Banca de DEFESA: CAROLINA PINTO DE CARVALHO MARTINS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : CAROLINA PINTO DE CARVALHO MARTINS
DATE: 22/12/2021
TIME: 14:00
LOCAL: https://meet.google.com/jbv-dqts-ayr
TITLE:

ORANGE JUICE-MILK PROCESSING BY MICROWAVES

KEY WORDS:

Microwave heating, Dielectric properties, Dairy products, Bioactive compounds, Juice-milk, Orange

PAGES: 139
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

Currently, overheating is still a major problem in using conventional heating for milk and various dairy products. Microwave heating is being credited as a good alternative to conventional heat treatment, as it has been demonstrating its ability to supply dairy products of superior quality and with an extended shelf life. The aim of the study is to evaluate different MW heating conditions (65 and 75ºC; 15, 30 and 60s) for the development of orange juice and milk drinks by comparing the results with a conventionally treated product (75ºC / 15s) and a product without heat treatment. So far, differences have been observed in all parameters evaluated (p≤0.05), with samples processed conventionally having the worst performance for ascorbic acid (12.64 mg / 100mL), phenolic (44.00 EAG mg.100 mL- 1), carotenoids (141.98 µg.100 mL-1), DPPH (27.35%), ECA-I (51.83%), α-glucosidase (62.06%), α-amylase (64.94%) and browning (0.048). The samples treated by MW achieved interesting results in relation to the study of storage and fatty acid profile and nutritional indexes, in addition to the fact that the profile of volatile organic compounds indicated the preservation of important flavor and aroma compounds, and the absence of degradation compounds. like MPR. We also hope to achieve good results regarding the physical, microstructural, and thermal properties of the drink. However, until now, MW heating has proven to be an interesting alternative for the processing of orange juice and milk drinks, and can be considered an outstanding technology in obtaining innovative products.

BANKING MEMBERS:
Presidente - 048.258.657-55 - ADRIANO GOMES DA CRUZ - IF Químic
Externo ao Programa - 3043905 - ERICK ALMEIDA ESMERINO
Externa ao Programa - 1061828 - LUANA CRISTINA ANDRADE DA SILVA
Externa à Instituição - TATIANA COLOMBO PIMENTEL
Externo à Instituição - ANDERSON DE SOUZA SANT'ANA - UNICAMP