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The paper mainly aims to characterise project management (PM) practices of industrial Lean initiatives by analysing and comparing three main topics: PM approaches, PM teams, and project alignment with the company’s strategy. This research encompasses two exploratory industrial case studies with an extensive literature review. Key professionals were interviewed to obtain an in-depth vision of the field. The study results allowed characterising project management practices of industrial Lean initiatives in industrial companies based on the following dimensions: 1. Understand the needs; 2. Find a suitable team; 3. Use visual tools; 4. Apply a continuous improvement (CI) approach; 5. Identify KPIs for the context; 6. Get support from the top management. This work fills a gap related to studying the PM practices applied during the implementation of Lean initiatives, proposing a schematic representation of PM variables and actors in industrial Lean initiatives. Identifying the main variables and actors that industrial companies use to develop Lean initiatives can be insightful for Lean practitioners in the context of project management.

The main limitation of salting is its extended processing time, mainly caused by the slow diffusion of salt into the muscle tissue. The diffusion process can be accelerated by different technologies such as moderate electric fields (MEF) and CO2-laser microperforations. The main objective of this research was to evaluate the implementation of a combined MEF-CO2-laser-microperforation treatment on the acceleration of the salting process in Atlantic salmon (Salmo salar) and its influence on the effective diffusion coefficient (Deff). Salmon fillets were cut in cylinders. Microperforations at 50 and 100% depth into salmon tissue were produced axially with a 100 W CO2 laser. For MEF treatment an electric field strength of 1 V/cm was used. Salt concentrations along time were analyzed through Fick’s second law and anomalous diffusion models, considering a finite cylindrical geometry. As a result, treatment with micropores-MEF achieved a salt concentration of 3.5% after 4 h, while the control required 12 h to reach the same salt concentration. When both technologies were simultaneously applied, both Deff and final equilibrium salt concentration were increased, thus resulting in a significant reduction in salting time. The mathematical analysis showed good fit through the anomalous, presenting a sub-diffusive (α

A simple method to study the diffusion of a probe molecule into muscle tissue, which considers real composite architecture and anisotropy, was proposed. An anisotropic diffusion study of methylene blue (MB) as a probe molecule into the composite muscle tissue of salmon (Salmo salar) was performed using an image-processing technique. The concentration profile was determined in the middle sagittal plane by considering the muscle fiber orientation angle (θ). The mean value of the angle was θ = 31 ± 1.2°, and the fractional anisotropy values showed an anisotropic behavior for all samples tested. The presence of the discontinuity between muscle and connective tissue was characterized by the distribution coefficient. The simulation using the generalized minimum residual method iterative solver in COMSOL Multiphysics™ software described the anisotropic condition of the tissue with root mean square values of less than 27%. Significant differences were found in effective diffusion coefficient values between the muscle and connective tissue at 2 °C (p-value

Free fatty acid (FFA) release from the in vitro digestion of an emulsion-filled gel using three different particle size distributions and its modeling using the Weibull function and Gallagher–Corrigan model were investigated. To produce the emulsion-filled gel, an oil/water mix was prepared and blended with sodium alginate to finally produce small calcium alginate gel cubes. Three different particle size area distributions were generated by comminuting the cubes applying 5, 10, and 15 cycles of compression/shearing. The particles were intestinally in vitro digested, and the fraction of FFA released was calculated and analyzed using the Weibull function and Gallagher–Corrigan model. The FFA release showed a sigmoidal behavior for the three particle distributions; the Weibull function did not show a good fit. The Gallagher–Corrigan model presented a good fit to the FFA data, reinforced with a random error distribution. The model parameters were able to explain the kinetic processes related to both surface emulsion release and emulsion release by matrix dissolution. In addition, some parameters were linearly correlated (R2 > 0.99) with particle size, which established a relationship between particle size and the kinetics of release attained during the first stage of the digestion curve.

A incontin��ncia urin��ria pode ser definida como a perda involunt��ria da urina pela uretra. Este dist��rbio �� mais frequente no sexo feminino, podendo se manifestar, tanto na quinta ou sexta d��cada de vida, quanto em mulheres mais jovens. Neste sentido, o presente artigo tem como objetivo demonstrar, com base na revis��o liter��ria, a efic��cia das t��cnicas de pompoarismo e da eletroestimula����o fisioterap��utica no tratamento da incontin��ncia urin��ria de esfor��o nas mulheres. Trata-se de uma revis��o liter��ria descritiva, comparativa e documental que ir�� confrontar os principais t��picos analisados nos artigos pesquisados a fim de atenderem ao objetivo esperado. Os resultados evidenciaram que a literatura pesquisada retrata como eficaz o uso das t��cnicas estudadas no que diz respeito ao tratamento da incontin��ncia urin��ria, dependendo de qual tipo for. A IU pode ser considerada como uma das novas ���epidemias��� do s��culo XXI, pois sua presen��a na popula����o brasileira revela um quadro alarmante e bastante preocupante. Desta forma, conclui-se que o uso da fisioterapia na preven����o e tratamento da IUE �� de extrema import��ncia, pois contribui para a reabilita����o e reintegra����o das pacientes junto �� sociedade, proporcionando ��s mesmas, maior qualidade de vida.

A incontinência urinária pode ser definida como a perda involuntária da urina pela uretra. Este distúrbio é mais frequente no sexo feminino, podendo se manifestar, tanto na quinta ou sexta década de vida, quanto em mulheres mais jovens. Neste sentido, o presente artigo tem como objetivo demonstrar, com base na revisão literária, a eficácia das técnicas de pompoarismo e da eletroestimulação fisioterapêutica no tratamento da incontinência urinária de esforço nas mulheres. Trata-se de uma revisão literária descritiva, comparativa e documental que irá confrontar os principais tópicos analisados nos artigos pesquisados a fim de atenderem ao objetivo esperado. Os resultados evidenciaram que a literatura pesquisada retrata como eficaz o uso das técnicas estudadas no que diz respeito ao tratamento da incontinência urinária, dependendo de qual tipo for. A IU pode ser considerada como uma das novas “epidemias” do século XXI, pois sua presença na população brasileira revela um quadro alarmante e bastante preocupante. Desta forma, conclui-se que o uso da fisioterapia na prevenção e tratamento da IUE é de extrema importância, pois contribui para a reabilitação e reintegração das pacientes junto à sociedade, proporcionando às mesmas, maior qualidade de vida.

The aim of this research was to study the use of Refractance window™ (RW™) in the dehydration of salmon (Atlantic salmon), beef (lean), and apples (Granny Smith) through the analysis of the effective diffusivity determined through the Fick's model and the anomalous model. Salmon, beef, and apple slices were dried at 55 and 95 °C, using either a conventional drying process or RW™. Water activity (aw) was measured periodically by drying, and the effective diffusion (Deff) was measured using Fick's second law and an anomalous model. Color changes (∆E) and firmness were also measured. The results showed that mass transfer in salmon and beef was not improved by RW™. In contrast, in apple slices dehydrated using RW™, the Deff and processing times were significantly (p RW™ is a powerful tool that allows for the dehydration of fruit using temperatures of 95 °C and provides a 50% reduction in drying time.

A proteolytic susceptibility index was proposed to evaluate the reaction performance of different food by-products with subtilisin. Whey, salmon muscle and feather keratine were hydrolyzed at the same peptide bond concentration at 50 °C and pH 8.0 with different subtilisin concentrations. The logarithmic equation P = 1/b ln(abt+1) was fitted to estimate the kinetic constants a and b. The a/b ratio was proposed as a proteolytic susceptibility index, which was correlated with the chemical structure and conformation of protein sources in increasing order of feather keratin, salmon muscle and whey proteins with corresponding a/b values of 0.1, 8.2 and 14.4 mM2/min, respectively. The methodology proposed in this work can be used to evaluate the proteolytic susceptibility of different protein by-products to different proteases and to evaluate the changes in proteolytic susceptibility after treatment.

Salting is one of the oldest methods of preserving food. The main limitation of salting is its extended processing time due to slow salt diffusion. A moderate electric field (MEF) can improve the mass transfer rate through electroporation. Regularly, mass transfer processes are modeled with Fick’s second law. However, due to the anisotropic nature of food microstructures, it might be more appropriate to use an anomalous model. The main objective of this study was to search for a phenomenological explanation for salt and water diffusion in the salmon brining process coupled with MEF. Salmon fillets were cut into finite cylinders (0.025 × 0.025 m) and brined in two salt concentrations (6 and 24% w/w NaCl) at 6 °C for 20 h. MEFs were applied in the range of 0 to 2 V/cm. The salt and water contents of the salmon were measured during the process. Fick’s second law and anomalous model based on fractional calculus were used to describe the diffusion phenomena. The results showed that an MEF tended to reduce the brining processing time and increase the salt content of salmon. This effect is predominantly due to an increase in the equilibrium salt concentration in the salmon tissue. Mathematical analysis shows that the anomalous diffusion model is more suitable for representing the brining process, exhibiting superdiffusion behavior (α > 1). An MEF accelerates the salt mass transfer into salmon tissue even at lower temperatures, significantly reducing the processing time. In addition, the diffusion process can be characterized with an anomalous model.

Freeze-dried berry fruits are generally consumed as they are, whole and without peeling or cutting, as the conservation of their original shape and appearance is often desired for the final product. However, usually, berries are naturally wrapped by an outer skin that imparts a barrier to vapor flow during freeze-drying, causing berry busting. Photo-sequence, experimental, and theoretical methodologies were applied to evaluate the application of CO2 laser microperforations to blueberry skin. Under the same set of freeze-drying conditions, blueberries with and without perforations were processed. The results showed that the primary drying time was significantly reduced from 17 &plusmn, 0.9 h for nontreated berries to 13 &plusmn, 2.0 h when nine microperforations per berry fruit were made. Concomitantly, the quality was also significantly improved, as the percentage of nonbusted blueberries at the end of the process increased from an average of 47% to 86%. From a phenomenological perspective, the analysis of the mass transfer resistance of nontreated fruits, in agreement with reported studies, showed a Type II curvature, with a sharp decrease at low time, followed by a linear increase. In contrast, blueberries with nine perforations depicted a Type III regime, with a saturation curvature toward the time axis. It was demonstrated that CO2-laser microperforation has high potential as a skin pretreatment for the freeze-drying of blueberries.

The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X1 (ingredient concentration in the meat sample) and X2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.

The objective of this research was to explore the advantages of apple slices dehydration (cv. Granny Smith) using a Refractance Window (RW) with and without osmotic dehydration as pretreatment and compared with conventional hot‐air drying considering the quality attributes such as color and texture. For pretreatment, the apple slices were osmotically dehydrated and coupled to a moderate electric field (9.3 V/cm) using a sucrose solution (45°Brix) at 40°C until an Aw = 0.95 was achieved. Then, apple slices (with and without pretreatment) were dehydrated using RW at 55, 75, and 95°C and compared with conventional hot‐air drying at 55°C as a control. The results showed that with dehydration using RW, both with and without pretreatment at 95°C, it was possible to achieve a similar quality of apple slices when compared with conventional hot‐air drying at 55°C, but with a significant reduction in processing time. Additionally, the dehydration process using RW presented anomalous diffusion behavior on apple slices with an α > 1. PRACTICAL APPLICATIONS: Refractance Window (RW) is a technology used for dehydration of fruit and vegetables slices and pulp based on the refractance properties of wet materials. RW has reported promising results in processing time reduction as compared with conventional dehydration methods. In addition, the quality of the end products by RW is higher as compared with conventional drying methods. In this research, we have showed that the final product (dehydrated apple slices) using RW attained quality values (color and texture) similar to those obtained with osmotic dehydration (OD) coupled with moderate electric field (MEF)/hot‐air drying. However, the time spent by RW (50 min) was much lower than OD coupled with MEF/hot‐air drying (240 min). Then, the main advantage of RW is the capacity to dehydrate fruit and vegetables materials using temperatures around 100°C, which allow both, reduce processing time and also attain high‐quality retention.

Neste trabalho abordar-se-á a temática da responsabilidade civil extracontratual do Estado e demais Entidades Públicas pelo exercício da função administrativa no ordenamento jurídico português. Serão tecidas considerações acerca das variadas modalidades de tal responsabilidade: delitual (por fatos ilícitos), pelo risco e por fatos lícitos – na medida em que pode haver responsabilidade da Administração Pública (AP), em certas situações em que a sua conduta seja efetuada de forma lícita. Será enaltecida a relevância da Lei n.º 67/2007, de 31 de dezembro, em articulação definida com a Constituição da República Portuguesa, com o Código Civil, e com o Código das Expropriações Português.

Relatório de estágio de mestrado em Educação (área de especialização Formação, Trabalho e Recursos Humanos), As questões da assiduidade e desistência na formação profissional têm vindo a ganhar interesse, nos últimos anos, para o campo da educação e formação de adultos. Assim, são vários os organismos, a nível europeu e nacional, e também investigadores desta área, que tentam apresentar algumas estratégias no sentido de resolução e/ou atenuação destas problemáticas em contextos formativos. Nesse sentido, o objeto de estudo desta investigação centra-se numa instituição que se destina a fins formativos localizada no norte do país. Aqui, procuramos então entender como é feita a gestão/coordenação da formação nesta organização em específico e, ao mesmo tempo, identificar quais os principais fatores, internos e externos à formação, que podem estar na origem das problemáticas acima mencionadas. Por outro lado, também entendemos como enriquecedor refletir sobre a motivação/interesse dos formandos durante a frequência da formação, uma vez que pertence a um dos principais motivos que está na origem destes problemas, e também por se tratar de uma outra dimensão que desperta igualmente interesse em todos os membros envolvidos em atividades formativas, desde gestores e coordenadores de formação, aos próprios formadores. Do ponto de vista interventivo, procuramos ainda apresentar algumas estratégias para contrariar esta tendência, não só nesta instituição em específico, mas também noutras que apresentem casos semelhantes a este. Para a realização deste estudo, do ponto de vista metodológico, demos preferência ao estudo de caso, recorrendo também a algumas técnicas de recolha de dados e análise dos mesmos, para uma melhor fundamentação do trabalho de investigação/intervenção efetuado., The issues of attendance and dropout in vocational training gained interest in the past few years in the field of adult education and training and as a result, there are several organizations at European and national level, as well as researchers in this area, who try to present some strategies for resolution and/or decrease these problems in formative contexts. In this sense, the object of study of this investigation focuses on an institution that is intended for training purposes, located in the north of the country. Here, we seek to understand how the management / coordination of training, in this specific organization is done and, at the same time, to identify the main factors, internal and external to the formation, that may be the origin of the above mentioned problems. On the other hand, we also see it as something enriching, to reflect on the motivation / interest of the trainees during the frequency of the training, since this is one of the main reasons for these problems, and also because it is another dimension that it also arouses interest in all members involved in training activities, from managers and training coordinators, to the trainers themselves. From the interventional point of view, we also try to present some strategies to counteract this trend, not only in this particular institution, but also in others with similar cases. For this study, from the methodological point of view, we preferred the case study, using some techniques of data collection and analysis, for a better basis of research / intervention work.

The aim of this work was to validate a mathematical model and evaluate hydrolysis of salmon muscle proteins by Alcalase in batch reactor. The inhibition constants were correlated with conversion and temperature thus improving dramatically the agreement between model predictions and experimental hydrolysis time courses. The standard operation in batch reactor consisting in pre-heating, isothermal stage and inactivation of enzyme was evaluated through simulation of different operational strategies based on increasing temperature gradients. Operational conditions were 7.5%(w/w) protein, 1 g/l Alcalase and different temperatures from 50 °C to 73 °C. The optimal temperature for the standard process was 68 °C with a processing time of 41 min. Different operational strategies, included temperature profiles, resulted in longer operation times. The standard process was the best reactor performance due to the maximization of the enzyme efficiency.

A temática da internacionalização mantém-se amplamente debatida sendo considerada uma estratégia chave para a competitividade das empresas e das economias. No contexto português, em que se verifica uma evolução favorável e sustentada das exportações, há vários anos, a internacionalização e diversificação de mercados assume um papel fundamental para a sustentabilidade das empresas. Usando a metodologia qualitativa, pretendemos analisar o processo de internacionalização de três PME portuguesas no sentido de perceber a sua abordagem aos mercados internacionais. Os resultados apontam algumas evidências sobre a utilidade da literatura revista. O modelo Uppsala parece ser útil para compreender parte do Processo de Internacionalização (PI) das PME. Não obstante, há empresas que iniciam a expansão internacional muito rapidamente, para mercados muito dispersos, divergindo com alguns princípios do modelo Uppsala. Para as empresas em análise, a exportação constitui o principal modo de entrada e as razões que determinam o PI estão associadas ao perfil do gerente, ao modelo de negócios e às networks de que a empresa poderá fazer parte.

A novel methodology for the modeling and characterization of the enzymatic hydrolysis of proteins is proposed. The hydrolysis time course can be predicted at different operating conditions for protein concentration, enzyme concentration and temperature. The hydrolysis kinetics of salmon muscle proteins and whey protein isolate by Alcalase were studied using a central composite design. A combination of the logarithmic equation P = 1/bln (abt + 1) to model the hydrolysis time course with the response surface methodology to correlate the kinetic constants a and b with the operating conditions: protein concentration, enzyme concentration and temperature were achieved. The logarithmic equation was a very good fit with the hydrolysis time courses, with both substrates achieving R2 > 0.995. The kinetic constants a and b were significantly affected by the operating conditions. Empirical models were obtained for a and b as functions of operating conditions. The kinetic constant values were predicted, and a strong correlation between predicted and experimental values was obtained for a (R2 = 0.949) and b (R2 = 0.945). The predicted and experimental time courses resulted in good correlation for both salmon muscle proteins (R2 > 0.987) and whey protein isolate (R2 > 0.978). The model allowed calculation of the hydrolysis time course of proteins from a given set of operating conditions with good predictability. This methodology can be used with different sources of proteins and enzymes to test the susceptibility of proteins to hydrolysis as well as the catalytic efficiency of proteases. Additionally, the combined model can be used as a design and optimization function.

Foods are complex matrices formed by many compounds whose nutritional properties vary when they are mixed. Therefore, the study of ingredients interactions that occur during food formulation is necessary to understand the final behavior of food during digestion. This study examined the effects of sodium alginate mixed with a starch solution (3.0 g/100 g) on glucose release during in vitro digestion. To evaluate the effect of alginate, three concentrations were used (0.5, 1.0 and 2.0 g/100 g), and the in vitro digestion was carried out in two stages: gastric and intestinal digestion. The glucose release was evaluated by colorimetric. In order to understand the behavior of this mixture, complex index (CI), viscosity analysis and differential scanning calorimetry were performed to study the alginate–starch interaction. The results showed that starch hydrolysis began during intestinal digestion, reaching a hydrolysis percentage of 72% during the first 15 min. A significant reduction in starch hydrolysis was observed when 1.0 and 2.0 g/100 g of sodium alginate was incorporated, with hydrolysis percentages around 55% during the first 15 min. The CI varied from 34.34% to 57.11% when alginate was increased from 0.5 to 2.0 g/100 g. Also, the sodium alginate affected the viscosity which can be attributed to a protector role of alginate on the starch granules that diminishes the swelling and amylose leaching. Through this study it was possible to show the importance of molecular interaction between different ingredients used in food formulation and how these interactions can be relevant in the regulation of the glycemic response in carbohydrate based food.

Through decades of study, regardless the protein source, the enzymatic hydrolysis of proteins has always resulted in a hydrolysis curve with a typical shape: an initial rapid hydrolysis phase followed by a rapid decrease in the reaction rate. Several hypotheses have been proposed, such as substrate exhaustion, product inhibition and enzyme inactivation. In current study the effect of substrate, product and thermal inactivation were systematically studied using the commercial enzyme Alcalase and salmon muscle protein as the substrate. The low Km value of 4.39 mM and the stabilization of Alcalase in the presence of substrate and hydrolysis products could not explain the progressive decrease in the reaction rate. On the other hand, a strong product inhibition was observed (Ki = 2.31 mM; K ′ i = 7.12 mM ). These results along with computer simulations revealed that neither substrate exhaustion nor enzyme inactivation generated the typical hydrolysis curve; however, inhibition by hydrolysis products resulted in a remarkable and progressive decrease in the reaction rate, which satisfactorily explained the shape of the hydrolysis curve.

The processing of squid generates nearly 50% of raw material as a waste by-product rich in protein. Use of this by-product as a raw material in the manufacture of a squid protein hydrolysate would add considerable product value to the industry. Enzyme hydrolysis of squid waste protein is a complex process because of a number of inherent simultaneous inhibition and enzyme inactivation reactions which occur during hydrolysis. Artificial neural networks (ANNs) are very effective in developing predictive models for processes involving complex reaction kinetics that would otherwise be difficult to develop by more traditional deterministic approaches. The objective of this work was to develop a kinetic model to describe the kinetics of enzyme hydrolysis of squid waste protein using ANNs. A series of enzyme hydrolysis experiments were carried out on samples of squid waste under specified conditions of temperature, pH, and initial enzyme and substrate concentrations. Experimental data in the form of substrate concentration over time were taken as real time course data. These data were fitted with a cubic spline procedure for use in an ANNs training process to estimate reaction rates for the model. The effect of a number of hidden processing elements on the error in prediction was studied, and the ANN showing necessary prediction performance was constructed. Maximum differences between experimental and predicted values of substrate concentration at any point in time ranged from 0.098 to 0.29 g/L (3–4%). Correlation coefficients between predicted and experimental results were also, respectively, high, ranging from 0.988 to 0.992. PRACTICAL APPLICATIONS Results from this study would suggest that artificial neural networks (ANNs) can be very effective in developing predictive models for processes involving complex reaction kinetics. Enzyme hydrolysis of squid waste protein is an example of such a process because of a number of inherent simultaneous inhibition and enzyme inactivation reactions occurring during hydrolysis. This work resulted in the successful development of a kinetic model to describe the kinetics of enzyme hydrolysis of squid waste protein using ANNs.

Mussel aquaculture is the main source of this valuable seafood. China, Spain, Chile, and Thailand are the largest producers, whose total average harvest in 2010 was 1,272,131 t accounted for 65% of the total world production. Assuming that when a food compound contributes 20% or more of a nutrient’s Recommended Daily Allowance, the food can be taken as a good source of that component; mussel meat is a good source of proteins, vitamin B12, Fe, P, and omega-3 fatty acids (DHA + EPA). Mussels are not consumed raw but rather are processed through pre-cooking, followed by freezing or sterilization. The processing effects on mussel composition are mainly caused by two mechanisms: material exchange between mussel meat and processing media (water, steam, brine, air), and thermal inactivation by high temperature (molecular lysis or reaction) when mussels are sterilized. The main effect of processing on mussel components is their concentration due to water loss. Leaching and reaction have a minor influence.

Os ossos humanos são bastante fortes e capazes de resistir a forças de compressão e de flexão elevadíssimas. O principal objetivo desta dissertação é determinar o deslocamento, a deformação e a tensão a meio do osso, diáfise, através do teste de flexão de quatro pontos. O procedimento de cálculo foi desenvolvido através de procedimentos analíticos, numéricos e experimentais. Foram utilizados 4 ossos grandes de quarta geração, com fixação de uma placa metálica e de seguida foi realizada uma análise experimental, numérica e analítica. No método numérico foi desenvolvido o modelo 3D de elementos finitos (ANSYS), e comparado com a solução dos métodos analítico e experimental. Os resultados obtidos indicam que as tensões são maiores no local da fratura num estado incial de osteossíntese, e à medida que o osso se vai regenerando estas tensões passam a ser menores nas placas metálicas fixadas aos ossos. Os resultados analíticos estão de acordo com os resultados numéricos e ambos se aproximam dos experimentais. O que significa que o modelo numérico é um instrumento importante na análise biomecânica de fraturas. Human bones are quite strong and able to resist to compression from bending and moments very high. The main objective of this dissertation is to calculate the displacement, deformation and stress in the middle of the bone shaft, through the fourpoint bending test. The calculation procedure was developed by analytical, numerical and experimental procedures. In the method was developed 3D finite element model (ANSYS), and compared with the solution of the analytical and experimental methods. Four bones fourth generation with a metal plate were tested and then the numerical model using a finite element analysis was validated. The results obtained indicate that normal Stresses are greatest at the site of fracture in a initial state of osteosynthesis and as the bone goes regenerating these tensions will be smaller in metal plates fixed to the bones. The analytical results are in acordance to the numerical results and with the experimental results. Which means the numerical model is an important instrument in biomechanical analysis of fractures.

Scientific evidence has shown that high sodium consumption from salt can lead to arterial hypertension. Most salt is consumed through processed food to enhance flavor or to increase water retention in the case of processed meats and seafood. In the processing of fish, such as salmon, considerable organic waste is generated that could be reused in the form of a protein hydrolysate if it could serve a useful purpose. The hypothesis of the work presented in this paper was that protein hydrolysate made from salmon waste could replace salt for the purpose of enhancing water retention in the (Sous Vide) processing of salmon filets. The main objective of this research was to observe the effect of different combinations of protein hydrolysate and salt concentration on the drained weight of the final product, and to determine that the results obtained were statistically and economically significant. Response surface methodology was used to study the simultaneous effects of different combinations of protein hydrolysate and salt concentrations on resulting drained weight. A 4x4 factorial design was used, where concentrations of protein hydrolysate were 0%, 7%, 10% and 14%, while salt concentrations were those established by the U.S. Department of Agricultural for salmon as regular, low, very low and no added sodium (1.9%, 0.6%, 0.2% and 0%, respectively). Results showed that the combination of 14% hydrolysate and 0.2% salt achieved nearly the same level of water retention as the standard industry practice of adding nearly 2% salt. This could mean that processors could reduce current levels of salt addition by 90% without compromising process performance, nor color or texture in the final product.

Dissertação de mestrado em Direito Administrativo, O artigo 16.º da Lei n.º 67/2007, de 31 de Dezembro, que aprovou o novo regime de responsabilidade civil extracontratual do Estado e demais entidades públicas dispõe sobre Indemnização pelo sacrifício, sendo de realçar o perímetro de aplicação da indemnização pelo sacrifício. Esta abrange os denominados danos especiais e anormais que decorrem do exercício da função administrativa, designadamente os provenientes de atos administrativos lícitos e ações praticadas em estado de necessidade administrativa, a que se referiam os números 1 e 2 do artigo 9.º do Decreto-Lei n.º 48 051, de 21 de Novembro de 1967. A lei supra mencionada foi alterada pela Lei n.º 31/2008, de 17 de Junho do RRCEE, e tal aparecimento, tinha de entre as suas finalidades, a de traduzir os modelos de efetivação da responsabilidade civil extracontratual do Estado na sua tripla veste de legislador, administrador e juiz, por violação do Direito Comunitário. Trata-se de um tema inovador, quer a nível nacional, quer a nível do Direito Comunitário, dado que, na atualidade é um tema muito pouco explorado a nível de escrita. Iremos, ainda, mencionar a importância do Código das Expropriações no que respeita às figuras da expropriação e da requisição por utilidade pública., The article 16. º of the law 67/2007, of 31 December, approved the new position of the civil extracontractual responsibility of the state and public entities. The Indemnisation of the sacrifice contains the specials and anormals wrongs that derived of the exercise to the administrative fonction, of the licites acts and the actions that were exercised on necessity state. That law was suffering a change by the law 31/2008, of 17th June RRCEE. The Community Law is important for the theme of this master thesis, because implanted the importance of the legislator, administrator and judge in this matter. So, the Expropriations Code explains the regime of the expropriations and requisition for public utility. It is a very important theme to be study for the people that have interest of the Portuguese public law, in special, for the Portuguese and European administrative law.

The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water-holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products. PRACTICAL APPLICATION: This study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water-holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water-holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.