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  • 1
    Online Resource
    Online Resource
    Eurobonds Past and Present: A Comparative Review on Debt Mutualization in Europe
    Walter de Gruyter GmbH ; 2016
    In:  Review of Law & Economics Vol. 12, No. 3 ( 2016-01-1)
    Details
    In: Review of Law & Economics, Walter de Gruyter GmbH, Vol. 12, No. 3 ( 2016-01-1)
    Abstract: This paper reviews the economic and historical literature on debt mutualization in Europe with reference to pre-1914 guaranteed bonds and the current Eurobonds debate. We argue that, notwithstanding the differences in scale and nature, debt mutualization solutions similar to Eurobonds were tried before, and the closest historical examples to the present debate are the pre-1914 guaranteed bonds. We highlight three key characteristics of debt mutualization, which are apparent both in the current debate and in history: moral hazard, debt dilution and conditionality. We show that the fears about short-run dilution and moral hazard were not unknown to pre-1914 market participants. These problems were partly addressed by mechanisms of conditionality such as international financial control. The historical evidence suggests that the dilution of outstanding obligations may be overplayed in the current debate. On the contrary, creditors’ moral hazard (ignored in current debt mutualization proposals) was as problematic as the usual debtor’s moral hazard –especially when the groups of countries guaranteeing the bonds and the creditor nations did not overlap entirely.
    Type of Medium: Online Resource
    ISSN: 2194-6000 , 1555-5879
    URL: Article
    DOI: 10.1515/rle-2016-0047
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2016
    detail.hit.zdb_id: 2191851-X
    SSG: 2
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  • 2
    Online Resource
    Online Resource
    Evaluation of Geometric Symmetry Condition in Numerical Simulations of Thermal Process of Packed Liquid Food by Computational Fluid Dynamics (CFD)
    Walter de Gruyter GmbH ; 2010
    In:  International Journal of Food Engineering Vol. 6, No. 5 ( 2010-09-21)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 6, No. 5 ( 2010-09-21)
    Abstract: The growing demand for safer food and better nutritional and sensory quality creates the need for a better understanding of the processes involved in food production. Computational fluid dynamics (CFD) has been used by several authors for a better understanding of liquid food thermal process, one of the safest and most frequently used methods for food preservation. This study evaluated the condition of geometric symmetry used in numerical simulations of thermal process of packed liquid food via CFD. The analysis of temperature profiles obtained experimentally and through models built on 1/1, 1/4, 1/8, 1/16 and 1/32 of package geometry showed good correlation with the CFD simulations. The results indicate that the axial symmetry of the bottles allows the use of smaller models, which saves computational effort.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.2202/1556-3758.1695
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2010
    detail.hit.zdb_id: 2207267-6
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  • 3
    Online Resource
    Online Resource
    Using the Mitschka-Briggs-Steffe Method for Evaluation of Cactus Pear Concentrated Pulps Rheological Behavior
    Walter de Gruyter GmbH ; 2012
    In:  International Journal of Food Engineering Vol. 7, No. 6 ( 2012-01-18)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 6 ( 2012-01-18)
    Abstract: The rheological characterization of food is important for efficient product and process design. Although its importance in semi-arid regions, there are only a few studies regarding the rheological properties of cactus pear products in the literature. The present work has used the Mitschka-Briggs-Steffe method for evaluation of the rheological behavior of cactus pear concentrated pulps. The pulps have shown pseudoplastic behavior. The flow behavior index (n) shows a constant value in the evaluated conditions, and its average value was considered in the evaluated temperature and concentration range. The consistency index (k) has shown dependency of concentration and temperature, being well modeled by a modified Arrhenius equation. Thus, the rheological parameters of cactus pear concentrated pulps can be obtained using a single equation, related with temperature, concentration and shear rate. The obtained data are potentially useful for future studies on product development, food properties and process design.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.1515/1556-3758.2151
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2012
    detail.hit.zdb_id: 2207267-6
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  • 4
    Online Resource
    Online Resource
    Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)
    Walter de Gruyter GmbH ; 2011
    In:  International Journal of Food Engineering Vol. 7, No. 4 ( 2011-08-16)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 4 ( 2011-08-16)
    Abstract: Thermal processing is one of the safest and most used methods of food preservation. Although the computational fluid dynamics (CFD) has been used by several authors for liquid food thermal processing evaluation, just a few studies have compared the data obtained by CFD with experiments. The present work evaluated a liquid model food pasteurization in two commercial bottles using CFD. The model validation was carried out by comparing the obtained thermal profile with experimental data. The fluid behavior during heating and cooling was detailed. The data obtained using CFD described well the experimental processing, which suggest the possibility of using CFD for temperature profile evaluation in thermal processing of packaged convective foods.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.2202/1556-3758.2418
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2011
    detail.hit.zdb_id: 2207267-6
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  • 5
    Online Resource
    Online Resource
    The DPOBE Model for Organizational Sustainability: An Exploratory Study about its Structure, Pillars and Components among a Group of Master Degree Students
    Walter de Gruyter GmbH ; 2020
    In:  Economics and Culture Vol. 17, No. 1 ( 2020-06-01), p. 38-52
    Details
    In: Economics and Culture, Walter de Gruyter GmbH, Vol. 17, No. 1 ( 2020-06-01), p. 38-52
    Abstract: Research purpose. To get a validation of the structure, pillars and components that seem to be central, and under which, business management and managers need to develop abilities and competences to ensure the sustainability of their organizations according to the ‘DPOBE Model for Organizational Sustainability’ structure. Design/Methodology/Approach. For the validation of the structure, pillars and components and it’s practical application to measure the organization’s sustainability level with the referred model, despite the focus group exercise made in an early stage, it’s also important to get a solid opinion about it among managers and also in academia, specifically among teachers and investigators on management, business administration and economics as well near master and doctorate students in this field. In this paper, we analyse the results obtained in an exploratory study, based on a survey made among students from four different master’s degree in several specific areas of business management from the School of Business Administration from the Polytechnic Institute of Setúbal (Portugal). Findings . Main results obtained with this exploratory study let the authors be granted with the developments made so far in the model and its structure, pillars and components. However, only with a major collection of opinions (answer to the survey) from the referred groups, it’s possible to define and adjust the final structure and components of the DPOBE Model. Originality/Value/Practical implications. Being an investigation with several years of development, with several articles, chapters of books, master’s degree thesis, congress presentations and papers made so far, only with a solid and validated structure, pillars and components of the DPOBE Model for Organizational Sustainability, it’s possible to go to its aim, the use of it as a quantitative tool to measure the effective organizations sustainability in a way different from other existing sustainability tools and indexes.
    Type of Medium: Online Resource
    ISSN: 2256-0173
    URL: Article
    DOI: 10.2478/jec-2020-0004
    Language: English
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2020
    detail.hit.zdb_id: 2868566-0
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  • 6
    Online Resource
    Online Resource
    Evaluation of Methodologies for Mathematical Modeling of Packaged Conductive Foods Heat Process
    Walter de Gruyter GmbH ; 2009
    In:  International Journal of Food Engineering Vol. 5, No. 4 ( 2009-08-24)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 5, No. 4 ( 2009-08-24)
    Abstract: The heat process is a safe method of food preservation. The use of mathematical modeling for heat transfer by finite elements analysis (FEA) makes it possible to determine the cold spot of conventional and non conventional packages, evaluate their thermal history, microbial and enzyme inactivation and nutrients retention for an optimum process design. Several works use simplifications during mathematical modeling, such as adiabatic headspace, considering the thermal resistance of package negligible. The impact of these simplifications is rarely evaluated. The aim of the present work was to evaluate the effect of these simplifications on sterilization value (Fp) for a conductive food. Two commercial glass bottles (G1 and G2) were selected for the assays. FEA model was built using the bottles' real geometries. Three methodologies were evaluated, considering (i) the four components of the system, i.e., product, glass wall, headspace and metal cap, and uniform heating (PGHM); (ii) adiabatic headspace, i.e., a model considering product and glass wall, with its upper side adiabatic (PG); and (iii) only product, with adiabatic upper side (P). A tomato concentrate industrial pasteurizator profile was used as boundary condition. The Fp was determined by using two values of thermal coefficient (z), 5.5ºC and 12.5ºC, representing a possible range of contaminants z-value. The cold spot of the two packages was located at 32% (G1) and 46% (G2) of the product height. For the same process, the differences of Fp for the two packages ranged between 62 and 320%. Comparing the Fp by PGHM and PG models, differences were observed between 4 and 13%. These differences were over 45% when comparing PGHM with P models, even with similar thermal history. The results indicated the importance of the previous evaluation of the impact of each simplification on the accuracy of the model. Due to exponential relationship between temperature and reactions during the heat process, the need for Fp evaluation instead of thermal history in conductive food was confirmed.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.2202/1556-3758.1458
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2009
    detail.hit.zdb_id: 2207267-6
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  • 7
    Online Resource
    Online Resource
    Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model Food
    Walter de Gruyter GmbH ; 2011
    In:  International Journal of Food Engineering Vol. 7, No. 4 ( 2011-06-23)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 4 ( 2011-06-23)
    Abstract: Thermal process is among the safer and most used food preservation technique. The utilization of model foods in thermal processes studies has several advantages, and the determination of microorganisms thermal inactivation kinetics in model foods is extremely interesting for studying thermal processes and heat transfer. This work has determined the thermal inactivation kinetics of Alicyclobacillus acidoterretris in a liquid model food, thus providing subsidies for thermal process studies and design. The A. acidoterretris thermal inactivation was determined through the three-neck flask method, and was well described according to a first order kinetics. The D85°C, D88°C, D92°C and D95°C values were 105.4 min, 2.75 min, 7.0 min and 2.3 min, respectively. The observed z-value was 6.1°C. Due to the lack of such data in literature, the obtained results contribute to future studies on food thermal processes.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.2202/1556-3758.1996
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2011
    detail.hit.zdb_id: 2207267-6
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  • 8
    Online Resource
    Online Resource
    Mathematical Modelling of the Heat Transfer and Microbial Inactivation During a Meat Pet Food Sterilization in Retortable Pouches
    Walter de Gruyter GmbH ; 2012
    In:  International Journal of Food Engineering Vol. 7, No. 6 ( 2012-01-18)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 6 ( 2012-01-18)
    Abstract: Thermal process is still the most used and safer method for food preservation. Although the mathematical modelling of heat transfer has been used for thermal process evaluation, microbial validation is rarely carried out, and the evaluation of retortable stand up pouch processes were not studied. The present work employed a finite elements analysis model (FEA) for the evaluation of a conductive meat pet food process sterilization in stand up retortable pouches. The results obtained by the model showed good agreement with the experimental values, for both temperature histories and microbial inactivation comparison. The results obtained demonstrate the utility of using mathematical models for describing the heat transfer and microbial inactivation in food thermal process, and reinforce that it can be a powerful tool in food process evaluation and design.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.1515/1556-3758.2559
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2012
    detail.hit.zdb_id: 2207267-6
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  • 9
    Online Resource
    Online Resource
    Evaluation of Boundary Conditions for CFD Simulation of Liquid Food Thermal Process in Glass Bottles
    Walter de Gruyter GmbH ; 2012
    In:  International Journal of Food Engineering Vol. 7, No. 6 ( 2012-01-18)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 6 ( 2012-01-18)
    Abstract: The growing demand for safer and high-quality food products creates the need for better knowledge of the processes involved in food production. The computational fluid dynamics (CFD) have been widely used to better understand food thermal process, one of the safest and most frequently used methods for food preservation. However, no consistency in mathematical models has been observed, especially on the boundary conditions definition. The present study has evaluated four methodologies for the definition of boundary conditions for heating water in two commercial bottles: (M1) temperature profile of heating water (T∞) and convective heat transfer coefficient (h), (M2) T∞ as boundary condition for the outside package wall, (M3) T∞ as boundary condition for the outside heated liquid edge, and (M4) internal temperature profile (T=T(x,y,z,t)), previously measured in the inner package wall, as boundary condition for the outside heated liquid edge. Models that considered the measured value of h e T∞ as boundary condition showed good agreement with experimental values, compared by thermal history and sterilization value (F). The models that considered the temperature profile of the heating water or the inner package wall as boundary conditions, showed faster heating. By over-estimating the product heating rate, those models are not appropriated for thermal process modelling, as it compromises the safety and preservation of food products.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.1515/1556-3758.2329
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2012
    detail.hit.zdb_id: 2207267-6
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  • 10
    Online Resource
    Online Resource
    Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
    Walter de Gruyter GmbH ; 2011
    In:  International Journal of Food Engineering Vol. 7, No. 1 ( 2011-01-11)
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 7, No. 1 ( 2011-01-11)
    Abstract: The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m-2.K-1 (hh1, first portion of heating; come up time); 538.5 W.m-2.K-1 (hh2, second portion of heating; ball time); 1293.6 W.m-2.K-1 (hc1, first phase of cooling); and 183.6 W.m-2.K-1 (hc2, second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature.
    Type of Medium: Online Resource
    ISSN: 1556-3758
    URL: Article
    DOI: 10.2202/1556-3758.2157
    Language: Unknown
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2011
    detail.hit.zdb_id: 2207267-6
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