Companies in a general scope need to worry about increased productivity, however, there is another concern that needs special attention by causing financial loss and, including customer dissatisfaction, who are the losses that occur in the production process. The application of lean production in the area services of feed, especially in bakery and confectionery is little explored, but come to meet efforts to reduce losses and consequent increase in productivity, financial profitability and customer satisfaction. The present study aims to investigate the 7 losses productive proposals by Shingo in light of the logic of lean production in a bakery and confectionery. The data collected in the company follow a quantitative approach and the method used was the case study. The method was developed in 6 steps: (i) product choice, which was to follow the routine work of the company, lifting of report the curve ABC of sales and after elaboration of Pareto diagram with the 10 products with higher sales representative the company, (ii) mapping the process, at this stage were listed five steps of the production of cakes and lifted losses second logic of lean production arising in each process, (iii) listing of losses, identify and list the losses that occur in the production process at every stages and after elaboration of matrix of losses, (iv) prioritization of losses, this step was developed the prioritization tool application of losses aiming to list the losses that will be collected, (v) data collection, consists collect data on the losses according to the 5 steps productive of cakes. The results showed that the company has the potential to reduce production losses in the production process of the sloshing, without making large investments and hence potential increased monthly revenues. / As empresas em um âmbito geral precisam preocupar-se com o aumento de produtividade, porém, existe outra preocupação que precisa de atenção especial por causar perdas financeiras e, inclusive, insatisfação dos clientes, que são as perdas que acontecem no processo produtivo. A aplicação da produção enxuta em serviços na área de alimentação, em especial, em panificação e confeitaria é pouco explorada, mas vem ao encontro da busca pela redução de perdas e consequente aumento de produtividade, rentabilidade financeira e satisfação dos clientes. O presente trabalho teve como objetivo investigar as 7 perdas produtivas propostas por Shingo sob a luz da lógica da produção enxuta em uma empresa de panificação e confeitaria. Os dados levantados na empresa seguem uma abordagem quantitativa e o método utilizado foi estudo de caso. O método foi desenvolvido em seis etapas: (i) escolha do produto, que consistiu em acompanhar a rotina de trabalho da empresa, levantamento de relatório da curva ABC de vendas e após elaboração de diagrama de Pareto com os 10 produtos com maior representatividade de vendas da empresa; (ii) mapeamento dos processos, nesta etapa, foram elencadas as cinco etapas de produção de chapinhas1 e, levantadas as perdas segundo a lógica da produção enxuta decorrentes em cada processo; (iii) listagem das perdas, identificar e listar as perdas que ocorrem no processo de produção em cada etapa e após elaboração de matriz das perdas; (iv) priorização das perdas, nesta etapa, foi desenvolvida a aplicação da ferramenta GUT com objetivo de elencar as perdas que serão coletadas; (v) coleta dos dados, consiste em coletar os dados das perdas de acordo com as cinco etapas produtivas do produto chapinha. Os resultados demonstraram que a empresa possui potencial de redução de perdas produtivas no processo de produção da chapinha, sem fazer altos investimentos e, em consequência, potencial aumento do faturamento mensal.

Orientador: Itamar Ferreira / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica / Made available in DSpace on 2018-08-18T17:02:04Z (GMT). No. of bitstreams: 1 Uehara_AndreYugou_M.pdf: 4445631 bytes, checksum: ba69e40eee3a8de5233ab826f19564d7 (MD5) Previous issue date: 2011 / Resumo: Este trabalho tem por objetivo investigar a etapa de decapagem ácida e os processos de desidrogenação e retrabalho realizados durante a zincagem de parafusos quanto à fragilização por hidrogênio. Parafusos fabricados conforme a norma JIS B 1127 (1995), cementados, de 6 mm de diâmetro e 16 mm de comprimento de rosca foram organizados em 39 diferentes grupos. A decapagem foi avaliada quanto ao volume de ácido clorídrico (700 ml, 900 ml e 1000 ml) e presença, ou ausência, de inibidor para este ácido, utilizando tempos de decapagem de 15, 30, 45 e 60 minutos para cada condição de volume de ácido e inibidor utilizados. A desidrogenação foi avaliada utilizando parafusos decapados (solução: 1000 ml de ácido, ausência de inibidor e decapados por 15, 30, 45 e 60 minutos) e desidrogenados a uma temperatura de 1000C e tempo total de processo de 1, 2 e 3,5 horas. O retrabalho foi avaliado utilizando parafusos de 8 ?m de espessura de camada zincada, retrabalhados por 4 minutos em 700 ml de ácido, ausência de inibidor e 300 ml de água, avaliando as hipóteses do retrabalho único e duplo sem desidrogenação e do retrabalho único seguido de desidrogenação (1000C - 2 horas). Ensaios de pré-carregamento para a detecção da fragilização por hidrogênio foram realizados em parafusos que sofreram as preparações citadas, sendo o torque de ruptura avaliado nestes parafusos, assim como naqueles obtidos após o tratamento térmico. Análises química e metalográfica e ensaios de microdureza Vickers e tração, além de análise fratográfica por microscopia eletrônica de varredura (MEV) também foram realizados. A análise metalográfica revelou uma matriz ferrítica composta por grãos equiaxiais com carbonetos esferoidizados para o fio máquina, enquanto que o parafuso possui estrutura ferrítico-perlítica no núcleo e martensita revenida na camada cementada. Os ensaios de microdureza e de tração revelaram que o fio máquina e o parafuso possuem níveis de resistência mecânica dentro do esperado conforme as condições utilizadas, enquanto que não houve diferenças significativas entre os valores de torque de ruptura obtidos em ambas as situações analisadas. A etapa de decapagem ácida revelou que, nos grupos que não utilizaram inibidor, o número de falhas aumenta num primeiro momento com o aumento do tempo de decapagem, reduzindo após um determinado tempo de decapagem relacionado ao volume de ácido utilizado. O número de falhas sofre grande redução com a utilização do inibidor, porém mesmo a baixas concentrações de ferro, a utilização de maiores volumes de ácido associado a maiores tempos de decapagem aumentam o risco de fragilização. Apenas houve falha para a desidrogenação realizada a 1000C, por 1 hora, revelando a importância de adequados controles de temperatura, procedimentos de homogeneização e parâmetros de temperatura e tempo. Não houve falhas para o retrabalho revelando a importância de adequados procedimentos de retrabalho (tempo e solução) e de desidrogenação, enquanto que a análise da superfície de fratura revelou apenas os micromecanismos de fratura intergranular e dimples, sendo este último mais freqüentemente associado a regiões mais próximas ao núcleo, além da presença de trincas secundárias / Abstract: The main aim of this work is to investigate the effects on hydrogen embrittlement of bolts due to acid pickling, baking, and strip processes performed during zinc plating. Carburized bolts type "hexagon flange head tapping screws", with 6 mm of diameter and 16 mm of thread length were organized into 39 different groups. Acid pickling was evaluated using volumes of hydrochloric acid of 700 ml, 900 ml, and 1000 ml, presence, or absence, of acid inhibitor, and pickling periods of 15, 30, 45, and 60 minutes for each condition of acid volume and inhibitor used. Baking was evaluated using 1000C, and periods of 1, 2, and 3.5 hours for bolts that were subjected to acid pickling with a solution of 1000 ml of acid, absence of inhibitor, and pickling periods of 15, 30, 45, and 60 minutes. Strip was evaluated using bolts with zinc layer thickness of 8 ?m, stripped for 4 minutes in a solution of 700 ml of acid, absence of inhibitor, and 300 ml of water, performing the hypotheses of single and double strip without baking, and single strip followed by baking (1000C - 2 hours). Preloading tests for the detection of hydrogen embrittlement were conducted in bolts that were subjected to the preparations mentioned, while torsional tests were also conducted at these bolts, as well as in those obtained after heat treatment. Chemical and metallographic analysis, Vickers microhardness and tensile tests, and fractographic analysis using scanning electron microscopy (SEM) were also conducted. Metallographic analysis revealed a ferritic matrix composed of equiaxed grains with spheroidized carbides for the wire, while the bolts showed a ferritic-pearlitic microstructure at the center and tempered martensite at the hardened layer. Microhardness and tensile tests revealed that wire and bolts have strength levels as expected according to the conditions used, while no significant differences between the breaking torque values were obtained in both situations analyzed. Acid pickling revealed that in the groups, which did not use inhibitor, the number of failures increases at a first stage with increasing pickling periods, however it starts to decrease after a certain pickling period related to the volume of acid used. The number of failures is greatly reduced with the use of the inhibitor, but even at low concentrations of iron, the use of larger amounts of acid associated with longer pickling periods increases the risk of hydrogen embrittlement. Failures were observed only at 1000C - 1 hour as baking parameters, showing the importance of proper temperature controls, homogenization procedures, and temperature and time parameters. There were no failures related to strip, revealing the importance of adequate procedures for strip (period and solution used) and baking procedures as observed. The fracture surface analysis revealed only intergranular and dimples micromechanisms of fracture, where the latter being more often associated with regions closer to the core of the bolts, also showing the presence of secondary cracks / Mestrado / Materiais e Processos de Fabricação / Mestre em Engenharia Mecânica

Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the protein that is formed in wheat dough which is responsible for the desirable quality attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the quality of maize bread were investigated. The first was a traditional sourdough method used in Lesotho for making steamed bread. This involved addition of spontaneously fermenting sorghum malt sourdough (equivalent to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling water. The second was a Food and Agriculture Organization method which involved pre-gelatinization of the starch in 10% of the maize flour by cooking. The third method was a modern gluten-free sourdough method which involved fermenting 75% of the maize flour with a multiple strains starter culture or Lactobacillus plantarum plus the natural flora in the maize. The modern sourdough method produced maize bread with a more open crumb structure and a significant increase in loaf volume compared to the other methods. This was probably related to the high percentage of fermented maize flour in the recipe, which was probably sufficient to modify the dough properties satisfactorily enough to impact positively on the maize bread quality. Based on these findings, the modern sourdough method was investigated further. Maize sourdoughs were prepared (as described) and compared to chemically acidified maize dough. Sourdough maize bread had an approx. 25-26% increase in loaf volume and a more open crumb structure with large gas cells. This showed that the maize bread quality improvement was not due to low pH. Confocal laser scanning microscopy revealed a cohesive dough structure in the sourdoughs. Larger cells and a more uniform crumb structure were also observed in maize breads with maize sourdough. This indicated an improvement in the maize dough properties with sourdough. Differential scanning calorimetry showed that maize sourdough had a slightly lower peak temperature than straight maize dough, an indication of starch modification. Rheological analysis showed that maize sourdough had a shorter relaxation time, an indication that it was less elastic. Strain sweep analysis revealed that maize sourdoughs had the lowest elastic modulus, also indicating a less elastic dough. Temperature sweep analysis showed an initial less elastic dough and a final high tan delta, suggesting that the maize dough could withstand gas expansion pressure during baking without crumbling. The dominant lactic acid bacteria in the sourdoughs were identified as L. plantarum. In the two sourdoughs, the L. plantarum present were gram-positive, catalase negative and exhibited proteolytic activities. However, only the L. plantarum in the multiple strains starter culture fermented maize sourdough exhibited amylolytic activities. It is proposed that proteolytic activity of the L. plantarum degraded the endosperm protein matrix and hydrolysed the proteins soluble in the dough liquid, thereby allowing increased accessibility of water to the starch granules. It is further proposed that the amylolytic activity of the L. plantarum slightly hydrolysed the starch granules, increasing water absorption by the starch granules. It is proposed that improvement in maize bread quality by sourdough fermentation is due to starch modification (increase water accessibility and water absorption by the starch granules due to the proteolytic and amylolytic activities of the dominant lactic acid bacteria in the sourdoughs) which made the dough less elastic. This in-turn improves the ability of the dough to trap and withstand the pressure of the expanding carbon dioxide in the fermenting dough and bread. / Thesis (PhD)--University of Pretoria, 2014. / gm2015 / Food Science / Unrestricted

Årligen producerar svenska skogsplantskolor runt 400 miljoner plantor till skogsbruket.Lungmossan är ett av de stora ogräsen för de skogliga plantskolorna. Lungmossan breder utsig på plantbäddarna och omöjliggör hanteringen av plantorna. Idag finns det inget tillåtetbekämpningsmedel för att bekämpa lungmossa på marknaden. Behandling av bikarbonat i fastform har visat goda resultat men är svåra att genomföra i stor skala. I detta arbete harmöjligheten att bekämpa lungmossa med vattenlöslig bikarbonatbehandling studerats.Ett plantskoleförsök genomfördes i ett av Skogforsks växthus i Sävar. Försöket bestod av tvåförstudier och sedan ett huvudförsök med 9 olika försöksuppställningar. Totalt ingick 49Starpot 50 kassetter med 24–48 granplantor i varje. Resultatet visade att det går att behandlalungmossa med bikarbonat utblandat med vatten kortsiktigt, men att de skadorna som uppstårunder behandling på granplantorna gör metoden irrelevant. I stället bör vidare studier påbikarbonat i fast form undersökas.

<p>  </p> <p>The research in this dissertation explored the impact of different sugar reducing agents [SRAs: sugars, sugar alcohols, oligosaccharides (OS), and polymers] on the thermal properties of starch (gelatinization, pasting, and retrogradation) and the baking performance of a model baked goods system (wire-cut cookies). The overconsumption of added sugar and underconsumption of dietary fiber have been linked to increased developmental risks for obesity and related diseases, including cardiovascular disease, diabetes, and colorectal cancer. Some SRAs, such as non-digestible oligosaccharides (OS), are considered soluble dietary fiber and could help offset the health detriments from excess sugar and low fiber intake, while also providing similar functionality (texture and structure) to that of sucrose in baked goods systems that rely on the control of phase and state changes in starch. The gelatinization temperature (Tgel) of wheat starch in the presence of SRA solutions at various concentrations (10% to 60% w/w) was measured using differential scanning calorimetry (DSC), and was best explained by SRA plasticization properties [solvent effective volume fraction (<em>feff,w</em>)], solution viscosity, and size (based on the previously proposed starch granule size limit of 1,000 g/mol). The paste viscosity parameters of starch in SRA solutions were measured with a routine rapid visco analyzer (RVA); and were increased in monosaccharide solutions and decreased in 6-carbon sugar alcohol and OS solutions as solution concentration was increased. Differences in starch paste response variables were explained by SRAs either promoting or restricting amylose leaching during heating. The recrystallization of amylopectin over time was promoted in monosaccharide solutions (glucose, fructose, allulose) and in many OS solutions, and was explained in terms of SRA hydrogen bonding interactions with water and/or starch chains. The appearance attributes of wire-cut cookies containing OS were similar to a sucrose control formulation; however, differences were found in cookie texture attributes which were linked to OS effects on solution viscosity and moisture retention during baking. Cookies made with allulose and erythritol were the least similar to the sucrose control across all quality attributes, and therefore these two SRAs would not be recommended as sugar replacers in low-moisture baked goods. The findings from this dissertation could be helpful to food researchers and product developers seeking to reduce or replace added sugars in starch-containing food systems with healthier alternatives.</p>

The purpose of the present study was to determine the comparative effectiveness of the educational sound film and the demonstration method in teaching the quick-mix method of cake making.

Neste trabalho, ingredientes naturais antimicrobianos foram adicionados em filme biodegradável (biofilme) à base de fécula de mandioca tendo como plastificantes sacarose e açúcar invertido. A seleção dos ingredientes antimicrobianos (cravo em pó, canela em pó, pimenta vermelha em pó, óleo essencial de laranja, café em pó, mel e extrato de própolis) foi conduzida por meio de um delineamento experimental (fatorial fracionado 27-3) e os biofilmes foram analisados quanto às suas propriedades de barreira (permeabilidade ao vapor de água e taxa de permeabilidade ao vapor de água) e propriedades mecânicas (resistência máxima à tração e porcentagem de alongamento na ruptura). Os biofilmes apresentaram valores inferiores aos apresentados pelo biofilme controle quanto às propriedades mecânicas. Em geral, a taxa de permeabilidade ao vapor de água nos biofilmes antimicrobianos manteve-se estatisticamente igual ao do controle. Na segunda etapa do trabalho, a otimização dos ingredientes selecionados foi realizada através de delineamento experimental, com somente adição de cravo e canela em pó, que apresentaram resultados mais promissores na etapa anterior. Foi constatado que a adição de cravo e canela em pó alterou as propriedades mecânicas, porém as alterações foram menos intensas com a adição da canela em pó do que com o cravo em pó, o que pode ser justificado pela diferença de granulometria entre eles. A taxa de permeabilidade diminuiu até certa concentração dos ingredientes (0,34% para a canela em pó e 0,20% para o cravo em pó). O efeito antimicrobiano dos biofilmes foi investigado como embalagem de fatias de pão tipo forma e foi constatado que a atividade de água dos biofilmes aumentou após 7 dias de contato. É provável que os biofilmes tenham se tornado meios propícios para o desenvolvimento de bolores e leveduras visto que estes microrganismos cresceram de forma similar ou mais intensa nas fatias de pão na presença do que na ausência dos biofilmes. A partir dos resultados obtidos, não é possível avaliar de forma clara, o efeito antimicrobiano dos ingredientes incorporados na matriz dos biofilmes contra o crescimento de bolores e leveduras em fatias de pão tipo forma. / In this work, natural antimicrobial ingredients were added to biodegradable film (biofilm) based on cassava starch with sucrose and inverted sugar as plasticizers. The selection of the antimicrobial ingredients (clove powder, cinnamon powder, red pepper powder, orange essencial oil, coffee powder, honey and propolis extract) was carried out applying an experimental design (incomplete factorial 27-3) and the barrier properties (water vapour permeability and water vapour permeability rate) and mechanical properties (tensile strength and elongation at break) of the biofilms were determined. The biofilms presented lower data regarding mechanical properties when compared to biofilm control. In general, the water vapour permeability rate of the antimicrobial biofilms was statistically equal to the control. In the second phase of the work, the optimization of the selected ingredients was carried out applying an experimental design, with the addition of only clove and cinnamon powder due to the fact that they showed the most promissing results at the previous phase. The addition of clove and cinnamon powder modified the mechanical properties but the modifications resulted by the addition of cinnamon powder were less intense tha n the ones resulted by the addition of clove powder, which can be justified by the particle size differences between them. The water vapour permeability rate decreased by specific ingredients concentration (0.34% for the cinnamon in powder and 0.20% for the clove in powder). The biofilms antimicrobial effect was investigated as packaging of pan bread slices and it was verified that the biofilms water activity increased after 7 days of contact. Probably, the biofilms became suitable substrates for yeast and mold development due to the fact that these microorganisms grew equally or more intensely in the pan bread slices when the biofilms were present in comparison to the cases of its absence. According to the results, it is not possible to evaluate clearly the antimicrobial effect of the added ingredients to the biofilm matrix against yeast and mold development in pan bread slices.

Made available in DSpace on 2015-12-03T18:32:45Z (GMT). No. of bitstreams: 1 Ronaldo_Mancini.pdf: 108983 bytes, checksum: 0ea07d616b024cd133eb362a9527353e (MD5) Previous issue date: 2006-09-12 / This project has as its main objective to analyze the main factors that take the mutual credit cooperative association partners to use several financial services offered by these associations. The main factors chosen by this realized analyses are related to the behavior of the partners and are related to the: cooperative customer's satisfaction related to the cooperative services; motivational matters; and issues related to the partner's knowledge in relation to the cooperative environment. The developed project involved three steps: the theorical fundamentation pertinent to the objective of the research, the structure of the methodology which could satisfy the analyzes of the objectives and respective instrumental of the research and, the presentation and analyses of the replies from applied and valid questionnaires (52% from the 240 applied questionnaires). It was shown that the motivational factors, from situated influence and involvement were the most relevant in the relation between partners/cooperative, in the opinion of the own partner. These outcomes also offer subsidies for the realization of future projects in the area of cooperatives. / Este trabalho tem como meta principal a investiga????o dos principais fatores que levam os associados de cooperativas de cr??dito m??tuo a utilizarem os diversos servi??os financeiros oferecidos por essas associa????es. Os principais fatores eleitos para a investiga????o efetuada est??o associados ao comportamento do cooperado e dizem respeito ??: satisfa????o do consumidor cooperativo quanto aos servi??os cooperativos; quest??es de ordem motivacional e, quest??es sobre o conhecimento do cooperado em rela????o ao ambiente cooperativo. O trabalho elaborado pode ser resumido basicamente em tr??s etapas fundamentais: inicialmente uma discuss??o te??rica baseada numa bibliografia pertinente ao objeto da pesquisa; na elabora????o de uma metodologia ideal que satisfizesse a investiga????o proposta, culminando na aplica????o de um question??rio que foi distribu??do entre os associados de duas cooperativas de cr??dito m??tuo na cidade de Presidente Prudente - SP e por fim, a apresenta????o e an??lise cr??tica dos resultados obtidos com a aplica????o dos question??rios. Nas considera????es finais, buscou-se de forma seq??encial o levantamento dos pontos mais relevantes na rela????o cooperado/cooperativa, na vis??o do pr??prio associado, bem como, oferecer subs??dios para a realiza????o de trabalhos futuros no que tange ao segmento cooperativista.

Made available in DSpace on 2016-04-25T16:44:34Z (GMT). No. of bitstreams: 1 Julyana Moreira Santos.pdf: 19987730 bytes, checksum: 0706fd8346b87b321b3e1fd16b23c17c (MD5) Previous issue date: 2013-06-04 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this research is to evaluate the changings that happen in the bank system, and if those changes affected the operational way of work. Also another point was to realize a data review about the structural changings, the Brazilian financial history, the global bank regulation and describe the worldwide economic crisis. The study consists on a qualitative research with an approach to a bibliographic review, in which the main subject are Brazilians banks. The data were collected through documental research and websites research The research pointed out that the changes in the banking sector have impacted in workers daily life once that the banking automation which provides competitive advantages to the banks is contributing to the employees decrease in the bank branches. The outsourcing processes were stated as being used by banks as a way to circumvent the workers rights in the sense that instead of hiring workers for a 30-hour week journey, they choose to hire workers for financial services with no direct connection on them and having a 44-hour week journey. It is up to the banks employees getting adapted to the changes that are happening in this area, as the conclusions of this study indicate the propensity of banking automation and outsourcing maintenance / O Objetivo da pesquisa é estudar o impacto das mudanças ocorridas no setor bancário e se estas afetaram a forma de trabalho de seus funcionários. Teve-se, ainda, como objetivo específico realizar uma revisão da literatura sobre as transformações organizacionais, sobre o histórico do setor financeiro brasileiro, as formas de regulação global e descrever a respeito da crise financeira mundial. Trata-se de uma pesquisa que se aproxima de uma revisão bibliográfica, por meio de pesquisa qualitativa. Foram selecionados como sujeitos de investigação os bancos do Brasil. Os dados foram coletados por meio de análise documental e sites. A pesquisa apontou que as mudanças ocorridas no setor bancário, impactaram o cotidiano do trabalhador, pois a automação bancária que proporciona aos bancos vantagem competitiva está favorecendo para a diminuição de funcionários nas agências bancárias. Constatou-se que os processos de terceirização estão sendo utilizados pelos bancos como forma de driblar os direitos do trabalhado, pois ao invés de contratar trabalhadores com jornadas de 30 horas semanais, é possível contratar trabalhadores para serviços financeiros, mas que não são contratados diretamente pelos bancos, com jornadas de 44 horas semanais. Cabe aos funcionários dos bancos adaptarem-se as mudanças que estão ocorrendo no setor, pois as conclusões deste estudo apontam a tendência de continuação da automação bancária e terceirização neste setor

Disputats. Rheinische Friedrick-Wilhelms-Universität, 2001. / Haves kun i elektronisk udg.