Condiciones del proceso de dióxido de carbono a alta presión: comparaciones y algunas disparidades en el procesamiento de alimentos
DOI:
https://doi.org/10.33448/rsd-v11i12.34068Palabras clave:
CO2 en fase densa; Conservación de alimentos; Tecnología no convencional; Frescor.Resumen
La alta demanda de los consumidores por alimentos de excelente calidad ha llevado al desarrollo de investigaciones en la reducción de perdidas nutricionales y organolépticas causadas por los tratamientos térmicos convencionales. El uso de CO2 a alta presión (HP-CO2) es una de estas tecnologías emergentes que ha mostrado excelentes resultados en la conservación de alimentos. En la literatura se pueden encontrar divergencias en el efecto de los parámetros de proceso con HP-CO2. Por esto, en este trabajo realizamos una revisión bibliográfica sobre estos parámetros los cuales son: fase termodinámica, presión, relación de CO2 e tiempo de tratamiento. Se pudo observar, que las enzimas y microorganismos poseen diferente resistencia a los parámetros de proceso y la cuál puede ser aun mayor si se tiene en cuenta, el tipo de microorganismo, enzima y composición del alimento. Por lo tanto, es posible que los resultados obtenidos en un alimento sean diferentes a otro así el tratamiento sea el mismo debido a la diferencia en la composición del alimento.
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