Processo de produção de goma de mandioca hidratada e aplicação de ferramentas de controle estatístico

Abstract

Hydrated cassava gum, also known as tapioca, is a food product derived from cassava that is very common in the North and Northeast regions, but has been gaining more market space due to the growing interest in healthier food options. Its socioeconomic importance was highlighted, considering the in natura cassava, its starch and the hydrated gum, studying its physicochemical properties (acidity, pH and moisture content) and how these influence its organoleptic and conservation characteristics. A tapioca production process already in operation was also described and analyzed, highlighting the functions of each present unit operation and the importance of each added ingredient. In addition to the process, the quality control already implemented was also studied, highlighting the analytical determinations carried out that guarantee the safety and integrity of the food produced, in addition to its adequacy to the standards. Statistical process control (CEP) tools were also applied, through statistical software, for all process indicators already used in current quality control, aiming to understand the behavior of the process and its disturbances, in addition to locating possible special causes. and propose appropriate improvements. During the study of the process, it was noticed that its behavior does not indicate a high level of control, but it is always within its specifications, leading to the belief that the quality control already carried out is effective, but needs to be applied together with the Statistical process control, so that there is continuous improvement of the process.