Sistema de Limpeza CIP - Estudo de Caso de uma Fábrica de Refrigerantes

• Autor(a) principal: Barradas, Jéssica de Almeida
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/2537
• topic: CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA; Processamento dos alimentos; Limpeza de máquinas; Contaminação química; Contaminação biológica; Food processing; Machine cleaning; Chemical contamination; Biological contamination

Food processing led to the need to develop various techniques for cleaning the machines involved. Thus, removing any residue of chemical products or organic material that causes chemical or biological contamination is of great importance for the maintenance of this type of industry. The local cleaning system called CIP, whose acronym stands for “Clean-in –Place” is a cleaning system carried out in a closed circuit, in which water and chemical products (acidic, basic and sanitizing detergents) circulate through pipes and interconnected equipment. to a central, which through the presence of electronic circuits and operational action, control operational parameters such as time, temperature, flow and concentration. Cleaning and sanitizing within the beverage industry are part of a fundamental part of production, the maintenance of the so-called “Good Manufacturing Practices” (GMP) and quality programs such as Hazard Analysis and Critical Control Points (HACCP). ). Thus, a case study was developed in a soft drink factory with the objective of evaluating the CIP parameters already in operation in the plant, comparing them with the literature data, and identifying possible adjustments to reduce inputs. To evaluate the problem, a continuous improvement tool called “Ishikawa Diagram” was used. It was possible to validate system parameters and find savings points of about 2500L of water daily. Through the study, it was also possible to develop systems for the microbiological control of the return solutions, especially of the sanitizing product, which is also reused by the unit, and routine procedures for the laboratory to monitor its concentrations of cleaning solutions. It was possible to conclude that the flow and circulation time of the cleaning solutions are in accordance, the cleaning temperatures are in accordance with the process temperature, and thus follow the general rule, and the revenue concentrations are at the minimum values recommended by the literature described in the work.