Submitted by Programa de P?s-Gradua??o Engenharia El?trica (ppgee@ifpb.edu.br) on 2018-06-05T13:47:22Z No. of bitstreams: 1 49- Everson Pereira de Andrade - ESTUDO DA ESPECTROSCOPIA DIEL?TRICA DA MANGA TOMMY ATKINS NA FAIXA DE MICRO-ONDAS.pdf: 1850442 bytes, checksum: 909f819ce8e6c6e86c5c8d4f884f08bd (MD5) / Approved for entry into archive by Programa de P?s-Gradua??o Engenharia El?trica (ppgee@ifpb.edu.br) on 2018-06-05T13:59:34Z (GMT) No. of bitstreams: 1 49- Everson Pereira de Andrade - ESTUDO DA ESPECTROSCOPIA DIEL?TRICA DA MANGA TOMMY ATKINS NA FAIXA DE MICRO-ONDAS.pdf: 1850442 bytes, checksum: 909f819ce8e6c6e86c5c8d4f884f08bd (MD5) / Made available in DSpace on 2018-06-05T13:59:34Z (GMT). No. of bitstreams: 1 49- Everson Pereira de Andrade - ESTUDO DA ESPECTROSCOPIA DIEL?TRICA DA MANGA TOMMY ATKINS NA FAIXA DE MICRO-ONDAS.pdf: 1850442 bytes, checksum: 909f819ce8e6c6e86c5c8d4f884f08bd (MD5) Previous issue date: 2018-06-05 / A assinatura diel?trica da manga Tommy Atkins pelo m?todo da sonda coaxial, com compara??o da constante diel?trica e a tangente de perda em diversos est?dios de matura??o de frutos de um mesmo lote, produzidos na regi?o de Petrolina-PE ? apresentada neste trabalho. ? verificado a varia??o dos par?metros diel?tricos da fruta em diversas frequ?ncias, durante o processo de matura??o, considerando as transforma??es fisiol?gicas para a taxa de respira??o, forma??o de etileno, do amido, dos a??cares e ?cidos sol?veis titul?veis. Os resultados mostram uma grande correla??o entre os par?metros diel?tricos e o est?dio de matura??o da manga, quando se verifica a varia??o di?ria da constante diel?trica e fator de perdas. A assinatura diel?trica obtida permite identificar o pico de matura??o, que, para o manejo da amostra utilizada, ocorre aproximadamente no sexto dia ap?s a colheita. Os resultados tamb?m sugerem que os par?metros diel?tricos podem ser importantes indicadores na an?lise da manga Tommy Atkins, principalmente pela possibilidade de efetuar medidas externas, n?o destrutivas, o que pode se tornar uma ferramenta imprescind?vel para os produtores.

Submitted by Élida Maeli Fernandes Quirino (maely_sax@hotmail.com) on 2018-06-15T18:49:55Z No. of bitstreams: 1 CARMELITA DE FÁTIMA AMARAL RIBEIRO - DISSERTAÇÃO PPGEA 2004..pdf: 33723212 bytes, checksum: fad7e8ae9b6ebe264a6a71d2aababe92 (MD5) / Made available in DSpace on 2018-06-15T18:49:55Z (GMT). No. of bitstreams: 1 CARMELITA DE FÁTIMA AMARAL RIBEIRO - DISSERTAÇÃO PPGEA 2004..pdf: 33723212 bytes, checksum: fad7e8ae9b6ebe264a6a71d2aababe92 (MD5) Previous issue date: 2004-03 / A manga (Mangifera indica L) é uma das frutas tropicais mais populares do mundo, ela se destaca pelo sabor, aroma e valor nutritivo. Apesar da alta tecnologia utilizada na produção de manga, ainda existem grandes perdas pós-colheitas, devido a fatores climáticos, físicos e químicos. Uma das principais causas da deterioração de alimentos frescos e também conservados é a quantidade de água livre presente nos mesmos. Este trabalho foi conduzido com o objetivo de estudar o processo de desidratação osmótica e cinética de secagem para obtenção de produtos secos de manga Tommy Atkins. As soluções utilizadas no processo de desidratação osmótica foram de sacarose e xarope de milho. A desidratação osmótica foi realizada de acordo com um planejamento fatorial completo 23, com pontos centrais e axiais, totalizando 17 ensaios. A influência dos fatores (temperatura, concentração e tempo) e suas interações sobre as respostas foram analisadas através de análise de variância (ANOVA), teste F e coeficiente de determinação (R2). Verificou-se que estes fatores mostraram ter efeito significativo sobre a perda de peso, perda de água e ganho de sólidos de manga desidratada, dentro das faixas estudadas, ou seja, com aumento desses fatores maior foi a influencia sobre as respostas estudadas. Neste estudo os fatores concentração e temperatura foram os de maior influência no processo de desidratação osmótica. As condições ótimas encontradas de desidratação osmótica utilizada como pré-tratamento para obtenção de uma maior perda de água e um menor ganho de sólidos foram: temperaturas de 50 e 40°C, concentração de 40 e 50% e tempo de imersão de 90 e 160 minutos, para a manga desidratada em solução de sacarose e xarope de milho, respectivamente. A etapa de secagem convencional das amostras in natura e desidratadas foi realizada em secador de leito fixo, nas temperaturas de 30, 40 e50°C e velocidade do ar de 2,1 m/s"1. Os dados experimentais de secagem convencional foram ajustados pelo modelo de Page. O produto final foi avaliado pelo pH, acidez e açúcares totais e redutores. / The mango {Mangifera indica. L) it is one of the more popular tropical fruits of the world, she stands out for the flavor, smell and nutritious value. In spite of the high technology used in the production of mango, great losses powder-crops still exist, due to climatic, physical and chemical factors. One of the main causes of the deterioration of fresh and also conserved victuals is the amount of present free water in the same ones. This work was driven with the objective of studying the process of osmotic and kinetic dehydration of drying conventional for obtaining of dry products of mango Tommy Atkins. The solutions used in the process of osmotic dehydration were of sucrose and corn syrup. The osmotic dehydration was accomplished in agreement with a planning complete fatorial 23, with central and axial points, totalizando 17 rehearsals. The influence of each variable and its interactions on the answers were analyzed through variance analysis (ANOVA), test F and determination coefficient (R2). It was verified that the factors (temperature, concentration and time) showed to have significant effect on the weight loss, loss of water and gain of solids of dehydrated sleeve, inside of the studied strips, that is to say, with those factors adulfs increase it went to it influences on the studied answers. In this study the factors concentration and temperature were the one of larger influence in the process of osmotic dehydration. The found great conditions of osmotic dehydration used as pré-treatment for obtaining of a larger loss of water and a smaller gain of solids were: temperatures of 50 and 40°C, concentration of 40 and 50% and time of immersion of 90 and 160 minutes, for the mango dehydrated in sucrose solution and corn syrup, respectively. The stage of drying conventional of the samples in natura and dehydrated it was accomplished in dryer of fixed bed, in the temperatures of 30, 40 and 50°C and speed ofthe air of 2,1 m/s"1. The experimental data of were drying conventional adjusted by Page model. The final product was evaluated by the pH, acidity and total sugars and reducers.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-06-04T18:57:23Z No. of bitstreams: 1 JOELSON NOGUEIRA DE CARVALHO – TESE (PPGEP) 2015.pdf: 13948643 bytes, checksum: 489b4bafa76b44f12e75f8cdd9288f56 (MD5) / Made available in DSpace on 2018-06-04T18:57:23Z (GMT). No. of bitstreams: 1 JOELSON NOGUEIRA DE CARVALHO – TESE (PPGEP) 2015.pdf: 13948643 bytes, checksum: 489b4bafa76b44f12e75f8cdd9288f56 (MD5) Previous issue date: 2015-03-09 / O Brasil está hoje inserido entre os principais produtores mundiais de frutas, onde a manga se apresenta como um importante componente da sua pauta de exportações; para manter -se na vanguarda desse mercado, multiplicam-se esforços no sentido de prover frutos de alta qualidade ao consumidor, onde os avanços na tecnologia da informação permitem o desenvolvimento de sistemas de automação para tarefas de suma importância que envolvem aspectos cognitivos, como a seleção e a classificação de frutas, o que garante um rendimento superior. Considerando essa premissa, este trabalho apresenta o desenvolvimento de um sistema de automação não destrutivo para classificação e seleção da manga Tommy Atkins, empregando um sistema de visão computacional associado a um sistema de aprendizagem de máquina, capaz de especificar e utilizar qualquer padrão comercial para avaliação pela cor e pela forma. A estimação de parâmetros como massa, volume, posição relativa do seu pedúnculo e outras informações relevantes são também impleme ntadas. Este sistema foi desenvolvido vislumbrando a possibilidade de ser implantado numa esteira de classificação de baixo custo, em benefício do pequeno produtor rural, onde a interface desenvolvida permite sua operação por operadores com pouca qualificação. / Brazil is today one of the major world producers of fruit, where the mango is presented as an important component of its exports. To remain at the forefront of this market, efforts are multiplied in order to provide the consumer high quality fruits, where advances in information technology allow the development of automation systems for tasks of major import ance involving cognitive aspects, such as selection and sorting of fruit, which ensures a higher yield. Given this premise, this paper presents the development of a non -destructive automation system for classification and selection of Tommy Atkins mango, employing a computer vision system associated with a machine learning system that can specify and use any trade standard for review by color and shape. The estimation of parameters such as mass, volume, position on the stem and other relevant information are also implemented. This system was developed glimpsing the possibility of being embedded into a low cost classification conveyor belt, for the benefit of small farmers, where the developed interface allows operation by operators with little qualification.

This thesis examines the development of the soldier in late-Victorian Britain in light of the movement to rehabilitate the public image of the ordinary ranks initiated by the Cardwell-Childers Reforms. Venerated in popular culture, Tommy Atkins became a symbol of British imperial strength and heroism. Socially, however, attitudes to the rank-and-file were defined by a pragmatic realism purged of such sentiments, the likes of which would characterise the British public’s relationship with their army for over thirty years. Scholars of both imperial culture and the Victorian military have identified this dual persona of Tommy Atkins, however, a dedicated study into the true nature of the soldier’s position has yet to be undertaken. The following research will seek to redress this omission. The soldier is approached through the perspective of three key influences which defined his development. The first influence, the politics of the War Office, exposes a progressive series of schemes which, cultivated for over a decade, sought to redefine the soldier through the popularisation of military service and the professionalisation of the military’s public relations strategy and apparatus. A forgotten component of the Cardwell-Childers Reforms, the schemes have not before been scrutinised. Despite the ingenuity of the schemes devised, the social rehabilitation of the soldier failed, primarily, it will be argued, because the government refused to improve his pay. The public’s response to the Cardwell-Childers Reforms and the British perception of the ordinary soldier in the decades following their introduction form the second perspective. Through surveys of the local and London press and mainstream literature, it is demonstrated the soldier, in part as a result of the reforms, underwent a social transition, precipitated by his entering the public consciousness and encouraged by a resulting fascination in the military life. The final perspective presented in this thesis is from within the rank-and-file itself. Through the examination of specialist newspaper, diary and memoir material the direct experiences of the soldiers themselves are explored. Amid the extensive public and political discussion of their nature and status, the soldier also engaged in the debate. The perspective of the rank-and-file provides direct context for the established perspectives of the British public and the War Office, but also highlights how the soldier both supported and opposed the reforms and was acutely aware of the social status he possessed. This thesis will examine the public and political treatment of the soldier in the late-nineteenth century and question how far the conflicting ideas of soldier-hero and soldier-beggar were reconciled.

The mango (Mangifera indica L.) is an appealing subtropical fresh fruit with a pleasant flavor and taste, high nutritional value, beneficial medicinal properties and various processing options. However, as is the case with most subtropical fruit, it is a sensitive commodity, prone to losses postharvestly. The South African mango industry is highly dependent on a hot water and cold prochloraz dip treatment, to control postharvest anthracnose and soft brown rot on fruit destined for export. However, negatve public perceptions of synthetic fungicides and its use on fresh produce for disease control has been increasing in major export markets such as the European Union. This growing concern from a public point of view is forcing industry to consider more environmentally acceptable methods to maintain quality of mangoes during extended export periods. ‘Tommy Atkins’ and ‘Kent’ mangoes either uninoculated or artificially inoculated with Colletotrichum gloesporioiedes, Botryosphaeria parva or sterile agar, were used to evaluate softer, greener alternatives, in this study. Fruit were subjected to either a hot, Bacillus amyloliquefaciens (PPCB004) containing dip treatment for two minutes or a 24 hour 1-methylcyclopropene (1-MCP) gas treatment at 16 ºC or no treatment. Fruit were then stored at 10 ºC under either 5% O2 and 5% CO2 (CA-1) or 3% O2 and 8% CO2 (CA-2) controlled atmospheres (CA) for 18 days and allowed to ripen for five days at 25 ºC. Similarly, uninoculated or artificially inoculated fruit subjected to B. amyloliquefaciens, 1-MCP or a combination of the two treatments was stored at 10 ºC for 18 days under conventional storage. ‘Tommy Atkins’ fruit were packed into bags made from four different film types, untreated or after being subjected to a cold B. amyloliquefaciens dip treatment and stored for 23 days at 10 ºC. Overall, ‘Kent’ fruit were more susceptible to anthracnose and SBR after artificial inoculation. In vivo inoculated ‘Tommy Atkins’ fruit, storage under CA-1 gave the best control of soft brown rot whilst CA-2 storage gave the best control of anthracnose. For quality retention no definite conclusion could be made for both cultivars after CA storage or the combination of 1-MCP pre-treatment and CA storage. The combination of 1-MCP pre-treatment and B. amyloliquefaciens maintained the quality of ‘Kent’ mangoes under conventional storage the best. Anthracnose severity on both cultivars was reduced with 1-MCP treated fruit combined with the biocontrol pre-treatment. Modified atmosphere packaging in this study was found to be ineffective in maintaining quality of mangoes. Copyright / Dissertation (MSc(Agric))--University of Pretoria, 2011. / Microbiology and Plant Pathology / unrestricted