Adequação de refrigeração em linhas alimentícias

Abstract

In food industries there is a need to maintain foods with their original properties such as flavor, nutrients and odor. In this way, it was discovered that the low temperature was able to maintain the properties of the foods longer than other processes at high temperature, such as, smoking, preservation by the sun, by the vinegar, and due to the low temperatures found in the environments, the proliferation of bacteria and fungi that act under the products. Within this scope came the refrigeration in industries, requiring large equipment to carry out a whole process and thus maintain environments at low temperatures, generally smaller than ambient temperatures. In this context, the objective of this work was to verify if the current refrigeration system of BRF of Rio Verde had capacity to absorb the increase of thermal load of the industry so that the line of quibe and meatball is implanted. Thus, we analyzed the current system available at the company, acquiring the data of the equipment that works in this system, in order to compare with the thermal load of the factory environments and determine if the system has sufficient capacity. For this purpose, thermal load calculations were performed on the new environments that will appear with the new line, selected equipment and raised the costs for installation of these.