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	Provedor de dados 116 (3) 65 (1) Autor Cristianini,Marcelo (4) Augusto,Pedro Esteves Duarte (3) Tribst,Alline Artigiani Lima (2) Amorim,Emanuele Oliveira Cerqueira (1) Cavalcante,Daniel Augusto (1) Leite Júnior,Bruno Ricardo de Castro (1) Pinheiro,Talita Ferramola (1) Mais... Palavra-chave Alface americana (1) Beer (1) Computational Fluid-Dynamics (CFD) (1) Computational fluid dynamics (CFD) (1) Food processing (1) Mathematic modeling (1) Mathematical modeling (1) Non-thermal technologies (1) Ozonation (1) Pasteurization (1) Process optimization (1) Processes optimization (1) Qualidade microbiológica (1) Sterilization (1) Thermal process (1) Thermal treatment (1) Vida-de-prateleira (1) Água ozonizada (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2015 (1) 2013 (1) 2012 (1) 2010 (1) País Brazil (4) Idioma Inglês (3) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Inactivation of E. coli and B. subtilis spores in ozonized cassava starch 116 Amorim,Emanuele Oliveira Cerqueira; Tribst,Alline Artigiani Lima; Augusto,Pedro Esteves Duarte; Cristianini,Marcelo. In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ozonation; Food processing; Non-thermal technologies. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200012 Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package 116 Augusto,Pedro Esteves Duarte; Cristianini,Marcelo. Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modeling; Computational fluid dynamics (CFD); Process optimization; Thermal process; Sterilization. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100020 Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans 116 Augusto,Pedro Esteves Duarte; Pinheiro,Talita Ferramola; Cristianini,Marcelo. In-package pasteurization is the most used method for beer microbiological stabilization. The search for safer and better quality food has created a need to better understand the processes involved in producing it. However, little is known about the temperature and velocity profiles during the thermal processes of liquid foods in commercial packaging, which results in over-dimensioned processes to guarantee safety, decreasing the sensorial and nutritional characteristics of the product and increasing process costs. Simulations using Computational Fluid-Dynamics (CFD) have been used by various authors to evaluate those processes. The objective of the present paper was to evaluate the effect of packaging orientation in the pasteurization of beer in a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematic modeling; Computational Fluid-Dynamics (CFD); Thermal treatment; Pasteurization; Processes optimization; Beer. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400022 Vida de prateleira de alface americana tratada com água ozonizada 65 Cavalcante,Daniel Augusto; Leite Júnior,Bruno Ricardo de Castro; Tribst,Alline Artigiani Lima; Cristianini,Marcelo. RESUMO: Este trabalho avaliou se a higienização de alface americana com água ozonizada, na concentração de 1,0mg L-1 por 1, 2 ou 3 minutos, seria capaz de aumentar a vida útil do produto quando armazenado a 2ºC. Foram avaliadas as populações de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes e pesquisa de Salmonella sp ao longo do tempo. Imediatamente após o processamento por 3 minutos, foram obtidas reduções decimais de 4,07; 3,36; 3,20; 2,18 e 2,18 de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes, respectivamente. A presença de Salmonella sp. não foi observada em nenhuma das condições estudadas. Além do... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alface americana; Água ozonizada; Qualidade microbiológica; Vida-de-prateleira. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001102089 Registros recuperados: 4 Primeira ... 1 ... Última

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