Submitted by Maike Costa (maiksebas@gmail.com) on 2016-05-20T14:55:01Z No. of bitstreams: 1 arquivo total.pdf: 6564375 bytes, checksum: cc7202d5f55c0bd22656d7a99ef5e9df (MD5) / Made available in DSpace on 2016-05-20T14:55:01Z (GMT). No. of bitstreams: 1 arquivo total.pdf: 6564375 bytes, checksum: cc7202d5f55c0bd22656d7a99ef5e9df (MD5) Previous issue date: 2015-06-06 / Alcoholic beverage consumption increases annually worldwide and consequently the higher is the intake of harmful compounds that is present in these products, such as polycyclic aromatic hydrocarbons (PAH's) which has attracted the attention of researchers because of their carcinogenic capacity. The spirits is the class of drinks most affected by the presence of this group of contaminants (HPA's) that reaches it by burning the raw material used in the production. Despite the existing concern about the HPA's there is still no legislation or control for these contaminants in spirits, so as soon as possible the creation of legislation is necessary and for this, is necessary to develop rapid, robust and low waste production analytical methods. Most quantitation methods for PAH's in food uses HPLC-FLU or GC-MS, but the use of liquid or gas chromatography coupled to mass spectra generates huge amount of waste beyond the analysis time and high associated costs. In this work we present a rapid methodology, relatively simple and low cost to simultaneous quantification of five HPA's (BaP, FL, AC, AN and P) in three types of spirits (rum, cachaça and vodka) using fluorescence spectroscopy EEM 3D and second order calibration to circumvent the problems caused by the complexity of the matrix by the second order advantage. Calibration models were built by PARAFAC and U-PLS/RBL using pure analyte individual standard solutions. And the models were validated using a set of analytes mixtures adding an interfering (FE). For the development of validation blends the Taguchi design was used. The validation parameters obtained were satisfactory for both models (PARAFAC and U-PLS / RBL), with REP on a range from 4.58% to 8.55% and 1.75% to 9.16% respectively. The application of calibration models in real samples is still being processed. processed. The application of calibration models in spirits showed good performance with recovery values in the range of 85.99% to 115.18% for PARAFAC and 81.02% to 106.05% for U-PLS / RBL. Therefore, we can say that the models built had satisfactory performance for the determination of PAH's in spirits, reaching the second advantage, with little generation of waste, simplicity and low cost associated. / O consumo de bebidas alcoólicas aumenta anualmente em todo o mundo e, consequentemente, maior é a ingestão dos compostos prejudiciais à saúde que estão presentes nesses produtos. Como exemplo, os hidrocarbonetos policíclicos aromáticos (HPA’s), que vem chamando a atenção dos pesquisadores devido ao seu potencial cancerígeno. As bebidas destiladas é a classe mais afetadas pela presença desse grupo de contaminantes, que chega ao produto através da queima da matéria-prima utilizada na produção da bebida. Apesar da preocupação existente sobre os HPA’s, ainda não existe nenhuma legislação ou controle para esses contaminantes nas bebidas destiladas. Portanto, é necessário, o quanto antes, que esses contaminantes sejam legislados para bebidas destiladas. Nesse contexto, é relevante o desenvolvimento de metodologias analíticas rápidas, robustas e com a mínima geração de resíduos. A maioria dos métodos para quantificação de HPA’s em alimentos faz uso de HPLC-FLU ou CG-EM, porém as técnicas cromatográficas geram muitos resíduos além do tempo de análise e dos gastos associados. Nesse trabalho é apresentada uma metodologia rápida, relativamente simples e de baixo custo para quantificação simultânea de cinco HPA’s (BaP, FL, AC, AN e P) em três tipos de bebidas destiladas (rum, cachaça e vodca), empregando espectrométria de fluorescência com EEM 3D e calibração de segunda ordem para contornar os problemas causados pela complexidade da matriz. Modelos de calibração foram construídos via PARAFAC e U-PLS/RBL e validados através de um conjunto de misturas dos analitos, com acréscimo de um interferente (FE). Para a elaboração das misturas de validação, o planejamento Taguchi foi utilizado. Os parâmetros de validação obtidos mostraram-se satisfatórios para ambos os modelos (PARAFAC e U-PLS/RBL), com faixa de REP variando de 4,58% a 8,55% e 1,75% a 9,16% respectivamente. A aplicação dos modelos de calibração nas amostras de bebidas destiladas demonstrou satisfatório desempenho analítico com valores de recuperação na faixa de 85,99% a 115,18% para o PARAFAC e de 81,02% a 106,05% para o U-PLS/RBL. Portanto, é possível afirmar que os modelos construídos apresentaram desempenho satisfatório para determinação de HPA’s em bebidas destiladas, alcançando a vantagem de segundo, com pouca geração de resíduo, simplicidade e baixo custo associados.

Many professions occasionally involve the selection of an alternative from among many problem solutions which have impacts in multiple-interest areas; however, due to the very nature of his work, the practicing engineer, regardless of specialty, is unavoidably engaged in this selection process. The emergence of national concern for environmental and social consequences of technical enterprises, as reflected through legislative action, has accentuated the need for multicriteria design methodologies in some areas of engineering (i.e., automotive). Consequently, interest in the development of pragmatic and theoretically sound approaches to multi-impact design situations has been keen. Any approach to multicriteria design/decision problems involves two fundamental aspects: (1) generating information regarding the range of possible designs and their associated impacts; and (2) generating relative value information which is used to compare the relative imp-cats leading to the selection of a "preferred" or "best compromise" alternative. The methodology developed herein is the integration of a formal mathematical programming technique for generating the full range of feasible alternatives with a pragmatic and well-accepted group-interaction technique for extracting value information regarding alternatives. The integration results in an iterative group-interaction process which leads to successive reductions in the preferred range of alternatives until the most preferred alternative is identified. The methodology developed in this research represents an improvement over other methodologies reported in the literature in two areas: 1) The noninferior set is explicitly identified insuring selection of a group decision point which is noninferior, 2) a least squared error mathematical filtering technique is developed for smoothing relative value data obtained from the decision making body. In addition, a convergence proof is developed which not only indicates the theoretically sound and robust nature of the algorithm developed in this work but in addition provides a basis for an improved class of algorithms for solving classical nonlinear constrained problems. The technique was developed for and implemented in an interactive software package. The multiobjective decision problem is solved in a single encounter with a cooperative decision making group.

Submitted by Sébastien Cabanes (sebastien.cabanes@hec.edu) on 2014-12-22T15:36:10Z No. of bitstreams: 1 MPGI Master thesis - Sebastien.pdf: 1592539 bytes, checksum: dfaef30d3e0eea8c1d4a1926864be41d (MD5) / Approved for entry into archive by Fabiana da Silva Segura (fabiana.segura@fgv.br) on 2014-12-22T16:41:34Z (GMT) No. of bitstreams: 1 MPGI Master thesis - Sebastien.pdf: 1592539 bytes, checksum: dfaef30d3e0eea8c1d4a1926864be41d (MD5) / Made available in DSpace on 2014-12-22T16:52:52Z (GMT). No. of bitstreams: 1 MPGI Master thesis - Sebastien.pdf: 1592539 bytes, checksum: dfaef30d3e0eea8c1d4a1926864be41d (MD5) Previous issue date: 2014 / The present study has the objective of understanding the influence of line extensions on the image of vodka brands. The research was performed by organizing various focus groups with vodka consumers in São Paulo. These focus groups allowed exploring and analyzing how the last line extensions of vodka brands have modified the image the consumers had of the brand. Three hypotheses were distinguished as an outcome of the research: (1) The influence of a line extension on brand image depends heavily on the initial image the consumers have of the brand. For a vodka brand with an average or bad image, launching a line extension with a perceived average or bad quality does not modify the brand image. On the contrary, for a vodka brand with a positive initial brand image, launching a line extension with perceived high quality led to a positive change in the brand image. (2) For vodka brands, a vertical line extension recognized as having high authenticity provokes a transfer of attributes from the extended product to the brand. (3) Among Keller’s (1993) dimensions of brand image, non-product related attributes and especially packaging are the one that are the most influenced by line extensions of vodka brands. / Este estudo tem o objetivo de entender a influência das extensões de linha sobre a imagem das marcas de vodca. A pesquisa foi baseada na organização de vários focus groups com consumidores de vodca em São Paulo. Estes focus groups possibilitaram explorar e analisar os efeitos que os últimos lançamentos de vodca provocavam sobre a imagem que os consumidores têm da marca. Três hipoteses foram identificadas como resultado da pesquisa. (1) A influência que uma extensão de linha tem sobre a imagem da marca esta fortemente relacionada à imagem inicial da marca para os consumidores. Para uma marca de vodca com imagem positiva, o lançamento de uma extensão de linha com alta qualidade percebida pelos consumidores trouxe uma mudança de percepção ainda mais positiva para a imagem da marca. No entanto, para marcas com uma imagem de média a ruim, o lançamento de uma extensão de linha cuja qualidade é percebida também como de média a ruim, não houve mudança para a imagem da marca (2) Para uma marca com imagem positiva, o lançamento da extensão de linha, dentro de um segmento Premium, transfere os atributos do novo produto para a marca. (3) Entre as dimensões da imagem de uma marca identificadas para Keller (1993), os atributos que não são atributos diretamente relacionados ao produto, especialmente embalagem, são os que estão mais influenciados por extensões de linha de marcas de vodca.