Heuristic-based computer-aided formulation of ice creams sweetened with jaggery
ilustraciones, gráficas, tablas
- Autores:
-
Yeboah, Jordan James
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/81044
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Ice cream industry
Computer-aided Design
Sweeteners
Industria de helados
Diseño con ayuda de computador
Panela
Edulcorantes
Ice cream
Jaggery
Sweetener
Product design
Heuristics
Computer-aided design
Helado
Panela
Endulzante
Diseño de productos
Heurísticos
Diseño asistido por computadora
- Rights
- openAccess
- License
- Reconocimiento 4.0 Internacional
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Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| dc.title.translated.spa.fl_str_mv |
Formulación asistida por computadora basada en heurísticos de helados endulzados con panela |
| title |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
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Heuristic-based computer-aided formulation of ice creams sweetened with jaggery 660 - Ingeniería química::664 - Tecnología de alimentos Ice cream industry Computer-aided Design Sweeteners Industria de helados Diseño con ayuda de computador Panela Edulcorantes Ice cream Jaggery Sweetener Product design Heuristics Computer-aided design Helado Panela Endulzante Diseño de productos Heurísticos Diseño asistido por computadora |
| title_short |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| title_full |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| title_fullStr |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| title_full_unstemmed |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| title_sort |
Heuristic-based computer-aided formulation of ice creams sweetened with jaggery |
| dc.creator.fl_str_mv |
Yeboah, Jordan James |
| dc.contributor.advisor.spa.fl_str_mv |
Orjuela Londoño, Álvaro Arrieta Escobar, Javier Andrés |
| dc.contributor.author.spa.fl_str_mv |
Yeboah, Jordan James |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en procesos químicos y bioquímicos |
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660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Ice cream industry Computer-aided Design Sweeteners Industria de helados Diseño con ayuda de computador Panela Edulcorantes Ice cream Jaggery Sweetener Product design Heuristics Computer-aided design Helado Panela Endulzante Diseño de productos Heurísticos Diseño asistido por computadora |
| dc.subject.lemb.eng.fl_str_mv |
Ice cream industry Computer-aided Design Sweeteners |
| dc.subject.lemb.spa.fl_str_mv |
Industria de helados Diseño con ayuda de computador Panela Edulcorantes |
| dc.subject.proposal.eng.fl_str_mv |
Ice cream Jaggery Sweetener Product design Heuristics Computer-aided design |
| dc.subject.proposal.spa.fl_str_mv |
Helado Panela Endulzante Diseño de productos Heurísticos Diseño asistido por computadora |
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ilustraciones, gráficas, tablas |
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2021 |
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2021 |
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2022-02-23T14:25:45Z |
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2022-02-23T14:25:45Z |
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Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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eng |
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eng |
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Alarcón, A. L., Orjuela, A. Narvaéz, P. C., Camacho, E. (2020). Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery). Food and bioproducts processing, 2020-05, Vol.121, p.76-90. https://doi.org/10.1016/j.fbp.2020.01.016 Arrieta, J. (2018). An Integrated Methodology for Chemical Product Design: Application to Cosmetic Emulsions. Chemical and Process Engineering. Université de Lorraine; Universidad Nacional de Colombia. Boutonnier, J.-L. (2018). Ice cream and sherbets – physico-chemical aspects. Techniques de l’ingénieur (in French). Bernardo F.P & Saraiva P.M (2014). A conceptual model for chemical product design. AIChE journal, 2015-03, Vol.61 (3), p.802-815. https://doi.org/10.1002/aic.14681 Chavez Montes, E. (2002). Effects of the formulation, overrun and freezing conditions on the rheology and structure of ice cream. Alimentation et Nutrition. Institut National Polytechnique de Lorraine. (in French) Cliff, N. (1988). The eigenvalues-greater-than-one rule and the reliability of components. Psychological Bulletin, 103(2), 276–279. https://doi.org/10.1037/0033-2909.103.2.276 Costa, R., Moggridge, G.D., Saraiva P.M. (2006). Chemical product engineering: An emerging paradigm within chemical engineering. AIChE journal, 2006-06, Vol.52 (6), p.1976-1986. https://doi.org/10.1002/aic.10880 Constantinou, L., Bagherpour K., Gani, R., Klein, J.A., Wu, D.T. (1996). Computer aided product design: problem formulations, methodology and applications. Computers & chemical engineering, 1996, Vol.20 (6), p.685-702. https://doi.org/10.1016/0098-1354(95)00202-2 Euromonitor (2020). Ice cream and frozen desserts in Colombia. Euromonitor International. García, J., Narváez, P., Heredia, F., Orjuela, A., Osorio, C. (2017). Physicochemical and sensory (aroma and colour) characterization of a non-centrifugal cane sugar (panela) beverage. Food chemistry, 2017-08-01, Vol.228, p.7-13. https://doi.org/10.1016/j.foodchem.2017.01.134 Gartaula, G. & Bhattari, M. (2014). Replacement of sugar in the product formulation of “Bomboyson” by jaggery. Food science & nutrition, 2014-09, Vol.2 (5), p.521-525. https://doi.org/10.1002/fsn3.124 Goff, H. D. & Hartel, W. (2013). Ice cream. Springer Science and Businesses media, LCC. Hart W., Laird C., Watson J.-P., Woodruff D.. (2012). Pyomo – Optimization Modeling in Python. Springer. Hashim, I.B. & Al Shamsi, K.S. (2016). Physiochemical and sensory properties of ice-cream sweetened with date syrup. MOJ Food Process Technol. 2016;2(3):91-95. https://doi.org/10.15406/mojfpt.2016.02.00038 Hill, M. (2009). Chemical Product Engineering—The third paradigm. Computers & chemical engineering, 2009, Vol.33 (5), p.947-953. https://doi.org/10.1016/j.compchemeng.2008.11.013 Höhne, G., Hemminger., W, Flammersheim, H.-J. (2003). Differential Scanning Calorimetry. Springer. ICONTEC (2009) Productos agricolas. Panela. NTC 1311:2009. Jaffé, W. (2015) Nutritional and functional components of noncentrifugal cane sugar: a compilation of the data from the analytical literature. J. Food Compos. Anal. 43, 194–202. Ministerio de Agricultura y Desarrollo Rural (2019). Agro-industrial chain of jaggery (in Spanish) Ministerio de Salud y Protección Social (1989). Resolution number 01804 of 1989 (in Spanish) Pintor Jardines, A., Arjona-Román, J.L., Severiano-Pérez, P., Totosaus-Sánchez A., Fiszman, S., Escalona-Buendía, H.B. (2020). Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. Food hydrocolloids, 2020-11, Vol.108, p.106032. https://doi.org/10.1016/j.foodhyd.2020.106032 |
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xix, 53 páginas |
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Universidad Nacional de Colombia |
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Bogotá - Ingeniería - Maestría en Ingeniería - Ingeniería Química |
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Departamento de Ingeniería Química y Ambiental |
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Facultad de Ingeniería |
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Bogotá, Colombia |
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Universidad Nacional de Colombia - Sede Bogotá |
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Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Orjuela Londoño, Álvaro95b85223e6dce2c7fc2d6b0336f7bca5Arrieta Escobar, Javier Andrés0c792c479ff1c5afa8d45ab0d91ba7d0600Yeboah, Jordan James07b277a1489da4e5701eab76d7de310bGrupo de Investigación en procesos químicos y bioquímicos2022-02-23T14:25:45Z2022-02-23T14:25:45Z2021https://repositorio.unal.edu.co/handle/unal/81044Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, gráficas, tablasJaggery is an unrefined craft sweetener obtained from open evaporation of sugarcane juices, and is well known for its nutritional and functional properties. The aim of this work is to use an in-silico approach to develop ice cream formulations that incorporates jaggery as a partial or total substitute for refined sugar. For this, experts were consulted to define prototype mixtures containing water, skim milk powder, dairy cream, vanilla, emulsifiers, stabilizers, palm oil and sweeteners (only sugar or only jaggery). Prototypes’ performance was assessed in terms of density, overrun, viscosity, pH, texture, freezing point and melting rate. It resulted that the use of jaggery does not affect the assessed properties. Available heuristics, regulations, and target performance properties were transformed into equations and mathematical restrictions to build a computer model suitable for ice cream design. The model was used to develop products with a minimum cost via a linear optimization. Optimal computer-based ice cream formulations with different jaggery contents were obtained. A sensory assessment of the products was carried out and proved that the use of jaggery does not influence the overall sensorial perception of the product by the consumers. This heuristic approach might be easily adapted for the computer-aided formulation of several other innovative food products.Panela es un endulzante in bruto artesanal obtenido por evaporación abierta de jugos de caña, y es bien conocida por sus propiedades nutricionales y funcionales. La meta de este trabajo es usar un método in sillico para desarrollar formulaciones de helados incorporando panela como substitute parcial o total del azúcar refinado. Por eso, se consultaron a expertos para definir mezclas prototipas conteniendo agua, leche descremada en polvo, crema de leche, vainilla, emulsificantes, aceite de palma y endulzante (solo azúcar o solo panela). El desempeño de los prototipos fue evaluado en términos de densidad, aireado, viscosidad, pH, textura, punto de fusión y velocidad de derretimiento. El resultado fue que el uso de panela no afecta a las propiedades evaluadas. Las heurísticas disponibles, las normas y las propiedades de desempeño objetivas fueron convertidas en ecuaciones y restricciones matemáticas para construir un modelo informático adecuado para el diseño de helados. El modelo se utilizó para desarrollar productos con un costo mínimo mediante una optimización lineal. Se obtuvieron formulaciones asistidas computadora optímales con diferentes contenidos de panela. Se llevó a cabo una evaluación sensorial de los productos y se comprobó que el uso de panela no influye en la percepción sensorial global del producto por parte de los consumidores. Este enfoque heurístico podría adaptarse fácilmente a la formulación asistida por computadora de otros productos alimentarios innovadores. (Texto tomado de la fuente).Incluye anexosMaestríaMagíster en Ingeniería - Ingeniería QuímicaBiorrefinerías-biocombustiblesxix, 53 páginasapplication/pdfengUniversidad Nacional de ColombiaBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería QuímicaDepartamento de Ingeniería Química y AmbientalFacultad de IngenieríaBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::664 - Tecnología de alimentosIce cream industryComputer-aided DesignSweetenersIndustria de heladosDiseño con ayuda de computadorPanelaEdulcorantesIce creamJaggerySweetenerProduct designHeuristicsComputer-aided designHeladoPanelaEndulzanteDiseño de productosHeurísticosDiseño asistido por computadoraHeuristic-based computer-aided formulation of ice creams sweetened with jaggeryFormulación asistida por computadora basada en heurísticos de helados endulzados con panelaTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAlarcón, A. L., Orjuela, A. Narvaéz, P. C., Camacho, E. (2020). Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery). Food and bioproducts processing, 2020-05, Vol.121, p.76-90. https://doi.org/10.1016/j.fbp.2020.01.016Arrieta, J. (2018). An Integrated Methodology for Chemical Product Design: Application to Cosmetic Emulsions. Chemical and Process Engineering. Université de Lorraine; Universidad Nacional de Colombia.Boutonnier, J.-L. (2018). Ice cream and sherbets – physico-chemical aspects. Techniques de l’ingénieur (in French).Bernardo F.P & Saraiva P.M (2014). A conceptual model for chemical product design. AIChE journal, 2015-03, Vol.61 (3), p.802-815. https://doi.org/10.1002/aic.14681Chavez Montes, E. (2002). Effects of the formulation, overrun and freezing conditions on the rheology and structure of ice cream. Alimentation et Nutrition. Institut National Polytechnique de Lorraine. (in French)Cliff, N. (1988). The eigenvalues-greater-than-one rule and the reliability of components. Psychological Bulletin, 103(2), 276–279. https://doi.org/10.1037/0033-2909.103.2.276Costa, R., Moggridge, G.D., Saraiva P.M. (2006). Chemical product engineering: An emerging paradigm within chemical engineering. AIChE journal, 2006-06, Vol.52 (6), p.1976-1986. https://doi.org/10.1002/aic.10880Constantinou, L., Bagherpour K., Gani, R., Klein, J.A., Wu, D.T. (1996). Computer aided product design: problem formulations, methodology and applications. Computers & chemical engineering, 1996, Vol.20 (6), p.685-702. https://doi.org/10.1016/0098-1354(95)00202-2Euromonitor (2020). Ice cream and frozen desserts in Colombia. Euromonitor International.García, J., Narváez, P., Heredia, F., Orjuela, A., Osorio, C. (2017). Physicochemical and sensory (aroma and colour) characterization of a non-centrifugal cane sugar (panela) beverage. Food chemistry, 2017-08-01, Vol.228, p.7-13. https://doi.org/10.1016/j.foodchem.2017.01.134Gartaula, G. & Bhattari, M. (2014). Replacement of sugar in the product formulation of “Bomboyson” by jaggery. Food science & nutrition, 2014-09, Vol.2 (5), p.521-525. https://doi.org/10.1002/fsn3.124Goff, H. D. & Hartel, W. (2013). Ice cream. Springer Science and Businesses media, LCC.Hart W., Laird C., Watson J.-P., Woodruff D.. (2012). Pyomo – Optimization Modeling in Python. Springer.Hashim, I.B. & Al Shamsi, K.S. (2016). Physiochemical and sensory properties of ice-cream sweetened with date syrup. MOJ Food Process Technol. 2016;2(3):91-95. https://doi.org/10.15406/mojfpt.2016.02.00038Hill, M. (2009). Chemical Product Engineering—The third paradigm. Computers & chemical engineering, 2009, Vol.33 (5), p.947-953. https://doi.org/10.1016/j.compchemeng.2008.11.013Höhne, G., Hemminger., W, Flammersheim, H.-J. (2003). Differential Scanning Calorimetry. Springer.ICONTEC (2009) Productos agricolas. Panela. NTC 1311:2009.Jaffé, W. (2015) Nutritional and functional components of noncentrifugal cane sugar: a compilation of the data from the analytical literature. J. Food Compos. Anal. 43, 194–202.Ministerio de Agricultura y Desarrollo Rural (2019). Agro-industrial chain of jaggery (in Spanish)Ministerio de Salud y Protección Social (1989). Resolution number 01804 of 1989 (in Spanish)Pintor Jardines, A., Arjona-Román, J.L., Severiano-Pérez, P., Totosaus-Sánchez A., Fiszman, S., Escalona-Buendía, H.B. (2020). Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. Food hydrocolloids, 2020-11, Vol.108, p.106032. https://doi.org/10.1016/j.foodhyd.2020.106032AdministradoresBibliotecariosConsejerosEstudiantesGrupos comunitariosInvestigadoresMaestrosMedios de comunicaciónPadres y familiasPersonal de apoyo escolarProveedores de ayuda financiera para estudiantesPúblico generalReceptores de fondos federales y solicitantesResponsables políticosORIGINAL17DA79844.2021.pdf17DA79844.2021.pdfTesis de Maestría en Ingeniería - Ingeniería Químicaapplication/pdf1054499https://repositorio.unal.edu.co/bitstream/unal/81044/3/17DA79844.2021.pdffa2e1a75ed9d2b72c445968654ad4f6eMD53LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81044/4/license.txt8153f7789df02f0a4c9e079953658ab2MD54THUMBNAIL17DA79844.2021.pdf.jpg17DA79844.2021.pdf.jpgGenerated 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