Publicação
O Tratamento não Térmico do Vinho para Efeitos da sua Estabilização com os campos Elétricos Pulsados, PEF, numa instalação piloto, ao invés da Técnica tradicional de pasteurização com temperatura
| Resumo: | The change in consciousness in societies is urgent, several attempts to implement more sustainable methods, transversal to all social, environmental and economic dimensions have been the subject of debate. The awareness on the part of the global population was only confirmed due to the warnings about the major climate changes that are occurring, and which will worsen in the coming years.As the world population increases, the need for food increases. Safe foods that, when sold and ingested, do not put the health and lives of consumers at risk. For this to happen, food safety standards must be met in the manufacturing, distribution and storage processes, so that there is no deterioration or contamination of food.This dissertation aims to study microbiological inactivation in wine, processed with Pulse Electric Fields, PEF. Analyzing, evaluating and implementing, if necessary, an improvement in the hygiene, quality and food safety process based on the HACCP system in pilot-scale equipment.The work was carried out at the Laboratory for Research and Development in Agro-food Applications, LINDAAA, a company based in Gouveia.The work was carried out in several phases. It started with getting closer and familiar with the equipment, its practical application through some applications.An assessment of the pasteurizer was carried out based on HACCP – in its critical points; an evaluation of the implemented hygiene system and the proposed hygiene system was carried out, with practical verification of the procedures. |
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| Autores principais: | Batoréu, Ana Maria Pires Morais |
| Assunto: | Food Safety; Implementation; Sanitation HACCP; Segurança Alimentar; ; Implementação HACCP; Higienização |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Coimbra |
| Idioma: | português |
| Origem: | Estudo Geral - Universidade de Coimbra |
| Resumo: | The change in consciousness in societies is urgent, several attempts to implement more sustainable methods, transversal to all social, environmental and economic dimensions have been the subject of debate. The awareness on the part of the global population was only confirmed due to the warnings about the major climate changes that are occurring, and which will worsen in the coming years.As the world population increases, the need for food increases. Safe foods that, when sold and ingested, do not put the health and lives of consumers at risk. For this to happen, food safety standards must be met in the manufacturing, distribution and storage processes, so that there is no deterioration or contamination of food.This dissertation aims to study microbiological inactivation in wine, processed with Pulse Electric Fields, PEF. Analyzing, evaluating and implementing, if necessary, an improvement in the hygiene, quality and food safety process based on the HACCP system in pilot-scale equipment.The work was carried out at the Laboratory for Research and Development in Agro-food Applications, LINDAAA, a company based in Gouveia.The work was carried out in several phases. It started with getting closer and familiar with the equipment, its practical application through some applications.An assessment of the pasteurizer was carried out based on HACCP – in its critical points; an evaluation of the implemented hygiene system and the proposed hygiene system was carried out, with practical verification of the procedures. |
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