A inovação aberta representa um paradigma emergente para instituições que desejam desenvolver projetos conjuntos, compartilhar recursos e mitigar riscos. Para as empresas de Tecnologia da Informação (TI), esse tipo de inovação possui relação direta com a competitividade e sobrevivência organizacionais, uma vez que há grande dinamicidade e altos custos tecnológicos no setor. No entanto, apesar do crescente interesse empresarial sobre o tema, percebe-se a necessidade de ampliar o número de estudos sobre inovação aberta nessas empresas e mais, especificamente, em Arranjos Produtivos Locais (APLs) de TI. Desse modo, tendo como base um modelo de avaliação obtido da literatura, o objetivo desse estudo foi diagnosticar e analisar quais os fatores que mais influenciam a inovação aberta no APL de TI do Oeste do Paraná (Iguassu-IT). A pesquisa, de caráter quantitativo, teve adesão de 71% das empresas do APL e revelou a presença equilibrada dos 5 fatores referentes à Relacionamentos para inovação, Inovação como estratégia, Processos para gestão da inovação, Comportamento inovador e Estrutura inovadora. Apesar disso, o estudo também apontou a necessidade de fortalecimento de práticas de inovação aberta, especialmente relacionadas a parcerias estratégicas. Desse modo, indica-se a formalização de acordos de cooperação com instituições de ensino e pesquisa, de modo a aproximar a academia e empresas com vistas a atender ao mercado, bem como o estabelecimento de processos e políticas de propriedade intelectual, de gestão da inovação e o repasse desta visão aos colaboradores das empresas do Iguassu-IT.
In this study, we investigated the dynamics of a computer simulation of a continuous alcoholic fermentation process combined with a flash column under vacuum. The alcohol was partially extracted in order to maintain its concentration at about 40 kg/m3 in the fermentor. The mathematical model of the fermentation was developed for industrial conditions and considers the effect of the temperature on the kinetic parameters. The performance of the dynamic matrix control algorithm, single input single output and multiple input multiple output, for the control of the extractive process was studied. The concepts of factorial design were used in a simulation study to determine the best control structures for the process.
The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficient processes. In this sense, mathematical models play an important role in the design, optimization, and control of bioreactors for ethanol production. Such bioreactors are generally modeled by a set of first-order ordinary differential equations, which are derived from mass and energy balances over bioreactors. Complementary equations have also been included to describe fermentation kinetics, based on Monod equation with additional terms accounting for inhibition effects linked to the substrate, products, and biomass. In this chapter, a reasonable number of unstructured kinetic models of 1-G ethanol fermentations have been compiled and reviewed. Segregated models, as regards the physiological state of the biomass (cell viability), have also been reviewed, and it was found that some of the analyzed kinetic models are also applied to the modeling of second-generation ethanol production processes.
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