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- Estudo de conservação sob atmosfera controlada na qualidade da cereja cv. Satin.Publication . Espírito Santo, Christophe; Belane, Yuran; Resende, Mafalda; Caseiro, Catarina; Beato, Helena; Reis, João; Brandão, Inês; Silveira, Ana; Riscado, Ana; Baptista, Cátia; Pintado, Cristina Miguel; Veloso, Abel; Ferreira, Dora; Andrade, Luís P.; Nunes, José; Simões, Maria Paula; Morais, Diogo Cerqueira; Teixeira, Maria Cristina Canavarro; Gaspar, Pedro Dinis; Silva, Pedro Dinho daA cerejeira (Prunus avium L.) é uma espécie pertencente à subfamília das Prunóideas e a produção de cereja apresenta elevada importância económica na região da Beira Interior, que, embora não seja a região com maior área de produção é a principal região de produção de Portugal. A cereja apresenta um elevado teor de compostos bioativos como vitamina C, fibra, antocianinas, quercetina e carotenóides relacionados com a prevenção de doenças cardiovasculares, diabetes e cancro (McCune et al., 2011; Wang et al., 2016). No entanto, este fruto não climatérico deteriora-se rapidamente após a colheita apresentando alterações na cor da pele, acastanhamento do pedúnculo, desidratação, amolecimento da polpa, diminuição da acidez e apodrecimento (Dugan & Roberts, 1997; Wang et al., 2016). A refrigeração, combinada com a utilização de atmosferas controladas, visa o atraso da deterioração e o consequente prolongamento da vida útil alargando o período de oferta. Esta técnica consiste no armazenamento a baixa temperatura num ambiente com uma concentração elevada de CO2, uma concentração baixa de O2 e uma humidade relativa elevada (Andrade et al., 2019). Os valores indicados na bibliografia relativos à concentração de CO2 variam entre 5% e 20% (Gross et al., 2016) e, para a concentração de O2, encontram-se entre 1% (Gross et al., 2016) e 10% (Ben-Yehoshua et al., 2005)
- Experimental study of the consequences of controlled atmosphere conservation environment on cherry characteristicsPublication . Andrade, Luís P.; Nunes, José; Simões, Maria Paula; Morais, Diogo Cerqueira; Teixeira, Maria Cristina Canavarro; Espírito Santo, Christophe; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Resende, Mafalda; Caseiro, Catarina; Baeto, Helena; Belane, Yuran; Ferreira, DoraCherry is a highly perishable fruit widely appreciated that is only commercialized during a short period. The post-harvest control and monitoring of this fruit is central and essential for optimal consumption in its highest state of quality. The conservation process aimed to inhibit the microbial propagation is usually accomplished by low temperatures and/or variable atmosphere composition. This paper describes experimental tests conducted in different refrigeration chambers located in industrial and laboratorial facilities. The latter one includes modified atmosphere and controlled atmosphere chambers. The tests were performed with four different concentration of O2 and CO2 in the controlled atmosphere chamber. Fruit samples extracted from each chamber were analyzed at specific residence times and several organoleptic characteristics were analyzed. The results show that the modified and controlled atmosphere maintain the fruit quality in terms of size, color, appearance and firmness, thus increasing their shelf life and food safety.
- Experimental analysis of the conservation conditions and development of a traceability device for fruit productsPublication . Morais, Diogo Cerqueira; Gaspar, Pedro Miguel de Figueiredo Dinis Oliveira; Silva, Pedro Nuno Dinho Pinto daFruit and vegetables are often subject to conditions during storage and transport which in no way promote the maintenance of their biological properties. As a result of this loss of quality, there is a decrease in product appreciation. But more important than the loss of economic value is safety and food waste. This dissertation involved an experimental study characterized by the evaluation of the conservation conditions inside the conservation chambers of fruit, namely peach and cherry producers in the Beira Interior region, Portugal. This study consisted of monitoring during two campaigns, 2018 and 2019, the temperature and relative humidity of the conservation air using several “LASCAR ELECTRONICS” dataloggers, arranged in different boxes located at different positions and heights on a pallet. With the results, it was made the characterization of the conservation environment to which the fruit products were subjected, as well as the dimensioning of a monitoring system. However, the monitoring system used does not allow real-time traceability of parameters influencing product quality. Remote monitoring systems, whose fundamental requirements relate to range and autonomy, make use of communications technologies to map characteristic crop parameters to reduce the unnecessary application of resources or materials. A prototype was developed with the function of monitoring the boxes of fruit products during transport between the producer and the distribution center. This device is composed of an ARDUINO UNO Rev3 microcontroller that acquires every 5 minutes of temperature and relative humidity through a DHT 11 sensor. It has a SIM800L module which gives it the ability to communicate in real-time via GSM. It also incorporates a 3.7 V - 2600mAh battery which gives you an approximately 60-hour power range. By acquiring temperature and relative humidity values, the system allows the producer to remotely control their product during the most critical stages of the cold chain, transportation, and storage at the distribution center. Although temperature and humidity data can be used by the producer to ensure the quality of their product upon delivery to the distribution center, location history allows for the optimization of transportation routes to extend product life., which, in turn, is reflected in the increased economic revenue of SMEs and the reduction of food waste.
- Energy consumption and energy efficiency measures in the Portuguese food processing industryPublication . Morais, Diogo Cerqueira; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Andrade, Luís P.; Nunes, JoséIn the present study, simple energy surveys and audits were performed in 60 companies of the processing industry of meat, dairy, horticultural and bread and pastry products. 20 of the companies analyzed were located in the North region, 21 in the center region and 19 in the Alentejo region. The number of refrigeration chambers, the building infrastructure and the energy consumptions of the equipment used in the manufacturing processes were evaluated. This study allows to compare the energy consumption of the different manufacturing processes of regional food products. The aim of the study is to present several measures and best practices aimed for the improvement of the energy efficiency of the food sector as all. The implementation of simple and very cost-effective transversal electricity savings measures such as awareness and/or training of operators, proper maintenance and monitoring tasks, can benefit the sector. The tailored energy efficiency measures by sector are discussed. These energy efficient practice measures can offer savings on several levels, which may increase productivity and competitiveness and improve the environmental impact, and thus the global sustainability of the Portuguese food sector.
- Assessment of the energy consumption and technologies in the bakery and pastry sectorPublication . Morais, Diogo Cerqueira; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Santos, Fernando Charrua; Andrade, Luís P.; Nunes, JoséNowadays, all industry, including the agri-food sector, faces the urgent need to increase its competitiveness in order to survive in a global market. In this context, it is vital to ensure a strong, renewed and innovative industrial base throughout all stages of the value chain, capable of competing internationally and differentiating itself by the quality of its products and services. Since wealth generation cannot be dissociated from productivity, which in turn is closely related to the trinomial: processes, technologies and quality, it is concluded that the implementation of this strategy requires a commitment to the qualification of organizational management, operational management, project management and processes and productive systems themselves and associated technologies. This paper presents the characterization of the energy consumption and technologies in bakery and pastry sector, one of the most significant in the Portuguese agri-food sector, by the analysis of the existing knowledge and information as well as from audits conducted in 17 companies distributed along North, Center and Alentejo regions. The results of this characterization aim to support the guidelines for training the SMEs of this sector in energy efficiency and for the adoption of new technologies in the production process based on Information and Communication Technologies & Electronics (ICTE).
- Characterization of refrigeration systems in the Portuguese food processing industryPublication . Morais, Diogo Cerqueira; Silva, Pedro Dinho da; Gaspar, Pedro Dinis; Pires, Luís C.; Andrade, Luís P.; Nunes, JoséThis paper presents the results of audits performed in 60 companies of the food processing industry, specifically of meat, dairy, horticultural and bread products. The refrigeration volume, type of refrigeration system, refrigerant, building and insulation materials of infrastructure and refrigeration chambers, average air temperature and humidity, and the energy consumption are presented, compared and discussed per sector. The analysis allows to provide several measures and best practices aimed for the improvement of the thermal performance and energy efficiency of the food processing industry. The implementation of simple and very cost-effective transversal electricity savings measures such as awareness and/or training of operators, proper maintenance and monitoring tasks can benefit the sector. Tailored energy efficiency measures by sector, which may offer savings on several levels, are discussed. These best practices may increase productivity and competitiveness and reduce the environmental impact, and thus improve the global sustainability of the Portuguese food sector.
- Development of a monitoring device of fruit products along the cold chainPublication . Morais, Diogo Cerqueira; Silva, Pedro Dinho da; Gaspar, Pedro DinisDuring food transportation, products are often subject to conditions which in no way promote the conservation of their biological properties. As a result of this loss of quality, there is a decrease in appreciation under the product. But more important than the loss of economic value is food waste. Remote monitoring systems, whose fundamental requirements relate to range and autonomy, make use of communications technologies to map characteristic crop parameters to reduce unnecessary application of resources or materials. This article proposes a monitoring system to record the conservation conditions inside refrigeration plants and vehicles, transmitting them via the internet of Things (IoT). This device is composed of an ARDUINO UNO Rev3 microcontroller that acquires the temperature and relative humidity every 5 minutes by means of a DHT 11 sensor, and uses the SIM800L module that provides real time communication data via GSM. It also incorporates a 3.7 V - 2600mAh battery which gives you an approximate 60 hour power range.
- Current status and future trends of monitoring technologies for food products traceabilityPublication . Morais, Diogo Cerqueira; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Andrade, Luís P.; Nunes, JoséThis paper presents the current status and future trends of sensor technologies for food products traceability, specifically for systems devoted to be applied in the cold storage and refrigerated transport of horticultural products. The available monitoring technologies such as dataloggers, TTI, WSN, RFID, and combined approaches are evaluated and compared in terms of dimensions, sensor parameter (temperature, relative humidity, water vapor, ethylene and other gases released during the biological processes of fruit), robustness, reliability, energy autonomy, bandwidth (if applicable), connection, among others. The aim of the study consists in evaluating how these technologies can be successfully applied for traceability of horticultural products and are what the future trends in terms of technical and technological specifications that will guide the development of these systems. It is expected that the increasing use of these systems for food traceability increases food quality and safety, reducing food waste.