01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Resultados da Pesquisa
Item Controle de temperatura de estufas utilizando método de controle supervisório(2020-10-29) Araújo, Guilherme Matheus de; Gonçalves, Glauco Estácio; http://lattes.cnpq.br/6157118581200722; http://lattes.cnpq.br/1992687962116742Greenhouses are structures used to set ideal environmental conditions for plant development. They are easy to build and maintain and vary in shape, structural components and other factors. They are made to adjust according to the needs of those who implent them, to a giving group of plants. One of the main factors that influence plant growth is the temperature inside the greenhouse. In order to reach the ideal temperature conditions for each group of plants automatically, a temperature control system, which models the actuators of a greenhouse environment and the events that occur in it, was developed. The validation of this control system was made possible thanks to the creation of a simulator developed according to the principles of mass and energy balance. The communication between the two entities takes place through a REST application interface. Three modeling proposals and rules for the control system are presented in this work. The main objective is to determine which one has the best feasibility and efficiency ratio in controlling the temperature inside the greenhouse, considering energy consumption, error rate in ºC and the percentage of time that the environment remains within ideal conditions. All proposals are based on the control of the states of two specific actuators in a greenhouse: the heating and cooling systems. The simulated scenarios use specific configurations for the greenhouse and a small tomato crop, in 24 hours periods for days chosen from different seasons. The control models showed different levels of efficiency, with up to 33% disparity.Item Relatório do Estágio Supervisionado Obrigatório (ESO), realizado no Vela Branca Praia Hotel e na Qualimar Comércio de Importação e Exportação Ltda(2018-08-14) Vieira, Célia Fernanda; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/4578229859487549The Course Conclusion Paper had the objective of describing the technical activities developed from April 24th to May 17th, 2018, at Vela Branca Praia Hotel, located in Recife - PE; and from May 18th to August 1st, 2018, at the company QualimarComércio de Importacao e Exportação, located in Jaboatão dos Guararapes - PE, in the course of the Obligatory Supervised Internship Discipline. At Vela Branca Praia Hotel, the activities carried out were the storage and packaging of food products, preparation and final consumption, observing the Manual of Good Practices of the establishment. At Qualimar, the activities developed were receiving fish, processing, packaging, storage and transport, in compliance with the provisions of its HACCP (Hazard Analysis and Critical Control Points), above all the temperature control throughout the production process, under the control of the Laboratory of Quality Control and its team. Such activities were supervised by Veterinarians Sandra Souto, responsible for food safety at Vela Branca Praia Hotel, and Pedro Generino, quality control coordinator at Qualimar. All activities were carried out during the course 08525 - Mandatory Supervised Internship, of the Bachelor's Degree in Veterinary Medicine, Federal Rural University of Pernambuco - UFRPE, under the guidance of Professor Maria Betânia de Queiroz Rolim. The compulsory curricular traineeship provided the technical and practical knowledge of the routine of a technician-medical veterinarian in a hotel restaurant, under the control of the Municipal Sanitary Surveillance, and a fish processing unit under the control of the Federal Inspection Service.