Eficácia, aperfeiçoar a produção, minimizar custos relativos e otimizar recursos disponíveis são desafios aos quais se deparam os serviços de alimentação coletiva no Brasil. Este estudo procurou avaliar os recursos disponíveis de uma unidade de alimentação e nutrição - UAN, visando subsidiar a implementação do sistema cook-chill. Para realização do estudo foram utilizados dois tipos de proteína animal, o lagarto (músculo semitendinosus) e o peito de frango (pectoralis major) com o emprego das técnicas cook-chill e convencional. O estudo foi divido em três etapas. A primeira avaliou a capacidade instalada a partir da observação dos recursos necessários, tais como, mão de obra empregada, estrutura física relacionada a equipamentos e custo. Os resultados evidenciaram um baixo índice de produtividade de mão de obra quando comparado a outras UAN. O custo total da preparação alimentícia aumentou 2,7% com o emprego da técnica cook-chill quando comparado à técnica convencional. Este aumento foi causado principalmente pelo maior tempo no emprego da mão de obra, de consumo de energia elétrica e no uso da capacidade instalada. Esta, por sua vez pode ser considerada suficiente para a implementação da técnica cook-chill. Na segunda etapa, identificou-se os pontos críticos de controle - PCC - de preparações com o emprego da técnica cook-chill. Testes preliminares definiram o tempo e temperatura do tratamento térmico empregado, devendo ser a temperatura de forno de 160°C até atingir 89°C no centro geométrico por 4 minutos para carne bovina (lagarto) e 2 minutos para carne a base de ave (peito de frango), respectivamente, num tempo total de processo de 2 horas e 25 minutos, binômios suficientes para reduzir 11D do microrganismo alvo do estudo, o Clostridium botulinun type E. Para o emprego da técnica cook-chill, identificou-se como pontos críticos de controle, a partir do método recomendado pelo Codex alimentarius, as etapas de cocção, armazenamento e regeneração, para as duas preparações. Na terceira etapa aplicou-se a técnica cook-chill visando comparar os resultados em relação aos aspectos sensoriais, físicos, químicos e microbiológicos com a técnica convencional. O rendimento total das preparações com o emprego da técnica convencional foi menor quando comparado ao cook-chill, para ambas as proteínas, exceto nas amostras de lagarto com cook-chill que tiveram um rendimento maior no armazenamento durante cinco dias, justificado pela influência da retenção de água provido pelo acondicionamento em saco a vácuo. O emprego da técnica cook-chill e o tempo de armazenamento não influenciaram nos resultados para pH, força de cisalhamento e cor objetiva, para nenhum dos tipos de carnes. As contagens microbiológicas revelaram-se satisfatórias, mesmo para as amostras armazenadas sob refrigeração no período mais longo. Quanto à análise sensorial as duas técnicas obtiveram uma aceitação acima de 60% nos atributos sensoriais avaliados. Concluiu-se que a UAN poderá substituir a técnica convencional, uma vez que obteve resultados satisfatórios de aceitação da técnica cook-chill, principalmente no tempo de armazenamento em até 5 dias a 3°C, e demais análises. Do mesmo modo, essa técnica apresentou-se vantajosa devido à maior facilidade operacional, sugerindo a redução do tempo de produção, a otimização da mão de obra e equipamentos disponíveis o favorecimento do aumento da produção. / Effectiveness, improving the production, minimize costs and optimize available resources are challenges which face the collective power services in Brazil. This study sought to evaluate the resources of a unit of foodservice, aiming to support the implementation of the cook-chill system. To conduct the study were used two types of animal protein, the semitendinosus beef and fillet of chicken breast (pectoralis major) with the use of cook-chill techniques (zero time and five days of storage) and conventional. The study was divided into three stages. First, it was evaluated the installed capacity from observing the necessary resources, such as labour, physical structure related to equipment and cost analysis. While using conventional techniques, the results showed a low labor productivity rate when compared to other foodservice units. The total cost increased to 2.7% with the use of cook-chill technique when compared to the conventional technique, caused mainly by higher use of labor, consumption of electricity and installed capacity, which may be considered sufficient for the implementation of the cook-chill technique. In the second stage, it was identified the critical control points - CCP - of preparations with the use of cook-chill technology. Preliminary tests defined time and temperature of cooking should be 160°C of oven temperature, up to reach 89°C at geometric center for 4 minutes, to semitendinosus beef, and 2 minutes for the chicken breast, respectively, in a total time process of 2 hours and 25 minutes, binomial of time enough to reduce 11D of the study target microorganism, Clostridium botulinun type E. For the implementation of the cook-chill technique it was identified, as critical control points from the method recommended by the Codex alimentarius, the steps of cooking, storage and regeneration, for both of preparations. The third stage applied the cook-chill technique in order to compare its results with the conventional technique, on the sensory, physical, chemical and microbiological aspects. The overall process yield with the conventional technique was lower than in the cook-chill technique for both proteins, except in the lizard samples cook-chill with time of storage of 5 days, that shown a higher process yield, that can be explained by the influence of water retention provided by storage in a vacuum bag. The use of cook-chill technique did not influence the results for pH, shear force, objective color, the storage time, for any of the types of meats, as well as microbiological counts proved to be satisfactory even for the preparations of meats under longer periods of refrigeration. The sensory analysis of two techniques gained acceptance over 60% in the sensory attributes evaluated. In conclusion, the foodservice unit can replace the conventional technique for cook-chill technique, according to satisfactory results of analyzed parameters, particularly for storage time up to 5 days at 3°C, also provides greater operational convenience, reduced production time, and labour optimization creating conditions for further production increase.

第一章：諸論 一、樂府源流二、研究動機三、各章順序四、各節要旨 第二章張籍及其樂府詩 第一節：張籍小傳第二節：張籍樂府詩的命題第三節：張籍樂府詩的內容分析一、 暴露戰爭罪惡的樂府詩二、諷諭社會問題的樂府詩１．諷諭重稅２．諷諭徭役３． 諷諭官吏４．諷諭仙思三、代婦女訴怨的樂府詩第四節：張籍樂府詩的形式一、句 式二、平仄三、用韻四、語法第五節：張籍樂府詩的表現技巧一、比興二、設問三 、比擬四、警句五、結構第六節：小跋 第三章：王建及其樂府詩 第一節：王建小傳第二節：王建樂府詩的命題第三節：王建樂府詩的內容分析一、 厭惡戰爭的樂府詩二、諷諭社會的樂府詩三、議論生死的樂府詩四、為宮女訴怨的 宮詞樂府詩第四節：王建樂府詩的形式一、句式二、古體與近體絕句第五節：王建 樂府詩的表現技巧一、鑲嵌二、疊句三、疊字四、結構第六節：小跋 第四章：白居易及其樂府詩 第一節：白居易小傳第二節：白居易樂府詩的命題第三節：白居易樂府詩的內容分 析一、長恨砍與琵琶行二、體恤民困的樂府詩三、褒美節烈的樂府詩第四節：白居 易樂府詩的形式一、句式二、用韻三、對仗四、語法第五節：白居易樂府詩的表現 技巧一、諷諭二、疊句三、用典四、結構第六節：小跋 第五章：元稹及其樂詩的命題 第一節：元稹小傳第二節：元稹樂府詩的命題第三節：元稹樂府詩的內容分析一、 諷女禍亂國的樂府詩二、設苛徵厭戰的樂府詩三、諷仕途艱險樂的樂府詩第四節： 元稹樂府詩的形式一、句式二、對仗、三、語法第五節：元稹樂府詩的表現技巧一、 比興 二、諷諭三、結構第六節：小跋 第六章：劉禹錫及其樂府詩第一節：劉禹錫小傳第二節：劉禹錫樂府詩的命題第三節 ：劉禹錫樂府詩的內容分析一、寫巴蜀民歌的竹枝樂府詩二、歌武陸土俗呡風的樂府 詩三、感喟懷古的樂府詩第四節：劉禹錫樂府詩的形式一、句式二、詩體與內容的關 係第五節：劉禹錫樂府詩的表現技巧一、摹狀二、比擬三、結構第六節：小跋 第七章：韓愈及其樂府詩 第一節：韓愈小傳第二節：韓愈樂府詩的命題第三節：韓愈樂府詩的內容分析一、鬱 鬱不得行其志的樂府詩二、諷權奸亂政的樂府詩三、厭惡是非混淆的樂府詩第四節： 韓愈樂府詩的形式一、句式二、平仄三、用韻第五節：韓愈樂府詩的表現技巧一、怪 字與怪詞二、感喟句三、語助詞四、結構第六節：小跋 第八八章：孟郊及其樂府詩 第一節：孟郊小傳第二節：孟郊樂府詩的命題第三節：孟郊樂府詩的內容分析一、北 貧困無助的樂府詩二、設苛徵虐民的樂府詩三、諷征戍不休的欒府詩第四節：孟郊樂 府詩的形式一、句式二、平仄三、對仗第五節、孟郊樂府詩的表現技巧一、感嘆二、 比興三、結構第六節：小跋 第九章：李賀及其樂府詩 第一節：李賀小傳第二節：李賀樂府詩的命題第三節：李賀樂府詩的內容分析一、懷 才不遇的樂府詩二、感喟人生短促的樂府詩三、多病苦吟的樂府詩四、對歷史人事追 懷的樂府詩五、對鬼狐神仙遐思樂的樂府詩第四節：李賀樂府詩的形式一、句式二、 雜言體的用韻三、古體詩的對仗第五節：李賀樂府詩的表現技巧一、用字二、奇句三 、結構第六節：小跋 第十章：結論 一、中唐樂府是否入樂二、樂府詩集古題與新題歸類的矛盾三、無法確認的－－疑似 樂府詩四、中唐樂府詩人多喜新題樂府五、樂府與變文詩歌有關聯六、樂府詩衰微與 詞的興起七、中唐樂府詩的影響附：參考書目 /

Cereal rye (CR), the most common and effective nitrogen (N) scavenging cover crop option in the Midwest, is often utilized in cropping systems to reduce nitrate loss for environmental benefits. To increase environmental efficiency in Midwest corn cropping systems, we must increase the overall adoption of CR. However, due to the yield reduction potential (6%) for corn planted after CR termination, CR is primarily recommended before soybean. To increase CR adoption, we must develop adaptive fertilizer management practices that achieve competitive grain yields relative to cropping systems where CR is not adopted. Therefore, the objectives of this study are to determine (1) the effect of CR and starter nitrogen rate on corn growth and nitrogen content. (2) the optimum starter nitrogen rate to achieve agronomic optimum corn yield following CR. (3) the impact of phosphorus (P) at starter on plant growth, nitrogen content, and yield with the inclusion of CR. For our study, five starter N rates were applied in a 5x5 cm band to both CR and non-CR plots, concentrations ranged from 0-84 kg N ha^-1in 28 kg N ha^-1 intervals. Total N applied was the same for each treatment, relative to its location, and was split between starter N at planting and sidedress applied at growth stage V6 relatively. Although CR termination took place at least two weeks before planting, CR decreased corn grain yield at one of three locations by an average of 8%, nitrogen recovery efficiency (NRE) by 27%, and R6 total N content by 23%, relative to the conventional control (non-CR 0N), when no starter N was applied. At one of three locations, starter N rates of 56 kg N ha^-1, 56 kg N ha^-1plus 17 kg P ha^-1, and 84 kg N ha^-1 increased corn grain yield, in CR plots, and 56 kg N ha^-1 plus 17 kg P ha^-1 increased corn grain yield in non-CR plots. Phosphorus increased corn grain N content at growth stage R6 in one of three locations and did not impact corn grain yield at all locations. We conclude that the inclusion of starter N at planting has the potential to increase agronomic productivity in CR corn cropping systems in soil environments with a high capacity to mineralize soil N. However, further research is required to refine our starter N results to find an optimum starter N rate to apply before planting corn following CR.