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Rendimento e qualidade do processo de produção da manteiga
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A crescente competitividade e o aumento dos níveis de consumo verificados na indústria alimentar exigem cada vez mais diferenciação. Simultaneamente, os padrões de qualidade e as restrições legais disputam com o aumento da capacidade de produção, limitando constantes taxas de variabilidade e não-conformidade. Assim, tornou-se imperativo monitorizar e otimizar os fatores envolvidos no seu processo. Para maximizar a fiabilidade e a eficiência de sistemas de produção industrial complexos, como os produtos alimentares, as decisões de gestão dependem da experiência do gestor e da organização. Assim, a tarefa dos operadores passa por conhecer as componentes, variáveis, etapas e tempos de operação, de forma a aumentar a confiabilidade e eficiência dos processos de produção. Para entender o que influenciava a qualidade final da manteiga, a empresa Lactogal S.A., local de estágio, adotou medidas para testar que variáveis condicionam o processo de produção da manteiga (rancificação) e que fatores podem condicionar o seu rendimento final. Para tal, foram desenvolvidos dois estudos, de forma a compreender os fatores que influenciam a qualidade e rendimento da manteiga em condições de mercado realistas. O primeiro estudo explora o impacto de diferentes condições de armazenamento e embalagem na qualidade da manteiga. Através de uma análise sistemática, verificou-se que a manteiga armazenada em embalagens de papel apresentava níveis de rancidez, significativamente, mais elevados do que a manteiga armazenada em embalagens de plástico. O segundo estudo foi realizado, de forma a estudar como é que variáveis como tipo de manteiga, % Matéria-Gorda da nata e tempo de cristalização influenciam o rendimento final do processo de produção da manteiga. Verificou-se, também, que a acumulação de stocks de matéria-prima, vinda de outras unidades fabris condicionava a qualidade da nata e o seu processo de produção. Em conclusão, foi estudado os fatores que influenciam a rancificação da manteiga e condições ótimas do processo de produção da manteiga, de modo a alcançar um rendimento máximo e maior qualidade do produto.
Growing competitiveness and rising consumption levels in the food industry demand ever more differentiation. At the same time, quality standards and legal restrictions are competing with increased production capacity, limiting constant rates of variability and non-conformity. It has therefore become imperative to monitor and optimise the factors involved in your process. To maximise the reliability and efficiency of complex industrial production systems such as food products, management decisions depend on the experience of the manager and the organisation. The task of operators is therefore to know the components, variables, stages and operating times to increase the reliability and efficiency of production processes. To understand what influenced the final quality of the butter, the company Lactogal S.A., the site of the internship, adopted measures to test which variables condition the butter production process (rancidity) and which factors can condition its final yield. To this end, two studies were carried out to understand the factors that influence the quality and yield of butter under realistic market conditions. The first study explores the impact of different storage and packaging conditions on butter quality. Through a systematic analysis, butter stored in paper packaging was found to have significantly higher levels of rancidity than butter stored in plastic packaging. The second study was carried out to study how variables such as type of butter, %fat of cream and crystallisation time influence the final yield of the butter production process. It was also found that the accumulation of stocks of raw materials from other plants affected the quality of the cream and its production process. In conclusion, we studied the factors that influence butter rancidity and the optimum conditions for the butter production process, to achieve maximum yield and higher product quality.
Growing competitiveness and rising consumption levels in the food industry demand ever more differentiation. At the same time, quality standards and legal restrictions are competing with increased production capacity, limiting constant rates of variability and non-conformity. It has therefore become imperative to monitor and optimise the factors involved in your process. To maximise the reliability and efficiency of complex industrial production systems such as food products, management decisions depend on the experience of the manager and the organisation. The task of operators is therefore to know the components, variables, stages and operating times to increase the reliability and efficiency of production processes. To understand what influenced the final quality of the butter, the company Lactogal S.A., the site of the internship, adopted measures to test which variables condition the butter production process (rancidity) and which factors can condition its final yield. To this end, two studies were carried out to understand the factors that influence the quality and yield of butter under realistic market conditions. The first study explores the impact of different storage and packaging conditions on butter quality. Through a systematic analysis, butter stored in paper packaging was found to have significantly higher levels of rancidity than butter stored in plastic packaging. The second study was carried out to study how variables such as type of butter, %fat of cream and crystallisation time influence the final yield of the butter production process. It was also found that the accumulation of stocks of raw materials from other plants affected the quality of the cream and its production process. In conclusion, we studied the factors that influence butter rancidity and the optimum conditions for the butter production process, to achieve maximum yield and higher product quality.
Descrição
Palavras-chave
Manteiga Qualidade Rendimento Rancificação Butter Quality Yield Rancidity
Contexto Educativo
Citação
Editora
Licença CC
Sem licença CC