Development of Order-Delivery Process in Purchasing

Diplomityön tavoitteena oli kehittää Fazer Suklaan oston tilaus-toimitusprosesseja, jotta raaka-aineet ja pakkausmateriaalit pystytään hoitamaan mahdollisimman tehokkaasti. Ensin selvitettiin kirjallisuuden avulla tilaus-toimitusprosessin päävaiheet ja niihin vaikuttavat tekijät. Empiirisessä osassa lähdettiin liikkeelle käymällä läpi Fazer Suklaan oston nykytilanne, joka tehtiin ostajille suunnatun aikaselvityksen, haastatteluiden ja nykyisten tilaus-toimitusprosessien kuvaamisen avulla. Tavoitetilanteen rakentaminen aloitettiin ostettavien materiaalien ja toimittajien luokittelemisella. Tämän perusteella nämä materiaalit voitiin jakaa kolmen eri tilaus toimitusprosessin alle. Automaattisessa tilaus-toimitusprosessissa eri vaiheet automatisoidaan yhdessäavain toimittajien kanssa. Puoliautomaattinen prosessi perustuu systeemiin, jossa toimittaja näkee internetin kautta Fazerin tuotantosuunnitelman ja tekee tämän perusteella materiaalien täydennykset. Yksinkertaisessa prosessissa ostoarvoltaan alhaiset materiaalit hoidetaan mahdollisimman lähellä käyttöpistettä ja prosessin vaiheet tehdään mandollisimman pienellä työmäärällä. Tavoiteprosessien implementoinnilla todettiin suurimmiksi eduiksi prosessivaiheiden vähentyminen ja manuaalisen työn automatisoituminen. Tätä kautta saatiin prosessin eri vaiheiden työmäärää vähennettyä, sekä alennettua varastotasoja ja näin tilaus toimitusprosessin kokonaiskustannuksia pystyttiin pienentämään.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Esiselvitys puupolttoaineen jalostamisesta torrefiointitekniikalla

Fossiilisten polttoaineiden käytöstä aiheutuvia kasvihuonekaasupäästöjä pyritään vähentämään EU:ssa mm. päästökaupan avulla. Uusiutumattomien polttoaineiden tilalle kehitetään biopolttoaineita, joita voidaan hyödyntää olemassa olevien voimalaitosten polttolaitteistoilla. Biopolttoaineiden etuna on, ettäniiden ei katsota lisäävän hiilidioksidipäästöjä, koska biomassa sitoo itseensä kasvaessaan poltossa vapautuvan määrän hiiltä. Eräs kiinnostavimmista jalostetuista biopolttoaineista on torrefioitu puu, joka vastaa useimmilta ominaisuuksiltaan kivihiiltä ja jota voidaan käyttää hiilivoimalaitoksissa ilman laitteistomuutoksia. Torrefiointi on puun eräänlaista paistamista hapettomissa olosuhteissa 250-270ºC:ssa, jolloin siitä saadaanpoistettua vesi ja osa haihtuvista aineista. Puun väri muuttuu suklaanruskeaksi, se kevenee, ei savuta poltettaessa, hylkii vettä, jauhautuu hyvin sekä sillä on pienet hiukkaspäästöt. Käsitellyn puun ominaisuudet muuttuvat säilyvyydeltään ja käyttöominaisuuksiltaan merkittävästi raaka-aineeseen verrattuna. Torrefioinnilla saavutetaan puulle polttoainekäytön kannalta myös paremmat ja kestävämmät ominaisuudet kuin hiiltämällä. Torrefiointiprosessia on tutkittu jonkin verran ja torrefioidun biomassan polttoa voimalaitosmittakaavassa on kokeiltu pienessä mittakaavassa. Torrefioitu materiaali on alhaisen tiheytensä vuoksi hankalaa ja kallista kuljettaa,joten sen tiheyttä tulee nostaa kuljetuksia varten tiivistämällä esim.pelletöimällä. Torrefionti yhdistettynä pelletöintiin on parhaimmillaan kilpailukykyinen vaihtoehto, kun kivihiiltä korvaavaa biomassaa jalostetaan kaukana käyttöpaikasta ja kuljetetaan irtotavarana aluskuljetuksina. Torrefioitua puuta on tiettävästi poltettu vain hollantilaisessa voimalaitoksessa. Tässä esiselvityksessä kootun tiedon perusteella torrefioidun puupolttoaineen tuottamiseen Suomen olosuhteissa arvioidaan olevan teknis-taloudellisia mahdollisuuksia. Kuitenkin torrefiointiprosessin soveltaminen suomen olosuhteisiin ja kotimaisiin raakaaineisiin vaatii panostusta jatkotutkimukseen ennen varsinaiseen toteutusvaiheeseen siirtymistä.

Padrão de ocorrência de doenças em mamão armazenado sob atmosfera controlada

O objetivo deste trabalho foi avaliar a dinâmica de evolução de doenças pós-colheita do mamão armazenado sob atmosfera controlada, contendo 3,0% de O2 e 6,0% de CO2 ou 3,0% de O2 e 3,0% de CO2, em relação aos armazenados sob atmosfera ambiente, na simulação de condições de exportação refrigerada (10ºC) via marítima, e de comercialização no mercado europeu dos mamões 'Sunrise Solo' e 'Golden'. Constatou-se que a atmosfera controlada contendo 3% de O2 e 6% de CO2 promoveu maior perda de frutos, descartados devido à ocorrência das principais doenças pós-colheita: Antracnose, Podridão Peduncular, Mancha Chocolate e, principalmente, Pinta Preta, em ambas as cultivares. Acredita-se que a elevação da concentração de CO2 tenha provocado injúria fisiológica e que isto tenha favorecido a infecção dos tecidos e sua colonização.

Época de florescimento e horas de frio para pessegueiros e nectarineiras

Avaliou-se a época de florescimento de 41 acessos de pessegueiros e nectarineiras existentes no Banco Ativo de Germoplasma (BAG) de Frutas de Caroço, em Capão Bonito-SP. As datas de abertura espontânea de 70% das flores (sem indução por produtos químicos) foram observadas e relacionadas com o número de horas de frio (NHF) abaixo de 7,2 e 13ºC. O NHF foi estimado, utilizando-se de equações de regressão múltipla em função das temperaturas máximas e mínimas diárias. Os acessos do referido BAG foram separados por meio de análise de "cluster", resultando na identificação de quatro grupos distintos para pessegueiros, em relação a épocas de florescimento (até 10-07; 11-07 a 20-07; 21-07 a 31-07 e após 1º-08), e três para nectarineiras (até 10-07; 11-07 a 20-07 e após 20-07). Dentre esses grupos, o mais precoce apresentou florescimento antes de 10 de julho, com exigência inferior a 40 e 500 NHF abaixo de 7,2 e 13ºC, respectivamente, para pêssego (IAC 2485-6, IAC 680-13 e Régis) e nectarina (IAC N 785-9). O grupo mais tardio para pêssegos (Eldorado, Diamante, Arlequim, Bolão e Marli) apresentou florescimento após 1º de agosto, necessitando de mais de 70 e 650 NHF abaixo de 7,2 e 13ºC, respectivamente. As principais cultivares de pêssego da persicultura paulista (Aurora-1, Douradão e Dourado-1) floresceram entre 11 e 20 de julho com NHF entre 41 a 50 abaixo de 7,2ºC e entre 501 a 560 abaixo de 13ºC.

Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

Aproveitamento tecnológico do "mel de cacau" (Theobroma cacao L) na produção de geleia sem adição de açúcar

O "mel de cacau" é uma denominação regional do líquido transparente extraído da polpa do cacau, que cobre as sementes, antes do processo de fermentação do cacau. Este material é atrativo do ponto de vista de seus aspectos sensorial e tecnológico; entretanto, seu uso para o consumo ainda é restrito. O propósito deste estudo foi produzir geleia dietética usando o "mel de cacau" e realizar a caracterização química e sensorial dos produtos. Para a preparação das geleias, foram usados os seguintes ingredientes: pectina de baixo grau de metoxilação, polidextrose, sorbitol, maltitol, fosfato tricálcico, sorbato de potássio e cacau em pó. As geleias dietéticas estudadas foram: F1 (0,0015% taumatina e 0,005% sucralose); F2 (0,0015% taumatina e 0,002% acessulfame-k); F3 (0,005% sucralose e 0,002% acessulfame-k). Foi produzido, também, um tratamento-controle (com 40,0% de sacarose). Os dados químicos e sensoriais foram analisados por ANOVA, teste de Tukey e Mapa de Preferência Interno (MDPREF). O tratamento F3 (sucralose e acessulfame-k) foi a geleia dietética preferida dos consumidores. Esta diferiu significativamente (p<0.05) dos tratamentos F1 (taumatina e sucralose) e F2 (taumatina e acessulfame-k) em relação aos atributos cor, aroma de chocolate, gosto doce, gosto ácido, sabor de chocolate e consistência; obteve, também, maior nota para intenção de compra. O uso do adoçante taumatina mostrou-se inadequado por não prover doçura à geleia de "mel de cacau". Os resultados indicaram a viabilidade do aproveitamento tecnológico do "mel de cacau" como matéria-prima na preparação de geleia dietética, que apresentou boas características sensoriais e nutricionais.

Sisäisten materiaalivirtojen jäljitettävyys osana yrityksen hankintatoimen laatua

Tämän tutkimuksen tarkoituksena on sisäisten materiaalivirtojen jäljittäminen Cloetta Fazer Suklaa Oy:ssä. Työssä selvitetään yrityksen jäljitettävyyden nykytila case-raaka-aineiden ja case-tuotteiden osalta niillä osastoilla, joilla kyseisiä raaka-aineita ja tuotteita käsitellään. Tämä tutkimus perustuu teemahaastatteluihin, case-tutkimuksiin ja omiin havaintoihin yrityksen eri osastoilla. Jäljitettävyyden nykytilan selvittämisen jälkeen saadaan selville mahdolliset, niin sanotut "aukkopaikat" jäljitettävyysketjussa yrityksen sisällä. Työn teoriaosuudessa tarkastellaan jäljitettävyyttä osana koko yrityksen ja hankintatoimen laadun osana. Total Quality Management, laatujohtaminen ja Total Quality Control ovat teorioita, joihin työn teoriaosuus pohjautuu. Tutkimus osoittaa, että jäljitettävyyden nykytila on kohtuullisen hyvä case yrityksessä, Cloetta Fazer Suklaa Oy:ssä. Kuitenkin kannattaa harkita mahdollisia parannuksia, jotta jäljitettävyyden astetta saadaan edelleen kohotettua. Mitä tulee jäljitettävyystilanteisiin eräseurattavia raaka-aineita on yksinkertaisempi jäljittää kuin ei-eräseurattavia raaka-aineita, koska eräseurattavien raaka-aineet kuuluvat SAP-toiminnnanohjausjärjestelmään kun taas ei-eräseurattavat raaka-aineet perustuvat pääasiassa manuaalisiin dokumentteihin.

Fusão renal completa em criança com infecção recorrente do trato urinário

O rim em bolo é uma rara anormalidade do trato urinário que pode ser diagnosticada em qualquer faixa etária. Durante investigação de infecção urinária recorrente em criança de 12 anos, foi revelada em tomografia computadorizada contrastada a presença de rim direito ectópico, com fusão renal, drenado por dois ureteres. Foi iniciado tratamento profilático com nitrofurantoína e o paciente se encontra assintomático.

The relevance of theobromine for the beneficial effects of cocoa consumption.

Cocoa consumption began in America and in the mid sixteenth Century it quickly spread to Europe. Beyond being considered a pleasant habit due to its rich sweet lingering taste, chocolate was considered a good nutrient and even a medicine. Traditionally, health benefits of cocoa have been related with the high content of antioxidants of Theobroma cocoa beans. However, the direct psychoactive effect due to methylxanthines in cocoa is notable. Theobromine and caffeine, in the proportions found in cocoa, are responsible for the liking of the food/beverage. These compounds influence in a positive way our moods and our state of alertness. Theobromine, which is found in higher amounts than caffeine, seems to be behind several effects attributed to cocoa intake. The main mechanisms of action are inhibition of phosphodiesterases and blockade of adenosine receptors. Further mechanisms are being explored to better understand the health benefits associated to theobromine consumption. Unlike what happens in other mammals -pets- included, theobromine is safe for humans and has fewer unwanted effects than caffeine. Therefore, theobromine deserves attention as one of the most attractive molecules in cocoa.

Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência

Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumption by the makers of two of the samples, the amounts exceeded those allowed by the Brazilian legislation. In the case of chocolate confetti and candies none of the samples showed higher amounts than those allowed. However 37% of the chewing gum samples presented larger contents than the authorized ones, and one sample contained five times more synthetic dyes than allowed.

Preparação e utilização de uma argila esmectítica organofílica como adsorvente de fenol

The main goal of this research was the preparation and use of a organophilic smectitic clay able to promoting the adsorption of phenol. In this work was used a natural clay called Chocolate, from Campina Grande - PB (Brazil). The natural clay was treated with a solution of sodium carbonate. After this the sodium clay was treated with quaternary ammonium salt. The adsorptive study was conducted by different values of pH and temperature. The results showed a better performance in adsorptive at pH 7 and temperature 30 ºC, with removal of more than 80% of phenol.

Caracterização morfocultural e molecular de isolados de Colletotrichum gloeosporioides patogênicos ao mamoeiro

Vinte e nove culturas monospóricas de Colletotrichum, isoladas de frutos e pecíolos de mamoeiro (Carica papaya), foram caracterizadas quanto à morfologia dos conídios e apressórios, coloração e crescimento das colônias, sensibilidade ao benomyl, presença de setas e do teleomorfo, PCR com primers taxon-específicos e análise de PCR-RFLP da região ITS. Os 29 isolados foram identificados como C. gloeosporioides com base na morfologia dos conídios e apressórios, tendo a maioria dos isolados conídios cilíndricos e/ou obclavados e apressórios lobados ou fracamente lobados, em contraste com C. acutatum, isolado de morango (Fragaria x ananassa), que apresentou conídios fusiformes e apressórios circulares e lisos. Presença de setas e do teleomorfo, cor de colônia, sensibilidade ao benomyl e velocidade de crescimento variaram conforme o isolado e sofreram influência do meio de cultura usado. Todos os isolados de mamão e quatro de outras hospedeiras, manga (Mangifera indica), morango e maçã (Malus domestica), foram patogênicos a frutos de mamão cv. Sunrise Solo, mas com variabilidade em agressividade. PCR com o primer específico para C. gloeosporioides, CgInt, confirmou a identidade de apenas quatro isolados de mamão e dois isolados apresentaram reação positiva com o primer CaInt2, específico para C. acutatum. A maioria dos isolados de mamão (23) não reagiu com nenhum dos primers. Por outro lado, a análise de restrição da região ITS do rDNA, com RsaI, gerou perfis distintos entre C. gloeosporioides e C. acutatum e mostrou uniformidade entre os isolados de mamão.

Suunnittelukapasiteettien seurantamallin kehittäminen

The first main objective of this study was to develop a planning capacity management model for a chocolate and confectionary company in Finland. The second objective was to analyze how capacity updates would affect cost accounting practices. In addition, a creation of an update and maintenance process of planning capacities was determined as a sub-objective of developing the capacity management model. The thesis was started with analyzing the needs, requirements and constraints of the capacity management model and model’s connection with cost accounting. This was done by interviewing key officials like production planners, managers and controllers. A thorough literature review was also done at an early phase. Furthermore, internal systems and software architecture got to be acquainted with. The model was constructed as an Excel-based platform which will get its input data from Enterprise Resource Planning system and Production Performance Measurement system. The main purpose of the planning capacity management model is to make sure that the production planners can utilize more precise parameters but it also offers tools for the production managers to assess production performance and effectiveness at the product level. In addition to production planning, planning capacities are also tightly involved with cost accounting as many direct and indirect costs are allocated to the products utilizing planning capacities. For this reason, the linkage between product costing and capacity is also diversely examined in the thesis. Development suggestions conclude the report by giving some guidelines for more precise and consistent production planning and cost accounting between the factories.