Hydrochemical evaluation of different spring waters for bottling

This investigation was carried out within the Parana sedimentary basin in São Paulo and Mato Grosso do Sul States, Brazil, and involved the sampling of different spring water samples with the purpose of evaluating their quality for bottling Several methods were utilized for acquiring the hydrochemical data, such as methyl orange end-point titration, potentiometry, ion selective electrodes, spectrophotometry, atomic absorption spectrophotometry and inductively coupled plasma spectrometry The results obtained for the analyzed samples were compared with the guideline values established by the São Paulo State and Brazilian Health Ministry legislations for defining the potable water standards The Brazilian Code for Mineral Waters that was established by Register 7841 published on 8 August 1945 was also taken into account for verifying if the spring waters are mineralized The hydrochemical data allowed the identification of anthropogenic and geogenic inputs of some constituents in most of the samples, which affected the water quality and did not allow them to be utilized for commercial purposes (bottling) The waters of these springs can only become appropriate for human consumption after previous chemical treatment

Vegetable bottling and fruit preserving without sugar /

"Including many valuable recipes for fruit-cheese, jams, jellies, and marmalade, also pickles, sauces, chutneys, etc."

Grape culture and wine making in the South, with a description of the best varieties of grapes for the vineyard; soils; aspect, preparation of the ground, planting, &c. Also, remarks on the best methods of propagation -the making, bottling, and keeping of wine; distillation of brandy, making raisins, & ., &c.

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O controlo interno no armazém de uma empresa do setor vitivinícola da Península de Setúbal

Mestrado em Contabilidade e Análise Financeira

O processo de outsourcing: Implementação de um processo de engarrafamento e embalagem.

Outsourcing is a management strategy through which an organization transfers work, responsibilities and decision power to an external source. In the present scenario of global competitiveness, where firms have to react more quickly to changes in markets, outsourcing stands out as a strategy that, if adequately used by the organizations, can leverage the differentiation between one firm and its competitors. The growing use of outsourcing as a management strategy by organizations, results from the maturity reached in their use by organizations and an increase of the offer by service providers. With the increasing use of outsourcing, the complexity and the risk associated have also risen. Understanding the perspective of the customer and of the service provider and the outsourcing processes framework should contribute to a success of the customer / service provider relationship and enhance the benefits and reduce their risks. In this work, there is a contextualization of outsourcing, different methods for managing the outsourcing process from the customer's and the service provider perspective are discussed, and a methodology for managing the outsourcing process from the perspective of the service provider is proposed. The methodological approach used in this work was the case study. The case study discusses an initiative to outsource a process of bottling and packaging in the Port Wine industry. In this study it was concluded that the methodology proposed is suitable for the management of the outsourcing process by the service provider.

Implementação do Sistema de Gestão Ambiental na Unidade Industrial de Gouveia, da Sumol+Compal

Esta dissertação descreve o levantamento da gestão de uma unidade fabril no âmbito do engarrafamento de águas, para a implementação de um Sistema de Gestão Ambiental (SGA) recorrendo á Norma NP EN ISO 14001:2012 tendo como objetivo proporcionar a melhoria contínua dos processos implementados na empresa bem como todos os benefícios que este referencial pressupõe. Foi realizada, numa primeira fase, uma auditoria diagnóstico com uma visita á fabrica no âmbito da implementação da ISO 14001, e posteriormente realizado todo o trabalho de aplicação ao referencial. Este trabalho consistiu a abordagem a todos os requisitos da norma ISO 14001 com principal foco na fase de Planeamento de um SGA, procurando-se responder essencialmente ao requisito 4.3 da referida norma. Procedeu-se á identificação das atividades da empresa (entradas e saídas), dos aspetos ambientais associados (respetiva significância) e levantamento dos requisitos legais aplicáveis (obrigações). Os restantes requisitos foram abordados e fez-se uma sugestão para o seu cumprimento, para além de que muitos já se encontram em cumprimento por compatibilidade com a norma ISO 9001 da qual a empresa já se encontra certificada. Esta dissertação pretende discutir e apresentar propostas para a implementação do SGA, possíveis vantagens daí decorrentes e as barreiras a ultrapassar (aspetos ambientais significativos) de maneiras a por em prática os requisitos do referencial normativo que venha a ser adotado. Foi realizada uma revisão bibliográfica destas temáticas e, ainda que estas medidas propostas não tenham sido implementadas, assim que implementadas esperam-se ganhos na economia de recursos como também outros benefícios descritos ao longo da dissertação que permita, com implementação do SGA não só enquanto estratégia, ser inovadora e competitiva.

Metodologias para a qualificação de águas minerais naturais e águas de nascente

Dissertação de mestrado em Ordenamento e Valorização de Recursos Geológicos

Diseño e implantación de un sistema SCADA para una planta de producción y envasado de líquidos

Este proyecto consiste en la implantación de un sistema SCADA en una planta piloto de fabricación y envasado de líquidos. En este documento se muestra toda la información que ha sido necesaria para realizar el sistema de automatización en los tres niveles propios de un SCADA: nivel de campo, nivel de control y nivel de supervisión. El trabajo de campo ha sido, típicamente de revisión, puesto que el Departament de Telecomunicació i d’Enginyeria de Sistemes ya poseía la planta totalmente equipada, mientras que el sistema de control y el sistema de supervisión se han implantado totalmente.

Bottled natural mineral water in catalonia: origin and geographical evolution of its consumption and production

During the second half of the nineteenth century a major mineral water bottling industry appeared in Catalonia which vigorously lasted until the first third of the 20th century. The fact that the industry appeared in Catalonia and in other parts of Europe and the United States almost at the same time and had not existed before can be explained by a series of factors which coincided in time. This situation encouraged producers to pack, transport and sell bottled water from their respective sources. Among these factors there is the rise of hygienism, very influential in Catalonia, the declining water quality due to industrialization, the increase in population density, the improvement in transport, the emergence of thermal tourism or the invention of better containers used to store water. This project aims to explain thoroughly all the mentioned factors, and to give some light to why, when and how the Catalan bottled water industry appeared.

Construcció d'un equip per a la producció de cervesa artesana

Catalunya és un dels territoris on hi ha hagut més auge del sector de la cervesa artesana, i són molt nombroses les microcerveseries i les botigues especialitzades on es poden trobar els recursos materials necessaris, a més de ser centres difusió de coneixements relacionats. Així, doncs, aquest projecte està emmarcat en un context que permet el desenvolupament de tècniques d’elaboració de cervesa artesana. Aquest projecte es basa en la construcció d’un equip amb materials reutilitzats i amb un pressupost limitat que permet reproduir a petita escala els processos d’elaboració que es duen a terme en les microcerveseries artesanes actuals. El projecte s’ha assentat sobre la comprensió dels fonaments teòrics i pràctics del procés d’elaboració de cervesa, i amb l’experiència inicial d’elaboració de cervesa amb un equip bàsic de tipus homebrewer. Per minimintzar costos els tancs s’han construït a partir de barrils de cervesa i les parts sobrants s’han aprofitat per a altres elements. S’han emprat elements quotidians com una olla a pressió i s’ha construït un sistema regulador de pressió (per al tanc de fermentació cilindrocònic isobàric construït) en lloc d’adquirir-lo. S’ha posat l’èmfasi en minimitzar la necessitat de manipulació manual durant l’elaboració. Per tant, s’han instal·lat els components de l’equip formant un circuit tancat amb sistema de bombeig, i s’ha incorporat un sistema que permet el control i la lectura de les temperatures de cada procés. Altres elements són el sistema de filtres amb mecanisme de tub en forma d’ela (que permet l’extracció del most dels tanc de maceració i de cocció d’una manera efectiva i sense necessitat de manipulació) i el sistema de dutxa (que permet automatitzar el procés de rentat i filtrat). Un element que distingeix aquest equip d’altres equips emprats en algunes microcerveseries artesanes és el tanc de fermentació cilindrocònic isobàric amb vàlvula controladora de pressió, que permet prescindir de la doble fermentació en ampolla, ja que permet aprofitar el gas carbònic produït durant la fermentació per la carbonatació de la cervesa. Es pot concloure que gràcies a les seves característiques, l’equip permet realitzar successives elaboracions obtenint el mateix producte amb les mateixes característiques organolèptiques, principalement gràcies a la cambra de fermentació, que permet realitzar les etapes de fermentació, maduració i clarificació controlant la temperatura desitjada; al tanc de maceració amb aïllament, que permet realitzar el procés a temperatura constant sense pèrdues tèrmiques i al sistema de control de temperatura de totes les etapes. L’únic inconvenient és que, degut a la manca pressupostària, ha estat impossible l’adquisició d’un sistema d’embotellament isobàric que permeti realitzar l’embotellament sense pèrdues del gas carbònic. Per tant, el producte final pot embotellar-se amb una lleugera pèrdua de gas o es pot emmagatzemar en el mateix fermentador cilindrocònic per al seu consum directe, a l’estil d’alguns brewpubs.

The impact of wine closure and packaging type, and light and temperature exposure on the concentration of 3-alkyl-2 -methoxypyrazines and other key constituents of wine

3-alkyl-2-methoxypyrazines (MPs) are grape- and insect-derived odor-active compounds responsible for vegetative percepts that are detrimental to wine quality when elevated. This study tested both the effect of closure/packaging types and light/temperature storage conditions on MPs (isopropyl-, secbutyl-, and isobutyl-MP) in wine. An MP-emiched wine rapidly (after 140 hours) and significantly decreased in MP concentration after natural and synthetic cork contact (immersion of closures in wine). This decrease was greatest with synthetic closures (70% - 89% reduction) and secbutyl-MP. Subsequently storage trials tested the effects of commercial closure/packaging options (natural cork, agglomerate cork, synthetic corks, screwcaps and TetraPak® cartons) on MPs in MP-emiched Riesling and Cabernet Franc over 18 months. Regardless of packaging, isobutyl-MP was the most altered from bottling. Notably, all MP levels tended to decrease to the greatest extent in TetraPak® cartons (~34% for all MPs) and there was evidence of contribution ofisoproyl- and secbutyl-MP from cork-based closures (i.e. ~30% increase in secbutyl-MP after 6 months) or from an unidentified wine constituent. To test the effects of various light/temperature conditions (light exposed at ambient temperature in three different bottle hues, light excluded at ambient temperature and light excluded at a "cellar" temperature (14°C)), MP-emiched Riesling and Cabernet Franc were also analyzed for MP concentrations over 12 months. MPs did not vary consistently with light or temperature. Other odorants and physico-chemical properties were tested in all wines during storage trials and closely agree with previous literature. These results provide novel insights into MPs during ageing, interactions with packaging and storage conditions, and assist in the selection of storage conditions/packaging for optimal wine quality.

Potencial y plan exportador agua mineral BE

Agua Mineral BE Ltda es una empresa dedicada a la extracción, embotellado y comercialización de agua mineral colombiana, originada en las cordilleras de los Andes. Se caracteriza por ser de alta pureza y ser una bebida funcional, que trae beneficios adicionales a la salud por su composición de minerales, oligoelementos y electrolitos. Las condiciones de la empresa resultaron ser muy atractivas para desarrollar una investigación, por otro lado, el dueño y gerente general mostro gran interés en comenzar una investigación y análisis de la situación actual para medir su potencial exportador y posteriormente incursionar en mercados internacionales. Se recolecto toda la información posible de la empresa BE por medio de la encuesta y modelo de potencial exportador donde se evaluaron cada una de las aéreas y procesos dando un puntaje junto con el gerente para determinar en qué estado se encontraba la empresa, cuáles eran sus fortalezas y debilidades para establecer estrategias de mejora en las áreas que lo necesitaran. Los resultados ubicaron a Be como una empresa en condiciones de realizar exportaciones en el mediano plazo. Después de clasificar a BE como una empresa con potencial exportador se inició la inteligencia de mercados para encontrar el mercado objetivo con el que se deberían iniciar las primeras exportaciones y abrir mercado, realizando un proceso de internacionalización exitosa. La elección de este mercado se realizó por medio de la matriz de selección de mercados donde por medio de puntajes y categorías de comparación se fueron descartando países potenciales para así llegar a un solo país clave en donde BE podrá tener un buen posicionamiento y ventajas frente a otras marcas.

Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale

Samples were taken at each stage of brewing (malt, milling, mashing, wort separation, hop addition, boiling, whirlpool, dilution, fermentation, warm rest, chill-lagering, beer filtration, carbonation and bottling, pasteurization, and storage). The level of antioxidant activity of unfractionated, low-molecular-mass (LMM) and high-molecular-mass (HMM) fractions was measured by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfortic acid) radical cation (ABTS(.+)) and ferric-reducing antioxidant power (FRAP) procedures. Polyphenol levels were assessed by HPLC. The LMM fraction (<5 kDa) was responsible for similar to80% of the level of antioxidant activity of the unfractionated malt and beer samples. In the unfractionated samples, significant decreases (P < 0.001) in antioxidant activity levels were observed after milling and beer filtration, with the decrease after beer filtration being accompanied by a significant decrease (P > 0.001) in catechin and ferulic acid levels. Increases in antioxidant activity levels were observed after mashing, boiling, fermentation, chill-lagering, and pasteurization, in line with previous studies on lager. Additionally, increases in the level of antioxidant activity occurred after wort separation and carbonation and bottling and were accompanied by increases in levels of most monitored polyphenols. Data from the ABTS(.-) and FRAP assays indicated that the compounds contributing to the levels of antioxidant activity responded differently in the two procedures. Levels of ferulic, vanillic, and chlorogenic acids and catechin accounted for 45-61% of the variation in antioxidant activity levels.

Infeasibility handling in genetic algorithm using nested domains for production planning

In this paper we present a genetic algorithm with new components to tackle capacitated lot sizing and scheduling problems with sequence dependent setups that appear in a wide range of industries, from soft drink bottling to food manufacturing. Finding a feasible solution to highly constrained problems is often a very difficult task. Various strategies have been applied to deal with infeasible solutions throughout the search. We propose a new scheme of classifying individuals based on nested domains to determine the solutions according to the level of infeasibility, which in our case represents bands of additional production hours (overtime). Within each band, individuals are just differentiated by their fitness function. As iterations are conducted, the widths of the bands are dynamically adjusted to improve the convergence of the individuals into the feasible domain. The numerical experiments on highly capacitated instances show the effectiveness of this computational tractable approach to guide the search toward the feasible domain. Our approach outperforms other state-of-the-art approaches and commercial solvers. (C) 2009 Elsevier Ltd. All rights reserved.

Análise macroergonômica do trabalho em empresa de artigos de perfumaria e cosméticos : um estudo de caso

Esta dissertação apresenta a análise ergonômica do trabalho no setor de envase de hidroalcoólicos, de uma empresa de artigos de perfumaria e cosméticos na região metropolitana de Curitiba. A ferramenta Design Macroergonômico (DM), proposta por Fogliatto e Guimarães (1999), permitiu identificar os itens de demanda ergonômica dos usuários e evidenciou diferenças entre as demandas de usuários que realizam as mesmas tarefas em turnos diferentes. As questões de organização do trabalho são as que mais afetam os funcionários, principalmente aqueles que trabalham em turnos que incorporam o trabalho no sábado. Como antes da ampliação da fábrica, o trabalho estava organizado sem o turno de sábado, e tendo em vista o impacto negativo deste horário sobre as pessoas, propõe-se que a organização de trabalho seja revista.