Storage under pressure of requeijão without refrigeration
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/13824 |
Resumo: | Storage under mild pressure of Requeijão, the traditional Portuguese whey cheese, a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. At a laboratorial scale, the whey cheese was stored during 4 and 8 hours, at different pressure levels (0.1, 100, and 150 MPa) and temperatures (25, 30, and 37 ºC), and the results were compared with refrigeration (4 ºC). A experiment in an industrial equipment was conducted, using Requeijão with similar sizes to those commercially available, for longer storage periods, 12 and 24 hours, under 100 MPa at room temperature (≈21 ºC), with the respective control under refrigeration. A post-hyperbaric storage study was performed, in which samples previously stored under refrigeration and at room temperatures under 0.1 and 100 MPa, for 24 hours, were then stored under refrigeration at atmosphere pressure, for three days. Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial counts, ≈3 Log10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, a microbial inactivation effect was observed for all microorganisms, being the lactic acid bacteria and Enterobacteriaceae reduced to counts below the detection limit. Hyperbaric storage in general maintained pH, water activity and lipid oxidation values, at levels similar to refrigeration, retaining also the colour of Requeijão. The experiment in an industrial equipment obtained similar results to those mentioned above, with a clear microbial growth inhibition and inactivation for all microorganism studied, at 12 and 24 hours of storage, comparatively to refrigeration. The results obtained in this study, shows that the storage under pressure of highly perishable foods, could be a possible energy costless alternative to refrigeration, with economical benefits for industries and ecological advantages. |
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Storage under pressure of requeijão without refrigerationBiotecnologia alimentarLacticíniosConservação dos alimentos - Alta pressãoStorage under mild pressure of Requeijão, the traditional Portuguese whey cheese, a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. At a laboratorial scale, the whey cheese was stored during 4 and 8 hours, at different pressure levels (0.1, 100, and 150 MPa) and temperatures (25, 30, and 37 ºC), and the results were compared with refrigeration (4 ºC). A experiment in an industrial equipment was conducted, using Requeijão with similar sizes to those commercially available, for longer storage periods, 12 and 24 hours, under 100 MPa at room temperature (≈21 ºC), with the respective control under refrigeration. A post-hyperbaric storage study was performed, in which samples previously stored under refrigeration and at room temperatures under 0.1 and 100 MPa, for 24 hours, were then stored under refrigeration at atmosphere pressure, for three days. Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial counts, ≈3 Log10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, a microbial inactivation effect was observed for all microorganisms, being the lactic acid bacteria and Enterobacteriaceae reduced to counts below the detection limit. Hyperbaric storage in general maintained pH, water activity and lipid oxidation values, at levels similar to refrigeration, retaining also the colour of Requeijão. The experiment in an industrial equipment obtained similar results to those mentioned above, with a clear microbial growth inhibition and inactivation for all microorganism studied, at 12 and 24 hours of storage, comparatively to refrigeration. The results obtained in this study, shows that the storage under pressure of highly perishable foods, could be a possible energy costless alternative to refrigeration, with economical benefits for industries and ecological advantages.O armazenamento sob pressões moderadas de Requeijão, o queijo de soro português, um alimento lácteo altamente perecível, foi avaliado como uma possível alternativa energeticamente menos dispendiosa do que a refrigeração. A nível laboratorial, o queijo de soro foi armazenado durante 4 e 8 horas, a diferentes pressões (0.1, 100 e 150 MPa) e temperaturas (25, 30 e 37 ºC), sendo os resultados comparados com a refrigeração (4 ºC). Foi ainda feito um estudo num equipamento industrial, com Requeijão de dimensões semelhantes aos comercializados, durante períodos maiores de armazenamento, 12 e 24 horas, a 100 MPa, à temperatura ambiente (≈21 ºC) com o respectivo controlo sob refrigeração. Realizou-se ainda um estudo pós armazenamento hiperbárico, no qual as amostras sob refrigeração e à temperatura ambiente a 0.1 e 100 MPa, após as 24 horas de armazenamento, foram armazenadas durante três dias sob refrigeração à pressão atmosférica. A análise microbiana demonstrou que o armazenamento durante 4 horas a 100 MPa manteve a carga microbiana semelhante à refrigeração e à carga inicial, ≈3 Log10 CFU/g, em todas as temperaturas estudadas. Ao aumentar a pressão para 150 MPa e o período de armazenamento para 8 horas, observou-se inactivação microbiana para todos os microrganismos, sendo que as bactérias ácido lácticas e Enterobacteriaceae foram reduzidas para valores abaixo dos limites de detecção (<1 unidade logarítimica). O armazenamento hiperbárico manteve o pH, actividade da água e os valores de oxidação lipídica, semelhantes aos da refrigeração, mantendo também a cor. O estudo com Requeijão de tamanho semelhante aos comerciais, obteve resultados semelhantes, com melhoria a nível de inibição e inactivação microbiana comparativamente à refrigeração, sem alterações a nível físico-químico e de cor. Considerando os resultados obtidos, o armazenamento sob pressão de alimentos altamente perecíveis, parece ser uma possível alternativa relativamente à refrigeração, com benefícios económicos para as indústrias e ecológicos para o ambiente.Universidade de Aveiro2018-07-20T14:00:48Z2014-08-18T00:00:00Z2014-08-182016-08-18T15:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10773/13824TID:201591154engDuarte, Ricardo Valenteinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T11:25:13Zoai:ria.ua.pt:10773/13824Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:49:34.921852Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Storage under pressure of requeijão without refrigeration |
title |
Storage under pressure of requeijão without refrigeration |
spellingShingle |
Storage under pressure of requeijão without refrigeration Duarte, Ricardo Valente Biotecnologia alimentar Lacticínios Conservação dos alimentos - Alta pressão |
title_short |
Storage under pressure of requeijão without refrigeration |
title_full |
Storage under pressure of requeijão without refrigeration |
title_fullStr |
Storage under pressure of requeijão without refrigeration |
title_full_unstemmed |
Storage under pressure of requeijão without refrigeration |
title_sort |
Storage under pressure of requeijão without refrigeration |
author |
Duarte, Ricardo Valente |
author_facet |
Duarte, Ricardo Valente |
author_role |
author |
dc.contributor.author.fl_str_mv |
Duarte, Ricardo Valente |
dc.subject.por.fl_str_mv |
Biotecnologia alimentar Lacticínios Conservação dos alimentos - Alta pressão |
topic |
Biotecnologia alimentar Lacticínios Conservação dos alimentos - Alta pressão |
description |
Storage under mild pressure of Requeijão, the traditional Portuguese whey cheese, a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. At a laboratorial scale, the whey cheese was stored during 4 and 8 hours, at different pressure levels (0.1, 100, and 150 MPa) and temperatures (25, 30, and 37 ºC), and the results were compared with refrigeration (4 ºC). A experiment in an industrial equipment was conducted, using Requeijão with similar sizes to those commercially available, for longer storage periods, 12 and 24 hours, under 100 MPa at room temperature (≈21 ºC), with the respective control under refrigeration. A post-hyperbaric storage study was performed, in which samples previously stored under refrigeration and at room temperatures under 0.1 and 100 MPa, for 24 hours, were then stored under refrigeration at atmosphere pressure, for three days. Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial counts, ≈3 Log10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, a microbial inactivation effect was observed for all microorganisms, being the lactic acid bacteria and Enterobacteriaceae reduced to counts below the detection limit. Hyperbaric storage in general maintained pH, water activity and lipid oxidation values, at levels similar to refrigeration, retaining also the colour of Requeijão. The experiment in an industrial equipment obtained similar results to those mentioned above, with a clear microbial growth inhibition and inactivation for all microorganism studied, at 12 and 24 hours of storage, comparatively to refrigeration. The results obtained in this study, shows that the storage under pressure of highly perishable foods, could be a possible energy costless alternative to refrigeration, with economical benefits for industries and ecological advantages. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-08-18T00:00:00Z 2014-08-18 2016-08-18T15:00:00Z 2018-07-20T14:00:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/13824 TID:201591154 |
url |
http://hdl.handle.net/10773/13824 |
identifier_str_mv |
TID:201591154 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de Aveiro |
publisher.none.fl_str_mv |
Universidade de Aveiro |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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