Xenos Ltd. is a technology driven food company, that specializes in aseptic processing and packaging beverage products in bottles. Their aseptic filling technology is based on packaging sterilization with combined treatments of oxidizing agents and Ultraviolet radiation. Recent research studies have suggested that there is a synergistic effect of hydrogen peroxide (0.5 – 1 %) plus UV on inactivation of microorganisms including spores. Advantages of the combined treatment include rapid inactivation, minimum hydrogen peroxide residue in products, with the method being applicable to a wide range of packaging types. Based on this principle, a unique aseptic packaging technique has been developed by Xenos Ltd., which utilizes the combination of vaporized Perform (a commercial sterilizing agent manufactured by Orica Chemnet containing 25% hydrogen peroxide and 5% peracetic acid) and UV radiation at 7.5 – 12.5 W/m2. The aim of the project was to improve and validate the effectiveness of the packaging sterilization process through challenge tests. Challenge tests were conducted using Bacillus subtilis spores as the test microorganism to determine the log reductions delivered by the packaging sterilization system. The tests were firstly carried out on a pilot plant scale aseptic filling machine, in order to test the sterility of the small scale system, and investigate processing parameters (operational conditions) which could affect and improve sterility. The established operational conditions for achieving target sterility were used for designing and modifying an upgrade aseptic packaging system. Finally validation of the upgrade packaging sterilization system was conducted through challenge tests to prove sterility. It is highly recommended that in order to ensure sterility, the packaging sterilization system with vaporized Perform plus UV treatment must meet the requirements listed below during the sterilization process:  Hydrogen peroxide concentration of Perform condensate on bottles (after steaming) is best within 0.5 – 1 %;  Perform loading level should be minimum 300 mg/bottle after vaporized Perform treatment;  UV treatment time applied is greater than 2 seconds during UV treatment;  At least 20 seconds of penetration time (time between Perform treatment and UV treatment) should be allowed. The upgrade sterilization system used by Xenos Ltd. has been improved to meet the above operational conditions. With spore loading level of 106 per bottle and 105 per cap, the system is able to deliver at least a 6 log reduction of B. subtilis spores on PET or glass bottles and a 5 log reduction on bottle caps. Moruzzi et al. (2000) stated that at least a 4 log reduction is commercially required for an aseptic packaging process. Therefore, the system’s sterility would meet the commercial acceptable sterility.

La sang de porc és un subproducte comestible que es genera als escorxadors industrials durant el procés d'obtenció de la canal. Aquest subproducte es caracteritza per presentar una elevada càrrega contaminant i, degut a l'elevat volum que es genera, és necessari trobar estratègies que permetin la seva revaloració i aprofitament, a la vegada que disminuïm la contaminació ambiental i les despeses que es deriven del seu processament abans de l'abocament.La fracció cel·lular (FC) constitueix el 40 % de la sang de porc i conté principalment l'hemoglobina (Hb), que representa al voltant del 90 % del contingut en proteïna d'aquesta fracció (un 35 % aproximadament). L'elevat percentatge en proteïna i en ferro, i les seves bones propietats funcionals fan que l'aprofitament d'aquest subproducte com a primera matèria o ingredient de la indústria alimentària sigui una alternativa molt útil a l'hora de reduir les despeses de la indústria càrnia, sempre que es resolguin els problemes de l'enfosquiment i dels sabors estranys que pot conferir la FC quan s'addiciona a productes alimentaris. Una altra possible utilització de la FC és aprofitar les propietats colorants de l'Hb o del grup hemo, com a colorant d'origen natural en diversos productes alimentaris.Els objectius del present treball eren, en primer lloc, determinar les millors condicions d'aplicació del procés de conservació de la FC mitjançant la deshidratació per atomització i caracteritzar físico-químicament i microbiològica el concentrat d'Hb en pols. En segon lloc, avaluar l'eficàcia de diferents additius antioxidants i/o segrestants del ferro per prevenir l'enfosquiment que pateix la FC durant la deshidratació. En tercer lloc, aplicar tractaments d'altes pressions hidrostàtiques com a procés d'higienització i avaluar els efectes d'aquest tractament sobre la microbiota contaminant, el color i les propietats funcionals de la FC. Finalment, desenvolupar un procés d'obtenció d'hidrolitzats proteics descolorats a partir de l'Hb amb la finalitat d'utilitzar-los com a ingredients nutricionals i/o funcionals.La millor temperatura de deshidratació per atomització de la FC hemolitzada era 140ºC. La FC en pols presentava un contingut en humitat del 5,3 % i un percentatge de solubilitat proteica del 96 %. La deshidratació per atomització induïa canvis en l'estructura nativa de l'Hb i, per tant, un cert grau de desnaturalització que pot conduir a una disminució de les seves propietats funcionals. L'extracte sec de la FC en pols estava composat per un 94,6 % de proteïna, un 3 % de sals minerals i un 0,7 % de greix. Els valors CIE L*a*b* del color de la FC en pols eren força constants i reflectien el color vermell marró fosc d'aquesta, a causa de l'oxidació del ferro hèmic que es produeix durant la deshidratació.La càrrega contaminant de la FC fresca de la sang de porc era força elevada i el tractament d'hemòlisi amb ultrasons i la centrifugació posterior no produïen una reducció significativa de la microbiota contaminant, obtenint un producte amb uns recomptes microbiològics de l'ordre de 106 ufc·mL-1. La deshidratació per atomització produïa una disminució d'una unitat logarítmica dels recomptes totals de la FC hemolitzada. Tanmateix, el producte en pols encara reflectia l'elevada contaminació de la primera matèria, fet que condiciona negativament la seva utilització com a ingredient alimentari, a no ser que es millorin les condicions de recollida de la sang a l'escorxador o que aquesta o la FC es sotmeti a algun tractament d'higienització prèviament a la deshidratació.Les isotermes de sorció a 20ºC de la FC en pols tenien forma sigmoïdal i una histèresi estreta i llarga. L'equació GAB és un bon model matemàtic per ajustar les dades de sorció obtingudes experimentalment i determinar la isoterma d'adsorció de la FC deshidratada per atomització. El percentatge d'humitat de la FC deshidratada a 140ºC es corresponia a un valor d'aw a 20 ºC d'aproximadament el 0,16. Tenint en compte que estava per sota dels valors d'aw corresponents a la capa monomolecular, es pot garantir la conservació a temperatura ambient del producte, sempre que s'envasi en recipients tancats que no permetin l'entrada d'humitat de l'exterior.De l'estudi de la possible estabilització del color de la FC deshidratada per atomització mitjançant l'addició d'antioxidants i/o segrestants de ferro, es va observar que només l'àcid ascòrbic, la glucosa, l'àcid nicotínic i la nicotinamida, tenien efectes positius sobre el color del producte en pols. L'ascòrbic i la glucosa no milloraven la conservació del color de l'Hb però disminuïen l'enfosquiment que es produeix durant la deshidratació, amb la qual cosa es pot obtenir un producte en pols de color marró més clar. L'addició de dextrina o L-cisteïna no disminuïa l'enfosquiment ni evitava el canvi de color de l'Hb. L'àcid nicotínic i la nicotinamida protegien el color de l'Hb durant el procés de deshidratació i l'emmagatzematge de la FC en pols.Les millors condicions d'aplicació del tractament amb altes pressions hidrostàtiques (HHP) sobre la FC eren 400 MPa, a 20ºC, durant 15 minuts, perquè produïen una millora significativa de la qualitat microbiològica, no afectaven negativament al color, no comprometien gaire la solubilitat proteica l'Hb i, malgrat que produïen un augment de la viscositat, la FC romania fluida després del tractament. Aquest tractament permetia una reducció de la microbiota contaminant de la FC d'entre 2 i 3 unitats logarítmiques. L'aplicació de l'alta pressió i la posterior deshidratació per atomització permetien obtenir un producte en pols amb recomptes totals de l'ordre de 2,8 unitats logarítmiques. El color de la FC pressuritzada en pols era igual que el de la FC control deshidratada, perquè ambdues mostres presentaven la mateixa susceptibilitat a l'oxidació del grup hemo produïda per la deshidratació.L'alta pressió incrementava la susceptibilitat de l'Hb als efectes desnaturalitzants de la deshidratació, fonamentalment a pH 7 (PIE), ja que es va observar una disminució de la solubilitat proteica a pH neutre després dels 2 processos tecnològics. La FC en pols presentava una màxima capacitat escumant al PIE de l'Hb. L'aplicació del tractament HHP produïa una disminució de la capacitat escumant de la FC en pols, però no tenia efectes negatius sobre l'estabilitat de l'escuma formada. Tampoc es van observar efectes negatius del tractament HHP sobre l'activitat emulsionant de l'Hb. La màxima activitat emulsionant de l'Hb s'aconseguia amb una concentració de FC en pols de l'1,5 % a pH 7 i de l'1 % a pH 4,5. Les pastes obtingudes per escalfament de la FC presentaven característiques molt diferenciades depenent del pH. A pH neutre es formaven unes pastes dures i consistents, mentre que a pH àcid les pastes eren poc consistents, molt adhesives i més elàstiques que les anteriors. Aquestes tenien una capacitat de retenció d'aigua molt superior que les de pH 7, en les quals l'aigua quedava retinguda per capil·laritat. La textura i capacitat de retenció d'aigua de les pastes tampoc eren afectades pel tractament HHP.El tractament HHP incrementava l'activitat de la Tripsina sobre l'Hb quan el substrat i l'enzim es tractaven conjuntament i afavoria el procés d'obtenció d'hidrolitzats descolorats a partir de la FC, la qual cosa permetia assolir el mateix grau de descoloració amb una dosi d'enzim inferior. El tractament d'hidròlisi de la FC amb la utilització combinada de Tripsina seguida d'un tractament amb Pepsina permetia l'obtenció d'un hidrolitzat proteic d'Hb descolorat i hidrolitzava completament la globina, donant lloc a 2 pèptids de 10,8 i 7,4 KDa. Val a dir que també produïa un 60 80 % de nitrogen soluble en TCA, constituït fonamentalment per pèptids petits i aminoàcids lliures.Els hidrolitzats trípsics i pèpsics d'Hb, obtinguts a partir de FC no pressuritzada i deshidratats per atomització a 180ºC, eren de color blanc i tenien un contingut en humitat del 4,7 %, un 84,2 % de proteïna i 9,7 % de sals minerals. El procés d'hidròlisi permetia una reducció considerable de la contaminació de la FC, obtenint un producte en pols amb uns recomptes totals de l'ordre de 102-103 ufc·g-1. Pel que fa a la funcionalitat dels hidrolitzats d'Hb deshidratats per atomització, aquests presentaven una elevada solubilitat proteica a pH 5 i 7 i romanien solubles després d'un escalfament a 80ºC durant 30 min. Tanmateix, aquesta hidròlisi afectava molt negativament la capacitat de mantenir escumes estables i l'activitat emulsionant. / La sangre de cerdo es un subproducto comestible generado en los mataderos industriales durante el proceso de obtención de la canal. Este subproducto se caracteriza por presentar una elevada carga contaminante y debido a los grandes volúmenes que se generan, es necesario encontrar estrategias que permitan su revalorización y aprovechamiento. A su vez, se diminuye la contaminación ambiental y los gastos que se derivan de su procesamiento antes del vertido.La fracción celular (FC) constituye el 40 % de la sangre de cerdo y contiene principalmente la hemoglobina (Hb), que representa cerca del 90 % del contenido en proteína de esta fracción (un 35 % aproximadamente). El elevado porcentaje en proteína y en hierro, y sus buenas propiedades funcionales hacen que el aprovechamiento de este subproducto como materia primera o ingrediente de la industria alimentaria sea una alternativa muy útil para reducir los gastos de la industria cárnica, siempre que se resuelvan los problemas de oscurecimiento i de sabores extraños que puede conferir la FC cuando se adiciona a productos alimentarios. Otra posible utilización de la FC es aprovechar las propiedades colorantes de la Hb o del grupo hemo, como colorante de origen natural en diversos productos alimentarios.Los objetivos del presente trabajo eran, en primer lugar, determinar las mejores condiciones de aplicación del proceso de conservación de la FC mediante la deshidratación por atomización y caracterizar físico-química y microbiológicamente el concentrado de Hb en polvo. En segundo lugar, evaluar la eficacia de diferentes aditivos antioxidantes y/o quelantes de hierro para prevenir el oscurecimiento que sufre la FC durante la deshidratación. En tercer lugar, aplicar tratamientos de altas presiones hidrostáticas como un proceso de higienización y evaluar los efectos de este tratamiento sobre la microbiota contaminante, el color y las propiedades funcionales de la FC. Finalmente, desarrollar un proceso de obtención de hidrolizados proteicos decolorados a partir de la Hb con la finalidad de utilizarlos como ingredientes nutricionales y/o funcionales.La mejor temperatura de deshidratación por atomización de la FC hemolizada era 140ºC. La FC en polvo presentaba un contenido en humedad del 5,3 % y un porcentaje de solubilidad proteica del 96 %. La deshidratación por atomización inducía cambios en la estructura nativa de la Hb y, por tanto, un cierto grado de desnaturalización que puede conducir a una disminución de sus propiedades funcionales. El extracto seco de la FC en polvo estaba compuesto por un 97 % de proteína, un 3 % de sales minerales y un 0,7 % de grasa. Los valores CIE L*a*b* del color de la FC en polvo eran bastante constantes y reflejaban su color rojo marrón oscuro, debido a la oxidación del hierro hémico que se produce durante la deshidratación.La carga contaminante de la FC fresca de la sangre de cerdo era bastante elevada y el tratamiento de hemólisis con ultrasonidos y la centrifugación posterior no producían una reducción significativa de la microbiota contaminante, obteniéndose un producto con unos recuentos microbiológicos del orden de 106 ufc·mL-1. La deshidratación por atomización producía una disminución de 1 unidad logarítmica de los recuentos totales de la FC hemolizada. Sin embargo, el producto en polvo aún reflejaba la elevada contaminación de la materia primera, hecho que condiciona negativamente su utilización como ingrediente alimentario, a no ser que se mejoren las condiciones de recogida de la sangre en el matadero o que esta o la FC se someta a algún tratamiento de higienización previamente a la deshidratación.Las isotermas de sorción a 20ºC de la FC en polvo tenían forma sigmoidal i una histéresis estrecha y larga. La ecuación GAB es un buen modelo matemático para ajustar los datos de sorción obtenidos experimentalmente y determinar la isoterma de adsorción de la FC deshidratada por atomización. El porcentaje de humedad de la FC deshidratada a 140ºC se correspondía a un valor de aw a 20ºC de aproximadamente el 0,16. Teniendo en cuenta que estaba por debajo de los valores de aw correspondientes a la capa monomolecular, se puede garantizar la conservación a temperatura ambiente del producto, siempre que se envase en recipientes cerrados que no permitan la entrada de humedad del exterior.Del estudio de la posible estabilización del color de la FC deshidratada por atomización mediante la adición de ácido ascórbico y/o secuestrantes de hierro, se observó que sólo el ácido ascórbico, la glucosa, el ácido nicotínico y la nicotinamida, tenían efectos positivos sobre el color del producto en polvo. El ascórbico y la glucosa no mejoraban la conservación del color de la Hb pero disminuían el oscurecimiento que se produce durante la deshidratación, con lo cual se puede obtener un producto en polvo de color marrón más claro. La adición de dextrina o L-cisteína no disminuía el oscurecimiento ni evitaba el cambio de color de la Hb. El ácido nicotínico y la nicotinamida protegían el color de la Hb durante la deshidratación y el almacenaje de la FC en polvo.Las mejores condiciones de aplicación del tratamiento con altas presiones hidrostáticas (HHP) sobre la FC eran 400 MPa, a 20ºC, durante 15 min, porque producían una mejora significativa de la calidad microbiológica, no afectaban negativamente al color, no comprometían mucho la solubilidad proteica de la Hb y, aunque producían un aumento de la viscosidad, la FC permanecía fluida después del tratamiento. Este tratamiento permitía una reducción de la microbiota contaminante de la FC de entre 2 y 3 unidades logarítmicas. La aplicación de la alta presión y la posterior deshidratación permitían obtener un producto en polvo con recuentos totales del orden de 2,8 unidades logarítmicas. El color de la FC presurizada en polvo era igual que el de la FC control deshidratada, porque ambas muestras presentaban la misma susceptibilidad a la oxidación del grupo hemo producida por la deshidratación.La alta presión incrementaba la susceptibilidad de la Hb a los efectos desnaturalizantes de la deshidratación, fundamentalmente a pH 7 (PIE), ya que se observó una disminución de la solubilidad proteica a pH neutro después de los 2 procesos tecnológicos. La FC en polvo presentaba una máxima capacidad espumante al PIE de la Hb. La aplicación del tratamiento HHP producía una disminución de la capacidad espumante de la FC en polvo, pero no tenía efectos negativos sobre la estabilidad de la espuma formada. Tampoco se observaron efectos negativos del tratamiento HHP sobre la actividad emulsionante de la Hb. La máxima actividad emulsionante de la Hb se conseguía con una concentración de FC en polvo del 1,5 % a pH 7 y del 1 % a pH 4,5. Las pastas formadas por calentamiento de la FC presentaban características muy diferenciadas dependiendo del pH. A pH neutro se formaban unas pastas duras y consistentes, mientras que a pH ácido las pastas eran poco consistentes, muy adhesivas y más elásticas que las anteriores. Estas tenían una capacidad de retención de agua muy superior que las de pH 7, en las cuales el agua quedaba retenida por capilaridad. La textura y capacidad de retención de agua de las pastas tampoco eran afectadas por el tratamiento HHP.El tratamiento HHP incrementaba la actividad de la Tripsina sobre la Hb cuando el substrato y la enzima se trataban conjuntamente y favorecía el proceso de obtención de hidrolizados decolorados a partir de la FC, lo cual permitía conseguir el mismo grado de decoloración con una dosis de enzima inferior. El tratamiento de hidrólisis de la FC con la utilización combinada de Tripsina seguida de un tratamiento con Pepsina permitía la obtención de un hidrolizado proteico de Hb decolorado y hidrolizaba completamente la globina, dando lugar a 2 péptidos de 10,8 y 7,4 KDa. También producía un 60-80 % de nitrógeno soluble en TCA, constituido fundamentalmente por péptidos y aminoácidos libres.Los hidrolizados trípsicos y pépsicos de Hb, obtenidos a partir de FC no presurizada, deshidratados por atomización a 180ºC, eran de color blanco y tenían un contenido en humedad del 4,7 %, un 84,2 % de proteína y un 9,7 % de sales minerales. El proceso de hidrólisis permitía una reducción considerable de la contaminación de la FC, obteniendo un producto en polvo con recuentos totales del orden de 102-103 ufc·g-1. Con respecto a la funcionalidad de los hidrolizados de Hb deshidratados por atomización, estos presentaban una elevada solubilidad proteica a pH 5 y 7 y permanecían solubles después de un calentamiento a 80ºC durante 30 min. Sin embargo, esta hidrólisis afectaba muy negativamente la capacidad de mantener espumas estables y la actividad emulsionante. / Porcine blood is an edible by-product generated in a great volume in industrial abattoirs during the carcass obtaining process. This by-product is highly contaminant if it is considered and treated as waste and dumped. Therefore, it is necessary to find strategies that permit its valorization and exploitation. This would allow, at the same time, to reduce the environmental impact and the expenses derived from the processing, always necessary prior to its dumping.The red blood cells fraction (RBC) constitutes the 40 % of porcine blood and mainly contains the haemoglobin (Hb), which represents the 90 % of the protein content of this fraction (approximately 35 %). The high iron and protein contents as well as to its good functional properties make the RBC interesting as a food ingredient, provided that the dark colour and blood flavour problems, which appear when it is added to food products, would be solved. Another possibility would be to use RBC as a natural colorant in several food products by taking advantage of the colorant properties of haemoglobin or haem group.The aims of the present work were, first, to determine the best conditions for the application of spray drying to the RBC as a preservation process and to characterise the Hb concentrate powder by means of physical-chemical and microbiological analyses. The second objective was to evaluate the efficiency of different antioxidants and/or iron chelating agents in order to prevent the darkening of RBC during dehydration. The third objective was to apply a high hydrostatic pressure treatment as an hygienisation process, and to evaluate the effects of this treatment on contaminating microbiota, the colour and the functional properties of RBC. Finally, to develop a process to obtain discoloured protein hydrolysates from the Hb with the purpose of using them as nutritional and/or functional ingredients.The best spray-drying temperature of the haemolysate RBC was 140ºC. Spray-dried RBC presented a moisture content of 5.3 % and a protein solubility of 96 %. Spray drying induced changes in the native Hb structure and, therefore, certain denaturation degree that can lead to a decrease of its functional properties. The dry matter of powdered RBC was composed of 94.6 % of protein, 3 % of mineral salts and 0.7 % of fat. The CIE L*a*b* colour parameters of spray-dried RBC were quite constants and reflected their dark red brown colour due to the oxidation of the haeminic iron that takes place during the spray-drying.Raw RBC fraction from porcine blood had a quite high microbiological contamination level. The ultrasound haemolysis treatment and the later centrifugation did not significantly reduce the contaminating microbiota, the product obtained had microbiological counts around 106 cfu·mL-1. Spray drying decreased in one logarithmic unit the total counts of haemolysated RBC. However, the dried product still reflected the high contamination of the raw material. This negatively determines its utilisation as a food ingredient unless the conditions of blood collection are improved or some hygienisation treatment is applied to the RBC prior to dehydration.The sorption isotherms of spray dried RBC at 20ºC presented a sigmoidal shape and a narrow and long hysteresis. The GAB equation was found to be a good mathematical model to fit the sorption data obtained experimentally and to determine adsorption isotherm of spray dried RBC. The moisture content of dried RBC at 140ºC corresponded approximately to a aw value of 0.16 at 20ºC. Since it is below the values of aw corresponding to the monomolecular layer, we can guarantee the preservation of the product at room temperature, provided it is packaged in closed containers that do not allow the humidity entrance from outside.The study of the possible stabilisation of the spray dried RBC colour, by means of the addition of antioxidants and/or iron chelators, showed that only ascorbic acid, glucose, nicotinic acid and nicotinamide, had positive effects on the colour of the dried product. Although ascorbic acid and glucose did not improve the colour preservation, they decreased the darkening occurring during the dehydration and consequently, a lighter dried product was obtained. Dextrin or cisteine addition neither decreased darkening nor prevented the Hb colour change. Nicotinic acid and nicotinamide protected the colour of Hb during the dehydration and the storage of the dried RBC.The best application conditions of the high hydrostatic pressure treatment (HHP) on the RBC were 400 MPa for 15 minutes at 20ºC. This treatment produced a significant improvement of the microbiological quality (2-3 log10 reduction). The HHP treatment did not have any negative effects on the colour and the solubility of Hb and, although a slightly increase in viscosity was produced, the RBC remained fluid after the treatment. The application of high pressure and later dehydration allowed obtaining a dried product with total microbial counts of 2.8 logarithmic units. The colour of the pressurised and spray dried RBC and of the non-pressurised one was the same, because both samples presented the same susceptibility to the oxidation of the haem group produced by the dehydration.The application of high pressure increased the susceptibility of Hb with respect to the denaturant effects of dehydration, mainly at pH 7 (IEP), since, after both technological processes, a decrease in protein solubility at neutral pH was observed. Spray dried RBC had a maximum foaming capacity at the IEP of Hb. The application of HHP treatment decreased the foaming capacity of dried RBC, but it did not have any negative effects on the stability of the formed foam. Neither a negative effect of the application of the HHP treatment on emulsifying activity of Hb was observed. The maximum emulsifying activity of Hb was reached with a 1.5 % of dried RBC at pH 7 and 1 % at pH 4.5. The pastes induced by heating presented very different characteristics depending on the pH. At neutral pH, hard and consistent pastes were formed, whereas at acid pH, the pastes were less consistent, more adhesive and more elastic than the previous ones. The latter had higher water holding capacity than those of pH 7 pastes, in which, the water was retained by capillarity. The texture and the water holding capacity of pastes were not affected by the application of the HHP treatment.The application of the HHP treatment increased the activity of tripsin on Hb when the substrate and the enzyme were treated jointly. This treatment favoured the production of discoloured hydrolysates from the RBC, allowing to reach the same discoloration degree with a lower enzyme dosage. The hydrolysis treatment of the RBC, with the combined utilisation of tripsin followed by a treatment with pepsin, allowed obtaining a discoloured hydrolysate and completely hydrolysed globin, giving two peptides of 10.8 and 7.4 KDa. In addition, it also produced a 60-80 % of soluble nitrogen in TCA, constituted mainly by small peptides and free aminoacids.The trypsic and pepsic Hb hydrolysates, obtained from non-pressurised RBC and spray dried at 180ºC, were white and they had a moisture content of 4.7 %, 84.2 % of protein and 9.7 % of mineral salts. The hydrolysis process produced a substantial reduction of the RBC contamination, obtaining a dried product with total microbial counts of about 102-103 cfu·g-1. Concerning the functionality of spray dried Hb hydrolysates, they presented a high protein solubility at pH 5 and 7 and remained soluble after heating for 30 min at 80ºC. Nevertheless, this hydrolysis negatively affected both the capacity to maintain stable foams and the emulsifying activity.

A shelf life trial using a fully balanced factorial experimental design was used to analyse the effects of acidity and light on broccoli juice made on a semi commercial scale over an eight week period in simulated retail refrigerated storage conditions. The research focused on making broccoli juice on a pilot scale, and what happens to the colour, composition and flavour during storage. A pilot scale production of pasteurised broccoli juice was conducted and the juice satisfied microbiological safety limits for the eight week shelf life trial in retail storage conditions. The stability of the green colour of fresh broccoli through processing and storage was assessed. Neutral broccoli juice remained green for four weeks before the colour became more yellow. The acidified juice became yellow on acidification and did not change significantly during storage. Dietary fibre and pectin levels did not change during storage. Chlorophyll and carotenoids levels decreased during storage and were directly influencing the colour changes in the juices. Ascorbic acid levels decreased significantly during processing resulting in low ascorbic acid levels (12 - 15 mg /100ml of juice) at the start of the shelf life trial and dropped further to 2-6 mg /100ml of juice after eight weeks. Acidification and storage in the dark had a protective effect on the degradation of ascorbic acid with only a 58% reduction in ascorbic acid levels compared to an 84% reduction in neutral light stored broccoli juice. The effect of processing and storage on the flavour of the beverage was assessed using a trained sensory panel providing descriptive analysis. The sensory profiles for neutral and acidified juices were extremely different with the unbalanced acidity suppressing the perception of the basic tastes, sweet, salty and bitter. The neutral juice sensory profile only changed slightly in aroma attributes during storage for seven weeks. The astringent aftertaste of the acidified juice increased while the broccoli smell decreased during storage. The results from this research indicate that the production of a broccoli juice with a yellow green colour and some retained nutritional components is achievable with a refrigerated (4 °C) shelf life of 30 days in light excluding glass packaging. The neutral juice is recommended as it was greener and had a broccoli flavour.A shelf life trial using a fully balanced factorial experimental design was used to analyse the effects of acidity and light on broccoli juice made on a semi commercial scale over an eight week period in simulated retail refrigerated storage conditions. The research focused on making broccoli juice on a pilot scale, and what happens to the colour, composition and flavour during storage. A pilot scale production of pasteurised broccoli juice was conducted and the juice satisfied microbiological safety limits for the eight week shelf life trial in retail storage conditions. The stability of the green colour of fresh broccoli through processing and storage was assessed. Neutral broccoli juice remained green for four weeks before the colour became more yellow. The acidified juice became yellow on acidification and did not change significantly during storage. Dietary fibre and pectin levels did not change during storage. Chlorophyll and carotenoids levels decreased during storage and were directly influencing the colour changes in the juices. Ascorbic acid levels decreased significantly during processing resulting in low ascorbic acid levels (12 - 15 mg /100ml of juice) at the start of the shelf life trial and dropped further to 2-6 mg /100ml of juice after eight weeks. Acidification and storage in the dark had a protective effect on the degradation of ascorbic acid with only a 58% reduction in ascorbic acid levels compared to an 84% reduction in neutral light stored broccoli juice. The effect of processing and storage on the flavour of the beverage was assessed using a trained sensory panel providing descriptive analysis. The sensory profiles for neutral and acidified juices were extremely different with the unbalanced acidity suppressing the perception of the basic tastes, sweet, salty and bitter. The neutral juice sensory profile only changed slightly in aroma attributes during storage for seven weeks. The astringent aftertaste of the acidified juice increased while the broccoli smell decreased during storage. The results from this research indicate that the production of a broccoli juice with a yellow green colour and some retained nutritional components is achievable with a refrigerated (4 °C) shelf life of 30 days in light excluding glass packaging. The neutral juice is recommended as it was greener and had a broccoli flavour.

Made available in DSpace on 2014-06-11T19:23:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-03-15Bitstream added on 2014-06-13T19:09:16Z : No. of bitstreams: 1 diamantino_vr_me_sjrp.pdf: 980582 bytes, checksum: 405ca38c41dbc0364463c739978efe22 (MD5) / O queijo Minas frescal é um queijo tipicamente brasileiro, branco, macio e fresco e que possui ampla aceitação no mercado nacional. A redução do teor de gordura no queijo Minas frescal afeta, principalmente, o sabor, a textura e o rendimento. Uma das estratégias que vem sendo utilizadas para melhorar a qualidade de queijos com reduzido teor de gordura é a adição de substitutos de gordura. Bons resultados foram encontrados em queijos frescos que utilizaram amido como substituto. Neste trabalho, o objetivo foi estudar o efeito da redução da gordura e da adição de amido de milho ceroso nas características tecnológicas de queijo Minas frescal. Foram produzidos queijos, em três processamentos, de acordo com três tratamentos: Queijo integral (QI); queijo com teor reduzido de gordura (QL) e queijo com teor reduzido de gordura e 0,5% de amido de milho ceroso (QA). Foram realizadas análises de composição centesimal, rendimento, acidez, pH, capacidade de retenção de água, perfil de textura, microestrutura, perfil eletroforético da caseína, caracterização microbiológica e avaliação sensorial. Em geral, os tratamentos aplicados influíram nas características do queijo Minas frescal. Na composição centesimal, a redução da gordura aumentou os teores de umidade, proteínas e cinzas, enquanto que a adição de amido aumentou a umidade do queijo e promoveu, ao fim do tempo de armazenamento, maior capacidade de retenção de água (CRA), semelhante à QI, indicando que o amido, reduziu a taxa de sinérese no produto. Para todas as amostras, houve aumento da acidez, ao longo do tempo. Os queijos com baixos teores de gordura apresentaram menor rendimento que o queijo integral e a adição de amido não proporcionou aumento no rendimento. Os parâmetros de textura aumentaram com a redução do teor de gordura e não houve... / Minas fresh cheese is a typical Brazilian, white, soft and fresh cheese that has wide acceptance in the national market. However, the fat reduction in Minas fresh cheese affects taste, texture and yield. An approach that has been used to improve quality of reduced fat cheeses is the addition of fat substitute. Good results were found in fresh cheeses that used starch as a substitute. In this research, the aim was to study the effect of fat reduction and waxy maize starch addition on technological characteristics of reduced fat Minas fresh cheese. Three processings were performed, according to three treatments: Full fat cheese (QI); reduced fat cheese (QL) and reduced fat cheese with 0.5 % of waxy maize starch addition (QA). Chemical composition, yield, acidity, pH, water holding capacity, texture profile, microstructure, electrophoretic profile of casein, microbiological characterization and sensory evaluation of cheeses were carried out. In general, the treatments influenced the characteristics of Minas fresh cheeses. For chemical composition, fat reduction increased moisture, protein and ash content and starch addition increased moisture and showed higher water holding capacity (WHC) at the end of storage time, similar to QI, indicating that starch reduced the rate of syneresis in the product. For all the samples, acidity increased on the storage time and pH remained constant. Reduced fat cheeses showed lower yield than full fat cheese and no increase in yield was observed with starch addition. Texture parameters increased with fat reduction. Also, no influence of starch addition on improving these parameters was observed. There was no effect of starch on cheese's microstructure and proteolysis. The full fat cheese showed a more opened microstructure and an increase in αS1 -casein degradation during... (Complete abstract click electronic access below)

A linhaça é a semente da planta do linho (Linum usitatissimum L.), oleaginosa pertencente à família das Lináceas, fonte de ácidos graxos poli-insaturados, ácido alfa-linolênico e ácido linoleico. Estes ácidos graxos podem passar por etapas de isomerização para produção de ácidos graxos conjugados, formando respectivamente ácido alfa-linolênico conjugado (CLNA) e ácido linoleico conjugado (CLA). O objetivo deste estudo foi otimizar a produção de CLNA por meio da isomerização alcalina do óleo de linhaça e avaliar a atividade antioxidante e antimicrobiana in vitro das misturas formadas de CLA e CLNA. A isomerização alcalina é um método eficaz para produção de CLNA. A partir do óleo de linhaça, preparou-se ésteres etílicos que posteriormente passaram pela etapa de isomerização, realizada por meio de um planejamento experimental composto de 4 pontos fatoriais, 4 repetições do ponto central e 4 pontos axiais. Os ensaios foram realizados de forma aleatória. Obtiveram-se ésteres metílicos para análise por cromatografia gasosa. A quantificação dos ácidos graxos foi realizada utilizando o heptadecanoato de metila (17:0) como padrão interno. Determinou-se o grau de isomerização (GI) por meio do da razão do teor de ácido graxo isomerizado pelo teor inicial do ácido graxo no óleo de linhaça não isomerizado. A confirmação da isomerização dos ácidos linoleico e alfa-linolênico do óleo de linhaça foi efetuada por meio de análises espectroscópicas nas regiões do ultravioleta e do infravermelho. A atividade antioxidante foi verificada pelo método ABTS. A atividade antimicrobiana foi testada contra Staphylococcus aureus (ATCC 14458), Bacillus cereus (ATCC 11778), Salmonella typhi (ATCC 06539) e Escherichia coli (ATCC 10536), pelo método de microdiluição seriada, para determinar-se a concentração inibitória mínima e bactericida. Os resultados da espectroscopia no infravermelho apresentaram diversas bandas características de ligações duplas conjugadas. A comparação dos espectros UV entre amostras isomerizadas e óleo de linhaça comprovou que houve a formação de ácidos graxos conjugados. As misturas de isômeros formados apresentaram atividade antioxidante, sendo o maior resultado obtido por um ponto axial, com equivalente trolox de 10,33 μmol por grama de amostra. Em relação à atividade bactericida, algumas amostras apresentaram atividade, principalmente para as gram-positivas. A isomerização do óleo de linhaça representa uma alternativa para a preparação de misturas de isômeros conjugados dos ácidos linoleico e alfa-linolênico, pois utiliza um sistema reacional e uma metodologia de isomerização que são relativamente simples e de baixo custo. / Flaxseed is the seed of the Linum usitatissimum L., an oleaginous plant belonging to the Linaceae family, a source of polyunsaturated fatty acids, alpha-linolenic acid and linoleic acid. These fatty acids can pass through stages of isomerization to produce conjugated fatty acids, forming respectively conjugated alpha-linolenic acid (CLNA) and conjugated linoleic acid (CLA). The objective of this study was to optimize CLNA production through the alkaline isomerization of linseed oil and to evaluate the antioxidant and antimicrobial activity in vitro of mixtures formed of CLA and CLNA. Alkaline isomerization is an effective method for CLNA production. From the flax oil, ethyl esters were prepared and subsequently passed through the isomerization stage, using an experimental design composed of 4 factorial points, 4 repetitions of the central point and 4 axial points. The assays were performed at random. Methyl esters were obtained for analysis by gas chromatography. Fatty acid quantification was performed using methyl heptadecanoate (17:0) as an internal standard. The degree of isomerization (GI) was determined by the ratio of the fatty acid content isomerized by the initial fatty acid content in non-isomerized linseed oil. The confirmation of the isomerization of linoleic and alpha-linolenic acids of linseed oil was carried out by means of spectroscopic analyzes in the ultraviolet and infrared regions. The antioxidant activity was verified by the ABTS method. The antimicrobial activity was tested against Staphylococcus aureus (ATCC 14458), Bacillus cereus (ATCC 11778), Salmonella typhi (ATCC 06539) and Escherichia coli (ATCC 10536) by the serial microdilution method to determine the minimum inhibitory and bactericidal concentration. The results of infrared spectroscopy showed several bands characteristic of conjugated double bonds. Comparison of the UV spectra between isomerized and flaxseed samples confirmed the formation of conjugated fatty acids. The mixtures of isomers formed showed antioxidant activity, the highest result being obtained by an axial point, with a trolox equivalent of 10.33 μmol per gram of sample. In relation to the bactericidal activity, some samples presented activity, mainly for the gram-positive ones. The isomerization of linseed oil represents an alternative for the preparation of mixtures of conjugated isomers of linoleic and alpha-linolenic acids, since it uses a reaction system and a methodology of isomerization that are relatively simple and inexpensive.

Orientador: José Francisco Lopes Filho / Banca: Roger Darros Barbosa / Banca: Andréa Carla da Silva Barretto / Banca: Crispim Humberto Garcia Cruz / Banca: Rejeana Márcia Lima Silva / Banca: Rose Meire Vidotti / Resumo: No cultivo de peixes em águas continentais, destaca-se o hibrido Tambatinga por apresentar excelente taxa de crescimento, no entanto sua aceitação comercial apresenta restrições, em função da presença de espinhas intramusculares. A obtenção da carne mecanicamente separada (CMS) de peixe e suas aplicações em derivados (como o hambúrguer) despontam como soluções tecnológicas para ampliar as possibilidades econômicas desse peixe. Avaliando-se o rendimento da CMS do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) em quatro diferentes classes de peso variando entre 300 a 700 g, obteve-se rendimento médio da CMS com relação ao peixe eviscerado com cabeça variando entre 51,99% e 88,68% na forma de tronquinho (tronco limpo sem pele). As classes de peso entre 300 e 400 g e entre 600 e 700 g apresentaram respectivamente os maiores rendimentos (89,76% e 90,03%) de CMS com relação ao tronquinho. A CMS apresentou em média 19,02% de proteínas, 74,55% de umidade, 4,54% de lipídios, 1,54% de cinzas, e quando comparada com a composição química da carne de filé, não apresentou diferenças no teor de proteínas, mas apresentou maior umidade, lipídios e cinzas. Os ácidos graxos majoritários encontrados na CMS foram o ácido oleico (31,79 a 32,80%), ácido palmítico (27,44 a 27,81%), ácido linoleico (15,45 a 15,95%), ácido esteárico (9,68 a 10,05%) e relação n-6/n-3 de 7,25. Na estocagem a -18 oC por 90 dias, a CMS manteve-se estável, apresentando bases voláteis totais (BVT) de 1 a... / Abstract: On fish farming in continental waters, an economic activity in evolution, stands out the hybrid Tambatinga by presenting excellent growth rate, however its commercial acceptance presents restrictions due to the presence of intramuscular spines. Obtaining mechanically separated meat (MSM) from fish and its applications in derivatives, such as hamburger, appear as technological solutions to increase the economic possibilities of this fish. Evaluating the MSM yield of the Tambatinga hybrid (Colossoma macropomum x Piaractus brachypomus) in four different weight classes ranging from 300 to 700 g, the average MSM yield varied from 51.99% to 88.68% with respect to the eviscerated fish with head in... / Doutor

Orientador: Ana Carolina Conti e Silva / Co-orientador: Natália Soares Janzantti / Banca: Valéria Paula Rodrigues Minim / Banca: Jorge Herman Behrens / Banca: Célia Maria Landi Franco / Banca: José Francisco Lopes Filho / Resumo: O processo de extrusão termoplástica é amplamente utilizado para reestruturar alimentos à base de amido e/ou proteína, sendo os snacks um dos principais produtos fabricados por extrusão. O método de aromatização de snacks mais utilizado industrialmente é a aromatização pós-extrusão utilizando óleo ou gordura vegetal hidrogenada como veículo aromatizante, mas este método eleva o teor lipídico e o valor calórico do produto final. Dessa forma, a aromatização pré-extrusão pode ser realizada pela adição de precursores de aroma à matéria-prima sem a necessidade de um veículo lipídico, melhorando o valor nutritivo dos snacks. Assim, o objetivo deste trabalho foi investigar a adição pré-extrusão de precursores de aroma em grits de milho a fim de obter snacks com reduzido teor lipídico e com potencial para produção industrial. A partir de pesquisa de mercado e teste de preferência, queijo foi o sabor preferido para snacks expandidos de milho. Cisteína e ácido butírico (0,2 e 0,4%, m/m, respectivamente) foram definidos como os precursores para obtenção de odor e sabor de queijo nos snacks sabor queijo. A Metodologia de Superfície de Resposta foi utilizada para estudo dos efeitos da temperatura de extrusão e da porcentagem de óleo de girassol sobre as características físicas e sensoriais dos snacks. A temperatura de extrusão e o teor de óleo de girassol apresentaram efeito sobre as características de estrutura e textura dos snacks (razão de expansão, densidade e cor instrumental), além... / Abstract: The thermoplastic extrusion process is widely used to restructure starchy and protein-based food, and the expanded snacks are the major products manufactured by extrusion. The method flavoring snacks most used industrially is the post-extrusion flavoring using vegetable fat or oil as the flavoring vehicle, but this method raises the lipid content and the caloric value of the final product. The pre-extrusion flavoring may be carried out by adding the flavor precursors feedstock without the need for a lipid carrier, improving the nutritional value of the snack. Therefore, the aim of this study is to investigate the pre-extrusion adding flavor precursors in corn grits in order to obtain snacks with reduced fat content and the potential for industrial production. From market research and preference testing, cheese was the preferred flavor for expanded corn snacks. Cysteine and butyric acid (0.2 and 0.4, w/w, respectively) were defined as the precursors for obtaining corn expanded snack with cheese aroma/flavor. The Response Surface Methodology was used to study the effects of extrusion temperature and sunflower oil percentage sprinkled on physical and sensory characteristics of cheese-flavored snacks. The extrusion temperature and the sunflower oil content had an effect on the characteristics of structure and texture of the snacks (expansion ratio, density and instrumental color), as well as effect on chesse odor, oil and cheese flavor, and salty and umami tastes. The extrusion... / Doutor

Orientador: Ana Carolina Conti-Silva / Coorientador: Ellen Silva Lago Vanzela / Banca: Afonso Mota Ramos / Banca: Natália Soares Janzantti / Resumo: Os smoothies constituem bebidas à base de frutas e hortaliças, de consistência suave semilíquida, desenvolvidos para atender a um nicho de mercado que demanda por novos produtos, mais saudáveis e próximos aos naturais. Para estender a vida de prateleira destes produtos e manter ao máximo suas características nutricionais e sensoriais, objetivou-se avaliar o emprego da secagem em leito de espuma para a produção de smoothie à base de polpas de morango e de banana. Para tanto, foi necessário primeiramente determinar as quantidades de aditivos (albumina e maltodextina) a serem utilizadas em função da qualidade das espumas de morango e banana. Realizou-se um delineamento composto central rotacional para estudar os efeitos da albumina (0-0,25- 0,75-1,25-1,5%) e da maltodextrina (0-3-10-17-20%) nas características das espumas de morango, bem como dos produtos desidratados. De forma geral, as espumas apresentaram-se estáveis e com alta incorporação de ar, sendo que o ponto central da albumina (0,75%) ou da maltodextrina (10%) resultou em maiores valores de over run das espumas. Ainda, os produtos desidratados de morango apresentaram baixa atividade de água, conteúdo de água e higroscopicidade, além de alta solubilidade. Portanto, a formulação com 0,75% de albumina e 10% de maltodextrina, de modo geral, alcançou os valores mais satisfatórios. A espuma obtida a partir da polpa de banana com adição de 1% de albumina apresentou boa capacidade de incorporação de ar e estabilidade e o produto desidratado apresentou baixos valores de conteúdo de água, atividade de água e higroscopicidade e alto valor de solubilidade. Os smoothies foram elaborados com diferentes proporções de produtos desidratados de morango e banana, reconstituídos em água ou leite gelados e tiveram boa aceitação por parte dos consumidores, havendo maior preferência pelos smoothies preparados... / Abstract: The smoothies are drinks based on fruits and vegetables, of semi-liquid smooth consistency, developed to attend a market demand for new products, healthier and similar to naturals. Considering extending the shelf life of these products and mantaining their nutritional and sensory characteristics, this study aimed to evaluate the use of foam mat drying for smoothie production based on pulps of strawberry and banana. First, it was necessary to determine the quantities of additives (albumin and maltodextin) to be used depending on the quality of strawberry and banana foams.A central composite design to study the effects of albumin (0-0.25-0.75-1.25-1.5%) and maltodextrin (0-3-10-17-20%) on the characteristics of the foams and the dehydrated strawberry products was conducted. Overall, the foams exhibited stability and high air incorporation, and the center point of the albumin (0.75%) or the maltodextrin (10%) had a higher overrun. The dehydrated products exhibited low water activity, water content, hygroscopicity, and high solubility. Therefore, the formulation central point (0.75% albumin and 10% maltodextrin) was the best condition for obtaining dehydrated strawberry pulp products with suitable characteristics. The foam obtained from banana pulp with addition of 1% albumin showed good ability to air incorporation and stability and, after dehydration, the product showed low water content, low water activity, low hygroscopicity and high solubility. The smoothies were prepared with different proportions of dried products of strawberry and banana, reconstituted in iced water or milk and had good acceptability by the consumers, with higher preference for smoothies made with milk. The smoothies with (50%S+50%B - Milk) and (60%S+40%B - Milk) stood out for the degree of liking for appearance and color, due of the lighter colors and the viscosity measured instrumentally. The smoothie ... / Mestre

Made available in DSpace on 2015-04-09T12:28:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-21Bitstream added on 2015-04-09T12:48:11Z : No. of bitstreams: 1 000813193_20160321.pdf: 66416 bytes, checksum: 8e337221ce4304d4cac868f31e5ccf86 (MD5) Bitstreams deleted on 2016-03-21T12:11:29Z: 000813193_20160321.pdf,. Added 1 bitstream(s) on 2016-03-21T12:12:08Z : No. of bitstreams: 1 000813193.pdf: 462997 bytes, checksum: 5298369b6228f1adfeb4bd6d66899678 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / A segurança alimentar é ameaçada principalmente quando os alimentos são preparados em grandes quantidades, como acontece nas instituições de ensino que servem refeições diariamente, colocando em risco a saúde das crianças. Várias doenças e mal estar da população são resultados de alimentos e água contaminados devido à presença de micro-organismos patogênicos ou produtores de toxinas, sendo indispensável avaliar a qualidade desses alimentos e o conhecimento das manipuladoras sobre a segurança alimentar. Considerando os itens mencionados, este estudo teve como objetivo avaliar os aspectos higiênico-sanitários de alimentos produzidos na cozinha piloto e distribuídos em todas as instituições de ensino de uma cidade da região de São José do Rio Preto – SP, por meio de análises microbiológicas e parasitológicas, visando avaliar o cardápio servido às crianças. Esta pesquisa avaliou 102 amostras de diferentes tipos de alimentos, 73 amostras de swab de mãos das manipuladoras e superfícies e 60 amostras de água dos bebedouros e torneiras da cozinha piloto, sendo que a água foi submetida às seguintes análises microbiológicas: contagem de bactérias heterotróficas, determinação do número mais provável de coliformes totais, termotolerantes, pesquisa de Escherichia coli e contagem de Bolores e Leveduras. Nos alimentos foram analisados: coliformes totais, termotolerantes, pesquisa de E. coli, e contagem de Salmonella spp., Staphylococcus coagulase positiva, Bacillus cereus e Clostridios sulfito redutores. À partir dos swabs foram avaliados: coliformes totais, termotolerantes, pesquisa de E. coli, e de Staphylococcus coagulase positiva; e somente nas superfícies também foram pesquisados bactérias aeróbias mesófilas. Coliformes totais foram detectados na água da caixa da cozinha piloto, e E. coli no bebedouro da Escola A. Foram encontradas contagens >1.100 NMP de coliformes totais, <3 a 240 NMP de ... / The health safety is highly compromised when meals are prepared in large quantities, usually seen in educational institutions that serve meals daily, endangering the health of children. Several diseases and malaise of the population are due to the intake of contaminated dishes and water, due to the presence of pathogenic micro-organisms or producers toxins, being necessary to assess the quality of food and knowledge of food handlers on food security. Therefore, the aim of this project is to assess the sanitary-hygienic aspects of food produced in a kitchen pilot, of the meals distributed in all educational institutions of a city region São José do Rio Preto – SP, and the menu served to the children will also be examined through microbiological and parasitological analysis. This research evaluated 102 samples of different types of food, 73 swab samples from the hands and surfaces, 60 water samples from the drinking fountains and faucets at the pilot kitchen, and the water following was subjected from microbiological analysis: heterotrophic bacteria, total coliforms, thermotolerant coliforms and Escherichia coli along with yeast and molds. In foods were analyzed: total coliforms, thermotolerant, search E. coli and Salmonella spp. count, coagulase positive Staphylococci, Bacillus cereus and sulfite-reducing Clostridia. From the swabs were evaluated: total coliforms, thermotolerant, search E. coli, and coagulase positive Staphylococci, while aerobic mesophilic bacteria were exclusively analyzed in the surfaces. Coliform bacteria were found in the water of a crate inside the pilot kitchen and E. coli in the drinking fountains the school A. Counts were found >1.100 MPN of total coliforms, <3 a 240 MPN of thermotolerant coliforms and E. coli; 2x102 CFU/g of Bacillus cereus; <10 a 4x105 CFU/cm2 of aerobic mesophilic bacteria; <100 a 1,8x105 CFU of Staphylococcus spp., being that 6x103 CFU/g, 1,6x104 CFU/hands swab and 5x101 CFU/cm2 were ...

Made available in DSpace on 2015-04-09T12:28:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-08-29Bitstream added on 2015-04-09T12:47:35Z : No. of bitstreams: 1 000810920_20150819.pdf: 80392 bytes, checksum: c99df9e85b641d6e98a86741a70d2b6d (MD5) Bitstreams deleted on 2015-08-20T11:58:39Z: 000810920_20150819.pdf,. Added 1 bitstream(s) on 2015-08-20T11:59:13Z : No. of bitstreams: 1 000810920.pdf: 856765 bytes, checksum: d9c71caae1e13e9625e89ab8f180f12d (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / O alho (Allium sativum) possui excelente valor nutricional, contendo em sua composição vitaminas do tipo A, B2, B6 e C, aminoácidos, enzimas, compostos biologicamente ativos e minerais como ferro, zinco, selênio e iodo. Seus diversos benefícios à saúde são geralmente atribuídos à presença de compostos organosulfurosos. O alho negro é produzido a partir do alho cru através da aplicação de tratamento térmico em temperatura e umidade relativa controlada, por longos períodos de tempo. A coloração negra do alho se deve à reação de Maillard e consequente formação de melanoidinas, produto da reação entre o açúcar e os aminoácidos presentes no alho fresco. Apesar de alguns autores reportarem que durante o processo de maturação a quantidade de antioxidantes é aumentada, a fabricação do alho negro se apresenta ainda muito empírica e estudos sobre seu processamento não estão bem esclarecidos na literatura. Diante disso, o objetivo do presente trabalho foi investigar o processamento do alho negro por envelhecimento ou maturação, avaliando a influência da temperatura e umidade relativa sobre sua qualidade nutricional e sensorial, com o intuito de selecionar as melhores condições operacionais. Para tanto, bulbos de alhos foram expostos a atmosferas com umidade relativa controlada por meio de soluções salinas saturadas de NaCl e KCl, em três níveis de temperatura (65 °C, 72,5 °C e 80 °C). Curvas de desidratação foram determinadas por pesagens periódicas das amostras. A equação de difusão foi capaz de representar bem a variação de umidade durante o envelhecimento do alho a 80 °C, enquanto que a 72,5 °C o modelo foi razoável e a 65 °C foi pouco eficiente. Constatou-se considerável dependência da difusividade com a temperatura, que variou de 2,4310-11 a 1,2710-10 m2s-1, entre as temperaturas de 65 e 80 °C, quando envelhecido em ambiente condicionado por solução saturada de NaCl, e de ... / Garlic (Allium sativum) has excellent nutritional value, due to its vitamins content like A, B2, B6 and C, amino acids, enzymes, biologically active compounds and minerals like iron, zinc, selenium and iodine. The various health benefits are generally attributed to organosulfur compounds. Black garlic is obtained from raw garlic submitted to thermal treatment at controlled temperature and relative humidity for long time periods. The black color of the garlic is due to the Maillard reaction and consequent melanoidins formation, as product of the reaction between sugar and amino acids present in fresh garlic. Although some authors have reported that during the maturation process the amount of antioxidants increases, the manufacturing of black garlic is still very empirical and studies about this processing have not been sufficiently clarified in the literature. Thus, the objective of this study was to investigate the processing of black garlic by aging or maturation, assessing the influence of temperature and relative humidity on the nutritional and sensory quality, in order to select the best operation conditions. For this purpose, garlic bulbs were exposed to atmospheres with controlled relative humidity by means of saturated salt solutions of NaCl and KCl, and three levels of temperatures (65 °C, 72.5 °C and 80 °C). Drying curves was determined by weighing the samples periodically. The diffusion equation adequately represented the moisture variation during the aging of garlic at 80 °C, whereas the 72.5 °C it was reasonable, and at 65 °C was less efficient. Occurred considerable temperature influence on diffusivity, which ranged from 2.4310-11 to 1.2710-10 m2/s, between the temperatures of 65 and 80 °C, when aged at ambient conditioned by saturated solution of NaCl, and the 1.5210-11 to 6.9210- 11 m2/s, between the same temperatures, with saturated solution of KCl. Influences of temperature, relative humidity and ...