Processamento de iogurte sabor maracujá

Abstract

The yogurt market has been growing and has been increasingly inserted into the eating habits of human beings over the past years. Passion fruit, on the other hand, is a fruit that is historically very present in the lives of Brazilians and is often consumed for its calming effects and unique flavor. Considering the growing demand for alternative ways of consumptions, this present paper proposes to explore a new formulation for passion fruit yogurt, analyzing whether or not it is economically viable. This paper also showcases the design and structure of the factory, as well as its manufacturing stages using flowcharts, mass balances, energy balances, as well as finding alternatives to treat your polluting effluents. In its formulation, the product presented will be based on raw milk, a milk culture for fermentation and a sweetened passion fruit concentrate, in addition to its only residue being the cream of the skimmed milk that will be reused for later production of butter. The structural design of the factory aims for better hygiene aspects as well as adequate flow of cargo and employees. As for economic results, the product is promising, but with difficult fitting in the market because its production cost impact made it very expensive when compared to other products. Despite that, it is shown that with the correct adjustments it can normally compete with other similar products. The effluent treatment plant, implemented in the plant itself, will have the activities of adsorption and conventional treatment by activated sludge, with the objective of reducing the pollutant load generated by the factory.