do filé na linha de processamento pode padronizar os processos contribuindo para a distribuição adequada das amostras de carne PSE, Normal e DFD especificamente para diferentes tipos de processamento trazendo benefícios econômicos às industrias e qualidade sensorial aos consumidores. / The objective of this work was to investigate the incidence of DFD (dark, firm, dry) meat, in a commercial chicken plant and to determine its functional properties in comparison to PSE (pale, soft, exudative) and Normal breast fillet, Pectoralis major. In order to evaluate the occurrence of different color types, commercial Cobb and Ross chickens were submitted to water shower and ventilation treatments during 10 minutes immediately before slaughtering. Birds (n=329) were sacrificed, deboned and analyzed after 90 minutes and 24h post mortem for pH and L* values evaluation and submitted to classification as PSE, Normal, DFD meat based upon 24h post mortem samples. The occurrence was 24.92, 73.55 and 1,52% for samples PSE, Normal and DFD meats, respectively. L* values for 90 minutes post mortem were 51.57 (&#177;1.91), 48.55 (&#177;1.94) and 41.67 (&#177;1.80), respectively, while for pH values were 6.10 (&#177;0.48), 6.31 (&#177;0.59) and 7.15 (&#177;0.43) for PSE, Normal e DFD meats, respectively. After 24h post-mortem, L* values results were 54.32 (&#177;1.09), 50.56 (&#177;1.64), 42.23 (&#177;1.80) for PSE, Normal and DFD meats, respectively, and pH values were 5.69 (&#177;0.14), 5.78 (&#177;0.14), 6.05 (&#177;0.43) respectively for PSE, Normal and DFD meats. All results were significantly different (P<0.05). For functional properties evaluation, samples (n=374) were selected from production lines and ranked as PSE, Normal e DFD meats according to L* and pH 24h post mortem. Measurement for formed exudate, cook drip loss and emulsion stability was carried out. Results for formed exudate were 4.73 (&#177;2.61), 2.55 (&#177;2.16), 1.11 (&#177;1.01)% for PSE, Normal e DFD meats, respectively and for cook drip loss for PSE 26.03 (&#177;2.93), for Normal 25.38 (&#177;3.96) and for DFD 22.89 (&#177;2.65)%, respectively. No significantly difference (P<0,05) was found between PSE and Normal samples although there was a tendency for lower weight loss for normal group while between normal and DFD samples a significantly difference (P<0.05) was found. Finally, for emulsion estability results were 1.04 (&#177;0.32), 0.78 (&#177;0.20), 0.70 (&#177;0.12)%, respectively for PSE, Normal and DFD samples, significantly different (P<0,05). In conclusion, broiler breast fillet meat which presents DFD characteristics tends to have better functional properties for water holding capacity, lower exudate formation and lower cook drip loss. The standardization of colour differences detection in broiler fillet meat in the processing line could direct these samples specifically to PSE, normal and DFD meats for processing meat products accordingly in order to have economical benefits to the poultry industries and particularly sensorial meat products improvement for consumers.

Dagens trend av industriell tillverkning och konsumtion är av linjär karaktär. Material utvinns, blir produkter och hamnar sedan på deponi. Detta examensarbete har tillsammans med Industrial Development Center AB syftat till att skapa en mer hållbar industriell tillverkning inom Skaraborgsregionen, genom att forma en produktutvecklingsprocess i enlighet med cirkulär ekonomi. Cirkulär ekonomi förespråkar att avfall inte får förekomma och att produkter och material ska cirkulera i kretslopp. Projektet bestod därför av en bred förstudie för att samla och utvärdera ett stort område med teorier, processer och företagens ansvarsroller. Vidare analyserades en generell produkts livscykel och en processkarta skapades tillsammans med cirkulär ekonomi och produktutvecklingsprocesser. Arbetet knöts an med en omfattande kravspecifikation som sedan användes som utvärderingsunderlag för vad som skulle bli en ny produktutvecklingsprocess med cirkulär ekonomi implementerat. Slutligen utvärderades resultatet med en erfaren användare för att få en initial bedömning av resultatets användbarhet för målgrupperna. Resultatet blev en miljöanpassad produktutvecklingsprocess och en folder beskrivande hur och varför cirkulär ekonomi kan gynna företag och samhälle. / Today’s trend of production and consumption has a linear type. Material is extracted, become products and then end up as landfill. This thesis has together with Industrial Development Center AB aimed to create a more sustainable industrial production within the region of Skaraborg, by forming a product development process according to circular economy. Circular economy advocates that there should be no waste and products and material should circulate throughout different cycles. Hence this thesis consist of a broad pre-study to collect and evaluate a big range of theories, processes and enterprise responsibilities. Later on a general product lifecycle was studied and a map of a process was made with circular economy and product development processes in mind. The work was tied together by a performance specification table. This document was also used as a basis for the evaluation of the final product development process with circular economy implemented. Finally, the result was also evaluated by an experienced user to get an initial assessment of the result’s usability for the target groups. The result was an environmentally adapted product development process and a folder explaining how and why circular economy is to support enterprises and the community.