Parametrização da produção de doce de leite em indústria de pequeno porte

Abstract

Milk candy, exported with prominence in Brazil, consists basically of milk with sugar concentrated. It is a product that can add up to 400% of value to the dairy raw material. This candy confection varies from home made to industrialized methods. The crucial step in the process is high temperature cooking for concentration and darkening of the product. It is a production that lacks parameters to control the desired palatability, the texture being the main attribute, but whose verification is, as a rule, limited to the visual and tactile experience of the operator during the evaporation process. In this context, the present work proposes the follow-up of a production line of milk candy in small industry for parameterization of the process. It has been found that although the process is suitably equipped and instrumented for steam heating operations. The lack of knowledge about the operationalization of energy instrumentation and rationalization has led to inadequate procedures. It became clear that the Food Engineer is working to guide the correction of procedures, improve monitoring and indicate energy saving points that will influence the efficiency of the production and safety of the line operating personnel.