A spreadsheet for calculation of ingredients for standardization of requeijão cremoso

Detalhes bibliográficos
Autor(a) principal: Silva,R.C.S.N.
Data de Publicação: 2013
Outros Autores: Minim,V.P.R., Silva,A.N., Carvalho,A.F., Minim,L.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200038
Resumo: The standardization of requeijão cheese quality characteristics is a processing stage which is directly influenced by the chemical composition of the raw material. Fat and water concentrations are the main factors that cause variation in quality properties of the requeijão and, when not thoroughly controlled, may cause a lack in standardization of the food. Calculations of ingredients for effective standardization must be made in relation to the final product through of iterative calculations, which makes the manual process unfeasible. Thus, the objective of the present study was to develop a spreadsheet for ingredient calculation, with restrictions being the different concentrations of fat and water in order to standardize the final products. The spreadsheet was developed using the Excel 2007® Solver function, with just four input data: quantity of mass, water and fat content of the mass and fat content of the cream. The optimal solution was that which maximizes the amount of final product while meeting the stipulated constraints of fat and water. Results obtained with the spreadsheet were validated by processing the requeijão cheeses and comparison of the theoretical and practical parameters using the t-test. There was no significant difference between fat and water contents (p>0.10) estimated and verified in practice. Therefore, the use of the spreadsheet proved to be efficient for standardization of requeijão formulations.
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spelling A spreadsheet for calculation of ingredients for standardization of requeijão cremosoquality controlcalculation of ingredientsexcelsolver functionThe standardization of requeijão cheese quality characteristics is a processing stage which is directly influenced by the chemical composition of the raw material. Fat and water concentrations are the main factors that cause variation in quality properties of the requeijão and, when not thoroughly controlled, may cause a lack in standardization of the food. Calculations of ingredients for effective standardization must be made in relation to the final product through of iterative calculations, which makes the manual process unfeasible. Thus, the objective of the present study was to develop a spreadsheet for ingredient calculation, with restrictions being the different concentrations of fat and water in order to standardize the final products. The spreadsheet was developed using the Excel 2007® Solver function, with just four input data: quantity of mass, water and fat content of the mass and fat content of the cream. The optimal solution was that which maximizes the amount of final product while meeting the stipulated constraints of fat and water. Results obtained with the spreadsheet were validated by processing the requeijão cheeses and comparison of the theoretical and practical parameters using the t-test. There was no significant difference between fat and water contents (p>0.10) estimated and verified in practice. Therefore, the use of the spreadsheet proved to be efficient for standardization of requeijão formulations.Universidade Federal de Minas Gerais, Escola de Veterinária2013-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200038Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.65 n.2 2013reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/S0102-09352013000200038info:eu-repo/semantics/openAccessSilva,R.C.S.N.Minim,V.P.R.Silva,A.N.Carvalho,A.F.Minim,L.A.eng2013-05-06T00:00:00Zoai:scielo:S0102-09352013000200038Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2013-05-06T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
title A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
spellingShingle A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
Silva,R.C.S.N.
quality control
calculation of ingredients
excel
solver function
title_short A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
title_full A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
title_fullStr A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
title_full_unstemmed A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
title_sort A spreadsheet for calculation of ingredients for standardization of requeijão cremoso
author Silva,R.C.S.N.
author_facet Silva,R.C.S.N.
Minim,V.P.R.
Silva,A.N.
Carvalho,A.F.
Minim,L.A.
author_role author
author2 Minim,V.P.R.
Silva,A.N.
Carvalho,A.F.
Minim,L.A.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva,R.C.S.N.
Minim,V.P.R.
Silva,A.N.
Carvalho,A.F.
Minim,L.A.
dc.subject.por.fl_str_mv quality control
calculation of ingredients
excel
solver function
topic quality control
calculation of ingredients
excel
solver function
description The standardization of requeijão cheese quality characteristics is a processing stage which is directly influenced by the chemical composition of the raw material. Fat and water concentrations are the main factors that cause variation in quality properties of the requeijão and, when not thoroughly controlled, may cause a lack in standardization of the food. Calculations of ingredients for effective standardization must be made in relation to the final product through of iterative calculations, which makes the manual process unfeasible. Thus, the objective of the present study was to develop a spreadsheet for ingredient calculation, with restrictions being the different concentrations of fat and water in order to standardize the final products. The spreadsheet was developed using the Excel 2007® Solver function, with just four input data: quantity of mass, water and fat content of the mass and fat content of the cream. The optimal solution was that which maximizes the amount of final product while meeting the stipulated constraints of fat and water. Results obtained with the spreadsheet were validated by processing the requeijão cheeses and comparison of the theoretical and practical parameters using the t-test. There was no significant difference between fat and water contents (p>0.10) estimated and verified in practice. Therefore, the use of the spreadsheet proved to be efficient for standardization of requeijão formulations.
publishDate 2013
dc.date.none.fl_str_mv 2013-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200038
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200038
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0102-09352013000200038
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
dc.source.none.fl_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.65 n.2 2013
reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Arquivo brasileiro de medicina veterinária e zootecnia (Online)
collection Arquivo brasileiro de medicina veterinária e zootecnia (Online)
repository.name.fl_str_mv Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br
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