Projeto de redução no consumo de produtos químicos utilizados em indústrias de bebidas e alimentos

Abstract

A case study was carried out to optimize the CIP cleaning system in a juice factory. Currently the parameters of concentrations of detergents, flow, time and temperature are according to the specifications of the suppliers of equipment and inputs, but must be checked with the literature to ensure that they are within the usual values and thus avoid loss in quality or waste of resources. Another important factor is the evaluation of the materials and configurations of the cleaning system, to guarantee the quality of the process and to avoid risks to the health of the consumer. The optimization of this system is very important in economic, environmental and safety terms, since CIP is the major contributor to variable process costs, generates large amounts of waste and plays a key role in microbiological control.