Análise do efeito combinado da irradiação e do tratamento hidrotérmico nas características de qualidade de mangas para exportação

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Author(s):	Marcel Wilke Caruso Total Authors: 1
Document type:	Master's Dissertation
Press:	São Paulo.
Institution:	Universidade de São Paulo (USP). Instituto de Pesquisas Energéticas e Nucleares (IPEN/BT)
Defense date:	2009-02-20
Examining board members:	Susy Frey Sabato; Antonio José de Almeida Meirelles; Paulo Roberto Rela
Advisor:	Susy Frey Sabato
Abstract
In this research the effect of the hydrothermal treatment and irradiation as a combined method of food conservation and disinfestations was studied, searching to optimize the impact over the final product desired characteristics. Tommy Atkins mangoes from Brazil were submitted to a combined treatment: thermal treatment (46o C, 70 min and 52 oC, 5 min) and gamma irradiation treatment (doses 0,3 and 0,75 kGy). The fruits were stored at 11oC during 14 days and kept at an environmental condition for more 12 days, where their physicalchemical and sensorial properties were evaluated. As predicted by Oliveira (1998) the combined method of irradiation and thermal treatment showed better results then the individual methods in increasing the shelf-life. (AU)