Optimization of the production process of artisan ice cream
Gorde:
| Egileak: | , |
|---|---|
| Formatua: | artículo original |
| Egoera: | Versión publicada |
| Argitaratze data: | 2023 |
| Deskribapena: | Introduction: The growing demand in the food market creates the need to produce foods of world preferences. Artisanal ice cream, today, is a product of great acceptance and mass consumption. Objective: Analyze the different factors that influence the optimization of the production process of artisan ice cream. Methods: We manufactured 30L of ice cream to know the relevance and influence of the operation and quality standards, in addition to the variables of quality involved in the production process. Results: The component with the greatest influence on the cost structure is the raw material (47,87%), so it is necessary to consider the area and the equipment where it is transformed, the order of addition and compliance with the essential regulations that govern the process. process to achieve a final product with the required quality and at the lowest possible cost by making maximum use of the raw material. Conclusion: Compliance with the operating standards of the equipment and correct weighing of the raw material are two factors that ensure the quality of artisanal ice cream. |
| Herria: | Portal de Revistas UNED |
| Erakundea: | Universidad Estatal a Distancia |
| Repositorio: | Portal de Revistas UNED |
| Hizkuntza: | Español |
| OAI Identifier: | oai:revistas.investiga.uned.ac.cr:article/4603 |
| Sarrera elektronikoa: | https://revistas.uned.ac.cr/index.php/cuadernos/article/view/4603 |
| Gako-hitza: | quality specifications relevant variables weight percentage of fat nutritional requirement especificaciones de calidad variables relevantes pesada porciento de grasa exigencia alimenticia |