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| Geremias-Andrade,Ivana Morais; Rocheto,Ana Cláudia; Gallo,Fabio Augusto; Petrus,Rodrigo Rodrigues. |
| Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hurdle technology; Ultra clean filling; Stability. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100095 |
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| Petrus,Rodrigo Rodrigues; Faria,José de Assis Fonseca. |
| Processou-se uma mistura isotônica com pH 3,4; objetivando-se a produção de uma bebida microbiologicamente estável, prescindindo de refrigeração. A bebida isotônica foi pasteurizada a 85°C/5s em trocador de calor a placas e acondicionada em garrafas de polietileno tereftalato (PET) sanificadas por aspersão com solução de ácido peracético 0,3% durante 5s, a 30°C. Foram processados 1 lote com 50mg/L de sorbato de potássio, 1 lote com 100mg/L e 1 lote sem sorbato. Os 3 lotes foram mantidos a 25°C durante 26 semanas, sendo realizadas determinações de pH, sólidos solúveis, acidez total titulável, ácido ascórbico, testes de aceitação sensorial e contagens de microrganismos mesófilos aeróbios totais, bolores e leveduras durante a estocagem. Verificou-se diferença... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bebida isotônica; Estabilidade; Garrafa plástica. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000300021 |
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| Bernardi,Sabrina; Bodini,Renata B.; Marcatti,Bruna; Petrus,Rodrigo Rodrigues; Favaro-Trindade,Carmen Sílvia. |
| Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica; Sensory acceptance; Loss in mass; Solids incorporation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000100005 |
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