TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Resultados da Pesquisa
Item Aplicação do controle estatístico de processo para o envase de garrafas de iogurtes em uma indústria de laticínios(2019-11-28) Lima, Larissa Tenório de; Silva, Suzana Pedroza da; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/9335152721506074Nowadays, quality is synonymous with products or goods and services within established standards, encompassing customer requirements, while still providing safety. This makes companies look for process improvement tools, have greater control over their inputs and associate quality with the growth of their business. However within the processes there is variability, which may be present from the selection of the raw material to the output of the finished product, which results in low quality products. Statistical process control directly assists in detecting the causes of this variation and can be an excellent tool for maintaining a controlled and profitable process. This work was carried out in a large industry in Garanhuns-PE with the objective of applying statistical process control in a yogurt production line, seeking to add even more quality to the process, and to detect the causes for variation in the net weight of these yoghurt. products. The systematic sampling method was performed to collect samples on the production line. Weighing of samples was performed on an analytical balance, obeying the established frequency of collection for weighing each sample. Control and monitoring graphs were made for the variables (Mean (𝑋̅) and amplitude (R) graphs), and control graphs for process monitoring for finished product packaging attributes were plotted (Number graph). defects in the sample (C)). New specification limits for the process were suggested and it was found that with them the process was capable, so that this is possible requires the analysis of the special causes of the process, performed using the cause and effect diagram, in order to eliminate them, thus making the process under control. The graph for attributes showed that there are 0.38 defects per data collection. The monitoring graphs pointed out that the monitored variables and attributes are under control. This work monitored a variable and some attributes identified in the yogurt production line, its results allow the expansion of the implementation in other lines of the factory, in order to perpetuate the application of CEP at all stages of the process.Item Relatório de estágio supervisionado obrigatório (ESO): (Betânia lácteos)(2019-12-12) Alves, Raniele Oliveira; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/9453074740011153Item Relatório de Estágio Supervisionado Obrigatório (ESO): Pan Cristal Ltda(2019-07-12) Silva, Angelica Simplício da; Melo, Juliana Hellen da Silva; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/9688677930090392; http://lattes.cnpq.br/3926147757738357Item 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.