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Abstract(s)
O setor dos congelados é um dos setores em franco crescimento no setor alimentar. O sucesso passa por um controlo efetivo da cadeia de frio. A temperatura reduzida é vital para preservar a qualidade e a segurança dos produtos congelados e para cumprir com as diretivas e os códigos de boas práticas da indústria. Para tal, é importante que os produtos congelados sejam conservados a temperatura igual ou inferior a -18 °C. A avaliação da temperatura do processo de produção é fundamental para conhecer a sua variação, durante as várias etapas e implementar medidas necessárias ao seu controlo. O relatório de estágio, aqui apresentado, focou-se na avaliação da temperatura do processo produtivo do espadarte, do anequim, da solha e do polvo na Brasmar. No pescado, observou-se o processo, e planeou-se a avaliação da temperatura em dois cenários distintos, com base nas etapas de corte e de vidragem. No cenário A pretende-se avaliar a temperatura das postas de pescado referentes ao primeiro peixe da jaula, ou da primeira caixa da ordem de produção. Em teoria, estas postas são menos expostas à temperatura da secção de corte porque, como derivam do primeiro peixe, são as primeiras a cortar e a serem enviadas para a câmara intermédia. Além disso, são as últimas a vidrar e, consequentemente, permanecem no interior da câmara durante mais tempo e durante um intervalo de tempo menor no final de linha no interior da embalagem. No cenário B, tenciona-se acompanhar postas provenientes do último peixe da jaula, ou da última caixa da ordem de produção. Pelo facto, do tempo de permanência na sala de corte/vidragem, e no fim de linha, ser superior espera-se uma maior impacto na temperatura do produto. Analisou-se a influência, na temperatura, da localização do produto na palete durante o armazenamento e a preparação da encomenda para expedição. A partir dos resultados obtidos, identificaram-se os pontos críticos do processo e sugeriram-se medidas a adotar para minimizar os efeitos na temperatura. Adicionalmente, pretendeu conhecer-se o tempo máximo de permanência do produto até a temperatura atingir os -18 °C, em quatro locais da fábrica. Adicionalmente, pretendeu-se conhecer as variações de temperatura do produto quando exposto à temperatura ambiente de quatro locais da fábrica.
The frozen food sector is one of the fastest growing sectors in the food industry. Success depends on effective control of the cold chain. Lower temperatures are vital to preserve the quality and safety of frozen products and comply with industry directives and codes of good practice. To achieve this, it is important that frozen products are preserved at or below -18 °C. The evaluation of the temperature of the transformation process is fundamental to know the temperature of the product, and its variation, during the various stages and implement the necessary measures to control it. The report, presented here, focused on the evaluation of the temperature of Brasmar's production process of swordfish, shortfin mako shark, plaice and octopus. For this, the process was analysed, and the temperature evaluation was planned in two different scenarios, based on the moment of slicing and glazing. Scenario A aims to assess the temperature of the fish slices from the first fish in the cage, or from the first box in the production order. In theory, these fish slices are less exposed to the temperature of the cutting section because, as they derive from the first fish, they are the first to be cut and sent to the intermediary chamber. Moreover, they are the last to be glazed and therefore remain inside the chamber for a longer time and a shorter time at the end of the line inside the package. In scenario B, it is intended to accompany slices from the last fish in the cage, or from the last box in the production order. As the time spent in the processing room - and at the end of the line - is longer, a greater impact on the temperature of the product is expected. The influence of the location of the product on the pallet during storage, and during the preparation of the order for shipment, was analysed. Based on the results obtained, the critical points of the process were identified and measures to minimize the effects on temperature were suggested. Additionally, it was intended to know the maximum time the product could remain until its temperature reaches -18 °C, in four different places of the plant factory.
The frozen food sector is one of the fastest growing sectors in the food industry. Success depends on effective control of the cold chain. Lower temperatures are vital to preserve the quality and safety of frozen products and comply with industry directives and codes of good practice. To achieve this, it is important that frozen products are preserved at or below -18 °C. The evaluation of the temperature of the transformation process is fundamental to know the temperature of the product, and its variation, during the various stages and implement the necessary measures to control it. The report, presented here, focused on the evaluation of the temperature of Brasmar's production process of swordfish, shortfin mako shark, plaice and octopus. For this, the process was analysed, and the temperature evaluation was planned in two different scenarios, based on the moment of slicing and glazing. Scenario A aims to assess the temperature of the fish slices from the first fish in the cage, or from the first box in the production order. In theory, these fish slices are less exposed to the temperature of the cutting section because, as they derive from the first fish, they are the first to be cut and sent to the intermediary chamber. Moreover, they are the last to be glazed and therefore remain inside the chamber for a longer time and a shorter time at the end of the line inside the package. In scenario B, it is intended to accompany slices from the last fish in the cage, or from the last box in the production order. As the time spent in the processing room - and at the end of the line - is longer, a greater impact on the temperature of the product is expected. The influence of the location of the product on the pallet during storage, and during the preparation of the order for shipment, was analysed. Based on the results obtained, the critical points of the process were identified and measures to minimize the effects on temperature were suggested. Additionally, it was intended to know the maximum time the product could remain until its temperature reaches -18 °C, in four different places of the plant factory.
Description
Keywords
Congelação Descongelação Tempo Temperatura Espadarte Anequim Solha Polvo Freezing Thawing Time Temperature Swordfish Shortfin mako shark Plaice Octopus