Mitchell: indústria de ovos em pó

Abstract

This project aims to present and structure an egg product industry based on concepts acquired during the Chemical Engineering graduation at the Universidade Tecnológica Federal do Paraná. The egg is one of the most nutritious foods on the planet, contributing to the diet of billions of people directly or indirectly thanks to its accessibility and versatility. Mitchell Egg Products is named after William A. Mitchell, one of the inventors of the modern egg dehydration process. The company's headquarters will be in the municipality of Passa Quatro, in the south of the state of Minas Gerais, given its proximity to large farms and urban centers. The factory will process around one million two hundred thousand fresh eggs per day, in order to produce 4 tons of powdered whole eggs, 3,5 tons of powdered egg whites and 8,7 tons of powdered yolks, following the imposed legislation and valuing the customer's food safety and the employee's well-being, with the most important equipment for dehydration of the raw material being the pasteurizer and the spray dryer. The final product will be marketed in twentykilogram packages and destined to the food industry, with the aim of integrating the food production process that then reaches the final consumer. The project consists of the presentation and layout of the company, market analysis, production process, material and energy balance, equipment sizing, energy integration, utilities and financial analysis. It is possible to state that the project is economically viable as it has an internal rate of return (IRR) of 26,10% and payback time between 9 and 10 years.