Sistematização do controle de qualidade dos sucos tropicais via software computacional

Abstract

The present work had in its praxis to talk about the development of a computational software with the specific purpose of assisting in the process of making tropical juice referring to three specific flavors, being of guava, acerola and soursop. To this end, the problem sought answers on the question: How to improve the physical-chemical analyzes of tropical juices according to the standards of identity and quality required by normative instruction No. 12 of September 4, 2003 from the Ministry of Agriculture and Livestock, using a computational software? ” Thus, the overall objective was to develop computer software to assist in the process of making tropical juices. In addition, the following were listed as specific objectives: to reduce quantities of raw material in the production of tropical juices; contribute to improving the quality of the manufacturing process and evaluate and validate the results of the computational software. In this context, the applied methodology was applied in nature, with an exploratory-descriptive objective through the inductive method with a quantitative approach. Thus, the organization was structured primarily to raise the epistemological field, for a later realization of the empirical field through Pearson's correlation coefficient (r). At the end of the research, it was noticed that the computer system helped to reduce sugar in the formulations of the studied juices, which made possible an impact on production, which allowed a gain in profitability on the sale price and an estimated annual gain equivalent to R $ 26,424.00 (twenty six thousand four hundred and twenty four reais).