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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
28/11/1997 |
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Data da última atualização: |
08/08/2007 |
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Autoria: |
DURR, E.; GOLDSACK, S.; KATWIJK, J. V. |
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Título: |
Real time formal specification using VDM++. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE ENGENHARIA DE SOFTWARE, 10., 1996, São Carlos, SP. Anais... São Carlos: USP, 1996. |
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Páginas: |
p.57-72. |
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Idioma: |
Inglês |
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Notas: |
Editado por José Carlos Maldonado e Paulo Cesar Masiero. |
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Conteúdo: |
VDM++ is a formal object oriented specification language, derived from VDM. It extends VDM by providing object-orientation, real-time as well as parallel features. The use of the language is supported by design guidelines and a tool set. The latter offers graphical representations, syntatic and semantic checking, pretty printting and code generation. In this paper we address the handling of particular real-time issues as supported by the language. An outline specification case study is included. |
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Palavras-Chave: |
Engenharia de software. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01072naa a2200181 a 4500
001 1005438
005 2007-08-08
008 1996 bl uuuu u00u1 u #d
100 1 $aDURR, E.
245 $aReal time formal specification using VDM++.
260 $c1996
300 $ap.57-72.
500 $aEditado por José Carlos Maldonado e Paulo Cesar Masiero.
520 $aVDM++ is a formal object oriented specification language, derived from VDM. It extends VDM by providing object-orientation, real-time as well as parallel features. The use of the language is supported by design guidelines and a tool set. The latter offers graphical representations, syntatic and semantic checking, pretty printting and code generation. In this paper we address the handling of particular real-time issues as supported by the language. An outline specification case study is included.
653 $aEngenharia de software
700 1 $aGOLDSACK, S.
700 1 $aKATWIJK, J. V.
773 $tIn: SIMPÓSIO BRASILEIRO DE ENGENHARIA DE SOFTWARE, 10., 1996, São Carlos, SP. Anais... São Carlos: USP, 1996.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
20/04/2023 |
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Data da última atualização: |
20/04/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MENDES, J. F.; NORCINO, L. B.; CORRÊA, T. Q.; BARBOSA, T. V.; PASCHOALIN, R. T.; MATTOSO, L. H. C. |
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Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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Título: |
Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 230, 123424, 2023. |
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Páginas: |
1 - 13 |
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ISSN: |
0141-8130 |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.123424 |
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Idioma: |
Inglês |
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Conteúdo: |
The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging MenosThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nan... Mostrar Tudo |
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Palavras-Chave: |
Fruit preservation. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02390naa a2200229 a 4500
001 2153280
005 2023-04-20
008 2023 bl uuuu u00u1 u #d
022 $a0141-8130
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.123424$2DOI
100 1 $aMENDES, J. F.
245 $aObtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning.$h[electronic resource]
260 $c2023
300 $a1 - 13
520 $aThe development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5?20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139?192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278?345 ◦C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122◦ and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa− 1 .h− 1 .m− 2 ). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 ◦C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8?12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging
653 $aFruit preservation
700 1 $aNORCINO, L. B.
700 1 $aCORRÊA, T. Q.
700 1 $aBARBOSA, T. V.
700 1 $aPASCHOALIN, R. T.
700 1 $aMATTOSO, L. H. C.
773 $tInternational Journal of Biological Macromolecules$gv. 230, 123424, 2023.
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