| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 947.6 KB | Adobe PDF |
Authors
Abstract(s)
A cereja é um fruto bastante apreciado pelos consumidores em geral. Em Portugal, a
Beira Interior, e em particular, a Cova da Beira, é a área de cultura mais
representativa com uma produção superior a 50% da produção nacional.
As características peculiares da cereja, tais como a cor, a firmeza, o paladar, entre
outros, aumentam a procura deste fruto, num curto período em que pode ser
comercializada. No entanto, a sua elevada perecibilidade interfere com o tempo de
vida útil e consequentemente gera alterações indesejáveis na cadeia de escoamento
da cereja.
Nesse sentido, por forma a diminuir o desperdício alimentar e aumentar a segurança
alimentar, propõe-se o desenvolvimento de um dispositivo integrador de tempotemperatura,
que possa monitorizar em tempo real o estado qualitativo da cereja.
Este dispositivo, permite supervisionar a variação da temperatura ao longo do tempo,
e para o caso específico da cereja, é efetuada uma referência a sistemas enzimáticos,
após determinação dos parâmetros cinéticos para inativação térmica.
Com este dispositivo, pretende-se criar a possibilidade de poder alterar diversos
fatores de comercialização, de decisão de compra por parte do consumidor e garantia
de segurança de consumo.
The cherry is a fruit widely appreciated by consumers in general. In Portugal, the Beira Interior region, and in particular the Cova da Beira, is the most representative area with a production of more than 50% of the national production. The peculiar characteristics of the cherry, such as color, firmness, palate, among others, increase the demand of this fruit, in a short period in which it can be commercialized. However, its high perishability interferes with the shelf life and consequently generates undesirable changes in the cherry flow chain. In order to reduce food waste and increase food safety, it is proposed to develop a time-temperature integrator device that can monitor the quality of the cherry in real time. These devices allow the supervision of the variation of the temperature over time, and for the specific case of the cherry, a reference is made to enzymatic systems, after determination of the kinetic parameters for thermal inactivation With this device, it is intended to create the possibility of being able to change several factors of commercialization, decision of purchase by the consumer and guarantee of consumer safety.
The cherry is a fruit widely appreciated by consumers in general. In Portugal, the Beira Interior region, and in particular the Cova da Beira, is the most representative area with a production of more than 50% of the national production. The peculiar characteristics of the cherry, such as color, firmness, palate, among others, increase the demand of this fruit, in a short period in which it can be commercialized. However, its high perishability interferes with the shelf life and consequently generates undesirable changes in the cherry flow chain. In order to reduce food waste and increase food safety, it is proposed to develop a time-temperature integrator device that can monitor the quality of the cherry in real time. These devices allow the supervision of the variation of the temperature over time, and for the specific case of the cherry, a reference is made to enzymatic systems, after determination of the kinetic parameters for thermal inactivation With this device, it is intended to create the possibility of being able to change several factors of commercialization, decision of purchase by the consumer and guarantee of consumer safety.
Description
Keywords
Cereja Reação Enzimática Temperatura Tti (Time-Temperature Integrators)