Banca de QUALIFICAÇÃO: MAHYRA DA PAIXÃO E SILVA ALVES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MAHYRA DA PAIXÃO E SILVA ALVES
DATE: 27/09/2023
TIME: 09:00
LOCAL: Online na sala: meet.google.com/hpg-bffp-efd
TITLE:

APPLICATION OF UV-C RADIATION ON IN NATURA, MINIMALLY PROCESSED APPLES AND APPLE JUICE TO INCREASE PRODUCT SAFETY AND QUALITY

KEY WORDS:

 antioxidant capacity, postharvest conservation, minimally processed, fruit juice

PAGES: 33
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Due to its high sensory quality and nutritional value, the apple (Malus domestica) has become one of the best known fruits and among its benefits are significant levels of fiber, vitamins C and E, minerals and phenolic compounds. Driven by the growing demand for minimally processed vegetables, companies have been introducing this technology that adds value to the final product while guaranteeing microbiological safety and food quality. Apple juice, one of the most popular beverages worldwide, provides consumers with nutrient replenishment, improved bodily functions and purification of the digestive tract. UV-C radiation, a widespread technology for preserving vegetables, does not leave behind chlorinated or toxic organic compounds (common in the use of chlorine-based sanitizers), in addition to offering a low cost when compared to other conventional technologies. The objective of this work is to apply the UV-C radiation technology in fresh apples, minimally processed apples and clarified apple juice aiming at the microbiological safety of the three final products. As results, it is expected to evaluate the technology in order to obtain the apple in natura, minimally processed and clarified apple juice with satisfactory quality, determine which of the irradiation doses worked was more effective in preserving the final products besides obtaining the three final products with longer shelf life and microbiological stability.

COMMITTEE MEMBERS:
Presidente - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externo ao Programa - ***.825.607-** - DAVY WILLIAM HIDALGO CHÁVEZ - UFRRJ
Externa à Instituição - ALEXANDRA MARA GOULART NUNES MAMEDE - IFBA
Externa à Instituição - CAROLINE CORRÊA DE SOUZA COELHO