O objetivo do presente trabalho foi determinar qual o melhor manejo de corte a ser empregado na produção de aveia branca (Avena sativa L.) cultivar IPR 126 com o intuito de produzir forragem de qualidade para ruminantes, nas condições climáticas da região Sudoeste do Paraná. Foram utilizados quatro períodos de descanso (14, 21, 28, 35 dias) distribuídos em blocos casualizados com quatro repetições para cada tratamento, sendo avaliado: a produção de matéria seca a cada corte, e os teores de proteína bruta (PB), Fibra Insolúvel em Detergente Neutro (FDN), Fibra Insolúvel em Detergente Ácido (FDA), Lignina, Matéria Seca (MS), Matéria Mineral (MM), Extrato Etéreo (EE) e digestibilidade in vitro da matéria seca com mensuração da produção de gás. O perfil de produção de gás foi ajustado ao modelo logístico bicompartimental de Schofield. Os resultados das análises bromatológicas e os parâmetros das curvas de produção de gás ajustadas foram analisados como medidas repetidas (cada tratamento foi analisado mais de uma vez ao longo do tempo) por meio do PROC MIXED do SAS (versão 9.0) e a máxima verossimilhança restrita (REML) como o método de estimativa dos parâmetros. Foram testadas quatro estruturas de variância e covariância: VC: (componentes de variância); CS: (simetria composta); AR (1): (auto regressiva de primeira ordem) e UN: (não estruturada). A estrutura da matriz R foi escolhida considerando o menor valor do Critério de Informação de Akaike Corregido (AICC). Foi executada a análise de regressão apenas para as variáveis: MS, PB, EE, FDN, MM e para o parâmetro k2 do modelo bicompartimental. Os teores de MS e FDN aumentaram linearmente em função dos dias de rebrota da aveia, a PB, e os valores estimados para k2 sofreram efeito linear negativo dos dias de descanso, a concentração de gordura (EE) variou de forma cúbica, a FDA, a lignina e os e demais parâmetros do modelo de Schofield não sofreram efeito significativo dos intervalos de corte. / The present study aiming to determine the best management to production of oat (Avena sativa L.) IPR 126 in order to produce quality forage for ruminants in the southwest region of Parana. Four periods between harvests were used: 14, 21, 28 and 35 days, distributed in randomized blocks with four replicates for each treatment. The variables evaluated were: the dry matter production of each harvest period, and the concentration of Neutral Detergent Insoluble Fiber (NDF), Acid Detergent Insoluble Fiber (ADF), lignin, dry matter (DM), ash, ether extract (EE) and in vitro digestibility of dry matter obtained by measurement of gas production. The profile of gas production was adjusted to the logistic bi-compartimental mathematical model of Schofield. The variables and the parameters of the adjusted gas production curves were analyzed as repeated measurements (each treatment was evaluated more than once over time) through the PROC MIXED of SAS (version 9.0) and the restricted maximum likelihood (REML) as the method of estimation of parameters. Four structures of variance and covariance were tested: VC: (variance components); CS: (compound symmetry); AR (1): (auto regressive of first order) and UN: (unstructured). The structure of the R matrix was chosen considering the lowest value of the corrected Akaike information criterion (AICC). Regression analysis was performed for the variables: DM, CP, EE, NDF, ash, and for the parameter k2 of the bicompartimental model. DM and NDF concentrations increased linearly, CP and the estimations of the parameter k2 reduced linearly and the EE concentration showed a cubic behavior in function of the age of harvest. FDA, lignin and other parameters of the Schofield model were not influenced by the age o harvest.

O gerenciamento produtivo através da implementação de sistemas de certificação pode trazer melhorias significativas do desempenho organizacional. Neste estudo é apresentada uma revisão bibliográfica sobre o conceito de qualidade em alimentos, bem como são abordadas as particularidades de alguns sistemas de certificação de alimentos. O comportamento do consumidor de alimentos e atributos relacionados à percepção de qualidade em vinhos também faz parte da literatura pesquisada. Como método, realizou-se uma survey entre consumidores participantes de confrarias brasileiras de vinhos buscando avaliar a percepção atribuída por estes consumidores aos sistemas de certificação ISO 22000, APPCC, ISO 14001, produção orgânica e indicação geográfica para vinhos finos. Como resultado da análise de dados constata-se que a valorização aos sistemas de certificação abordados não se dá de forma igualitária, sendo a indicação geográfica de origem o sistema de certificação mais valorizado e mais conhecido para os consumidores confrades brasileiros, sobressaindo-se dos demais sistemas de certificação abordados. / Productive management through certification systems implementation may bring significant organizational performance improvements. This study is going to present a literature review based on the concept of food quality as well as the particularities of some food certification systems. Food consumer behavior and attributes regarding perception of quality in wines is also part of the studied literature. As a work method, a survey among consumers that participate in Brazilian fraternities of wines was carried out in order to evaluate the perception these consumers give to ISO 22000, HACCP and ISO 14000 certification systems, organic production and geographical indications for quality wines. A result of the data analysis reveals that the valuation certification systems do not get addressed equally, with the geographical indication of origin certification system more valued and better known to Brazilian consumer of wines of fraternities, standing out from the others certification systems addressed.

O gerenciamento produtivo através da implementação de sistemas de certificação pode trazer melhorias significativas do desempenho organizacional. Neste estudo é apresentada uma revisão bibliográfica sobre o conceito de qualidade em alimentos, bem como são abordadas as particularidades de alguns sistemas de certificação de alimentos. O comportamento do consumidor de alimentos e atributos relacionados à percepção de qualidade em vinhos também faz parte da literatura pesquisada. Como método, realizou-se uma survey entre consumidores participantes de confrarias brasileiras de vinhos buscando avaliar a percepção atribuída por estes consumidores aos sistemas de certificação ISO 22000, APPCC, ISO 14001, produção orgânica e indicação geográfica para vinhos finos. Como resultado da análise de dados constata-se que a valorização aos sistemas de certificação abordados não se dá de forma igualitária, sendo a indicação geográfica de origem o sistema de certificação mais valorizado e mais conhecido para os consumidores confrades brasileiros, sobressaindo-se dos demais sistemas de certificação abordados. / Productive management through certification systems implementation may bring significant organizational performance improvements. This study is going to present a literature review based on the concept of food quality as well as the particularities of some food certification systems. Food consumer behavior and attributes regarding perception of quality in wines is also part of the studied literature. As a work method, a survey among consumers that participate in Brazilian fraternities of wines was carried out in order to evaluate the perception these consumers give to ISO 22000, HACCP and ISO 14000 certification systems, organic production and geographical indications for quality wines. A result of the data analysis reveals that the valuation certification systems do not get addressed equally, with the geographical indication of origin certification system more valued and better known to Brazilian consumer of wines of fraternities, standing out from the others certification systems addressed.

O gerenciamento produtivo através da implementação de sistemas de certificação pode trazer melhorias significativas do desempenho organizacional. Neste estudo é apresentada uma revisão bibliográfica sobre o conceito de qualidade em alimentos, bem como são abordadas as particularidades de alguns sistemas de certificação de alimentos. O comportamento do consumidor de alimentos e atributos relacionados à percepção de qualidade em vinhos também faz parte da literatura pesquisada. Como método, realizou-se uma survey entre consumidores participantes de confrarias brasileiras de vinhos buscando avaliar a percepção atribuída por estes consumidores aos sistemas de certificação ISO 22000, APPCC, ISO 14001, produção orgânica e indicação geográfica para vinhos finos. Como resultado da análise de dados constata-se que a valorização aos sistemas de certificação abordados não se dá de forma igualitária, sendo a indicação geográfica de origem o sistema de certificação mais valorizado e mais conhecido para os consumidores confrades brasileiros, sobressaindo-se dos demais sistemas de certificação abordados. / Productive management through certification systems implementation may bring significant organizational performance improvements. This study is going to present a literature review based on the concept of food quality as well as the particularities of some food certification systems. Food consumer behavior and attributes regarding perception of quality in wines is also part of the studied literature. As a work method, a survey among consumers that participate in Brazilian fraternities of wines was carried out in order to evaluate the perception these consumers give to ISO 22000, HACCP and ISO 14000 certification systems, organic production and geographical indications for quality wines. A result of the data analysis reveals that the valuation certification systems do not get addressed equally, with the geographical indication of origin certification system more valued and better known to Brazilian consumer of wines of fraternities, standing out from the others certification systems addressed.

Copepods live in a nutritionally dilute environment, experiencing temporal and spatial variations in food supply which differ in magnitude and predictability. Understanding the mechanisms by which organisms deal with changes in their food is a primary concern in elucidating the nutritional ecology of zooplankton and the role of food in structuring zooplankton communities. In this thesis, I examine changes in behavior, morphology, and physiology of two species of calanoid copepods (Diaptomus kenai and D. leptopus) in response to variation in food composition and density. In Chapter Two, I present a study of population-level responses to variation in food composition and quality, using fertilization techniques to generate a range of phytoplankton communities in field enclosures. The phytoplankton assemblages studied supported copepod populations which differed in such attributes as population size, reproduction, and body size. The most striking finding of this study was the occurrence of two co-existing size classes of D. kenai, the abundance and clutch size of which varied among the enclosures, suggesting differences between the two classes in their ability to utilize the different phytoplankton communities. Chapter Three investigates patterns of lipid storage in response to changes in food supply. I concluded that lipid stores were affected by species composition of the phytoplankton food and the two copepod species differed in their sensitivity to differences in cell chemistry. Chapter Four investigates behavioral responses of the two size classes of D. kenai to changes in food composition and abundance. Subtle differences in feeding behavior suggest that the two sizes differ in their utilization of available food. These results demonstrate that D. kenai and D. leptopus are capable of responding to changes in their food supply through modifications of their behavior, morphology, and physiology over a range of magnitudes and time scales. There can be very subtle changes in feeding behavior or very pronounced changes in size structure. Responses occur over time scales ranging from hours to days to seasons. These results also bring into question the utility of models generated under laboratory conditions in predicting behaviors or dynamics of copepod populations and communities in nature. / Science, Faculty of / Zoology, Department of / Graduate

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Maisto produktų kokybė - tai savybių, sąlygojančių jo tinkamumą tenkinti tam tikrus vartotojo poreikius pagal išreikštą ar numanomą paskirtį, visuma. Lietuvoje, kaip ir visame pasaulyje, vis didesnis dėmesys yra skiriamas maisto produktų kokybei dėl naujo pirkėjų požiūrio į maistą bei žmonių susirūpinimo aplinkos tarša bei įtaka sveikatai, bei galimybės pasirinkti produktus esant didelei produktų gausai ir įvairovei. Darbo tikslas. Įvertinti Panevėžio miesto mokytojų požiūrį į maisto produktų kokybę ir jo sąsajas su subjektyviu sveikatos vertinimu. Tyrimo metodika. Anoniminės anketinės apklausos pagalba buvo siekiama išsiaiškinti mokytojų požiūrį į maisto produktų kokybę ir sąsajas su subjektyviu sveikatos vertinimu. Tyrime dalyvavo 450 Panevėžio miesto mokyklų mokytojai (amžiaus vidurkis – 45,34 ± 9,06 m.). Atsakymų į anketos klausimus dažnis – 67,1 proc. Rezultatai. Panevėžio miesto mokytojams, nepriklausomai nuo amžiaus, pagrindiniai šaltiniai, kurie daugiausia suteikė žinių apie mitybą buvo specializuoti leidiniai (nuo 28 proc. iki 44 proc.), produkto etiketė (nuo 28 proc. iki 30 proc.) ir laikraščiai (nuo 25 proc. iki 38 proc.), jaunesniems nei 35 metų mokytojams internetas (27,5 proc.). Nepriklausomai nuo amžiaus mokytojai mano, kad kokybiškas maisto produktas tai natūralus (nuo 63 proc. iki 80 proc.) ir ekologiškas (nuo 59 proc. iki 64 proc.). Apie neigiamą riebalų poveikį širdies ir kraujagyslių sistemai dažniau žinojo mokytojai nuo 35 iki 54 metų, o apie tai... [toliau žr. visą tekstą] / Foods’ quality – the unit of characteristics that determines its availability to meet the particular consumer’s requirements according to predictable purpose. In Lithuania, as in the whole World, a very big attention is paid to food quality. There is a new viewpoint of customers to food. People take care of environmental damage and its influence upon human health. People also take care of possibility to choose products especially when plenty and variety is observed. Aim of the study. To appreciate the attitude of teachers in Panevėžys towards foods’ quality and its links with health. Methods. Anonymous questionnaire: 450 teachers from Panevėžys schools were involved in the research (average – 45,34 ± 9,06 years old.). Frequency of the answers to questionnaire – 67,1% Results. The main sources about nourishment containing the most information for teachers from Panevėžys, independently to age, were problem-oriented publications (28% - 44%), label of the product (28% - 30%.) and newspapers (25% - 38%), for younger than 35 years old teachers – WWW (27,5%). Teachers independently to age are thinking that qualitative foodstuffs are natural (63% - 80%) and ecological (59% - 64%). 35 – 54 years old teachers know about negative influence of fats on heart and blood-vessels system. Oulder than 55 years old teachers know that some of the solid fats have also negative influence and it is not necessary to eat meat every day. Younger than 35 years old teacher know that salt damages... [to full text]

The organisation of maintenance, in the Aseptic Liquid Food (ALF) industry, represents an important management task that enables a company to pursue higher manufacturing effectiveness and improved market share. This research is concerned with the process to design and implement maintenance tasks. These two complementary processes (design and implementation) have been thought and designed to answer the particular needs of food industry regarding product safety and equipment reliability. Numerous maintenance engineering researchers have focused on maintenance engineering and reliability techniques highlighting the contribution of maintenance in achieving world class manufacturing and competitive advantage. Their outcome emphasizes that maintenance is not a “necessary evil” because of costs associated, but it can be considered an “investment” that produces an added value which generates a real company profit. The existing maintenance engineering techniques pursue equipment reliability at minimum cost; but in food industry, food safety represents the most critical issue to address and solve. The research methodology chosen is based on case studies coming from ALF industries. These show that low maintenance effectiveness could have dramatic effects on final consumers and on the company’s image and underline the need of a maintenance design and implementation process that takes into consideration all critical factors relevant to liquid food industry. The analysis of measurable indicators available, represents a tool necessary to show the status of critical performance indicators and reveals the urgency of a research necessary to address and solve the maintenance problems in food industry. The literature review underlines the increasing regulations in place in food industry and that no literature is available to define a maintenance design and implementation process for ALF and in general for food industry. The literature review enabled also the gap existing between theory and real maintenance status, in the ALF, to be identified and the aim of the research was to explore this gap. The analysis of case studies and Key Performance Indicators (KPI’s) available highlights the problem and the literature review provides the knowledge necessary to identify the process to design and implement maintenance procedures for ALF industry. The research findings provide a useful guide to identify the process to design maintenance tasks able to put under control food safety and equipment reliability issues. Company’s restraining forces and cultural inertia, that work against new maintenance procedures, have been analysed and a maintenance implementation process have been designed to avoid losing the benefits produced by the design phase. The analysis of condition monitoring systems shows devices and techniques useful to improve product safety, equipment reliability, and then maintenance effectiveness. This research aimed to fill the gap in the existing literature showing the solution to manage both food safety and production effectiveness issues in food industry. It identifies a maintenance design process able to capture all conceivable critical factors in food industry and to provide the solution to design reliable task lists. Furthermore, the maintenance implementation process shows the way to maximize the maintenance design outcome through the empowerment of equipment operators and close cooperation with maintenance and quality specialists. The new maintenance design and implementation process represents the answer to the research problem and a reliable solution that allows the food industry to improve food safety and production effectiveness.