Open AccessPDCA Cycle Application in the Beer Filtration Process
Author(s) -
Wander Oliveira Avinte,
David Barbosa de Alencar,
Alexandra Priscilla Tregue Costa,
Antônio Estanislau Sanches
Publication year - 2019
Language(s) - English
Resource type - Journals
ISSN - 2411-2933
DOI - 10.31686/ijier.vol7.iss11.1905
Subject(s) - pdca , process (computing) , process engineering , manufacturing engineering , computer science , quality (philosophy) , work (physics) , brewing , product (mathematics) , filtration (mathematics) , recipe , productivity , biochemical engineering , risk analysis (engineering) , operations management , business , quality management , engineering , chemistry , mathematics , food science , management system , mechanical engineering , philosophy , geometry , statistics , epistemology , fermentation , economics , macroeconomics , operating system
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.