Controle estatístico do teor alcóolico na aguardente.

Abstract

In the search for better quality of services and goods, Statistical Process Control (SPC) shows several benefits in its use, which makes it possible to evaluate and monitor the entire process efficiently. The present study shows an analysis of the current state of the water addition process in the sugar cane brandy, using SPC tools and concepts, especially control charts. The objective of this work is to determine the behavior of the production system of a brandy industry, monitoring the variable "alcohol content", in order to create subsidies that support decision-making. The theoretical framework was built to highlight the main applications, method used and legislation focused on this type of product. The control graphs used in this study, generated from samples collected by three classes (which has its work schedule divided into two shifts, shift A and shift B, the day in one class is working on shift A, another group is on shift B and the other is on shift B slack, reversing every other day), demonstrate that the alcohol content presents variability throughout the production of the sugar cane brandy. However, the company complies with the legislation for the alcohol content of the brandy, it is emphasized that the results indicate that there can be reduction of production costs and continue to meet the needs of the customer, if it adopts a greater control of its production process.