Avaliação do teor de cloretos presentes na manteiga extra com sal

Abstract

Inspecting the butter production in an industry located in Northern Parana, we observed a significant variation in the sodium chloride values present in the final product. These values sometimes did not follow the limit established by this same industry. Hence, the objectives of this study were to analyze the chloride quantity in some specific points during the industrial process, to standardize the quantities of this ion used during the process, to evaluate how this fluctuation would influence in the final product, and to assure that standardizing the process would improve the butter quality, according to the industry and the legislation standards. To do so, we have collected samples in two different days, and carried out an evaluation in the Laboratory of Chemical Engineering at the Technological Federal University of Parana – campus Londrina facility. To validate what was proposed, a laboratorial scale butter was produced to apply the mass balance, indicating the chloride quantity present in the brine as well as the flow to be added. After producing this laboratorial scale butter, we have obtained the expected results, according to the industry’s limit, i.e., 1,4% to 2% of chloride content in the final product.