Orientador: Carlos Alberto Gasparetto / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-26T18:43:17Z (GMT). No. of bitstreams: 1 Lima_DanielaMaraAugimerideGoes_M.pdf: 20253649 bytes, checksum: 08d864467f99ad29fbd8488a19a3a0e0 (MD5) Previous issue date: 2000 / Resumo: Neste trabalho experimental foi determinado o comportamento reológico do "compound", que é um substituto de chocolate onde a manteiga de cacau é total ou parcialmente substituída por uma gordura vegetal especial. Foram utilizados dois tipos de gorduras, sendo uma fracionada de palmiste (CBS) e outra hidrogenada de algodão (CBR), afim de observar como o tipo de gordura e suas características de composição e curva de sólidos podem influenciar as propriedades reológicas das amostras. As coberturas foram produzidas em planta piloto, aplicando-se a mesma formulação e processo para ambas amostras. O comportamento reológico foi determinado em reômetro Haake Rotovisco RV-20 com geometria de cilindros concêntricos, na faixa de temperatura de 38 a 50°C. Os reogramas foram descritos pelo Modelo de Casson na faixa de taxa de deformação de Oa 250 S-1.OS resultados obtidos mostraram que a viscosidade plástica e o limite de escoamento são sempre maiores para as coberturas CBR em todas as temperaturas de ensaio. Para ambas amostras observa-se que a viscosidade plástica diminui com o aumento de temperatura e o limite de escoamento apresenta comportamento variável. O efeito da temperatura sobre a viscosidade plástica (Kc) foi ajustado usando-se a equação de Arrhenius In Kc=A+B/T. / Abstract: Experiments were conducted in order to know the rheological bahaviour of compound that is a chocolate substitute where the cocoa butter is totally or partially replaced for a vegetable fat. It was used two kinds of fat; the first one is fractionated palm kemel oil and the second one is hidrogenated cottonseed oil, in order to observe how kind of fat and its composition and solid fat content can influence the samples rheological properties. The samples was produced at pilot plant, using the same recipe and process to get them. Rheometry was conducted with a Haake Rotovisco RV-20 system using concentric cylinders, at 38 to 50°C temperature range. Rheograms were fitted by Casson model for shear rate at 0-250 S-1range. The results show that plastic viscosity and yield value are bigger for CBR samples at ali temperatures. Plastic viscosity decreases with temperature increase and yield value has a unsteady behaviour for both samples. Plastic vicosity (Kc) of the fitted model was described in terms of temperature using Arrhenius equation In(Kc) = A + B / T. / Mestrado / Mestre em Engenharia de Alimentos

Submitted by Daniele Santos (danielesantos.htl@gmail.com) on 2017-06-06T18:37:01Z No. of bitstreams: 1 Maters Thesis V3 Louis.pdf: 2979249 bytes, checksum: 4c0d335d9495ce5c9e68a50d36bd6bdc (MD5) / Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2017-06-06T20:08:38Z (GMT) No. of bitstreams: 1 Maters Thesis V3 Louis.pdf: 2979249 bytes, checksum: 4c0d335d9495ce5c9e68a50d36bd6bdc (MD5) / Made available in DSpace on 2017-06-21T18:09:24Z (GMT). No. of bitstreams: 1 Maters Thesis V3 Louis.pdf: 2979249 bytes, checksum: 4c0d335d9495ce5c9e68a50d36bd6bdc (MD5) Previous issue date: 2017-05-02 / The culture of cocoa is one the main drivers of Cameroonian economy, bringing many promises in term of employment and revenues. The business organization around cocoa is developing, taking into consideration, the strategy of economic development deployed by the country, its image as the fifth producer of the world and the opportunity for Cameroon to answer the market increasing demand. We have developed in this paper the business organization around cocoa in Cameroon, the implication for people and administration, its potentialities in term of development and the rules to know when entering cocoa business in Cameroon. When we undertook to work on this topic for the master thesis, it was to connect both 'our project of developing cocoa business in Cameroon' and 'the analysis of local cocoa market and its connections to the international market'. Many sources of data have been analyzed including the information collected through the Internet, the Ministry of Agriculture in Cameroon, the Ministry of Trade, the provincial delegation of agriculture of Centre, cocoa buyers’ information such as Telcar, Sic-Cacao and the Cocoa Development Corporation with is the State corporate, developing cocoa seeds and training farmers. After reviewed the literature and meeting with people, we undertook the analysis of cocoa business organization. Interestingly, the results revealed the implication of local government and the effort they are putting together to reach their objective of positioning Cameroon by 2022 as the second producer of cocoa beans with more than 600.000 tons a year. Reaching such objective means develop business opportunities in term of production, increase export capacity to capture more value and develop local pre-transforming units.