Nona Semana Integrada do Instituto de Física de São Carlos

Decontamination of circulating fluid with ultra-violet applied in foods

Não agendado

20m

Doutorado

Palestrante

Bruno P Oliveira

Descrição

The microbiological control in the food industry is an important aspect to promote food safety and quality. In this regard, chemical solutions (30- 80 ppm) of hydroxide of sodium, hiperacetic, hypochlorite has been utilized . (1) The international organization of food safety request that reduction of chemical substances applied due to environmental problems. Because of this, the present research has shown a possible to apply an alternative technique of the circulating fluid to leaching the food and decontaminations of water applying UV light.(2) Results show a convergent photo-reactor utilized with closed-loop process of washing broccoli, consequently the decontamination water of carrying. This work describes a possibility of reducing microorganism present in the vegetable and decontamination of water circulation also, a kinetics describe has shown the disinfection decrease during the time.(3) The process created no hazardous waste fluid or an application any chemical solution for obtaining this results.

Referências

1 FRAUNHOFER INSTITUTE FOR PRODUCTION TECHNOLOGY. Industry 4.0 - connected, adaptive production..2016.Disponivel em:http://www.ipt.fraunhofer.de/en/trends/industry40.html Acesso em: 04 set. 2018.
2 GAYAN, E.; CONDON, S.; ÁLVAREZ, I. Biological aspects in food preservation by ultraviole light: a review. Food and Bioprocess Technology, v. 7, n.1, p.1-20, 2014.
3 BARBOSA-CANOVAS, G. V. et al. Kinetics of microbial inactivation for alternative food processing technologies - Ultraviolet leght. Journal of Food Science, v.65, n.8, 2000.