TCC - Bacharelado em Engenharia de Alimentos (UAG)

URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954

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Relatório de Estágio Supervisionado Obrigatório (ESO) (Vigilância Sanitária/VISA do município de Garanhuns - PE)
(2018-02-20) Silva, Marcelo Edvan dos Santos; Ramos, Raiane Eliamari Salvador; Silva, Suzana Pedroza da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/4014571441890464; http://lattes.cnpq.br/8059797263280882
Modelagem cinética da brassagem de cerveja artesanal
(2018-02-22) Tschoeke, Isabelle Cristine Prohmann; Souza, Thibério Pinho Costa; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/1308106432646901
Craft beers are known by its superior quality tied to its different sensorial characteristics. Its productive process is divided into several stages and the mashing process is one of the most important phase. During this step the enzymes are influenced by many parameters such as temperature, acidity, moscow time, ground malt composition and humidity, convert starch into sugar. Due to the variety of parameters, it is fundamental that the studies can describe the mashing process based on the variation of the main parameters of this process. Since kinetic modeling is considered to be the most common used tool to describe thr process, it was decided to apply this technique to carry on the study. Therefore, the main purpose of this paper was to verify the influence of the main variables that influence the malt moscow process during the mashing phase. Furthermore, it was necessary to perform a statistical study about the behavior of the likely variables of the kinetic model of a craft beer. The carried experiments of this study were based on a 34 factorial planning, which had pH, temperature, granulometry and dilution as dependant variables and brix of the beer as independant variables. For the statistical study, it was used the Statistics® software to evaluate the significance of the chosen variables. Furthemore, a kinetic modelling was developed in MathLab® software by programming a specific model for the proposed problem. The results showed that the proposed model represented adequalety the experimental data and can be used by the scientific community for deeper studies and industrial projects.
Relatório de estágio supervisionado obrigatório (ESO): aplicação do método masp para redução do tempo de cip na linha de atomatados Tetra Pak: um estudo de caso em uma indústria alimentícia
(2018-02-22) Tschoeke, Isabelle Cristine Prohmann; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/1308106432646901
Relatório de estágio supervisionado obrigatório (ESO): Dairy Partners Americas Nordeste Produtos Alimentícios Ltda - vivências na garantia da qualidade e no sistema de inspeção federal
(2018-08-09) Costa, Mariana Alves da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/9839026932646816
Relatório de estágio supervisionado obrigatório (ESO): (Indústria & Comércio Café Ouro Verde Ltda)
(2018-08-09) Elias, Aline Maria Tenório; Silva, Suzana Pedroza da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/1136638260300472
Relatório de estágio supervisionado (ESO): vigilância sanitária - VISA do Município de Garanhuns - PE
(2018-08-09) Silva, Maria Fernanda da; Silva, Suzana Pedroza da; http://lattes.cnpq.br/6336405663208451
Degradação de pectina em suco de caju por poligalacturonase de Aspergillus aculeatus URM4953 imobilizada covalentemente em pérolas de alginato
(2018-08-20) França, Pedro Renann Lopes de; Porto, Tatiana Souza; Silva, Jônatas de Carvalho; http://lattes.cnpq.br/6510502348379014; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/8709917109875708
Polygalacturonase (PG) is the main pectinolytic enzyme that catalyzes the degradation reaction of pectin. Its immobilized form is generally preferred because of the possibility of numerous reuses. Based on this, the present work aimed to immobilize and perform kinetic and thermodynamic biochemical characterization of polygalacturonase (PG) from Aspergillus aculeatus URM4953 to process cashew juice. The immobilization optimization process had a maximum redemption of 95%. The optimum pH of both forms of PG (free and immobilized) presented two evident peaks at pH 4.0 (acid) and pH 7.0 (neutral). Although the PG optimum temperature differed in both forms, free (50 ° C) and immobilized (40 ° C), PGs exhibited similar residual activity over different temperatures. The affinity of the different forms of PG decreased with increasing temperature, being higher for the enzyme immobilized. However, from the kinetic point of view the free PG presented better general behavior (higher Vmax and Kcat). The thermodynamic parameters of thermoinactivation of immobilized PG such as enthalpy, entropy and free energy of gibbs, suggested a predominant mechanism of reversible denaturation, which allowed 4 successive reuses of PG immobilized with only 34% loss of activity. For the processing of cashew juice using only immobilized PG, the temperature of the highest degradation of the pectic content was at 20 °C and its kinetics was modeled by the Hill equation (due to the presented allosteric behavior). Hill's number increased from 3 (20 °C) to 5 (50 °C), indicating a positive cooperation mechanism. The activation energy (E*) and the standard entropy of equilibrium unfolding of the reaction were 80.31 and 16.57 kJ / mol, respectively. Both kinetic and thermodynamic parameters of hydrolysis corroborated and demonstrated the higher hydrolysis expontance of pectin of cashew juice at 20 ° C, exhibiting values of and of 59.3 kJ/mol, 77.9 kJ/mol and 63.4 J/K.mol, respectively. These results showed a satisfactory performance of PG, mainly in its immobilized form, and it can be laterally used for the theoretical basis of applications of this enzyme in different industrial processes.
Desenvolvimento de processo biotecnológico para obtenção de frutosiltransferase a partir de linhagens de aspergillus spp. utilizando resíduos agroindustriais
(2018-08-20) Silva, Marcos Fellipe da; Porto, Tatiana Souza; Oliveira, Rodrigo Lira de; http://lattes.cnpq.br/8523811836244962; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/5668322074655881
Fructosyltransferase is an enzyme involved in the conversion of sucrose to fructooligosaccharides, sugars that have received special attention because to their biological and functional properties, which act mainly as prebiotics. This enzyme, as well as other biomolecules can be obtained through biotechnological processes, using several types of microorganisms, among these processes, solid-state fermentation stands out because it allows the use of agroindustrial residues, besides promoting high production rates of biomolecules of interest. The present study had as objective to investigate the variables that influence the production of fructosyltransferase from Aspergillus spp. using agroindustrial residues as well as characterize the crude extract. The best results were found in the species Aspergillus tamarii URM4634, to which it did not show production of mycotoxins, fermented in the soybean meal. From the factorial design it was verified that the best condition was observed using 3 g of substrate, 15% concentration of sucrose solution and 60% of moisture for 72 hours, obtaining 209.11 and 53.90 μmol / mL / min of hydrolytic and transfructosylation activities, respectively. In the evaluation of the growth of fungal biomass, the highest development in 36 hours of fermentation, observing a content of 132 mg / g of glucosamine, in this same analysis it was verified that the best time for production of fructosyltransferase, using the conditions of the best condition of planning were obtained in the 96-hour period, obtaining 221.53 and 66.90 μmol / mL / min of hydrolytic and trans-fructosylation activities, respectively. The enzyme produced presented values of Km 54.73 and 369.68 μmol/mL and Vmáx 227.27 and 50.66 μmol/mL/min for hydrolytic and transfructosylation activities, respectively. The optimal temperature for both activities was 60ºC, as well as pH 6.0. The fructosyltransferase presented stability in the temperature ranges of 30-50 ° C and pH 4.0-5.0. It was also observed that the Mn2 + ion showed to be an activator of the hydrolytic activity, whereas Na + presented the same effect in the transfructosylation activity. In general, all results are promising for the biotechnological production of fructosyltransferase, demonstrating high saccharose hydrolysis and transfer of the fructosyl groupings, potentially being applied in bioprocesses that aim at the synthesis of fructo-oligosaccharides.
Produção e purificação de proteases de Aspergillus tamarii URM 4634 para aplicação no amaciamento de carnes
(2018-08-20) Almeida, Elizane Melo de; Porto, Tatiana Souza; Silva, Osmar Soares da; http://lattes.cnpq.br/4494348105027663; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/6313442292667807
Enzymatic biotechnology is one of the most promising scenarios when it comes to the production, purification and application of high value-added molecules, such as enzymes. Proteases belong to a specific group of enzymes that are capable of catalyzing hydrolytic reactions, which results in the cleavage of proteins into smaller molecular weight molecules such as amino acids and peptides. One of the sources of protease production is through the microorganisms that in the production stages involve upstream and downstream processes. Solid State Fermentation (SSF) is an intermediate operation of these processes, and can be conduceted with the use of filamentous fungi such as Aspergillus tamarii. Through these processes, together with a purification step, the collagenases can be obtained which are responsible for the hydrolysis of the bonds of the native and denatured collagen peptides. Among its main applications is the softening of meats. In view of the above, the present study had the production of proteases with collagenolytic activity by SSF, as well as its purification by ion exchange chromatography for further evaluation of its potential in the tenderization of meats. The protease obtained showed a collagenolytic activity of 296.6 U/mL and presented purification factor of 6.28 fold. The tenderization process showed the strong efficiency of the enzyme to degrade the myofibrillar proteins noticed by the high Myofibrillar Fragmentation Index (250.8) corresponding to a Relative Fragmentation of 292.0%. The results obtained demonstrate the great potentiality of the collagenase obtained from Aspergillus tamarii to be used as a meat tenderizer.
Elaboração de bolos tipo muffins sem glúten com substituição parcial da gordura por biomassa de banana verde
(2018-08-21) Silva, Vitória Bezerra da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/0755617440768723
Gluten is a component present in various foods and can also cause adverse reactions to human health. Gluten intolerance is called Celiac Disease (CD), which is an autoimmune enteropathy resulting from a multifactorial combination of environmental and genetic factors. It can be immuno-innate or immuno-acquired causing an inflammation in the small intestinal mucosa, making it impossible to absorb nutrients through body. The difficulty of complying with the gluten-free diet lies in the availability and availability of gluten-free products, which may contain traces of contamination from gluten sources and are still costly. In order to serve this public, the objective of this work was to prepare muffins, based on manioc pulp mass, with partial substitution of fat by green banana biomass, to obtain a product without gluten and with a lower lipid content than or conventional. Two formulations of muffins, wheat (wheat muffin - MT), and the test formulation, based on manioc pulp mass and with reduced fat content (cassava muffin - MM) were produced. Samples MT, MM and biomass of green banana were physicochemically characterized as carbohydrates, proteins, lipids, fibers, ash, water content and acidity, and physically as water activity (Aw). The samples of cakes were submitted to microbiological analysis, mass loss, sensorial (acceptance and purchase intention) and shelf life evaluation (Color, pH, Aw, Water Content and Predictive Microbiology). The biomass was classified as a product with high content of fibers, of sugars and high energetic value, counterposing its low protein and greasy content. The muffins presented a significant difference between the majority of physicochemical parameters, mainly due to the replacement of margarine with green banana biomass. The MM sample presented 11.11% of fibers against 1.83% of the MT sample, still containing 1.44% less fat than the sample. Both samples had a high loss of mass after cooking, and the wheat sample had a greater loss than that of cassava, 25.5 and 16.5%, respectively. Microbiological analyzes found no contamination by the microorganisms considered to be the most frequent in this type of product, guaranteeing the safety of the consumer. Sensorially, the formulations had an acceptance rate greater than 70% with most of the audience assigning grades between 6 and 7, corresponding to "I enjoyed regularly" and "moderately liked", respectively, with intent to buy between "probably would buy" and "certainly would buy". According to the shelf-life evaluation, the samples remained stable until the 14th day, regarding the analyzed parameters, without addition of any preservatives. Therefore, muffins based on manioc pulp mass were well accepted by the evaluators and showed advantage over the wheat-based formulation due to their contribution of fibers. So they are a good option for both celiacs and those looking for products with lower fat content.
Avaliação tecnológica e caracterização físico - química de massa alimentícia sem glúten
(2018-08-21) Ramos, Raiane Eliamari Salvador; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/8059797263280882
People with gluten intolerance and / or celiac disease need a restricted diet of gluten-free foods, which leads to a deficiency of nutrients that can lead to malnutrition. The elaboration of products with other flours became an alternative of consumption and commercialization. Thus, the objective of the present study was to analyze the technological and physical-chemical quality of a fresh gluten-free pasta from rice flour (FA), green banana flour (FBV) and manioc starch (FM). The physicochemical characterization of the pasta was carried out by means of pH, humidity, Aw, acidity, soluble solids, proteins, lipids, fiber, carbohydrates metabolizable, total energy value. Technological by optimal cooking time (TOC), mass increase (AM), loss of solids in cooking (PS), water absorption capacity (CAA) and in oil (CAO), swelling power and solubility index. Use of the Fourier Transform Infrared Spectrophotometry (FTIR) for determination of the functional groups. The fresh pasta presented optimum cooking time of 4.5 minutes, being suitable for the pasta. The increase in mass (193%) was considered acceptable for a fresh mass of high quality and low loss of soluble solids (<2%). With the exception of manioc starch the others flours presented higher water absorption capacity than in oil absorption capacity CAO, possibly because the number of hydrophilic compounds is higher than the hydrophobic, as opposed to manioc starch. For solubility index FBV presented highest percentage when compared to FA, FM and MIX. In the swelling power, for all the samples of flour and the mixture of them only variation from 50 ° C was observed, being from this always increasing temperature. Aw and pH were within the range normally found for fresh mass and titratable acidity (<5%) and humidity (<35%) within the limits of the legislation. The ash value was higher than those found in the literature. The fresh pasta was considered as a source of proteins and fibers. The fresh pasta provides 39.42% of the daily requirement of carbohydrates, and is less caloric (275, 25 kcal/g) than traditional pasta (371 kcal/g). With this, it is conclude that the studied pasta presents good characteristics from the functional and technological perspective, being a viable alternative for the celiac disease patients.
Otimização do processamento mínimo da polpa de manga (Mangifera Indica L. Var. Tommy Atkins)
(2018-08-21) Silva, Marcelo Edvan dos Santos; Silva, Suzana Pedroza da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/4014571441890464
Mangifera indica L. of the Tommy Atkins variety is a fruit produced and consumed worldwide on a large scale. However, due to its high perishability, the use of inhibitors of chemical and enzymatic reactions, such as ascorbic acid (AA) and calcium chloride (CaCl2) under controlled cooling temperature, represents a great alternative for the fixation of fresh product characteristics longer. The objective of this work was to optimize the physicochemical conditions of the minimum processing of the Mangifera Indica L. pulp to promote delay of the enzymatic darkening. The sleeves were purchased in the Garanhuns-PE local trade, washed, sanitized and peeled. Three distinct cuts were selected according to the literature, so that they were named cut 1 (slices), cut 2 (cubes) and cut 3 (pieces with approximately ¼ of the fruit pulp). The treatments were divided into five groups: control (T0) without treatment and four treatments (T1 (1% (AA) + 1% (CaCl2)); T2 (1.5% (AA) + 1.5% CaCl2)), T3 (2.0% (AA) + 2.0% (CaCl2) and T4 (2.0% (AA) + 1.0% (CaCl2)) were collected and stored in polyethylene (2 °C, 5 °C and 7 °C), followed by physical-chemical analysis at 48 h in triplicate. The analyzes were: moisture content, fresh mass loss, the total soluble solids, pH, total titratable acidity, water activity, sugars, fats, fibers, protein, color and darkening index. 2% AA and 2% CaCl2) presented the best results, followed by the treatment T2 (1.5% AA and 1.5% CaCl2). The cut 3 presented greater efficiency in the retention of the moisture contents while the cut 1 present sat the best visual and color aspects throughout the days of analysis. From an analysis of the main components it was possible to observe among all combinations of treatments and cuts, which presented better maintenance of the initial characteristics of the fruit. Samples that received T3 (2% AA and 2% CaCl2) associated with cut 1 (slices) and stored at 2 °C suffered minor variations. In this way we identified the treatment T3 associated to the cut 1 and storage at 2 °C, as the best combination of treatments, providing a good retention of the initial characteristics of the minimally processed mango.
Relatório de estágio supervisionado obrigatório (ESO): avaliação da qualidade, do uso e determinação do índice de consumo de água de uma indústria de cerveja artesanal - Indústria de Bebidas Garanhuns Ltda
(2018-08-22) Menezes, Maria Carolina Rafael Carneiro de; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/6037954289073414
Monitoramento de ETE e avaliação da tratabilidade anaeróbia do efluente de uma indústria de bebidas
(2018-08-22) Silva, Lucas Romeiro da; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/6600486453546375
Water is a resource largely used by the process of food production from farming to final consumer's table. However, rapid population growth and an increase in the consumption pattern of society in last decades increased the consumption of foods that require a lot of water for their production, accentuating the problems related to effluents generation. The beverage industries stand out in this sense, being considered the industry with greater levels of water extraction in the food and drinking industry. The effluents generated by this sector have, in general, high concentration of organic matter from the productive processes, which gives a high aerobic and anaerobic biodegradability to this effluent. Considering this scenario, this work aimed to evaluate the historical data of the monitoring of a Wastewater Treatment Plant (WTP) of a beverage industry, as well as to evaluate the anaerobic treatability of the actual effluent of a beverage industry using an Upflow Anaerobic Sludge Blanket (UASB) reactor. For this, a field research was conducted in a beverage industry in order to characterize its production process and sources of generation of effluents. The evaluation of the monitoring of the WTP occurred through the analysis of the data of five years of monitoring provided by the beverage industry studied, and the parameters of COD, BOD, pH, temperature, SSS, SST and oils and greases were evaluated in relation to the legislation applicable. The anaerobic treatability was evaluated by the construction of an experimental system consisting of a UASB reactor used to treat the actual effluent from the beverage industry for 20 days. Statistical analyzes, graphs (Boxplot and dispersion) and tables were elaborated with the help of the EXCEL® program. The field research carried out verified the presence of bioactive compounds in the effluent produced by the beverage industry obtained from the production of alcoholic beverages of ginger and jurubeba. The evaluation of the WTP monitoring showed that the aerobic technology used at the station was correctly chosen, presenting average organic matter removal efficiency of 84.20% BOD and 73.20% COD, with the production of effluents in specification with the applicable laws. The anaerobic treatability of the effluent was not feasible due to the presence of antibiotic and recalcitrant compounds present in the effluents from the liquor production processes of Jurubeba and Ginger, with an average removal of 16.38% of COD during the process.
Estudo e avaliação de um sistema de refrigeração industrial: estimativa de carga térmica e capacidade frigorífica
(2018-12-07) Costa, Mariana Alves da; Gutiérrez, Mirko Salomón Chávez; Godoy Filho, Luís Antonio Thomaz de; http://lattes.cnpq.br/0576019890317417; http://lattes.cnpq.br/9839026932646816
The present work was developed in parallel to the author 's internship activities in a dairy factory and it’s objective was study the refrigeration system in operation, evaluating temperature variations in the refrigerated spaces. It was also intended estimating the thermal load of the tunnel by forced-air cooling to base the system’s sizing so that the thermal demand is met. Therefore data collection and monitoring of the system parameters were performed In loco between May and September 2018. It is a vapor compression refrigeration system that operates with Freon R-22 and Ammonia fluids and needs to meet the demand of three refrigerated environments: the storage and expedition chambers (cold room and antechamber) with temperatures of interest in the 0 to 10ºC and 0 to 15º ranges, respectively; and the tunnel by forced-air cooling used for pre-cooling a type of yogurt which is hot packaged and temperature of interest in the range of -5 to 10 ° C. The system was not designed for the current production condition so the thermal load for the cooling tunnel was estimated since it was observed that it does not meet the production demand and this has impacted the quality indicators of the factory. Data were analyzed by ANOVA and Tukey's test at 95% significance level. Thus it was possible verify that the current operation and maintenance conditions negatively impact the efficiency of the system even though the cold room meets the production demand, since it works with 40 to 60% of its capacity. In addition the precooling time adopted (1.5 hours) is not sufficient to reach the temperature range of interest for yogurt (0 to 10ºC) requiring at least 4.5 hours considering the current system conditions. At the end the refrigerated capacity was estimated in 66,587 kW and opportunities for improvement were observed for the secondary packages that are being improved and can contribute with a better cooling effect by increasing the convective thermal exchange between the cold air and the products of interest.
Monitoramento e avaliação da qualidade da água bruta da barragem inhumas e sua influência na qualidade da água tratada
(2018-12-18) Gomes, Anderson da Rocha; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/6465295286849145
Water is one of the indispensable resources for man's survival and maintenance of terrestrial ecosystems. However, in addition to being a scarce commodity, there are several natural and anthropogenic factors that cause the degradation of water sources and jeopardize the supply of populations. The study and monitoring of the sources that serve the inhabitants of the region are essential to guarantee quality in the public supply. The site chosen for the work was the Inhumas Dam, located in the municipality of Palmerina - PE. The study of water treatment was carried out in the treatment plant of the village of Poço Comprido, in the city Correntes - PE, which receives raw water only from the Inhumas Dam. The ETA under study is of the closed compact type. The objective of this work is to analyze the data from the monitoring performed by Companhia Pernambucana de Saneamento (COMPESA) on the raw water quality of the source and verify its influence on the oscillations of the treated water quality, through data provided by the company that is responsible for the treatment of locality, as well as compliance with current legislation. The data analyzed are monthly monitoring averages, which contemplate a period of 4 years, from January 2014 to December 2017. Six parameters of water quality (color, turbidity, pH, alkalinity, aluminum and residual chlorine) were analyzed in relation to to the monthly and historical precipitation that occurred during the study period. With the data, column charts and Boxplot graphs were made, to better visualize the data behavior and their correlations, were also analyzed through descriptive statistics. It was concluded that the water quality of the reservoir interferes with the operation of the ETA, which may lead to non-compliance with the legislation. However, the technology used by closed compact ETA ensures the quality of the water even at a time when the quality of the raw water was out of the normal range. The unit operates at satisfactory levels, except for two parameters, pH and aluminum. In critical periods of drought, the direct relation of some physical parameters of the raw water with immediate recovery in the characteristic of the treated water was observed.
Relatório de estágio supervisionado obrigatório (ESO): monitoramento do controle de qualidade em uma indústria de bebidas de pequeno porte - Indústria de Bebidas Garanhuns Ltda
(2018-12-20) Silva, Marcos Fellipe da; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/5668322074655881
Relatório de estágio supervisionado obrigatório (ESO) - Valelac
(2018-12-21) Santos, Elyson José Neves dos; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144
Estágio supervisionado obrigatório em biotecnologia industrial
(2018-12-28) França, Pedro Renann Lopes de; Porto, Tatiana Souza; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/8709917109875708
Relatório de estágio supervisionado obrigatório (ESO): análise de processo em indústria de bebida através dos métodos PDCA e 5W2H - Comércio e Indústria de Bebidas e Representação Ltda
(2019-01-14) Dantas, Érica Janaina de Moraes; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/2969951711119223
Ciber is a small beverage industry located in Garanhuns-PE, more than thirty years old, respected in the region for its products that are distributed throughout northeastern Europe. Vodka is the fifth most consumed alcoholic beverage in Brazil. For 2022, the consumption projection is 70.6 thousand liters of the drink. Brazil is the tenth largest drink consumer in the world. The Mandatory Supervised Internship allowed to practice the theory of several disciplines learned in the course of Food Engineering, the experience in the factory allowed the exchange of knowledge and experiences useful to both parties. Quality is an essential parameter for companies to remain active and competitive in the market, quality methodologies cycle PDCA and 5W2H were applied with the aim of improving Ciber's industrial processes. The steps of the PDCA cycle were P: vodka spillage was identified during filling, D: calibration was performed on the nozzles of the filler, C: how many liters of drink were wasted from September to December 2018, A: this loss was counted and verified that only the calibration of the machine was not enough to contain this product leak. The 5W2H method generated six simple, low-cost action plans that complemented the results of the PDCA cycle. The proposed actions were: to put flow meters throughout the production line; replace and calibrate filler nozzles; train staff to identify and correct losses and generate loss reports in search of continuous improvement. Losses of 24,516 L of vodka were recorded and the industry stopped raising R $ 244,914.84 if this product had been marketed. The action plan was set up to reverse this loss and Ciber is expected to continue to adopt these tools and other quality management methodologies in the manufacture of its products.