Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 81-91). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 81-91). Also available on the Internet.

No description available.

Orientadores: Pedro Eduardo de Felicio, Gelson Luís Dias Feijó / Tese (doutorado) - Universidade Estadual de Campin as, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T19:44:58Z (GMT). No. of bitstreams: 1 Toneto_EdsomRobertoLorenci_D.pdf: 855285 bytes, checksum: 3c5c68fb52c6403c2924a80265be0949 (MD5) Previous issue date: 2012 / Resumo: A genética, a maturidade e as variações entre músculos podem influir sobre a qualidade da carne. A avançada idade ao abate de fêmeas da subespécie Bos indicus, que constitue a grande maioria do rebanho, tem determinado a oferta de carnes menos macias para os consumidores brasileiros. A maciez é o principal atributo de qualidade da carne e o aspecto mais considerado pelo consumidor na hora da compra. A proteólise miofibrilar devido ao sistema enzimático calpaínas - calpastatina tem sido apontada como o principal mecanismo envolvido no amaciamento da carne post mortem. Entretanto, o conteúdo, a solubilidade e a estabilidade térmica do colágeno presente na musculatura também podem influir na maciez. O objetivo desta pesquisa foi avaliar o efeito das características do colágeno (conteúdo, solubilidade e estabilidade térmica) textura e cor sobre a qualidade da carne de vacas contemporâneas, sendo 19 ½ Angus x ½ Nelore, 16 ½ Canchim x ½ Nelore, 13 ½ Simental x ½ Nelore e 15 da raça Nelore com idade média de 10 anos provenientes do CPPSE da Embrapa de São Carlos, SP e abatidas em frigorífico comercial. Foram realizadas análises de pH, perda por cocção, força de cisalhamento, comprimento de sarcômero, quantidade, solubilidade e estabilidade térmica de colágeno, avaliação instrumental da cor e composição centesimal da carne dos músculos Longissimus (contrafilé), Semitendinosus (lagarto), Supraspinatus (peixinho) e Infraspinatus (raquete). Não houve efeito (P>0,05) de grupo genético no conteúdo de colágeno total, porém os músculos diferiram (P<0,001) nos teores de colágeno total, insolúvel e na solubilidade do colágeno. Os grupos genéticos diferiram (P<0,001) colágeno solúvel (%), em 24 horas e 14 dias, post mortem apenas nos músculos Longissimus e Semitendinosus. Ocorreu efeito (P<0,001) de músculo (Semitendinosus, Supraspinatus e Infraspinatus) na força de cisalhamento Warner Bratzler e de grupo genético (P<0,001), nos músculos Longissimus e Semitendinosus. A estabilidade térmica do colágeno foi diferente nos quatro músculos. As temperaturas inicial e de encolhimento térmico foram influenciadas (P<0,001) pelos grupos genéticos no músculo Longissimus. Ocorreram correlações negativas e significantes da força de cisalhamento com colágeno solúvel (%) nos músculos Longissimus (r=-0,373; P<0,01), Semitendinosus (r=-0,525; P<0,01), Supraspinatus (r=-0,323; P<0,05) e Infraspinatus (r= -0,263; P<0,05) e, também, significantes, porém baixas de colágeno solúvel (%) com a temperatura de encolhimento térmico. Existiram correlações positivas altas do conteúdo de colágeno total com o de colágeno insolúvel nos músculos Longissimus (r=0,912; P<0,01), Semitendinosus (r=0,908; P<0,01), Supraspinatus (r=0,723; P<0,01) e Infraspinatus (r=0,761; P<0,01) e do conteúdo de colágeno total com a porcentagem de colágeno solúvel nos músculos Longissimus (r=0,466; P<0,01), Semitendinosus (r=0,697; P<0,01), Supraspinatus (r=0,863; P<0,01) e Infraspinatus (r=0,794; P<0,01). A maturação por 14 dias aumentou a porcentagem de colágeno solúvel e foi importante para reduzir a força de cisalhamento e as diferenças entre os grupos genéticos verificadas no primeiro dia post mortem. As vacas dos cruzamentos com Angus ou Canchim apresentaram vantagens sobre as do cruzamento com Simental ou as da raça Nelore, porque o seu músculo Longissimus (contrafilé) apresentou menor (P<0,01) força de cisalhamento Warner Blatzler e maior (P<0,01) porcentagem de colágeno solúvel um dia post mortem. Além disso, a carne do mesmo músculo do cruzamento com Angus apresentou temperatura de encolhimento térmico inferior (P<0,01) à da raça Nelore / Abstract: Genetics, maturity, and variation among the muscles can influence on the meat quality. The advanced age at slaughter of the female cattle in the Bos Indicus subspecies, which constitutes the majority of the herd, have determined the supply of less tender meat to the Brazilian consumers. The tenderness is the main attribute of meat quality and the most considered aspect by the consumers when purchasing beef. The myofibrillar proteolysis due to the calpain - calpastatin enzymatic system has been pointed out as the main mechanism involved on the post mortem meat tenderization. Nevertheless, the content, the solubility and the thermal stability of the collagen present in the muscles can also influence the tenderness. The aim of this research was to evaluate the effect of the collagen features (content, solubility and thermal stability) texture and color on the meat quality of contemporary cows, such as 19 ½ Angus x ½ Nelore, 16 ½ Canchim x ½ Nelore 13 ½ Simental x ½ Nelore and 15 of Nelore breed around ten years old, from CPPSE of São Carlos, Embrapa, SP and harvested in a freezer commercial slaughterhouse. Analysis were carried out on pH measurements, cooking loss, WB-shear force, sarcomere lengh, collagen quantity, solubility, and thermal stability, instrumental color and proximate analysis of the muscles Longissimus, Semitendinous, Supraspinatus and Infraspinatus. There was no effect (P>0.05) of genetic group on the total collagen content, However, the muscles differed (P< 0.001) on the total collagen content insoluble collagen and on the collagen solubility. The genetic groups differed (P< 0.001) in soluble collagen (%) in 24 hours and 14 days post mortem only in the Longissimus and Semitendinous muscles. There were effects (P<0.001) of muscles (Semitendinous, Supraspinatus and Infraspinatus) on the WB-shear force and of genetic group (P< 0.001) in the Longissimus and Semitendinous muscles. The collagen thermal stability was different in the four muscles. The initial temperatures and thermal shrinkage were influenced (P< 0.001) by genetic group on the Longissimus muscles. Negative and significant correlations were found on WB-shear force with the soluble collagen (%) on the Longissimus (r= -0.373; P<0,01), Semitendinous (r=-0.525; P<0.01), Supraspinatus (r= -323; P< 0.05) and Infraspinatus (r= -0.263; P<0.05) muscles and also significant, However, the coefficient was lower for soluble collagen percentage with the temperature of thermal shrinkage correlation. There were hight and positive correlations for total collagen with the insoluble collagen of the muscles Longissimus (r= 0.912; P<0.01), Semitendinous (r= 0.908; P< 0.01), Supraspinatus (r= 0.723; P< 0.01) and Infraspinatus (r= 0.761; P< 0.01) muscles and between total collagen content and the soluble collagen (%) on the muscles Longissimus (r= 0.466; P<0.01), Semitendinous (r= 0.697; P< 0.01) , Supraspinatus (r= 0.863; P< 0.01) and Infraspinatus (r = 0.794; P< 0.01). Aging for 14 days increased the soluble collagen (%) and it was important to reduce the WB-shear force and the differences among the genetic groups verified on the on the first day post mortem. The crossbred cows from Angus or Canchim had advantages over the ones from Simental and the Nelore breed, because its Longissimus muscle showed lower (P<0.001) Warner Blatzler shear force and higher (P< 0.001) percentage of soluble collagen one day post mortem. Besides, meat from the same muscle from the cows bred with Angus presented lower thermal shrinkage temperature (P< 0.001) than Nelore breed / Doutorado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

This thesis investigates the P2P carsharing user experience. The intention of this investigation is to increase the adoption and uptake of P2P carsharing in existing and future markets because of its benefits to the environment, the local economy and its accruement of social capital. We see P2P carshar- ing as a key means to creating a sustainable urban transportation solution. We started by doing a web review of P2P carsharing followed by a system- atic analysis in which we categorized each platforms’ key attributes. With this information we created two infographics. The first displays existent platforms and their different attributes. The second illustrates the customer journey. We then conducted a survey between April 6 and May 14, 2012, receiving 206 responses from borrowers, owners and people who have not yet used the service. Although the survey was open to anyone, users in the US, France, Germany, Spain and Sweden were targeted. The survey pro- vides demographic information about P2P carsharing users who were found to be young, highly educated, well-off working professionals. Their trans- portation habits and needs, especially as relating to P2P carsharing were also found. After collating this information we partitioned respondents into: Owners, Borrowers, Prospective Owners, Prospective Borrowers, and then orthogonally into US Users and European Users. We then created user pro- files and a mix of short and longer-term multi-stakeholder design chal- lenges for stakeholders; whose work, building off of ours, will we hope, foster innovations that make P2P carsharing a ubiquitous mobility solution.

Weather radars are increasingly used for the study of clouds, understanding the precipitation systems and also for forecasting very short range weather (one hour to a few hours). Now, Doppler Weather Radar (DWR) data are available in India and it is possible to study cloud properties at fine temporal and spatial scales. Radar is a complex system and calibration of a radar is not an easy job. But derived cloud properties strongly depend on the absolute magnitude of the reflectivity. Therefore, there is a need to check how data from two or more radars compare if they measure a common volume. Chennai and SHAR radars are within 66 km from each other, and the data collected during their calibration and intercomparison experiment in 2006 enables the comparison of their reflectivity(Z) values. Individual reflectivity are compared after plotting SHAR versus Chennai in a scatter plot. Fitting a least square linear best fit line shows that the intercept has a value around 6 dBZ and the slope of the line is 1.06. Thus, there is a trend as well, and the difference between the two radars increase with Z, and for Z around 40 dBZ (for SHAR DWR), the difference between the two is around 8.5 dBZ. Visual intercomparison also validated the results. Data from the two radars are compared with Precipitation Radar (PR) data on board TRMM satellite. TRMM radar slightly overestimates compared to Chennai radar above the range of 30 dBZ. After standardized, SHAR data is used for understanding the evolution and propagation of cloud systems. The diurnal variation in convection is strong in the study region, with increase around local evening and morning and weakening around midnight except in December. Average liquid water content in the clouds is about 0.5 gm/m3. There is some seasonal dependence but no clear dependence on cloud size. Smaller systems of May have more liquid water content compared to larger ones. For nowcasting vertically projected maximum reflectivity is taken. A threshold of 30 dBZ is set to identify the cloud systems. Both center of gravity tracking (CG) and cross-correlation (CC) methods are used to track them. Frequent merging and splitting is common in the clouds which makes storm tracking difficult. Tracking by CC is giving better result than that by the CG method in the case of large systems (i.e., clusters). For smaller systems (individual cloud systems), CC method gives better result than CG method but not as good as cluster.