Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)

Detalhes bibliográficos
Autor(a) principal: FRANCISQUINI,Júlia d’Almeida
Data de Publicação: 2019
Outros Autores: PEREIRA,João Pablo Fortes, PINTO,Michele da Silva, CARVALHO,Antônio Fernandes, PERRONE,Ítalo Tuler, SILVA,Paulo Henrique da Fonseca da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100078
Resumo: Abstract Dulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of variation and amplitude was found for soluble solids content, indicating standardization and uniformity during fabrication. We also observed a gradual increase in the latter throughout manufacture, without significant differences between the times. The evaporated water mass rate and its respective equation allow to reproduce the same characteristics of the experimental product in experimental and industrial production of dulce de leche.
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spelling Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)dairy productsevaporationfood processing aspectsAbstract Dulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of variation and amplitude was found for soluble solids content, indicating standardization and uniformity during fabrication. We also observed a gradual increase in the latter throughout manufacture, without significant differences between the times. The evaporated water mass rate and its respective equation allow to reproduce the same characteristics of the experimental product in experimental and industrial production of dulce de leche.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100078Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26617info:eu-repo/semantics/openAccessFRANCISQUINI,Júlia d’AlmeidaPEREIRA,João Pablo FortesPINTO,Michele da SilvaCARVALHO,Antônio FernandesPERRONE,Ítalo TulerSILVA,Paulo Henrique da Fonseca daeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100078Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
title Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
spellingShingle Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
FRANCISQUINI,Júlia d’Almeida
dairy products
evaporation
food processing aspects
title_short Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
title_full Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
title_fullStr Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
title_full_unstemmed Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
title_sort Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
author FRANCISQUINI,Júlia d’Almeida
author_facet FRANCISQUINI,Júlia d’Almeida
PEREIRA,João Pablo Fortes
PINTO,Michele da Silva
CARVALHO,Antônio Fernandes
PERRONE,Ítalo Tuler
SILVA,Paulo Henrique da Fonseca da
author_role author
author2 PEREIRA,João Pablo Fortes
PINTO,Michele da Silva
CARVALHO,Antônio Fernandes
PERRONE,Ítalo Tuler
SILVA,Paulo Henrique da Fonseca da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv FRANCISQUINI,Júlia d’Almeida
PEREIRA,João Pablo Fortes
PINTO,Michele da Silva
CARVALHO,Antônio Fernandes
PERRONE,Ítalo Tuler
SILVA,Paulo Henrique da Fonseca da
dc.subject.por.fl_str_mv dairy products
evaporation
food processing aspects
topic dairy products
evaporation
food processing aspects
description Abstract Dulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of variation and amplitude was found for soluble solids content, indicating standardization and uniformity during fabrication. We also observed a gradual increase in the latter throughout manufacture, without significant differences between the times. The evaporated water mass rate and its respective equation allow to reproduce the same characteristics of the experimental product in experimental and industrial production of dulce de leche.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
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=S0101-20612019000100078
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100078
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.26617
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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