Academic literature on the topic 'Cashew apples'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Cashew apples.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Cashew apples"
1
Hanh, Nguyen Thi, Nguyen Thi Trang, Nguyen Thi Minh Anh, et al. "Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium Occidentale L.) Harvested from Binh Phuoc (Vietnam)." Current Research in Nutrition and Food Science Journal 12, no. 1 (2024): 115–24. http://dx.doi.org/10.12944/crnfsj.12.1.09.
Full textAbstract:
Nowadays, cashew trees are mainly cultivated to collect cashew nuts, leading to the large amounts of cashew apples (known as the by-product of the cashew industry) being eliminated due to astringent taste caused by tannin. This is the reason why although cashew apples contain many nutritious compounds as vitamin C, polyphenols, sugars, antioxidants are still underutilized in manufacturing beverages. Hence, aiming to evaluate the potential of cashew in terms of effect of pretreatment methods on extraction yield and nutritional values of extracted cashew apple juice, the organic cashew apples collected in Binh Phuoc, Vietnam were examined. The impact of 11 pretreatment methods including blanching cashew apple in different media and incubating in pectinase on extraction yield, tannin and other nutritional values were evaluated. Using enzyme Pectinex Ultra SP-L 0.01% in 2 hours gave extraction yield of 83.89±0.4% which was highest compared to other examined pretreatment methods in the study. Enzymatic pretreatment resulted in 36.5% reduction in tannin content and other nutritious values changed slightly. The obtained results emphasis the potential of cashew apples as a raw material for nutritional beverage production in hope of reducing the quantity of discarded cashew apples. Consequently, this study developed methods in order to add economic value to cashew apple and decrease the negative impacts of the cashew industry to the environment.
2
Akyereko, Yaw Gyau, Faustina Dufie Wireko-Manu, Francis Alemawor, and Mary Adzanyo. "Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization." International Journal of Food Science 2022 (January 6, 2022): 1–10. http://dx.doi.org/10.1155/2022/2749234.
Full textAbstract:
Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Based on these findings, education of the stakeholders on value addition or processing of the apples at household and industrial levels and provision of stimulus packages to private processors are recommended to maximize cashew apple utilization in Ghana.
3
Winklmair, Moritz, Robert Sekulic, Jonas Kraus, Pascal Penava, and Ricardo Buettner. "A deep learning based approach for classifying the maturity of cashew apples." PLOS One 20, no. 6 (2025): e0326103. https://doi.org/10.1371/journal.pone.0326103.
Full textAbstract:
Over 95% of cashew apples are left to waste and rot on the ground. However, both cashew nuts and the often overlooked cashew apples possess significant nutritional and economic value. The cashew apple constitutes the major part (90%) of the cashew fruit, with the nut forming a modest portion (10%). Cashew nuts can be harvested and processed even after lying on the ground, but cashew apples are more delicate. Assessing the maturity status of these apples still requires human visual observation due to the challenges posed by their moisture content. Timely harvesting is crucial, as the pseudofruit is prone to microbial infections upon hitting the ground, making the process time- and labor-intensive. In this study, a Deep Learning based image classification model is presented, which can be used to automatically identify mature cashew apples. The model achieved an accuracy of 95.58% in classifying the cashew apples (immature vs. mature). Overall, the results highlight the potential of Deep Learning models for the classification of cashew apples and other fruits for precision agriculture purposes. This approach could enhance the harvesting process by enabling the utilization of the entire fruit and reducing the need for manual labor, thereby unlocking the full economic potential of the cashew tree.
4
Babarinde, G. O., F. O. Afolabi, G. B. Balogun, and Z. Lawal. "Quality Characteristics of Cashew Apple Juice as Affected by Pre-Treatment Techniques." Journal of Food and Agriculture 16, no. 2 (2023): 1–18. http://dx.doi.org/10.4038/jfa.v16i2.5287.
Full textAbstract:
Cashew apples deteriorate easily when kept for a few hours after plucking. The astringency of cashew apples has also limited its utilization and overall acceptability. This study, therefore, evaluated the effect of pretreatments on the quality of cashew juice. Fresh cashew apples were cleaned and pre-treated by blanching at 50 °C, 60 °C, 70 °C and 80 °C for 20 minutes and another batch of cashew apples was dipped in a brine of 5% concentration (w/v) at 80 °C for 20 minutes. Then, cashew juice was extracted from pre-treated apples and subjected to physicochemical, vitamins, minerals, anti-nutrient, and sensory analysis. The cashew apple blanched at 70 °C had the highest total solid, pH, and brix with the values 14.16%, 4.27, and 11.30 respectively. All these values differed significantly from the untreated samples except the brix. Samples blanched at 80 °C had the highest vitamins A and B1 (0.192 and 0.26 mg/100 g) and cashew apples blanched at 50 °C had the highest vitamins B2, B3, and C (0.68, 0.29, and 69.00 mg/100 g) which differed significantly from the untreated sample. The potassium, calcium, iron, and zinc ranged from 137.27 to 312.14 mg/100 g, 235.78 to 510.32 mg/100 g, 17.86 to 40.77 mg/100 g, and 0.22 to 0.55 mg/100 g, respectively. All treated samples had significantly higher mineral composition than the untreated cashew apple juice. The anti-nutritional factor ranged from 1.12 to 1.39 mg/100 g for total phenol, 0.12 to 0.28 mg/100 g for flavonoid, and 0.67 to 0.83 mg/100 g for tannin. Both treated and untreated cashew apple juice had no coliform. The result of the sensory evaluation showed that brine-treated juice had a higher acceptability value than other samples. Hence, pre-treatments of cashew apples enhanced the mineral and vitamin contents of the juice and increased the general acceptability.
5
Aluko, Angela, Edna Makule, and Neema Kassim. "Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania." Current Research in Nutrition and Food Science Journal 11, no. 2 (2023): 719–34. http://dx.doi.org/10.12944/crnfsj.11.2.22.
Full textAbstract:
The tropical cashew tree, Anacardium occidentale L., has remarkable potential. The tree produces the pseudo-fruit known as the cashew apple and nuts. The apple is sweet, juicy, and loaded with dietary fiber, phytonutrients, minerals, and vitamin C. Despite having high nutritional content, the cashew apple is neglected in low-technological nations like Tanzania, primarily because of negligence over the well-known nut, its perishability, and its astringent taste. Contrarily, cashew apples are processed into various goods in high-income nations where food processing and technology improvements have been realized. Cashew apple products include juice, syrup, wine, alcohol, dietary fiber extracts, and animal feed. However, inadequate technologies and skills for postharvest handling and value addition have led to a considerable loss of cashew apples, contributing to pronounced food and nutrition insecurity. This review documents the production of cashew apples in Tanzania and reveals the fruit's critical underutilization and potential nutrition and economic opportunities. This documentation may call for interventions to create awareness of the importance of cashew apples in social-economic, food, nutrition and health, empower locals, and invite new processing technologies to diversify and extend shelf-life. The ultimate goal is to promote the utilization of this abandoned nutritious fruit. Such approaches may reduce postharvest losses and impact food and nutrition security and the social-economic empowerment of smallholder farmers.
6
Olayinka, Jayeola. "Salvaging Cashew Apples Through Processing into Simulated Cashew Meat." Nutrition and Food Processing 7, no. 4 (2024): 01–04. http://dx.doi.org/10.31579/2637-8914/167.
Full textAbstract:
Cashew tree (Anacardium occidentale) is a cash crop mainly grown for its nuts. The dried apple is a good source of protein and non-digestible fibre that is essential to prevent many diseases as it helps in bowel movements to remove waste and non-digestible food materials from human system. The dried apple was obtained from extracting juice from the whole apple before drying. The use of apple which is a by-product can be an opportunity for diversifying activities on the farm. The farmers' revenue can increase through various opportunities which, exist for using cashew apples. However, these opportunities are presently not utilised adequately since most farmers are of the peasant status and has no knowledge on how to process the apple. Due to its high rate of perishability, cashew apples will not require to be transported over long distances and need to be processed, if possible, at the farm settlements. Simulated cashew meat was processed by subjecting cashew apple to juice pressing, blanching, salting and different methods of drying. The products obtained were subjected to physiochemical analysis, sensory evaluation and shelf-life studies. The percentage values for pH, moisture, crude protein and crude fiber contents were 4.71, 9.33, 18.31 and 14.32 respectively. The meat-like substance developed from cashew apple was very similar to dry meat. The sensory analysis revealed that there were no significant differences between processed cashew meat when compared with dry meat. The products were stable at room temperature for three months, studies on going to extend the shelf life further. Production of simulated cashew meat as a substitute for both meat consumers and vegetarians had come as a way of adding value to cashew apples that waste away in our cashew farms during peak seasons.
7
Dakuyo, Roger, Kiessoun Konaté, Abdoudramane Sanou, et al. "Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso." BioMed Research International 2022 (October 11, 2022): 1–12. http://dx.doi.org/10.1155/2022/1800091.
Full textAbstract:
The cashew plant is an allogamous plant that produces two types of fruits: the nut and the cashew apple. The present study was conducted to perform a comparison of proximate and phytonutrient compositions of cashew (Anacardium occidentale L.) nuts and apples from different geographical areas of Burkina Faso. For this purpose, 60 samples of apples and kernels were collected from the three main cashew cultivation areas. The nutritional potential of cashew nuts and apples produced was evaluated to enhance their food processing. Protein, carbohydrates, lipids, dietary fibers, ascorbic acid, tannins, anthocyanins, chlorophyll, lycopene, and β-carotene contents were assessed. The results revealed high contents of lipids ( 50.42 ± 2.3 g/100 gDW), proteins ( 22.32 + − 1.8 g/100 gDW), and starch ( 12.05 ± 1.27 g/100 g DW) in almonds. Apples, on the other hand, are rich in lipids, ascorbic acid ( 387.45 ± 17.4 mg/100 g), soluble sugars ( 387.45 ± 17.4 mg/100 g,), and pigments (lycopene, anthocyanin, β-carotene, and chlorophyll). In summary, almonds may be suitable as a source of lipids and related products. Apples can be used as natural antioxidants and produce juices. All of these data are important clues for cashew by-product processing. These results obtained provide a scientific basis for their food and economical valorization of cashew fruits.
8
Lopes, Mônica Maria de Almeida, Maria Raquel Alcântara de Miranda, Carlos Farley Herbster Moura, and Joaquim Enéas Filho. "Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones." Ciência e Agrotecnologia 36, no. 3 (2012): 325–32. http://dx.doi.org/10.1590/s1413-70542012000300008.
Full textAbstract:
Lately, tropical fruit consumption has increased due to a higher knowledge of its nutritional and therapeutic value. The aim of this work was to evaluate the antioxidant potential of cashew apples from different early dwarf clones during their ripening. The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven ripening stages. They were analyzed for vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol content and total antioxidant capacity. Clone BRS 265 ripe cashew apple presented the highest vitamin C content (279.37 mg x 100 g-1). The ripe BRS 189 cashew apple is colored bright red, and its total anthocyanin content was the highest (21.16 mg x 100 g-1). The yellow flavonoids content was higher for ripe CCP 76 and BRS 189 cashew apples with 56.32 and 50.75 mg x 100 g-1, respectively. The highest levels of extrable polyphenols and antioxidant capacity were observed in CCP 09 in the first five ripening stages. The antioxidant activity of cashew apples (Anacardium occidentale L.) is mainly attributed to polyphenol content (r = 0.90; p < 0.01), and, therefore, they may be considered relevant sources of antioxidant compounds, which are necessary for human health. Cashew apples are consumed fresh which confers direct benefits for human health and present high potential for the development of new products with functional properties.
9
Dao, T. P., D. V. Nguyen, T. Y. N. Tran, et al. "Effects of tannin, ascorbic acid, and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution." Food Research 5, no. 1 (2021): 409–16. http://dx.doi.org/10.26656/fr.2017.5(1).454.
Full textAbstract:
Cashew apple (Anacardium occidentale) is considered as a by-product of the cashew processing industry. Efficient utilization of this material source contributes to valorization of cashew and reduces the burden of agricultural waste placed on the environment. This study investigated the effects of various blanching conditions on the total tannins, the ascorbic content and the phenolic contents of cashew apples. The three parameters including blanching temperature, blanching duration and salt concentration of the blanching solution were considered. It was found that optimal blanching conditions (heating at 70°C, NaCl concentration at 1% within 2 mins) resulted in cashew apples with vitamin C content and tannin retention rate of about 78.125% and 45% compared to those of the fresh samples, respectively. The cashew apple texture seemed to be insensitive to the heating process, however, the colors (mainly red gamuts of carotenoids) were lost during blanching.
10
Léon, HAMIAN Ettien, KAKOU Kouassi Enerst, KADJI Beugré Romuald Léonce, SORO Doudjo, ABO Kouabenan, and ELLEINGAND Fattoh Eric. "Impact of Harvest Stage on Some Physicochemical and Biochemical Parameters of Ripe Cashew Apples (Anacardium occidentale L.) Grown in Côte d’Ivoire." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 299–311. https://doi.org/10.9734/ejnfs/2025/v17i31668.
Full textAbstract:
Aims: Harvest stage of mature cashew apples is of the significant factors that determines their physicochemical and biochemical properties, those properties have an impact on the quality, the processing potential, and the overall valorization of cashew apples. Objectives: This study aims at identifying an optimal harvest stage for a rational valorization of the cashew apple. Materials and Methods: In terms of methodological approach, 18 samples of 1 to 2 kg cashew apples (red and yellow) at ripening stages 1, 2 and 3 were collected from Yamoussoukro, Katiola and Korhogo. A combined analysis of physicochemical and biochemical parameters was used to determine the contents of pH, titratable acidity, refractometric dry extract, polyphenols, flavonoids, total tannins, reducing and total sugars in the extracted juices. Results: The red and yellow stage 2 juices presented the best PH (3.7 to 5; 3.8 to 3.9) the highest levels of dry extract refractometry (9.6 to 11.34; 9.30 to 10.94) as well as the dry matter (12.464 to 13.907; 12.361 to14) content in the three localities. This same observation was revealed with total sugars 130.66 to 152.23 g/L and 94.01 to 165.24 g/L respectively for cashew apples from the three localities. Furthermore, the contents of flavonoids (986.66 mg/L; 1933.33 mg/L), polyphenols (2156.66 mg/L; 1933.33 mg/L) for the locality of Korhogo, polyphenols (1546.66 mg/L; 1633.33 mg/L) for the locality of Katiola and flavonoids (1800 mg/L; 2280 mg/L) for the locality of Yamoussoukro successively for red and yellow apples. Conclusion: In view of the results obtained, the cashew apples of stage 2 give off the best physicochemical and biochemical profile. The choice of harvest stage 2 for ripe cashew apples therefore appears to be a key factor in optimising their physico-chemical and biochemical characteristics. This could directly influence their quality, nutritional value and economic potential.
Dissertations / Theses on the topic "Cashew apples"
1
Samamad, Nancy Taera Ibraimo. "Cashew apple quality by near infrared spectroscopy technique." Universidade Federal de Viçosa, 2016. http://www.locus.ufv.br/handle/123456789/8350.
Full textAbstract:
Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-08-17T18:47:10Z
No. of bitstreams: 1
texto completo.pdf: 1087445 bytes, checksum: 5455e17b910bc123ebaf158d92ef3bce (MD5)<br>Made available in DSpace on 2016-08-17T18:47:10Z (GMT). No. of bitstreams: 1
texto completo.pdf: 1087445 bytes, checksum: 5455e17b910bc123ebaf158d92ef3bce (MD5)
Previous issue date: 2016-03-08<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>O cajueiro (Anacardium occidentale L.) é uma planta de grande importância econômica para o Nordeste brasileiro, pela diversidade de produtos e quantidade de empregos gerados. A crescente demanda por produtos saudáveis associados ao aumento no consumo do caju de mesa incentivou o desenvolvimento de tecnologias para monitorar os critérios de qualidade. Esses critérios são determinados por meio de análises destrutivas, que são normalmente demoradas, com custos altos e não leva em consideração a variabilidade individual do caju. Visando substituir essas análises, a espectroscopia de infravermelho próximo (NIRS) permite a determinação simultânea e não destrutiva de vários atributos de qualidade. NIRS é uma técnica rápida que correlaciona as propriedades de absorção de energia em regiões do espectro electromagnético com a composição e concentração de moléculas através de modelos de regressão desenvolvidos por meio da quimiometria. O objetivo deste estudo foi desenvolver modelos preditivos em NIRS para o dispositivo de bancada e portátil visando estimar propriedades físico-químicas tais como firmeza, pH, sólidos solúveis totais (TSS), açúcares solúveis (SSC), acidez titulável (TA), sabor, ácido ascórbico (vitamina C), carotenóides, flavonóides totais, polifenóis extraíveis totais (TEP) e atividade antioxidante para o monitoramento da qualidade do pedúnculo de caju. Para o dispositivo de bancada, os modelos foram construídos com 34 amostras de 17 genótipos a partir de espectros coletados no modo de refletância. Os modelos preditivos obtidos para firmeza e pH apresentaram valores de coeficiente de determinação para validação cruzada (R2CV) de 0.92 e 0.84, respectivamente, enquanto que para os coeficientes de determinação para a validação externa (R2P) foram de 0.87 para firmeza e 0.78 para pH. A relação do desempenho do desvio para validação cruzada (RPDCV) apresentaram valores de 3.0 e 2.4 e, para a validação externa (RPDP) se obtiveram valores de 2.4 e 2.2 para firmeza e pH, respectivamente, indicando boa capacidade de predição. Para as variáveis do metabolismo primário, os valores obtidos para o R2CV foram de 0.86 para SSC, 0.83 para TSS, 0.90 para TA e de 0.80 para sabor, sendo que os valores de R2P foram de 0.78, 0.75, 0.85 e 0.73, respectivamente. Os valores apresentados para RPDCV foram, respectivamente, de 2.6, 2.4, 3.1 e 2.1 para SSC, TSS, TA e sabor, enquanto que os valores de RPDP foram de 2.0 para SSC e TSS, 3.0 para TA e 1.8 para sabor. No metabolismo secundário, foram obtidos modelos com valores de 0.87 para R2CV e de 0.85 R2P para vitamina C, apresentando boa capacidade de predição tanto para validação cruzada como para validação externa, com valores de RPDCV e de RPDP de 2.6 e 2.8. Para carotenoides, modelos com R2CV e R2P de 0.89 e 0.79 foram obtidos, com RPDCV e de RPDP 2.9 e 2.0, respectivamente, enquanto que para flavonóides totais, foram obtidos valores de 0.86 para ambos R2CV e R2P e, valores de RPDCV de 2.6 e de 2.0 para RPDP. Modelos obtidos para TEP tiveram valores 0.90 para R2CV e de 0.89 para R2P, bem como valores de RPDCV de 3.2 e 2.5 de RPDP, sendo que para atividade antioxidante foram obtidos modelos com valores de R2CV e R2P de 0.87 e de 0.81, respectivamente, com valores de RPDCV de 2.7 e 2.2 para RPDP. Para o dispositivo portátil, foram obtidos modelos preditivos de 75 amostras provenientes de 21 diferentes genótipos sendo que para firmeza, pH, TSS, TA, sabor e vitamina C os valores de R2CV foram de 0.77, 0.75, 0.90, 0.85, 0.80 e 0.89, respectivamente com a média do erro relativo de -1.1%, 0.2%, 0.5%, -1.3%, 2.6% e 4.9%. Para essas variáveis, foram obtidos valores de coeficientes de determinação para previsão (R2P) de 0.76, 0.72, 0.88, 0.85, 0.82 e 0.83 com os coeficientes de variabilidade do erro padrão de previsão (SEP) de 18.2%, 3.0%, 5.6%, 19.6%, 15.4% e 12.1%. Além destes, realizou-se um experimento de monitoramento de qualidade do caju de mesa refrigerado por NIRS ao longo de nove dias. Foram utilizados quatro genótipos com três repetições onde se avaliou TSS, vitamina C e pH analisados em parcelas subdividida no tempo.<br>The cashew tree (Anacardium occidentale L.) is a plant with great economic importance for the Brazilian Northeast, due to diversity of products and the amount of jobs generated. Growing demand for healthy products associated an increase in table cashew consumption encouraged the development of technologies to monitor quality criteria. These criteria are determined by destructive analyses, which are usually time-consuming, with high costs and do not take into account the individual cashew variability. Aiming to replace these analyses, the near-infrared spectroscopy (NIRS) allows simultaneous and nondestructive determination of multiple quality attributes. NIRS is a rapid technique that correlates the energy absorption properties in regions of the electromagnetic spectrum with the composition and concentration of molecules through regression models developed by chemometrics. The aim of this study was to develop predictive models in NIRS for bench top and portable device to estimate physical-chemical properties such as firmness, pH, total soluble solids (TSS), soluble sugars (SSC), titratable acidity (TA), flavor, ascorbic acid (vitamin C), carotenoids, total flavonoids, total extractable polyphenols (TEP) and antioxidant activity for monitoring cashew apple quality. For the bench device, the models were constructed with 34 genotypes of 17 samples collected from the reflectance spectra mode. The predictive models obtained for firmness and pH showed determination coefficient values for cross-validation (R2CV) of 0.92 and 0.84, respectively, while for external validation or prediction, coefficients of determination (R2P) were 0.87 for firmness and 0.78 for pH. The residual prediction deviation of cross-validation (RPDCV) have presented values of 3.0 e 2.4 and for external validation values of 2.4 and 2.2 were obtained for firmness and pH, respectively, indicating a good predictive ability. For variables of primary metabolism, the obtained values for R2CV were 0.86 for SSC, 0.83 for TSS, 0.90 for TA and 0.80 for flavor and the R2P values were respectively of 0.78, 0.75, 0.85 and 0.73. The presented RPDCV values were 2.6, 2.4, 3.1 and 2.1 for SSC, TSS, TA and flavor, while RPDP obtained values were 2.0 for SSC and TSS, 3.0 for TA and 1.8 for flavor. In secondary metabolism, models with 0.87 values for R2CV were obtained with R2P of 0.85 for vitamin C. These models presented good ability to predict both cross-validation and external validation with RPDCV and RPDP values of 2.6 and 2.8, respectively. Carotenoids models presented R2CV and R2P values of 0.89 and 0.79, with RPDCV and RPDP of 2.9 and 2.0, respectively, while for total flavonóides, models were obtained with values of 0.86 for both R2CV and R2P as well as RPDCV values of 2.6 and 2.0 to RPDP. Models obtained for TEP has presented values of 0.90 for R2CV and 0.89 to R2P and RPDCV values of 3.2 as well as 2.5 for RPDP. Antioxidant activity models were obtained with R2CV and R2P values of 0.87 and 0.81, respectively, and RPDCV values of 2.7 and 2.2 for RPDP. For portable device predictive models, 75 samples from 21 different genotypes were collected and evaluated of which firmness, pH, TSS, TA, flavor and vitamin C presented R2CV values of 0.77, 0.75, 0.90, 0.85, 0.80 and 0.89, respectively, with the average relative error of -1.1%, 0.2%, 0.5%, -1.3%, 2.6% and 4.9%. For these variables were obtained coefficients of determination values for prediction (R2P) of 0.76, 0.72, 0.88, 0.85, 0.82 and 0.83 with standard error of prediction (SEP) coefficient of variability of 18.2%, 3.0%, 5.6%, 19.6%, 15.4% and 12.1%. Besides these, a quality monitoring experiment in cold storage was evaluated by NIRS over nine days. Four genotypes were used with tree repetitions for TSS, vitamin C and pH assessment evaluated in split plot in time.
2
Pereira, Ana Lucia Fernandes. "Production and spray drying of probiotic beverage made from the fermentation of cashew apple juice." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=9268.
Full textAbstract:
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The objective of this study was to develop a probiotic cashew apple juice ready to drink and in the dehydrated form through spray drying. The first stage of the study was the optimization of Lactobacillus casei NRRL B-442 cultivation in cashew apple juice, to optimize the proper inoculum amount and the fermentation time. The optimum conditions for probiotic cashew apple juice production were: initial pH 6.4, fermentation temperature of 30ÂC, inoculation level of 7.48 log CFU/mL (L. casei) and 16 h of fermentation process. Cashew apple juice showed to be as efficient as dairy products for L. casei growth. In a second stage, the stability of probiotic cashew apple juice stored for 42 days at 4ÂC was evaluated. Analyses were conducted in the non fermented cashew apple juice (control), and in the fermented juices with L. casei NRRL B-442, with 8% (w/v) of sucrose (sugar table), after fermentation, and without the addition of sugar. The viability of the probiotic bacteria, sugars and organic acids content, color, antioxidant and enzymatic activity, and sensory characteristics were evaluated during the storage. Viable cell counts increased in the probiotic cashew apple containing sucrose along the storage period. Moreover, the fermentation lead to the preservation of the ascorbic acid content, which had a less intense reduction in the fermented cashew apple juices compared to the non fermented sample. The antioxidant activity and total polyphenolic compounds of cashew apple juice had a similar trend. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In these samples, a higher reduction of the enzymatic activity of polyphenoloxidase and peroxidase activity was observed. During the storage, the increase in the chroma values indicated that yellowness was reinforced, being well accepted by consumers. The sensory attributes (aroma, flavor, acidity and color) of probiotic cashew apple juice were positively influenced by storage under refrigeration for 42 days. In the third stage of the research, the effects of dehydration by spray drying in cashew apple juice containing L. casei NRRL B-442 was assessed and the influence of storage temperature on the viability of L. casei NRRL B-442 and physical properties of the powder were evaluated during 35 days of storage. The drying agents used were: 20% (w/v) maltodextrin or 10% (w/v) maltodextrin + 10% (w/v) arabic gum. The powder of probiotic cashew apple juice showed satisfactory levels of L. casei survival, during drying. During storage, the addition of 10% (w/v) maltodextrin + 10% (w/v) arabic gum kept microbial viability within satisfactory levels when the powder was subjected to cooling at 4ÂC. However, greater differences in the reconstituted powder color and higher rehydration time were obtained in this condition. On the other hand, the addition of 20% (w/v) maltodextrin provided better yield. In conclusion, cashew apple juice is a good substrate for the probiotic beverage production, and the condition of drying agents 10% maltodextrin + 10% arabic gum is adequate to maintain satisfactory levels of L. casei NRRL B-442 survival for 35 days, in the powder of probiotic cashew juice stored at 4ÂC.<br>O objetivo desta pesquisa foi elaborar um produto probiÃtico à base de suco de caju pronto para beber, como tambÃm, na forma desidratada obtida pela secagem por aspersÃo (spray drying). A primeira etapa da pesquisa consistiu em otimizar as condiÃÃes de crescimento do Lactobacillus casei NRRL B-442 em suco de caju, a quantidade adequada de inÃculo e o tempo de fermentaÃÃo. As condiÃÃes Ãtimas para produÃÃo do suco de caju probiÃtico foram: pH inicial de 6,4, temperatura de fermentaÃÃo de 30ÂC, quantidade de inÃculo de 7,48 log UFC/mL (L. casei) e 16 h de fermentaÃÃo. O suco de caju mostrou ser tÃo eficiente quanto os produtos lÃcteos para o crescimento de L. casei. Em uma segunda etapa, foi avaliada a estabilidade da bebida probiÃtica de caju estocada por 42 dias a 4ÂC. Foram realizadas anÃlises no suco de caju nÃo fermentado (controle) e nos sucos fermentados com L. casei NRRL B-442, adicionado ou nÃo de 8% (p/v) de sacarose depois da fermentaÃÃo. Durante a estocagem, foram realizadas as determinaÃÃes de viabilidade de L. casei NRRL B-442, conteÃdo de aÃÃcares e Ãcidos orgÃnicos, cor, atividade antioxidante e enzimÃtica e aceitaÃÃo sensorial. Foi observado que o nÃmero de cÃlulas viÃveis aumentou no suco de caju contendo sacarose ao longo da estocagem. AlÃm disso, a fermentaÃÃo proporcionou um efeito conservante no conteÃdo de Ãcido ascÃrbico que teve uma reduÃÃo menos intensa, com a estocagem, nos sucos fermentados, quando comparados com o controle. A atividade antioxidante e o conteÃdo de polifenÃis apresentaram similar tendÃncia. ReaÃÃes que reduzem o valor nutricional causadas por enzimas foram minimizadas nas amostras fermentadas durante a estocagem. Nessas amostras foi observada maior reduÃÃo da atividade enzimÃtica da polifenoloxidase e peroxidase. Durante a estocagem, o aumento do croma indicou que a cor amarela foi intensificada, sendo bem aceita pelos consumidores. Os atributos sensoriais (aroma, sabor, acidez e cor) do suco de caju probiÃtico foram positivamente influenciados pela estocagem sob refrigeraÃÃo por 42 dias. Na terceira etapa da pesquisa, foi avaliado o efeito da desidrataÃÃo por spray drying no suco de caju contendo L. casei NRRL B-442, alÃm de avaliar a influÃncia da temperatura de estocagem sobre a viabilidade de L. casei e nas propriedades fÃsicas do pÃ, durante 35 dias de estocagem. Os agentes de secagem usados foram: 20% (p/v) de maltodextrina ou 10% (p/v) de maltodextrina + 10% (p/v) de goma arÃbica. O suco de caju probiÃtico desidratado por spray drying apresentou nÃveis satisfatÃrios de sobrevivÃncia de L. casei NRRL B-442, durante a secagem. Durante a estocagem, a adiÃÃo de 10% (p/v) de maltodextrina + 10% (p/v) de goma arÃbica manteve a viabilidade microbiana dentro de nÃveis satisfatÃrios quando o pà foi submetido à refrigeraÃÃo a 4ÂC. Entretanto, maiores diferenÃas na coloraÃÃo do pà reconstituÃdo e maior tempo de reidrataÃÃo foram obtidos nesta condiÃÃo. Jà a adiÃÃo de 20% (p/v) de maltodextrina proporcionou melhor rendimento. Em conclusÃo, o suco de caju pode ser utilizado como substrato para o desenvolvimento de bebida probiÃtica, e a condiÃÃo dos agentes de secagem de 10% de maltodextrina + 10% de goma arÃbica mostra-se adequada para manter os nÃveis satisfatÃrios de L. casei NRRL B-442 por atà 35 dias, no suco de caju probiÃtico desidratado estocado a 4ÂC.
3
Pinheiro, Ãlvaro Daniel Teles. "Technical and economic feasibility of ethanol production in cashew apple juice from Saccharomyces cerevisiae flocculant." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15056.
Full textAbstract:
nÃo hÃ<br>Given the current situation in which it is the global energy sector, biofuels have been gaining more space, earning special attention the ethanol, which has shown growing demands. From this scenario, the objective of this work was to develop a bioprocess technically and economically practicable for ethanol production from cashew apple juice, using yeast Saccharomyces cerevisiae (CCA008) genetically modified containing a flocculent gene (FLO5α). The work was divided in 4 four stages that are linked throughout the study. In the first stage was evaluated the temperature influence (26, 30, 34, 38 and 42ÂC), the inoculum concentration (3, 5, 8 and 10 g.L-1) and the stirring speed (80, 150, 300, 490, 650 and 800 rpm), so it could be determined the best conditions to maximize ethanol production. It was observed that the temperature operating parameter, the initial cellular concentration, substrate concentration and stirring exerted influence on the alcoholic fermentation of the cashew apple juice. The best performance to the fermentative process (98,8 %) happened when the process was conducted at 34 ÂC, under 150 rpm stirring and 5 g.L-1 of initially cell concentration. The second stage was intended to describe the process efficiency in face of the operation parameters evaluated in fermentation. To this end, it was successfully used statistic models to describe the interaction between the initial substrate concentration, temperature, initial cell concentration, stirring and their possible effects on the yield. The model that best fit the experimental data was used to obtain the optimum conditions from the operating variables, indicating the following conditions as great: substrate concentration (S0) of 102 g.L-1, temperature (T) at 34ÂC, inoculum concentration (X0) of 5 g.L-1 and stirring (Agit) of 140 rpm, predicting a 98,80 % of efficiency. In the third stage was studied ethanol production in optimum conditions, being used to implement the scale up process, in which the data obtained in a 1L bioreactor batch were used to predict the fermentation behavior in a 14L bioreactor batch, using the volumetric power consumption as a parameter to scale-up. Using this factor as being of 10,67 kW/m3, it was possible to calculate the fermenter stirring power in a 14 times bigger volume, as well as foresee which stirring would be necessary so the fermentation can occur, similarly as in the lower volume fermenter. Results showed that yield from the 14L bioreactor were satisfactory, having a small difference (96,56 %  0,3 %) between yield from the 1L bioreactor (98,80 %  1,6 %). The fourth and last stage was rated the technical and economic viability of the process. Analyzing results, it is possible to say the industrial process here proponed has shown technical viability, since the value obtained for the process yield (68 L/ton), was close to sugar cane fermentation (61 â 72 L/ton). However, it did not show economic viability since the industrial unity provides negative cash flow (- R$ 93.840.874) in the end of 10 years that was analyzed. So, new studies must be conducted in order to make this process economically viable, this possibility being observed in various scenarios generated in analyzing the sensibility of process, which presents possible economically viable settings.<br>Diante da conjuntura atual em que se encontra o setor energÃtico mundial, os biocombustÃveis vÃm ganhando cada vez mais espaÃo, merecendo atenÃÃo especial o etanol, o qual apresenta demanda crescente. A partir desse cenÃrio, o objetivo do presente trabalho foi desenvolver um bioprocesso tecnicamente e economicamente viÃvel para produÃÃo de etanol a partir do suco de caju, utilizando levedura Saccharomyces cerevisiae (CCA008) geneticamente modificada contendo gene floculante (FLO5α). O trabalho foi dividido em 4 quatro etapas que se interligam durante todo o estudo. Na primeira etapa foi avaliada a influÃncia da temperatura (26, 30, 34, 38 e 42ÂC), da concentraÃÃo de inÃculo (3, 5, 8 e 10 g.L-1) e da velocidade de agitaÃÃo (80, 150, 300, 490, 650 e 800 rpm) para que as condiÃÃes Ãtimas que maximizam a produÃÃo de etanol, fossem determinadas. Observou-se que os parÃmetros operacionais de temperatura, concentraÃÃo celular inicial, concentraÃÃo de substrato e agitaÃÃo exerceram influÃncia na fermentaÃÃo alcoÃlica do suco de caju. O melhor rendimento para o processo fermentativo (98,8 %) ocorreu quando o processo foi conduzido a 34 ÂC, sob agitaÃÃo de 150 rpm e contendo incialmente 5 g.L-1 de cÃlulas. Na segunda etapa, pretendeu-se descrever o rendimento do processo em funÃÃo dos parÃmetros operacionais avaliados na fermentaÃÃo. Para tanto, utilizaram-se, com sucesso, modelos estatÃsticos para descrever a interaÃÃo entre a concentraÃÃo inicial de substrato, temperatura, concentraÃÃo celular inicial, agitaÃÃo e seus possÃveis efeitos no rendimento. O modelo que melhor se ajustou aos dados experimentais foi utilizado na obtenÃÃo das condiÃÃes Ãtimas das variÃveis operacionais, indicando as seguintes condiÃÃes como Ãtimas: concentraÃÃo de substrato (S0) de 100 g.L-1, temperatura (T) igual a 34 ÂC, concentraÃÃo de inÃculo (X0) igual a 5 g.L-1 e agitaÃÃo (Agit) de 140 rpm, predizendo um rendimento de 98,80 %. Na terceira etapa, realizou-se o estudo da produÃÃo de etanol nas condiÃÃes Ãtimas, sendo as mesmas utilizadas para implementar a ampliaÃÃo de escala do processo, na qual os dados obtidos em biorreator batelada de 1L foram utilizados para predizer o comportamento da fermentaÃÃo em biorreator batelada de 14L, utilizando a potÃncia por unidade de volume como parÃmetro de scale-up. Utilizando tal fator como sendo de 10,67 kW/m3, foi possÃvel calcular a potÃncia de agitaÃÃo do fermentador de volume 14 vezes maior, assim como prever qual agitaÃÃo seria necessÃria para que a fermentaÃÃo ocorresse de forma semelhante à ocorrida no fermentador de menor volume. Os resultados mostraram que o rendimento obtido no biorreator de 14L foi satisfatÃrio, apresentando uma pequena diferenÃa (96,56 %  0,3 %) para o biorreator de 14L em relaÃÃo ao rendimento obtido para o de 1L (98,80 %  1,6 %). Como quarta e ultima etapa, avaliou-se a viabilidade tÃcnica e econÃmica do processo. Analisando os resultados obtidos, à possÃvel afirmar que o processo industrial proposto apresentou viabilidade tÃcnica, uma vez que o valor obtido para o rendimento do processo (68 L/ton), foi prÃximo ao da fermentaÃÃo da cana-de-aÃÃcar (61 â 72 L/ton). Contudo, o mesmo nÃo apresentou viabilidade econÃmica, uma vez que a unidade industrial proporciona um fluxo de caixa negativo (- R$ 93.840.874) ao final dos 10 anos em que foi analisado. Assim, novos estudos devem ser realizados com o intuito de tornar tal processo economicamente viÃvel, sendo esta possibilidade observada nos vÃrios cenÃrios gerados na anÃlise de sensibilidade do processo, o qual apresenta possÃveis configuraÃÃes economicamente viÃveis.
4
Barros, Emanuel Meneses. "Ethanol production by simultaneous saccharification and fermentation from cashew apple bagasse pre-treated with acid-alkali." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15733.
Full textAbstract:
Neste trabalho foi estudadaaproduÃÃo de etanol por processos de SacarificaÃÃo e FermentaÃÃo SimultÃneas (SSF) usando o bagaÃo de caju prÃ-tratado com Ãcido-Ãlcali (CAB-OH) como matÃria-prima. Nos processos de SSF foi utilizada a levedura KluyveromycesmarxianusATCC36907e o complexo enzimÃtico Celluclast 1.5L (30 FPU.gcelulose-1). Os experimentos foram conduzidos em Erlenmeyers de 250 mL com 100 mL de meio SSF (tampÃo citrato de sÃdio 50 mMapH 4,8; suplementado com 1 g/L de extrato de levedura e 1 g/L de sulfato de amÃnio, e a carga de CAB-OH desejada em %m/V), a concentraÃÃo inicial de cÃlulas de 5 g/L, temperatura de 40ÂC e rotaÃÃo de 150 rpm. Primeiramente, um processo em batelada foi realizado para avaliar a necessidade de suplementaÃÃo com a enzima celobiase (NS50010âNovozymes) com atividade de 60 CBU/gcelulose-1. O processo SSF conduzido com a suplementaÃÃo decelobiaseobteveuma maior produÃÃo mÃxima de etanol (30 g/L) e maior eficiÃncia (93%) em relaÃÃo ao nÃo-suplementado, sendo os estudos posteriores conduzidos com as enzimas celulases e celobiases. Em seguida, realizou-se o estudo da avaliaÃÃo da carga de CAB-OH (7,5, 10, 15 e 20 %m/V), em processos sem prÃ-sacarificaÃÃo (SSF) e comprÃ-sacarificaÃÃo(PSSF). A maiorconcentraÃÃo de etanol (58 g/L)ocorreu nos processos SSF com carga de 15%, sendo esse tambÃm o de maior produtividade, e PSSF com carga de 20%, nÃo apresentando diferenÃa significativa na produÃÃo mÃxima de etanol entre os dois processos. No entanto, osprocessos SSF e PSSFusando 10% CAB-OH apresentaram a maioreficiÃncia (98%)e rendimento global em etanol do estudo (40gEtanol/KgCAB).Posteriormente, foram realizadas estratÃgias de alimentaÃÃo, em conjunto com processos SSF, de forma a eliminar efeitos inibitÃrios presentes em processos em batelada com elevadas cargas de sÃlidos. Foram avaliadas estratÃgias de alimentaÃÃo de substrato: duas com carga inicial de 10% e atingindo 20% (uma com duas alimentaÃÃes e outra com quatro) e uma com carga inicial de 15% e final de 25% (quatro alimentaÃÃes). Todos os processos, exceto os de carga de 7,5%, apresentaram %Vetanol/VsoluÃÃo acima de 4% e os processos em batelada alimentada atingiram a maior produÃÃo de etanol do estudo(68g/L). Os processos com carga inicial de 10 % e final de 20 % apresentaram uma maior eficiÃncia (81 %), porÃm o processo que apresentou maior produtividade foi com carga inicial de 15% e final de 25% (2,4 g/L.h), e tambÃm rendimento global em etanol elevado (32 gEtanol/KgCAB), de forma que esse foi o processo com melhores resultados do presente estudo. Com isso, o CAB-OH se mostrou um substrato promissor para a produÃÃo de etanol por processos SSF e PSSF, conduzidosem batelada e batelada alimentada, utilizando elevadas cargas de sÃlidos.<br>In this work was studied ethanol production from cashew apple bagasse after acid followed by alkali pretreatment (CAB-OH) using theSimultaneous Saccharification and Fermentation (SSF) processes. In SSF process was utilized the yeast Kluyveromycesmarxianus ATCC36907and the enzymatic complex Celluclast1.5L (30 FPU.gcellulose-1). The assays were conducted in 250mL Erlenmeyer flasks with 100mL of culture medium (sodium citrate buffer 50mM pH 4.8, supplemented with yeast extract 1 g/L and ammonium sulfate 1 g/L and the desired bagasse concentration in %w/v), the initial cells concentration was 5 g/L, the temperature was 40ÂC and 150rpm of rotation. First, a batch process was performed to evaluate the enzymatic supplementation of culture medium with cellobiase (NS50010-Novozymes) with an activity of 60 CBU.gcellulose-1. The supplemented process with cellobiase had the highest ethanol production (30 g/L) and ethanol efficiency (93%) than the non-supplemented and the subsequent studies were performed with supplementation. After, was realized the evaluation of CAB-OH load (7.5, 10, 15 e 20%w/V) in processes with (PSSF) and without pre-saccharification (SSF). The highest ethanol production corresponded to SSF processes with bagasse load of 15%, this being also the highest productivity, and PSSF with bagasse concentration of 20% and these processes were statistic similar within the standard deviation of the samples in relation to ethanol production. However, the SSF and PSSF processes with 10% of dry matter had the highest efficiency (98%) and yield feedstock in ethanol of study (32gEthanol/KgCAB). After, feeding strategies with SSF processes have been made to eliminate inhibitory effects in batch processes with high loadings of solids. There were evaluated feeding strategies: two with initial CAB-OH load of 10% and 20% in the end (a strategy with two feeds and one with four) and another with initial load of 15% and final of 25% (with four feeds). All processes, with the exception of 7.5% load, had %VethanolVsolution-1 above 4% and the fed batch processes reached a similar ethanol production (68 g/L), towering in 17% the ethanol concentration compared to batch process with load of 20%. All processes, with the exception of 7.5 % load, had %Vethanol/Vsolution above 4% and the fed batch processes reached the highest ethanol production of study (68 g/L). The processes with initial load of 10 % and final of 20 % reached a higher efficiency (81 %), but the process that reached the highest productivity was the process with the initial load of 15 % and final of 25 % (2,4 g/L.h), and high ethanol global yield too (32 gEthanol/KgCAB), so this process achieved the best results of present study. Based on the results presented, CAB-OH showed a promising substrate for ethanol production by SSF and PSSF processes, conducted by batch and fed batch method, using high loadings of solids.
5
ALBUQUERQUE, RAFAEL AUGUSTO DO COUTO. "RESERVOIR FLOW AND STRESS SIMULATION APPLIED TO REAL CASES." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2014. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=24660@1.
Full textAbstract:
PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO<br>A exploração crescente de campos de petróleo desafiadores é
acompanhada por uma também crescente preocupação pública e de
companhias petrolíferas em relação a questões ambientais e de segurança.
Estudos dos principais acidentes recentes relacionados a exploração de
hidrocarbonetos indicam que análises geomecânicas aprofundadas podem
ser a chave para prevenir tais ocorrências. Efeitos geomecânicos podem
ser muito relevantes durante análises de reservatórios. Há diversas
possibilidades para considerar esses efeitos, mas a análise acoplada iterativa
tem mostrado ser uma das melhores soluções, pois apresenta resultados
precisos em um período de tempo computacional viável. O grupo de
pesquisa PUC-Rio/GTEP tem desenvolvido um programa de acoplamento
que gerencia o simulador de fluxo (IMEX ou Eclipse) e o programa de
elementos finitos (Abaqus ou uma solução em GPU mais rápida chamada
Chronos), de uma forma interativa. O referido programa fornece uma
solução abrangente para geomecânica de reservatórios. No entanto, a
geração de malha, a preparação de dados e a avaliações de resultados são
barreiras para a sua aplicação na rotina de trabalho da indústria. Esta
dissertação apresenta a elaboração de um fluxo de trabalho desenvolvido em
um modelador geológico para aplicar a simulação acoplada de fluxo-tensão
para reservatórios reais de hidrocarbonetos. Este fluxo de trabalho permite
de forma simples e direta a geração de malha de elementos finitos, a definição
de parâmetros mecânicos, supervisão da execução da solução acoplada e, por
fim, a avaliação dos resultados de fluxo e tensão em um mesmo ambiente
de visualização.<br>The growing exploration of challenging oil fields is followed by an
increasing concern by members of the public and oil companies about
environmental and safety issues. Studies of recent major accidents indicate
that geomechanics analyses can be the key to prevent future incidents.
Geomechanical effects can be very relevant during reservoirs analyses.
Actually, there are many possibilities available to consider such effects,
but iterative-coupled analysis has shown to be one of the best solutions
because it presents accurate results in a feasible computational timeframe.
The GTEP/PUC-Rio research group has developed a coupling program that
manages both the flow simulator (IMEX or Eclipse) and the finite element
solver (Abaqus or a faster in-house GPU solution called Chronos) in an
interactive way. The mentioned program provides a wide-ranging solution
for reservoir geomechanics. However, mesh generation, data preparation and
results evaluations are bottlenecks for its application in the industry s work
routine. This dissertation presents the development of a workflow included
in a geological modeler to apply the coupled flow-stress for real hydrocarbon
reservoir simulation. This workflow allows in a simple and direct manner the
generation of a finite element mesh, the definition of mechanical parameters,
the supervision of coupled solution execution and the evaluation of results
(flow and stress) in a single viewing environment.
6
Abraham, Brian Bernard. "Forces applied and space required relationship for four caster vehicle manoeuvres." Thesis, University of Newcastle Upon Tyne, 2012. http://hdl.handle.net/10443/1772.
Full textAbstract:
Four-caster manually manoeuvred vehicles are ubiquitous with functions varying from goods movement to transport devices for disabled people. Manual handling related health and safety concerns have been raised but no theoretical study has been published. The few empirical studies which exist have not related dynamics to kinematics and no substantive guidance exists for disability adaptation planning for these vehicles. A novel graphical method of inspecting the kinematics is developed: the vehicle translational velocity regions in which diff erent combinations of wheel angular velocity directions occur are identied. Theory predicts that these varying combinations of wheel angular velocity directions, along with the caster orientations which arise from them, result in 1) different motion resistance reactions at each of the four caster assembly contacts with the vehicle-frame, 2) a variation in the proportion of the summation of those reactions to the resulting moment acting on the vehicle-frame and 3) substantial variation in the handle-forces required to balance these two motion resistance e ects. An empirical study is devised from the theory. Sixteen subjects made planar manoeuvres from static equilibrium with a maximum comfortable load while attempting to maintain eleven (maximum) different centres of zero velocity which related to the velocity regions. Results showed substantial inter-manoeuvre diff erences in maximum comfortable load: the loads of the manoeuvres with the two largest maximum comfortable loads are approximately 100% greater than the loads of the two manoeuvres with the smallest maximum comfortable load. The four-caster manually manoeuvred vehicle is mechanically omni-directional but the human operator is e ectively constrained. The results con rm the predictions for the first-order ect. The results are important for adaptation planning: environments can be planned to maximise the operator's load capacity. As the study is based on the relative di erence between manoeuvres the results are applicable to various oor coverings and vehicles. The forces-applied and space-required relationship for these vehicles is not intuitive but the results are presented graphically and are therefore accessible to those in adaptation planning services. Further work includes investigation of second-order e ects and the e ects of wall constraints rather than maintenance of centres of zero velocity. In loose but concise terms this work shows how the architectural spaces which make manoeuvres easy or di cult can be identified.
7
Rodrigues, Tigressa Helena Soares. "The bioconversion of pretreated cashew apple bagasse into ethanol by SHF (Separate Hydrolysis and Fermentation) and SSF (Simultaneous Saccharification and Fermentation) processes." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=13575.
Full textAbstract:
AgÃncia Nacional do PetrÃleo<br>CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>In this work, the ethanol production from cashew bagasse was studied after acid followed by alkali pretreatment (CAB-OH) using the Separate Hydrolysis and Fermentation (SHF) and Simultaneous Saccharification and Fermentation (SSF) processes. In SHF process, the hydrolysate obtained from enzymatic hydrolysis of CAB-OH was used as carbon source for fermentation with different strains of Saccharomyces (S. cerevisiae CCA008, S. cerevisiae 01, S. cerevisiae 02 and Saccharomyces sp. 1238), Kluyveromyces (K. marxianus CCA510, CE025 and ATCC36907) and Hanseniaspora sp. GPBio03. The bioprocess was conducted at 30 ÂC and 50 g.L-1 initial glucose concentration. The K. marxianus ATCC36907 achieved ethanol concentration of 20 g.L-1 with consumption of all glucose in the hydrolysate. Similar results were obtained with Saccharomyces strains and higher ethanol concentration (23.43 g.L-1) was obtained by Saccharomyces sp. 1238. The maximum ethanol concentration of 24.54 g.L-1 was achieved by Hanseniaspora sp. GPBio03. Focused on further studies using SSF process, it was evaluated the temperature influence of thermotolerant yeast K. marxianus ATCC36907 in glucose and enzymatic hydrolysate from CAB-OH. The results showed that the temperature (30, 35, 40, 45 and 50 ÂC) did not affect the values of YE/G (0.45 to 0.46 gethanol/gglucose) using glucose as substrate. Moreover, the ethanol yields obtained with enzymatic hydrolysate were slightly influenced by temperature, 0.39 and 0.43 gethanol/gglucose were obtained at 30 and 40 ÂC, respectively. Based on this, the SSF of CAB-OH and K. marxianus ATCC36907 was conducted at 40 ÂC with cellulases from Celluclast 1.5L at 15 FPU/gcellulose. The highest ethanol concentration (24.90  0.89 g.L-1) was obtained with 76h of fermentation with 0.33 g.L-1.h-1, 0.34 gethanol/gglucose and 66.3% of productivity, YʹE/G and of ethanol efficiency, respectively. In enzymatic hydrolysis studies, the cellulase NS 22074 at 30 FPU/gcellulose without cellobiases supplementation resulted in glucose yield of 93.77  2.72% which is promising for studies of SSF with this enzyme complex. The temperature (40, 42 , 45 and 50 ÂC) influence in SSF process using microcrystalline cellulose, in contrast with SHF results, higher ethanol concentration, 19.86  0.32 g.L-1, was obtained at 40 ÂC. The SSF using CAB-OH, 30 FPU/gcellulose cellulases NS 22074 at 40 ÂC showed higher ethanol concentration of 37.35  0.64 g.L-1 at 80h, with productivity of 0.46 g.L-1.h-1. In this condition, there was an increase of YʹE/G from 0.34 to 0.49 gethanol/gglucose and the ethanol efficiency from 66.3% to 95.59% when compared to results obtained with SSF using Celluclast 1.5L. Based on the results of efficiency and ethanol yield (YʹE/G), the cashew apple bagasse showed as lignocelulose feedstock promising material for second generation ethanol production by SSF process using the yeast K. marxianus ATCC36907 and NS 22074 cellulases complex.<br>Nesse trabalho, estudou-se a produÃÃo de etanol de bagaÃo de caju apÃs prÃ-tratamento Ãcido seguido de Ãlcali (CAB-OH) atravÃs dos processos de FermentaÃÃo e HidrÃlise Separadas (SHF) e FermentaÃÃo e HidrÃlise SimultÃneas (SSF). No processo SHF, o hidrolisado obtido da hidrÃlise enzimÃtica de CAB-OH foi submetido à etapa de fermentaÃÃo com diferentes linhagens de Saccharomyces (S. cerevisiae CCA008, Saccharomyces sp. 1238, S. cerevisiae 01, S. cerevisiae 02), Kluyveromyces (K. marxianus CCA510, CE025 e ATCC36907) e Hanseniaspora sp. GPBio03. A fermentaÃÃo do hidrolisado foi conduzida a 30 ÂC com concentraÃÃo inicial de glicose de 50 g.L-1. ApÃs o screening de leveduras, a linhagem de K. marxianus ATCC36907 destacou-se com maior concentraÃÃo de etanol de 20 g.L-1 com consumo de toda glicose no hidrolisado. Resultados similares foram obtidos com Saccharomyces sp. 1238 e com a levedura isolada do caju (Hanseniaspora sp. GPBio03) com maiores concentraÃÃes de etanol de 22,41 g.L-1 e 24,54 g.L-1, respectivamente. Com o propÃsito de estudos posteriores de SSF, avaliou-se a influÃncia da temperatura da levedura termotolerante K. marxianus ATCC36907 em glicose PA e hidrolisado enzimÃtico de CAB-OH. Os resultados mostraram que para a glicose PA, a variaÃÃo da temperatura (30, 35, 40, 45 e 50 ÂC) nÃo influenciou nos valores de conversÃo de glicose em etanol (YE/G) obtendo-se valores na faixa de 0,45-0,46 getanol/gglicose. Por outro lado, os resultados de YE/G em hidrolisado enzimÃtico foram ligeiramente influenciados pela temperatura, obtendo-se 0,39 getanol/gglicose a 30ÂC e 0,43 getanol/gglicose a 40 ÂC. Em seguida, realizou-se a SSF de CAB-OH com K. marxianus ATCC36907 a 40 ÂC e celulases de Celluclast 1.5L a 15 FPU/gcelulose. A maior concentraÃÃo de etanol (24,90  0,89 g.L-1) foi obtida em 76h de fermentaÃÃo com produtividade de 0,33 g.L-1.h-1, conversÃo de glicose em etanol (YʹE/G) de 0,34 e eficiÃncia de produÃÃo de etanol de 66,3%. Contudo, visando aumentar a produÃÃo de etanol em estudos posteriores de SSF, realizou-se o estudo de hidrÃlise enzimÃtica com outros complexos de celulases (NS 22074) e celobiases (NS 50010). Os resultados de hidrÃlise enzimÃtica mostraram que a atividade de celulases NS 22074 a 30 FPU/gcelulose sem suplementaÃÃo de celobiase resultou no rendimento de glicose de 93,77  2,72% sendo resultado promissor para estudos de SSF com esse complexo enzimÃtico. Nos ensaios de SSF com celulases do complexo NS 22074, inicialmente realizou-se o estudo da temperatura (40, 42, 45 e 50 ÂC) com K. marxianus ATCC36907 utilizando celulose microcristalina; e, em contrapartida com os resultados SHF, na temperatura de 40 ÂC foi obtida a maior concentraÃÃo de etanol de 19,86  0,32 g.L-1, em 72h de fermentaÃÃo. Diante desses resultados, realizou-se o processo de SSF de CAB-OH nas seguintes condiÃÃes: 40 ÂC de temperatura e 30 FPU/gcelulose do complexo de celulases NS 22074. A maior concentraÃÃo de etanol (37,35  0,64 g.L-1) foi obtida em 80h de fermentaÃÃo, com produtividade de 0,46 g.L-1.h-1. Diante desses resultados, observa-se que a mudanÃa do complexo enzimÃtico de Celluclast 1.5L para NS 22074 proporcionou o aumento no valor de YʹE/G de 0,34 getanol/gglicose para 0,49 getanol/gglicose e no rendimento de etanol de 66,3% para 95,59%, o que torna o bagaÃo de caju prÃ-tratado promissor como matÃria-prima para produÃÃo de etanol de segunda geraÃÃo por processo SSF utilizando a levedura K. marxianus ATCC36907.
8
Barato, Nara Cardoso. "Clarificação de suco de caju atraves de separação por membranas." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322496.
Full textAbstract:
Orientador: Luiz Antonio Viotto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-10T12:40:34Z (GMT). No. of bitstreams: 1
Barato_NaraCardoso_M.pdf: 23668695 bytes, checksum: eac9460257f2c6e2f23cfadfbaee6442 (MD5)
Previous issue date: 2008<br>Mestrado<br>Mestre em Engenharia de Alimentos
9
Pavlovski, Christopher John. "Applied batch cryptography." Thesis, Queensland University of Technology, 2000. https://eprints.qut.edu.au/36856/1/Christopher%20Pavlovski%20Thesis.pdf.
Full textAbstract:
The material presented in this thesis may be viewed as comprising two key parts, the first part concerns batch cryptography specifically, whilst the second deals with how this form of cryptography may be applied to security related applications such as electronic cash for improving efficiency of the protocols.
The objective of batch cryptography is to devise more efficient primitive cryptographic protocols. In general, these primitives make use of some property such as homomorphism to perform a computationally expensive operation on a collective input set. The idea is to amortise an expensive operation, such as modular exponentiation, over the input. Most of the research work in this field has concentrated on its employment as a batch verifier of digital signatures. It is shown that several new attacks may be launched against these published schemes as some weaknesses are exposed.
Another common use of batch cryptography is the simultaneous generation of digital signatures. There is significantly less previous work on this area, and the present schemes have some limited use in practical applications. Several new batch signatures schemes are introduced that improve upon the existing techniques and some practical uses are illustrated.
Electronic cash is a technology that demands complex protocols in order to furnish several security properties. These typically include anonymity, traceability of a double spender, and off-line payment features. Presently, the most efficient schemes make use of coin divisibility to withdraw one large financial amount that may be progressively spent with one or more merchants.
Several new cash schemes are introduced here that make use of batch cryptography for improving the withdrawal, payment, and deposit of electronic coins. The devised schemes apply both to the batch signature and verification techniques introduced, demonstrating improved performance over the contemporary divisible based structures. The solutions also provide an alternative paradigm for the construction of electronic cash systems.
Whilst electronic cash is used as the vehicle for demonstrating the relevance of batch cryptography to security related applications, the applicability of the techniques introduced extends well beyond this.
10
Sivakul, Aganitpol. "Essays in applied microeconomics." Thesis, University of Oxford, 2015. https://ora.ox.ac.uk/objects/uuid:617fabeb-e47b-4194-bfab-a7601c0edce1.
Full textAbstract:
This thesis is a collection of three independent essays that applies microeconometrics techniques to empirically study topics in development and labour economics. The first chapter uses evidence from a natural experiment in Bangladesh, where households were treated to different types of transfer, food grains and cash, at different periods in time, to test the effect of these transfers on household consumption behaviour. Using the fixed effect instrumental variable model, the estimation results show that though in-kind transfers did cause households to consume more grain than they would have chosen under equal-value cash transfers, the impact on calorie consumption and children health status is minimal. Households that received cash were able to reallocate their funds more effectively, and chose to spend their extra income on clothing and children's non-food consumption, while at the same time spending no more on vices. The second chapter investigates the dynamics of living standards in Thailand. Income and earnings processes are first modelled after the statistical Galton-Markov process before being extended to follow a more structural permanent earnings model. Empirical estimations of income and earnings persistence in Thailand employ both constructed pseudo-panel data from Thailand's Labour Force Surveys and the Townsend Thai panel data. Galton-Markov estimates found conditional persistence to be low in Thailand. However, quantile regression estimates find that persistence is low at the bottom of the distribution but high at the top, indicating a divergence in earnings as time passes. A study of the covariance structure of earnings finds that total variation in the earnings process is predominantly driven by moderately persistent transitory components following the AR(1) process. The third chapter attempts to empirically fit the power-law distribution and study the dynamics of inequality, especially at the upper end, of the income and consumption distribution in Thailand. We find that using the popular but incorrect method based on the linear regression approach will lead to researchers drawing a wrong conclusion. Regression estimates of the power-law exponent, a, provide strong evidence of power-law fit in Thailand. However, from the implementation of the superior Clauset et al. method, the evidence in support of the power-law fit is much weaker. Estimates of a for both income and consumption suggest that there is low inequality at the top in Thailand but further inspection finds that there is a high level of persistent between-group inequality between the top and bottom ends of the distribution. In addition, following Battistin et al. (2009), we find weak support for Gibrat's law of proportional random growth as the income-generating process in Thailand.
Books on the topic "Cashew apples"
1
Vitiello, Andrew P. CEO succession: Theory and reality at IBM, Apple and Compaq. University College Dublin, 1997.
Find full text
2
Carlton, Jim. Apple, the inside story of intrigue, egomania, and business blunders. HarperBusiness, 1998.
Find full text
3
Carlton, Jim. Apple: The inside story of intrigue, egomania, and business blunders. Century, 1998.
Find full text
4
Carlton, Jim. Apple: The inside story of intrigue, egomania, and business blunders. Times Business/Random House, 1997.
Find full text
7
Garsten, Christina. Apple world: Core and periphery in a transnational organizational culture. Dept. of Social Anthropology, Stockholm University, 1994.
Find full text
8
Richardson, Warnie. Silk purses, recast dies, and peripatetic apples: Narratives of risk and resilience from within the academy. Common Ground Pub., 2012.
Find full text
9
Downey, Patrick. Bad seeds in the Big Apple: Bandits, killers, and chaos in New York City, 1920-1940. Cumberland House, 2008.
Find full text
10
Cotter, Kay. Industrial buyer-supplier relationships: A case study. University College Dublin, 1993.
Find full textBook chapters on the topic "Cashew apples"
1
Rodriguez-Amaya, Delia B. "Acerola, Cashew Apple, Cherimoya and Pitanga." In Tropical and Subtropical Fruits. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118324097.ch29.
Full text
2
Antony, Asha P., Swapna Kunhiraman, and Sabu Abdulhameed. "Bioprocessing with Cashew Apple and Its By-Products." In Applied Environmental Science and Engineering for a Sustainable Future. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39208-6_4.
Full text
3
Lima, F. C. S., F. L. H. Silva, J. P. Gomes, M. B. Muniz, and A. M. Santiago. "Evaluation of Cashew Apple Bagasse for Xylitol Production." In Transport Phenomena and Drying of Solids and Particulate Materials. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04054-7_9.
Full text
4
Podrigues, Tigressa H. S., Maria Alcilene A. Dantas, Gustavo A. S. Pinto, and Luciana R. B. Gonçalves. "Tannase Production by Solid State Fermentation of Cashew Apple Bagasse." In Applied Biochemistry and Biotecnology. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-60327-181-3_55.
Full text
5
Khandetod, Y. P., A. G. Mohod, and H. Y. Shrirame. "Bioethanol Production from Fermented Cashew Apple Juice by Solar Concentrator." In Springer Proceedings in Energy. Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2773-1_5.
Full text
6
Rocha, Maria V. P., Maria C. M. Souza, Sofia C. L. Benedicto, et al. "Production of Biosurfactant by Pseudomonas aeruginosa Grown on Cashew Apple Juice." In Applied Biochemistry and Biotecnology. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-60327-181-3_17.
Full text
7
Pinheiro, Álvaro Daniel Teles, Maria Valderez Ponte Rocha, Gorete R. Macedo, and Luciana R. B. Gonçalves. "Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol." In Biotechnology for Fuels and Chemicals. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-60327-526-2_68.
Full text
8
Tamanini, Isabelle, Ana Lisse Carvalho, Ana Karoline Castro, and Plácido Rogério Pinheiro. "A Novel Multicriteria Model Applied to Cashew Chestnut Industrialization Process." In Advances in Intelligent and Soft Computing. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-89619-7_24.
Full text
9
Danesi, Marcel. "Applied Psycholinguistics and the Second Language Classroom." In A Case for Psycholinguistic Cases. John Benjamins Publishing Company, 1991. http://dx.doi.org/10.1075/z.46.08dan.
Full text
10
Slama-Cazacu, Tatiana. "Nonverbal Components of Communication and the Field of Applied Psycholinguistics." In A Case for Psycholinguistic Cases. John Benjamins Publishing Company, 1991. http://dx.doi.org/10.1075/z.46.09sla.
Full textConference papers on the topic "Cashew apples"
1
Jangali, Rahul, Ben McGuinness, Hin Lim, et al. "Development of a Novel Multipurpose Robotic End Effector for Fruitlet Thinning and Fruit Harvesting of Apples." In 2024 IEEE 20th International Conference on Automation Science and Engineering (CASE). IEEE, 2024. http://dx.doi.org/10.1109/case59546.2024.10711387.
Full text
2
Oskar, Inong, Jeri Tangalajuk Siang, and Veronika Asri Tandirerung. "Testing of Biomass Ash from Cashew Nut Shell Waste as a Thermal Insulator." In INTERNATIONAL CONFERENCE ON APPLIED TECHNOLOGY 2024. Trans Tech Publications Ltd, 2025. https://doi.org/10.4028/p-87xlex.
Full textAbstract:
The aim of this research is to determine the thermal insulation efficiency of cashew nut shell (CNS) ash with a mixture of 1:0.25 (tile nut am-53) and 1:0.25 (tile nut am-53):0.25 (sago). The method used in this research is the experimental method. Research resaeach Heater element capacity is 396 W/m2.°C, resulting in a thermal conductivity of 0.89 watts/m.°C and 106.58 Watt for conduction heat for sample I; and thermal conductivity 0.150 watts/m.°C and 92.16 Watt for conduction heat for sample II. Where the material in Sample I (mixture of cashew shell ash, Tile Grout AM53, and sago with a composition of 1: 0.5: 0.5) is able to insulate heat by 73% and Sample II (mixture of cashew shell ash, Tile Grout AM53, and sago with a composition of 1:0.5:1) by 76.72%.
3
Padrão, Paulo, Jose Fuentes, Tero Kaarlela, Alfredo Bayuelo, and Leonardo Bobadilla. "Towards Optimal Human-Robot Interface Design Applied to Underwater Robotics Teleoperation." In 2024 IEEE 20th International Conference on Automation Science and Engineering (CASE). IEEE, 2024. http://dx.doi.org/10.1109/case59546.2024.10711797.
Full text
4
Menebröker, Fabian, Dennis Lünsch, Marc Hantzsch, and Utku Pazarci. "Generalization of a Stateful Graph Search Algorithm Applied to Heterogeneous Mobile Robot Path Planning." In 2024 IEEE 20th International Conference on Automation Science and Engineering (CASE). IEEE, 2024. http://dx.doi.org/10.1109/case59546.2024.10711472.
Full text
5
Bach, A., J. Palent, T. Zastrow, et al. "Flexible Automation System for Parameter Screening and Small-Scale Protein Purification Applied to Colostrum Samples." In 2024 IEEE 20th International Conference on Automation Science and Engineering (CASE). IEEE, 2024. http://dx.doi.org/10.1109/case59546.2024.10711677.
Full text
6
Pampuri, Simone, Andrea Schirru, Giuseppe Fazio, and Giuseppe De Nicolao. "Multilevel Lasso applied to Virtual Metrology in semiconductor manufacturing." In 2011 IEEE International Conference on Automation Science and Engineering (CASE 2011). IEEE, 2011. http://dx.doi.org/10.1109/case.2011.6042425.
Full text
7
Pezoimburu, Paola, Federico Lopez, and Florencia Rao. "ISVV applied over space embedded software." In 2016 Seventh Argentine Conference on Embedded Systems (CASE). IEEE, 2016. http://dx.doi.org/10.1109/sase-case.2016.7574098.
Full text
8
Roy, Pravakar, and Volkan Isler. "Surveying apple orchards with a monocular vision system." In 2016 IEEE International Conference on Automation Science and Engineering (CASE). IEEE, 2016. http://dx.doi.org/10.1109/coase.2016.7743500.
Full text
9
Jalali, Vahid, David Leake, and Najmeh Forouzandehmehr. "Learning and Applying Case Adaptation Rules for Classification: An Ensemble Approach." In Twenty-Sixth International Joint Conference on Artificial Intelligence. International Joint Conferences on Artificial Intelligence Organization, 2017. http://dx.doi.org/10.24963/ijcai.2017/685.
Full textAbstract:
The ability of case-based reasoning systems to solve novel problems depends on their capability to adapt past solutions to new circumstances. However, acquiring the knowledge required for case adaptation is a classic challenge for CBR. This motivates the use of machine learning methods to generate adaptation knowledge. A popular approach uses the case difference heuristic (CDH) to generate adaptation rules from pairs of cases in the case base, based on the premise that the observed differences in case solutions result from the differences in the problems they solve, so can form the basic of rules to adapt cases with similar problem differences. Extensive research has successfully applied the CDH approach to adaptation rule learning for case-based regression (numerical prediction) tasks. However, classification tasks have been outside of its scope. The work presented in this paper addresses that gap by extending CDH-based learning of adaptation rules to apply to cases with categorical features and solutions. It presents the generalized case value heuristic to assess case and solution differences and applies it in an ensemble-based case-based classification method, ensembles of adaptations for classification (EAC), built on the authors' previous work on ensembles of adaptations for regression (EAR). Experimental results support the effectiveness of EAC.
10
Mao, Tingyu, and Biao Ma. "Case Based Reasoning Applied in Personal Financing: Representing Cases Based on XML." In 2010 International Conference on E-Product E-Service and E-Entertainment (ICEEE 2010). IEEE, 2010. http://dx.doi.org/10.1109/iceee.2010.5661020.
Full textReports on the topic "Cashew apples"
1
Gibbs, James. Applied Demography. American Museum of Natural History, 2006. http://dx.doi.org/10.5531/cbc.ncep.0173.
Full textAbstract:
Applied demography involves using the knowledge gained from analyzing and understanding populations in order to manage them effectively. The synthesis reviews basic concepts of demography and their application to management of wild populations. There are several major drivers of population change that operate in different ways, including birth rates, death rates, changes in sex ratios, and migration. These concepts can be formalized into mathematical population models that can be used to make predictions about populations under different management scenarios. Four case studies (including the Giant Galápagos Tortoise) are used to illustrate the real-world application of demographic concepts to rare species conservation.
2
Rolling, Virginia. Optimal Distinctiveness Applied to Trending Smartphone Case Colors. Iowa State University, Digital Repository, 2017. http://dx.doi.org/10.31274/itaa_proceedings-180814-1820.
Full text
3
Eugene, Robert. From Scenarios to Solutions: Use Case Techniques Applied. Patricia Seybold Group, 2003. http://dx.doi.org/10.1571/csm12-25-03cc.
Full text
4
Bowen, Claire, Joshua Snoke, Aaron Williams, and Andrés Barrientos. The Case for Researching Applied Privacy Enhancing Technologies. National Bureau of Economic Research, 2024. http://dx.doi.org/10.3386/w32909.
Full text
5
Dowling, Adam. Adaptation Resources for Agriculture A Case Study: Organic Apple Orchard in Wisconsin. USDA Midwest Climate Hub, 2018. http://dx.doi.org/10.32747/2018.6892664.ch.
Full textAbstract:
Working farm lands and specialty crop farms are an important and dominate
 part of Wisconsin’s Driftless region providing a multitude of agricultural products and jobs. One of the many challenges facing the specialty crop producers in
 this region and throughout the US is climate change. Brix Cider of Barneveld,
 WI participated in the Adaptation Workbook* 5-step process to see if there are
 ways for their operation to become more resilient in a changing climate.
6
Corliss, G., A. Griewank, S. Wright, and T. Robey. Automatic differentiation applied to unsaturated flow - ADOL-C case study. Office of Scientific and Technical Information (OSTI), 1992. http://dx.doi.org/10.2172/10148286.
Full text
7
Corliss, G., A. Griewank, S. Wright, and T. Robey. Automatic differentiation applied to unsaturated flow - ADOL-C case study. Office of Scientific and Technical Information (OSTI), 1992. http://dx.doi.org/10.2172/5256454.
Full text
8
Eugene, Robert. From Scenarios to Solutions: Use Case Techniques Applied, Part 2. Patricia Seybold Group, 2004. http://dx.doi.org/10.1571/csm1-22-04cc.
Full text
9
Eugene, Robert. From Scenarios to Solutions: Use Case Techniques Applied, Part 3. Patricia Seybold Group, 2004. http://dx.doi.org/10.1571/csm1-29-04cc.
Full text
10
Baader, Franz, Silvio Ghilardi, and Cesare Tinelli. A New Combination Procedure for the Word Problem that Generalizes Fusion Decidability Results in Modal Logics. Technische Universität Dresden, 2003. http://dx.doi.org/10.25368/2022.130.
Full textAbstract:
Previous results for combining decision procedures for the word problem in the non-disjoint case do not apply to equational theories induced by modal logics - which are not disjoint for sharing the theory of Boolean algebras. Conversely, decidability results for the fusion of modal logics are strongly tailored towards the special theories at hand, and thus do not generalize to other types of equational theories. In this paper, we present a new approach for combining decision procedures for the word problem in the non-disjoint case that applies to equational theories induced by modal logics, but is not restricted to them. The known fusion decidability results for modal logics are instances of our approach. However, even for equational theories induced by modal logics our results are more general since they are not restricted to so-called normal modal logics.