Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/6779
Título: Ice cream and nutrition: modeling optimal ice cream formulations
Autor: Lopes, Inês Marques
Orientador: Oliveira, Marta Guerreiro Duarte Mesquita de
Martins, Isabel Mariade Jesus
Sousa, Vasco Magalhães Valença de
Palavras-chave: ice cream mix recipies
linear programming
Data de Defesa: 2014
Editora: ISA
Citação: Lopes, I.M. - Ice cream and nutrition: modeling optimal ice cream formulations. Lisboa: ISA, 2014, 115 p.
Resumo: It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles information about ingredients that are commonly used in ice cream manufacture and their contribution to nutrient and processing constraints. After setting all requirement constraints for each specific ice cream, the Excel Solver optimization tool, gives a solution for the model establishing the ingredients and their quantities to be included in the recipe. The developed model can be easily updated to account for changes in market demands or production conditions. It was created a version of the model for each one of the following ice cream types: water ice, ice cream, milk ice, dairy ice, sorbet and artisanal recipe. In order to test the effectiveness of the model, seven innovative recipes, using Portuguese ingredients with healthy benefits, have been created and tested at DuPont, Denmark.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/6779
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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