Preliminary Tests and Soil Characterization: A Case Study on the Construction of a Food Industry

This paper explores the initial phases and processes involved in constructing a food industry in Divinópolis/MG, Brazil, focusing on a company supplying balanced meals. The study assesses the feasibility of construction, employing the civil engineering laboratory of UEMG/Campus Divinópolis for tasks such as topographical surveys and soil characterization. Various tests, including tactile-visual analysis, granulometry, Atterberg limit, U.S.C.S, HRB, and compaction, reveal a silty-clayey soil with low plasticity. These results support the selection of a direct footing foundation for the project. The importance of soil analysis before foundation decisions is emphasized, as it determines strength and composition predictability, crucial for load distribution. The paper also highlights the potential for soil liquefaction over time, underscoring the importance of anticipating future issues in soil-structure interaction.