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The simulation of the processing of honey is realized in a plant of the South region of the Province of Salta, Argentina, with the objective to minimize the unproductive times of the equipment and to improve the use of the manual labor. Diverse instances of increasing complexity are analyzed, starting with a set of general hypotheses, soon to consider aspects that approach the model to the real situation, such as the initial storage to reduce the time of inactivity of the equipment, the incorporation of the resources and finally the elimination of artificial storages and change of equipment that constitute bottle necks. The analysis of the results in each instance allows designing a system that improves the parameters of interest. [ABSTRACT FROM AUTHOR]

In recent years, in the cheese industry the applications have focused on the study of the relationship between microstructure, texture and sensory properties that constitute a parameter of interest for optimizing manufacturing practices. The challenge is how to reduce or remove cholesterol from these products, without completely eliminating fat, which provides vitamin A and D, essential fatty acids and textural properties. For this reason, in this work the microstructure of spreadable cheese reduced in fat type and cholesterol, with added chia seed meal, using the digital image analysis was assessed. Comparing the microstructure as a function of varying fat content but equal percentage of chia flour, it was concluded that the cheeses with higher fat content (10 % fat) showed free cavities larger and more heterogeneous matrix that cheeses with lower fat content (6 % fat). When comparing the texture parameters of the images it was observed, for the same content of chia, the grey scale entropy increased and the uniformity decreased with fat content, which may be related with a greater variability in the size of the cavities. This is related to the data obtained previously by texture profile analysis, where it was observed that while it was increased the fat % it was also increasing the hardness parameter and the consistency value. [ABSTRACT FROM AUTHOR]