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Projeto mecânico de equipamentos alimentares modulares
| Name: | Description: | Size: | Format: | |
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| 49.74 MB | Adobe PDF |
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Abstract(s)
A indústria alimentar tem apresentado uma crescente utilização de sistemas automatizados, principalmente em processos produtivos que exijam uma elevada repetibilidade, por forma a diminuir a presença humana nos processos. Esta mudança resultou num aumento da produtividade e numa diminuição da probabilidade de erro. Mais recentemente, a implementação e procura de soluções autónomas para a confeção de refeições aumentou, pelo
que se registou o aparecimento de novos equipamentos capazes de realizar diferentes tipos de confeção sem auxílio humano. No entanto, as soluções existentes apresentam grandes dimensões, o que dificulta a sua implementação, e pouca capacidade de adaptação a diferentes confeções. É neste contexto que se insere o tema da presente dissertação, que tem como objetivo principal o projeto de um equipamento modular para a indústria alimentar, capaz de
confecionar de forma autónoma diferentes tipos de confeção. Assim, é pretendido desenvolver um equipamento flexível e com dimensões reduzidas através da modularidade do mesmo. Além disso, pretende-se desenvolver este equipamento de raiz, com vista a validar o conceito pretendido para o mesmo. Desta forma, decidiu-se atribuir a confeção de alimentos fritos a este equipamento. Para o desenvolvimento deste equipamento seguiu-se a metodologia
Design Science Research. O equipamento projetado satisfaz os requisitos definidos, designadamente capacidade de confeção autónoma e flexibilidade para diferentes confeções. Destacam-se as dimensões reduzidas que favorecem a implementação do equipamento em espaços reduzidos. Além disso, todos os módulos são unidos de forma simples e rápida, facilitando a montagem e reconfiguração do mesmo.
The food industry has seen increasing use of automated systems, particularly in production processes that require high repeatability, in order to reduce human presence in the processes. This change has resulted in increased productivity and a reduced likelihood of error. More recently, the implementation and demand for autonomous solutions for meal preparation has increased, leading to the emergence of new equipment capable of performing different types of cooking without human assistance. However, existing solutions are large in size, which makes them difficult to implement, and have little capacity to adapt to different types of cooking. The main objective of this dissertation is to design modular equipment for the food industry that is capable of autonomously preparing different types of food. The aim is to develop flexible, compact equipment through its modularity. In addition, the aim is to develop this equipment from scratch, with a view to validating the intended concept. It was therefore decided to assign the cooking of fried foods to this equipment. The Design Science Research methodology was followed for the development of this equipment. The designed equipment meets the defined requirements, namely autonomous cooking capacity and flexibility for different types of cooking. Its small size is a particular advantage, as it allows the equipment to be used in confined spaces. In addition, all the modules are joined together quickly and easily, facilitating assembly and reconfiguration.
The food industry has seen increasing use of automated systems, particularly in production processes that require high repeatability, in order to reduce human presence in the processes. This change has resulted in increased productivity and a reduced likelihood of error. More recently, the implementation and demand for autonomous solutions for meal preparation has increased, leading to the emergence of new equipment capable of performing different types of cooking without human assistance. However, existing solutions are large in size, which makes them difficult to implement, and have little capacity to adapt to different types of cooking. The main objective of this dissertation is to design modular equipment for the food industry that is capable of autonomously preparing different types of food. The aim is to develop flexible, compact equipment through its modularity. In addition, the aim is to develop this equipment from scratch, with a view to validating the intended concept. It was therefore decided to assign the cooking of fried foods to this equipment. The Design Science Research methodology was followed for the development of this equipment. The designed equipment meets the defined requirements, namely autonomous cooking capacity and flexibility for different types of cooking. Its small size is a particular advantage, as it allows the equipment to be used in confined spaces. In addition, all the modules are joined together quickly and easily, facilitating assembly and reconfiguration.
Description
Keywords
Food industry Modular Automated Manufacturing Mechanical Design Indústria alimentar Modular Confeção autónoma Projeto mecânico