TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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6 resultados
Resultados da Pesquisa
Item Relatório de estágio supervisionado obrigatório (ESO) – Ita Indústria e Comércio de Bebidas Ltda(2019-12-10) Moraes Neto, Venancio Ferreira de; Gomes, Glêce Milene Santana; http://lattes.cnpq.br/2459981292074121; http://lattes.cnpq.br/8687653917403502Item Indústria de Bebidas Garanhuns Ltda: aspectos do processo, controle de qualidade e tratamento de efluentes(2019-07-03) Silva, Pedro Brivaldo Viana da; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/3523434440079567Item 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/5668322074655881Item Relatório de estágio supervisionado obrigatório (ESO): Terroir do São Francisco Comércio e Indústria de Vinho Ltda - determinação de metodologias de análises microbiológicas para implantação no controle de processo de uma indústria de bebidas(2019-01-29) Silva, Lucas Romeiro da; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/6600486453546375Item Desenvolvimento e avaliação de bebida láctea não fermentada adicionada de concentrado protéico de soro de leite (WPC) e sucralose(2019-02-05) Pereira, Giovanna Nathália Oliveira; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/3112581895758559The demand for healthier foods has increased, and to keep up with the market demand, food is being developed with reduced sugar content and enriched with functional and healthy substances. Dairy drink is a food rich in nutrients and widely consumed in Brazil, making interesting the development of variations of it, to maintain innovations and competitiveness in the market. The objective of this research was to produce a chocolate milk beverage with coffee added with different concentrations of whey protein concentrate (WPC) and sucralose, without any sugar added. Four formulations of the dairy beverage were made, with different concentrations of WPC (0%, 4%, 6% and 8%), used to enrich the beverage with whey protein, a high biological value protein, and the other ingredients were standardized. The microbiological parameters analyzed were the counting of total mesophilic aerobes, with results within the legislation, and total coliforms absent. The physical-chemical parameters analyzed and the mean values found were: the pH ranged from 6.06 to 6,18, protein from 4.50% to 7,40%, fat from 0.60% to 0,80%, total soluble solids from 12.35% to 21,10%, lactose from 6,75% to 11,60% and viscosity from 280.0cP to 915,0cP. The sensory evaluation had a positive result, with an acceptability index of all attributes in all formulations above 80%. The treatment with the highest average score was F2 (with 6% WPC), which presented an average score of 7.7 (moderately enjoyed), also being the one with the highest acceptability index in all attributes (mean of 85%). It was also the preferred treatment by the panelists, where 36.44% of the evaluators preferred it, followed by 31.36% for F3 treatment (with 8% WPC), 19.49% F1 treatment (with 4% WPC), and 12.71% of the Control treatment (with 0% WPC). These results demonstrate the preference of the consumers for a higher viscosity and the strong flavor added by the condiment (cinnamon) being softened due to WPC. The product, however, was well accepted in all formulations.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.