Browsing by Issue Date, starting with "2014-03-07"
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- Análise instrumental em iogurtes e manteigaPublication . Gomes, Susana Patrícia de Pinho; Seabra, InêsRESUMO Com o desenvolvimento e inovação dos produtos alimentares, surge uma preocupação acrescida com a qualidade dos alimentos, de forma a satisfazer os requisitos do público-alvo. Neste trabalho, pretendeu-se avaliar as características de textura dos iogurtes e sensoriais da manteiga. Para análise da textura nos iogurtes foi utilizado o texturómetro, as amostras analisadas foram submetidas às mesmas condições de análise de forma a perceber as alterações na textura causadas por alterações na formulação do produto ou mesmo do sistema de produção.Na avaliação das características sensoriais da manteiga, foi essencialmente avaliada qual a influência do teor de oxigénio dissolvido na nata na rancificação da manteiga.A metodologia utilizada para medição do teor de oxigénio dissolvido na manteiga foi o oxímetro. Os resultados obtidos permitem perceber de que forma a temperatura e o aroma nos iogurtes sólidos de aroma influenciam a textura, de que forma a textura evolui ao longo do tempo de vida, e qual a influência da alteração de ingredientes na formulação. Este trabalho permite ainda perceber qual a influência do teor de oxigénio dissolvido na principal matéria-prima da manteiga, a nata, na sua rancificação. Palavras-chave:Qualidade, textura, iogurtes, manteiga, rancificação, oxigénio dissolvido. V ABSTRACT With the development and innovation of food products increased with food quality concerns, so as to satisfy the requirements of the target audience appears. In this study, we sought to evaluate the characteristics of sensory texture of yoghurt and butter. For texture analysis in the yogurt texturometer was used , the samples were subjected to the same conditions of analysis in order to understand the changes in texture caused by differences in product formulation or even the production system . In evaluating the sensory characteristics of butter , which was essentially evaluated the influence of dissolved oxygen in cream content in the rancidity of the butter. The methodology used for measuring the oxygen content dissolved in butter was the oximeter. The results allow to understand how the temperature and smell the aroma of yoghurt solids influence the texture , how the texture evolves over time of life , and the effect of the change of ingredients in the formulation . This work also allows realizing the influence of the dissolved oxygen content in the main raw material of butter, cream, in its rancidity. Key-words: Quality, texture, yogurt, butter, sensory characteristics.
- Modification of jet shapes in PbPb collisions at $\sqrt {s_{NN}} = 2.76$ TeVPublication . CMS collaboration (2222 authors); Hollar, Jonathan; Nayak, Aruna; Calpas, Betty; Almeida, Nuno; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Faccioli, Pietro; Ferreira Parracho, Pedro Guilherme; Gallinaro, Michele; Nguyen, Federico; Rodrigues Antunes, Joao; Seixas, Joao; Varela, Joao; Vischia, Pietro; Lloret Iglesias, Lara; David Tinoco Mendes, Andre; Musella, Pasquale; Silva, Pedro; Pela, Joao; Leonardo, NunoThe first measurement of jet shapes, defined as the fractional transverse momentum radial distribution, for inclusive jets produced in heavy-ion collisions is presented. Data samples of PbPb and pp collisions, corresponding to integrated luminosities of 150 inverse microbarns and 5.3 inverse picobarns respectively, were collected at a nucleon-nucleon centre-of-mass energy of sqrt(s[NN]) = 2.76 TeV with the CMS detector at the LHC. The jets are reconstructed with the anti-kt algorithm with a distance parameter R = 0.3, and the jet shapes are measured for charged particles with transverse momentum pt > 1 GeV. The jet shapes measured in PbPb collisions in different collision centralities are compared to reference distributions based on the pp data. A centrality-dependent modification of the jet shapes is observed in the more central PbPb collisions, indicating a redistribution of the energy inside the jet cone. This measurement provides information about the parton shower mechanism in the hot and dense medium produced in heavy-ion collisions.
- Searches for light- and heavy-flavour three-jet resonances in pp collisions at $\sqrt{s} = 8$ TeVPublication . CMS collaboration (2214 authors); Hollar, Jonathan; Nayak, Aruna; Calpas, Betty; Almeida, Nuno; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Faccioli, Pietro; Ferreira Parracho, Pedro Guilherme; Gallinaro, Michele; Nguyen, Federico; Rodrigues Antunes, Joao; Seixas, Joao; Varela, Joao; Vischia, Pietro; Lloret Iglesias, Lara; David Tinoco Mendes, Andre; Musella, Pasquale; Silva, Pedro; Pela, Joao; Leonardo, NunoA search for three-jet hadronic resonance production in pp collisions at a centre-of-mass energy of 8 TeV has been conducted by the CMS Collaboration at the LHC with a data sample corresponding to an integrated luminosity of 19.4 inverse femtobarns. The search method is model independent, and events are selected that have high jet multiplicity and large values of jet transverse momenta. The signal models explored assume R-parity-violating supersymmetric gluino pair production and have final states with either only light-flavour jets or both light- and heavy-flavour jets. No significant deviation is found between the selected events and the expected standard model multijet and t t-bar quark background. For a gluino decaying into light-flavour jets, a lower limit of 650 GeV on the gluino mass is set at a 95% confidence level, and for a gluino decaying into one heavy- and two light-flavour jets, gluino masses between 200 and 835 GeV are, for the first time, likewise excluded.