Development of a microwave multimode cavity-based pasteurization system for continuous processing of coconut water

• Grant number: 22/03298-0
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Duration: August 01, 2022 - April 30, 2023
• Field of knowledge: Engineering - Mechanical Engineering - Mechanical Engineering Design
• Principal Investigator: Rafael Nunes Segantine
• Grantee: Rafael Nunes Segantine
• Host Company: MICROONDAS DESENVOLVIMENTO E TECNOLOGIAS LTDA
• CNAE: Fabricação de aparelhos e equipamentos para instalações térmicas ; Fabricação de máquinas e equipamentos para as indústrias de alimentos, bebidas e fumo
• City: Campinas
• Pesquisadores principais: Ingrid Johana Mesa Fonseca ; Jose Lavaquial Biosca Neto

Abstract

The development is intended for the processing sector of liquid products based on fins for food, since the quality of the consumption of a product determined by the nutritional ones is based on its attributes and sensorial. Hence the importance of using in processing, in addition to a good quality raw material, techniques that guarantee the safety of the food while maintaining the characteristics of the product in natura. The development therefore has a laboratory-scale pasteurization objective based on a multi-mode processing system for continuous processing of coconut water. Fruit harvesting and the need to ensure fruit safety and the need to ensure fruit safety and the need to ensure fruit safety. Therefore keywords are known to deal with the loss of a vibrant field with great. At every critical loss point, there are technologies available that also optimize, many of which increase energy efficiency. As food loss is closely related to food safety, technology-based microwave solutions such as the pasteurization process have the potential to play an important role. Pasteurization is a process that uses a moderate heat treatment in food that has the main purpose of inactivating non-sporulating pathogenic microorganisms, decreasing the load of spoilage targets and inactivating enzymes. The fruit is made from products manufactured using the HTST (high temperature) process, conventionally using heat exchangers for food at temperatures below 100 °C, followed by a short residence time at these temperatures so that the enzymes are inactivated. and microorganisms. However, the degradation of sensory and nutritional characteristics are the biggest problems of the processes. The inactivation of microorganisms and enzymes in fruit-based products, through microwave pasteurization, mainly in current systems, has been arousing interest among manufacturers of continuous juice machines, due to its sequential choice, energy efficiency and sustainability characteristics. In this way, using this type of scientifically based water and developing a laboratory-scale effort based on a multi-mode micro-wave sustainability project, for continuous processing of coconut water, which is energy and energy efficient over conventional thermal processes. , presenting the lowest processing cost. For the present development, we explored 3 different areas of knowledge, namely: microwave engineering, food engineering and project management fundamentals. The development aims, so that the producers and the development of products can be used to avoid reducing the efficiency of the products, so that the producers and the development of products capable of being an advantageous and efficient alternative to the pasteurization of concentrated fruits the industry. (AU)