Development of mathematical models for the determination of total solids in whey
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29993 |
Resumo: | The objective of this study was to develop mathematical models for the indirect calculation of the dry matter content of whey. The indirect determination of the dry matter is faster, requires less complex analysis and presents data similar to the gravimetric reference method (oven drying). The dry matter of whey contains fat, proteins, minerals and lactose, which have a high technological value and make the quantification of the dry extract important to quantify the (techno-economical) value of the whey and verify that the whey is within the norms. To develop the mathematical models, seventeen samples of whey obtained by coagulation of pasteurized whole milk and seventeen obtained by coagulation of pasteurized skim milk were analyzed. The whey samples were analyzed for pH, fat, density, soluble solids and total solids by the direct method. Thus, three equations were developed for calculating the dry matter of whey through fat, density and moisture data: one for whey from whole milk, one for whey from skimmed milk and one that covered both types of whey. It was found that there was no significant difference between the means of dry matter obtained by direct and indirect methods for the three groups of whey considered a Student's t test at a 5% significance level. It was concluded that the indirect method is an alternative to be used for sweet whey, considering the reliability of the results and the shorter time required to obtain those results compared to the direct method. |
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Development of mathematical models for the determination of total solids in wheyDesarrollo de modelos matemáticos para la determinación del extracto seco total de lactosueroDesenvolvimento de modelos matemáticos para a determinação do extrato seco total do soro de leiteLácteosSoroSólidos totaisModelo matemático.Productos lácteosSueroSolidos totalesModelo matemático.DairyWheyTotal solidsMathematical model.The objective of this study was to develop mathematical models for the indirect calculation of the dry matter content of whey. The indirect determination of the dry matter is faster, requires less complex analysis and presents data similar to the gravimetric reference method (oven drying). The dry matter of whey contains fat, proteins, minerals and lactose, which have a high technological value and make the quantification of the dry extract important to quantify the (techno-economical) value of the whey and verify that the whey is within the norms. To develop the mathematical models, seventeen samples of whey obtained by coagulation of pasteurized whole milk and seventeen obtained by coagulation of pasteurized skim milk were analyzed. The whey samples were analyzed for pH, fat, density, soluble solids and total solids by the direct method. Thus, three equations were developed for calculating the dry matter of whey through fat, density and moisture data: one for whey from whole milk, one for whey from skimmed milk and one that covered both types of whey. It was found that there was no significant difference between the means of dry matter obtained by direct and indirect methods for the three groups of whey considered a Student's t test at a 5% significance level. It was concluded that the indirect method is an alternative to be used for sweet whey, considering the reliability of the results and the shorter time required to obtain those results compared to the direct method.El objetivo de este trabajo fue desarrollar modelos matemáticos para el cálculo indirecto del extracto seco total de suero. La determinación indirecta del extracto seco es más rápida, requiere análisis menos complejos y presenta datos similares al método de referencia directa (gravimetria, secado en horno). El extracto de suero seco contiene grasa, proteínas, minerales y lactosa, que tienen un alto valor tecnológico y hacen que la cuantificación del extracto seco sea importante para analizar el valor (técnico-económico) del suero y verificar que el suero esté dentro de las normas. Para desarrollar los modelos matemáticos se analizaron diecisiete muestras de suero obtenido por coagulación de leche entera y diecisiete obtenidos por coagulación de leche descremada. Las muestras de suero se analizaron para pH, grasa, densidad, sólidos solubles y extracto seco por el método directo. Así, se desarrollaron tres ecuaciones para calcular el extracto seco total de suero a través de datos de grasa, densidad y humedad: una para suero de leche entera, otra para suero de leche descremada y otra que abarcaba ambos tipos de suero. Se verificó que no hubo diferencia significativa entre las medias de extracto seco total obtenidas por los métodos directo e indirecto para los tres grupos de sueros considerados, mediante la prueba t de Student al 5% de significación. Por lo tanto, se concluye que el método indirecto es una alternativa a utilizar para el suero dulce, considerando la confiabilidad de los resultados y el menor tiempo empleado para obtener estos resultados en comparación con el método directo.O objetivo deste trabalho foi desenvolver modelos matemáticos para o cálculo do extrato seco total do soro de leite de maneira indireta. A determinação indireta do extrato seco é mais rápida, necessita de análises menos complexas e apresenta dados aproximados ao método direto de referência (gravimétrico), em estufa. O extrato seco do soro contém gordura, proteínas, minerais e lactose, as quais possuem alto valor tecnológico e tornam a quantificação do extrato seco importante para analisar o valor do soro e verificar se o soro está dentro das normas. Para desenvolver os modelos matemáticos, foram analisadas dezessete amostras de soro obtidas pela coagulação de leite integral e dezessete obtidas pela coagulação de leite desnatado. As amostras de soro foram analisadas quanto ao pH, gordura, densidade, sólidos solúveis e extrato seco pelo método direto. Assim, desenvolveram-se três equações para o cálculo do extrato seco total do soro de leite através dos dados de gordura, densidade e umidade: uma para soro de leite integral, uma para soro de leite desnatado e uma que abrangeu os dois tipos de soro. Verificou-se que não houve diferença significativa entre as médias de extrato seco total obtidas pelos métodos direto e indireto para os três grupos de soro considerados, pelo teste t de Student ao nível de 5% de significância. Logo, conclui-se que o método indireto é uma alternativa a ser empregada para o soro doce, considerando a confiabilidade dos resultados e o menor tempo gasto para a obtenção desses resultados em comparação ao método direto.Research, Society and Development2022-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2999310.33448/rsd-v11i7.29993Research, Society and Development; Vol. 11 No. 7; e54311729993Research, Society and Development; Vol. 11 Núm. 7; e54311729993Research, Society and Development; v. 11 n. 7; e543117299932525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29993/26151Copyright (c) 2022 Mariana Leite Simões e Silva; Álvaro Augusto Pereira Silva; Alan Frederick Wolfschoon Pombo; Ítalo Tuler Perrone; Rodrigo Stephanihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Mariana Leite Simões e Silva, Álvaro Augusto Pereira Pombo, Alan Frederick Wolfschoon Perrone, Ítalo TulerStephani, Rodrigo2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29993Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:54.411538Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development of mathematical models for the determination of total solids in whey Desarrollo de modelos matemáticos para la determinación del extracto seco total de lactosuero Desenvolvimento de modelos matemáticos para a determinação do extrato seco total do soro de leite |
title |
Development of mathematical models for the determination of total solids in whey |
spellingShingle |
Development of mathematical models for the determination of total solids in whey Silva, Mariana Leite Simões e Lácteos Soro Sólidos totais Modelo matemático. Productos lácteos Suero Solidos totales Modelo matemático. Dairy Whey Total solids Mathematical model. |
title_short |
Development of mathematical models for the determination of total solids in whey |
title_full |
Development of mathematical models for the determination of total solids in whey |
title_fullStr |
Development of mathematical models for the determination of total solids in whey |
title_full_unstemmed |
Development of mathematical models for the determination of total solids in whey |
title_sort |
Development of mathematical models for the determination of total solids in whey |
author |
Silva, Mariana Leite Simões e |
author_facet |
Silva, Mariana Leite Simões e Silva, Álvaro Augusto Pereira Pombo, Alan Frederick Wolfschoon Perrone, Ítalo Tuler Stephani, Rodrigo |
author_role |
author |
author2 |
Silva, Álvaro Augusto Pereira Pombo, Alan Frederick Wolfschoon Perrone, Ítalo Tuler Stephani, Rodrigo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Mariana Leite Simões e Silva, Álvaro Augusto Pereira Pombo, Alan Frederick Wolfschoon Perrone, Ítalo Tuler Stephani, Rodrigo |
dc.subject.por.fl_str_mv |
Lácteos Soro Sólidos totais Modelo matemático. Productos lácteos Suero Solidos totales Modelo matemático. Dairy Whey Total solids Mathematical model. |
topic |
Lácteos Soro Sólidos totais Modelo matemático. Productos lácteos Suero Solidos totales Modelo matemático. Dairy Whey Total solids Mathematical model. |
description |
The objective of this study was to develop mathematical models for the indirect calculation of the dry matter content of whey. The indirect determination of the dry matter is faster, requires less complex analysis and presents data similar to the gravimetric reference method (oven drying). The dry matter of whey contains fat, proteins, minerals and lactose, which have a high technological value and make the quantification of the dry extract important to quantify the (techno-economical) value of the whey and verify that the whey is within the norms. To develop the mathematical models, seventeen samples of whey obtained by coagulation of pasteurized whole milk and seventeen obtained by coagulation of pasteurized skim milk were analyzed. The whey samples were analyzed for pH, fat, density, soluble solids and total solids by the direct method. Thus, three equations were developed for calculating the dry matter of whey through fat, density and moisture data: one for whey from whole milk, one for whey from skimmed milk and one that covered both types of whey. It was found that there was no significant difference between the means of dry matter obtained by direct and indirect methods for the three groups of whey considered a Student's t test at a 5% significance level. It was concluded that the indirect method is an alternative to be used for sweet whey, considering the reliability of the results and the shorter time required to obtain those results compared to the direct method. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29993 10.33448/rsd-v11i7.29993 |
url |
https://rsdjournal.org/index.php/rsd/article/view/29993 |
identifier_str_mv |
10.33448/rsd-v11i7.29993 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29993/26151 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 7; e54311729993 Research, Society and Development; Vol. 11 Núm. 7; e54311729993 Research, Society and Development; v. 11 n. 7; e54311729993 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052767001378816 |