CAPÍTULO 1: REVISÃO BIBLIOGRÁFICA
1.4 Métodos de processamentos de alimentos: convencionais X tecnologias
1.4.3 Altas Pressões
O processamento de alta pressão (HPP) pode ser uma ferramenta útil para a obtenção de produtos alimentícios mais saudáveis e seguros (Carnonell-Capella et al. 2013). Diante disso, esta tecnologia foi adaptada às necessidades específicas da indústria de alimentos e, atualmente, uma gama de produtos tratados por pressão, incluindo sucos de frutas e vegetais, molho de abacate, cozidos de presunto embalado, arroz cozido e carne de frango marinado, já foram introduzidos na União Europeia e no mercado americano (Patras et al. 2009).
No que diz respeito à qualidade de ingestão do produto acabado, a aplicação da tecnologia de altas pressões pode apresentar vantagens sobre os processamentos térmicos. Isso ocorre porque as moléculas pequenas, tais como compostos voláteis de aroma e pigmentos relacionados com a qualidade sensorial dos alimentos não são afetados pelo processamento de alta pressão (Patras et al. 2009).
Com esse tipo de processamento não-térmico é possível, ainda, ativar e inibir micro-organismos, ativar e inativar enzimas a baixas temperaturas, enquanto que os compostos de baixo peso molecular, tais como vitaminas e compostos relacionado com a pigmentação e aroma, permanecem inalterados. Em alimentos fluidos, a pressão é
transmitida uniformemente e instantaneamente, isto é, não há gradientes. Ao contrário do que acontece com os processos que envolve calor, a HPP é independente do tamanho e geometria do produto, o que reduz o tempo necessário para processar grande quantidade de alimentos (Carnonell-Capella et al. 2013).
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CHAPTER 2 - EFFECT OF ATMOSPHERIC COLD PLASMA AND HIGH PRESSURE