Banca de DEFESA: MARCUS VINICIUS DA SILVA FERREIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MARCUS VINICIUS DA SILVA FERREIRA
DATA : 20/02/2019
HORA: 16:00
LOCAL: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro
TÍTULO:

WHEY RASPBERRY-FLAVORED DRINK PROCESSING BY OHMIC HEATING

PALAVRAS-CHAVES:

Emerging technology, ohmic Heating, dairy products

PÁGINAS: 79
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Animal
RESUMO:

Ohmic Heating (OH) is an emerging technology that presents as an excellent alternative to the conventional heating (CH), as the heat is dissipated within the food in a homogenous way (electric current through the food matrix) and not by convection and conduction. Among the advantages it can be listed: the reduction in color change, thermosensitive compounds preservation, including the bioactive, and other rheological factors that interferes in the product characteristics. Additionally, the presence of the non-thermal effect in the OH (electroporation) confers to it great potential in a better microorganism inactivation compared to the conventional treatment. Thus, OH was used to pasteurize raspberry flavored whey-drink in the following parameters (45, 60 and 80 at 60 Hz) and frequency (10, 100, 1000 Hz – 25 V), maintaining the same time-temperature profile (65°C-30min), in the evaluation physical-chemical and Rheological effect compared to the CH in the whey-drink.  All the treated beverages showed an increase in the antioxidant capacity for the (DPPH, FRAP, and TPC). Likewise, it was observed an increase for ACE and 10% of increase for antihyperglycemic activity. The OH treated samples showed better preservation of anthocyanins and a change in the fatty acids profile. The treatment 10Hz-25V and 1000Hz-25V showed the best characteristic regarding color, rheological behavior, while the others (treated varying voltage) showed less viscosity and higher color alteration in a negative way. The results highlighted the importance to establish the adequate parameters to the ohmic equipment. However, in general, the OH showed an interesting potential to the raspberry-flavored whey-drink.

MEMBROS DA BANCA:
Interno - 048.258.657-55 - ADRIANO GOMES DA CRUZ - IF Químic
Externo ao Programa - 2563412 - TATIANA SALDANHA
Externo ao Programa - 3043905 - ERICK ALMEIDA ESMERINO
Externo à Instituição - DENISE ROSANE AZEREDO PERDOMO - IFRJ