Personal preparedness and self-�����reliance have been themes of The Church of Jesus Christ of Latter-�����day Saints since its early days as an organized religion. These themes are still strong and vibrant today and one of their key aspects is the practice of food storage. Personal and familial preparation for problems that may be encountered in the course of life are an integral part of the discourse around food storage, as well as the need to be obedient to the admonitions of their church leaders. Though most informants involved in this study would agree that obedience is a key aspect behind their keeping of a storage, there is great variation in their commitment and interpretation of the "Word" as they see it pertaining to their own families. Other key themes that emerged from the data were that a food storage offers peace of mind and security, and that it will be needed to help others as well as their own families. These themes and others are what comprise the Unofficial Word of food storage. This thesis specifically presents research on the differences between the Official and Unofficial Word as they pertain to the practice of food storage by members of The Church of Jesus Christ of Latter-�����day Saints. As the practice of food storage among members of The Church of Jesus Christ of Latter-�����day Saints has not been previously studied anthropologically, this thesis will attempt to show how an overarching hierarchy, such as religion, can so deeply affect the way people view, think about, and practice common tasks such as food choice, food consumption, and food preservation. / Graduation date: 2013

No description available.

Call number: LD2668 .T4 1979 B63 / Master of Science

Os grãos de cereais são suscetíveis ao ataque de insetos e desenvolvimento de microorganismos durante o armazenamento. Pesquisas têm demonstrado a viabilidade da utilização da tecnologia de irradiação gama para a preservação conservação de grãos de cereais e seus produtos. O objetivo deste trabalho foi verificar o efeito de diferentes doses de radiação gama (0; 3; 4,5 e 6 kGy) em farinha de trigo e fubá sobre a estabilidade oxidativa e qualidade tecnológica. Foram avaliados os atributos sensoriais e físico-químicos, além de parâmetros tecnológicos da farinha de trigo como farinograma, alveograma, “falling number” e teste de panificação. As amostras já embaladas em fardos, foram irradiadas em um irradiador comercial e armazenadas em condições ambiente, a taxa de dose durante a irradiação foi de 7 kGy/h. A qualidade oxidativa das farinhas e do fubá não foi alterada em nenhum dos tratamentos, dentro do período de validade obedecido pelos fabricantes, para os mesmos produtos não irradiados. Contudo, a acidez das farinhas foi o índice analítico que mais prontamente refletiu a ação da irradiação. Os níveis de acidez iniciais mais altos corresponderam a maiores incrementos durante o armazenamento. Os tratamentos de 4,5 e 6 kGy tiveram efeito negativo sobre os parâmetros farinográficos, alveográficos e o “Falling number” da farinha de trigo alterando assim a sua qualidade tecnológica. A farinha de trigo e o fubá tiveram suas propriedades viscoelásticas afetadas em todos os tratamentos, sendo progressiva com o aumento da dose, enquanto que a qualidade sensorial não foi afetada por nenhum dos tratamentos, apesar de um odor metálico se fazer presente, sendo perceptível para alguns provadores. / Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters.

Os grãos de cereais são suscetíveis ao ataque de insetos e desenvolvimento de microorganismos durante o armazenamento. Pesquisas têm demonstrado a viabilidade da utilização da tecnologia de irradiação gama para a preservação conservação de grãos de cereais e seus produtos. O objetivo deste trabalho foi verificar o efeito de diferentes doses de radiação gama (0; 3; 4,5 e 6 kGy) em farinha de trigo e fubá sobre a estabilidade oxidativa e qualidade tecnológica. Foram avaliados os atributos sensoriais e físico-químicos, além de parâmetros tecnológicos da farinha de trigo como farinograma, alveograma, "falling number" e teste de panificação. As amostras já embaladas em fardos, foram irradiadas em um irradiador comercial e armazenadas em condições ambiente, a taxa de dose durante a irradiação foi de 7 kGy/h. A qualidade oxidativa das farinhas e do fubá não foi alterada em nenhum dos tratamentos, dentro do período de validade obedecido pelos fabricantes, para os mesmos produtos não irradiados. Contudo, a acidez das farinhas foi o índice analítico que mais prontamente refletiu a ação da irradiação. Os níveis de acidez iniciais mais altos corresponderam a maiores incrementos durante o armazenamento. Os tratamentos de 4,5 e 6 kGy tiveram efeito negativo sobre os parâmetros farinográficos, alveográficos e o "Falling number" da farinha de trigo alterando assim a sua qualidade tecnológica. A farinha de trigo e o fubá tiveram suas propriedades viscoelásticas afetadas em todos os tratamentos, sendo progressiva com o aumento da dose, enquanto que a qualidade sensorial não foi afetada por nenhum dos tratamentos, apesar de um odor metálico se fazer presente, sendo perceptível para alguns provadores. / Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters.

CAPES / Um dos mais importantes aspectos a ser considerado pelos Centros de Distribuição é a melhoria do processo com relação aos atributos de seus serviços. O objetivo deste trabalho é propor um método para definição de um Centro de Distribuição com a utilização do método multicritério de apoio à decisão. Para isto, foi realizada uma revisão bibliográfica sobre sistema de armazenagem, Centro de Distribuição e Análise Hierárquica do Processo. Para a obtenção dos critérios e subcritérios fez-se necessário uma análise das medidas de desempenho. Além da literatura levantada sobre o assunto, foi feito um estudo de campo no Centro de Distribuição de uma empresa multinacional de grande porte do ramo alimentício de redes fastfood. O método de apoio à tomada de decisão distingue-se, principalmente, pela capacidade de analisar situações de decisão incorporando critérios quantitativos e qualitativos, conflitantes ou não. Quanto à estrutura do método, utilizou-se o método multicritério de Análise Hierárquica do Processo para a atribuição e ponderação dos níveis de importância para a estruturação do centro de distribuição. O estudo buscou demonstrar a aplicação do método multicritério de Análise Hierárquica do Processo, para a seleção da melhor estrutura para Centro de Distribuição. O método permitiu identificar a melhor estrutura entre três alternativas, que foram avaliadas pela Análise Hierárquica do Processo a partir da definição dos critérios e subcritérios voltados a esse contexto de decisão. Os resultados apresentados mostram que o fator custo e qualidade são os principais responsáveis para escolha da alternativa. O estudo identificou a alternativa C como a melhor estrutura para melhorar e gerenciar o Centro de Distribuição. / One of the most important aspects to be considered by the Distribution Centers is the improvement of the process in relation to the attributes of its service. The objective of this work is to purpose a method to a definition of a Distribution Center, using multi-criteria support method to the decision. For this, it was carried out a bibliographic revision to Warehouse system, distribution Center and hierarchical analysis of the process. In order to obtain criteria and sub-criteria it was necessary an analysis of the performance measures. Besides the researched literature about the subject it was made a field study in the distribution Center of a big multinational industry of fastfood. The supported method to take decision distinguishes itself mainly for the capacity of analyzing situations of decisions incorporating quantitative and qualitative criteria, conflicting or not. It was used the mult criterion method of analytic hierarchy process to the attribution and consideration of the levels to a structure of distribution center. This study tried to demonstrate the utility of the mult criterion method of Analytic Hierarch Process, to the atribution and consideration of the levels importance to a structure of the Distribution Center. This study tried to demonstrate l with variants and give results that may be the support to decisors to take the decision, so well manage the distribution center. The study sought to demonstrate the application of the method of multi criterion Analytic Hierarchy Process for selecting the best structure for Distribution Center. The method allowed identifying the best structure among three alternatives that were evaluated by Analytic Hierarchy Process based on the definition of criteria and sub criteria facing this decision context. The results show that the cost factor and quality are the main responsible for choosing the alternative. The study identified the alternative C as the best structure to improve and manage the Distribution Center.

Orientadores: José Vicente Hallak d'Angelo, Francine de Mendonça Fábrega / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-19T13:33:09Z (GMT). No. of bitstreams: 1 Nascimento_NayraReisdo_M.pdf: 1429168 bytes, checksum: 30227a0f4015b5e13ac57c8d1cbb2396 (MD5) Previous issue date: 2011 / Resumo: Sistemas de refrigeração têm diversas aplicações, como por exemplo: proporcionar conforto térmico através da climatização de ambientes; gerar utilidades frias para aplicações em processos industriais; conservação de alimentos, bebidas e produtos farmacêuticos, entre outros. Sistemas de refrigeração por absorção podem ser aplicados para obter níveis de refrigeração menor, utilizando fontes alternativas de energia, como por exemplo, a energia solar. Essa tecnologia pode ser implantada em regiões onde não há energia elétrica, como é o caso de boa parte do Estado do Amazonas. No entanto, nessa região, há um alto potencial de energia solar, pois é cortada pela Linha do Equador. Nesse trabalho, um ciclo de refrigeração por absorção capaz de ser acionado por energia solar, utilizando como fluidos refrigerante-absorvente NH3/H2O, R134a/DMF, (R134a+R32+R23)/DMF e (R134a+R32)/DMF, foi estudado visando sua aplicação para a conservação de alimentos de pequenas comunidades do Estado do Amazonas. Os ciclos foram simulados utilizando o simulador de processos Aspen Hysys®, versão 7.2. Uma vez validadas as simulações, foi realizada uma análise termodinâmica das principais variáveis operacionais (temperatura do gerador e do evaporador e pressão da região de baixa pressão) e em seguida, utilizando a ferramenta Optimizer do simulador, foi realizada a otimização dos ciclos visando a maximização do coeficiente de desempenho (COP) dos mesmos, obtendo-se uma melhoria em torno de 8 % para o sistema NH3/H2O. Para o sistema R134a/DMF, O COP aumentou 25 %. Os sistemas simulados mostraram-se adequados para usar como fonte de calor no gerador, a energia solar, aproveitando assim a alta incidência que ocorre no local proposto para sua aplicação / Abstract: Refrigeration systems have a lot of applications, like: thermal comfort for environmental acclimatization; generation of cold utilities used in industrial processes; food, beverage and pharmaceutical products preservation, and many others. Absorption refrigeration systems may be used to obtain refrigeration at low levels, using energy alternative sources, as solar energy for example. This technology may be implemented in places where there is no electric energy available, like is the case of a great part of Amazonas State. In this region, there is a high availability of solar energy, since it is situated at Equator Line. In this work, absorption refrigeration cycles, which can use solar energy as primary energy source, using the following pairs refrigerant-absorbent NH3/H2O, R134a/DMF, (R134a+R32+R23)/DMF e (R134a+R32)/DMF were studied, aiming its application for food preservation in small communities at Amazonas State. The cycles were simulated using a commercial process simulator, Aspen Hysys®, version 7.2. Once the simulations performed were validated using literature data, a thermodynamic analysis of the main operational variables of the cycle was done. These variables are: generator and evaporator outlet temperature and pressure at low pressure side of the cycle and then, using the Optimizer tool of the simulator, the optimization of the cycle was performed using as objective function the maximization of the coefficient of performance (COP). An improvement of 8% for the system NH3/H2O was achieved. For the system R134a/DMF, an increase of 25% for the COP was observed. Simulated systems are adequate to use solar energy as heat source in the generator, using the great potential of the region proposed for their application / Mestrado / Sistemas de Processos Quimicos e Informatica / Mestre em Engenharia Química

Emergency preparedness steps taken by individuals in Utah households were evaluated in 3 studies. Study 1 evaluated the 2011 landline and cell phone Behavioral Risk Factor Surveillance System Survey and General Preparedness Optional Module results from two states, Louisiana and Utah, to find factors from demographic and medical data that can be used to predict emergency preparedness in individuals. Stepwise logistical regression analysis ascertained the ability of chosen variables to predict individuals' preparedness. The rate of prepared individuals was lower if they were between the ages of 18 to 54 years, when compared to the reference age group of 65 or older. Also, the rate of prepared participants was lower if they were female, had children under age 18 at home, or were unable to afford a doctor in the past year. Rate of prepared respondents was higher if they owned a home or were married (p <0.05). Study 2 evaluated water stored for emergency purposes in households throughout Utah for coliform, E. coli, free chlorine, and antimony. Ninety one percent of the stored water samples were found to be safe for human consumption. However, 9% of water samples were not considered safe due to over chlorination or the presence of coliform. Of 240 samples, 7 contained coliform and 14 samples had total chlorine levels over the Environmental Protection Agency's 4 ppm limit. Water in clear, polyethylene terephthalate soda bottles, even when stored for >18 months, did not exceed 0.3 ppb antimony, a level significantly lower than the Environmental Protection Agency limit of 6.0 ppb antimony. Study 3 measured for one year the temperature and humidity of food storage areas in 67 households within Utah. In 63% of locations, temperatures exceeded 24 °C, which can be considered abusive for food storage. The maximum temperature reached in a food storage area was 37.9 °C. Percent relative humidity exceeded 60% in 43% of food storage areas, which can be considered abusive for food stored in packaging permeable to moisture. The maximum percent relative humidity reached was 92.5%. In conclusion, most water stored for emergency purposes was considered safe, but temperature and humidity conditions for most food storage areas exceeded recommended maximums, and emergency preparedness of households within Utah needs to be improved.

In Ecuador, there is a grave socioeconomic nutritional problem, and it is seen clearest in Imbabura province in the communities of Cuambo and La Rinconada. One of the biggest problems is inadequate food, due principally to the poor food storage and conservation habits. Considering this problem, it is necessary to deepen the knowledge of improved traditional techniques for storing and conserving food, through which families can store and manage their product better, controlling and avoiding losses due to insects, rodents, and climate, and guaranteeing conservation of the same. The investigation was oriented to implement alternative, improved storage and conservation technologies for the most-produced foods in the aforementioned communities. The alternative conservation technologies applied in the investigative process, with the active participation of the communities' families, were: a) GRANARY: A simple wooden structure constructed from local materials that permits storing corn on the cob, thus retaining its physical and organoleptic qualities while avoiding losses from insects and rodents. b) METAL SILO: A cylindrical, metal structure with a capacity up to 4 quintales [184 kg], used to store grains such as beans and corn, and cured with ash to avoid diseases such as weevils. c) CLAY JARS: A technique used anciently and in this study that has been used to store beans, corn, and peas. These containers are recommendable because they have thermoisolating characteristics and are resistant to insects and rodents. The cost of making clay jars is relatively small because customs, traditional methods of creation, and limited usage are still conserved. d) REED BASKETS: Receptacles used to store grains, principally beans and corn. This storage technique has been used more frequently in Cuambo, due to which in this study it was necessary to make use of them and increase their coverage in the community of La Rinconada. e) TUBER STORAGE: For this, the techniques used were: 1) Greening silo, which consists of an open wooden structure with a tile roof and with posts attached to the ground for seed potato storage beds, and 2) Pœsha, which consists of making a hole in the soil in order to keep potatoes and yucca in good condition. f) HOME REFRIDGERATOR: This consists of a wooden structure covered in cloth, rubber, and oxidation-resistant mesh. Its works simply: water is put in an upper receptacle. Water is absorbed through the cloth and passed to the lower chamber, keeping the inside of the refrigerator cold. This permits storage and conservation of fruit, vegetables, milk, etc. The refrigerator was used in the two communities in this project, with which it validity and effectiveness were proven. The refrigeration temperatures in La Rinconada and Cuambo were 12°C and 20°C, respectively. The study's results allowed rescuing and strengthening of the knowledge of home techniques for food storage and conservation. They were accepted and applied by the different families in the project, thus allowing sustainable family development.

O queijo Minas frescal é um produto muito perecível e de curta duração. É necessário boas práticas de higienização durante sua produção e condições de armazenamento adequado para evitar a contaminação de microrganismos patogênicos e deteriorantes. Este trabalho teve por objetivo avaliar a vida útil do queijo Minas frescal durante o período de 30 dias armazenado a 4&#176;C, através de análises sensoriais, microbiológicas e físico-químicas. Foram selecionadas seis marcas de queijo Minas frescal com registro no Serviço de Inspeção Federal (SIF), comercializados em supermercados de Piracicaba/SP até ser encontrado um produto dentro dos padrões da legislação vigente (BRASIL, 2001). O queijo selecionado foi adquirido direto do próprio lacticínio. As análises foram realizadas nos períodos de 1, 10, 20 e 30 dias após a fabricação do produto em três diferentes lotes denominados A, B e C. A contagem da população de microrganismos psicrotróficos totais, psicrotróficas proteolíticos, psicrotróficas lipolíticos, bactérias lácticas assim como de bactérias mesófilas totais apresentaram constante aumento mostrando crescimento de 8,50; 8,04; 8,30; 6,05 e 7,7 log UFC/g, respectivamente. Apenas do 30&#186; dia do lote C o produto apresentou-se impróprio para o consumo com 1,7x104 NMP/g de Escherichia coli. Observou-se a redução do pH de 6,66 a 5,85 (0,81) e o aumento do ácido láctico de 0,044 a 0,07% (0,026%). O teor de gordura do queijo foi de 21,3% não sendo observado a sua redução. A quantidade de ácidos graxos livres foram determinados pela lipólise a qual aumentou em 0,22 mg KOH/g de gordura juntamente com a evolução dos microrganismos lipolíticos. A proteína variou de 21,30% a 22,10% sem diferença estatística significativa. A análise sensorial realizada pelo teste de aceitação através da escala hedônia teve entre 6,5 a 7,5 como pontuação o que indica que os julgadores gostaram ligeiramente e gostaram moderadamente do produto respectivamente durante o período de 30 dias. Conclui-se que o desenvolvimento das bactérias mesófilas, psicrotróficas totais, psicrotróficas proteolíticas, psicrotróficas lipolíticas e bactérias lácticas tem crescimento constante no queijo mesmo sob refrigeração levando este a se deteriorar com o passar do tempo. Da mesma forma o aumento significativo da acidez e de ácidos graxos livres. Apesar do aumento dos microrganismos e as alterações químicas o produto não teve mudanças sensoriais quanto aos atributos aparência, cor, odor, sabor e textura perante os dias de armazenamento. Uma vez que o queijo seja produzido sob ótimas condições higiênico sanitárias, ele é capaz de atingir o período de 30 dias de vida útil quando mantido a 4&#176; C. / The Minas fresh cheese is very perishable product and its a short shelf life. Good practical of hygienic condition is necessary during its production and adjusted storage to prevent the proliferation of pathogenic and damage microorganism. This work had the objective evaluating the shelf life of the Minas fresh cheese for 30 days storaged at 4&#176;C, through sensorial analyses, microbiological and physic-chemistries. Six marks of Minas fresh cheese commercialized in supermarkets in city Piracicaba/SP were selected, those are registered in Serviço de Inspeção Federal (SIF), but just one of them is inside of the standards of the current law (BRASIL, 2001). The select cheese was acquire direct of the Factory Dairy. The analyses were carried out in the periods of 1, 10, 20 and 30 days after the manufacturing of the product in the three different lots named A, B and C. The counting of the population of psychrotrophic microorganism total, psychrotrophic proteolytic, psychrotrophic lipolytic, lactic acidy bacteria as well as of mesophilic bacteria pesent constant increase showing growth of 8,50, 8,04, 8,30, 6,05 and 7,7 log UFC/g, respectively. On the 30th day of the lot C the product showed improper for the consumption with 1,7x104 NMP/g de Escherichia coli. It was observed a reduction of pH of 6,66 the 5,85 (0,81) and the increase of the lactic acidy of 0,044 the 0,07% (0,026%). The content of the cheese fat was 21,3% therefore its reduction wasn&#39;t observed. The amount of free fatty acid was determined by lipolysis which increased in 0,22 mg KOH/g of fat together with the evolution of the lipolytics microorganisms. The protein varied from 21,30% to 22,10% without difference significant statistics. The sensorial analysis carried through by the test of acceptance out the hedônic scale had punctuation between 6,5 the 7,5 what it indicates that the judges liked slightly and moderately respectively during the period of 30 days. The conclusion is that the development of the mesophilic bacteria, total psychrotrophic microorganism total, psychrotrophic proteolytic, psychrotrophic lipolytic and lactic acidy bacteria has constant growth in the cheese under refrigeration taking it this if to spoil with passing of the time. In the same way the significant increase of the acidity and free fatty acid. Despite of the increase of the microorganisms and the chemical alterations the product did not have sensorial changes how much to the attributes appearance, color, odor, flavor and in the presence the storage days. A time that the cheese is produced under excellent sanitary conditions hygienical, it is capable to reach the period of 30 days of shelf life when kept 4&#176; C.