Ice cream and nutrition: modeling optimal ice cream formulations

Detalhes bibliográficos
Autor(a) principal: Lopes, Inês Marques
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/6779
Resumo: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
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spelling Ice cream and nutrition: modeling optimal ice cream formulationsice cream mix recipiesnutritionlinear programmingoptimizationMestrado em Engenharia Alimentar - Instituto Superior de AgronomiaIt is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles information about ingredients that are commonly used in ice cream manufacture and their contribution to nutrient and processing constraints. After setting all requirement constraints for each specific ice cream, the Excel Solver optimization tool, gives a solution for the model establishing the ingredients and their quantities to be included in the recipe. The developed model can be easily updated to account for changes in market demands or production conditions. It was created a version of the model for each one of the following ice cream types: water ice, ice cream, milk ice, dairy ice, sorbet and artisanal recipe. In order to test the effectiveness of the model, seven innovative recipes, using Portuguese ingredients with healthy benefits, have been created and tested at DuPont, Denmark.ISAOliveira, Marta Guerreiro Duarte Mesquita deMartins, Isabel Maria de JesusSousa, Vasco Magalhães Valença deRepositório da Universidade de LisboaLopes, Inês Marques2014-05-12T15:09:45Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/6779TID:201846446engLopes, I.M. - Ice cream and nutrition: modeling optimal ice cream formulations. Lisboa: ISA, 2014, 115 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:37:36Zoai:www.repository.utl.pt:10400.5/6779Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:54:05.699851Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Ice cream and nutrition: modeling optimal ice cream formulations
title Ice cream and nutrition: modeling optimal ice cream formulations
spellingShingle Ice cream and nutrition: modeling optimal ice cream formulations
Lopes, Inês Marques
ice cream mix recipies
nutrition
linear programming
optimization
title_short Ice cream and nutrition: modeling optimal ice cream formulations
title_full Ice cream and nutrition: modeling optimal ice cream formulations
title_fullStr Ice cream and nutrition: modeling optimal ice cream formulations
title_full_unstemmed Ice cream and nutrition: modeling optimal ice cream formulations
title_sort Ice cream and nutrition: modeling optimal ice cream formulations
author Lopes, Inês Marques
author_facet Lopes, Inês Marques
author_role author
dc.contributor.none.fl_str_mv Oliveira, Marta Guerreiro Duarte Mesquita de
Martins, Isabel Maria de Jesus
Sousa, Vasco Magalhães Valença de
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Lopes, Inês Marques
dc.subject.por.fl_str_mv ice cream mix recipies
nutrition
linear programming
optimization
topic ice cream mix recipies
nutrition
linear programming
optimization
description Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
publishDate 2014
dc.date.none.fl_str_mv 2014-05-12T15:09:45Z
2014
2014-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/6779
TID:201846446
url http://hdl.handle.net/10400.5/6779
identifier_str_mv TID:201846446
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lopes, I.M. - Ice cream and nutrition: modeling optimal ice cream formulations. Lisboa: ISA, 2014, 115 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA
publisher.none.fl_str_mv ISA
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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