Ferramenta computacional para classificação quanto a qualidade do queijo parmesão

Abstract

The contamination of filamentous fungi in the cheese industry is a problem that happens mainly in the ripening stage, where the cheese is exposed to favorable conditions for fungi to multiply. Such contamination can cause financial losses in the industry because of downgraded product quality. This study aims to develop a software that will support an industry producer of Parmesan cheese, located in the state of Minas Gerais, and to classify their produced batches into 1st or 2nd class cheese. During the analysis, the company provided a production technician and the Parmesan cheese quality supervisor, who described the entire production process, from emphasizing the steps that most influence the product quality to helping with software development. Those professionals showed all the ideal ranges of physicalchemical factors involved in the production process and particularities, which are essential for the 1st class cheese production. All this meaningful information was considered in the software development process. After that, the need for web system was identified, due to the amount of users and also the advantages of having a software whose operation relies on a server. The software was created using the Model-View-Controller (MVC) pattern and developed using the .NET Framework, the programming language C#, SQL Server Compact Edition database, and with resources such as HTML, CSS, jQuery and Entity Framework. The final system provided to the company was a real-time monitoring batches in production, which gave information about failures with higher incidence and enabled the company to redirect batches classified as 2nd class to a different treatment in order to reduce financial losses. The result achieved with these technologies and resources is an intuitive, dynamic, responsive and resourceful software that performs the Parmesan cheese batch classification.