| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.08 MB | Adobe PDF |
Abstract(s)
Este trabalho foca-se no controlo de qualidade físico-químico de águas e na
determinação de cloretos e de cloreto de sódio em amostras alimentares. Em relação a
amostras de água são realizados diversos ensaios, entre eles, pH, condutividade,
turvação, nitratos, nitritos, amónio, alumínio, ferro, manganês, cor, teor de ião cloreto e
oxidabilidade. As matrizes analisadas no laboratório incluem águas de consumo, piscinas
e águas naturais doces. Uma pequena percentagem das amostras analisadas apresenta
resultados alterados, por isso a legislação portuguesa estabeleceu frequências de
amostragem flexíveis dependendo do tipo de água, podendo variar entre uma e 365
amostragens ao ano. Alterações nos parâmetros físico-químicos poderão indicar
contaminação microbiana. As amostras alimentares contemplam alimentos
confecionados e pré confecionados e cereais e derivados e realiza-se a determinação de
cloretos e de cloreto de sódio. É de bastante importância esta análise, uma vez que em
Portugal a principal causa de morte são as doenças cardiovasculares, consequentes do
excessivo consumo de sal na dieta. Foram realizados estudos de comparação entre
alimentos processados e alimentos caseiros e os resultados obtidos revelam que os
alimentos processados e/ou prontos a consumir apresentam um teor de sal muito
superior comparativamente aos alimentos e refeições caseiras. Foram analisadas
diversas amostras, incluindo molhos, sopas, pão, refeições completas e
acompanhamentos de refeição. No caso das sopas e do pão, as provenientes de
estabelecimentos de restauração apresentam teor médio de sal, enquanto as caseiras
estão incluídas no nível baixo. Em amostras de alimentos confecionados e pré
confecionados, os resultados obtidos incluem os alimentos processados no nível alto de
teor de sal, enquanto os produtos caseiros se enquadram no nível médio. É por isso
recomendada uma alimentação à base de produtos naturais, pouco processados
refletindo-se em melhorias na saúde humana.
This work focuses on the physical-chemical quality control of water and the determination of chlorides and sodium chloride in food samples. With regard to water samples, various tests are carried out, including pH, conductivity, turbidity, nitrates, nitrites, ammonium, aluminum, iron, manganese, color, chloride ion content and oxidability. The matrices analyzed in the laboratory include drinking water, swimming pools and fresh natural water. A small percentage of the analyzed samples show altered results, which is why portuguese legislation has established flexible sampling frequencies depending on the type of water, which can vary between one and 365 samples per year. Changes in physicochemical parameters may indicate microbial contamination. The food samples include prepared and pre-prepared foods and cereals and derivatives and the determination of chlorides and sodium chloride is carried out. This analysis is very important, since in Portugal the main cause of death is cardiovascular disease, resulting from excessive consumption of salt in the diet. Comparison studies have been carried out between processed and homemade foods and the results show that processed and/or ready-to-eat foods have a much higher salt content compared to homemade foods and meals. A variety of samples were analyzed, including sauces, soups, bread, complete meals and meal accompaniments. In the case of soups and bread, those from catering establishments have a medium salt content, while homemade ones are included in the low level. In samples of prepared and pre-prepared foods, the obtained results include processed foods in the high level of salt content, while homemade products fit in the medium level. Therefore, a diet based on natural products, little processed is recommended, reflecting in improvements in human health.
This work focuses on the physical-chemical quality control of water and the determination of chlorides and sodium chloride in food samples. With regard to water samples, various tests are carried out, including pH, conductivity, turbidity, nitrates, nitrites, ammonium, aluminum, iron, manganese, color, chloride ion content and oxidability. The matrices analyzed in the laboratory include drinking water, swimming pools and fresh natural water. A small percentage of the analyzed samples show altered results, which is why portuguese legislation has established flexible sampling frequencies depending on the type of water, which can vary between one and 365 samples per year. Changes in physicochemical parameters may indicate microbial contamination. The food samples include prepared and pre-prepared foods and cereals and derivatives and the determination of chlorides and sodium chloride is carried out. This analysis is very important, since in Portugal the main cause of death is cardiovascular disease, resulting from excessive consumption of salt in the diet. Comparison studies have been carried out between processed and homemade foods and the results show that processed and/or ready-to-eat foods have a much higher salt content compared to homemade foods and meals. A variety of samples were analyzed, including sauces, soups, bread, complete meals and meal accompaniments. In the case of soups and bread, those from catering establishments have a medium salt content, while homemade ones are included in the low level. In samples of prepared and pre-prepared foods, the obtained results include processed foods in the high level of salt content, while homemade products fit in the medium level. Therefore, a diet based on natural products, little processed is recommended, reflecting in improvements in human health.
Description
Keywords
Água Alimentos Controlo de Qualidade Físico-Química Sal Saúde