Java applications consume energy, which has become a controversial topic since it limits the number of machines and increases the cost of data centers. This paper investigates the potential relationship between energy consumption and some quality attributes for Java Collections and Sorting algorithms in order to raise awareness about using energy-efficient programs. In addition, introduce to the developers the most and least efficient Java Collection and Sorting algorithm in terms of energy consumption, memory, and CPU usage. This was achieved by conducting a controlled experiment to measure these terms. The data obtained for the results was used to acquire Statistical and Efficiency Analysis to answer the research questions.

With the emergence of the internet as a new business channel and its impact on the overall role of today's customers, existing models for the measurement of perceived quality, satisfaction and loyalty are worth revisiting. This is specifically important in light of the prominent progress of some of the new business concepts, particularly customer experience management, and the rising emphasis on customers' hedonic and emotional needs. This study attempts to bridge the gap in existing literature by examining the online customer experience in its entirety, attending within the study to both the utilitarian and hedonic needs of online customers and giving special attention to emerging aspects in the online environment, such as customer engagement in self-driven experiences. Therefore, the study includes a comprehensive review of a large body of knowledge, both in consumer behaviour and marketing literature as well as quality management literature, in addition to a scrutiny of 50 studies for different evaluation models in the online environment. This is in order to identify a list of attributes and factors that impact customer evaluations of online experiences. Upon the synthesis of the list of attributes and factors that impact customer evaluations of online experiences, an online blog was created as an environment for asynchronous focus groups. The online blog was beneficial in creating a deeper understanding of what online customers want and what impacts their experiences. Following, an online questionnaire was administered in two stages, once for measure purification purposes which received 90 pilot responses and once for mass data collection purposes which received 366 responses. As a result of this study, an integrated model for the measurement of online customer experience that emphasises the significance of the emotional component was proposed. The model consists of three components, each serve a specific measurement purpose. The XQual construct which consists of 7 attributes and 30 factors, is a performance measure of the experience in relation to specific aspects that address customers' utilitarian and hedonic needs. The satisfaction continuum consists of four factors and is an output measure for each experience or transaction with the online firm. The loyalty continuum consists of four factors and is an outcome measure that indicates customers' attitudinal commitment towards the online firm.

Continuous-flow microwave heating is an alternative processing technology that can bring advantages to the pasteurization of food products, particularly, fruit-based beverages. This work aimed to study the continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties of cloudy apple juices, obtained from different varieties and from an industrial plant, were determined from 500 to 3000 MHz and temperatures between 10 °C and 90 °C. At these frequencies, apple variety showed little influence and the permittivity decreased almost linearly with temperature. Inactivation kinetics of pathogen microorganisms (Escherichia coli O157:H7 and Listeria monocytogenes) and enzymes (polyphenol oxidase, peroxidase and pectin methylesterase) were studied and modeled to evaluate non-thermal effects of microwave radiation. For both processing technologies, it was possible to achieve a 5-log10 reduction of E. coli and L. monocytogenes, as recommended by the FDA. Microwave processing in comparison to conventional heating enhanced the microorganism inactivation in 18 out of 28 experiments. Predicted enzyme inactivation curves for pasteurization at 70 °C and 80 °C of the cloudy apple juice showed that pectin methylesterase has the highest thermal resistance and that there was no significant evidence of non-thermal microwave effects. A pilot scale unit used for pasteurizing fruit juices was evaluated and the process was modeled and simulated to determine the average time-temperature history. Mean residence times and dispersion parameters were obtained from internal volume measurements and residence time distribution experiments. Thermal processing experiments using water provided heat transfer coefficients as functions of Reynolds number and also microwave power absorption. Mathematical modeling was used to determine the temperature distribution along the product path and results were validated. Results showed that focused microwave heating provided the necessary temperature increase in a very short time, with a lethality contribution of only 0.7% as compared to 59-68% when using the conventional heat exchanger, which configures over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 °C, 80 °C and 90 °C), two flow rate levels and two heating systems (conventional and focused microwave). Good results were obtained for polyphenol oxidase and peroxidase inactivation, but not for pectin methylesterase, which showed to be the most resistant enzyme. A comparative evaluation on quality changes was performed in cloudy apple juice samples pasteurized in the continuous-flow unit. Profile of volatiles of the microwave pasteurized apple juice was more similar to the nonpasteurized juice, in comparison with the conventionally pasteurized juice. However, total organic acids and total soluble sugar contents were not significantly different between both processing technologies. There was an increase of phenolic contents during processing of cloudy apple juice, possibly due to the extraction of phenolic compounds present in suspension of material. Furthermore, it was observed the same trend of antioxidant capacity by DPPH and ORAC methods. In conclusion, this PhD work presents the potential of the microwave-assisted pasteurization in cloudy apple juice regarding enzymatic, microbiological and quality aspects. / Aquecimento de micro-ondas de fluxo contínuo é uma tecnologia de processamento alternativa que pode proporcionar vantagens para a pasteurização de produtos alimentícios, particularmente, bebidas à base de frutas. Este trabalho teve como objetivo estudar o processamento térmico de micro-ondas de fluxo contínuo em suco de maçã não clarificado. As propriedades dielétricas e elétricas dos sucos de maçã não clarificados, obtidos de diferentes variedades de maçãs e de uma planta industrial, foram determinadas entre 500 e 3000 MHz e temperaturas entre 10 °C e 90 ° C. Nessas frequências, a variedade da maçã apresentou pouca influência e a permissividade elétrica diminuiu quase linearmente com a temperatura. Cinéticas de inativação de microrganismos patogênicos (Escherichia coli O157: H7 e Listeria monocytogenes) e enzimas (polifenol oxidase, peroxidase e pectina metilesterase) foram estudadas e modeladas a fim de avaliar os efeitos não térmicos da radiação de micro-ondas. Para ambas tecnologias de processamento foi possível obter uma redução de 5-log10 de E. coli e L. monocytogenes, como recomendado pelo FDA. O processamento de micro-ondas em comparação com o aquecimento convencional aumentou a inativação dos micro-organismos em 18 dos 28 experimentos. As curvas de inativação enzimática preditas para pasteurização a 70 ° C e 80 ° C do suco de maçã mostraram que a pectina metilesterase possui a maior resistência térmica e que não houve evidência de efeitos não térmicos. Uma unidade de escala piloto usada para pasteurizar sucos de frutas foi avaliada e o processo foi modelado e simulado para determinar o histórico de tempo-temperatura. Os tempos médios de residência e os parâmetros de dispersão foram obtidos a partir de experimentos de distribuição do tempo de residência e volumes. Experimentos do processamento térmico utilizando água, como produto alimentício, forneceram coeficientes de transferência de calor em função do número de Reynolds e absorção de energia de micro-ondas. A modelagem matemática foi utilizada para determinar a distribuição de temperatura do percurso do produto, e posteriormente, foram validados. Os resultados mostraram que o aquecimento por microondas focalizadas proporcionou o aumento necessário da temperatura em um tempo curto, com uma contribuição de letalidade de apenas 0,7% em comparação a 59-68%, quando usado somente o trocador de calor convencional, o que configura sobre processamento, podendo diminuir a qualidade do produto. O suco de maçã fresco não clarificado foi submetido à pasteurização por micro-ondas em fluxo contínuo em uma unidade de escala piloto em três temperaturas de processamento (70 ° C, 80 ° C e 90 ° C), dois níveis de vazão e dois sistemas de aquecimento (convencional e micro-ondas). Resultados positivos foram obtidos para polifenol oxidase e peroxidase, mas não para a pectina metilesterase demonstrando ser a enzima mais resistente. Uma avaliação comparativa das mudanças de qualidade foi realizada em amostras de suco de maçã pasteurizado na unidade de fluxo contínuo. O perfil de voláteis do suco de maçã pasteurizado por microondas foi mais semelhante ao suco não pasteurizado em comparação ao suco pasteurizado convencionalmente. Entretanto, ácidos orgânicos totais e açúcares solúveis totais não foram significativamente diferentes no processamento por estas duas tecnologias. Houve um aumento de compostos fenólicos durante o processamento do suco de maçã não clarificado, possivelmente devido a extração de compostos fenólicos presentes no material em suspensão. Além disso, foi observado a mesma tendência na atividade antioxidante determinada pelos métodos de DPPH e ORAC. Em conclusão, este trabalho de doutorado apresenta o potencial da pasteurização por micro-ondas em suco de maçã não clarificado quanto aos aspectos enzimáticos, microbiológicos e de qualidade.

Software product lines provide the opportunity to improve productivity, quality and time-to-market of software-based systems by means of systematic reuse. So as to accomplish systematic software reuse, elicitation of commonality knowledge is to be upheld by the analysis and management of variability knowledge inherent in domain requirements. Considerable effort is devoted to the management of functional variability, often neglecting the impact of quality concerns originating from non-functional requirements. In this thesis, a hybrid approach concentrating on the modeling of quantitative as well as qualitative concerns on quality has been proposed. This approach basically aims to support the domain design process by modeling non-functional variability. It further aims to support application design process by providing trade-off selection ability among quality concerns to control functional features that belong to the same domain. This approach is implemented and evaluated on an example domain to reveal its benefits on non-functional variability.

<p>This thesis emphasizes on investigating the relationship between the quality attributes and service oriented architecture (SOA). Due to quality attributes requirements drive the design of software architecture, it is necessary to maintain the positive quality of SOA and improve the negative quality of SOA. This thesis gives an introduction to SOA, Enterprise Service Bus (ESB) and MULE. Then, it covers information on quality of systems and tactics for achieving each quality attribute. Finally, we discuss the quality of SOA in detail, and illustrate how to set up a SOA and how to improve its quality using a case of an order for supermarket.</p> / Order system

Generally, works of public interest, such as the construction of hydroelectric power plants cause changes in ecosystems. Compensation for damage shall be notified by the entrepreneur, through ecological restoration of degraded ecosystem. Thus, the present study was designed to evaluate the evolution of areas in restoration process for a forest remnant more preserved, as well as evaluating methods and potential species, capable of maintaining the functionality of ecosystems. The State Park Quarta Colônia is full protection unit of 1847 hectares, located in the municipality of Agudo and Ibarama, Rio Grande do Sul, established in 2005, as a compensatory measure to the work of the hydroelectric dam of Dona Francisca, Rio Grande do Sul. The work was developed in chapters, where initially, held the definition and characterization of the reference area, establishing parameters for comparison with the areas in process of restoration. The reference area is located near 555.82 m of reclaimed areas, and 615.33 m of another, is composed of secondary forest in middle to advanced stage of succession. The vegetation of the reference area was recorded using 10 x 20 m 12 plots (200 m²) on tracks 100 m apart between sí, and 20 m between plots distributed systematically by topography gradient, being held at the circumference measurement of height peiro (CAP) of all individuals and arboreal with CAP ≥ 15 cm arbustivos. The regeneration was measured in circular sub-plots with radius of 1.78 m (10 m2) in the center of the parcels, and individuals with height ≥ 30 cm and CAP<15 cm. Data analysis was performed by means of the structure and diversity of vegetation and floristic groups, in addition to a canonical correspondence analysis between vegetation and environmental variables, where there was the formation of two groups floristic located according to the excerpts from land use and chemical characteristics. The second chapter deals with two areas in process of restoring deployed for seven years, styling-if A1, an area with restoration model based on successional species, and A2 the same criterion, but with wider spacing. To check the evolution of the process of restoration of the areas were considered attributes of floristic composition and vegetation structure structure, as well as environmental variables involved in ecological processes. The areas A1 and A2 were sampled by 18 plots, 10 x 20 m (200 m2), in each one, where he was observing the diameter, height and canopy coverage of individuals. The natural regeneration has been studied in sub-plots of 2 x 2 m (4 m2), retrieving the collar diameter and height (0.10 to 1.0 m). The environmental variables represented by the enzyme activity in soil, was observed through the collection of 10 samples of soil, in layers of 5 cm and 0 to 5 to 20 cm, in each area. The results showed that, in addition to the floristic composition and vegetation structure, the enzyme activity is a potential sign of the quality of the site, which indicates that the two areas restored retook the succession process, however A1 presents environmental conditions more favourable to development, enabling infer about the need for management, for the development of areas in recovery. The third chapter search information for deploying a restoration model for low-cost conservation unit and surroundings, where was rated a planting model composed of native forest species functionally divided into Group of fill (Enterolobium contortisiliquum, Schinus terebinthifolius Parapiptadenia rigida, Inga, vera, Luehea divaricata, Psidium cattleyanum) and diversity Group (Eugenia uniflora, Allophylus edulis, Cedrela fissilis, Prunus myrtifolia, Jacaranda micrantha, Cupania vernalis Cabralea canjerana,) and, associated with that, there was the influence of the staging area for subsoiling and seeding with legumes Vicia sativa. The experiment was deployed on delineation of blocks blocks in 2 x 2 x 4 trifatorial (method of staging area x Vicia sativa x time). The treatments consisted of: T1-cova planting tree species (fill-GP group and diversity-GD); T2-cova planting tree species (GP and GD) Vicia sativa; T3-subsoiling planting tree species (GP and GD); and T4-subsoiling planting tree species (GP and GD) Vicia sativa. The observed variables (mortality, collar diameter, height and diameter of the Cup) were subjected to analysis of variance and determination of the significance of the main effects of factors and interactions. The comparison of the species was analyzed by Kruskal-Wallis test, and the comparison of averages by Dunn's Test. It was noted that the use of subsoiling was the best method, indifferent to the use of Vicia sativa due its competitiveness with diversity group seedlings. Enterolobium contortisiliquum, Schinus terebinthifolius and Inga vera are indicated to compose the group, while filling, species diversity group, in the circumstance of the experiment, should be introduced after partial coverage of the canopy. Considering the results of this study it was not possible to conclude that the ecological restoration strategies must ensure that pioneering species, secondary and climax are present in abundance and appropriate distribution, but the diversity group deployment should occur with the canopy formed. The areas A1 and A2 are in continuous process of restoration, although it is necessary for handling your position to keep a successional trajectories close to the original ecosystem. / Geralmente, obras de interesse público, como a construção de usinas hidrelétricas, causam alterações nos ecossistemas. A reparação dos danos deve ser realizada pelo empreendedor, através da restauração ecológica do ecossistema degradado. Assim, o presente estudo teve por objetivo avaliar a evolução de áreas em processo de restauração em relação a um remanescente florestal mais preservado, além de avaliar métodos e espécies potenciais, capazes de manter a funcionalidade dos ecossistemas. O Parque Estadual Quarta Colônia é uma unidade de proteção integral de 1847 hectares, localizada no município de Agudo e Ibarama, RS, e criada em 2005 como medida compensatória à obra da usina hidrelétrica de Dona Francisca. Esta tese foi desenvolvida em capítulos, sendo que, inicialmente, são apresentadas definições básicas para o entendimento do texto e, posteriormente, são apresentados três capítulos na forma de artigo. O capítulo I apresenta um estudo de remanescente de floresta secundária (área de referência), localizada a aproximadamente 560 m de uma das áreas recuperadas e a 620 m de outra, é composta por floresta secundária em estádio de sucessão médio a avançado, e correlações com variáveis ambientais. A vegetação da área de referência foi inventariada utilizando-se 12 parcelas de 10 x 20 m (200 m²), em faixas distantes 100 m uma da outra e 20 m distantes entre parcelas distribuidas sistematicamente em gradiente de topografia, através da medição da circunferência à altura do peito (CAP) de todos os indivíduos arbóreos e arbustivos com CAP≥15 cm. A regeneração foi calculada em subparcelas circulares com raio de 1,78 m (10 m²) no centro das parcelas, medindo-se os indivíduos com altura≥30 cm e CAP<15 cm. A análise dos dados foi realizada por meio das características estruturais da vegetação e florística, verificando-se a existência de agrupamentos florestais. Além disso, realizou-se análise de correspondência canônica entre a vegetação e as variáveis ambientais, sendo que se observou a formação de dois grupos florísticos, localizados de acordo com os trechos de uso do solo e as características químicas. Os resultados confirmaram o estágio médio a avançado de sucessão, uma vez que foram encontrados trechos com espécies de grupos sucessionais iniciais e trechos com predominância de espécies tardias e de sub-bosque. Dessa forma, a indicação de espécies para restauração de áreas desprovidas de vegetação depende de estudos de áreas de referência em estágios inicias de sucessão. No segundo capítulo, são avaliadas duas áreas em processo de restauração de sete anos, denominando-se A1, área cujo modelo de restauração foi baseado no processo natural de sucessão, e A2, que, apesar de ter sido baseada no mesmo modelo, foi implantada com espaçamento mais amplo. Para verificar o desenvolvimento do processo de restauração das áreas, foram avaliados atributos da composição florística e da estrutura da vegetação, assim como variáveis ambientais envolvidas em processos ecológicos. As áreas A1 e A2 foram amostradas através de 18 parcelas de 10 x 20 m (200 m²) cada uma, de modo que se observou o diâmetro, a altura e a cobertura de copa dos indivíduos. A regeneração natural foi estudada em subparcelas de 2 x 2 m (4 m²), através da obtenção do diâmetro do coleto e da altura (0,10 a 1,0 m). As variáveis ambientais representadas pela atividade enzimática no solo foram observadas por meio da coleta de 10 amostras de solo, nas camadas de 0 a 5 cm e de 5 a 20 cm, em cada área. Os resultados evidenciaram que, além da composição florística e estrutura da vegetação, a atividade enzimática é um indicativo potencial da qualidade do ecossistema, sendo que as duas áreas restauradas, embora com valores inferiores à floresta natural utilizada como área de referência, retomaram o processo de sucessão. O terceiro capítulo busca obter informações para implantação de um modelo de restauração de baixo custo para a unidade de conservação e seu entorno. Para tanto, foi avaliado um modelo de plantio composto por espécies florestais nativas, funcionalmente divididas em grupo de preenchimento (Enterolobium contortisiliquum, Schinus terebinthifolius, Parapiptadenia rigida, Inga vera, Luehea divaricata, Psidium cattleyanum) e grupo de diversidade (Eugenia uniflora, Allophylus edulis, Cedrela fissilis, Prunus myrtifolia, Jacaranda micrantha, Cupania vernalis, Cabralea canjerana). Além disso, verificou-se a influência do preparo da área por subsolagem e semeadura com a leguminosa Vicia sativa. O experimento foi implantado em delineamento de blocos casualizados, em esquema trifatorial 2 x 2 x 4 (método de preparo da área x Vicia sativa x tempo). Os tratamentos consistiram em: T1 - cova + plantio de espécies arbóreas (grupo de preenchimento-GP e de diversidade-GD); T2 - cova + plantio de espécies arbóreas (GP e GD) + Vicia sativa; T3 - subsolagem + plantio de espécies arbóreas (GP e GD); e T4 -subsolagem + plantio de espécies arbóreas (GP e GD) + Vicia sativa. As variáveis observadas (mortalidade, altura, diâmetro do coleto e diâmetro da copa) foram submetidas à análise de variância e determinação da significância dos efeitos principais dos fatores e das interações. A comparação das espécies foi analisada pelo Teste de Kruskal-Wallis e a comparação das médias pelo Teste de Dunn. Constatou-se que o uso de subsolagem foi o melhor método, indiferente ao uso de Vicia sativa devido à sua competitividade com as mudas do grupo de diversidade. Enterolobium contortisiliquum, Schinus terebinthifolius e Inga vera são indicadas para compor o grupo de preenchimento, enquanto que as espécies do grupo de diversidade, na circunstância do experimento, são indicadas para serem introduzidas após a cobertura parcial do dossel. Considerando os resultados deste estudo, foi possível concluir que as estratégias de restauração ecológica devem garantir que espécies pioneiras, secundárias e clímax estejam presentes em abundância e distribuição adequadas, e que a implantação do grupo de diversidade deverá ocorrer com o dossel formado. As áreas A1 e A2 estão em contínuo processo de restauração, embora seja necessário seu manejo para que tenham condições de manter uma trajetória sucessional próxima ao ecossitema original.

Continuous-flow microwave heating is an alternative processing technology that can bring advantages to the pasteurization of food products, particularly, fruit-based beverages. This work aimed to study the continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties of cloudy apple juices, obtained from different varieties and from an industrial plant, were determined from 500 to 3000 MHz and temperatures between 10 °C and 90 °C. At these frequencies, apple variety showed little influence and the permittivity decreased almost linearly with temperature. Inactivation kinetics of pathogen microorganisms (Escherichia coli O157:H7 and Listeria monocytogenes) and enzymes (polyphenol oxidase, peroxidase and pectin methylesterase) were studied and modeled to evaluate non-thermal effects of microwave radiation. For both processing technologies, it was possible to achieve a 5-log10 reduction of E. coli and L. monocytogenes, as recommended by the FDA. Microwave processing in comparison to conventional heating enhanced the microorganism inactivation in 18 out of 28 experiments. Predicted enzyme inactivation curves for pasteurization at 70 °C and 80 °C of the cloudy apple juice showed that pectin methylesterase has the highest thermal resistance and that there was no significant evidence of non-thermal microwave effects. A pilot scale unit used for pasteurizing fruit juices was evaluated and the process was modeled and simulated to determine the average time-temperature history. Mean residence times and dispersion parameters were obtained from internal volume measurements and residence time distribution experiments. Thermal processing experiments using water provided heat transfer coefficients as functions of Reynolds number and also microwave power absorption. Mathematical modeling was used to determine the temperature distribution along the product path and results were validated. Results showed that focused microwave heating provided the necessary temperature increase in a very short time, with a lethality contribution of only 0.7% as compared to 59-68% when using the conventional heat exchanger, which configures over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 °C, 80 °C and 90 °C), two flow rate levels and two heating systems (conventional and focused microwave). Good results were obtained for polyphenol oxidase and peroxidase inactivation, but not for pectin methylesterase, which showed to be the most resistant enzyme. A comparative evaluation on quality changes was performed in cloudy apple juice samples pasteurized in the continuous-flow unit. Profile of volatiles of the microwave pasteurized apple juice was more similar to the nonpasteurized juice, in comparison with the conventionally pasteurized juice. However, total organic acids and total soluble sugar contents were not significantly different between both processing technologies. There was an increase of phenolic contents during processing of cloudy apple juice, possibly due to the extraction of phenolic compounds present in suspension of material. Furthermore, it was observed the same trend of antioxidant capacity by DPPH and ORAC methods. In conclusion, this PhD work presents the potential of the microwave-assisted pasteurization in cloudy apple juice regarding enzymatic, microbiological and quality aspects. / Aquecimento de micro-ondas de fluxo contínuo é uma tecnologia de processamento alternativa que pode proporcionar vantagens para a pasteurização de produtos alimentícios, particularmente, bebidas à base de frutas. Este trabalho teve como objetivo estudar o processamento térmico de micro-ondas de fluxo contínuo em suco de maçã não clarificado. As propriedades dielétricas e elétricas dos sucos de maçã não clarificados, obtidos de diferentes variedades de maçãs e de uma planta industrial, foram determinadas entre 500 e 3000 MHz e temperaturas entre 10 °C e 90 ° C. Nessas frequências, a variedade da maçã apresentou pouca influência e a permissividade elétrica diminuiu quase linearmente com a temperatura. Cinéticas de inativação de microrganismos patogênicos (Escherichia coli O157: H7 e Listeria monocytogenes) e enzimas (polifenol oxidase, peroxidase e pectina metilesterase) foram estudadas e modeladas a fim de avaliar os efeitos não térmicos da radiação de micro-ondas. Para ambas tecnologias de processamento foi possível obter uma redução de 5-log10 de E. coli e L. monocytogenes, como recomendado pelo FDA. O processamento de micro-ondas em comparação com o aquecimento convencional aumentou a inativação dos micro-organismos em 18 dos 28 experimentos. As curvas de inativação enzimática preditas para pasteurização a 70 ° C e 80 ° C do suco de maçã mostraram que a pectina metilesterase possui a maior resistência térmica e que não houve evidência de efeitos não térmicos. Uma unidade de escala piloto usada para pasteurizar sucos de frutas foi avaliada e o processo foi modelado e simulado para determinar o histórico de tempo-temperatura. Os tempos médios de residência e os parâmetros de dispersão foram obtidos a partir de experimentos de distribuição do tempo de residência e volumes. Experimentos do processamento térmico utilizando água, como produto alimentício, forneceram coeficientes de transferência de calor em função do número de Reynolds e absorção de energia de micro-ondas. A modelagem matemática foi utilizada para determinar a distribuição de temperatura do percurso do produto, e posteriormente, foram validados. Os resultados mostraram que o aquecimento por microondas focalizadas proporcionou o aumento necessário da temperatura em um tempo curto, com uma contribuição de letalidade de apenas 0,7% em comparação a 59-68%, quando usado somente o trocador de calor convencional, o que configura sobre processamento, podendo diminuir a qualidade do produto. O suco de maçã fresco não clarificado foi submetido à pasteurização por micro-ondas em fluxo contínuo em uma unidade de escala piloto em três temperaturas de processamento (70 ° C, 80 ° C e 90 ° C), dois níveis de vazão e dois sistemas de aquecimento (convencional e micro-ondas). Resultados positivos foram obtidos para polifenol oxidase e peroxidase, mas não para a pectina metilesterase demonstrando ser a enzima mais resistente. Uma avaliação comparativa das mudanças de qualidade foi realizada em amostras de suco de maçã pasteurizado na unidade de fluxo contínuo. O perfil de voláteis do suco de maçã pasteurizado por microondas foi mais semelhante ao suco não pasteurizado em comparação ao suco pasteurizado convencionalmente. Entretanto, ácidos orgânicos totais e açúcares solúveis totais não foram significativamente diferentes no processamento por estas duas tecnologias. Houve um aumento de compostos fenólicos durante o processamento do suco de maçã não clarificado, possivelmente devido a extração de compostos fenólicos presentes no material em suspensão. Além disso, foi observado a mesma tendência na atividade antioxidante determinada pelos métodos de DPPH e ORAC. Em conclusão, este trabalho de doutorado apresenta o potencial da pasteurização por micro-ondas em suco de maçã não clarificado quanto aos aspectos enzimáticos, microbiológicos e de qualidade.

Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-07-24T14:00:49Z No. of bitstreams: 1 sheylamaraschreider.pdf: 2299776 bytes, checksum: 84f8ed707e0526e8398dd54738ae99b4 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-07-25T12:17:16Z (GMT) No. of bitstreams: 1 sheylamaraschreider.pdf: 2299776 bytes, checksum: 84f8ed707e0526e8398dd54738ae99b4 (MD5) / Made available in DSpace on 2018-07-25T12:17:16Z (GMT). No. of bitstreams: 1 sheylamaraschreider.pdf: 2299776 bytes, checksum: 84f8ed707e0526e8398dd54738ae99b4 (MD5) Previous issue date: 2018-04-04 / O mercado de beleza no Brasil ocupa o quarto lugar no ranking mundial de consumo mostrando a importância do setor para a economia. Muitos estudos vinculam que a satisfação do cliente é fundamental para a fidelização e lealdade dos mesmos. Especialistas acreditam que a qualidade percebida é um determinante da satisfação e pesquisas separadas incluem outras variáveis como expectativas, desejos pessoais, emoções, preço, valor, imagem organizacional e desconfirmação das expectativas como determinantes da satisfação. A concorrência acirrada e a exigência crescente dos clientes fazem com que as empresas procurem compreender as necessidades e expectativas dos clientes e assim, direcionar esforços para alcançar a qualidade no serviço e satisfação destes clientes. Identificar e relacionar esses determinantes poderia auxiliar no direcionamento de esforços dos profissionais da área de beleza. O presente trabalho objetivou identificar como os determinantes de satisfação dos clientes de salões de beleza de Juiz de Fora estão relacionados. A metodologia utilizada no trabalho foi o estudo exploratório e descritivo. A escolha deste método se deu pela necessidade de adquirir maior contato com o fenômeno pesquisado e descrevê-lo. Optou-se por usar como base a metodologia proposta por Tinoco mas para a busca dos resultados a análise de correspondência foi a ferramenta utilizada. Para as pesquisas foram utilizados dois questionários já validados. A primeira pesquisa foi elaborada a fim de identificar a relação entre as variáveis determinantes da satisfação e assim criar um mapa perceptual de correlação desses determinantes e a segunda procurou identificar e hierarquizar os atributos de qualidade percebida em serviços. Os resultados mostraram a grande relação de dependência entre qualidade percebida, desconfirmação das expectativas e satisfação. Foi possível observar, também, grande correlação entre imagem, valor e confirmação das expectativas e entre emoções e confirmação das expectativas. Outra dependência encontrada foi entre os determinantes valor e preço. As dimensões que tiveram maior importância atribuída foram funcionários e interação cliente-funcionários. Dentre os determinantes de maior destaque estão competência técnica, higienização e individualização de utensílios, entendimento das necessidades dos clientes, limpeza do ambiente, localização conveniente, horários convenientes de atendimento, possibilidade de marcar hora, compromisso com horário marcado, exatidão do serviço realizado e segurança. / The beauty market in Brazil occupies the fourth place in the world ranking of consumption showing the importance of the sector for the economy. Many studies link that customer satisfaction is fundamental to their loyalty and fidelity. Specialists believe that perceived quality is a determinant of satisfaction and separate searches include other variables such as expectations, personal desires, emotions, price, value, organizational image and disconfirmation of expectations as determinants of satisfaction. The fierce competition and the increasing demand of the clients make the companies try to understand the needs and expectations of the clients and, therefore, direct efforts to reach the quality in the service and satisfaction of these clients. Identifying and relating these determinants could help guide the efforts of beauty professionals. The present work aimed to identify how the determinants of satisfaction of the clients of salons of Juiz de Fora are related. The methodology used in the study was the exploratory and descriptive study. The choice of this method was due to the necessity of acquiring more contact with the phenomenon researched and to describe it. We chose to use as basis the methodology proposed by Tinoco but for the search of the results the correspondence analysis was the tool used. For the surveys, two validated questionnaires were used. The first research was elaborated in order to identify the relationship between the determinants of satisfaction and thus create a perceptual map of correlation of these determinants and the second sought to identify and hierarchize the attributes of perceived quality in services. The results showed the great relationship of dependence between perceived quality, disconfirmation of expectations and satisfaction. It was also possible to observe a great correlation between image, value and confirmation of expectations and between emotions and confirmation of expectations. Another dependency found was between the determinants value and price. The dimensions that were given the most importance were employees and customer-employee interaction. Among the most important determinants are technical competence, hygiene and individualization of utensils, understanding of customer needs, cleanliness of the environment, convenient location, convenient service schedules, possibility of appointment, appointment with schedule, accuracy of service performed and security.

An important issue during architectural design is that besides functional requirements, software architecture is influenced greatly by quality requirements [9][2][7], which often are neglected. The earlier quality requirements are considered, the less effort is needed later in the software lifecycle to ensure a sufficient software quality levels. Errors due to lack of their fulfilment are the most expensive and difficult to correct. Therefore, attention to quality requirements is crucial during an architectural design. The problem is not only to gather the system’s quality requirements, but to establish a methodology that helps to deal with them during the software development. Literature has paid some attention to software architecture in the context of quality requirements, but there is still lack of effective solutions in this area. To alleviate the problem, this paper lays out important concepts and notions of quality requirements in a way they can be used to drive design decisions and evaluate the architecture to estimate whether these requirements are fulfilled. Important concepts of software architecture area are presented to indicate how important quality requirements are during the design and what are the consequences of their lack in a software system. Moreover, a quality requirement-oriented design method is proposed as an outcome of the literature survey. This method is a model taking quality requirements into account at first, before the core functionality is placed. Besides the conceptual solution to the identified problems, this paper also suggests a practical method of handling quality requirements during a design. A recommendation framework for choosing the most suitable architectural pattern from a set of quality attributes is also proposed. Since the literature provides insufficient qualitative information about quality requirement issues in terms of software architectures, an empirical research is conducted as means for gathering the required data. Therefore, a systematic approach to support and analyze architectural designs in terms of quality requirements is prepared. Finally, quality requirement-oriented and pattern-based design method is further proposed as a result of investigating patterns as a tool for addressing quality requirements at different abstraction levels of a design. The research is concerned with the analysis of software architectures against one or more desired software qualities that ought to be achieved at the architectural level. / http://wnukiewicz.pl kareel@gmail.com

Advertising is constantly surrounding us in different shapes, meaning that companies need to stand out in order to invoke people's attention. Advertising reflects the society's current norms which means that the media and society's values affect each other (Fagerström &amp; Nilsson, 2008). Women have for a long time been objectified and presented in stereotypical roles since sexism is a common component in advertising (Grau &amp; Zotos, 2016). An industry that is frequently being accused of promoting an asymmetrical image of women's bodies is the fast fashion industry (Fay &amp; Price, 1994). It is crucial in both a societal- and business perspective to take responsibility when it comes to sexism in advertising. This study aims to examine female consumers attitudes towards quality attributes in advertising within the female fast fashion industry. Given the research purpose of this thesis, the research questions are: 1) How can the quality attributes in the female fast fashion industry be used to satisfy women as customers? 2) How does quality attributes contribute to customer (dis-)satisfaction in the female fast fashion industry? A preliminary study was organized to state consumers’ different attributes of sexism to use in the questionnaire. Followed by this was the main study with Kano pair questions that included 201 respondents. The pair questions were formulated by the attributes identified in the preliminary study. This study shows how all the presented attributes (“Size zero”, “White people”, “CIS-person”, “Functional variation”, “Unrealistic ideals”, “High level of nudity”, “Erotic way”, “Sexual desire”, “Body focus”, “Behind or breasts” and “Lips or mouth”) were classified as “Reversed” which is an indication of dissatisfaction and an urge for the attribute to be the opposite. This thesis demonstrates the relationship between the quality attributes and theories regarding objectification and portrayal of women. The customers’ attitudes towards the quality attributes correlate with the consequences as results of advertising in a sexist way. Businesses within the female fast fashion industry can prioritise the customer requirements for their advertisements in all assistance measurement and estimation of customer satisfaction in order to rise above the current way of advertising and become more customer oriented and to take responsibility and participation in the development of a gender equal society.