MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) |
Texto Completo: | https://periodicos.ufsm.br/reget/article/view/13044 |
Resumo: | The demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservation of meat. |
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MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEATRADIAÇÃO MICRO-ONDAS: APLICAÇÕES EM ALIMENTOS E IMPACTOS MICROBIOLÓGICOS NA CARNEEmerging technologiesmicrobiological impactsmeat.Tecnologias EmergentesImpactos MicrobiológicosCarnes.The demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservation of meat.A demanda por alimentos, especialmente pelo consumo de carnes e produtos cárneos, está impulsionada em países que estão em pleno desenvolvimento, entretanto os consumidores estão cada vez mais exigentes quanto à qualidade destes alimentos. Para corresponder a essa demanda, sem comprometer a segurança alimentar, várias alternativas de preservação têm sido propostas e investigadas com a finalidade de reduzir micro-organismos vegetativos comumente relacionados com doenças transmitidas por alimentos. A carne é um excelente substrato para o desenvolvimento microbiano, se comporta como um autêntico meio de cultura devido aos seus fatores intrínsecos e ambientais que permitem o desenvolvimento de inúmeros micro-organismos. A radiação não ionizante das micro-ondas apresenta-se como uma nova possibilidade para o controle microbiano de carnes e produtos cárneos. Essa radiação consiste na transferência de calor através de ondas eletromagnéticas na gama de 300 a 300.000 mega-hertz (MHz), promovidas por ondas de energia elétrica e magnéticaque movem-se juntas através do espaço. As micro-ondas apresentam diferentes aplicações na área de tecnologia dealimentos, tais como descongelamento, secagem, extração,pasteurização, descontaminação e desinfecção de utensílios, no entanto, os benefícios e limitações dessa tecnologia em uma aplicação industrial devem ser analisados e discutidos.Este estudo tem por objetivo revisar, investigar e discutir as aplicações gerais e específicas da radiação de micro-ondas como um método alternativo ou complementar aos métodos tradicionais de conservação de carne. Universidade Federal de Santa Maria2014-06-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufsm.br/reget/article/view/1304410.5902/2236117013044Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 18, 2014, SPECIAL EDITION: ALIMENTAÇÃO E SAÚDE – GRUPO DE PESQUISA EM AGRONEGÓCIOS – UFSM – CAMPUS DE SANTA MARIA – RS; 90-100Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 18, 2014, EDIÇÃO ESPECIAL: ALIMENTAÇÃO E SAÚDE – GRUPO DE PESQUISA EM AGRONEGÓCIOS – UFSM – CAMPUS DE SANTA MARIA – RS; 90-1002236-11702236-1170reponame:Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET)instname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMporhttps://periodicos.ufsm.br/reget/article/view/13044/pdfMenezes, Maria FernandaSimeoni, Caroline PosserPoletto, GabrielaBarin, JulianoCichoski, AlexandreMenezes, Cristianoinfo:eu-repo/semantics/openAccess2021-07-14T13:03:48Zoai:ojs.pkp.sfu.ca:article/13044Revistahttps://periodicos.ufsm.br/regetPUBhttps://periodicos.ufsm.br/reget/oaimarcelobdarosa@gmail.com||reget.ufsm@gmail.com2236-11702236-1170opendoar:2021-07-14T13:03:48Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT RADIAÇÃO MICRO-ONDAS: APLICAÇÕES EM ALIMENTOS E IMPACTOS MICROBIOLÓGICOS NA CARNE |
title |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
spellingShingle |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT Menezes, Maria Fernanda Emerging technologies microbiological impacts meat. Tecnologias Emergentes Impactos Microbiológicos Carnes. |
title_short |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
title_full |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
title_fullStr |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
title_full_unstemmed |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
title_sort |
MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT |
author |
Menezes, Maria Fernanda |
author_facet |
Menezes, Maria Fernanda Simeoni, Caroline Posser Poletto, Gabriela Barin, Juliano Cichoski, Alexandre Menezes, Cristiano |
author_role |
author |
author2 |
Simeoni, Caroline Posser Poletto, Gabriela Barin, Juliano Cichoski, Alexandre Menezes, Cristiano |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Menezes, Maria Fernanda Simeoni, Caroline Posser Poletto, Gabriela Barin, Juliano Cichoski, Alexandre Menezes, Cristiano |
dc.subject.por.fl_str_mv |
Emerging technologies microbiological impacts meat. Tecnologias Emergentes Impactos Microbiológicos Carnes. |
topic |
Emerging technologies microbiological impacts meat. Tecnologias Emergentes Impactos Microbiológicos Carnes. |
description |
The demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservation of meat. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufsm.br/reget/article/view/13044 10.5902/2236117013044 |
url |
https://periodicos.ufsm.br/reget/article/view/13044 |
identifier_str_mv |
10.5902/2236117013044 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufsm.br/reget/article/view/13044/pdf |
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 Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 18, 2014, SPECIAL EDITION: ALIMENTAÇÃO E SAÚDE – GRUPO DE PESQUISA EM AGRONEGÓCIOS – UFSM – CAMPUS DE SANTA MARIA – RS; 90-100 Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 18, 2014, EDIÇÃO ESPECIAL: ALIMENTAÇÃO E SAÚDE – GRUPO DE PESQUISA EM AGRONEGÓCIOS – UFSM – CAMPUS DE SANTA MARIA – RS; 90-100 2236-1170 2236-1170 reponame:Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) |
collection |
Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) |
repository.name.fl_str_mv |
Revista Eletrônica em Gestão Educação e Tecnologia Ambiental (REGET) - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
marcelobdarosa@gmail.com||reget.ufsm@gmail.com |
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