The use of the concept of "primary energy" is present in all types of regulations at both European and national level, so that all aspects related to the reduction of energy use and energy efficiency measures speak in terms of primary energy and Primary Energy Factors, necessary for its conversion. The existing consensus on the use of the term is not such in terms of the methodology for calculating the Primary Energy Factors to be adopted, which is the reason for the search for a methodology that acquires the status of global and standard. Using an analytical methodology, this study will analyze and compare the main methods used by agencies and institutions: the Physical Energy Content Method and the Partial Substitution Method, together with another less widely used method, the Exergy Method. The three calculation methodologies will be applied to the case study of the Swedish electricity production mix. The main objective of this thesis is to analyze the advantages and disadvantages of those methodologies, as well as discuss the difficulties of defining some variables such as efficiencies and system boundaries. The results obtained in this study demonstrate the complexity of trying to analyze a system as complex as the energy consumption of a country based on the calculation of a single number or Primary Energy Factor. The system boundaries affect the results. At the same time, the use of the Physical Energy Content Method is discarded because it incurs thermodynamic discrepancies. On the other hand, the use of the Partial Substitution Method and Exergy Method is encouraged, since they reflect more accurately the primary energy consumption, as long as the values of efficiencies that they use are clearly defined and referenced. However, there is a more widespread use of the Physical Energy Content Method in the institutions since the other methods present the great difficulty of establishing a consensus on the energy and exergy efficiencies values adopted. The complexity of choosing a calculation methodology is not only due to the choice of efficiencies but other factors, such as system boundaries, also influence the final results and they have to be reflected in some way. Therefore, it is difficult to decide on a single solution and future studies on other indicators and variables affecting primary energy usage are needed, for instance, CO2 emissions associated with generation technologies.

Made available in DSpace on 2014-07-29T15:03:31Z (GMT). No. of bitstreams: 1 adriano mendes.pdf: 4708776 bytes, checksum: 4bc099a31f3941241f5dd5294da28bba (MD5) Previous issue date: 2010-09-28 / The rolled compacted concrete (RCC) is a still relatively new technique, but with growing volume of use, a fact generated by its technical and economical advantages, requiring more studies in order to use with greater efficiency, safety and economy. This work deals with the RCC with high levels of replacement and addition of part of the Portland cement by calcined clay pozzolan, aiming to analyze and quantify the improvements of the concrete properties and reach a satisfactory level of use, which allows for improvement or maintenance of the properties with a lower consumption of cement per cubic meter. So its impacts on the properties of RCC for this type of mineral addition were studied for the substitution levels adopted, checking the influence on the properties of the fresh concrete in the consistency and the density. For the hardened concrete some mechanical properties and durability were evaluated by compressive and tensile strength, capillarity and immersion by water absorption, test of permeability by water and ultrasound test. The use of calcined clay come together with the needs of the cement production for the construction of dams in the north of the country, as the case of Santo Antônio / RO, because its place is far removed from major industries and cement production slag, fly ash and silica fume, requiring the study of materials to enhance the production of cement. As an important result obtained with this research, it was found that substitution ranging from 27% to 50% achieved the best results, regarding the applicability of this material on the surveyed properties. / O Concreto Compactado com Rolo (CCR) é uma técnica ainda relativamente nova, porém com volume de utilização crescente, fato gerado pelas suas vantagens econômicas e técnicas, requerendo assim mais estudos para embasar o seu uso com maior eficiência, segurança e economia. O presente trabalho trata do CCR com elevados teores de substituição e de adição de parte do volume de cimento Portland por pozolana de argila calcinada, objetivando analisar e quantificar as melhorias das suas propriedades e chegar a um teor satisfatório de utilização, o qual possibilite melhoria ou manutenção das propriedades avaliadas com um menor consumo de cimento por metro cúbico. Desta forma foram avaliados os impactos nas propriedades do CCR para este tipo de adição mineral, nos teores adotados, aferindo a influencia nas propriedades do concreto no estado fresco quanto à consistência e massa específica. No estado endurecido algumas propriedades mecânicas e de durabilidade foram analisadas através da resistência à compressão e à tração por compressão diametral, a absorção de água por capilaridade e por imersão, a permeabilidade à água e ensaio de ultrassom. O uso da argila calcinada vem ao encontro das necessidades da produção de cimento para as usinas em construção na Região Norte do país, como é o caso de Santo Antônio / RO, pois se trata de uma obra muito distante das grandes indústrias cimenteiras e da produção de escória, cinza volante e sílica ativa, o que requer a investigação de materiais para aperfeiçoar a produção de cimento. Como resultado importante obtido na pesquisa em questão, verificou-se que a substituição oscilando entre 27% a 50% atingiu os melhores resultados quanto à aplicabilidade desse material nas propriedades pesquisadas.

Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel et de matière grasse dans les aliments, et donc dans les charcuteries. Lors de la fabrication des saucissons secs, une diminution combinée des taux de sel et de matière grasse animale peut se traduire par des problèmes de stabilité microbiologique, des défauts d’arôme et de texture dus à des modifications physicochimiques et biochimiques. Dans ce contexte, les objectifs de cette thèse étaient : (1) d’étudier l’impact d’une réduction directe des teneurs en sel et en matière grasse animale sur les évolutions physicochimiques et biochimiques au sein des produits, (2) d’identifier les composés aromatiques responsables de l’arôme du saucisson sec, ainsi que leurs origines, (3) de développer de nouvelles formulations de saucissons secs à teneurs réduites en sodium et en acides gras saturés, et (4) d’étudier les transferts d’eau et sel et de développer une isotherme de sorption spécifique pour le saucisson sec. L’étude de l’effet d’une réduction directe combinée a mis en évidence la difficulté de fabriquer des saucissons secs à teneurs réduites en sel et en matière grasse animale, sans modifier les évolutions physicochimiques et biochimiques. Une identification des composés volatils odorants de saucissons secs de haut de gamme a permis de montrer que l’aromatisation par l’ail et le poivre noir pouvait être un levier technologique permettant d’améliorer la qualité aromatique des saucissons secs allégés en sel et en matière grasse animale. L’impact de l’aromatisation et d’une substitution partielle combinée du sel par le chlorure de potassium et du gras de bardière de porc par l’huile de tournesol oléique sur les propriétés physicochimiques, les réactions biochimiques et les attributs sensoriels de saucissons secs, a été étudié. Cette étude a montré le rôle important de l’aromatisation qui agit en introduisant des molécules aromatiques qui rehaussent l’acceptabilité des produits par les consommateurs, en tant qu’exhausteur de la perception du goût salé et aussi, sur les processus fermentaires qui vont conditionner l’aspect et la texture finale du produit. La substitution partielle combinée est une solution efficace pour conserver au mieux la qualité organoleptique des saucissons, en permettant, d’une part, d’éviter les défauts texturaux et sensoriels liés aux modifications physicochimiques, protéolytiques et lipolytiques générés par une réduction directe combinée, et d’autre part, d’améliorer l’arôme du produit en rehaussant les niveaux d’oxydations lipidique et protéique. L’étude des transferts d’eau et de sel a mis en évidence une migration du sel vers le cœur du saucisson, et a permis de déterminer des valeurs de diffusivité apparente de l’eau en surface de ces produits. Il a été montré qu’une forte réduction en matière grasse réduisait la diffusivité de l’eau à la surface du saucisson. Une isotherme de sorption spécifique permettant de prédire l’aw en fonction des teneurs en eau, en lipides et en sel a été construite en adaptant un modèle de Ross établi pour la gélatine salée et grasse. / Because of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents.