PDCA Cycle Application in the Beer Filtration Process

• Wander Oliveira Avinte

  Author

• David Barbosa de Alencar

  ITEGAM

  Author

• Alexandra Priscilla Tregue Costa

  Author

• Antônio Estanislau Sanches

  Author

The brewing process requires that the manufacturing of your product be done and controlled in such a way that the entire characteristic of the product is preserved from receipt of raw material to finished product. Thus, this work aims to propose actions that allow identifying possible critical steps of oxygen increases during the beer filtration process. Using the PDCA cycle methodology to analyze possible failures, be it people, management or equipment, and seek improvements through the analysis and monitoring of objective actions capable of identifying and addressing all problems at the process stage, thus ensuring, improving the sensory quality of beer and producing with, lower dissolved oxygen content. The PDCA cycle will be used because it is a sequence of activities that are cyclically performed to improve activities and continuous application and allows a real use of the processes generated in the company, aiming at reducing costs and increasing productivity. Therefore, the scientific problem of this work refers to the evaluation of points of the manufacturing process that causes premature aging and oxidation in the produced beers.

• PDF

Copyright (c) 2019 Wander Oliveira Avinte, David Barbosa de Alencar, Alexandra Priscilla Tregue Costa, Antônio Estanislau Sanches

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

Copyrights for articles published in IJIER journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author for more visit Copyright & License.