APPLICATION OF MICROWAVE HEATING IN THE PROCESSING OF ORANGE JUICE-MILK JUICE DRINK AND EFFECT EVALUATION ON BIOATIVE COMPOUNDS, ANTIOXIDANT CAPACITY AND CHEMICAL, PHYSICAL AND SENSORAL CHARACTERISTICS DOPRODUTO
Palavras-chaves: aquecimento micro-ondas, produtos lácteos, preservação, qualidade.
Microwave heating enables the penetration of electromagnetic waves by promoting a generation of heat through ion conduction and dipole rotation, key parameters for the process. The generated heat flows through the food components, spreading in all directions by means of conduction or convection volumetrically and with high heating rate. Due to the rapid heating, the process presents some advantages over conventional processes (pasteurization and sterilization), such as greater maintenance of nutritional and sensorial quality. Currently, overheating is still a big problem in the use of conventional heating for milk and various dairy products, as it leads to a decrease in product quality. Microwave heating demonstrates a high capacity for destruction of pathogenic / deteriorating microorganisms and their spores, and inactivation of enzymes, while preserving the natural characteristics of dairy products. This technology is being credited with the ability to provide superior quality dairy products with a long shelf life and has been a good alternative to conventional heat treatment.