A aplicação da lean manufacturing para minimizar desperdícios nas linhas de produção de leite coco de uma indústria alimentícia

Abstract

The food industry faces significant challenges in the pursuit of operational efficiency and waste reduction. In this context, this thesis explores the application of Lean Manufacturing principles in coconut milk production lines—aiming to identify and minimize waste throughout the process—and will be used as a partial requirement for the completion of the Technological and Industrial Chemistry Course at the Federal University of Alagoas – AC Simões Campus. Initially, an effort was made to discuss the fundamental concepts of this methodology, emphasizing its relevance and specific benefits for the food sector. In this regard, Lean methodology is presented as a systematic approach to eliminating non-valueadding activities, optimizing resources, and improving the quality of the final product. Next, a detailed case study is conducted on the coconut milk production lines of a specific industry. From this, the main types of waste encountered are identified and analyzed, and based on the collected data, specific strategies for applying Lean Manufacturing to reduce each identified type of waste are proposed. The results obtained include not only waste reduction but also significant improvements in operational efficiency, cost reduction, increased productivity, and enhanced quality of the produced coconut milk. Furthermore, the challenges encountered during the implementation of changes and the strategies to overcome them are discussed. In summary, the final conclusions are presented, highlighting the benefits achieved through the application of Lean Manufacturing in coconut milk production lines and suggesting possible areas for future research and continuous improvements.