ANÁLISE DA INFLUÊNCIA EM PROCESSOS E PRODUTOS: um estudo de caso sobre a relação entre o percentual de umidade e percentual de proteína após um processo de secagem em uma indústria de nutrição animal

Abstract

This work analyzes the relationship between the percentage of moisture and percentage of protein that composes the ration manufactured for dog nutrition. Such an approach is justified before the intention to maximize profitability by using the percentage of moisture within the parameters that ensures the quality of the product. This purpose will be achieved by collecting samples of the products and statistical analysis of the data after the drying process in the eighteen, nineteen and twenty-three of August alternating the start time of the collections with a 15-minute interval and thereafter Submitting the samples in infrared analyses in the equipment NIRS FOSS 2500. The collections and analyses were conducted in a large multinational, located in the south of Minas Gerais. The analysis showed a null ratio, invalidating the certainty that the percentage of moisture influences the percentage of protein in the product after drying.