Projeto de uma minifábrica de cachaça artesanal

Abstract

The production and sale of “cachaça” and brandy is a situation that is growing considerably in Brazil in recent years and is important as a form of marketing of agricultural products, as is the use of sugarcane as a means for the production of the final product, in this case. In order to adapt to the marketing rules, however, a craft cachaça factory must have in its space a favourable environment for all stages of the production process to be carried out in the best possible way, and they are: reception and unloading, grinding, filtration and decanting, preparation of the must, fermentation, distillation, filtration, aging and bottling. In addition, it is very important for industry to adjust the entire production model so that the cachaça produced is always within the quality parameters imposed by INMETRO (National Institute of Metrology, Quality and Technology) and MAPA (Ministry of Agriculture, Livestock and Supply). In accordance with all this production process, the present work elaborates the structure a mini craft craft cachaça factory with a production of 1000 liters per day totally consistent with the parameters imposed by these organs and with the best possible quality. In order to obtain a good productive process and an excellent final product for commercialization, all the main equipment, calculations and necessary steps within the mini factory are exemplified in this work, with the objective focused essentially on the thermal area, based on the calculations using the first law of thermodynamics. Finally, the structure of the mini factory is finalized within the ideal framework of production and marketing parameters. In addition, a floor plan was drawn up of the infrastructure needed to correctly build and allocate the physical space of the mini factory.