Implementação e validação da nova sala de brassagem. Caso de estudo desenvolvido na Sociedade Central de Cervejas e Bebidas

Mestrado em Angenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia In an industry is necessary to optimize the technologic process, reducing production costs, and ensuring the quality of the final products. With this intention, were performed, during the first half of 2013, some changes in the brewhouse, removing one of them and installing one filter and mash vessel with higher capacity. In order to monitoring these changes and validate the optimization of the brewhouses, were performed some analysis to the parameters related with the validation – turbidity, residues and sediments in the wort, percentage of dry matter in spent grains, spent grains soluble extract in dry matter and causticity of CIP mashing vessel and filter; to the parameters attached to the filter – the mash pH, viscosity of the wort, saccharification of mash, wort and spent grains. It was also analyzed the extract of last runnings and spent grains convertible extract on dry matter in order to monitor the manufacturing process. The project has not been finished in the course of this these, because during the pré-SAT (Site Acceptance Test) some parameters as residues in wort, dray matter in spent grains and spent grains soluble extract in dry matter, were outside of limits, postponing the validation of the brewhouse