Nuevo método de control para el proceso industrial de fabricación de galletas

The Biostructured Process Control Method (BCPM) is a new method similar to the Balance Score Card dashboard with a quantitative control based on compliance with standards which was applied in the industrial manufacture of cookies. The control biostructure, designed considering the characteristics of the process, was made up of five sub-processes (mixing, molding, baking, sandwiching and packaging) and three sub-processes as part of the mixing sub-process; also, 16 control parameters were identified. Control variable data were evaluated over a five-month period. The control was performed according to the efficacies of the sub-processes and control variables, for which target values were set. During the evaluation period, the process achieved between 95% and 98.1% of efficacy, as the company required 95% to meet internal standard. Opportunities for improvement were identified in sub-processes with lower efficacies. This method can be applied in the food industry to identify deficiencies in production processes.El Método de Control Bioestructurado de Procesos (MCBP) es un nuevo método similar a un tablero de mando como el Balance Score Card, con un control cuantitativo en base al cumplimiento de estándares, el cual se aplicó en la fabricación industrial de galletas. La bioestructura de control, diseñada considerando las características del proceso, estuvo conformada por cinco subprocesos (mezcla, moldeo, horneado, emparedado y empaquetado) y tres subprocesos como parte del subproceso mezcla; asimismo, se identificaron 16 parámetros de control. Fueron evaluados los datos de variables de control de un periodo de cinco meses. El control se realizó en función de las eficacias de los subprocesos y variables de control, para lo que se fijaron valores meta. En el periodo de evaluación, el proceso alcanzó entre 95% y 98.1% de eficacia, siendo lo exigido por la empresa 95% como norma interna. Se detectaron oportunidades de mejora en los subprocesos que presentaron eficacias menores. El método puede ser aplicado en la industria alimentaria para identificar deficiencias en procesos productivos

Optimization of the dark chocolate formulation from the mixture of cocoa beans and cocoa content by applying surface response method

This research sought to optimize the mix of Peruvian cocoa beans and the cocoa content for the dark chocolate formulation, having as an optimization criterion the improvement of the physical properties of chocolate: color, particle size, rheological properties and texture, applying the response surface methodology. It was found that the optimal formulation presented a mixture of cocoa beans of 10 parts of CCN 51 plus 90 parts of ICS 6, dark chocolate at 70 % cocoa content, 29.6 % sugar and 0.4 % lecithin. Finally, the validation of physical properties reached 91.6 % on average

Assessment of physical and physicochemical quality of main chocolates traded in Peru

The quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (imported, local market, dark and milk chocolate) by experimental methods, were randomly purchased out from different stores holding business. Because of the milk content the different in color and hardness by origin, darkness had low values in color components (8.75 ± 0.94 C*, 7.60 ± 4.71 H* and 28.46 ± 0.86 WI) than milky ones (15.04 ± 2.78 C*, 34.59 ± 7.46 H*, 34.55 ± 2.87 WI) and the hardness reached a major value (914 ± 176 g at 20 ± 2 ºC) than the milky ones (788 ± 220 g at 20 ± 2 ºC). The particle size values, had no significance in the differences (p 0.05) between selected imported (19.1 ± 3.5 microns) and local ones (20.2 ± 1.5 microns). The 37% of the evaluated chocolate had a major water activity (wa), more than 0.50 (high risk) and had no significance in the differences (p 0.05) between imported (0.44 ± 0.10) and local ones (0.47 ± 0.07). Had higher moisture content, however fat and ash content are according to the Peruvian Cocoa and Chocolate Standards, the darky ones had major content of fat (36.12 ± 4.84 %) and also more content of ash (1.87 ± 0.41 %) than the others. The continue quality control in each step of chocolate process and stores are important for the customer

Assessment of physical and physicochemical quality of main chocolates traded in Peru

The quality of main chocolates traded in Peru was measurement in different aspects. Physical: color (C*, H*, WI), hardness and particle size; and physico-chemical: water activity (wa), moisture, fat and ash, according to the information in labeling. The thirty-experimental unit of chocolate (imported, local market, dark and milk chocolate) by experimental methods, were randomly purchased out from different stores holding business. Because of the milk content the different in color and hardness by origin, darkness had low values in color components (8.75 ± 0.94 C*, 7.60 ± 4.71 H* and 28.46 ± 0.86 WI) than milky ones (15.04 ± 2.78 C*, 34.59 ± 7.46 H*, 34.55 ± 2.87 WI) and the hardness reached a major value (914 ± 176 g at 20 ± 2 ºC) than the milky ones (788 ± 220 g at 20 ± 2 ºC). The particle size values, had no significance in the differences (p < 0.05) between selected imported (19.1 ± 3.5 microns) and local ones (20.2 ± 1.5 microns). The 37% of the evaluated chocolate had a major water activity (wa), more than 0.50 (high risk) and had no significance in the differences (p < 0.05) between imported (0.44 ± 0.10) and local ones (0.47 ± 0.07). Had higher moisture content, however fat and ash content are according to the Peruvian Cocoa and Chocolate Standards, the darky ones had major content of fat (36.12 ± 4.84 %) and also more content of ash (1.87 ± 0.41 %) than the others. The continue quality control in each step of chocolate process and stores are important for the customer