Orientador: Lireny Aparecida Guaraldo Gonçalves / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-13T18:54:24Z (GMT). No. of bitstreams: 1 Osawa_CibeleCristina_D.pdf: 4048890 bytes, checksum: 700fec6a76f6c4dc29fc9038f5b8e288 (MD5) Previous issue date: 2009 / Resumo: Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campinas/SP, quanto às boas práticas de frituras, e avaliou-se a qualidade do óleo usado, através de métodos analíticos. Simulou-se, em triplicata, a fritura descontínua de alimentos cárneos empanados em fritadeira com capacidade de 28 L, utilizando dois tipos de óleos vegetais isentos de gorduras trans e disponíveis comercialmente: óleo de algodão e oleína de palma. Adotou-se temperatura de 182ºC e fritura por 4,5 minutos. Por vez, fritaram-se 400-500 g de alimentos. Ao longo do dia, realizaram-se 3 operações de fritura em horários estratégicos e a fritadeira permaneceu ligada a 182ºC por 8h. Não houve reposição com óleo fresco, nem filtragem do óleo. O tempo total de estudo variou de 6 a 17 dias de fritura, sem a troca do óleo e o final dos experimentos foi definido pela avaliação dos óleos usados com testes rápidos. Monitoraram-se os óleos de fritura através de análises físico-químicas: teor de ácidos graxos livres, compostos polares totais e compostos poliméricos, cor Lovibond, dienos conjugados, composição em ácidos graxos, estabilidade oxidativa e testes rápidos para avaliação da qualidade de óleo usado. Embora fossem adotadas as mesmas condições experimentais, mesma fritadeira e mesmo tipo de alimento frito e tipo de óleo, constatou-se que não há reprodutibilidade do processo de fritura. Os alimentos foram avaliados analiticamente e verificou-se perda de umidade, incorporação de óleo nos alimentos, pequenas alterações na composição em ácidos graxos e formação de quantidades desprezíveis de trans, podendo ser rotulados como alimentos zero trans. Estudou-se Texto 265, Viscofrit e Fri-check, testes rápidos de avaliação da qualidade do meio de fritura, utilizando 59 amostras de óleo de fritura. Testo 265 e Viscofrit são alternativas viáveis, se respeitadas suas limitações. Requerem-se estudos mais aprofundados com o Fri-check. Realizou-se, ainda, análise sensorial olfatométrica, na oleína de palma usada na fritura de frango empanado, com 4 julgadores treinados, em quadruplicata, utilizando o método desenvolvido na Universidade Estadual de Oregon (OSME). Os julgadores detectaram e descreveram odores de 135 compostos voláteis presentes no óleo usado de fritura. Trinta e um deles foram identificados por cromatografia em fase gasosa com detector de massas. Dentre eles, compostos não reportados anteriormente na literatura, demonstrando ineditismo do trabalho / Abstract: This study intended to raise data about frying to contribute with supervisor agencies of good practices of frying. The level of knowledge of food manipulators from 13 commercial establishments at Campinas city/SP was studied, in relation to good practices of fryings, and the quality of used oils was evaluated by analytical methods. It was simulated the discontinous frying of meat products with flour coating with a fryer of 28 L-capacity in triplicate, using two types of commercially available zero-trans oils: cottonseed and palm olein oils. The temperature of 182ºC and frying during 4.5 minutes were adopted. Each time, 400-500 g of food samples were fried. During the day, 3 frying operations were strategically performed and the fryer remained on at 182ºC for 8h. There was neither oil replacement, nor filtering. The total time of study varied from 6 to 17 days of frying, without oil exchanging and the end of the experiments was determined by the oil evaluation using fast tests. The frying oils were monitored through physico-chemical analyses: free fatty acids content, total polar compounds and polymeric compounds, Lovibond color, conjugated dienes, composition of fatty acids, oxidative stability and fast tests for evaluation of the quality of used oils. Although the same experimental conditions, the same fryer and the same types of fried food and oil were adopted, it was observed that there was no reproductivity in the frying process. The foods were analytically evaluated and loss of humidity, oil incorporation on foods, small changes in fatty acids composition and minimal amounts of trans-fatty-acid formation were verified, which enables to label them as zero trans food. Testo 265, Viscofrit and Fri-check, fast tests for evaluation of frying fat quality were studied, using 59 samples of frying oil. Testo 265 and Viscofrit are feasible alternatives, if their limitations are respected. Further studies with Fri-check are required. It was still performed olfactometry sensory analysis in the palm olein used in frying chicken breast with flour coating, through the Oregon State University method (OSME), with 4 trained judges, in quadruplicate. Judges detected and described odors of 135 volatile compounds present in the used frying oil. Thirty-one of them were identified by gaschromatography equipped with mass detector. Among them, it was found compounds not previously reported in the literature / Doutorado / Mestre em Tecnologia de Alimentos

<div>Accurate, fast, large-scale, and circuit-intuitive electromagnetic analysis is of critical importance to the design of integrated circuits (IC) and systems. Existing methods for the analysis of integrated circuits and systems have not satisfactorily achieved these performance goals. In this work, rapid modeling and simulation methods are developed for large-scale and circuit-intuitive electromagnetic analysis of integrated circuits and systems. The derived model is correct from zero to high frequencies where Maxwell's equations are valid. In addition, in the proposed model, we are able to analytically decompose the layout response into static and full-wave components with neither numerical computation nor approximation. This decomposed yet rigorous model greatly helps circuit diagnoses since now designers are able to analyze each component one by one, and identify which component is the root cause for the design failure. Such a decomposition also facilitates efficient layout modeling and simulation, since if an IC is dominated by RC effects, then we do not have to compute the full-wave component; and vice versa. Meanwhile, it makes parallelization straightforward. In addition, we develop fast algorithms to obtain each component of the inverse rapidly. These algorithms are also applicable for solving general partial differential equations for fast electromagnetic analysis.</div><div><br></div><div>The fast algorithms developed in this work are as follows. First, an analytical method is developed for finding the nullspace of the curl-curl operator in an arbitrary mesh for an arbitrary order of curl-conforming vector basis function. This method has been applied successfully to both a finite-difference and a finite-element based analysis of general 3-D structures. It can be used to obtain the static component of the inverse efficiently. An analytical method for finding the complementary space of the nullspace is also developed. Second, using the analytically found nullspace and its complementary space, a rigorous method is developed to overcome the low-frequency breakdown problem in the full-wave analysis of general lossy problems, where both dielectrics and conductors can be lossy and arbitrarily inhomogeneous. The method is equally valid at high frequencies without any need for changing the formulation. Third, with the static component part solved, the full-wave component is also ready to obtain. There are two ways. In the first way, the full-wave component is efficiently represented by a small number of high-frequency modes, and a fast method is created to find these modes. These modes constitute a significantly reduced order model of the complementary space of the nullspace. The second way is to utilize the relationship between the curl-curl matrix and the Laplacian matrix. An analytical method to decompose the curl-curl operator to a gradient-divergence operator and a Laplacian operator is developed. The derived Laplacian matrix is nothing but the curl-curl matrix's Laplacian counterpart. They share the same set of non-zero eigenvalues and eigenvectors. Therefore, this Laplacian matrix can be used to replace the original curl-curl matrix when operating on the full-wave component without any computational cost, and an iterative solution can converge this modified problem much faster irrespective of the matrix size. The proposed work has been applied to large-scale layout extraction and analysis. Its performance in accuracy, efficiency, and capacity has been demonstrated.</div>