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Authors
Abstract(s)
O iogurte, e os produtos láteos em geral, fazem parte da dieta de uma grande parte da
população há muitos anos, pelo fato destes serem ricos em proteínas, vitaminas e
minerais. Ao longo dos anos, o consumo de leite cru foi identificado como o principal
motivo das mortes causadas por intoxicação alimentar, principalmente em crianças, o
que levou os pesquisadores a desenvolverem métodos para reverter a situação. Em 1864,
Louis Pasteur observou que se um líquido fosse aquecido e rapidamente arrefecido
melhorava as condições de armazenamento, por causa do efeito da temperatura sob as
bactérias que o constituem, tratamento que ficou conhecido como pasteurização,
fundamental na indústria látea.
De um modo geral para processar os produtos láteos, o leite é submetido a um conjunto
de tratamentos térmicos, para prolongar a vida útil, eliminar bactérias patogénicas e dar
aos produtos as caraterísticas requeridas; tudo isso torna a indústria látea num setor
intensivo no consumo de energia. Para que reduções no consumo energético sejam
alcançadas é necessário caraterizar o consumo em cada processo, para os diversos
produtos. Com o objetivo de contribuir para a literatura existente, o presente trabalho
apresenta uma avaliação energética do processo de pasteurização do iogurte, com base
em dados recolhidos numa unidade industrial nos dias 30 e 31 de Maio de 2023, em
Portugal. É apresentada uma breve descrição do processo de produção do iogurte; a
história do processo de pasteurização; o princípio de funcionamento do pasteurizador,
bem como todas as fases de aquecimento do produto, durante o processo. Colocando de
parte as fases de reaproveitamento de calor, o consumo foi de 0,022 kWh de energia
térmica por cada kg de produto pasteurizado.
Yoghurt and dairy products in general have been part of the diet of a large part of the population for many years, because they are rich in proteins, vitamins and minerals. Over the years, the consumption of raw milk was identified as the main reason for deaths caused by food poisoning, especially in children, which led researchers to develop methods to reverse the situation. In 1864, Louis Pasteur observed that if a liquid was heated and quickly cooled, it improved storage conditions, because of temperature on the bacteria present in the liquid. This treatment, which came to be known as pasteurisation, is a fundamental treatment in the dairy industry. In general, to process dairy products, milk is subjected to a series of heat treatments to extend its shelf life, eliminate pathogenic bacteria and give the products the required characteristics; all of which makes the dairy industry an energy-intensive sector. To achieve reductions in energy consumption, it is necessary to characterise consumption in each process for the various products. To contribute to the existing literature, this paper presents an energy assessment of the yoghurt pasteurisation process, based on data collected in an industrial unit on 30 and 31 May 2023 in Portugal. A brief description is given of the yoghurt production process; the history of the pasteurisation process; the operating principle of the pasteuriser, as well as all the product heating phases during the process. Leaving aside the heat reuse phases, the consumption was 0.022 kWh of thermal energy per kg of pasteurised product.
Yoghurt and dairy products in general have been part of the diet of a large part of the population for many years, because they are rich in proteins, vitamins and minerals. Over the years, the consumption of raw milk was identified as the main reason for deaths caused by food poisoning, especially in children, which led researchers to develop methods to reverse the situation. In 1864, Louis Pasteur observed that if a liquid was heated and quickly cooled, it improved storage conditions, because of temperature on the bacteria present in the liquid. This treatment, which came to be known as pasteurisation, is a fundamental treatment in the dairy industry. In general, to process dairy products, milk is subjected to a series of heat treatments to extend its shelf life, eliminate pathogenic bacteria and give the products the required characteristics; all of which makes the dairy industry an energy-intensive sector. To achieve reductions in energy consumption, it is necessary to characterise consumption in each process for the various products. To contribute to the existing literature, this paper presents an energy assessment of the yoghurt pasteurisation process, based on data collected in an industrial unit on 30 and 31 May 2023 in Portugal. A brief description is given of the yoghurt production process; the history of the pasteurisation process; the operating principle of the pasteuriser, as well as all the product heating phases during the process. Leaving aside the heat reuse phases, the consumption was 0.022 kWh of thermal energy per kg of pasteurised product.
Description
Keywords
Avaliação Energética Indústria Látea Pasteurização Produção de Iogurte