2024-02-202024-02-202015OLIVEIRA, Laenna Freitas de. Utilização do amido como proposta de solução para a compactação de sabão noodle em uma empresa de fabricação de sabonetes. Orientadora: Ana Áurea Barreto Maia. 2015. 37 f. Trabalho de Curso (Bacharelado em Engenharia Industrial) – Faculdade de Ciências Exatas e Tecnologia, Campus Universitário de Abaetetuba, Universidade Federal do Pará, Abaetetuba, 2015. Disponível em: https://bdm.ufpa.br/jspui/handle/prefix/6827. Acesso em:.https://bdm.ufpa.br/jspui/handle/prefix/6827The soap production generally occurs by two independent processes, consisting i) in the production of noodles from the saponification reaction, which is the base mass for the production of soap; ii) noodle mixing process with other materials such as dye, sugar, essentially starch; resulting in the final product. In a manufacturing solid soaps company, located in Benevides, state of Pará, it was found that during the noodle production is a recurring problem of short breaks caused by compacted mass in the rotary valve. Stops of the notes, according to this company, show that from February 2012 to May 2015 was recorded 59 hours and 21minutos stop factory due to the mass compression. This time represents a loss of production 503.285 tons noodle reflecting at 5.78 million chips within soap production. In this context, this paper aims to minimize some problems related to impaired production, by addition of starch in noodle production process. To achieve this objective, experiments were performed on a laboratory scale by performing the mixing of the two materials (noodle and starch) manually and in different ratios for 50 samples collected from the manufacturing process of the soap company. These experiments serve as a basis to see, in the future, if it would be possible to put this proposal on an industrial scale. In the case of industrial scale, starch would be inserted into a rotary valve through the adaptation of equipment, already marketed, which will act as a sort of push-button, promoting the mix of noodle and starch. To test the efficiency of the addition of starch to the noodle was carried out visual tests, tactile and humidity to ensure that such product, this proposed process, there would not be change in its parameters. The results showed the efficiency of starch use to obtain noodles with drier appearance, less adherent and presenting preserved physical- chemical parameters.Acesso AbertoSaponificaçãoProdução de noodleCompactação de massaPulverização de amidoSaboneteSaponificationNoodle productionMass compactationStarch pulverizationSoapCNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAOTrabalho de Curso - Graduação - Monografia