Monitoramento e controle multivariado: gráfico T2 de Hotelling aplicado como instrumento de análise do açúcar utilizado no preparo de refrigerantes

Abstract

This work aims to study four measures associated with the quality of sugar used in soft drink production: color, turbidity, alcoholic floc, and filterability. To achieve this, multivariate statistical control techniques were applied, with emphasis on Hotelling’s T2 chart, in order to monitor these variables simultaneously and identify deviations that may compromise the standards required by the food industry. A comparative analysis between crystal and refined sugar types revealed that refined sugar exhibits greater stability and compliance with technical specifications. Therefore, refined sugar is more suitable for soft drink manufacturing, while crystal sugar shows greater variability – particularly in color and filterability – which may negatively affect the final product’s quality.