Modelos em programação matemática para o processamento do biscoito tipo cracker

Abstract

MATHEMATICS PROGRAMMING MODELS FOR BISCUIT CRACKER PROCESSING. The purpose of this work was to construct a mathematical programming model able to optimizer the biscuit cracker's fabrication process, applying linear and nonlinear programming. Through the knowledge of the stages of cracker's production, a model was built in linear programming that minimizes the losses production and the cost involved in its production process and was developed a model in nonlinear programming to control the factors time and pH in the sponge fermentation. Through the linear programming model was determinate a detailed interpretation of the cost in the cracker's production process and the nonlinear model was reduced the time of sponge fermentation, resulting increase in the productivity.

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

“…According to Melo et al (2004), the biscuit quality is related to the taste, texture, appearance and other factors which depend on interactions among various ingredients and processing conditions. Biscuits generally have low moisture content and its is advantageous as to microbiological aspects, resulting in long shelf-life if stored inside appropriate conditions (packaging material, environmental conditions, especially) (Adebowale et al, 2012).…”