Estudo de viabilidade de rota alternativa de consumo de dióxido de carbono gerado pela fermentação do processo produtivo em benefício de estocagem do gás em uma indústria alimentícia

Abstract

Carbon dioxide is a versatile gas with various applications. In the food industry, it is used to carbonate beverages, preserve food, and extend the shelf life of perishable products. In breweries, carbon dioxide is generated during a biological process called alcoholic fermentation which yeast, unicellular microorganisms, convert the sugars present in the wort derived from cereals into ethanol and carbon dioxide. This gas is a valuable product that can be captured and used to carbonate beer, giving it its characteristic effervescence. In the case of a conventional beer production model, in CO2 processing, purges are necessary to deal with the high system pressure. The condensation of carbon dioxide in the processing is not always efficient due to factors such as impurity presence and high operating temperature. When CO2 is subjected to high pressures during its purification process, small amounts of impurities can accumulate, which are directed to be released through purges. This inefficiency in condensation can result in CO2 losses and compromise the quality of the final product. Therefore, there is a possibility of purging the gas solely due to high pressure, as it remains in the gaseous phase instead of condensing into the liquid phase. Thus, the present work aims to identify the feasibility of an alternative consumption route in packaging using non-liquefied form to relieve system pressure while optimizing the storage process and determining the operational conditions of its use. By reducing the pressure in the line, an increase in the storage quantity is expected, by avoiding purges exclusively due to high pressure. The expected result is a stable supply to the production lines, as the CO2 processing will be continuous, without interruptions, and a reduction in the operational costs of the brewing industry since it will not be necessary to purchase gas from third parties for product carbonation or other consumers. Furthermore, there is the possibility of resale as a byproduct of the brewing process, bringing profits to the company. Moreover, the solution aims to provide a sustainable alternative for the brewing industry, as the emission of CO2 into the atmosphere must be controlled and avoided due to its classification as a greenhouse gas, contributing to the fight Against climate changes.