TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Aplicação do controle estatístico de processo em uma indústria de bebidas: estudo de caso(2019-01-17) Dantas, Érica Janaina de Moraes; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/2969951711119223Quality means the production of goods and services in accordance with the specifications and the needs of customers and the market. Understanding and improving quality is a key factor driving success, growth and a better competitive position for a business. The variation is present in the raw materials, in the ability of the operators and in the equipment of any process. The Statistical Process Control allows monitoring if the production process occurs following the organization's precepts and current legislation, if it is identified deviations from the process it is possible to identify the causes of the problem and then carry out corrections actions in the production line. The CEP allows controlling variables that are countable measures and the attributes that quantify the defects that affect finished products. This work was performed in a small industry in Garanhuns-PE with the objective of applying the statistical control of processes in a beverage production line, specifically in the mixed winebased beverage 600 ml, aiming to increase process quality and of the product, by detecting the priority problems along the processing chain. The systematic sampling method was performed to collect samples on the production line. The alcohol content of the beverages collected through the ebuliometer was analyzed and the volume was measured with a graduated cylinder. Attributes involving labeling, sealing and quality of the beverage bottle were accounted for. Control and monitoring charts for the variables (mean (X) and amplitude (R)), drink volume and alcohol content (Graphs for individual measures (I) and mobile amplitudes (MR)), control charts were also performed for attributes of the finished product package (Chart of number of defects in sample (C)). These graphs showed that the mixed wine-based beverage manufacturing process is under control, but the company can further reduce the variability of the process in order to reduce costs and increase its productivity.