Proposta de instalação de uma unidade de processamento de cenouras

Abstract

In recent decades, Brazilians' eating habits have followed the global trend of consuming minimally processed foods, including produce such as fruits, vegetables, and greens. This change is a result of the search for practicality, quality, and a healthy lifestyle, requiring adaptations in the food market, such as the creation of vegetable processing units. In this scenario, the main objective of this study was to study the installation of a fruit and vegetable processing unit, focusing on the processing of carrots. The objective was also to present the context of carrot production in Brazil, describe the functions of a processing unit, propose a layout and logistics for its installation, and quantify waste and losses through mass and energy balance. The layout proposal prioritized efficiency, functionality, and resource optimization, covering stages such as reception, selection, washing, peeling, cutting, sanitizing, refrigeration, and storage, in an area of 522 m² and 13 sectors, including the receiving area, processing, storage chambers, administrative sector, changing rooms and accessible bathrooms, in addition to a production flow area. The mass and energy balance revealed levels of waste, with 20% of the initial carrot mass being transformed into solid waste. The energy balance showed that the thermal energy to be removed to reach the ideal storage temperature for carrots is 1,560 kilojoules. The economic analysis presented the project's strategies, considering an initial investment of R$1.6 million, with the capacity to process 15 tons of carrots per day, which could generate monthly revenues of up to R$4 million, highlighting the potential for profitability even with high initial costs. The results guide the development of future research, with a more detailed analysis of operating costs and the exploration of ways to monetize solid waste, such as carrot peels, which can be used in the production of new products or in composting. Finally, the study reinforces the relevance of processing units in the food market, providing a basis for the development of real enterprises.