Reuse made by the separation of whey can reduce the waste of human milk. However, the authors are not aware of the literature on treatments in human whey, made available by pasteurization holder, freeze-drying, spray drying, and high hydrostatic pressure. In this context, the present study applied treatments to human whey and evaluated their lipid and immunological quality. Among the results, a different formation in the triacylglycerol profile was evidenced after the application of spray drying and high hydrostatic pressure, while pasteurization and freeze-drying presented ion intensity close to the control human whey. In addition, pasteurization proved to be adequate for lipid nutritional quality and transformation factor-β1 (TGF-β1) concentration, while an increase in interleukin-10 (IL-10) levels was promoted, between 73 and 80%, after freeze-drying, spray drying, and high hydrostatic pressure. Through the principal component analysis, it is noteworthy that the processes presented divergences in terms of the effects caused, with similarity only between pasteurization and freeze-drying in the composition of fatty acids. However, it was observed that all processes were able to maintain the nutrients. Nevertheless, it is relevant to consider individual characteristics presented and the interest in the desired quality, which can be promising as a complementary product to infant feeding.

RESUMO: Este trabalho avaliou se a higienização de alface americana com água ozonizada, na concentração de 1,0mg L-1 por 1, 2 ou 3 minutos, seria capaz de aumentar a vida útil do produto quando armazenado a 2ºC. Foram avaliadas as populações de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes e pesquisa de Salmonella sp ao longo do tempo. Imediatamente após o processamento por 3 minutos, foram obtidas reduções decimais de 4,07; 3,36; 3,20; 2,18 e 2,18 de microrganismos aeróbios mesófilos, Enterobacteriaceae, bolores e leveduras, coliformes totais, coliformes termotolerantes, respectivamente. A presença de Salmonella sp. não foi observada em nenhuma das condições estudadas. Além do efeito na inativação inicial, o processamento com ozônio melhorou a estabilidade da alface durante a estocagem, aumentando o tempo para o início do crescimento microbiano (de zero para quatro dias) e reduzindo a taxa de crescimento dos microrganismos, especialmente quando a sanitização foi realizada por 3 minutos de contato. Os resultados demonstraram que a alface tratada com água ozonizada atendeu aos parâmetros da legislação durante o período avaliado, reduzindo a contaminação inicial das alfaces (que, sem tratamento, estavam microbiologicamente impróprias para consumo pela contagem de coliformes) e mantendo essas contaminações em níveis aceitáveis por até 10 dias, sob refrigeração.

ABSTRACT: This research studied the impact of Iceberg lettuce sanitation using ozonized water at 1.0mg L-1 for 1, 2 and 3 minutes in the vegetable shelf-life at 2ºC. It was evaluated populations of aerobic mesophilic bacteria, EnterobacterIaceae, molds/yeasts, total and thermtolerants coliforms, and Salmonella sp. Immediately after 3 minutes of sanitation, decimal reductions of 4.07 (aerobic mesophilic bacteria), 3.36 (EnterobacterIacea), 3.2 (molds/yeasts), 2.18 (total coliforms) and 2.18 (thermtolerants coliforms) were reached. Salmonella sp. was not founded at any evaluated condition. Additionally to the initial reduction, the ozonization improved the lettuce stability during its shelf-life, increasing the delay for microbial growth (from zero to four days) and reducing the microbial growth rate. It occurred especially when sanitation with ozone was carried for 3 minutes of contact. The results showed that the Iceberg lettuce sanitized with ozonated water meets the Brazilian law during the evaluated period, reducing lettuce initial load (that was initially unsafe due to high count of coliforms) and keeping this contamination acceptable for 10 days under refrigeration.

In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly, total E. coli load reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, the results indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisture content and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology to reduce microbial counts in dried food.

O processamento de alimentos deve garantir segurança e qualidade a um consumidor cada vez mais exigente, criando a necessidade de melhor entendimento das operações unitárias envolvidas nessa produção. A fluidodinâmica computacional (CFD) tem sido bastante usada para entendimento de processos térmicos de alimentos, ainda o método mais seguro e utilizado para conservação de alimentos. Mesmo assim, nenhum estudo da literatura descreve o processo térmico de alimentos líquidos em embalagens com geometria prismático retangular. O presente trabalho avaliou tal processo, assim como a influência da orientação da embalagem na eficiência do processo, demonstrando o potencial da utilização da CFD na avaliação de processos térmicos de alimentos líquidos, assim como a importância das propriedades reológicas e da convecção natural na eficiência deles. Além disso, mostrou que a orientação da embalagem não resulta em diferenças na eficiência do processo avaliado.

Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

A tecnologia de homogeneização a alta pressão (HAP) tem sido estudada por diversos autores como metodologia não térmica para a conservação de alimentos líquidos. Entretanto, o perfil do fluido durante o processo, assim como os mecanismos de inativação e rompimento celular, ainda não estão totalmente elucidados. O presente trabalho avaliou o escoamento de leite desnatado durante HAP por meio de fluidodinâmica computacional (CFD). Consideraram-se pressões de homogeneização de até 300 MPa, sendo avaliados os perfis de pressão e velocidade do fluido durante o processo. Os resultados obtidos demonstram que as tensões de cisalhamento resultantes do escoamento do fluido dentro do gap e a cavitação na saída do mesmo são os mecanismos mais prováveis para inativação microbiana no homogeneizador avaliado.

High pressure homogenization (HPH) technology has been studied by various authors as a non-thermal process for liquid food preservation. However, the fluid characteristics during processing, as also the cell inactivation and disruption mechanisms have still not been totally elucidated. The present work evaluated the flow of skimmed milk during HPH using computational fluid dynamics (CFD). The homogenization pressure was varied up to 300 MPa and the pressure and velocity profiles evaluated during the process. The results obtained showed that the shear stress due to the flow of the liquid inside the gap and the cavitation on exiting, are the most probable mechanisms of microbial inactivation in the homogenizer evaluated.

A pasteurização dentro da embalagem é o método mais usado para a estabilização microbiológica de cervejas. A crescente busca por alimentos mais seguros e de melhor qualidade cria a necessidade de melhor entendimento dos processos envolvidos na sua produção. Entretanto, pouco se conhece sobre os perfis de temperatura e velocidade durante o tratamento térmico de alimentos líquidos em embalagens comerciais, muitas vezes resultando em processos superdimensionados como garantia de segurança, porém comprometendo características sensoriais e nutricionais do produto e custos do processo. Simulações por fluidodinâmica computacional (CFD) têm sido usadas por vários autores na avaliação desses processos. O presente trabalho teve como objetivo avaliar o efeito da orientação da embalagem na pasteurização de cerveja em uma lata comercial de alumínio por meio de CFD. Simulou-se aquecimento a 60 ºC até 15 UPs (processo convencional de pasteurização em cervejas, em que 1 unidade de pasteurização (UP) equivale a 1 minuto a 60 ºC). Avaliou-se o perfil de temperatura e velocidade das correntes de convecção ao longo do processo e a variação das UPs em relação ao tempo, considerando as latas na posição convencional, invertida e horizontal. Os perfis de temperatura e velocidade mostraram-se adequados ao esperado segundo dados da literatura. Ao contrário da esterilização de alimentos líquidos consistentes em latas cônicas, a orientação da embalagem não resultou em melhoria no processo.

In-package pasteurization is the most used method for beer microbiological stabilization. The search for safer and better quality food has created a need to better understand the processes involved in producing it. However, little is known about the temperature and velocity profiles during the thermal processes of liquid foods in commercial packaging, which results in over-dimensioned processes to guarantee safety, decreasing the sensorial and nutritional characteristics of the product and increasing process costs. Simulations using Computational Fluid-Dynamics (CFD) have been used by various authors to evaluate those processes. The objective of the present paper was to evaluate the effect of packaging orientation in the pasteurization of beer in a commercial aluminum can using CFD. A heating process was simulated at 60 ºC up to 15 PUs (a conventional beer process, in which 1 Pasteurization Unit (PU) is equivalent to 1minute at 60 ºC). The temperature profile and convection current velocity along the process and the variation of the PUs were evaluated in relation to time considering the cans in the conventional, inverted, and horizontal positions. The temperature and velocity profiles were similar to those presented in the literature. The package position did not result in process improvement.