Browsing by Issue Date, starting with "2017-03-10"
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- Paio do lombo_Melhoria de um fumado em peçaPublication . Pereira, Ana Regina Nunes; Costa, Rui Manuel Machado daRESUMO O presente relatório foi realizado no âmbito do Estágio Profissionalizante para obtenção do grau de Mestre em Engenharia Alimentar, da Escola Superior Agrária do Instituto Politécnico de Coimbra. O estágio decorreu na empresa Primor Charcutaria Prima, SA. e teve a duração de 6 meses, de Março a Setembro de 2015. O tema deste trabalho surgiu da necessidade de melhorar a aceitação, por parte dos clientes, de um dos produtos da categoria fumados em peça, o paio do lombo. Os objetivos do trabalho consistiram em melhorar o sabor, o aspeto da fatia e as quebras associadas ao produto. Antes de se iniciar a melhorias do produto foram acompanhadas duas produções de paio do lombo para tentar perceber qual poderia ser a causa dos problemas evidenciados. Observou-se que em todas as produções se observavam manchas amarelas e que o problema de quebras de fatiamento era recorrente. Verificou-se que as manchas poderiam estar relacionadas com o carragenato utilizado, que foi diminuído numa primeira fase e totalmente eliminado posteriormente. Em sua substituição foi utilizada proteína de plasma de suíno, conseguindo-se eliminar as manchas e ainda obter melhorias na cor, sabor e retenção de água. Atualmente prosseguem os estudos para melhorar os resultados ao nível da textura e coesão do produto, de modo a reduzir as quebras de fatiamento. Palavras-chave: paio do lombo; manchas amarelas, carragenatos, proteína de plasma de suíno. ABSTRACT The current report was done in the scope of the Vocational internship, to obtain the Master degree on Food Engineering from Escola Superior Agrária do Instituto Politécnico de Coimbra. The internship was made on the company Primor Charcutaria Prima, SA. and the duration was six months, from March to September of 2015. The purpose of this project occurred by the demand to improve the acceptance, by the customers, of one of the products from the smoked pieces category, the "paio do lombo". The objective consisted in improve the flavour, the aspect of the slice and decrease the losses associated with this product. Before starting the process, two productions were accompanied to understand the possible problems with the product. In all the productions two aspects were noticed, some yellow spots and problems slicing the product. The appearing of the spots could be related to the carrageenan used. In a first stage the carrageenan were reduced, and in the end of the process they were totally removed. To replace the carrageenan we introduced Pork plasma protein, and with this the spots were eliminated and it was possible to obtain improvements on the colour, flavour and water retention of the product. Currently the tests and studies are still going, to improve some aspects like texture and consistency of the product, to insure less losses on the slicing procedure. Key-words: paio do lombo (loin), yellow spots, carrageenan, plasm protein
- Measurement of the WZ production cross section in pp collisions at $\sqrt(s) =$ 13 TeVPublication . CMS collaboration (2268 authors); Calpas, Betty; Nayak, Aruna; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Di Francesco, Agostino; Faccioli, Pietro; Ferreira Parracho, Pedro Guilherme; Gallinaro, Michele; Hollar, Jonathan; Leonardo, Nuno; Lloret Iglesias, Lara; Rodrigues Antunes, Joao; Seixas, Joao; Toldaiev, Oleksii; Vadruccio, Daniele; Varela, Joao; Vischia, Pietro; David Tinoco Mendes, Andre; Silva, Pedro; Musella, Pasquale; Pela, JoaoThe WZ production cross section in proton-proton collisions at sqrt(s) = 13 TeV is measured with the CMS experiment at the LHC using a data sample corresponding to an integrated luminosity of 2.3 inverse femtobarns. The measurement is performed in the leptonic decay modes WZ to l nu l' l', where l, l'= e, mu. The measured cross section for the range 60 < m[l'l'] < 120 GeV is sigma(pp to WZ) = 39.9 +/- 3.2 (stat) +2.9/-3.1 (syst) +/- 0.4 (theo) +/- 1.3 (lumi) pb, consistent with the standard model prediction.
- Search for dark matter and unparticles in events with a Z boson and missing transverse momentum in proton-proton collisions at $ \sqrt{s}=13 $ TeVPublication . CMS collaboration (2244 authors); Nayak, Aruna; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Calpas, Betty; Di Francesco, Agostino; Faccioli, Pietro; Ferreira Parracho, Pedro Guilherme; Gallinaro, Michele; Hollar, Jonathan; Leonardo, Nuno; Lloret Iglesias, Lara; Rodrigues Antunes, Joao; Seixas, Joao; Toldaiev, Oleksii; Vadruccio, Daniele; Varela, Joao; Vischia, Pietro; David Tinoco Mendes, Andre; Silva, Pedro; Musella, Pasquale; Pela, JoaoA search for dark matter and unparticle production at the LHC has been performed using events containing two charged leptons (electrons or muons), consistent with the decay of a Z boson, and large missing transverse momentum. This study is based on data collected with the CMS detector in 2015, corresponding to an integrated luminosity of 2.3 fb$^{−1}$ of proton-proton collisions at the LHC, at a center-of-mass energy of 13 TeV. No excess over the standard model expectation is observed. Compared to previous searches in this topology, which exclusively relied on effective field theories, the results are interpreted in terms of a simplified model of dark matter production for both vector and axial vector couplings between a mediator and dark matter particles. The first study of this class of models using CMS data at $ \sqrt{s}=13 $ TeV is presented. Additionally, effective field theories of dark matter and unparticle production are used to interpret the data.