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Utilização do controle estatístico de processo na unidade de produção e desenvolvimento de derivados de soja - UNISOJA - F.C.F. - UNESP

2008; Linguagem: Inglês

2639-6459

Maria Augusta Motta Mantelatto,

Food Safety and Hygiene

The purpose of this study was to evaluate the chemical characteristics of the samples collected from soybeans processing stages as well as using statistical process control (mean and standard deviation graphs) to determine the variability limits to control its production process. The used materials were: decorticated cooked soybeans water in grain, cooking the grain of peeled soybean, syrup preparation for soybeans milk, the soybean residue (okara) and pasteurized soybean processed by the Unidade de Producao e Desenvolvimento de Derivados da Soja UNISOJA. Three hundred and twenty nine (329) samples were analyzed, collected in 15 days from several points of the soybeans milk processing line. Among these 329 samples, 75 samples were taken from cooked grain strip for protein analysis and moisture; other 75 samples were taken from the cooking water of grain strip for protein analysis; 29 samples were taken from syrup for analysis of soluble solids; 75 samples were taken from residue (okara) for protein, lipids and ash analysis; and, finally, 75 samples were taken from soybean pasteurized for gray, color, lipids, protein and soluble solids analysis. All these analyses were performed in duplicate. The study showed that the graphics of the Statistical Process Control are efficient to detect possible failures during different stages of soy processing but there is still a need for training of officials and for standardization in the production process at the different stages. Moreover, it was possible to build the limits of the process in graphics of standard deviation and means for the critical processing stages in the soybeans production.