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Abstract(s)
Nos últimos 100 anos, a utilização de água a nível global aumentou substancialmente. A sua escassez é um dos principais desafios que a humanidade atravessa no século XXI. No que diz respeito à indústria alimentar, o consumo de água, ao longo de todos os seus processos, é elevado, contribuindo para um maior impacto económico nas organizações. Para uma melhor análise dos principais problemas detetados numa fábrica da indústria alimentar, adotou-se uma metodologia de apoio à gestão da água baseada nos seguintes pressupostos: diversas ferramentas de gestão, metodologia PDCA, hierarquia de gestão da água, política 3R´s, entre outros É neste âmbito, que decorre o presente trabalho cujo objetivo principal é encontrar oportunidades de melhoria no que toca à redução, reutilização e reciclagem de água numa fábrica. Nesta lógica, definiram-se os seguintes objetivos secundários: mapeamento da rede de distribuição de água em AutoCAD e criação de uma base de dados com as especificações das linhas de distribuição de água. Paralelamente a isso, estabeleceu-se uma zona foco (Setor 3), recorrendo-se ao DMAIC, inserido na metodologia seis sigma, tendo em vista encontrar otimizações na rede de distribuição de água da fábrica. A avaliação final dos resultados permitiu, no Setor 3, identificar diversas propostas de melhoria, traduzindo-se numa redução estimada do consumo anual de água na fábrica de 7 812 m3 e 10 549 m3e numa redução estimada de € e € anuais no impacto económico da organização.
In the last 100 years, water usage has increased substantially on a global level. Its scarcity is one of the main challenges that mankind faces on the 21st Century. When it comes to the food industry, water consumption is high in all of its processes, contributing to a bigger economic impact on the organizations. For a better analysis of the main problems encountered in a food industry factory, a water management support methodology was adopted, based on the following assumptions: diverse tools of management, PDCA methodology, water management hierarchy, 3R´s policy, among others. Therefore, the main goal of this work is to find opportunities of improvement when it comes to reduction, reutilization and recycling of water. It is in this sense that the following secondary aims where defined: mapping of a water distribution network in AutoCAD and the creation of a database with the specifications of the distribution water lines. In the same way, a focus zone was established (Sector 3), resorted to DMAIC was used inserted on the Six Sigma methodology, bearing in mind to come across optimizations in the water distribution network. The final evaluation of the results allowed to identify diverse improvement proposals on Sector 3, translating into the estimate reduction of annual consumption of water, in the factory, of 7 812 m3 to 10 549 m3 and an estimate reduction of € to € on the organization’s economic impact annually.
In the last 100 years, water usage has increased substantially on a global level. Its scarcity is one of the main challenges that mankind faces on the 21st Century. When it comes to the food industry, water consumption is high in all of its processes, contributing to a bigger economic impact on the organizations. For a better analysis of the main problems encountered in a food industry factory, a water management support methodology was adopted, based on the following assumptions: diverse tools of management, PDCA methodology, water management hierarchy, 3R´s policy, among others. Therefore, the main goal of this work is to find opportunities of improvement when it comes to reduction, reutilization and recycling of water. It is in this sense that the following secondary aims where defined: mapping of a water distribution network in AutoCAD and the creation of a database with the specifications of the distribution water lines. In the same way, a focus zone was established (Sector 3), resorted to DMAIC was used inserted on the Six Sigma methodology, bearing in mind to come across optimizations in the water distribution network. The final evaluation of the results allowed to identify diverse improvement proposals on Sector 3, translating into the estimate reduction of annual consumption of water, in the factory, of 7 812 m3 to 10 549 m3 and an estimate reduction of € to € on the organization’s economic impact annually.
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Keywords
Água Sustentabilidade Indústria alimentar Metodologia DMAIC Otimização do consumo Poupança da água Water Sustainability Food Industry DMAIC methodology Consumption Optimization Water Saving