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Estudo das Condições que Influenciam o Processo de Aglomeração
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Reconhecida pela sua determinação em potenciar as particularidades da cortiça, a Corticeira Amorim é a principal escolha dos enólogos que procuram a rolha ideal para qualquer segmento de vinho e em qualquer parte do mundo.
A presente dissertação encontra justificação no crescimento do mercado das rolhas aglomeradas no período mais recente, e surge do esforço da Corticeira Amorim, e em particular da Unidade Industrial Equipar, em reforçar a qualidade dos seus produtos, apostando no estudo de uma problemática que se sabe existir, mas sobre a qual se detém pouca informação: a desaglomeração dos corpos no processo de extrusão.
Uma rolha mal aglomerada, não só não desempenha a sua função enquanto vedante, como pode afetar a qualidade do vinho e colocar em causa a indústria rolheira, assim como o bom nome da empresa, cuja atividade depende deste tipo de produtos.
Durante o período de estágio foram acompanhadas as fases do processo de extrusão; verificaram-se as não conformidades existentes; e identificaram-se e analisaram-se os potenciais fatores críticos, procurando adquirir conhecimentos suficientes para melhorar a performance do processo e reduzir a variabilidade dos corpos produzidos.
O fenómeno de desaglomeração foi relacionado com a percentagem de absorção dos corpos. Averiguaram-se os desvios na adição dos produtos químicos, e concluiu-se que a percentagem de água contida no látex influencia a qualidade da aglomeração, assim como a temperatura dos fornos e o tempo de residência dos bastões nos mesmos.
Detetou-se a existência de períodos de caixas sem mistura e concluiu-se que os mesmos eram os principais responsáveis pela problemática em estudo. Simulou-se a alimentação das linhas de extrusão, e determinou-se a quantidade de mistura, bem como o número de abastecimentos a efetuar, para suprimir as necessidades de consumo das linhas.
Por fim, definiram-se as respetivas ações corretivas a realizar, nas linhas de extrusão, e propuseram-se algumas ações de melhoria, implementando-as sempre que possível.
Recognized for its determination to enhance the particularities of cork, Corticeira Amorim is the main choice of winemakers looking for the ideal stopper for any wine segment and anywhere in the world. This dissertation finds justification in the growth of the market of agglomerated stoppers in the most recent period, and arises from the effort of Corticeira Amorim, and the Industrial Unit Equipar, to reinforce the quality of its products, betting on the study of a problem that is known to exist but on which little information is held: the deagglomeration of bodies in the extrusion process. A poorly agglomerated stopper not only does not perform its function as a sealant but can affect the quality of the wine and call into question the cork industry, as well as the good name of the company, whose activity depends on this type of products. During the internship period, the phases of the extrusion process were monitored; existing non-conformities have been verified; and potential critical factors were identified and analyzed, seeking to acquire sufficient knowledge to improve process performance and reduce the variability of the bodies produced. The poorly agglomeration was related to the percentage of absorption of the bodies. The deviations in the addition of chemicals were investigated, and it is concluded that the percentage of water contained in latex influences the quality of the agglomeration, as well as the temperature of the ovens and the time of residence of the canes in them. It was detected the existence of periods of boxes without mixing and it was concluded that they were the main responsible for the problem under study. The feed of the extrusion lines was simulated, and the amount of mixture, as well as the number of supplies to be made, was determinate to suppress the consumption needs of the lines. Finally, the respective corrective actions to be carried out in the extrusion lines were defined, and some improvement actions were proposed, implementing them whenever possible.
Recognized for its determination to enhance the particularities of cork, Corticeira Amorim is the main choice of winemakers looking for the ideal stopper for any wine segment and anywhere in the world. This dissertation finds justification in the growth of the market of agglomerated stoppers in the most recent period, and arises from the effort of Corticeira Amorim, and the Industrial Unit Equipar, to reinforce the quality of its products, betting on the study of a problem that is known to exist but on which little information is held: the deagglomeration of bodies in the extrusion process. A poorly agglomerated stopper not only does not perform its function as a sealant but can affect the quality of the wine and call into question the cork industry, as well as the good name of the company, whose activity depends on this type of products. During the internship period, the phases of the extrusion process were monitored; existing non-conformities have been verified; and potential critical factors were identified and analyzed, seeking to acquire sufficient knowledge to improve process performance and reduce the variability of the bodies produced. The poorly agglomeration was related to the percentage of absorption of the bodies. The deviations in the addition of chemicals were investigated, and it is concluded that the percentage of water contained in latex influences the quality of the agglomeration, as well as the temperature of the ovens and the time of residence of the canes in them. It was detected the existence of periods of boxes without mixing and it was concluded that they were the main responsible for the problem under study. The feed of the extrusion lines was simulated, and the amount of mixture, as well as the number of supplies to be made, was determinate to suppress the consumption needs of the lines. Finally, the respective corrective actions to be carried out in the extrusion lines were defined, and some improvement actions were proposed, implementing them whenever possible.
Descrição
Palavras-chave
Cork Polymerization Extrusion Agglomeration Amorim Improvement Cortiça Polimerização Extrusão Aglomeração Melhoria