Industrial parameters of doce de leite production
| Autor: | Ana Carolina Paiva de Oliveira, Sandra Maria Pinto, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone, Luiz Ronaldo Abreu |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 179-185 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0100-3674 2238-6416 |
| DOI: | 10.14295/2238-6416.v71i3.540 |
| Popis: | The aim of this study was to evaluate industrial parameters of doce de leite production. During 37 industrial productions were determined yield, soluble solids and moisture of the product, steam consumption and extent of evaporation. Mathematical correlations were stablished among variables. The equation ST = 1.02 SL + 1.15, where ST = dry matter of the product, SL = soluble solids of the product, describes the relation between ST and SL and leads to an important tool to standardize industrial production and product composition. The highest correlation establish among variables was between extent of production (minutes) and steam consumption (kg/h-1). The mass balance indicates an average of losses of 11.8%. Improvements in milk, sugar and product transfers are indicated as the main solution to reduce the losses in those doce de leite productions. |
| Databáze: | Directory of Open Access Journals |
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