Product Development: Filling Automated Viscous Food Products

Abstract

This article aims to develop a prototype of an automated filler of semi-liquid and viscous food products. The initial idea stemmed from the observation of the reality faced by agroindustries during the packaging of food. As to the objectives of the methodology is classified as exploratory, the approach referred to the qualitative method and the method of procedure was the comparison. With respect, techniques, were based on the development of product design, prototyping and statistical control of process-City. As a result of the work was performed the prototype of the product and also the assembly of automated filler of semi-liquid and viscous food products. The electropneumatic was the system used to automate the process of filling. After construction, the prototype was put to the test tests where we used the statistical process control tool to measure the results, with the Agribusiness Educational Society Três de Maio. Through the test results was possible to evaluate the operation and the accuracy of the automated process filling offered a substantial advantage over the manual of filling process of this product type. As well, it was found that potted samples have not met the limits of tolerance, according to Ordinance No.