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) – 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 Programas de autocontrole (PAC) de laboratório e controle de qualidade do produto final: estudo de caso - Valelac Indústria de Laticínios Eireli(2019-07-12) Nunes, Ana Paula Rodrigues; Silva, Suzana Pedroza da; Silva, Liliane Andrade da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/0677007477872976Item Relatório de estágio supervisionado obrigatório (ESO) - Valelac(2018-12-21) Santos, Elyson José Neves dos; Chinelate, Gerla Castello Branco; http://lattes.cnpq.br/3083684128673144Item Controle de qualidade em uma cervejaria artesanal : análise de contaminantes do processo de fabricação e eficácia do sistema(2019-01-28) Menezes, Maria Carolina Rafael Carneiro de; Porto, Tatiana Souza; http://lattes.cnpq.br/8029060415742712; http://lattes.cnpq.br/6037954289073414The quality of the beer can be compromised by several factors during its manufacturing process, whether inherent to the process itself or microbiological, such as the presence of contaminating microorganisms. Beer has unfavorable conditions for the growth of microorganisms, but some beer deteriorants can still multiply leading to changes such as increased turbidity and unpleasant sensory changes, which negatively affect the quality of the final product. In view of the above, the objective of this work was to control the contaminating microorganisms from the artisan beer processing and to evaluate the effectiveness of the cleaning in place system of the main critical points. The media used for analysis were efficient, but with low selectivity showing the growth of yeasts, being necessary the use of antibiotics. As for the CIP process, the growth of microorganisms after fermentation sanitization was not detected, however, this behavior was not repeated in the barrel, presenting growth of lactic acid bacteria even after cleaning, thus making necessary changes in the CIP parameters. These changes have been described in a POP, with all the details for the correct and efficient execution. This study is an important tool for microbiological control in brewery, as well as to define the appropriate conditions of the CIP, being relevant considering the lack of data for artisanal beers in Brazil currently.Item 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