Improvements in the processing of agricultural commodities : the case of cocoa liquor

Detalhes bibliográficos
Autor(a) principal: Fettermann, Diego de Castro
Data de Publicação: 2017
Outros Autores: Sant'Anna, Ângelo Márcio Oliveira, Tortorella, Guilherme Luz, Zandonai, Giuliano Alberton, Echeveste, Marcia Elisa Soares
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/172812
Resumo: The solidification of the cocoa liquor is one of the most important steps for processing cocoa cultivars. This process is typically characterized as a continuous process, which may become a barrier for the randomization of the applied data treatments. This article aims at optimizing the factors that influence the processing of cocoa cultivars during solidification of liquor. Based on this, it was proposed, as a design of experiment (DOE), a three level factorial plan (23) with three repeated measurements. Treatments were organized in random blocks with divided-cells (split-plot). The experiment presents the best combinations between the factors ‘pump flow’ and ‘conveyor speed’ for each kind of cocoa liquor. The application of this kind of design of experiments in other cases may contribute to optimizing processes with long set up times, such as the ones existent in the food processing industry.
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spelling Fettermann, Diego de CastroSant'Anna, Ângelo Márcio OliveiraTortorella, Guilherme LuzZandonai, Giuliano AlbertonEcheveste, Marcia Elisa Soares2018-02-23T02:24:52Z20170012-7353http://hdl.handle.net/10183/172812001058833The solidification of the cocoa liquor is one of the most important steps for processing cocoa cultivars. This process is typically characterized as a continuous process, which may become a barrier for the randomization of the applied data treatments. This article aims at optimizing the factors that influence the processing of cocoa cultivars during solidification of liquor. Based on this, it was proposed, as a design of experiment (DOE), a three level factorial plan (23) with three repeated measurements. Treatments were organized in random blocks with divided-cells (split-plot). The experiment presents the best combinations between the factors ‘pump flow’ and ‘conveyor speed’ for each kind of cocoa liquor. The application of this kind of design of experiments in other cases may contribute to optimizing processes with long set up times, such as the ones existent in the food processing industry.La solidificación del licor es uno de los pasos más importantes para el procesamiento de los cultivares de cacao. Este proceso se caracteriza como un proceso continuo, que puede convertirse en un obstáculo para la aleatorización de los tratamientos. Este artículo tiene como objetivo la optimización de los factores que influyen en el procesamiento de los cultivares de cacao durante la solidificación del licor. Para eso, se propuso un diseño experimental factorial (DOE) de tres niveles (23) con tres repeticiones. Los tratamientos se organizan en bloques aleatorizados en células divididas (split-plot). El experimento demuestra las mejores combinaciones entre los factores de “flujo de la bomba” y “velocidad de lo transportador” para cada tipo de licor de cacao. La aplicación de este tipo de diseño de experimentos en otros casos puede contribuir a la optimización de procesos con tiempos de set up largos, como los existentes en la industria de alimentos.application/pdfengDyna : revista de la Facultad de Minas. Medelim, Colômbia. Vol. 84, no. 201 (June 2017), p. 117-122Processamento de alimentosCacauTheobroma cacaoDesign of experimentsSplit-plotTheobroma cacao L.Diseño de experimentosSplit plotTheobroma cacao L.Improvements in the processing of agricultural commodities : the case of cocoa liquorMejoras en el procesamiento de productos agrícolas : el caso del licor de cacaoEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL001058833.pdf001058833.pdfTexto completo (inglês)application/pdf538834http://www.lume.ufrgs.br/bitstream/10183/172812/1/001058833.pdf5b03cfe583068056e4669b2624fde928MD51TEXT001058833.pdf.txt001058833.pdf.txtExtracted Texttext/plain32091http://www.lume.ufrgs.br/bitstream/10183/172812/2/001058833.pdf.txta69b5dce35c67d6c6c0941fa87e3057dMD52THUMBNAIL001058833.pdf.jpg001058833.pdf.jpgGenerated Thumbnailimage/jpeg1919http://www.lume.ufrgs.br/bitstream/10183/172812/3/001058833.pdf.jpg9cb267f4dcacc48a64af63a444c81a83MD5310183/1728122018-10-29 08:40:50.178oai:www.lume.ufrgs.br:10183/172812Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2018-10-29T11:40:50Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv Improvements in the processing of agricultural commodities : the case of cocoa liquor
dc.title.alternative.es.fl_str_mv Mejoras en el procesamiento de productos agrícolas : el caso del licor de cacao
title Improvements in the processing of agricultural commodities : the case of cocoa liquor
spellingShingle Improvements in the processing of agricultural commodities : the case of cocoa liquor
Fettermann, Diego de Castro
Processamento de alimentos
Cacau
Theobroma cacao
Design of experiments
Split-plot
Theobroma cacao L.
Diseño de experimentos
Split plot
Theobroma cacao L.
title_short Improvements in the processing of agricultural commodities : the case of cocoa liquor
title_full Improvements in the processing of agricultural commodities : the case of cocoa liquor
title_fullStr Improvements in the processing of agricultural commodities : the case of cocoa liquor
title_full_unstemmed Improvements in the processing of agricultural commodities : the case of cocoa liquor
title_sort Improvements in the processing of agricultural commodities : the case of cocoa liquor
author Fettermann, Diego de Castro
author_facet Fettermann, Diego de Castro
Sant'Anna, Ângelo Márcio Oliveira
Tortorella, Guilherme Luz
Zandonai, Giuliano Alberton
Echeveste, Marcia Elisa Soares
author_role author
author2 Sant'Anna, Ângelo Márcio Oliveira
Tortorella, Guilherme Luz
Zandonai, Giuliano Alberton
Echeveste, Marcia Elisa Soares
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fettermann, Diego de Castro
Sant'Anna, Ângelo Márcio Oliveira
Tortorella, Guilherme Luz
Zandonai, Giuliano Alberton
Echeveste, Marcia Elisa Soares
dc.subject.por.fl_str_mv Processamento de alimentos
Cacau
Theobroma cacao
topic Processamento de alimentos
Cacau
Theobroma cacao
Design of experiments
Split-plot
Theobroma cacao L.
Diseño de experimentos
Split plot
Theobroma cacao L.
dc.subject.eng.fl_str_mv Design of experiments
Split-plot
Theobroma cacao L.
dc.subject.spa.fl_str_mv Diseño de experimentos
Split plot
Theobroma cacao L.
description The solidification of the cocoa liquor is one of the most important steps for processing cocoa cultivars. This process is typically characterized as a continuous process, which may become a barrier for the randomization of the applied data treatments. This article aims at optimizing the factors that influence the processing of cocoa cultivars during solidification of liquor. Based on this, it was proposed, as a design of experiment (DOE), a three level factorial plan (23) with three repeated measurements. Treatments were organized in random blocks with divided-cells (split-plot). The experiment presents the best combinations between the factors ‘pump flow’ and ‘conveyor speed’ for each kind of cocoa liquor. The application of this kind of design of experiments in other cases may contribute to optimizing processes with long set up times, such as the ones existent in the food processing industry.
publishDate 2017
dc.date.issued.fl_str_mv 2017
dc.date.accessioned.fl_str_mv 2018-02-23T02:24:52Z
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dc.language.iso.fl_str_mv eng
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dc.relation.ispartof.pt_BR.fl_str_mv Dyna : revista de la Facultad de Minas. Medelim, Colômbia. Vol. 84, no. 201 (June 2017), p. 117-122
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