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Influência dos sistemas de produção, convencional e orgânico, na qualidade da cana-de-açúcar (Saccharum spp) e do açúcar mascavo
(Universidade Federal de São Carlos, 2012-09-27) Minguetti, Fausto Fabrício; Borges, Maria Teresa Mendes Ribeiro; https://lattes.cnpq.br/1800048119205212; https://lattes.cnpq.br/0771443950144010
The brown sugar is a sweetener with nutritional characteristics, obtained directly from the concentration of sugarcane juice freshly extracted. Its production does not require usage of any chemical additives, so that it is preserved most of the original constituents of sugarcane, without any exogenous substances. This makes this product having a higher nutritional quality thau crystal sugar or refined. To evaluate the influence of fertilization, organic and conventional, in sugarcane and muscovado sugar, it was conducted an experience with six fertilization systems in randomized complete block with four replications. The canes were analyzed and later or were produced muscovado sugars that were analyzed for their physico-chemical and sensorial quality. The physico-chemical analyzes comprised the following parameters: sucrose (pol), Brix, purity, reducing sugars (AR), total reducing sugars (ART), fiber, amino acids, phenolics, potassium, pH, acidity, ash and moisture. For sensory analysis it was used the Quantitative Descriptive Analysis (QDA) by nineteen tasters. A vi preference test with 50 consumers was also performed rating a hedonic scale of 9 points. The results showed that the different fertilization systems did not influenced the physico-chemical quality of the cane. Only phenolic content showed statistical differences for different treatments. These differences, however, are very small. Regarding the physico-chemical and sensorial qualities of the sugar, despite some differences, all treatments provided sugars with good acceptance. It is noteworthy that the organic system seeks a better environmental balance bringing social and long lasting sustainable benefits.
Interação entre ergonomia e projeto: o trabalho do operador de descoqueamento em uma refinaria de petróleo
(Universidade Federal de São Carlos, 2012-09-27) Rodrigues, Daniela da Silva; Camarotto, João Alberto; https://lattes.cnpq.br/1427853773681255; https://lattes.cnpq.br/4444573469390879
This work, developed by a partnership between Ergo&Ação ergonomic group from the Federal University of Sao Carlos and an oil refinery from the state of Sao Paulo, Brazil, has as its primary focus the dialogue between ergonomics and design in the face of a decoking operator work situation. The origin of this demand is related to the occurrence of accidents that happened in the coking unit of the refinery, specifically during the decoking operation. To contribute to the understanding of the determinants and conditioning factors and the mechanisms of this operation, we attempted to systematize the actions of the operators and use their perceptions in the development of the design process. The theoretical background for this work was based on the social process of design, on the Ergonomic Workplace Analysis method (EWA), that is aligned with the corporative guidelines and standards of Health, Safety and Environment of the refinery, and on the Future Activity Approach. The results show two distinct rationales that guide designers of the refinery in the development of conceptual design processes of the company. The interaction between ergonomics and design in the conceptual designs favored the collective construction, enabling ergonomics to act as a member that integrates the conflict of values, representing the various actors in this process.