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Publication
Controlo do processo de fabrico de bolachas
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.27 MB | Adobe PDF |
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Abstract(s)
RESUMO
Este relatório, elaborado no âmbito do Estágio Profissionalizante do Mestrado em
Engenharia Alimentar da Escola Superior Agrária de Coimbra, Instituto Politécnico de
Coimbra, tem como intuito a descrição das atividades desenvolvidas na Cerealis –
Produtos Alimentares durante seis meses de estágio.
O objetivo principal deste estágio foi efetuar o acompanhamento do processo de
fabrico de bolachas, propondo e implementando melhorias para aumentar o
rendimento do processo e a qualidade do produto final.
O estudo do processo foi minucioso, abordando todas as suas etapas, condições
operatórias e características do produto final:
Tempos de amassagem e de espera das massas nas tinas;
Temperaturas do forno;
Características de formação da bolacha;
Peso da bolacha crua e após cozedura;
Dimensões da bolacha após cozedura: diâmetro, comprimento/largura e
espessura;
Peso do produto acabado;
Humidade do produto acabado;
Aspeto.
Foi feito um levantamento de todo o sistema de controlo instalado ao longo do
processo, onde se detetaram falhas e foram implementadas melhorias.
No final, foi feita uma avaliação das capacidades de produção reais da instalação fabril
para os vários tipos de bolachas produzidas do qual se conclui que as melhorias
aplicadas resultaram num aumento de produtividade e/ou aumentaram a qualidade do
produto acabado.
Palavras-chave: Processo de fabrico, Bolachas, Controlo da Qualidade.
ABSTRACT This report of internship of the Master’s degree in Food Engineering from the Escola Superior Agrária de Coimbra was based on the activity developed for six months in Cerealis – Produtos Alimentares. The main goal of this internship was to monitoring the manufacturing of cookies, proposing and applying improvements to increase the yield of the process and the quality of the final product. The analyze of the process was thorough, covering all stages, operating conditions and the final product characteristics: Kneading times and waiting times of the dough in containers; Oven temperatures; Biscuits formation parameters; Weight of raw and after cooking biscuits; Biscuits dimensions after cooking: diameter, length/width and thickness; Finished product weight; Finished product humidity; Aspect. A study of the entire control system installed was made and where detected in this analysis the faults and improvements need to be implemented. In the end, was made an evaluation of production capacity, and the conclusions are that improvements implemented resulted in an increase in productivity and/or increased the quality of the finished product. Keywords: Manufacturing process, Biscuits, Food Quality.
ABSTRACT This report of internship of the Master’s degree in Food Engineering from the Escola Superior Agrária de Coimbra was based on the activity developed for six months in Cerealis – Produtos Alimentares. The main goal of this internship was to monitoring the manufacturing of cookies, proposing and applying improvements to increase the yield of the process and the quality of the final product. The analyze of the process was thorough, covering all stages, operating conditions and the final product characteristics: Kneading times and waiting times of the dough in containers; Oven temperatures; Biscuits formation parameters; Weight of raw and after cooking biscuits; Biscuits dimensions after cooking: diameter, length/width and thickness; Finished product weight; Finished product humidity; Aspect. A study of the entire control system installed was made and where detected in this analysis the faults and improvements need to be implemented. In the end, was made an evaluation of production capacity, and the conclusions are that improvements implemented resulted in an increase in productivity and/or increased the quality of the finished product. Keywords: Manufacturing process, Biscuits, Food Quality.
Description
Keywords
Processo de fabrico Bolachas Controlo da qualidade