Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/11 |
Resumo: | The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing. |
id |
IFAP-1_8bae4186c94ae6d50560a2de6d39e21d |
---|---|
oai_identifier_str |
oai:periodicos.ifap.edu.br:article/11 |
network_acronym_str |
IFAP-1 |
network_name_str |
Journal of Bioenergy and Food Science |
repository_id_str |
|
spelling |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazilmapeamento das indústrias laticinistas e estratégicas locacionais de processamento de soro no Rio de Janeiro, BrasilFood science and TechnologyCheese whey, whey processing plant, Rio de Janeiro state, mathematical model.Ciência e Tecnologia de AlimentosSoro de queijo, plantas de processamento de soro de queijo, estado do Rio de Janeiro, modelo matemático.The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing.The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing.Instituto Federal do AmapáFAPERJEMATER-RIOPESAGRO-RIOCortez, Neila Mello; Universidade Federal de PernambucoZoccal, Rosangela; Embrapa Gado de LeiteLeite, José Luiz Bellini; Brazilian Agricultural Research Corporation (EMBRAPA)Dias, Julliana; Universidade Federal de ViçosaCortez, Marco Antonio Sloboda; Universidade Federal Fluminense2015-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionScientific articlePesquisa científicaapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/1110.18067/jbfs.v2i2.11Journal of bioenergy and food science; Vol 2, No 2: Journal of Bioenergy and food science, apr/jun, 2015Journal of Bioenergy and Food Science; Vol 2, No 2: Journal of Bioenergy and food science, apr/jun, 20152359-27100000-000010.18067/jbfs.v2i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/11/46http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/4http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/5http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/610.18067/jbfs.v2i2.11.g46Copyright (c) 2015 http://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2016-11-29T18:05:48Zoai:periodicos.ifap.edu.br:article/11Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:05:48Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil mapeamento das indústrias laticinistas e estratégicas locacionais de processamento de soro no Rio de Janeiro, Brasil |
title |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
spellingShingle |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil Cortez, Neila Mello; Universidade Federal de Pernambuco Food science and Technology Cheese whey, whey processing plant, Rio de Janeiro state, mathematical model. Ciência e Tecnologia de Alimentos Soro de queijo, plantas de processamento de soro de queijo, estado do Rio de Janeiro, modelo matemático. |
title_short |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
title_full |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
title_fullStr |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
title_full_unstemmed |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
title_sort |
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil |
author |
Cortez, Neila Mello; Universidade Federal de Pernambuco |
author_facet |
Cortez, Neila Mello; Universidade Federal de Pernambuco Zoccal, Rosangela; Embrapa Gado de Leite Leite, José Luiz Bellini; Brazilian Agricultural Research Corporation (EMBRAPA) Dias, Julliana; Universidade Federal de Viçosa Cortez, Marco Antonio Sloboda; Universidade Federal Fluminense |
author_role |
author |
author2 |
Zoccal, Rosangela; Embrapa Gado de Leite Leite, José Luiz Bellini; Brazilian Agricultural Research Corporation (EMBRAPA) Dias, Julliana; Universidade Federal de Viçosa Cortez, Marco Antonio Sloboda; Universidade Federal Fluminense |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
FAPERJ EMATER-RIO PESAGRO-RIO |
dc.contributor.author.fl_str_mv |
Cortez, Neila Mello; Universidade Federal de Pernambuco Zoccal, Rosangela; Embrapa Gado de Leite Leite, José Luiz Bellini; Brazilian Agricultural Research Corporation (EMBRAPA) Dias, Julliana; Universidade Federal de Viçosa Cortez, Marco Antonio Sloboda; Universidade Federal Fluminense |
dc.subject.por.fl_str_mv |
Food science and Technology Cheese whey, whey processing plant, Rio de Janeiro state, mathematical model. Ciência e Tecnologia de Alimentos Soro de queijo, plantas de processamento de soro de queijo, estado do Rio de Janeiro, modelo matemático. |
topic |
Food science and Technology Cheese whey, whey processing plant, Rio de Janeiro state, mathematical model. Ciência e Tecnologia de Alimentos Soro de queijo, plantas de processamento de soro de queijo, estado do Rio de Janeiro, modelo matemático. |
description |
The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-06-30 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Scientific article Pesquisa científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/11 10.18067/jbfs.v2i2.11 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/11 |
identifier_str_mv |
10.18067/jbfs.v2i2.11 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/11/46 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/4 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/5 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/11/6 10.18067/jbfs.v2i2.11.g46 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2015 http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2015 http://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 2, No 2: Journal of Bioenergy and food science, apr/jun, 2015 Journal of Bioenergy and Food Science; Vol 2, No 2: Journal of Bioenergy and food science, apr/jun, 2015 2359-2710 0000-0000 10.18067/jbfs.v2i2 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
_version_ |
1798949631450677248 |