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Advisor(s)
Abstract(s)
Este documento descreve o projeto desenvolvido na Super Bock Group, explorando a
importância do controlo de qualidade na indústria alimentar, no contexto da cor como um
parâmetro de controlo de qualidade aplicado em materiais de rotulagem, produto líquido e
estabilidade do mesmo. Este documento destaca a relevância do controlo de qualidade na
indústria alimentar e a importância da cor como uma característica intrínseca aos produtos da
Super BockGroup. A cor é abordada como um parâmetro que influencia a perceção do
consumidor perante a qualidade de um produto e, consequentemente, influencia a sua decisão
de compra.
Os desafios associados à análise de cor são discutidos, enfatizando a necessidade de modelos
de cor apropriados, para garantir resultados precisos e consistentes, face aos erros associados a
uma análise colorimétrica visual. O modelo CIE L*a*b* é introduzido como o padrão
internacional para medição de cor, explicando a sua base na teoria de cores opostas. Neste
projeto, o modelo CIE L*a*b* foi implementado através de colorímetros destinados a medições
em amostras de papel, no contexto de materiais de rotulagem, e amostras líquidas, no contexto
de produto líquido e a sua estabilidade.
Dentro da temática de materiais de rotulagem, investigou-se se as cores associadas aos
rótulos, contrarrótulos e gargantilhas, destinadas a garrafas de produtos da Super Bock Group,
variam entre si significativamente. Além disso, examinou-se se o fornecedor cumpre as
especificações de cor estabelecidas pela Super Bock Group, destacando a importância da
uniformidade na apresentação dos produtos.
Relativamente à cor em produtos líquidos, procurou-se estabelecer coordenadas de cor
objetivo para um dos produtos da Super Bock Group, procurando um maior controlo da
produção industrial, com a adição de um novo parâmetro de controlo.
Relativamente à cor como parâmetro de controlo na estabilidade dos produtos líquidos Super
Bock Group, estudaram-se os efeitos da temperatura e da exposição luminosa na cor e em outras
características organoléticas do produto em estudo. A cor foi considerada como um potencial
parâmetro de controlo adicional nas avaliações de estabilidade. Foi possível concluir que há espaço para aprimoramentos futuros e análises mais detalhadas.
Sugere-se ainda uma análise minuciosa das dimensões dos materiais de rotulagem – dado que
este é um parâmetro que influência resultados da análise colorimétrica. Finalmente, sugere-se
uma investigação mais aprofundada dos efeitos da temperatura e da exposição luminosa na cor
dos produtos líquidos.
A presente dissertação serviu como um ponto de partida valioso para investigações
posteriores nesta área, visando a melhoria contínua da qualidade dos produtos da Super Bock
Group.
The present document describes the dissertation and associated project developed at Super Bock Group, exploring the importance of quality control in the food industry, in the context of color as a quality control parameter applied to labeling materials, liquid products, and their stability. This document highlights the relevance of quality control in the food industry and the importance of color as an intrinsic characteristic of Super Bock Group's products. Color is addressed as a parameter that influences consumer perception of product quality and, consequently, their purchasing decisions. The challenges associated with color analysis are discussed, emphasizing the need for appropriate color models to ensure accurate and consistent results, in contrast to the errors associated with visual colorimetric analysis. The CIE L*a*b* model is introduced as the international standard for color measurement, explaining its foundation in the theory of opposite colors. In this project, the CIE L*a*b* model was implemented through colorimeters designed for measurements on paper samples in the context of labeling materials and liquid samples in the context of liquid products and their stability. Within the theme of labeling materials, it was investigated whether the colors associated with labels, back labels, and neck labels for Super Bock Group products significantly vary from each other. Additionally, an examination was conducted to determine whether the supplier meets the color specifications established by Super Bock Group, emphasizing the importance of consistency in product presentation. Regarding color in liquid products, efforts were made to establish objective color coordinates for one of Super Bock Group's products, aiming for greater control in industrial production by adding a new control parameter. Regarding color as a control parameter in the stability of Super Bock Group's liquid products, the effects of temperature and light exposure on color, as well as other organoleptic characteristics of the product under study, were investigated. Color was considered as a potential additional control parameter in stability assessments. It was possible to conclude that there is room for future improvements and more detailed analyses. A thorough analysis of the dimensions of labeling materials is also suggested, as this is a parameter that influences colorimetric analysis results. Finally, further research into the effects of temperature and light exposure on the color of liquid products is recommended. This dissertation served as a valuable starting point for further research in this area, aiming for continuous improvement in the quality of Super Bock Group's products.
The present document describes the dissertation and associated project developed at Super Bock Group, exploring the importance of quality control in the food industry, in the context of color as a quality control parameter applied to labeling materials, liquid products, and their stability. This document highlights the relevance of quality control in the food industry and the importance of color as an intrinsic characteristic of Super Bock Group's products. Color is addressed as a parameter that influences consumer perception of product quality and, consequently, their purchasing decisions. The challenges associated with color analysis are discussed, emphasizing the need for appropriate color models to ensure accurate and consistent results, in contrast to the errors associated with visual colorimetric analysis. The CIE L*a*b* model is introduced as the international standard for color measurement, explaining its foundation in the theory of opposite colors. In this project, the CIE L*a*b* model was implemented through colorimeters designed for measurements on paper samples in the context of labeling materials and liquid samples in the context of liquid products and their stability. Within the theme of labeling materials, it was investigated whether the colors associated with labels, back labels, and neck labels for Super Bock Group products significantly vary from each other. Additionally, an examination was conducted to determine whether the supplier meets the color specifications established by Super Bock Group, emphasizing the importance of consistency in product presentation. Regarding color in liquid products, efforts were made to establish objective color coordinates for one of Super Bock Group's products, aiming for greater control in industrial production by adding a new control parameter. Regarding color as a control parameter in the stability of Super Bock Group's liquid products, the effects of temperature and light exposure on color, as well as other organoleptic characteristics of the product under study, were investigated. Color was considered as a potential additional control parameter in stability assessments. It was possible to conclude that there is room for future improvements and more detailed analyses. A thorough analysis of the dimensions of labeling materials is also suggested, as this is a parameter that influences colorimetric analysis results. Finally, further research into the effects of temperature and light exposure on the color of liquid products is recommended. This dissertation served as a valuable starting point for further research in this area, aiming for continuous improvement in the quality of Super Bock Group's products.
Description
Keywords
Colorimetry Quality Control CIE L*a*b* Beer Soft Drinks Food Industry