Revolução Industrial 4.0 na engenharia de alimentos: estudo de caso na produção de muçarela

Abstract

Historically, food production has always undergone changes, both for producers and consumers. In the current scenario, technology becomes present both in people's lives and in industries that perform food processing. In the industrial sector, the main national and international indicators show that the industrial revolution 4.0 has the potential to become a reality. There are many challenges that serve to drive the development and creation of a highly technological culture. In view of the above, this work sought to consider the applicability of 4.0 tools in the production of mozzarella. To this end, in this review, the main processes to produce mozzarella were described and the hypothetical creation of a production flowchart, so that the main instruments of this revolution are present in the equipment, allowing remote process control and real-time reading of production information. It is proposed, therefore, the implementation of 4.0 tools with specific and useful applications within the production of cheeses in order to carry out full control of the relevant information that contributes to adding quality and making the process more efficient, higher yield and with lower energy costs. Finally, there is a long way to go in order to develop both the industry and Brazil so that the impacts of this revolution are minimized and have better results.