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Abstract(s)
A indústria produtora de concentrados de fruta permite a transformação de matéria-prima que não é diretamente canalizada para o consumidor final devido às características que apresenta (calibre, maturação, entre outras) em produtos de valor acrescentado. A matéria-prima que origina maior volume de produção de concentrado é a maçã. As características físico-químicas, organoléticas e a estabilidade do produto dependerão da variedade da maçã, do estado de maturação da mesma, e de algumas etapas do processo produtivo.
Os sumos de maçã apresentam, na sua composição, agentes causadores de turvação que tanto à temperatura ambiente como quando sob refrigeração podem alterar a sua aparência, determinando perda de valor económico do produto. Neste projeto estudar-se-á a presença desses agentes, bem como a introdução de técnicas de controlo de qualidade que visam a sua identificação e eliminação através de técnicas adequadas.
Durante cerca de um ano, a autora trabalhou no controlo de qualidade do produto final na Biofun, tendo implementado duas técnicas de controlo, para além do trabalho diário de avaliação e controlo da qualidade da matéria-prima, verificação das quantidades enzimáticas e matérias subsidiárias necessárias para a produção, monitorização de águas resultantes do processo, ETARI e torre de arrefecimento, e controlo de qualidade dos produtos expedidos.
Com vista a melhorar a qualidade do produto, trabalhou em colaboração com os fornecedores de produtos auxiliares tendo-se realizado vários conjuntos de ensaios nomeadamente com Gelatina, Sílica e Bentonite. Destes trabalhos resultaram condições otimizadas de cargas de Bentonite, Gelatina e relação de proporção entre estas matérias subsidiárias.
The production of fruit concentrates allows the transformation of raw material that is not directly channelled to the consumer due to the characteristics that presents (size, maturity, etc.) into value-added products. The raw material that gives larger volume concentrate production is apple. The physic-chemical characteristics, organoleptic and product stability will depend on the variety of apple, the ripeness thereof and some stages of the production process. Apple juices have as components agents that cause turbidity at ambient temperature and when refrigerated can change its appearance, causing loss of economic value of the product. This project studied the presence of these agents, as well as the introduction of quality control techniques to the identification and its elimination using appropriate techniques. For about a year, the author worked in Biofun on final product quality control, having implemented two control techniques, in addition to daily check work of enzymatic quantities and subsidiary materials needed for the production, control and evaluation of quality raw materials and subsidiary materials, monitoring water process, WWTP and cooling tower, and quality control of products expedited. In order to improve the quality of the product, the author worked in collaboration with suppliers of auxiliary products having been performed several sets of tests including gelatine, silica and bentonite. This work resulted in optimized loads of bentonite, gelatine and proportion relationship between these subsidiaries materials.
The production of fruit concentrates allows the transformation of raw material that is not directly channelled to the consumer due to the characteristics that presents (size, maturity, etc.) into value-added products. The raw material that gives larger volume concentrate production is apple. The physic-chemical characteristics, organoleptic and product stability will depend on the variety of apple, the ripeness thereof and some stages of the production process. Apple juices have as components agents that cause turbidity at ambient temperature and when refrigerated can change its appearance, causing loss of economic value of the product. This project studied the presence of these agents, as well as the introduction of quality control techniques to the identification and its elimination using appropriate techniques. For about a year, the author worked in Biofun on final product quality control, having implemented two control techniques, in addition to daily check work of enzymatic quantities and subsidiary materials needed for the production, control and evaluation of quality raw materials and subsidiary materials, monitoring water process, WWTP and cooling tower, and quality control of products expedited. In order to improve the quality of the product, the author worked in collaboration with suppliers of auxiliary products having been performed several sets of tests including gelatine, silica and bentonite. This work resulted in optimized loads of bentonite, gelatine and proportion relationship between these subsidiaries materials.
Description
Keywords
Clarificação Controlo de Qualidade Sumo