Cook-chill e cook freeze: uma revisão de literatura

Detalhes bibliográficos
Autor(a) principal: Bezerra, Brenda de Medeiros
Data de Publicação: 2017
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/40164
Resumo: The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with which they have consumed food. This "rush" drove people to seek quick and safe ways to feed, and this led restaurants and units that cater to this audience to find ways to meet the needs and urgencies population in this context. The need for a quick and safe food has raised food production systems able to meet these new realities. This work had the objective of carrying out a literary review about Cook-chill and cook freeze systems in order to analyze the studies that describe their effectiveness. This research, after analysis of systems Cook-chill and Cook-freeze, concluded that it contributes to the smooth running of as Power Units provides gains as reducing waste - water, energy and other raw materials used during the preparation - besides bringing benefits as regards the preservation of taste (organoleptic quality) and shelf life of products (shelf life). It was found also that the use of the systems helps to reduce oxidation, sobrecocção and evaporation occurred during the Cooking of food, since during the process - Cook-chill - the food after preparations are packaged in suitable containers - warm - following to this, a cooling or quick freezing, eliminating vegetative forms of bacteria, as the raw food is packaged. This process ensures the quality of fixation and preservation of the product, as it helps to preserve the sensorial and nutritional attributes of the food.
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spelling Bezerra, Brenda de Medeirosmedeiros, Gidyenne Christine Bandeira Silva defranco, Juliana Bianca MaiaNascimento, Annamaria Barbosa do2017-06-16T11:02:46Z2021-09-29T11:45:10Z2017-06-16T11:02:46Z2021-09-29T11:45:10Z20172010066278BEZERRA, Brenda de Medeiros. Cook-chill e Cook-freeze: uma revisão de literatura. 2016. 43 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2010https://repositorio.ufrn.br/handle/123456789/40164The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with which they have consumed food. This "rush" drove people to seek quick and safe ways to feed, and this led restaurants and units that cater to this audience to find ways to meet the needs and urgencies population in this context. The need for a quick and safe food has raised food production systems able to meet these new realities. This work had the objective of carrying out a literary review about Cook-chill and cook freeze systems in order to analyze the studies that describe their effectiveness. This research, after analysis of systems Cook-chill and Cook-freeze, concluded that it contributes to the smooth running of as Power Units provides gains as reducing waste - water, energy and other raw materials used during the preparation - besides bringing benefits as regards the preservation of taste (organoleptic quality) and shelf life of products (shelf life). It was found also that the use of the systems helps to reduce oxidation, sobrecocção and evaporation occurred during the Cooking of food, since during the process - Cook-chill - the food after preparations are packaged in suitable containers - warm - following to this, a cooling or quick freezing, eliminating vegetative forms of bacteria, as the raw food is packaged. This process ensures the quality of fixation and preservation of the product, as it helps to preserve the sensorial and nutritional attributes of the food.As inúmeras transformações ocorridas no contexto social, de uma maneira geral, têm provocado importantes mudanças na vida da população, e estas são percebidas principalmente, no contexto alimentar - tanto no que diz respeito à forma, como aos tipos e a regularidade com que se têm consumido os alimentos. Esse modo de vida impulsionou as pessoas a buscarem formas rápidas e seguras para se alimentarem, e isso levou restaurantes e unidades que atendem a esse público a encontrarem meios para suprir as necessidades e urgências da população, nesse contexto. A carência por uma alimentação rápida e segura fez surgir sistemas de produção de alimentos capazes de ir ao encontro dessas novas realidades. Sendo assim, este trabalho teve como objetivo realizar uma revisão literária acerca dos sistemas Cook-chill e cook freeze a fim de analisar os estudos que descrevem sua eficácia. Esta pesquisa, após análise dos sistemas dos Cook-chill e Cook-freeze, concluiu que o mesmo contribui para o bom andamento das Unidades de Alimentação pois proporciona ganhos como redução do desperdício - de água, de energia e demais matérias-primas utilizada durante o preparo – além de trazer benefícios no que diz respeito a preservação do sabor (qualidade organoléptica) e prazo de validade dos produtos (shelf life). Constatou-se ainda, que o uso dos sistemas contribui para a reduzir a oxidação, sobrecocção e evaporação ocorridas aquando do cozimento dos alimentos, uma vez que durante o processo - Cook-chill - os alimentos após preparados são acondicionados em embalagens próprias - a quente – seguindo-se a isso, um resfriamento ou congelamento rápidos, eliminando as formas vegetativas de bactérias, pois o alimento é embalado cru. Esse processo garante a qualidade na fixação e conservação do produto, pois contribui para preservação dos atributos sensoriais e nutricionais do alimento.Universidade Federal do Rio Grande do NorteUFRNBrasilNUTRIÇÃOnutriçãoalimentaçãounidade de alimentação e nutriçãocook-chillcook-freezeCNPQ::CIENCIAS DA SAUDECook-chill e cook freeze: uma revisão de literaturainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNTEXTCook-chillcokkfreeze_2017_Trabalho de Conclusão de Curso.txtExtracted texttext/plain77929https://repositorio.ufrn.br/bitstream/123456789/40164/1/Cook-chillcokkfreeze_2017_Trabalho%20de%20Conclus%c3%a3o%20de%20Curso.txtba19c850c0543ba49a4575f881a25f99MD51ORIGINALCook-chillcokkfreeze_2017_Trabalho de Conclusão de CursoTexto Completoapplication/octet-stream657835https://repositorio.ufrn.br/bitstream/123456789/40164/2/Cook-chillcokkfreeze_2017_Trabalho%20de%20Conclus%c3%a3o%20de%20Curso636fdb87ddf6db71570d5a0d98995133MD52LICENSElicense.txttext/plain756https://repositorio.ufrn.br/bitstream/123456789/40164/3/license.txta80a9cda2756d355b388cc443c3d8a43MD53123456789/401642021-09-29 08:45:10.678oai:https://repositorio.ufrn.br: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ório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-09-29T11:45:10Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pr_BR.fl_str_mv Cook-chill e cook freeze: uma revisão de literatura
title Cook-chill e cook freeze: uma revisão de literatura
spellingShingle Cook-chill e cook freeze: uma revisão de literatura
Bezerra, Brenda de Medeiros
nutrição
alimentação
unidade de alimentação e nutrição
cook-chill
cook-freeze
CNPQ::CIENCIAS DA SAUDE
title_short Cook-chill e cook freeze: uma revisão de literatura
title_full Cook-chill e cook freeze: uma revisão de literatura
title_fullStr Cook-chill e cook freeze: uma revisão de literatura
title_full_unstemmed Cook-chill e cook freeze: uma revisão de literatura
title_sort Cook-chill e cook freeze: uma revisão de literatura
author Bezerra, Brenda de Medeiros
author_facet Bezerra, Brenda de Medeiros
author_role author
dc.contributor.referees1.none.fl_str_mv medeiros, Gidyenne Christine Bandeira Silva de
dc.contributor.referees2.none.fl_str_mv franco, Juliana Bianca Maia
dc.contributor.author.fl_str_mv Bezerra, Brenda de Medeiros
dc.contributor.advisor1.fl_str_mv Nascimento, Annamaria Barbosa do
contributor_str_mv Nascimento, Annamaria Barbosa do
dc.subject.pr_BR.fl_str_mv nutrição
alimentação
unidade de alimentação e nutrição
cook-chill
cook-freeze
topic nutrição
alimentação
unidade de alimentação e nutrição
cook-chill
cook-freeze
CNPQ::CIENCIAS DA SAUDE
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS DA SAUDE
description The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with which they have consumed food. This "rush" drove people to seek quick and safe ways to feed, and this led restaurants and units that cater to this audience to find ways to meet the needs and urgencies population in this context. The need for a quick and safe food has raised food production systems able to meet these new realities. This work had the objective of carrying out a literary review about Cook-chill and cook freeze systems in order to analyze the studies that describe their effectiveness. This research, after analysis of systems Cook-chill and Cook-freeze, concluded that it contributes to the smooth running of as Power Units provides gains as reducing waste - water, energy and other raw materials used during the preparation - besides bringing benefits as regards the preservation of taste (organoleptic quality) and shelf life of products (shelf life). It was found also that the use of the systems helps to reduce oxidation, sobrecocção and evaporation occurred during the Cooking of food, since during the process - Cook-chill - the food after preparations are packaged in suitable containers - warm - following to this, a cooling or quick freezing, eliminating vegetative forms of bacteria, as the raw food is packaged. This process ensures the quality of fixation and preservation of the product, as it helps to preserve the sensorial and nutritional attributes of the food.
publishDate 2017
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2021-09-29T11:45:10Z
dc.date.available.fl_str_mv 2017-06-16T11:02:46Z
2021-09-29T11:45:10Z
dc.date.issued.fl_str_mv 2017
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dc.identifier.citation.fl_str_mv BEZERRA, Brenda de Medeiros. Cook-chill e Cook-freeze: uma revisão de literatura. 2016. 43 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2010
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/40164
identifier_str_mv 2010066278
BEZERRA, Brenda de Medeiros. Cook-chill e Cook-freeze: uma revisão de literatura. 2016. 43 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2010
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dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv NUTRIÇÃO
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