Desenvolvimento de um mini defumador de alimentos

• Autor(a) principal: Pedral, Amanda de Lucena
• Data de Publicação: 2015
• Outros Autores: Leite, Thamyres Soares, Silva, Gabriel Francisco, Pagani, German Dário, Pagani, Alessandra Almeida Castro
• Tipo de documento: Artigo de conferência
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/7781
• topic: Mini defumador; Queijo coalho; Análises físico-químicas; Small smoker; Coalho cheese; Physico-chemical analyzes

Conventional smoking is a method used since ancient times for food preservation, currently, the term smoking the process of exposing food to smoke from aromatic woods. Brazil has a variety of cheeses and in the Northeast, coalho cheese is widely used among the delicacies of the cuisine of the region. The objective of this study was to develop a small smoker food and performing tests with the use of coalho cheese., in order to get a new product and verify the physical and chemical changes. Using industrial coalho cheese, held conventional smoking process using a small smoker. The physico-chemical analyzes showed significant differences in the parameters humidity, water activity and pH. It was concluded that the use of the small smoker is possible to develop a new food product.