Proposal for Improvements to Increase Production Flow in the Sodium Lactate Obtaining Process in the Food Industry

Roberto Cesar Gomes Junior, Mateus Carvalho Amaral, Flávio Silva Machado 

(Federal Fluminense University, Brazil)

Abstract: The industrial segment of the food industry represented approximately 10.6% of the Brazilian GDP in 2022, according to ABIA data. Within this context, food additives, including lactic acid, are found. The latest report from Mordor Intelligence estimates a 4.2% growth in demand for lactic acid by 2026. In order to meet this growth, this work was developed. The problem-solving analysis method was applied in conjunction with other market methodologies and tools, such as fault tree analysis, FMEA, and statistical tools. The main focus of the study was to increase sodium lactate productivity to ensure customer demand is met in the coming years. Thus, the research aimed to assist the company in achieving maximum production capacity in obtaining sodium lactate with a production flow of 2,900 L/h. An FMEA was applied to the heat exchangers in the process, resulting in the identification of three failures, which were addressed through association with fault tree analysis. In conclusion, it was found that the model proposed by the MASP methodology was a strong driver for identifying root causes and eliminating them.

Key words: sodium lactate, MASP, heat exchangers, continuous improvement

JEL codes: L0