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: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1590/fst.26617
https://locus.ufv.br//handle/123456789/26481
Resumo: 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 aspectsDulce 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.Food Science and Technology2019-08-06T13:02:58Z2019-08-06T13:02:58Z2019-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf1678457Xhttp://dx.doi.org/10.1590/fst.26617https://locus.ufv.br//handle/123456789/26481engv. 39, n. 01, p. 78- 82, jan./ mar. 2019Francisquini, Júlia D’almeidaPereira, João Pablo Fortes Pinto, Michele da SilvaCarvalho, Antônio FernandesPerrone, Ítalo TulerSilva, Paulo Henrique da Fonseca dainfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:57:47Zoai:locus.ufv.br:123456789/26481Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:57:47LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)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 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 2019-08-06T13:02:58Z
2019-08-06T13:02:58Z
2019-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 1678457X
http://dx.doi.org/10.1590/fst.26617
https://locus.ufv.br//handle/123456789/26481
identifier_str_mv 1678457X
url http://dx.doi.org/10.1590/fst.26617
https://locus.ufv.br//handle/123456789/26481
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 39, n. 01, p. 78- 82, jan./ mar. 2019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Food Science and Technology
publisher.none.fl_str_mv Food Science and Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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