The importance of monitoring the identity and quality standards in fruit pulp industry / Importância da monitoração dos padrões de identidade e qualidade na indústria de polpa de fruta

• Autor(a) principal: de Farias Silva, Carlos Eduardo; University of Alagoas - Brazil University of Padova - Italy
• Data de Publicação: 2016
• Outros Autores: Moura, Edna Marinho de Oliveira; Universidade Federal de Alagoas, Andrade, Francine Pimentel de; Universidade Federal de Alagoas, Gois, Georgia Nayane Silva Belo; Universidade Federal de Alagoas, Silva, Izabelle Caroline Caetano da; Universidade Federal de Alagoas, Silva, Livia Manuela Oliveira da; Universidade Federal de Alagoas, Souza, José Edmundo Accioly de; Universidade Federal de Alagoas, Abud, Ana Karla de Souza; Universidade Federal de Sergipe
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/33
• topic: Food science and Technology; processing, quality control, good manufacturing practices

Due to the significant increase in consumption of fruits and their derivatives, it is necessary to invest in operations aimed at their use, minimizing the pre and post-harvest losses, due to its high perishability. The fruit processing pulp is a widely used technique because much of the population seeking convenience and a healthier diet, in addition to increase the product shelf life and can provide it to distant regions and periods off season. This study evaluated physicochemical and microbiological characteristics, in three consecutive months, 17 flavors of fruit pulp of a manufacturing company in order to use the final product control as a means to identify control gaps present in the acquisition of raw materials as well as during processing steps and packaging. It was noticed that about 60% of all pulps were unfit for human consumption, with the highest percentage in the physicochemical analysis (45%), followed by microbiological (30%). In the microbiological characteristics, the large amount of molds and yeasts suggest failure through cleaning and sanitizing fruits and in the processing area. For the physicochemical analysis, pH and total soluble solids content were the most alarming, verifying the possibility of water adittion (illegal) and acidulant excess, which causes the pulp loses its fruit identity. The most problematic fruits were pineapple, prune, cajá, cashew, graviola, guava and passion fruit. The control of the final product proved essential to the company's quality assurance.