Controle de qualidade de produção de vinagre da empresa produtos cheiro verde

Abstract

This work aims to explain the activities carried out during the time of supervised internship at the products factory Cheiro Verde Indústria e Comércio LTDA-EPP, located in Apodi / RN. During this period it was followed the processing of seasonings, sauces and vinegars. Physical chemical analyzes were carried out, already developed by the company, in order to comply with the legislation and the company's commitment to its products. Through the accompaniment of production it is noticed that the vinegar is the basic raw material for all the products of the company, where the same counts on a German system of manufacture of vinegars. Realizing the importance of this merchandise, the work is based on the monitoring of the production process of the same, from its raw material to its fermentation process. The company also produces seasonings and sauces, which after its processing a point that deserves relevance is the rest time of the same, this stage occurs in the reactors and serves to improve the visual characteristics such as color, consistency and volumetry, as well as its economic aspects Offering longer shelf life to products. As a suggestion to this rest stage can be added to seasonings chemical products as emulsifiers and stabilizers, thus reducing the waiting time for the product to be packaged. Thus, changes were proposed throughout the processes, in order to continuously improve their processing