Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola
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| Data de Publicação: | 2018 |
| Tipo de documento: | Tese |
| Idioma: | por |
| Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
| Texto Completo: | https://rima.ufrrj.br/jspui/handle/20.500.14407/9245 |
Resumo: | O aquecimento ôhmico (AO) é uma tecnologia térmica emergente que consiste na passagem de corrente elétrica no próprio alimento, promovendo um rápido e homogêneo aquecimento, devido à conversão de energia elétrica em térmica. Em virtude da rápida taxa de aquecimento, o processo ôhmico apresenta vantagens em relação aos processos convencionais, como: a maior manutenção de compostos termossensíveis, compostos bioativos, redução da degradação da cor e de produtos da reação de Maillard (RPM’s), fatores importantes no processamento de produtos lácteos. Além do efeito térmico do AO, pode existir um efeito adicional não térmico (eletroporação) nas células microbianas, reduzindo a resistência térmica de microrganismos e possibilitando redução da intensidade térmica do processo. Assim, devido ao rápido e homogêneo aquecimento e a possível existência da eletroporação, o AO apresenta como uma tecnologia promissora de para o desenvolvimento de produtos lácteos. Neste sentido, o aquecimento ôhmico, sob diferentes condições de voltagem (45, 60 e 80 V à 60 Hz) e frequência (10, 100, 1000 Hz – 25 V), foi aplicado para pasteurizar bebida láctea de acerola em comparação ao processo convencional, sob mesmo perfil de temperatura (65°C/30 min), com o intuito de avaliar o efeito do AO sobre características físicas e químicas e reológicas da bebida láctea de acerola. Em geral os resultados foram afetados diretamente pelos parâmetros do tratamento. Baixas frequências (≤ 100 Hz) e baixas voltagens (< 45 V) resultaram em menores taxas de degradação do ácido ascórbico e da cor da bebida, contudo, em relação aos compostos bioativos, o AO à 1000 Hz resultou em maior manutenção dos compostos fenólicos e peptídeos bioativos. O AO pode promover aumento da viscosidade das bebidas, perfis lipídeos similares ao processamento convencional e menor formação de produtos da reação de Maillard no tratamento à 45 V – 60 Hz. No geral, o AO pode ser uma opção interessante para o processamento de bebidas lácteas de acerola |
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Cappato, Leandro PereiraCruz, Adriano Gomes da04825865755http://lattes.cnpq.br/2750728168418179Cruz, Adriano Gomes daFreitas, Mônica Queiroz dePerdomo, Denise Rosane AzeredoAraújo, Luciana Cardoso NogueiraEsmerino, Erick Almeida11661951784http://lattes.cnpq.br/01563153725880172023-12-21T18:36:54Z2023-12-21T18:36:54Z2018-11-05CAPPATO, Leandro Pereira. Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola. 2018. 66 f..Tese(Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2018.https://rima.ufrrj.br/jspui/handle/20.500.14407/9245O aquecimento ôhmico (AO) é uma tecnologia térmica emergente que consiste na passagem de corrente elétrica no próprio alimento, promovendo um rápido e homogêneo aquecimento, devido à conversão de energia elétrica em térmica. Em virtude da rápida taxa de aquecimento, o processo ôhmico apresenta vantagens em relação aos processos convencionais, como: a maior manutenção de compostos termossensíveis, compostos bioativos, redução da degradação da cor e de produtos da reação de Maillard (RPM’s), fatores importantes no processamento de produtos lácteos. Além do efeito térmico do AO, pode existir um efeito adicional não térmico (eletroporação) nas células microbianas, reduzindo a resistência térmica de microrganismos e possibilitando redução da intensidade térmica do processo. Assim, devido ao rápido e homogêneo aquecimento e a possível existência da eletroporação, o AO apresenta como uma tecnologia promissora de para o desenvolvimento de produtos lácteos. Neste sentido, o aquecimento ôhmico, sob diferentes condições de voltagem (45, 60 e 80 V à 60 Hz) e frequência (10, 100, 1000 Hz – 25 V), foi aplicado para pasteurizar bebida láctea de acerola em comparação ao processo convencional, sob mesmo perfil de temperatura (65°C/30 min), com o intuito de avaliar o efeito do AO sobre características físicas e químicas e reológicas da bebida láctea de acerola. Em geral os resultados foram afetados diretamente pelos parâmetros do tratamento. Baixas frequências (≤ 100 Hz) e baixas voltagens (< 45 V) resultaram em menores taxas de degradação do ácido ascórbico e da cor da bebida, contudo, em relação aos compostos bioativos, o AO à 1000 Hz resultou em maior manutenção dos compostos fenólicos e peptídeos bioativos. O AO pode promover aumento da viscosidade das bebidas, perfis lipídeos similares ao processamento convencional e menor formação de produtos da reação de Maillard no tratamento à 45 V – 60 Hz. No geral, o AO pode ser uma opção interessante para o processamento de bebidas lácteas de acerolaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESOhmic heating (OH) is an emerging thermal technology that consists of the passage of electric current in the food itself, promoting a rapid and homogeneous heating, due to the conversion of electric energy into thermal. Due to the rapid heating rate, the ohmic process presents advantages over conventional processes, such as: the higher maintenance of thermosensitive compounds, bioactive compounds, reduction of color degradation and the Maillard reaction products (MRP’s), important factors in product processing dairy products. In addition to the thermal effect of OH, there may be an additional non-thermal effect (electroporation) in the microbial cells, reducing the thermal resistance of microorganisms and the thermal intensity of the process. Thus, due to the rapid and homogeneous heating and the possible existence of electroporation, the OH presents as a promising technology for the development of dairy products. In this sense, the ohmic heating under different voltage conditions (45, 60 and 80 V - 60 Hz) and frequency (10, 100, 1000 Hz - 25 V) was applied to pasteurize whey acerola-flavoured drink in comparison to the conventional process , under the same temperature profile (65 °C/30 min), in order to evaluate the OH effect on physical and chemical and rheological characteristics. In general the results were directly affected by the treatment parameters. Low frequencies (≤ 100 Hz) and low voltages (< 45 V) resulted in lower degradation of ascorbic acid and beverage color; however, in relation to bioactive compounds, OH at 1000 Hz resulted in greater maintenance of phenolic compounds and peptides bioactive. 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D., & Surampalli, R. Y. (2015). Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnology Advances, 33, 756–774.https://tede.ufrrj.br/retrieve/65873/2018%20-%20Leandro%20Pereira%20Cappato.pdf.jpghttps://tede.ufrrj.br/jspui/handle/jspui/4831Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2021-07-06T13:46:08Z No. of bitstreams: 1 2018 - Leandro Pereira Cappato.pdf: 1818500 bytes, checksum: 6eb7d07dca85da41364d485f1e5ecbb3 (MD5)Made available in DSpace on 2021-07-06T13:46:08Z (GMT). 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| dc.title.por.fl_str_mv |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| dc.title.alternative.eng.fl_str_mv |
Effect of pasteurisation by ohmic heating on the chemical, physical and rheological characteristics of the acerola dairy beverage |
| title |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| spellingShingle |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola Cappato, Leandro Pereira Produtos lácteos tecnologia emergente aquecimento ôhmico emerging technology ohmic heating dairy products Ciência e Tecnologia de Alimentos |
| title_short |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| title_full |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| title_fullStr |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| title_full_unstemmed |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| title_sort |
Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola |
| author |
Cappato, Leandro Pereira |
| author_facet |
Cappato, Leandro Pereira |
| author_role |
author |
| dc.contributor.author.fl_str_mv |
Cappato, Leandro Pereira |
| dc.contributor.advisor1.fl_str_mv |
Cruz, Adriano Gomes da |
| dc.contributor.advisor1ID.fl_str_mv |
04825865755 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2750728168418179 |
| dc.contributor.referee1.fl_str_mv |
Cruz, Adriano Gomes da |
| dc.contributor.referee2.fl_str_mv |
Freitas, Mônica Queiroz de |
| dc.contributor.referee3.fl_str_mv |
Perdomo, Denise Rosane Azeredo |
| dc.contributor.referee4.fl_str_mv |
Araújo, Luciana Cardoso Nogueira |
| dc.contributor.referee5.fl_str_mv |
Esmerino, Erick Almeida |
| dc.contributor.authorID.fl_str_mv |
11661951784 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0156315372588017 |
| contributor_str_mv |
Cruz, Adriano Gomes da Cruz, Adriano Gomes da Freitas, Mônica Queiroz de Perdomo, Denise Rosane Azeredo Araújo, Luciana Cardoso Nogueira Esmerino, Erick Almeida |
| dc.subject.por.fl_str_mv |
Produtos lácteos tecnologia emergente aquecimento ôhmico emerging technology ohmic heating |
| topic |
Produtos lácteos tecnologia emergente aquecimento ôhmico emerging technology ohmic heating dairy products Ciência e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
dairy products |
| dc.subject.cnpq.fl_str_mv |
Ciência e Tecnologia de Alimentos |
| description |
O aquecimento ôhmico (AO) é uma tecnologia térmica emergente que consiste na passagem de corrente elétrica no próprio alimento, promovendo um rápido e homogêneo aquecimento, devido à conversão de energia elétrica em térmica. Em virtude da rápida taxa de aquecimento, o processo ôhmico apresenta vantagens em relação aos processos convencionais, como: a maior manutenção de compostos termossensíveis, compostos bioativos, redução da degradação da cor e de produtos da reação de Maillard (RPM’s), fatores importantes no processamento de produtos lácteos. Além do efeito térmico do AO, pode existir um efeito adicional não térmico (eletroporação) nas células microbianas, reduzindo a resistência térmica de microrganismos e possibilitando redução da intensidade térmica do processo. Assim, devido ao rápido e homogêneo aquecimento e a possível existência da eletroporação, o AO apresenta como uma tecnologia promissora de para o desenvolvimento de produtos lácteos. Neste sentido, o aquecimento ôhmico, sob diferentes condições de voltagem (45, 60 e 80 V à 60 Hz) e frequência (10, 100, 1000 Hz – 25 V), foi aplicado para pasteurizar bebida láctea de acerola em comparação ao processo convencional, sob mesmo perfil de temperatura (65°C/30 min), com o intuito de avaliar o efeito do AO sobre características físicas e químicas e reológicas da bebida láctea de acerola. Em geral os resultados foram afetados diretamente pelos parâmetros do tratamento. Baixas frequências (≤ 100 Hz) e baixas voltagens (< 45 V) resultaram em menores taxas de degradação do ácido ascórbico e da cor da bebida, contudo, em relação aos compostos bioativos, o AO à 1000 Hz resultou em maior manutenção dos compostos fenólicos e peptídeos bioativos. O AO pode promover aumento da viscosidade das bebidas, perfis lipídeos similares ao processamento convencional e menor formação de produtos da reação de Maillard no tratamento à 45 V – 60 Hz. No geral, o AO pode ser uma opção interessante para o processamento de bebidas lácteas de acerola |
| publishDate |
2018 |
| dc.date.issued.fl_str_mv |
2018-11-05 |
| dc.date.accessioned.fl_str_mv |
2023-12-21T18:36:54Z |
| dc.date.available.fl_str_mv |
2023-12-21T18:36:54Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| format |
doctoralThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
CAPPATO, Leandro Pereira. Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola. 2018. 66 f..Tese(Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2018. |
| dc.identifier.uri.fl_str_mv |
https://rima.ufrrj.br/jspui/handle/20.500.14407/9245 |
| identifier_str_mv |
CAPPATO, Leandro Pereira. Efeito da pasteurização por aquecimento ôhmico nas características químicas, físicas e reológicas em bebida láctea de acerola. 2018. 66 f..Tese(Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2018. |
| url |
https://rima.ufrrj.br/jspui/handle/20.500.14407/9245 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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