A5054338242- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Agricultural and Food Sciences
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Food Drying and Modeling
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Food Supply Chain Traceability
- Education and Digital Technologies
- Microplastics and Plastic Pollution
- Antioxidant Activity and Oxidative Stress
- Postharvest Quality and Shelf Life Management
- Agricultural Economics and Policy
- biodegradable polymer synthesis and properties
- Coffee research and impacts
- Plant Surface Properties and Treatments
- Advanced Fiber Optic Sensors
- Science and Education Research
- Agricultural Economics and Practices
- Education Pedagogy and Practices
- Essential Oils and Antimicrobial Activity
- Chemistry Education and Research
- Phytochemicals and Medicinal Plants
Instituto Federal Catarinense
2020-2025
Instituto de Tecnologia de Alimentos
2022
Escola da Cidade
2022
Universidade Federal de Minas Gerais
2022
Governo do Estado do Rio Grande do Sul
2022
Ministério da Agricultura
2022
World Wide Web Consortium
2022
Universidade Federal do Amazonas
2022
Pontifícia Universidade Católica de Minas Gerais
2022
Universidade Federal de Uberlândia
2022
ABSTRACT Good manufacturing practices in the food industries that process meat demand fast cooling after cooking. Vacuum is a good alternative for this purpose, spite of weight loss associated with water evaporation. The influence pressure drop on was investigated precooked chicken breast pieces. It observed lower evacuation rates reduced losses during vacuum‐cooling experiments. A simple numerical simulation able to predict chicken, whose results agreed very well experimental results,...
Mussels pass through a thermal treatment during industrial processing with hot water or steam and then are pre-cooled before the manual extraction of meat. This pre-cooling is classically accomplished by immersion cooked mussels in cold water. In this work, vacuum cooling after cooking stage was used as technique to quickly decrease product temperature avoid possible microbial contamination manipulation. about 3 minutes, were cooled from 90 °C 20 °C. The relative weight loss whole sample...
The influence of meat sample dimensions on the mass transfer coefficient (kS) precooked cuts pork, beef, and chicken during vacuum cooling, as well behavior this cooling process, were investigated. It was evidenced that kS parameter presented statistical correlations with volume. strongest dependence found for breast chicken, showing product can be cooled by impregnation. Knowledge is important in order to evaluate geometric formats treated cooling. Experiments cylinders filled moist sand...
Abstract The objective of this work was to determine the ideal conditions for processing flour and extraction anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces used. For blueberry flour, different dehydration temperatures (53ºC-67ºC) times (43.18-48.82 hours) were performed ethanol solutions (15-85% v/v) at pH values (1.0-4.0). ). total monomeric anthocyanin content 1,538.39±25.63 mg 100 g-1 (0.89 desirability value) fresh in...
Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions development goldenberry powder. A Central Composite Design (CCD) was adopted obtain response surfaces. For processing, different temperatures (50 - 70ºC) times (27.18 32.82 hours) were used dehydration fruits, evaluating content total carotenoids moisture around 15%. Data obtained tested by analysis...
As intervenções pedagógicas são caracterizadas por ações que envolvem o planejamento e a implantação de interferências ou inovações com finalidade proporcionar avanços melhorias nos processos aprendizagem, onde os efeitos avaliados posteriormente. Com foco no ensino Química, foi realizada uma intervenção pedagógica um grupo 33 alunos do curso Técnico em Alimentos Integrado ao Ensino Médio Instituto Federal Catarinense campus Concórdia/SC, objetivo estimular processo ensino-aprendizagem...
Os alimentos naturais ou industrializados podem causar reações desagradáveis em consumidores habituais desses produtos e o consumo excessivo pode gerar danos ainda maiores a curto longo prazos. A cafeína pertence à classe chamada xantina sua quantidade cafés depende de uma série fatores como variedade da planta, método cultivo, as condições crescimento, os aspectos genéticos sazonais, além pó utilizado, do tipo produto (torrado moído, solúvel descafeinado) entre outros. O café é consumido...
Intervenções pedagógicas são investigações que envolvem o planejamento e a implementação de interferências destinadas produzir avanços melhorias nos processos aprendizagem dos sujeitos delas participam, posterior avaliação efeitos dessas interferências. Foi realizada uma intervenção pedagógica com um grupo 24 alunos curso Técnico em Alimentos Integrado ao Ensino Médio, objetivo estreitar relação teoria-prática da área produção comercialização produtos alimentícios, além gerar melhor...