Processamento de orange juice-milk por micro-ondas

Martins, Carolina Pinto de Carvalho

Processamento de orange juice-milk por micro-ondas

Detalhes bibliográficos
Ano de defesa:	2021
Autor(a) principal:	Martins, Carolina Pinto de Carvalho
Orientador(a):	Cruz, Adriano Gomes da
Banca de defesa:	Cruz, Adriano Gomes da\|, Pimentel, Tatiana Colombo, Sant'ana, Anderson de Souza, Silva, Luana Cristina Andrade da, Esmerino, Erick Almeida
Tipo de documento:	Tese
Tipo de acesso:	Acesso aberto
Idioma:	por
Instituição de defesa:	Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação:	Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
Departamento:	Instituto de Tecnologia
País:	Brasil
Palavras-chave em Português:	Aquecimento micro-ondas tecnologias inovadoras preserva??o de alimentos produtos l?cteos seguran?a de alimentos
Palavras-chave em Inglês:	Microwave heating innovative technologies food preservation dairy products food safety
Área do conhecimento CNPq:	Ci?ncia e Tecnologia de Alimentos
Link de acesso:	https://tede.ufrrj.br/jspui/handle/jspui/5624
Resumo:	Currently, overheating is still a major problem in the use of conventional heating for milk and various dairy products. Microwave heating (MWH) has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The present study aimed to evaluate the effect of MWH (65 ?C and 75 ?C, for 15, 30, and 60 s) on the bioactive compounds, fatty acids profile, volatile organic compounds, and physical aspects of orange juice-milk beverage (OJMB). In addition, evaluate the knowledge of microwave technology, including microwave oven safety and microwaved food safety for Brazilians and Portuguese consumers. MWH presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater ?-amylase, ?-glucosidase, and angiotensin-converting enzyme (ACE) inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 ?C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow color and a smaller particle size, especially at higher temperatures and holding times. The migration of compounds from the container to the food and textural changes were the main concerns reported. 3.6% of Brazilians still use metal containers, 19.7% do not read the instructions for reheating and 12.2% do not read the cooking instructions. Portuguese consumers had a higher understanding of the power levels, and in both populations studied, the level of education influenced knowledge about the technology. Brazilians and Portuguese were indifferent or considered microwaved-treated products as slightly safe, respectively. MWH can be considered an effective alternative for processing mixed beverages of orange juice and milk, yielding products with similar or enhanced physical properties compared with conventional pasteurization. However, there is a need for greater dissemination of information that can reach the population with the lowest level of education, providing better operational safety of the microwave oven, and more excellent knowledge of associated microbiological risks.

Metadados do item

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spelling	Cruz, Adriano Gomes da048.258.657-55Garcia, S?lvia Regina Magalh?es Couto071.510.687-27Cavalcanti, Rodrigo Nunes009.575.414-81Cruz, Adriano Gomes da\|Pimentel, Tatiana ColomboSant'ana, Anderson de SouzaSilva, Luana Cristina Andrade daEsmerino, Erick Almeida112.370.817-77http://lattes.cnpq.br/0000422935927267Martins, Carolina Pinto de Carvalho2022-05-06T19:09:27Z2021-12-22MARTINS, Carolina Pinto de Carvalho. Processamento de orange juice-milk por micro-ondas. 2021. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.https://tede.ufrrj.br/jspui/handle/jspui/5624Currently, overheating is still a major problem in the use of conventional heating for milk and various dairy products. Microwave heating (MWH) has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The present study aimed to evaluate the effect of MWH (65 ?C and 75 ?C, for 15, 30, and 60 s) on the bioactive compounds, fatty acids profile, volatile organic compounds, and physical aspects of orange juice-milk beverage (OJMB). In addition, evaluate the knowledge of microwave technology, including microwave oven safety and microwaved food safety for Brazilians and Portuguese consumers. MWH presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater ?-amylase, ?-glucosidase, and angiotensin-converting enzyme (ACE) inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 ?C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow color and a smaller particle size, especially at higher temperatures and holding times. The migration of compounds from the container to the food and textural changes were the main concerns reported. 3.6% of Brazilians still use metal containers, 19.7% do not read the instructions for reheating and 12.2% do not read the cooking instructions. Portuguese consumers had a higher understanding of the power levels, and in both populations studied, the level of education influenced knowledge about the technology. Brazilians and Portuguese were indifferent or considered microwaved-treated products as slightly safe, respectively. MWH can be considered an effective alternative for processing mixed beverages of orange juice and milk, yielding products with similar or enhanced physical properties compared with conventional pasteurization. However, there is a need for greater dissemination of information that can reach the population with the lowest level of education, providing better operational safety of the microwave oven, and more excellent knowledge of associated microbiological risks.Atualmente, o superaquecimento ainda ? um grande problema no uso do aquecimento convencional para leite e v?rios produtos l?cteos. O aquecimento por micro-ondas (AMO) tem o cr?dito de fornecer produtos l?cteos de qualidade superior com vida ?til estendida, representando uma boa alternativa ao tratamento t?rmico convencional. O presente estudo teve como objetivo avaliar o efeito do AMO (65 ?C e 75 ?C, por 15, 30 e 60 s) sobre os compostos bioativos, perfil de ?cidos graxos, compostos org?nicos vol?teis e aspectos f?sicos da bebida mista de suco de laranja e leite (BMSLL). E, al?m disso, avaliar o conhecimento sobre a tecnologia micro-ondas (MO), incluindo seguran?a do forno e a seguran?a dos alimentos para consumidores brasileiros e portugueses. O AMO apresentou menor ?ndice de escurecimento e maiores n?veis de ?cido asc?rbico, fen?licos totais e carotenoides, maior atividade antioxidante e maior atividade inibit?ria de ?-amilase, ?-glicosidase e enzima conversora de angiotensina (ECA) do que o produto pasteurizado, semelhante ? bebida n?o tratada. N?o foram observadas diferen?as significativas nos n?veis de compostos org?nicos vol?teis e ?cidos graxos. Temperaturas mais baixas (65 ?C) e tempos de processo mais longos (60 s) resultaram em maior reten??o de compostos bioativos. As condi??es operacionais ideais foram 915 MHz em compara??o com 2.450 MHz devido aos maiores valores de fator de perda e profundidade de penetra??o, resultando em maior dissipa??o de calor e efic?cia na distribui??o de temperatura. As amostras tratadas por AMO apresentaram propriedades reol?gicas semelhantes ?s bebidas n?o tratadas com uma cor amarela ligeiramente mais intensa e um tamanho de part?cula menor, especialmente em temperaturas e tempos de espera mais elevados. A migra??o dos compostos do recipiente para o alimento e as altera??es da textura foram as principais preocupa??es relatadas. 3,6% dos brasileiros ainda usam vasilha de metal, 19,7% n?o leem as instru??es de reaquecimento e 12,2% n?o leem as instru??es de cozimento. Os consumidores portugueses t?m um maior conhecimento dos n?veis de pot?ncia e, em ambas as popula??es estudadas, o n?vel de escolaridade influenciou o conhecimento sobre a tecnologia. Brasileiros e portugueses eram indiferentes ou consideravam produtos tratados por micro-ondas como pouco seguros, respectivamente. O AMO pode ser considerado uma alternativa eficaz para o processamento de bebidas mistas de suco de laranja e leite, produzindo produtos com propriedades semelhantes ou aprimoradas em compara??o com a pasteuriza??o convencional. Entretanto, revela-se a necessidade de maior dissemina??o de informa??es que possam atingir a popula??o de menor escolaridade, proporcionando melhor seguran?a operacional do forno micro-ondas e maior conhecimento dos riscos microbiol?gicos associados.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-05-06T19:09:27Z No. of bitstreams: 1 2021 - Carolina Pinto de Carvalho Martins.pdf: 2950341 bytes, checksum: daf5144507a5ab4b5873d176208a42cf (MD5)Made available in DSpace on 2022-05-06T19:09:27Z (GMT). No. of bitstreams: 1 2021 - Carolina Pinto de Carvalho Martins.pdf: 2950341 bytes, checksum: daf5144507a5ab4b5873d176208a42cf (MD5) Previous issue date: 2021-12-22CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/69195/2021%20-%20Carolina%20Pinto%20de%20Carvalho%20Martins.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologia1. 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Natural, Exact, and Applied Sciences (Vol. 67, pp. 329-333): Versita.Aquecimento micro-ondastecnologias inovadoraspreserva??o de alimentosprodutos l?cteosseguran?a de alimentosMicrowave heatinginnovative technologiesfood preservationdairy productsfood safetyCi?ncia e Tecnologia de AlimentosProcessamento de orange juice-milk por micro-ondasMicrowave orange juice-milk processinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2021 - Carolina Pinto de Carvalho Martins.pdf.jpg2021 - Carolina Pinto de Carvalho Martins.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/5624/4/2021+-+Carolina+Pinto+de+Carvalho+Martins.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD54TEXT2021 - Carolina Pinto de Carvalho Martins.pdf.txt2021 - Carolina Pinto de Carvalho Martins.pdf.txttext/plain273015http://localhost:8080/tede/bitstream/jspui/5624/3/2021+-+Carolina+Pinto+de+Carvalho+Martins.pdf.txt02f1c60e8608def9da5322d16ebdb423MD53ORIGINAL2021 - Carolina Pinto de Carvalho Martins.pdf2021 - Carolina Pinto de Carvalho Martins.pdfapplication/pdf2950341http://localhost:8080/tede/bitstream/jspui/5624/2/2021+-+Carolina+Pinto+de+Carvalho+Martins.pdfdaf5144507a5ab4b5873d176208a42cfMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/5624/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/56242022-05-30 08:36:39.983oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br\|\|bibliot@ufrrj.bropendoar:2022-05-30T11:36:39Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv	Processamento de orange juice-milk por micro-ondas
dc.title.alternative.eng.fl_str_mv	Microwave orange juice-milk processing
title	Processamento de orange juice-milk por micro-ondas
spellingShingle	Processamento de orange juice-milk por micro-ondas Martins, Carolina Pinto de Carvalho Aquecimento micro-ondas tecnologias inovadoras preserva??o de alimentos produtos l?cteos seguran?a de alimentos Microwave heating innovative technologies food preservation dairy products food safety Ci?ncia e Tecnologia de Alimentos
title_short	Processamento de orange juice-milk por micro-ondas
title_full	Processamento de orange juice-milk por micro-ondas
title_fullStr	Processamento de orange juice-milk por micro-ondas
title_full_unstemmed	Processamento de orange juice-milk por micro-ondas
title_sort	Processamento de orange juice-milk por micro-ondas
author	Martins, Carolina Pinto de Carvalho
author_facet	Martins, Carolina Pinto de Carvalho
author_role	author
dc.contributor.advisor1.fl_str_mv	Cruz, Adriano Gomes da
dc.contributor.advisor1ID.fl_str_mv	048.258.657-55
dc.contributor.advisor-co1.fl_str_mv	Garcia, S?lvia Regina Magalh?es Couto
dc.contributor.advisor-co1ID.fl_str_mv	071.510.687-27
dc.contributor.advisor-co2.fl_str_mv	Cavalcanti, Rodrigo Nunes
dc.contributor.advisor-co2ID.fl_str_mv	009.575.414-81
dc.contributor.referee1.fl_str_mv	Cruz, Adriano Gomes da\|
dc.contributor.referee2.fl_str_mv	Pimentel, Tatiana Colombo
dc.contributor.referee3.fl_str_mv	Sant'ana, Anderson de Souza
dc.contributor.referee4.fl_str_mv	Silva, Luana Cristina Andrade da
dc.contributor.referee5.fl_str_mv	Esmerino, Erick Almeida
dc.contributor.authorID.fl_str_mv	112.370.817-77
dc.contributor.authorLattes.fl_str_mv	http://lattes.cnpq.br/0000422935927267
dc.contributor.author.fl_str_mv	Martins, Carolina Pinto de Carvalho
contributor_str_mv	Cruz, Adriano Gomes da Garcia, S?lvia Regina Magalh?es Couto Cavalcanti, Rodrigo Nunes Cruz, Adriano Gomes da\| Pimentel, Tatiana Colombo Sant'ana, Anderson de Souza Silva, Luana Cristina Andrade da Esmerino, Erick Almeida
dc.subject.por.fl_str_mv	Aquecimento micro-ondas tecnologias inovadoras preserva??o de alimentos produtos l?cteos seguran?a de alimentos
topic	Aquecimento micro-ondas tecnologias inovadoras preserva??o de alimentos produtos l?cteos seguran?a de alimentos Microwave heating innovative technologies food preservation dairy products food safety Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv	Microwave heating innovative technologies food preservation dairy products food safety
dc.subject.cnpq.fl_str_mv	Ci?ncia e Tecnologia de Alimentos
description	Currently, overheating is still a major problem in the use of conventional heating for milk and various dairy products. Microwave heating (MWH) has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The present study aimed to evaluate the effect of MWH (65 ?C and 75 ?C, for 15, 30, and 60 s) on the bioactive compounds, fatty acids profile, volatile organic compounds, and physical aspects of orange juice-milk beverage (OJMB). In addition, evaluate the knowledge of microwave technology, including microwave oven safety and microwaved food safety for Brazilians and Portuguese consumers. MWH presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater ?-amylase, ?-glucosidase, and angiotensin-converting enzyme (ACE) inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 ?C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow color and a smaller particle size, especially at higher temperatures and holding times. The migration of compounds from the container to the food and textural changes were the main concerns reported. 3.6% of Brazilians still use metal containers, 19.7% do not read the instructions for reheating and 12.2% do not read the cooking instructions. Portuguese consumers had a higher understanding of the power levels, and in both populations studied, the level of education influenced knowledge about the technology. Brazilians and Portuguese were indifferent or considered microwaved-treated products as slightly safe, respectively. MWH can be considered an effective alternative for processing mixed beverages of orange juice and milk, yielding products with similar or enhanced physical properties compared with conventional pasteurization. However, there is a need for greater dissemination of information that can reach the population with the lowest level of education, providing better operational safety of the microwave oven, and more excellent knowledge of associated microbiological risks.
publishDate	2021
dc.date.issued.fl_str_mv	2021-12-22
dc.date.accessioned.fl_str_mv	2022-05-06T19:09:27Z
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	MARTINS, Carolina Pinto de Carvalho. Processamento de orange juice-milk por micro-ondas. 2021. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.
dc.identifier.uri.fl_str_mv	https://tede.ufrrj.br/jspui/handle/jspui/5624
identifier_str_mv	MARTINS, Carolina Pinto de Carvalho. Processamento de orange juice-milk por micro-ondas. 2021. 110 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.
url	https://tede.ufrrj.br/jspui/handle/jspui/5624
dc.language.iso.fl_str_mv	por
language	por
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