Condições de processo de dióxido de carbono de alta pressão: comparações e algumas disparidades no processamento de alimentos
DOI:
https://doi.org/10.33448/rsd-v11i12.34068Palavras-chave:
CO2 em fase densa; Estabilização de alimentos; Não-convencional; Frescor.Resumo
Devido a demanda cada vez mais intensa do consumidor por alimentos de alta qualidade, nos últimos anos cada vez mais pesquisas têm sido desenvolvidas para amenizar perdas nutricionais e manter a característica de frescor que muitas vezes são comprometidas pelo tratamento térmico convencional. Dentre as tecnologias emergentes, o dióxido de carbono de alta pressão (HP-CO2) tem mostrado resultados eficientes para estabilização de alimentos. Algumas disparidades a respeito do efeito dos parâmetros de processo no tratamento dos alimentos com HP-CO2 foram observadas na literatura. Dessa forma, neste trabalho, os dados encontrados em um levantamento bibliográfico foram organizados nos cinco tópicos mais discutidos nas obras consultadas: a fase termodinâmica, temperatura, pressão, razão de CO2 e tempo de tratamento. De modo geral, observou-se que enzimas e microrganismos apresentam resistências diferentes aos parâmetros do processo, podendo variar ainda mais com a mudança dos componentes da matriz, do tipo de microrganismo ou da fonte enzimática. Portanto, é possível que os resultados observados em uma determinada matriz alimentar sejam díspares caso o mesmo tratamento seja aplicado em outra matriz diferente.
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