Implementação de plano de APPCC em um parque bioenergético de produção de etanol neutro

Abstract

The development, implementation and operation of physical-chemical processes, regardless of the raw materials, equipment and technologies used, has risks associated with all stages. Especially in the chemical industry, there are great dangers in relation to the receipt of materials, production, storage and transport, whether inputs or the final product, which can directly influence the quality of the final product. The ethanol production process emerged in Brazil at the beginning of the 20th century and is currently competitive in the domestic and foreign markets, in addition to being well-established in terms of equipment structure and production methods. There are several technical specifications for the sale of this product, including industrial ethanol, fuel ethanol and neutral ethanol. When marketing products that will be used directly by the final consumer, without further treatment, it is necessary to establish controls and monitoring that guarantee the safety of the food. The proposed Graduation Work presented aims to analyze the Implementation of the Hazard Analysis and Critical Control Points Plan (HACCP) in an ethanol producing plant from the perspective of a Chemical Engineering professional. The HACCP Plan was implemented from the fermentation stage to product loading, identifying all hazards associated with the process and developing control methods for critical points not controlled by the Prerequisite Program. The food safety of the ethanol production process is highly controlled through the PRP, however adaptations to the process are necessary to ensure that no danger poses a risk to the consumer. In the present work, a critical control point was identified, inserting a unit operation sufficient to guarantee the elimination of the risk associated with the presence of metal fragments in the raw materials and products.