Alta pressão hidrostática, campos elétricos pulsados e plasma frio na cadeia produtiva de alimentos: Princípios e aplicabilidade industrial
DOI:
https://doi.org/10.33448/rsd-v10i2.12670Palavras-chave:
Alta pressão hidrostática; Campo elétrico pulsado; Plasma frio; Tecnologias não térmicas.Resumo
A busca por tecnologias não térmicas vem alcançando espaço no mercado devido às mudanças dos hábitos alimentares dos consumidores e a preocupação da preservação do meio ambiente. Esta tecnologia é altamente vantajosa para a descontaminação microbiana de produtos alimentícios, incluindo esporulados e micro-organismos patogênicos. Neste contexto, esta revisão objetivou um estudo sistemático da literatura sobre as principais tecnologias não térmicas, utilizando as bases de dados da Science Direct e Web of Science, com a palavra-chave “non-thermal technologies”. Os artigos selecionados foram submetidos para análise no software Vosviewer. Após interpretação dos mapas de densidade obtidos no software percebeu-se que as tecnologias não térmicas mais estudadas, nos últimos cinco anos (2015-2020), foram as tecnologias de alta pressão hidrostática, campo elétrico pulsado e plasma frio. Os principais destaques das tecnologias foram a (i) redução da carga microbiana no alimento, sendo a estrutura celular um fator importante na inativação dos micro-organismos, bem como (ii) a necessidade de aplicações industriais mais sustentáveis, demandando novas tecnologias no mercado.
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