L’appréciation par le consommateur d’un produit alimentaire comme le chocolat est en grande partie due à sa composante aromatique. La perception de cette composante est étroitement liée à la libération des composés d’arômes lors de la consommation du produit. Une étude sensorielle systématiquement menée par la société Valrhona dans une démarche de qualification de ses chocolats noirs de pures origines, fabriqués selon un procédé standard à partir de lots de cacao différents, permet de classer ces chocolats, selon leur profil, en quatre grands pôles sensoriels. Le travail entrepris avait pour but la compréhension de l’origine de cette classification sensorielle par la mise en œuvre de techniques de caractérisation des molécules volatiles responsables de l’arôme des chocolats.Dans un premier temps, l’empreinte globale en composés volatils d’un lot de 206 chocolats représentatifs des quatre pôles sensoriels a été obtenue via une méthode d’analyse couplant un headspace dynamique à la spectrométrie de masse en injection directe, utilisant l’ionisation par transfert de protons (PTR-ToF-MS). Des analyses multivariées des données, et notamment une analyse discriminante de type PLS-DA, ont permis d’élaborer un modèle de prédiction de la classification sensorielle des chocolats basé sur leur composition en molécules volatiles. Différentes méthodes de sélection de variables ont permis de souligner l’existence de composés volatils particuliers capables de discriminer les quatre pôles sensoriels de chocolats.Le potentiel aromatique de 12 chocolats parmi les 206 (trois de chaque pôle) a ensuite été déterminé suite à l’extraction des arômes par une méthode de distillation sous vide dans une analyse par chromatographie en phase gazeuse couplée, d’une part, à l’olfactométrie (GC-O) basée sur la fréquence de détection obtenue par 12 juges, et d’autre part, à un spectromètre de masse (GC-MS) pour l’identification des composés odorants. Ainsi, des composés d’arômes permettant de discriminer les différents pôles sensoriels ont pu être caractérisés au moyen d’une analyse factorielle des correspondances.Enfin, l’analyse « nosespace » d’un jury de 12 personnes dégustant 8 chocolats (deux de chaque pôle parmi les 12 précédents) a été réalisé en PTR-MS. Cette étude, couplée à une analyse sensorielle temporelle (Dominance Temporelle des Sensations, DTS), a permis d’obtenir des données temporelles instrumentales et sensorielles de manière simultanée. L’analyse DTS révèle dans une analyse en composantes principales (ACP) une bonne discrimination des pôles sensoriels, avec des descripteurs dominants similaires dans les pôles 1 et 4, d’une part, et dans les pôles 2 et 3, d’autre part. L’analyse nosespace a permis le suivi de la libération en temps réel de 26 composés d’arômes. La relation entre les deux jeux de données (instrumentales et sensorielles) a été étudiée au moyen de l’indice AWD (Abundance While Dominance) qui représente l’abondance de chaque ion pendant qu’une sensation est dominante. Des analyses factorielles des correspondances menées sur les AWD ont permis pour chaque échantillon de déceler des relations entre composés d’arômes libérés et sensations dominantes. / Consumers’ appreciation of chocolate is mostly due to its aromatic composition. Perception of this component is clearly linked to the release of aroma compounds during chocolate consumption. A systematic sensory evaluation is conducted by the Valrhona Company in order to qualify their pure origin dark chocolates manufactured according to a standard process from differing cocoa batches. The obtained sensory profiles allow classifying the chocolates into four sensory categories, named poles. The objective of the present work was to understand the molecular origin of this sensory classification by using techniques aimed at characterizing volatile organic compounds (VOC) responsible for chocolate flavour.Firstly, global VOC profiles of a set of 206 chocolate samples classified in the four sensory poles were analysed by a direct injection mass spectrometry method using proton transfer reaction as ionisation process (PTR-ToF-MS). A supervised multivariate data analysis based on discriminant analysis of the PLS-DA type allowed the construction of a classification model that showed excellent prediction capability based on VOC composition of the chocolates. Variable selection using dedicated methods pinpointed some volatile compounds important for the chocolates sensory discrimination.Then, the aroma potential of 12 chocolate samples (chosen among the 206 ones with three samples representative of each pole) was investigated on aroma extracts obtained by distillation under vacuum. Gas chromatography coupled to olfactometry (GC-O) and to mass spectrometry (GC-MS) was used to detect and identify the odorous compounds. GC-O data were obtained by 12 assessors using the detection frequency method. Aroma compounds allowing the discrimination of the sensory poles were determined thanks to a correspondence analysis.Finally, a nosespace analysis conducted by 12 assessors on 8 chocolates (two in each pole among the preceding 12) was realised using PTR-MS. This analysis was conducted simultaneously with a temporal sensory analysis (Temporal Dominance of Sensations, TDS), allowing temporal instrumental and sensorial data to be obtained. A principal component analysis (PCA) conducted on the TDS data revealed a good discrimination of the sensory poles, with similar dominant attributes in poles 1 and 4, on the one hand, and in poles 2 and 3, on the other hand. The nosespace data displayed real time release curves of 26 aroma compounds. The relationships between instrumental and sensory data were investigated thanks to the AWD (Abundance While Dominance) index that measures the abundance (area under the curve) of each ion during the dominance of a given sensation. Correspondence analyses of the AWD indices conducted for each chocolate sample allowed to define some relationships between dominant sensations and some released aroma compounds.

Made available in DSpace on 2015-03-04T20:01:01Z (GMT). No. of bitstreams: 0 Previous issue date: 20 / Nenhuma / Essa pesquisa está vinculada à Linha “Práticas Pedagógicas e Formação do Educador”, do Programa de Pós-Graduação em Educação da Universidade do Vale do Rio dos Sinos–UNISINOS. O tema está relacionado às Tecnologias Digitais – TDS no Ensino Superior, tendo como enfoque a concepção de docentes em relação ao uso dessas tecnologias em suas práticas pedagógicas. O problema consiste em investigar como se constituem as trajetórias e de que forma se articulam os saberes docentes nas concepções sobre o uso das TDs nas práticas pedagógicas desenvolvidas por docentes que atuam no Ensino Superior da URI - Campus de Frederico Westphalen/RS. Do problema derivaram as seguintes questões: quais as trajetórias dos docentes que utilizam TDs em suas práticas pedagógicas? Que saberes são articulados na constituição das concepções em relação às práticas pedagógicas com o uso das TDs? Como os docentes compreendem o conceito de TDs? Qual é a concepção de paradigma de aprendizagem presente nas falas dos docentes que atuam no Ensino S / This research is linked to the Line Pedagogic "Practices and Formation of the Educator", from the Program of Masters degree in Education of the University of the Vale do Rio dos Sinos - UNISINOS. The theme is related to the Digital Technologies - TDs in the Higher education, having as focus the teachers' conception in relation to the use of those technologies in their pedagogic practices. The problem consists on investigating how the paths are constituted and in what way the teaching learnings are articulate in the conceptions about the use of TDs in the pedagogic practices developed by teachers that act in the Higher education of URI - Campus de Frederico Westphalen/RS. From the problem are derived the following subjects: which are the teachers' paths that use TDs in their pedagogic practices? What knowledges are articulate in the constitution of the conceptions in relation to the pedagogic practices with the use of TDs? How the teachers understand the concept of TDs? Which is the conception of paradigm

Thesis (M.Sc. (Pharmacology))--North-West University, Potchefstroom Campus, 2006.

Posttraumatic stress disorder (PTSD) is classified as an anxiety disorder and the characteristic symptoms (re-experiencing, avoidance as well as numbing of general responsiveness and hyperarousal) of this disorder develop in response to a traumatic event. The disorder is characterised by hypothalamic-pituitary-adrenal (HPA) axis abnormalities linked with changes in cortisol moreover, the hippocampus and cortex also play a role in the neurobiology. With regard to the neurochemistry of this disorder it is known that gamma amino butyric acid (GABA) is involved however, the precise role of GABA in PTSD and how stress changes GABA concentrations in the brain are still not fully understood. Another aspect regarding PTSD that has not been clearly defined is the treatment of PTSD. Classic anxiolytics such as diazepam is expected to relieve the anxiety linked with PTSD. Studies with this group of drugs have however not produced the concrete evidence needed to establish it as a treatment of choice for PTSD and subsequently other classes of drugs have been investigated as possible treatment options for PTSD. Among these is lamotrigine, which in a clinical study was found to be effective in alleviating symptoms of PTSD. Moreover, a possible pharmacokinetic-pharmacodynamic relationship for each of these drugs has also not been elucidated. In order to elude on some of these uncertainties, an animal model of PTSD, time dependent sensitisation (TDS), was used. GABA levels in the rat hippocampus and frontal cortex were determined at two different time intervals following the TDS procedure (1 day and 7 days post re-stress). High performance liquid chromatography (HPLC) with electrochemical (EC) detection was used to determine gamma amino butyric acid (GABA) concentrations. To investigate the possible anxiolytic effects of diazepam and lamotrigine in this model, as well as a possible pharmacokinetic-pharmacodynamic relationship for each drug, pharmacokinetic profiles for both drugs were established in order to find the times of peak and trough levels of each drug. Blood samples were collected at different time intervals after drug administration either from the tail vein of rats (lamotrigine) or directly from the heart (diazepam). Subsequently, drug concentrations at each time interval were determined by means of HPLC with ultraviolet (UV) detection. The behaviour of rats was analysed using the elevated plus-maze (EPM) at peak or trough concentrations of the drugs and this was performed after either acute administration of the drug, or after a 14 day chronic treatment regime. GABA levels in the hippocampus were not found to change statistically significantly in response to stress at either 1 day or 7 days post re-stress. In the frontal cortex, however, GABA levels increased in response to stress at 1 day post re-stress, with a statistically insignificant, but strong trend towards an increase, at 7 days post re-stress. With regard to the pharmacokinetic profiles, the peak concentration of diazepam was found to occur at 60 minutes, with lamotrigine's peak at 120 minutes. The behavioural studies indicated that acute treatment with diazepam 3 mg/kg resulted in a statistically significant increase in both ratio open arm entries and ratio time spent in the open arms at peak level of the drug. After acute treatment with diazepam 3 mg/kg a statistically significant decrease in ratio time spent in open arms was also found when the ratio time spent in open arms at peak level of the drug and the ratio time spent in open arms at trough level of the drug was compared. In response to chronic treatment with diazepam 3 mg/kg for 14 days, test animals exhibited an increase in the ratio open arm entries at trough level of the drug, with a statistically insignificant yet definite trend towards an increase at peak level. Acute treatment with lamotrigine 10 mg/kg resulted in no statistically significant change in EPM parameters. In response to chronic treatment, however, a statistically significant increase was found in ratio time spent in open arms at peak level of the drug, with a statistically insignificant trend towards an increase at trough level. From the results of this study, we may therefore conclude that GABA-levels in the brain are definitely affected, but in different ways, following TDS-stress. A pharmacokinetic-pharmacodynamic relationship between the drugs' levels and aversive behaviour could also be established. Furthermore it appears that more sustained anxiolytic effects are evident following chronic treatment with both drugs than with acute administration of these drugs. / Thesis (M.Sc. (Pharmacology))--North-West University, Potchefstroom Campus, 2006

In recent years, the excessive specific conductance (SC) of Appalachian coal mining runoff waters has become a parameter of concern with the EPA due to its negative effect on aquatic life and water quality. In order to comply with the EPA guidance suggesting an effluent SC of 500 µS/cm, the Appalachian Research Initiative for Environmental Science (ARIES) Center at Virginia Tech requested that testing be done to determine the most effective technologies for reduction of SC. Runoff water was collected from two sites in southwestern Virginia and characterized to determine the source of SC in the water. The main contributing ions were determined to be Na⁺, Mg²⁻, Ca²⁺, and SO₄²⁻. Testing was performed to assess the possibility of using the speciation software, MINEQL+, with a set of empirical equations which predict SC using ionic composition for natural waters with a low to medium SC. The physicochemical treatment methods tested were ion exchange, excess lime-soda softening, and the Cost Effective Sulfate Removal (CESR) process. Both cation (H⁺ exchanger) and anion (Cl⁻ exchanger) exchange media were tested separately in batch reactors, which resulted in a higher effluent SC than initial SC. The softening method investigated, excess lime-soda softening, also resulted in increased SC levels because non-carbonate hardness levels were high and carbonate concentrations were low. The CESR process successfully lowered SC from 1,500-2,500 µS/cm to below the proposed EPA limit of 500 µS/cm. The success of this process was due to its ability to remove more than 85% of the calcium, magnesium, and sulfate from the water, which together accounted for more than 90% of ions in the source water. / Master of Science

No description available.

Acid/Base characterizations of metal oxide surfaces are often used to explain their catalytic behavior. However, the vast majority of these studies have been performed on powders or supported oxides, and there is very little information available in the literature on the interaction of acid/base probe molecules with well-defined oxide surfaces of known coordination geometry and oxidation state. The well-defined, single crystal surfaces of Cu₂O (111), SnO₂ (110), and Cr₂O₃ (101̲2) were investigated for their acid/base properties by the interactions between the probe molecules and the well-defined surface features. The adsorption of NH₃ at cation sites was used to characterize the Lewis acidity of SnO₂ (110) and Cu₂O (111) surfaces. The adsorption of CO₂, a standard acidic probe molecule, was used to characterize the Lewis basicity of the oxygen anions on SnO₂ (110), Cu₂O (111) , and Cr₂O₃ (101̲2) surfaces. BF₃, while not a standard probe molecule, has been tested as a probe of the Lewis basicity of the oxygen anions on SnO₂ (110) and Cr₂O₃ (101̲2). By studying probe molecules on well-defined metal oxide surfaces with known coordination geometry and oxidation state, an overall evaluation of NH₃, CO₂, and BF₃ as probe molecules can be made using the surfaces studied. NH₃ probed differences in Lewis acidity of Sn cations on SnO₂ (110), which had differences in coordination environments and oxidation states. But, NH₃ adsorption failed to provide any direct information on differences in Lewis acidity of Cu cations in different local coordination geometries on Cu₂O (111). CO₂ is a poor probe of the Lewis basicity of oxygen anions on the metal oxide surfaces studied here. CO₂ does not strongly adsorb to either SnO₂ (110) or Cu₂O (111). On Cr₂O₃ (101̲2), CO₂ does interact with oxygen sites but in two different coordinations, which vary with surface condition, making a comparison of basicity difficult. In the cases studied here, CO₂ either does not adsorb, or it does not provide a clear set of results that can be related simply to Lewis basicity. BF₃ seems to be a much better probe of the Lewis basicity than CO₂ for the well-defined metal oxide surfaces studied here. On SnO₂ (110) and Cr₂O₃ (101̲2), the boron atom of BF₃ directly interacts with oxygen sites by accepting their electrons. BF₃ thermal desorption seems to provide a direct measure of the Lewis basicity of different surface oxygen species as long as they are thermally-stable in vacuum. / Ph. D.

[EN] The main objective of this project was development of various strategies for the reformulation of satiating food. The effect of composition, physicochemical and sensory factors in a model of solid food (cheese pie), on the expectations of its satiating capacity and gastric behavior in vitro was evaluated. In a first phase, cheese pies were reformulated changing the content of its minor components in order to assess, through methods TDS and Acceptability Dynamic and Static the effect of each of these ingredients on the dynamics of the oral pathway and its relation to the expectations of satiety and acceptance. They were also evaluated, through the use of bipolar scales JAR and penalty analysis, some of the key attributes that determine cakes' acceptability on an "ideal". The cheese pies without egg and more content in powder milk had harder and dry textures that prolonged the oral exposure and increased the satiating capacity perceived without affect radically it acceptability. In a second phase, reformulations were made increasing concentrations of dairy protein and vegetable. To evaluate changes in the physical properties of the cheese pies and their effect on satiety perceived, rheological and texturometric methods and sensory technique CATA were used. The cheese pies with whey protein isolated were harder and more compact than the pies with soy protein. Soy protein conferred characteristics "unexpected" of flavor resulting in a lower acceptability and expectations of satiety. In a third step, the effect of increasing complexity in texture and appearance of cheese pies, incorporating various visible particles, on expectations of satiety was evaluated. Texturometríc method and Flash Profile technique for sensory characterization were used. Using open-ended questions the terms associated with the perception of complexity were explored. The pies with oat flakes were harder, harder to chew and obtained the highest values of expected satiating capacity. In the rest of cheese pies with particles, it was found that when the perception of complexity was greater, also the appreciation of satiating capacity was greater. In a fourth phase of the project, cheese pies were prepared incorporating increasing concentrations of konjac glucomannan (KGM) which is a soluble fiber with high viscosity. The presence of this fiber collaterally allowed the use of skimmed cheese (with the consequent elimination of all cheese fat) and the corn starch suppression. The viscoelastic behavior of pie digested under gastric conditions in vitro using rheology was evaluated. At high concentrations of KGM, radicals increases were observed in the viscoelastic components, showing the formation of a mass of solid features and could cause distention and the consequent delay of emptying gastric. Finally, sensory technique Partial Projective Maps and comparison with the Global Map were used. Different formulations obtained in the previous four phases were characterized and compared. Partial maps explored the perception of consumers to collect information about sensory modalities specific of texture and flavor separately. The results indicated that with the partial maps more detailed information was obtained, allowing consumers to focus on a smaller perceptual focus. The global map showed higher correlation with the map of flavor, indicating that consumers were focused on this method to find similarities and differences between samples, or at least found it easier, allowing differentiation between samples with more and less familiar flavors. The satiating capacity aligned with harder textures without losing recognizable traditional flavors in a cheese pie. Comparison of projective maps proved to be a very interesting design of new product categories as satiating foods. / [ES] El objetivo central de este proyecto se centró en el desarrollo de diversas estrategias para la reformulación de un alimento que resulte saciante. Se evaluó el efecto de diversos factores de composición, fisicoquímicos y sensoriales en pasteles de queso como modelo de alimento sólido, sobre las expectativas de su capacidad saciante y sobre el comportamiento gástrico in vitro. En una primera fase, se reformularon pasteles de queso modificando el contenido de sus componentes minoritarios con el objetivo de evaluar, a través de los métodos de TDS y Aceptabilidad Dinámica y Estática, el efecto de cada uno de estos ingredientes sobre la dinámica de la trayectoria oral y su relación con las expectativas de saciedad y aceptación. También se evaluaron, a través del uso de escalas bipolares JAR y análisis de penalización, algunos de los atributos clave de los pasteles que determinan su aceptabilidad respecto de un "ideal". Los pasteles sin huevo y con mayor contenido en leche en polvo resultaron con texturas más duras y secas que prolongaron su exposición oral y aumentaron la capacidad saciante percibida sin afectar radicalmente su aceptabilidad. En una segunda fase, se realizaron reformulaciones incorporando concentraciones crecientes de proteínas láctea y vegetal. Para evaluar los cambios en las propiedades físicas de los pasteles y su efecto sobre la saciedad percibida se utilizaron métodos de reología, texturometría y la técnica sensorial C.A.T.A. Los pasteles con aislado de proteína de suero lácteo resultaron más duros y compactos que los pasteles con proteína de soja. La proteína de soja confirió características de sabor "no esperadas" resultando en una menor aceptabilidad y expectativas de saciedad. En una tercera etapa, se evaluó el efecto de incrementar la complejidad en textura y apariencia de los pasteles de queso, incorporando distintas partículas visibles sobre las expectativas de saciedad. Se utilizaron texturometría y la técnica de Flash Profile para la caracterización sensorial. Mediante técnica de preguntas abiertas se exploraron los términos asociados con la percepción de complejidad. Los pasteles con copos de avena fueron más duros, difíciles de masticar y obtuvieron los mayores valores de saciedad esperada, confirmando los resultados de las fases uno y dos de la presente memoria. En el resto de los pasteles se encontró que a mayor percepción de complejidad mayor valoración de su capacidad saciante. Los pasteles con salvado de trigo, seguidos de los que contenían semillas de lino (partículas oscuras y de tamaño bien visible) se percibieron como más complejos que los pasteles con coco rallado (partículas blancas, pequeñas y bien integradas en la masa del pastel). En una cuarta fase del proyecto, se elaboraron pasteles incorporando concentraciones crecientes de glucomanano de konjac (KGM). Se evaluó el comportamiento viscoelástico de los pasteles digeridos bajo condiciones gástricas in vitro utilizando técnicas de reología instrumental. El aumento en la concentración de KGM en los pasteles de queso digeridos, incrementó gradualmente las propiedades viscoelásticas. Los pasteles formulados con KGM mostraron mayor dureza y masticabilidad instrumentales lo que evidenció beneficios adicionales ya mencionados a nivel orosensorial. En cuanto a la aceptabilidad, el ingrediente disminuyó la intensidad del sabor percibido, por lo que las futuras reformulaciones deben reorientar el sabor. Finalmente, se utilizó la técnica sensorial de Mapas Proyectivos Parciales y Global. Se caracterizaron y compararon diferentes formulaciones obtenidas en las cuatro fases anteriores. Los mapas parciales permitieron explorar la percepción de los consumidores para reunir información acerca de las modalidades sensoriales específicas de textura y sabor separadamente. La capacidad saciante se alineó con texturas más duras pero sin perder sabores tradicionales reconocibles en un pa / [CAT] L'objectiu central d'aquest projecte es va centrar en el desenvolupament de diverses estratègies per a la reformulació d'un aliment que resulte saciant. Es va avaluar l'efecte de diversos factors de composició, fisicoquímics i sensorials en pastissos de formatge com a model d'aliment sòlid, sobre les expectatives de la seua capacitat saciant i sobre el comportament gàstric in vitro.En una primera fase, es van reformular pastissos de formatge modificant el contingut dels seus components minoritaris amb l'objectiu d'avaluar, a través dels mètodes de TDS i Acceptabilitat Dinàmica i Estàtica, l'efecte de cadascun d'aquests ingredients sobre la dinàmica de la trajectòria oral i la seua relació amb les expectatives de sacietat i acceptació. També es van avaluar, a través de l'ús d'escales bipolars JAR i anàlisis de penalització, alguns dels atributs clau dels pastissos que determinen la seua acceptabilitat respecte d'un "ideal". Els pastissos sense ou i amb major contingut en llet en pols van resultar amb textures més dures i seques que van perllongar la seua exposició oral i van augmentar la capacitat saciant percebuda sense afectar radicalment la seua acceptabilitat. En una segona fase, es van realitzar reformulacions incorporant concentracions creixents de proteïnes làctiques i vegetal. Per a avaluar els canvis en les propietats físiques dels pastissos i el seu efecte sobre la sacietat percebuda es van utilitzar mètodes de reologia, textura i la tècnica sensorial C.A.T.A. Els pastissos amb aïllat de proteïna de sèrum làctic van resultar més durs i compactes que els pastissos amb proteïna de soia. La proteïna de soia va conferir característiques de sabor "no esperades" resultant en una menor acceptabilitat i expectatives de sacietat. En una tercera etapa, es va avaluar l'efecte d'incrementar la complexitat en textura i aparença dels pastissos de formatge, incorporant diferents partícules visibles, sobre les expectatives de sacietat. Es van utilitzar texturometria i la tècnica de Flash Profile per a la caracterització sensorial. Mitjançant tècnica de preguntes obertes es van explorar els termes associats amb la percepció de complexitat. Els pastissos amb flocs de civada van ser més durs, difícils de mastegar i van obtenir els majors valors de sacietat esperada, confirmant els resultats de les fases un i dues de la present memòria. En la resta dels pastissos, es va trobar que a major percepció de complexitat major valoració de la seua capacitat saciant. En una quarta fase del projecte, es van elaborar pastissos incorporant concentracions creixents de glucomanan de konjac (KGM). Es va avaluar el comportament viscoelàstic dels pastissos digerits sota condicions gàstriques in vitro utilitzant tècniques de reologia instrumental. L'augment en la concentració de KGM en els pastissos de formatge digerits, va incrementar gradualment les propietats viscoelàstiques. D'altra banda, els pastissos formulats amb KGM van mostrar major duresa i mastegabilitat instrumentals el que va evidenciar beneficis addicionals ja esmentats a nivell oro-sensorial. Respecte a l'acceptabilitat, l'ingredient va disminuir la intensitat del sabor percebut, per la qual cosa les futures reformulacions han de reorientar el sabor. Finalment, es va utilitzar la tècnica sensorial de Mapes Projectius Parcials i Global. Es van caracteritzar i van comparar diferents formulacions obtingudes en les quatre fases anteriors. Els mapes parcials van permetre explorar la percepció dels consumidors per a reunir informació sobre les modalitats sensorials específiques de textura i sabor separadament. La capacitat saciant es va alinear amb textures més dures però sense perdre sabors tradicionals reconeguts en un pastís de formatge. La comparació de mapes projectius va resultar ser una aportació integradora molt interessant en el disseny de noves categories de productes com els aliments saciants. / Marcano Rodríguez, JM. (2015). Diseño de alimentos saciantes: estudio de las propiedades físicas, sensoriales y de la capacidad saciante esperada en un postre lácteo sólido tipo tarta de queso [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/55683 / TESIS

Cette thèse a pour objectif l'analyse du système de télévision numérique chinois (DTMB) et l'optimisation de sa fonction d'estimation de canal. Tout d'abord, une analyse approfondie de ce système est effectuée en comparaison du système DVB-T en termes de spécifications, d'efficacité spectrale et de performances. Ensuite, la fonction d'estimation de canal basée sur la séquence pseudo-aléatoire du système est étudiée dans les domaines temporel et fréquentiel, et plusieurs améliorations sont apportées aux méthodes typiques afin de notamment gérer les canaux très dispersifs en temps. Enfin, de nouveaux procédés itératifs aidés par les données et peu complexes sont proposés pour raffiner les estimés de canal. Les fonctions de décodage de canal et d'entrelacement sont exclues de la boucle et des fonctions de filtrage temps/fréquence sont étudiées pour fiabiliser les estimations. Ces nouveaux algorithmes démontrent leur efficacité par rapport aux méthodes courantes de la littérature.

The thesis focuses on modern methods of traffic sign detection and traffic lights detection directly in traffic and with use of back analysis. The main subject is convolutional neural networks (CNN). The solution is using convolutional neural networks of YOLO type. The main goal of this thesis is to achieve the greatest possible optimization of speed and accuracy of models. Examines suitable datasets. A number of datasets are used for training and testing. These are composed of real and synthetic data sets. For training and testing, the data were preprocessed using the Yolo mark tool. The training of the model was carried out at a computer center belonging to the virtual organization MetaCentrum VO. Due to the quantifiable evaluation of the detector quality, a program was created statistically and graphically showing its success with use of ROC curve and evaluation protocol COCO. In this thesis I created a model that achieved a success average rate of up to 81 %. The thesis shows the best choice of threshold across versions, sizes and IoU. Extension for mobile phones in TensorFlow Lite and Flutter have also been created.