ESAV - DIA - Resumos de eventos científicos não indexados à WoS/Scopus
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- Assessing Cultural Variations in Nutrition Environment Measures Survey in Stores (NEMS-S): A Global Perspective on Food Availability and QualityPublication . Florença, Sofia de Guiné e; Simões J; Amaro da Costa, Cristina Isabel; Cunha Silva Reis Lima, Maria Joao; Guiné, Raquel; Teixeira-Lemos, Edite
- Investigação e formação em questões de género com criançasPublication . Pereira A; Paula Pereira de Oliveira Cardoso, Ana; Almeida M; Lacerda José, Carla Sofia Pereira; Ferreira, Manuela; Margarida Campos, Sofia; Pereira, Antonino; Guiné, RaquelIntrodução: As questões de género são um tema fundamental nas sociedades atuais, que importa debater desde cedo, a fim de contribuir para o desenvolvimento de uma cidadania plena (Alvarez & Vieira, 2014). Por isso, quisemos perceber em que medida as crianças já têm interiorizados alguns conceitos em relação às diferenças de géneros e a importância de uma intervenção educativa ao nível do 1.P Ciclo do Ensino Básico (CEB). Método: O estudo consistiu numa investigação sobre as práticas (Ponte, 2002; Cardoso, 2014), utilizando diferentes técnicas de recolha de dados (pesquisa documental, observação participante, questionário e uma entrevista focus group). Participaram 24 crianças, 8 meninos e 16 meninas do 4.2 ano, com idades compreendidas entre os 9 e 11 anos, de uma escola pública de um agrupamento de escolas do concelho de Viseu. Resultados: Os dados obtidos revelaram que as crianças tinham já conhecimentos prévios sobre o assunto na linha do que a sociedade veicula. Todavia, a intervenção realizada levou a que muitos dos alunos(as) modificassem as suas perspetivas e se tornassem mais conscientes da influência de alguns estereótipos de género. As crianças manifestaram espanto por algumas situações abordadas, nomeadamente relativas às profissões, sobre as quais não tinham ainda refletido e, em geral, demonstraram concordância em haver direitos iguais tanto para homens como para mulheres no meio social e profissional. Conclusão: A educação para a igualdade de género é essencial em todo o percurso educativo. Com ela, as crianças têm a possibilidade de desconstruir preconceitos enraizados na sociedade, de desenvolver a sua personalidade de forma integral e de vir a exercer os seus direitos cívicos com assertividade no futuro.
- Enhancing Honey Quality Control Using Vibrational Spectroscopy TechniquesPublication . Anjos, O.; Paula, Vanessa B.; Guiné, Raquel; Estevinho, L.M.Ensuring the quality of honey is vital for consumer safety, product authenticity, and maintaining its market value. Given honey's economic importance, developing a rapid and cost-effective method to certify its quality is essential. Fourier-transform infrared spectroscopy with Attenuated Total Reflection (FTIR-ATR) and FT-RAMAN techniques have been extensively used in food analysis, particularly for honey. This study aims to compare the effectiveness of these two techniques in the quality control of honey. Calibration models were performed using Partial Least Squares Regression models for the parameters of total acidity, reducing sugars, hydroxymethylfurfural (HMF), electrical conductivity, ash content, proline content, diastase index, total flavonoids and phenolic compounds content. The calibration models for each parameter demonstrated determination coefficients greater than 0.965 for FTIR-ATR and greater than 0.983 for FT-RAMAN. The residual prediction deviation (RPD) values were higher than 5.5 for FTIR-ATR and higher than 7.6 for FT-RAMAN. Although both techniques provided excellent results, it can be concluded that FT-RAMAN is a more accurate technique compared to FTIR-ATR for the evaluation of the physicochemical characteristics of honey.
- Empirical correlation to estimate the optimum jet velocity of an air curtainPublication . Goncalves, J. C.; Costa, José; Figueiredo, A. Rui; Lopes, AntónioThis paper presents the results of a parametric study to quantify the influence of some thermal and geometrical parameters (door height) on the performance of an Air Curtain Device (ACD). The experimental facility consists of two similar adjacent rooms connected by a door over which the ACD device was installed. The tracer gas technique was used to calculate the sealing effect achieved with the air curtain at different jet velocities. Using a commercial CFD software, a numerical study was also performed to simulate the heat and mass transfer phenomena, as well as the aerodynamic sealing efficiency. A good agreement was observed between experimental and numerical results, showing that the optimum discharge velocity of the ACD air jet increases almost linearly with the door height, as well as with the temperature difference between both sides of the air curtain. It was possible to establish an empirical correlation that predicts reasonably well the optimum discharge jet velocity of a vertical air curtain device, depending on the temperature difference and the doorway height. An electronic device can be included in the ACD enabling the automatic adjustment of the air curtain jet velocity based this correlation, in order to continuously operate close to maximum sealing efficiency.
- A Study on the Sealing Efficiency of Air Curtains: 2D and 3D ApproachesPublication . Goncalves, J. C.; Costa, J.; Figueiredo, R.; Lopes, A.In industrial refrigerated spaces, such as retail stores, where sometimes doors must be open for long periods, the infiltration loads can represent more than half of the total refrigeration load. The use of air curtains can significantly reduce the air infiltration through doorways and, at the same time, it allows the free access by persons and equipment [1]. Besides the experimental research, computational fluid dynamics (CFD) has been commonly used, either adopting a two dimensional (2D) approach [1] or, more recently, through a three-dimensional (3D) perspective [2,3]. This work presents a numerical and experimental study on the performance of air curtain devices in the aerodynamic sealing of access doors of refrigerated spaces. For this propose, a 3D numerical model was developed aiming at the simulation of the turbulent non-isothermal airflow generated by the air curtain since the moment the door is opened. The calculation domain represents a laboratory scale model consisting of two similar adjacent rooms connected by a doorway over which the air curtain device is installed. One of these rooms represents a refrigerated chamber and the other, the outdoor environment. The numerical study was carried out using a commercial CFD code (ANSYS-CFX) and the turbulence effects were approached by k-_SST turbulent model. In the experimental study, the tracer gas technique was used to estimate the air exchange rate through the doorway in the initial period of the transient process and consequently assess the sealing effect obtained with the air curtain device operating at different jet velocities. The numerical results show that the air curtain simulated is appropriate to protect the doorway in its whole width, and a good agreement is verified with the experimental measurements. Results of a simplified 2D approach are also shown and compared with the 3D simulation
- Estudo experimental e numérico do escoamento de um jacto plano originado por um dispositivo de cortina de arPublication . Goncalves, J. C.; Costa, José; Figueiredo, A. Rui; Lopes, AntónioNos domínios comercial ou industrial, são muito utilizadas barreiras aerodinâmicas – designadas por cortinas de ar – para confinar ambientes específicos. Neste trabalho apresenta-se o estudo experimental do jacto originado por um equipamento de cortina de ar. Recorrendo à Mecânica de Fluidos Computacional (CFD, foi também realizado um estudo numérico - 3D. Os resultados obtidos por ambas as vias, experimental e numérica, permitiram a caracterização detalhada do escoamento do jacto, sendo coerentes com o esperado para o problema físico em estudo, e coerentes entre si. Um dos aspectos interessantes observados nos ensaios experimentais, foi que o nível de turbulência inicial do jacto se situou sempre abaixo dos 5%, para as diferentes velocidades impostas ao jacto, o que confirma um bom projecto do bocal de descarga
- Characterization of some recipes including honeyPublication . Ferrão, Ana Cristina; Correia, Paula; Guiné, Raquel P. F.Honey is a natural food product used for nutritional, as well as medical purposes since ancient times. This work intended to analyze the use of honey in gastronomy. For that purpose, there were analyzed 150 recipes that included honey as an ingredient. The recipes were classified according to different criteria, namely the dish type, confection method, type of ingredient and the moment that honey was incorporated into the recipe. The results showed that the main dishes with meat and also bakery products were the ones that included more recipes with honey. The majority of the recipes involved cooking methods, with more relevance for roasting, grilling and baking. Moreover, honey was essentially used as a secondary ingredient, except for deserts and it was mostly incorporated in the beginning. The most relevant nutrients that were combined with honey were flour, bread, onion, salmon, chicken, butter, cheese, egg, milk, lemon, pepper, garlic, olive oil, sugar and salt. This work showed that honey has a wide range of applications as an ingredient in gastronomic preparations.
- Professional training in the beekeeping sector: characterization and identification of needsPublication . Guiné, Raquel P. F.; Costa, Cristina Amaro DaThe beekeeping sector is demanding, requires knowledge and updated information to be able to deal with the challenges related with climate change, stress, pollution, and other harmful effects from the surrounding environment. Hence, this work intended to make a characterization of the needs in professional training in the beekeeping sector and how these needs can be fulfilled through courses and other actions to help beekeepers to maintain updated. The work was carried out in seven European countries (Croatia, Estonia, Finland, Italy, Norway, Portugal, Spain, Total), and the data was collected through a questionnaire survey, translated into the native languages in all the participating countries. The results revealed that the topics of highest interest for the beekeepers were apiary health and pest control and also colony management throughout the year. The most relevant sources of information are family and professional training/courses. The most valued forms of training are in-person and in workplace/internships, although the digital supporting resources are preferred instead of printed material. The learning materials most valued were videos but also books/paper manuals were considered relevant. The field visits were also greatly appreciated by the participants, and the most preferred assessment format was the realization of practical exercises. In conclusion, this work produced valuable information that can be utilized to design training actions and course to the professionals in the beekeeping sector to enhance their knowled
- The Use of 3D-Printing Technology in the Food IndustryPublication . Guiné, RaquelThe development of 3-dimensional printers has allowed a great development in many other subsidiary and parallel areas, from the industrial production to the final user. This technology has also found a good deal of applicability in the food supply chain, particularly in areas of industrial processing, culinary preparations or even consumer applicability. Hence, the aim of this work is to make a balance of these applications, which is pivotal for the success of this technology, and to show its potentialities in the domain of food. The findings suggest that, although 3D printed food is still a novel trend, its adoption by professionals and consumers is rising and expected to experience a huge growth in the future, powered by the technological developments allied to food properties design. The foods that can be printed in 3D are limited and that is dependent on the food processing required for each food. Material extrusion is by far the most common process for 3D printing food. This requires paste-like materials to work with (inputs) such as purées, mousses, and other viscous foods like, for example, chocolate ganache. Although 3D printers are particularly useful for architecting intricate food shapes and designs, it must be kept in mind that, in most times, they do not actually cook the ingredients. In this way, either the edibles are ready for consumption or, alternatively, they must be cooked in a separate equipment after the printing process finalizes. However, there are exception, and a case can be cited in which the 3D-printig is coupled to heating – the case of the PancakeBot, which is a machine that makes pancakes by extruding the batter directly onto a hotplate. Some advantages of 3D-printing include easy reproducibility, unconventional food production and consumption, or personalization of meals. Nevertheless, there are also disadvantages, like the time necessary to print one individual food item. For example, while a very simple six-layer design can be printed in a sort time (7 minutes), more detailed food designs take more than 45 minutes per unit. This can compromise scale up of the technology from laboratory to industrial scale. In conclusion, this technology has much to offer to the food sector, either at the industrial level or for culinary preparations, and the future holds a great deal of opportunities to further explore its applications.
- Food Structure and Texture: Industrial Relevance and Measurement TechniquesPublication . Guiné, RaquelOne of the most important properties of solid foods is texture, which corresponds to a set of physical properties, perceived by human senses such as audition or touch. These properties are linked to the internal structure of the material, this in turn being determined by the molecular interactions of its constituents. Cells play an important role in the structural characteristics of a food. For example, plant cells are surrounded by a cell wall that determines cell shape and intercellular cohesion, providing mechanical strength and rigidity, thereby defining the texture of plant foods. Additionally, texture is also associated with food composition. Among foods’ components, starch is one that most contributes to texture changes. Starch is a relevant component in a diversity of bakery products, which are an important sector of the food industry globally and are part of regular diets of many people. Hardness is a physical property of the material that is most used in texture evaluation. It is often fundamental in the quality of the product and can be decisive in its acceptability by the consumer (ex: crispy chips or soft bread). Besides the relevance for consumer acceptance, texture is also highly important in a more technological/industrial perspective. Some examples of the industrial relevance of texture include prevention of mechanical injuries to fruits all the way along the supply chain; selection of raw materials destined for processing, especially freezing, drying or canning; quantification of changes due to industrial food processing; in product development and in quality control. There are two types of approaches used to assess food texture: through instrumental methods or by sensorial analysis. Instrumental methods encompass the measurement of the physical properties using equipment, like penetrometers or texturometers. They allow the quantification of a wide variety of textural properties, including hardness. In contrast, sensory tests are carried out by a number of panellists/judges, with or without training, in a tasting room, following standardized procedures. Since the information provided by both types of tests is complementing in many situations both are carried out and the correlation between sensory and instrumental texture is investigated, like in product development. When it comes to industrial processing, instrumental texture analysis is the viable option, for being easier, cheaper and faster. This work presents some case studies that evaluate textural properties in a diversity of bakery products, by both, instrumental measurements as well as sensorial evaluations.