Publicado

2017-04-01

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

Mejoras en el procesamiento de productos agrícolas: El caso del licor de cacao

DOI:

https://doi.org/10.15446/dyna.v84n201.56672

Palabras clave:

Design of experiments, split-plot, Theobroma cacao L. (en)
Diseño de experimentos, Split plot, Theobroma cacao L. (es)

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Autores/as

  • Diego Castro-Fettermann Federal University of Santa Catarina
  • Ângelo Márcio Oliveira Sant'Anna Federal University of Bahia
  • Guilherme Luz Tortorella Federal University of Santa Catarina
  • Giuliano Alberton Zandonai Federal University of Santa Catarina
  • Márcia Elisa Soares Echeveste Federal University of Rio Grande do Sul
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.
La solidificación del licor es uno de los pasos más importantes para el procesamiento de los cultivares de cacao. Este proceso se caracteriza como un proceso continuo, que puede convertirse en un obstáculo para la aleatorización de los tratamientos. Este artículo tiene como objetivo la optimización de los factores que influyen en el procesamiento de los cultivares de cacao durante la solidificación del licor. Para eso, se propuso un diseño experimental factorial (DOE) de tres niveles (23) con tres repeticiones. Los tratamientos se organizan en bloques aleatorizados en células divididas (split-plot). El experimento demuestra las mejores combinaciones entre los factores de “flujo de la bomba” y “velocidad de lo transportador” para cada tipo de licor de cacao. La aplicación de este tipo de diseño de experimentos en otros casos puede contribuir a la optimización de procesos con tiempos de set up largos, como los existentes en la industria de alimentos.

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Cómo citar

[1]
D. Castro-Fettermann, Ângelo M. O. Sant'Anna, G. L. Tortorella, G. A. Zandonai, y M. E. S. Echeveste, «Mejoras en el procesamiento de productos agrícolas: El caso del licor de cacao», DYNA, vol. 84, n.º 201, pp. 117–122, abr. 2017, doi: 10.15446/dyna.v84n201.56672.

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