Improvements in the processing of agricultural commodities: The case of cocoa liquor
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...
- Autores:
-
Castro-Fettermann, Diego
Sant'Anna, Ângelo Márcio Oliveira
Tortorella, Guilherme Luz
Zandonai, Giuliano Alberton
Echeveste, Márcia Elisa Soares
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/60390
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/60390
http://bdigital.unal.edu.co/58722/
- Palabra clave:
- 62 Ingeniería y operaciones afines / Engineering
Design of experiments
split-plot
Theobroma cacao L.
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
Summary: | 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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