Performance e integridade de selagem de pouches autoclaváveis
Data
2017-12-06
Autores
Hoffmann, Renata Milani Moreira
Título da Revista
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Pouches autoclaváveis são bolsas flexíveis laminadas que podem suportar altas temperaturas, reconhecidas pela facilidade de transporte e armazenamento, economia de energia durante o processamento térmico e melhoria nas características sensoriais do produto nelas acondicionadas, além da redução na perda de nutrientes. O objetivo desta dissertação foi caracterizar a problemática da selagem de pouches autoclaváveis em uma unidade industrial. Para tanto, foi realizado um estudo preliminar, a partir de dados históricos da empresa, que abrangeu as etapas de envase e selagem de pouches. Como parte da etapa de envase, foram analisados os dados históricos de perdas de embalagem por defeitos de selagem críticos e menores, perdas por tipo de carne e formato e, ainda, o peso. Os principais problemas encontrados neste estudo preliminar foram a contaminação na região do selo e problemas de selagem. Com base nas considerações finais deste estudo preliminar, foi proposto um experimento fatorial para o processo de selagem em uma unidade industrial para embalagens de 320 g, contendo carne em cubos acrescida de líquido. As variáveis estudadas neste processo foram o tempo e velocidade de selagem. Este experimento foi realizado em um equipamento de selagem vertical e as variáveis de resposta obtidas foram: tração máxima do selo, pressão interna no selo, presença de vazamento e teste de incubação. O tempo de selagem foi fixado em 0,93s, 0,95s e 0,98s e a velocidade de selagem em 35 e 40 pouches/minuto. Os resultados encontrados indicaram que as condições experimentais de selagem - velocidade de selagem de 35 pouches/minuto e tempo de selagem de 0,98s e velocidade de selagem de 40 pouches/minuto e tempos de selagem de 0,96s e 0,98s - atenderam ao valor mínimo da especificação. Outros resultados alcançados: avaliação do impacto do processo térmico no selo e comparação entre diferentes métodos de avaliação do selo.
Retortable pouches are laminated flexible pouches that can suffer high temperatures, recognized for ease of transportation and storage, energy savings during thermal processing and improvement in the sensory characteristics of the product in them packaged in addition to the reduction in nutrient loss. The objective of this dissertation was to characterize the problem of sealing retortable pouches in an industrial unit. Therefore, a preliminary study was carried out, based on historical data of the company, which covered the stages of packaging and sealing pouches. As part of the packaging stage, the historical data of packaging losses by critical and minor sealing defects, losses by type of meat and shape and also weight were analyzed. The main problems encountered in this preliminary study were contamination in the seal region and sealing problems. Based on the final considerations of this preliminary study, a factorial experiment was proposed for the sealing process in an industrial unit for 320 g containers, containing cubed meat plus liquid. The variables studied in this process were the time and speed of sealing. This experiment was performed in a vertical sealing equipment and the response variables obtained were: maximum seal traction, internal seal pressure, presence of leakage and incubation test. The sealing time was set at 0.93s, 0.95s and 0.98s and the sealing rate at 35 and 40 pouches / minute. The results indicated that the experimental conditions of sealing - sealing speed of 35 pouches / minute and sealing time of 0.98s and sealing speed of 40 pouches / minute and sealing times of 0.96s and 0.98s - met to the minimum value of the specification. Other results achieved: evaluation of the thermal process impact on the seal and comparison between different seal evaluation methods.)
Retortable pouches are laminated flexible pouches that can suffer high temperatures, recognized for ease of transportation and storage, energy savings during thermal processing and improvement in the sensory characteristics of the product in them packaged in addition to the reduction in nutrient loss. The objective of this dissertation was to characterize the problem of sealing retortable pouches in an industrial unit. Therefore, a preliminary study was carried out, based on historical data of the company, which covered the stages of packaging and sealing pouches. As part of the packaging stage, the historical data of packaging losses by critical and minor sealing defects, losses by type of meat and shape and also weight were analyzed. The main problems encountered in this preliminary study were contamination in the seal region and sealing problems. Based on the final considerations of this preliminary study, a factorial experiment was proposed for the sealing process in an industrial unit for 320 g containers, containing cubed meat plus liquid. The variables studied in this process were the time and speed of sealing. This experiment was performed in a vertical sealing equipment and the response variables obtained were: maximum seal traction, internal seal pressure, presence of leakage and incubation test. The sealing time was set at 0.93s, 0.95s and 0.98s and the sealing rate at 35 and 40 pouches / minute. The results indicated that the experimental conditions of sealing - sealing speed of 35 pouches / minute and sealing time of 0.98s and sealing speed of 40 pouches / minute and sealing times of 0.96s and 0.98s - met to the minimum value of the specification. Other results achieved: evaluation of the thermal process impact on the seal and comparison between different seal evaluation methods.)
Descrição
Palavras-chave
Pouch autoclavável, Selagem, Integridade do selo, Retortable Pouch, Sealing, Sealing integrity