RE - Série 2, n.º 07: (2018)
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- Accessibility, heritage, and project. Re-architectures for everyonePublication . Jové Sandoval, José MaríaIntroduction: Designing to bring new cycles of life to Cultural Heritage requires providing it with new functionalities, making it appealing and safe, and also improving its conditions of use for all individuals. The third issue, accessibility, currently has to be a basic, cross-sectional requisite incorporated in the project process from beginning to end. Objetives: In Architectural schools, the matter of accessibility is usually treated as a collateral issue or as a secondary subject. However, if it is considered to be an authentic project substance, future professions will probably be more committed to it. Methods: Analysis of the state of the issue based on various published studies and of the problem areas involved in applying it. The students’ experiences in their training were also analyzed, based on their work on the ruins of the San Antón Monastery in Castrogeriz, on the Camino de Santiago [The Way of St. James]. Results: When accessibility is considered from the beginning of a project, as just another requisite, better architectonic solutions are achieved. Conclusions: Focusing on learning about the problem areas involved in the use of Cultural Heritage by all people makes it possible to dig deeper into one of the most significant ingredients in architecture: sensory perception. Reflecting about the work in Castrogeriz can be a source of ideas that contribute to the architectonic debate on accessibility.
- Web application for the analysis of assessment testsPublication . Prata, Paula; Duarte, Luís; Ferrão, MariaIntroduction: An assessment test enables the evaluation of an individual’s competence or ability. Such tests are important for both teaching and professional training institutions, as well as for the recruiting of human resources in the enterprise. Objectives: The present paper introduces the “Evaluate” web application, for the analysis of assessment tests. Methods: The design and implementation of the application is described, which allows the management of assessment items, used to constitute evaluation tests, upon which results the main descriptive statistic values used under the classical test theory in the analysis of assessment tests are calculated. The application was developed in Python, within the Django framework, and tested with real assessment tests. Results: Scores are assigned to each assessment item, and various statistics — such as difficulty and discrimination index, point-biserial correlation, test internal consistency coefficient — can be obtained upon the answers of the subjects, as well as a graphic analysis of the performance of each subject on each assessment item, as well as on the test as a whole. Conclusions: The “Evaluate” application makes a meaningful contribution to a better knowledge of assessment tools used in competence evaluation, by allowing the detection of inconsistencies and the consequent improvement in the process.
- Elasto-plastic shear behavior of reinforced honeycomb and auxetic reentrant latticesPublication . Carneiro, Vitor; Meireles, José
- The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysisPublication . Skendi, Adriana; Papageorgiou, Maria; apastergiadis, EfthimiosIntroduction: Malting was generally used to produce fermentable sugars from starch in order to permit alcoholic fermentation. Variation in the starch microstructure and crystallinity affects its water solubilisation as well as and its breakdown from the enzymes Objectives: The starch microstructure is explored in order to understand and possibly modify the malting process of a Greek barley variety if needed. To address the issue, a combination of microscopy and X-ray diffraction inspection methods were used to evaluate the variation of the starch granule morphology and the degree of crystallinity of starch. Methods: The effect of malting on the microstructure of barley starch was investigated for one Greek barley cultivar (Seirios). The barley seeds were provided from ELGO-DEMETER, Institute of Plant Breeding and Genetic Resources (Thessaloniki, Greece). The steeping was performed at 14°C (several soaking and aerating circles) until barley reached the desired moisture content. Then the steeped barley was allowed to germinate at 15°C. The germination was stopped by drying at 40-45°C for at least 20h (dry malt). The malt was obtained by kilning for 6 hours at 100°C. The barley, dry malt and malt were milled to pass through a 0.8mm screen before being analysed. Light microscopy photographs with Congo red staining were used to identify variation in the starch granule morphology. Moreover, the x-ray diffraction analysis of the barley meal, dry malt and malt millings were obtained. Finally, the analysis of X-ray diffractograms was performed in order to calculate relative crystallinity and the crystallite size of the starch. Results: The results demonstrated variations in the morphology of the starch granules. The stained light microscopy photographs revealed that the starch granules in barley were round, greater, smooth, and granular, and that of the dry malt and the malt appeared smaller and more elongated with scratches on the surface. The stained confocal microscopy photographs showed the beginning of the starch damage on the surface of the granules. X-Ray diffractographs revealed that the crystallinity of the barley starch was increased during dry malt production and then decreased during kilning but still remained greater than the native barley starch. Conclusions: Malting under the specified conditions, affected the morphology of the starch granules of Seirios variety as well as the crystallinity of the starch suggesting the partial degradation of the starch during steeping and germination as well as during kilning.
- Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditionsPublication . Pinto, Ricardo; Reis, Núria; Barbosa, Carla; Vaz-Velho, ManuelaIntroduction: Boar taint is an off-odour/off-flavour found in meat from entire male pigs due to two main compounds: androstenone and skatole. The incidence of boar taint is of concern when considering the use of entire males for pork meat production. Objectives: This study aims at evaluating sensory characteristics of meat from entire male pigs raised under specific conditions in order to reduce or eliminate the boar taint. Methods: Belly meat from entire male pigs raised under six different conditions (normal housing versus improved housing) and feeding with different levels of added inulin (0%, 3% and 6%) was analysed. A Quantitative Descriptive Analysis (QDA®) methodology was applied to samples, previously cooked and presented in closed jars, and the panel, composed by 10 trained panellists, was asked to assess odour and flavour of skatole and androstenone, texture and sweet flavour. Results: Significant differences (p<0.05) were found between samples concerning skatole and androstenone odour and flavour, and texture compared to control samples. Conclusions: As expected, the boar taint was stronger in samples where no addition of inulin and no improved conditions were applied. It can be concluded that the inulin addition into pig feed have positive effects when conjugated with better housing conditions.
- Influence of kilning temperature on chemical composition of a Greek barley malt and its wort propertiesPublication . Skendi, Adriana; Papageorgiou, MariaIntroduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other barley varieties rather than native ones are commonly used. Thus, this research aims to evaluate the effect of kilning temperature in improving malting ability of a Greek barley cultivar. Methods: Barley kernels were malted in the Food Process Engineering Laboratory - Pilot Plant of ATEITh (Thessaloniki). The malted barley was first dried at 40-45°C (dry malt) and then kilned. The kilning of germinated barley was performed at three different temperatures (80, 90 and 100°C for 6h), in order to produce three different malts. Barley, dry malt and malted kernels were analysed for their moisture, ash, protein and β-glucan content whereas their respective worts, for extract content of the malt, colour, specific gravity and specific viscosity. The total fermentable sugars as well as their profile were also determined. Finally, the malts were compared with a commercial malt. Results: Factors such as malt moisture, β-glucan content, malt colour, malt extract and specific viscosity were significantly affected by the kilning process. Contrary, the ash and protein contents in the malt were not significantly affected. The malt produced from the Greek barley cultivar showed β-glucan, specific gravity and specific viscosity values similar to the commercial sample. Conclusions: The present study revealed that the malt and wort quality of the Greek barley cultivar (Seirios) can be significantly improved by optimizing the kilning temperature.
- Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like productPublication . Barros, Diana; Sobrosa, Cristina; Pinheiro, Rita; Fonseca, Susana; Vaz-Velho, ManuelaIntroduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
- Implementation of statistical process control in a bottling line in winnery industryPublication . Abreu, António; Requeijo, José; Calado, JoãoIntroduction: The great demand of the markets has led to situations in which the production systems are characterized by the production of several batches but of small size. This new paradigm requires that adequate techniques be developed, both in terms of planning and in terms of Statistical Process Control (SPC), since there may be situations where it is not possible to collect enough data to properly estimate the parameters of the process (mean and variance). Objectives: Implementation of Statistical Process Control techniques in a wine industry in order to improve its final product. Methods: Whenever there is not enough data to properly estimate the parameters of the process, the suggested approach, is to adopt the developments proposed by Charles Quesenberry. In this case, the statistic of the sample at time i is transformed through the estimations of the process parameters using the information obtained (data) until the instant (i-1). The univariate study of process capability is performed through the capability indices QL and QU. Thus, in this paper, two situations of statistical control are addressed, one in which a univariate study is done, based on Q charts, and another in which the multivariate study is made, based on the MQ charts. Results: This study comprised the implementation of the SPC) of a wine brand that has low production volumes, in the process of bottling wine, which is considered a critical step since some care is needed, such as avoiding the occurrence of microbiological contaminations or oxidation of the wine. Conclusions: Whenever it is not possible to apply traditional control charts the use of the control Q charts (univariate analysis) and the control MQ charts (multivariate analysis) are the most appropriate choice not only for the control of one or more products but also for several sets of quality characteristics.
- How learning theories can be applied in accounting educationPublication . Silva, IlídioIntroduction: Having expertise in accounting is not enough to be an effective accounting educator. Knowledge about learning theories, learning styles, different types of assessment, and the variety of available teaching methods, is also fundamental to be a good accounting educator. Objectives: Analyse which learning theories can be applied in accounting education and how they can help accounting educators to improve the learning process according with their competences. Methods: Literature review about the professional accountant competencies and analysis of the learning theories application in accounting education. Results: Based on certain learning theories (behaviourism, humanism, cognitivism, social cognitivism, and constructivism), provide a set of recommendations to accounting educators in order to improve the learning process. Conclusions: Even if an educator has a very good academic background, and significant professional experience in the teaching area; even if he uses innovative teaching technologies, if the educator does not listen learners; if the educator does not understand that each individual learner has a different background, cultural experience and way of learning; if the educator does not understand that there is no standardized way to teach, this educator will not succeed.