Alfredo de Almeida Vitali

• Abstract

  ABSTRACT High-quality canned fish produced with premium raw materials and regional recipes are a trend and represent a great market, especially in European countries. Strong brands are well-known and share common traits, such as the awareness of the importance of superior quality and the insertion of their products into a gastronomic culture that values the entire productive chain. This e…

  Technical feasibility study for pirarucu (Arapaima gigas) canning, AP.PIPE

• Abstract

  The importance of using food thermal treatment at high temperatures and short times is that this guarantees the microbiological security of the product and leads to a higher preservation of the quality characteristics, due to kinetic parameters that allow quality factors to have a lower destruction velocity than microrganisms. Modifications in the product can occur at high temperatures ca…

  Optimization of liquid food continuous heat treatment: approach of microbiological safety and quality by rheological and kinetics of change at high temperature, AP.R

• Abstract

  Food-safety warranty is important for ready-to-eat food commercialization. Food preservation can be achieved by adequate heat-treatment, use of food-additives or lowering pH. Clostridium botulinum growth can be prevented by lowering pH under 4.6 within short time to inhibit vegetative growth of any existing spores of these bacteria. Time necessary for pH lowering under 4.6 is not known an…

  Study of kinetic of acidification in particulate food conserves (heart-of-palm), AP.R

(Only some records are available in English at this moment)

• Abstract

  Retorts that operate under steam pressure are the oldest equipment and still the most used in the industries that process food shrouded in metallic containers. The operation named venting is one of the phases of the sterilization process and has for purpose the total removal of the equipment interior air through its drags by injection of steam. The elimination of the air from the retort…

  Analysis of an alternative approach to the convencional venting process in still retorts, BP.PD