O achocolatado é um alimento bem aceito pelo mercado consumidor, sendo encontrado e consumido por todo o mundo. Outro fator importante no mercado de alimentos é a tendência de diminuição do uso de açúcar e o incentivo ao uso de adoçantes, com o intuito principal de atender aos consumidores em dieta com restrição de glicose e, ainda, de redução calórica; também a adequação dos produtos às exigências atuais de produtos mais saudáveis, já que o consumo de açúcar pode estar relacionado com o efeito negativo à saúde. Em vista da carência no mercado brasileiro de achocolatados em pó com características diferenciadas dos comumente comercializados, os objetivos principais deste projeto são desenvolver produtos achocolatados com formulações diferenciadas devido ao uso de espessantes, utilizando ainda dois tipos diferentes de processamento, bem como analisar as principais características envolvidas em sua formulação e produção através do entendimento das propriedades físicas. Foram utilizados como espessantes goma guar, goma tara, goma xantana e amido pré gelatinizado, além de stevia e isomalte como adoçantes variantes da sacarose. Foi testado e sugerido um método de instantaneização baseado na aplicação de álcool de cereal ao produto. Os resultados sugeriram que, para os produtos em estudo, o isomalte é um bom adoçante substituto à sacarose, diferentemente da stevia que apresentou resultados não satisfatórios. O processo de instantaneização proposto apresentou melhores resultados que o processamento convencional para os testes físicos aplicados (molhabilidade, solubilidade, ângulo de repouso, densidade acomodada, compactação, distribuição granulométrica) mostrando ser uma boa alternativa de processo para a obtenção de um produto de fácil reconstituição como os achocolatados devem ser, além de os adoçantes não terem mostrado influencia na viscosidade do produto, diferentemente do tipo de espessante, no qual a goma guar se mostrou mais viscosa em comparação aos outros espessantes. / Chocolate is a food well accepted by the consumer market, being found and consumed all over the world. Another important factor about food market is the tendency to reduce the use of sugar and the encourage the use of sweeteners, with the main aim to cater to consumers in dietary glucose restriction and also the calorie reduction, also the suitability of the products the current requirements of healthier products, since the sugar consumption may be related to the negative effect on health. In view of the shortage of chocolate powder with different characteristics in the common market of Brazil, the main objectives of this project are to develop chocolate products with different formulations due to the use of thickeners, even using two different types of processing and analyzing the main features involved in their design and production through the understanding of the physical properties. Were used as thickeners, guar gum, tara gum, xanthan gum and pre-gelatinized starch, and as sweeteners stevia and isomalt variants of sucrose. Was tested and suggested a instantization method based on the application of alcohol cereal to the product. The results suggested that, for the products studied, isomalt is a good substitute for sucrose, stevia unlike that showed unsatisfactory results. The instantisation process proposed gave better results than conventional processing for the physical tests applied (wettability, solubility, angle of repose, accommodated density, compaction, particle size distribution) showing be a good alternative process for obtaining a easy reconstitution product, as a chocolate drink must be, in addition the sweeteners have shown no influence on product viscosity, unlike the type of thickener, whose the guar gum was more viscous in comparison to other thickeners.

Publicación a texto completo no autorizada por el autor / El documento digital no refiere asesor / Se realizará el cálculo de la red interna y externa del gas natural para su implementación en una planta industrial (MACCHU PICCHU FOODS) dedicada a la fabricación de chocolate y productos derivados del cacao, ubicada en el departamento de Ica, provincia de Pisco. La instalación de las redes y la infraestructura necesaria para la implementación y puesta en marcha del sistema de distribución del gas natural por redes, abarca desde el cruce de la av. Fermín Tanguis con la Av. San Clemente en la provincia de Pisco, donde se halla ubicado el punto de derivación (punto de empalme) y finaliza en la fachada de la planta industrial; toda la red externa tiene una longitud de 6000 metros de tubería y 160mm de diámetro. La red interna cuenta con cuatro equipos donde se va alimentar con el combustible (Gas Natural), para ello se va realizar los cálculos para determinar el caudal, el diámetro de la tubería y la pérdida de la energía final, también cuenta con una Estación de Regulación y Medición Primaria (ERMP) ubicada en la fachada del predio y una Estación de Regulación y Medición Secundaria (ERMS) ubicada aguas arriba de la Cadera. Las ecuaciones para calcular el dimensionamiento, las presiones, los caudales y las pérdidas de energía de la red interna y red externa sean ecuaciones conocidas que se mencionan en libros y Normas del área a desarrollar. / Trabajo de suficiencia profesional

<p>Taste, or gustation, has long been considered a primitive, and even non-rational, perceptual sense. Taste, as a subject of academic research, has been given very little attention; especially, when contrasted to other human perceptual senses. The knowledge of how people express and discuss their perceptions and sensations of tastes, and, specifically, the descriptions of tastes of chocolate, is very limited.</p><p>Furthermore, the terminological inconsistency in the vocabulary of chocolate tasting, with the risk of misunderstanding or miscommunication, suggests that a basic method for representing tastes is needed.</p><p>This thesis presents a study of how people actually express the perception or sensation of tasting, and specifically when tasting chocolate. This study also explores the possibility of crafting a method for use when describing the tastes of chocolate.</p><p>The study was carried out by holding two tasting workshops. The first one was concerned with recording conversations about tasting chocolate. Participants were asked to taste different kinds of chocolates and, freely, discuss what they perceived and sensed. In the second workshop the participants were asked to describe the tastes of chocolate using predetermined vocabulary and formatted questionnaires.</p><p>The results of this study are linguistic semantic analyses of the different words that were used, and also a proposal for a prototypical method to use when tasting chocolate.</p>

<p>Kardiovaskulära sjukdomar och hypertoni blir allt mer vanligt i västvärlden. Trots livsstilsrekommendationer ökar antalet insjuknanden i hjärt-kärlsjukdomar, vilket har blivit en av de vanligaste dödsorsakerna i Sverige. Syftet med litteraturstudien var att undersöka om flavanol i kosten kan användas blodtryckssänkande samt att klargöra om flavanol påverkar den kardiovaskulära ohälsan. Metoden som användes var en litteraturstudie av redan publicerade vetenskapliga artiklar inom ämnet. Flertalet studier visar på att flavanol har en blodtryckssänkande likväl som andra positiva effekter. Många studiers resultat visar att flavanol har större effekt på de grupper som redan har kardiovaskulär ohälsa samt högt blodtryck. Forskningen är ny och har än inte hunnit utvärderas ordentligt, men den positiva påverkan hos flavanol är tydlig och det är inte svårt att se användbara områden för flavanol som terapeutisk metod, men även i hälsopromoterande syfte. Detta är något som skulle rimma väl med sjuksköterskans professionella ansvar att främja hälsa och motverka sjukdom. Trots de i dagsläget erhållna resultaten krävs mer och framför allt forskning med hög kvalitet.</p>

<p> </p><p><strong><em> </em></strong></p><p><strong><em> </em></strong></p><p><strong><em> </em></strong></p><p><strong><em> </em></strong></p><p><strong>Construction of a laboratory lesson for upper secondary school in the area of Liquid Chromatography, including carrying through the laboratory lesson in a class</strong></p><p><strong> </strong></p><p>Laboratory lessons constitute an important part of science education. There are different sorts of laboratory lessons. In some laboratory lessons the students themselves are active, and in others the teacher demonstrates an experiment for the students. Some laborative work can be defined by the teacher while other can give the students an opportunity to plan an investigation themselves.</p><p> </p><p>A new laboratory lesson, on the area of Liquid Chromatography, for upper secondary school has been made. In the laboratory lesson chocolate is analysed regarding the content of caffeine and theobromine. The laboratory lesson has been carried out in a class, to see what the students know about solubility, dilution, chromatography and analytical procedure after they have gone through the laboratory lesson. To get information about the students knowledge a questionnaire study was done. Teachers also have been interviewed, for their opinion about laboratory lessons as a part of science education.</p><p> </p><p>All students showed some knowledge about solubility, and most students also had knowledge about chromatography even if they described different aspects of it. Dilutions was not a problem for most of the students. Many students also showed an understanding of the analytical procedure. For the teachers interviewed laborative work was an important part of science education.</p><p> </p><p><strong>Key words:</strong> Liquid chromatography, laboratory lesson, upper secondary school, chocolate, theobromine, caffeine, questionnaire study, and interviews.</p><p> </p><p> </p><p>Advisor:  <strong>Margareta Sandahl, </strong>Lund University</p><p><strong>Olle Eskilsson, </strong>Kristianstad University</p><p>Degree project 30 credits in Chemistry/Educational Science 2008/2009</p><p>Department of Chemistry, Lund University</p><p>School of Teacher Education, Kristianstad University</p>

Taste, or gustation, has long been considered a primitive, and even non-rational, perceptual sense. Taste, as a subject of academic research, has been given very little attention; especially, when contrasted to other human perceptual senses. The knowledge of how people express and discuss their perceptions and sensations of tastes, and, specifically, the descriptions of tastes of chocolate, is very limited. Furthermore, the terminological inconsistency in the vocabulary of chocolate tasting, with the risk of misunderstanding or miscommunication, suggests that a basic method for representing tastes is needed. This thesis presents a study of how people actually express the perception or sensation of tasting, and specifically when tasting chocolate. This study also explores the possibility of crafting a method for use when describing the tastes of chocolate. The study was carried out by holding two tasting workshops. The first one was concerned with recording conversations about tasting chocolate. Participants were asked to taste different kinds of chocolates and, freely, discuss what they perceived and sensed. In the second workshop the participants were asked to describe the tastes of chocolate using predetermined vocabulary and formatted questionnaires. The results of this study are linguistic semantic analyses of the different words that were used, and also a proposal for a prototypical method to use when tasting chocolate.

Construction of a laboratory lesson for upper secondary school in the area of Liquid Chromatography, including carrying through the laboratory lesson in a class Laboratory lessons constitute an important part of science education. There are different sorts of laboratory lessons. In some laboratory lessons the students themselves are active, and in others the teacher demonstrates an experiment for the students. Some laborative work can be defined by the teacher while other can give the students an opportunity to plan an investigation themselves.   A new laboratory lesson, on the area of Liquid Chromatography, for upper secondary school has been made. In the laboratory lesson chocolate is analysed regarding the content of caffeine and theobromine. The laboratory lesson has been carried out in a class, to see what the students know about solubility, dilution, chromatography and analytical procedure after they have gone through the laboratory lesson. To get information about the students knowledge a questionnaire study was done. Teachers also have been interviewed, for their opinion about laboratory lessons as a part of science education.   All students showed some knowledge about solubility, and most students also had knowledge about chromatography even if they described different aspects of it. Dilutions was not a problem for most of the students. Many students also showed an understanding of the analytical procedure. For the teachers interviewed laborative work was an important part of science education.   Key words: Liquid chromatography, laboratory lesson, upper secondary school, chocolate, theobromine, caffeine, questionnaire study, and interviews.     Advisor:  Margareta Sandahl, Lund University Olle Eskilsson, Kristianstad University Degree project 30 credits in Chemistry/Educational Science 2008/2009 Department of Chemistry, Lund University School of Teacher Education, Kristianstad University

Kardiovaskulära sjukdomar och hypertoni blir allt mer vanligt i västvärlden. Trots livsstilsrekommendationer ökar antalet insjuknanden i hjärt-kärlsjukdomar, vilket har blivit en av de vanligaste dödsorsakerna i Sverige. Syftet med litteraturstudien var att undersöka om flavanol i kosten kan användas blodtryckssänkande samt att klargöra om flavanol påverkar den kardiovaskulära ohälsan. Metoden som användes var en litteraturstudie av redan publicerade vetenskapliga artiklar inom ämnet. Flertalet studier visar på att flavanol har en blodtryckssänkande likväl som andra positiva effekter. Många studiers resultat visar att flavanol har större effekt på de grupper som redan har kardiovaskulär ohälsa samt högt blodtryck. Forskningen är ny och har än inte hunnit utvärderas ordentligt, men den positiva påverkan hos flavanol är tydlig och det är inte svårt att se användbara områden för flavanol som terapeutisk metod, men även i hälsopromoterande syfte. Detta är något som skulle rimma väl med sjuksköterskans professionella ansvar att främja hälsa och motverka sjukdom. Trots de i dagsläget erhållna resultaten krävs mer och framför allt forskning med hög kvalitet.

Los objetivos de esta tesis fueron: estudiar la influencia de las características y procesado del grano de cacao en la composición físico-química y propiedades sensoriales del chocolate negro así como estudiar la influencia que las propiedades no sensoriales tienen sobre las expectativas del consumidor. El origen y condiciones de procesado del cacao afectan al contenido de grasa, perfil de ácidos grasos y composición volátil del chocolate, siendo parámetros determinantes de las características finales del producto. El estudio de las propiedades sensoriales permite explicar cómo la variación en el origen del cacao y condiciones de procesado del chocolate afectan a la aceptabilidad de los consumidores, y qué propiedades pueden conllevar a la aceptabilidad o rechazo de los mismos. Este trabajo aporta también novedades respecto al efecto que los atributos no sensoriales (información del etiquetado) tiene en las expectativas y aceptabilidad del chocolate por parte de los consumidores, demostrando que éstos le dan mayor importancia a las propiedades sensoriales del producto que a las no sensoriales. La información obtenida en esta tesis constituye una base imprescindible para la industria chocolatera, tanto en el desarrollo, como en la mejora y optimización de chocolates para asegurar la máxima aceptabilidad entre los consumidores. / Els objectius d’aquesta tesi van ser: estudiar la influència de les característiques i processat del gra de cacau en la composició físico-química i propietats sensorials de la xocolata negra així com estudiar la influència que les propietats no sensorials tenen sobre les expectatives del consumidor. L’origen i les condicions de processat del cacau afecten al contingut de greix, perfil d’àcids grassos i composició volàtil de la xocolata, essent paràmetres determinants de les característiques finals del producte. L’estudi de les propietats sensorials permet explicar com la variació en l’origen del cacau i les condicions de processat de la xocolata afecten a l’acceptabilitat dels consumidors i quines propietats comporten a l’acceptabilitat o rebuig dels mateixos. Aquest treball també aporta novetats respecte a l’efecte que els atributs no sensorials (informació de l’etiquetatge) té en les expectatives i acceptabilitat de la xocolata per part dels consumidores, demostrant que aquests li donen una major importància a les propietats sensorials del producte que a les no sensorials. La informació obtinguda en aquesta tesis constitueix una base imprescindible per a la indústria xocolatera, tant en el desenvolupament, com en la millora i optimització de xocolates per assegurar la màxima acceptabilitat entre els consumidors.

This study deals with chocolate production line scheduling. The particular production line allows producing multiple items at the same time. Another distinguishing property affecting the planning methodology is that an item can have different production capacities when produced in different product combinations which are called production patterns in this study. Planning is done on a 12 weeks rolling horizon. There are 21 products and 103 production patterns covering all the production possibilities. The subject of the study is to construct an algorithm that gives 12 weeks&rsquo / production values of each product and to construct the shift based scheduling of the first week of the planning horizon. The first part is Master Production Scheduling (MPS) and the objective is minimizing the shortage and overage costs. A mathematical modeling approach is used to solve the MPS problem. The second part is the scheduling part which aims to arrange the production patterns obtained from the MPS module within the shifts for the first week of the planning horizon considering the setup times. The MPS module is a large integer programming model. The challenge is finding a reasonable lower bound whenever possible. If it is not possible, finding a reasonable upper bound and seeking solutions better than that is the main approach. The scheduling part, after solving MPS, becomes a TSP and the setup times are sequence independent. In this part, the challenge is solving TSP with an appropriate objective function.