NDLI: Efeitos Da Não Aplicação Do Controle De Qualidade Da Água Nas Indústrias Alimentícias

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Efeitos Da Não Aplicação Do Controle De Qualidade Da Água Nas Indústrias Alimentícias

Content Provider	Semantic Scholar
Author	Roloff, Tatiana Cristina
Copyright Year	2006
Abstract	A agua, solvente universal, alem da sua composicao, pode apresentar particulas indesejaveis, como microorganismos que deterioram os alimentos e ocasionam altos riscos de contaminacao, solidos sedimentares que podem causar incrustacoes nos equipamentos e niveis insatisfatorios de sais que podem favorecer o processo corrosivo em tubulacoes e diminuir o efeito de detergentes, sendo necessario o uso de maiores concentracoes, elevando o custo da manutencao. Assim este artigo tem como objetivo apresentar os fatores relacionados com o controle de qualidade da agua em industrias alimenticias, visando um melhor desenvolvimento de processamentos industriais, demonstrando que os investimentos podem ser reduzidos pela organizacao, quando esta possui analises sistematicas da agua que utiliza em seus processos. Com o objetivo de contribuir para o crescimento da qualidade da industria alimenticia, no aspecto de maior rendimento de producao e tempo de vida de alimentos nas prateleiras, serao abordados assuntos referentes a metodos simples e de baixo custo EFFECT OF NOT THE APPLICATION OF THE QUALITY CONTROL OF THE WATER IN THE NOURISHING INDUSTRIES Abstract This paper refers the factors relationship with the quality water control, wishing a better development of food process, showing that investment be possible reduce by organization, when it has systematic water analysis that use in its process. The water, universal solvent, beyond its composition, may introduce undesirable particles, as like as microorganisms type fermenting of lactose, that liberate gas and acid after the fermentation, deteriorating the foods, further much others pathogenic bacterium, causing high danger of contamination or sedimentary solids yet, that can cause incrustation on machinery. In spite of an unsatisfied level of salts like calcium and magnesium, may favor the corrosive process in engine, and to reduce the detergents effect, needing the use in most of concentration, lifting the maintenance cost. With the objective to contribute for the quality food industry increasing and also an production income greater and better foods life time on the shelf, will be approaches subjects relating simple method and low cost, that may being adopted for the enterprise, as like as factors been causing damage to the machines and utensils.
File Format	PDF HTM / HTML
Volume Number	1
Alternate Webpage(s)	http://revista2.grupointegrado.br/revista/index.php/sabios2/article/download/15/2
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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