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Publication
Otimização do Processo de Fabrico de Queijo na Linha de Enchimento
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.13 MB | Adobe PDF |
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Abstract(s)
Inovação e melhoria contínua são ferramentas chave para o destaque de qualquer empresa no sector industrial. Neste sentido, com a utilização destas ferramentas, obtêm-se processos eficientes e reduções de custos. O sector dos lacticínios não é exceção. A inovação no setor alimentar não precisa necessariamente de passar pela criação de um novo produto. Este relatório dá destaque à inovação tecnológica do processo de fabrico de queijo, com enfoque na adoção de metodologias de produção significativamente melhoradas que permitem eliminar falhas que impactam na qualidade do produto e que geram desperdícios. A problemática estudada foca, essencialmente, a falta de padronização dos pesos dos queijos Bola e Barra que tem impacto direto nas vendas com destino a peso fixo. Para resolução do problema identificado é utilizado o ciclo Plan-Do-Check-Act (PDCA) e algumas ferramentas de gestão da qualidade. Os resultados obtidos conduziram à idealização de um método significativamente melhorado – balança em linha – que se perspetiva como uma grande melhoria do processo, evitando a repetição do problema. É, ainda, apresentada a oportunidade de melhoria no processo de desmoldagem do queijo – inspetor de desmolde com sensor 3D – pois, este, quando ocorre de forma ineficiente, isto é, quando queijos ficam retidos no interior do multimolde, afetam negativamente o processo.
Innovation and continuous improvement are key tools for any company to stand out in the industrial sector. In this sense, with the use of these tools, efficient processes and cost reductions are obtained. The dairy sector is no exception. Innovation in the food sector does not necessarily need to go through the creation of a new product. This report highlights the technological innovation of the cheese making process, with the adoption of significantly improved production methodologies that allow eliminating flaws that impact the quality of the product and generate waste. The problem studied focuses essentially on the lack of standardization of the weights of Bola and Barra cheeses, which have a direct impact on sales destined for fixed weight. To solve the problem identified, the Plan-Do-Check-Act (PDCA) cycle and some quality tools are used. The results obtained led to the idealization of a significantly improved method – in-line scales – which was intended to be a major improvement in the process, avoiding the repetition of the problem. The opportunity for improvement in the cheese demolding process was also adressed – molding inspector with 3D sensor – because, when this occurs inefficiently, that is, when cheeses are retained inside the multimold, they generate negative effects for the process.
Innovation and continuous improvement are key tools for any company to stand out in the industrial sector. In this sense, with the use of these tools, efficient processes and cost reductions are obtained. The dairy sector is no exception. Innovation in the food sector does not necessarily need to go through the creation of a new product. This report highlights the technological innovation of the cheese making process, with the adoption of significantly improved production methodologies that allow eliminating flaws that impact the quality of the product and generate waste. The problem studied focuses essentially on the lack of standardization of the weights of Bola and Barra cheeses, which have a direct impact on sales destined for fixed weight. To solve the problem identified, the Plan-Do-Check-Act (PDCA) cycle and some quality tools are used. The results obtained led to the idealization of a significantly improved method – in-line scales – which was intended to be a major improvement in the process, avoiding the repetition of the problem. The opportunity for improvement in the cheese demolding process was also adressed – molding inspector with 3D sensor – because, when this occurs inefficiently, that is, when cheeses are retained inside the multimold, they generate negative effects for the process.
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Keywords
Processo de Fabrico de Queijo Melhoria Contínua Inovação Tecnológica Padronização de Pesos