A carregar...
Publicação
APROVEITAMENTO ORGÂNICO DE MASSAS PREPARADAS EM REGIME INDUSTRIAL APLICAÇÃO DE METODOLOGIAS DE OTIMIZAÇÃO E VALORIZAÇÃO DO DESPERDÍCIO NA INDÚSTRIA ALIMENTAR
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.77 MB | Adobe PDF |
Orientador(es)
Resumo(s)
A indústria alimentar enfrenta desafios crescentes relacionados com a sustentabilidade
e a minimização de desperdícios para reduzir impactes ambientais e custos operacionais. Nesta
dissertação desenvolveu-se uma estratégia integrada para otimizar o aproveitamento de mas-
sas (aparas e rissóis inviáveis) desperdiçadas na produção, seguindo a hierarquia do desperdí-
cio alimentar, na empresa Eurofrozen, S.A..
O método DMAIC (Definir, Medir, Analisar, Melhorar, Controlar), da metodologia
Six
Sigma, foi adotado para identificar e reduzir as causas de desperdício. Na fase de análise, apli-
cou-se um Desenho de Experiências (DoE) com um design fatorial fracionado para identificar
fatores críticos que influenciam a qualidade da massa e um design Box-Behnken para otimizar
parâmetros de mistura, como proporção de aparas, tempo de homogeneização e exposição
ao ar. As melhorias resultaram numa redução de 91% do desperdício no teste industrial piloto.
Para os resíduos inevitáveis, foi realizado um estudo de viabilidade para sua valorização
como subprodutos, considerando a conversão em ração para aquicultura. A parceria com uma
empresa nacional especializada na transformação de resíduos orgânicos, revelou-se viável, da-
das as quantidades geradas e as capacidades tecnológicas disponíveis. A análise de custos-
benefícios indicou que vender os resíduos para a dada empresa traz vantagens económicas e
ambientais, contribuindo para a sustentabilidade da Eurofrozen. A combinação das aborda-
gens DMAIC e de valorização de subprodutos oferece um modelo replicável para reduzir des-
perdícios e promover a economia circular na indústria alimentar.
The food industry faces increasing challenges related to sustainability and the need to minimize waste to reduce environmental impacts and operational costs. On this dissertation, an integrated strategy was developed to optimize the reuse of wasted dough (trimmings and non-compliant rissoles) in production, following the food waste hierarchy, at Eurofrozen, S.A. company. The DMAIC method (Define, Measure, Analyse, Improve, Control), from the Six Sigma methodology, was adopted to identify and reduce the causes of waste. In the analysis phase, a Design of Experiments (DoE) with a fractional factorial design was applied to identify the critical factors influencing dough quality and a Box-Behnken design to optimize mixing param- eters, such as trimmings proportion, homogenization time, and exposure time to air. The im- provements resulted in a 91% reduction in waste on the industrial pilot test. For the inevitable waste, a feasibility study was conducted for its valorisation as a by- product, considering conversion into aquaculture feed. The partnership with a national com- pany specialized in transforming organic waste, proved feasible, given the quantities generated and the available technological capabilities. The cost-benefit analysis indicated that selling waste to said company brings economic and environmental advantages, contributing to Euro- frozen's sustainability. The combination of DMAIC and by-product valorisation approaches provides a replicable model for reducing waste and promoting a circular economy in the food industry.
The food industry faces increasing challenges related to sustainability and the need to minimize waste to reduce environmental impacts and operational costs. On this dissertation, an integrated strategy was developed to optimize the reuse of wasted dough (trimmings and non-compliant rissoles) in production, following the food waste hierarchy, at Eurofrozen, S.A. company. The DMAIC method (Define, Measure, Analyse, Improve, Control), from the Six Sigma methodology, was adopted to identify and reduce the causes of waste. In the analysis phase, a Design of Experiments (DoE) with a fractional factorial design was applied to identify the critical factors influencing dough quality and a Box-Behnken design to optimize mixing param- eters, such as trimmings proportion, homogenization time, and exposure time to air. The im- provements resulted in a 91% reduction in waste on the industrial pilot test. For the inevitable waste, a feasibility study was conducted for its valorisation as a by- product, considering conversion into aquaculture feed. The partnership with a national com- pany specialized in transforming organic waste, proved feasible, given the quantities generated and the available technological capabilities. The cost-benefit analysis indicated that selling waste to said company brings economic and environmental advantages, contributing to Euro- frozen's sustainability. The combination of DMAIC and by-product valorisation approaches provides a replicable model for reducing waste and promoting a circular economy in the food industry.
Descrição
Palavras-chave
Desperdício Massas Economia Circular Método DMAIC Ração para Aquicultura Sustentabilidade