Avaliação do comportamento reológico e colorimétrico de chocolates
Chocolate is a product known worldwide and its production varies according to the local culture and preference of its consumers. The study of the rheological behavior and colorimetric assay is essential to get efficiency in processes of dimensioning, reduction of expenses with formulations and prepa...
| Autor principal: | Nacano, Evelin Thais |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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http://repositorio.utfpr.edu.br/jspui/handle/1/6785 |
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riut-1-67852020-11-10T12:32:28Z Avaliação do comportamento reológico e colorimétrico de chocolates Nacano, Evelin Thais Haminiuk, Charles Windson Isidoro Chocolate Reologia Colorimetria Chocolate Rheology Colorimetry Engenharia de Alimentos Chocolate is a product known worldwide and its production varies according to the local culture and preference of its consumers. The study of the rheological behavior and colorimetric assay is essential to get efficiency in processes of dimensioning, reduction of expenses with formulations and preparation of the product. In This way, this work aimed to study and evaluate the parameters and rheological additives and colorimetric commercial chocolate milk and half-bitter, marketed in Campo Mourão - Parana, with purpose to observe these behaviors in finished products and greater output to consumers. The rheological analysis was performed in a reometer Brookfield LVDV III, causing a growing curve from 0.01 to 35 s-1 and decreasing from 35 to 0.01 s-1, in duplicate, that for each curve was obtained ten points of shearing tension versus shear rate, totaling 20 points. The rheological behavior was analyzed according to the Model of rheological Law of Power by software ORIGIN 7.0 (OriginLab Corporation, Ma, USA), where the coefficient of determination (R2) was analyzed to check the quality of the fit of the results in the model used. The experimental data adjusted well to the model law of power (high values of R2). The samples of chocolates presented a behavior non-newtonian pseudoplastic behavior. Through the analysis of thixotropy, it was possible to verify that the samples of chocolate have hysteresis when shear. For the analyzes, the colorimetric parameters brightness (L*) and chromaticity from green to red (a*) and from blue to yellow (b*) were scanned by portable colorimeter Hunterlab Miniscan XE Plus in triplicate, in three distinct points of slabs of samples. It was extracted the mean values of the results and the standard deviation of each parameter, where it was found that for the brightness (L*) values obtained are closer to the dark zone (black) from that of the clear zone, because on a scale of zero to 100, the parameter L* reached values smaller than 50, being characterized dark. For the parameters of chromaticity a* and b*, the values obtained were positive while in regions of red and yellow, resulting in brown coloring characteristic of chocolate. O chocolate é um produto conhecido mundialmente e sua produção varia de acordo com a cultura local e preferência de seus consumidores. O estudo do comportamento reológico e colorimétrico é imprescindível para que se obtenha eficiência nos processos de dimensionamento, redução de gastos com formulações e elaboração do produto. Desta forma, este trabalho objetivou estudar e avaliar os parâmetros reológicos e colorimétricos de chocolates comerciais ao leite e meio-amargo, comercializados em Campo Mourão - Paraná, com finalidade de observar tais comportamentos nos produtos acabados e de maior saída aos consumidores. A analise reológica foi realizada em um reômetro Brookfield LVDV III, fazendo uma curva crescente de 0,01 a 35 s-1 e decrescente de 35 a 0,01 s-1, em duplicata, sendo que para cada curva obteve-se dez pontos de tensão de cisalhamento versus taxa de cisalhamento, totalizando vinte pontos. O comportamento reológico foi analisado de acordo com o Modelo reológico da Lei da Potência pelo software ORIGIN 7.0 (OriginLab Corporation, Ma, USA), onde o coeficiente de determinação (R2) foi analisado para verificar a qualidade do ajuste dos resultados no modelo utilizado. Os dados experimentais ajustaram-se bem ao modelo lei da potência (altos valores de R2). As amostras de chocolates apresentaram um comportamento não-newtoniano pseudoplástico. Através da análise de tixotropia, foi possível verificar que as amostras de chocolate possuem histerese quando cisalhadas. Para as analises colorimétricas, os parâmetros luminosidade (L*) e cromaticidade do verde ao vermelho (a*) e do azul ao amarelo (b*) foram lidos pelo colorímetro portátil Hunterlab Miniscan XE Plus em triplicatas, em três pontos distintos dos tabletes das amostras. Extraiu-se os valores médios dos resultados e o desvio padrão de cada parâmetro, onde verificou-se que para a luminosidade (L*) os valores obtidos estão mais próximos da zona escura (preto) do que da zona clara, pois na escala de zero a 100, o parâmetro L* atingiu valores menores que cinquenta, sendo caracterizado escuro. Para os parâmetros de cromaticidade a* e b*, os valores obtidos foram positivos estando nas regiões do vermelho e amarelo, originando na coloração marrom característica do chocolate. 2020-11-10T12:32:27Z 2020-11-10T12:32:27Z 2013-09-26 bachelorThesis NACANO, Evelin Thais. Avaliação do comportamento reológico e colorimétrico de chocolates. 2013. 49 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/6785 por application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Chocolate Reologia Colorimetria Chocolate Rheology Colorimetry Engenharia de Alimentos |
| spellingShingle |
Chocolate Reologia Colorimetria Chocolate Rheology Colorimetry Engenharia de Alimentos Nacano, Evelin Thais Avaliação do comportamento reológico e colorimétrico de chocolates |
| description |
Chocolate is a product known worldwide and its production varies according to the local culture and preference of its consumers. The study of the rheological behavior and colorimetric assay is essential to get efficiency in processes of dimensioning, reduction of expenses with formulations and preparation of the product. In This way, this work aimed to study and evaluate the parameters and rheological additives and colorimetric commercial chocolate milk and half-bitter, marketed in Campo Mourão - Parana, with purpose to observe these behaviors in finished products and greater output to consumers. The rheological analysis was performed in a reometer Brookfield LVDV III, causing a growing curve from 0.01 to 35 s-1 and decreasing from 35 to 0.01 s-1, in duplicate, that for each curve was obtained ten points of shearing tension versus shear rate, totaling 20 points. The rheological behavior was analyzed according to the Model of rheological Law of Power by software ORIGIN 7.0 (OriginLab Corporation, Ma, USA), where the coefficient of determination (R2) was analyzed to check the quality of the fit of the results in the model used. The experimental data adjusted well to the model law of power (high values of R2). The samples of chocolates presented a behavior non-newtonian pseudoplastic behavior. Through the analysis of thixotropy, it was possible to verify that the samples of chocolate have hysteresis when shear. For the analyzes, the colorimetric parameters brightness (L*) and chromaticity from green to red (a*) and from blue to yellow (b*) were scanned by portable colorimeter Hunterlab Miniscan XE Plus in triplicate, in three distinct points of slabs of samples. It was extracted the mean values of the results and the standard deviation of each parameter, where it was found that for the brightness (L*) values obtained are closer to the dark zone (black) from that of the clear zone, because on a scale of zero to 100, the parameter L* reached values smaller than 50, being characterized dark. For the parameters of chromaticity a* and b*, the values obtained were positive while in regions of red and yellow, resulting in brown coloring characteristic of chocolate. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Nacano, Evelin Thais |
| author_sort |
Nacano, Evelin Thais |
| title |
Avaliação do comportamento reológico e colorimétrico de chocolates |
| title_short |
Avaliação do comportamento reológico e colorimétrico de chocolates |
| title_full |
Avaliação do comportamento reológico e colorimétrico de chocolates |
| title_fullStr |
Avaliação do comportamento reológico e colorimétrico de chocolates |
| title_full_unstemmed |
Avaliação do comportamento reológico e colorimétrico de chocolates |
| title_sort |
avaliação do comportamento reológico e colorimétrico de chocolates |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
NACANO, Evelin Thais. Avaliação do comportamento reológico e colorimétrico de chocolates. 2013. 49 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/6785 |
| _version_ |
1805302413797621760 |
| score |
10,814766 |