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

Castro-Fettermann, Diego and Sant'Anna, Ângelo Márcio Oliveira and Tortorella, Guilherme Luz and Zandonai, Giuliano Alberton and Echeveste, Márcia Elisa Soares (2017) Improvements in the processing of agricultural commodities: The case of cocoa liquor. DYNA, 84 (201). pp. 117-122. ISSN 2346-2183

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Resumen

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.

Tipo de documento:Artículo - Article
Palabras clave:Design of experiments, split-plot, Theobroma cacao L.
Temática:6 Tecnología (ciencias aplicadas) / Technology > 62 Ingeniería y operaciones afines / Engineering
Unidad administrativa:Revistas electrónicas UN > Dyna
Código ID:58722
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :31 Oct 2017 17:19
Ultima modificación:27 Noviembre 2017 22:02
Ultima modificación:27 Noviembre 2017 22:02
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