Inovação da indústria de avicultura de postura do Rio Grande do Norte: proposta de viabilidade técnica para implantação de unidade de processamento de ovo pasteurizado
Egg processing emerges as a promising strategy for the food industry and small producers. This project aimed to assess the feasibility of implementing a pasteurized egg processing plant in the laying poultry industry of Rio Grande do Norte. A literature review provided fundamental concepts, from egg...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/55691 |
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| Resumo: | Egg processing emerges as a promising strategy for the food industry and small producers. This project aimed to assess the feasibility of implementing a pasteurized egg processing plant in the laying poultry industry of Rio Grande do Norte. A literature review provided fundamental concepts, from egg classification to the time and temperature parameters for egg pasteurization. These concepts were crucial for the development of a comprehensive process flowchart, from egg reception to the final product. Simultaneously, mass and energy balances analyzed the quantities of inputs and energy required at each stage. Additionally, a simplified layout of the facilities was developed, considering the physical arrangement of equipment and production and logistics areas. The meticulous cost analysis of the project identified one of the main challenges to be overcome, such as the costs of the initial investment in equipment. The results indicate that the return on investment is estimated at approximately 6 years, given the complexity of the necessary stages for its realization. These stages encompass everything from adapting the physical space to organizing waste treatment, including sending eggshells for composting, allocating recyclable material to collection, treating water from the process, prospecting clients, and training staff. The project's viability reflects not only in the improvement of the final product's quality but also in the potential resource savings, reducing the waste of eggs with microfissures, non-standardized sizes, and other defects. The convenience in the use and conservation of pasteurized eggs promotes efficiency in kitchens, streamlining food preparation processes. For small producers, this approach represents a valuable opportunity for product diversification and increased competitiveness. For the food industry, it contributes to the production of safer and superior-quality foods. |
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