Submitted by Alexandre Soares (alexandredesoares@yahoo.com.br) on 2016-08-25T13:43:56Z No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2016-09-08T18:51:39Z (GMT) No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Made available in DSpace on 2016-09-08T18:51:39Z (GMT). No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) Previous issue date: 2015 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG) / Caracter?sticas da carne de bovinos cruzados (Wagyu ? Red Angus) e matura??o da carne de Nelore. Orientador: Orientador: Orientador: Orientador: Orientador: Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade Boari . Disserta??o (Mestrado em Zootecnia). Esta disserta??o foi elaborada com o resultado de duas pesquisas. A primeira foi conduzida com o objetivo de avaliar as caracter?sticas de qualidade da carne de bovinos cruzados Wagyu ? Angus (Red). A segunda foi conduzida com o objetivo de verificar os efeitos da matura??o de maminha de alcatra de Nelore em diferentes temperaturas (0?C e 4?C) e tempos (0 = carne fresca com 24 horas, 7, 14, 21 e 28 dias). Na primeira pesquisa foi analisada a carne dos m?sculos Longissimus thoracis, Semitendinosus e Triceps brachii obtidas do abate de machos castrados e de f?meas, aos 24 meses de idade. Na desossa foram mensurados no m?sculo Longissimus thoracis a espessura de gordura subcut?nea, cor da gordura (L*a*b*, C, H?), a ?rea de olho de lombo e escore para o grau de marmoriza??o. Foram analisados o pH final, a capacidade de reten??o de ?gua, a perda de peso por cozimento, a for?a de cisalhamento, cor (L*a*b*, C, H?) e os teores de umidade, massa seca, res?duo mineral fixo, prote?na e gordura. Por??es de carne do m?sculo Longissimus thoracis foram coletadas avaliar o efeito dos tempos de sete e 14 dias de matura??o no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento, na for?a de cisalhamento, na cor da carne (L*a*b*, C, H?) e na cor da gordura (L*a*b*, C, H?). Para a carne de todos os m?sculos n?o houve efeito de sexo no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento e no teor de prote?na. O Longissimus thoracis de f?meas recebeu os melhores escore para marmoreio, apresentou maior teor de gordura e menor for?a de cisalhamento e no Longissimus thoracis de machos apresentou maior ?rea de olho de lombo. A matura??o da carne do Longissimus thoracis proporcionou redu??o na for?a de cisalhamento e aumento do pH final. Na segunda pesquisa, por??es de carne (? 400 gramas) foram embaladas, a v?cuo, e estocadas em c?mara frigor?fica nas temperaturas (0?C e 4?C). Foram mantidas nestas temperaturas por 7, 14, 21 e 28 dias. Foram analisados o pH, capacidade de reten??o de ?gua, perda de peso por cozimento, for?a de cisalhamento, cor (L*, a*, b*, C, H?). N?o houve varia??o no pH em fun??o da temperatura utilizada. Entretanto, o pH aumentou com o decorrer do tempo de matura??o. Foi observada varia??o na luminosidade da carne em fun??o da temperatura, sendo menor a luminosidade na carne maturada a 0?C. O teor de vermelho desta carne aumentou linearmente em fun??o do tempo de matura??o e tamb?m foi influenciada pelas temperaturas de matura??o, sendo maior quando maturada a 0?C. A perda de peso por cozimento tamb?m apresentou aumento linear ao longo do tempo de matura??o. A capacidade de reten??o de ?gua e a for?a de cisalhamento apresentaram redu??o linear ao longo do tempo de matura??o. A matura??o por 28 dias ocasionou redu??o na for?a de cisalhamento da maminha de alcatra. Recomenda-se maturar a maminha de alcatra por 28 dias em temperatura de 4?C. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015. / Characteristics of meat from crossbred cattle (Wagyu ? Red Angus) and maturation Nelore meat. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Dissertation Dissertation (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science ). This paper was drawn up on the results of two surveys. The first was conducted in order to evaluate the quality characteristics of meat from crossbred cattle Wagyu ? Angus (Red). The second was conducted in order to verify the effects of maturation titty rump Nellore at different temperatures (0 ? C and 4 ? C) and time (0 = fresh meat with 24 hours, 7, 14, 21 and 28 days ). In the first study we analyzed the meat of Longissimus thoracis, Semitendinosus and Triceps brachii obtained from the slaughter of castrated males and females, at 24 months old. The bones were measured in the Longissimus thoracis muscle to fat thickness, color of fat (L * a * b *, C, H?), rib eye area and score to the degree of marbling. The final pH were analyzed, water retention capacity, weight loss by cooking, shear strength, color (L * a * b *, C, H?), and the moisture content, dry matter, mineral residue fixed, protein and fat. Meat portions of Longissimus thoracis muscle were collected to evaluate the effect of seven days and 14 days of aging at the end pH, water retention capacity, weight loss by cooking, the shear force on the meat color (L * a * b *, C, H?) and fat color (L * a * b *, C, H?). For the meat of all muscles of no gender effect on the ultimate pH, water retention capacity, by cooking weight loss and protein content. The Longissimus thoracis females received the best score for marbling, showed higher fat content and lower shear strength and Longissimus thoracis males showed greater loin eye area. The maturation of the meat of Longissimus thoracis provided a reduction in shear force and increase in final pH. In the second study, cam portions (400 ? grams) were packed, vacuum, and stored in the cold room temperatures (0 ?C and 4 ?C). They were maintained at these temperatures for 7, 14, 21 and 28 days. They analyzed the pH, water holding capacity, cooking weight loss, shearing force, color (L *, a *, b *, C, M ?). There was no variation in pH as a function of temperature used. However, the pH increase during maturation time. It was observed variation in brightness of the flesh a function of temperature being lower in brightness aged meat at 0 ?C. The content of this red meat increased linearly as a function of aging time and was also influenced by the temperature of ripeness, being higher when aged at 0 ?C. The cooking weight loss also showed a linear increase over time of aging. The water retention capacity and shear strength showed a linear decrease over time of aging. Maturation for 28 days decreased the shear force of titty rump. It is recommended to mature titty rump for 28 days in temperature

Made available in DSpace on 2014-07-29T15:07:48Z (GMT). No. of bitstreams: 1 dissetacao renata.pdf: 569516 bytes, checksum: 1593b15e04d7cc7d31a23f1ca9feef36 (MD5) Previous issue date: 2008-12-16 / The technology of animal origin products increase considerably, and the meat with its commercial importance is the main focus in the technologic development, searching for less costs production, major regiment and mainly better quality of the final product, however, some aspects are not totally clear, among them it finds the electrical stimulation effect and the freezing temperature influencing in the meat quality. The aim of this research was to evaluate the electrical stimulation effect and the freezing speed, about aspects that influences the meat quality. Twenty Nellore bovines non gelding bred were slaughter, around 24 months, kept in feedlot. After bleeding, half animals of each group were electrically stimulated. The carcass were submitted to one of the freezing treatment, conventional and slowly. During the freezing it were registered the curves of temperature reduction and the carcass pH reduction. After the opening of the cameras, the animals were taken to the room where the bones were taken out and then strip loin (longissimus dorsi muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm close to. After 30 minutes it were evaluated the steak color using the portable colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of the cooling and the electrical stimulation method in the sarcomere length measure. The sample slowly freezing without electrical stimulation showed biggest lengths sarcomere than the ones freezing by the conventional method, however, in the conventional freezing with the electrical stimulation, the samples stimulated had biggest length sarcomere than the samples of carcass no electrically stimulated. There was effect (p<0.05) of the freezing method in the shear force. The sample freezing slowly had smaller force of shear force considering the same way of freezing. There was not effect (p>0.05) of the freezing method and the electrical stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the strip loin samples. / A tecnologia aplicada aos produtos de origem animal avança acentuadamente, e a carne com sua importância comercial, é o principal foco desses avanços tecnológicos, procurando reduzir custos, aumentar rendimentos e principalmente melhor a qualidade do produto final. Entretanto alguns aspectos não estão totalmente esclarecidos, dentre eles encontra-se o efeito da estimulação elétrica e do resfriamento sobre a na qualidade da carne. O objetivo desta pesquisa foi avaliar o efeito da estimulação elétrica e da velocidade de resfriamento, sobre parâmetros qualitativos e quantitativos ( pH, perda por cozimento, força de cisalhamento, comprimento de sarcômero e cor ) de carnes. Foram utilizados 20 bovinos inteiros, com idade média de 24 meses, terminados em confinamento sendo animais da raça Nelore. Após o abate e a sangria, metade das carcaças foram estimulados eletricamente, destas cinco foram submetidas ao tratamento de resfriamento convencional e cinco ao resfriamento lento sendo o mesmo procedimento aplicada as não estimuladas. Durante o resfriamento foram registradas a redução de temperatura e redução do pH das carcaças. Após 48 horas do abate as carcaças foram desossadas e em seguida foram retirados bifes de contrafilé de 2,5 cm de espessura aproximadamente, e bifes com 1,0 cm aproximadamente. Após 30 minutos foi avaliada a cor dos bifes utilizando-se colorímetro portátil no esquema CIE L*, a* e b*. Os bifes foram embalados a vácuo e permaneceram na câmara de estocagem a 0oC por 24 horas. Após este período foram analisadas para com relação a perdas de peso por cozimento, força de cisalhamento e comprimento de sarcômero. As amostras resfriadas lentamente sem o uso da estimulação elétrica apresentaram maiores comprimento de sarcômero (p<0,05) que as amostras resfriadas pelo método convencional sem estimulação elétrica, no entanto no resfriamento convencional com o uso da estimulação elétrica, as amostras estimuladas possuíram maiores comprimentos de sarcômero (p<0,05) que as amostras das carcaças não estimuladas eletricamente. Amostras resfriadas lentamente apresentaram menores forças de cisalhamento (p<0,05) que as amostras resfriadas pelo método convencional. As amostras estimuladas eletricamente apresentaram menores forças de cisalhamento (p<0,05) que as amostras não estimuladas. Não houve efeito (p>0,05) do método de resfriamento e do uso da estimulação elétrica na perda por cozimento e nos parâmetros de cor L*, a*, b* nas amostras de contrafilé.

Diploma thesis deals with reconstruction of old beam bridge in town Ledeč nad Sázavou. Three variants of reconsttruction were done. Detailed structural design report was done to one of them, streithening with post-tensioning. Calculation of load effect was solved with finite elemet method via software on grillage model. Construction was checked on ultimate limit state and serviceability limit state. Necessary drawings were elaborated to chosen method.

Master´s thesis describes the design and assessment of selected elements concrete factory building with office block, elaboration of shape and reinforcemenet drawings of selected structural prefabricated elements. The work also includes technical report and details of connection elements. Calculation was performed also using a computer program SCIA Engineer and Excel.

The diploma thesis presents design of construction with FRP reinforcement. Including design process of cross-section with FRP reinforcement exposed to bending moment and shear force at ultimate limite state according to given standards and guidelines. Long term physical and mechanical properties of FRPs are taking into account. There are also compared load capacities of cross-section exposed to combination of bending moment and axial force, which were designed according to mentioned standards. In another part of diploma thesis there is a design of construction (precast gatehouse) with FRP reinforcement and steel reinforcement with ordinary and lightweight concerete.

Denna studie har till syfte att undersöka hur lastfördelningen och följaktligen dimen­sionerande tvärkrafter och moment i brobaneplattor av betong skiljer sig åt beroende på val av beräkningsmetod. Jämförelsen sker primärt för tre utvalda hand­beräknings­metoder som jämförts med beräkningar gjorda i ett beräknings­program baserat på finita element­metoder (FEM). I jämförelsen undersöks hur laster sprids i brobaneplattan enligt de olika beräknings­metoderna och vilka resulterande maximala snittkrafter som erhålls. Hur lastfördelningen sker är en komplex fråga och det är därför intressant att se vilka skillnader det blir i resultat utifrån olika beräknings­metoder. Studien skedde på ett utvalt studieobjekt, en åtta meter bred samverkansbro i Njurunda strax söder om Sundsvall. De trafiklaster som beaktats är lastmodell 1 och lastmodell 2 enligt Eurokod (CEN, 2003). De beräknings­metoder som jämförts i den här studien är dels en metod för beräkning av tvärgående konsol­moment där kantbalken bidrar mycket till den lastspridande effekten. En annan metod är för beräkning av tvärkraftsfördelning vilken generellt anses mycket gynnsam, alltså ger små tvärkrafter att dimensionera bron utifrån. Den tredje och sista handberäkningsmetoden som studerats är beräkningar av tvärgående moment i fältmitt, med hjälp av influensytediagram. Influensytediagrammen som dessa studier baseras på är fram­tagna av Adolf Pucher (Pucher, 1977) och kallas ibland för Pucherdiagram. Finita element­modeller (FE-modeller) skapades för jämförelse av resultat från hand­beräkningar. Flera olika FE-modeller skapades med varierande detaljnivå, för att kunna se hur modelleringstekniken påverkar resultatet. I alla FE-modeller har bro­bane­plattan modellerats som skalelement eftersom detta är det vanligaste sättet att modellera en bro med FEM. Skillnaderna mellan de olika FE-modellerna är framför allt hur huvudbalkarna modellerats. Även ytterligare en handberäkningsmetod tillämpades för respektive snittkraft för att ge ytterligare en referens. Referensmetoderna valdes för att vara enklare metoder som baseras på andra randvillkor än de primära handberäkningsmetoderna i den här studien. Resultatet från studien visar att de förenklingar som finns i handberäkningar kan ha signifikant inverkan på resultatet. Ett konstant förhållande mellan handberäkning och FEM, där den ena beräkningsmetoden alltid resulterade i större snittkrafter, kunde inte konstateras rakt igenom studien. För tvärgående konsolmoment gav hand­beräkningen ett större maxmoment samt att en del skillnader kunde avläsas FE-modellerna emellan. Vid beräkning av tvärkraft gav FE-beräkningen ett resultat som var nära på det dubbla av det resultat handberäkningen gav. För Pucherdiagrammen blev resultaten varierade och det fanns ingen tydlig indikation för om handberäkningar ger större eller mindre tvärgående moment än en FE-modell. Studien resulterade bland annat i ökad kunskap om att förenklingar, vid dimen­sionering av en bro med hjälp av handberäkningar, kan ha stor betydelse för resultatet. Då förenklingar vid handberäkning inte går att välja av användaren finns en fördel med FEM. Fördelen med FEM är då att förenklingar styrs av användaren och det går även att studera vilken effekt en viss förenkling ger. En annan slutsats var att betong är ett material som har ett komplext beteende och i metoder som bygger på empiriska studier kan lättare få med olika effekter som finns i en verklig brobaneplatta av betong. / The aim of this thesis is to study different design methods for determing load distribution, and design values for shear force and bending moment in concrete bridge decks. The study was performed based on three design methods for hand calculations, which have been compared to the results from finite element modelling (FEM). The load distribution has a major impact on the design of a bridge and how the results from different design methods will correlate is of a great interest. The evaluation has been performed on one case study, wich is an eight-meter wide composite girder bridge in Njurunda, situated south of Sundsvall in Sweden. The traffic loads applied for this study was load model 1 and load model 2 prescribed in Eurocode (CEN, 2003). One of the design methods investigated is a method used to determine for bending moment for a cantilever slab. A significant impact from the edge beam utilizes by the method to calculate the bending moment. The second method is a design method for shear forces recommended by The Swedish Transport Administration. The third and last design methods for hand calculation is to use influence charts by Pucher (Pucher, 1977). By using the influence chart to calculate the maximum bending moment in mid-span. Results from different models, created with FEM, were compared to the results from hand ­calculations. The bridge slab was modelled with shell elements, and the girders of the bridge were modelled in four different ways to study the impact of the level of detail in the numerical models. The results in this report show that hand calculation methods are based on significant simplifications of the structure and these may have a major impact on the results. The relation between results from hand calculation methods and results obtained with FEM was not consistent in all cases analysed. While studying the bending moment for a cantilever slab, the main conclusion was that the simplifications in the hand calculation methods resulted in significantly higher moments compared to the FE-calculations. Regarding design for shear forces, the FE analyses resulted in nearly twice as high shear forces compared to the hand calculation methods. While using the influence charts by Pucher the relation between results from hand calculations and results from FEM was not consistent. Conclusions from the study included that the simplifications in hand calcu­lations is hard to change. These simplifications can have a major influence to the results. Some simplifications will make the results more on the safe side. With FEM the user is more free to choose which simplifications that will be made, but it can sometimes be hard to see the effect simplifications have on the results. Concrete is a complex material and design methods based on empirical studies does most likely give a result that reflects the reality better than methods based on mathe­matic theories.

This diploma thesis investigates the design of concrete structures reinforced with non-metallic FRP reinforcement with a focus on solving the bearing capacity in extrusion. The work is divided into a theoretical and a practical part. The theoretical part begins with an introduction to FRP reinforcement and a description of shear stress. The following is an introduction to current approaches dealing with this issue. In the practical part, in connection with these regulations, parametric studies are developed to compare the influence of individual input parameters and selected regulations. The last part is dedicated to the design and nonlinear analysis performed in the ATENA software.

The diploma thesis deals with the design of concrete structures reinforced by FRP according to ACI, fib, CSA and EC2 regulations, which are stressed by a shear force. The diferences between steel rebar and FRP reinforcement were described, in particular its mechanical degradation over time and a different stress-strain diagram. Furthermore, shear capacity calculations were performed according to the regulations and compared with the real tests. Then the parametric analysis of shear strength was performed. In the practical part, the design of concrete floor slab structure supported by the pillars and walls was performed. The upper reinforcement of this slab was designed with FRP and the lower with steel rebar. Double-headed studs were used as a punching shear reinforcement.

The aim of the final thesis is to design and structural design report of selected elements of prefabricated storage hall. Processing of foundation drawing, element composition and for each designed element formwork drawing and reinforcement. It is a single-storey hall, where the main structural system consists of a transversal frame columns and prestressed girder. In this final thesis I designed and structural assessed prestressed girder, reinforced concrete purlin, roof bracing, column, grade beam and foundation pad. The calculation software Scia Engineer is used to calculate the effects of internal forces. The results are compared using a simplified method. The design and structural assessment are made according to valide standards. The designed construction complies with the limit state of ultimate and serviceability.

This thesis deals with the design and static assessment of a concrete part of a sewage treatment plant. Specifically, the calculation and assessment of the base plate, external walls, internal walls and ceiling slabs, elaboration of shape and reinforcement drawings of selected structural element. The concrete part of the Sewage disposal plant is all below ground level. Static system and the calculation of internal forces was carried out in Scia Engineer 2011 - student version.