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Influence of the uncertainty of the operational parameters in obtaining cane syrup in sensorial attributes
Víctor Rodrigo Cerda Mejía 1 , Walter Quezada Moreno 2 , Amaury Pérez-Martínez 1 , Hilda Oquendo-Ferrer 3 , Verena Torres 4 , Liliana Cerda-Mejía 1 , Erenio González Suárez 5

1  Universidad Estatal Amazónica
2  Universidad Técnica de Cotopaxi
3  Universidad de Camagüey "Ignacio Agramonte Loynaz"
4  Instituto de Ciencia Animal
5  Universidad Central “Marta Abreu” de las Villas

Published: 25 January 2017 by MDPI AG in MOL2NET 2016, International Conference on Multidisciplinary Sciences, 2nd edition in MOL2NET 2016, International Conference on Multidisciplinary Sciences, 2nd edition
MDPI AG, 10.3390/mol2net-02-03897
Abstract:

Problems of uncertainty in the design of equipment, the availability of equipment, the changes in the environment and in future changes which have been extensively investigated in order to determine the chances of success in environmental, technological and economic matters. This research considers the uncertainty of the operational parameters in the quality of the final product, as an element in the process design, this approach is not an usual activity. Some previous studies on the production of sugarcane syrup were related to sensory attributes (viscosity, flavor and presence of crystals) with operational parameters (pH and ° Brix).

It was generated the pH and ° Brix using different probability distributions and the results were plotted by control charts. It was determined the influence of the uncertainty of the ° Brix in the sensorial acceptance of the final product.  The uncertainty was calculated according to the GUM methodology.


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