PASTA DE MACARRÃO NA ALIMENTAÇÃO DE CALDEIRA

Abstract

Pastificio is the science that studies management and produces pasta-type pasta from its production and extraction of flour, until its ideal transformation with its nutrients for use, where a set of procedures and techniques for the extraction and manufacture of pasta is designated. The work consists of a survey conducted in an industry that operates in a pasta segment. It presents the development of a method of reusing the residue of instant noodles, as a feed in the generation of steam for the Boiler (originated by the boiling of water, which is located in tubes that heated with the burning of the fuel, turns it into steam), in a way profitable for the industry. This work intends to demonstrate how research and study for continuous improvement in the company, can affect success with environmental sustainability and profitability. With the studies also focused on specific legislation, the methods of burning in the boiler and environmental impacts caused by the disposal, confirm the use of this waste in the boiler, as a fundamental fuel, or in the aid of burning with firewood. In the results, it is concluded, that it is feasible when we think about the environmental impact with its disposal, considering that vegetable oil (used to pre-cook pasta) can cause great pollution in its contact with water, and that your investment is justified, only when the calorie value of the firewood is greater than the calorie value of the pasta, as the amount paid by feed companies is even more viable than using pasta to replace the fuel currently used for Caldeira.