TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
Navegar
4 resultados
Resultados da Pesquisa
Item 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/6600486453546375Water 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.Item 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/2969951711119223Ciber 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.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.Item Modelagem e simulação do processo de fermentação alcoólica na indústria sucroalcooleira(2019-01-30) Costa, Emerson Rodrigues; Rosal, Andréa Galindo Carneiro; Camelo, Marteson Cristiano dos Santos; http://lattes.cnpq.br/1815470140889772; http://lattes.cnpq.br/5799738310371979; http://lattes.cnpq.br/1735669985702468Ethanol is an easily obtainable biofuel, originating from the alcoholic fermentation process of the sugarcane juice, which consists of the transformation of the organic matter through a biological and anaerobic process. The yeasts responsible for alcoholic fermentation are Saccharomyces cerevisae, where several studies are constantly carried out to better understand this process. One of these studies of great importance for engineering is the application of mathematical modeling, in which are evaluated how much the concentrations of substrates and cells influence the generated products. Thus, in this work the objective was to develop a mathematical model and computational simulation for the alcoholic fermentation of a large sugar-alcohol plant. The tests and analyzes were carried out during the month of november of the recurring year to the development of this study, where the samples collected were of the treated yeast, the feed wort and the fermented wort of each fermentation dorn, which were submitted to the determination analyzes concentration of biomass for the treated ferment and for the fermented must; total reducing sugars for the feed must and for the fermented must; and determination of ethanol concentration for the treated ferment and for the fermented wort. The kinetic models used were obtained from the literature, being the six models most used for other similar studies. The kinetic model capable of better matching was the GHOSE & TYAGI (1979) model that describes the conditions as a limiting substrate, inhibition by the substrate and linear inhibition by the product, obtaining a mathematical model capable of predicting substrate and product concentrations, with average margin of error between the stages of 38.32% and 4.79%, respectively. Since none of the kinetic models used in the study takes into account the variation of cell concentration, the kinetic models were not able to adapt and predict the process as a function of yeast concentration throughout the fermentation stages.