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Master's Dissertation
DOI
10.11606/D.74.2013.tde-04092015-155048
Document
Author
Full name
Romy Ueki
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2013
Supervisor
Committee
Melo, Mariza Pires de (President)
Brunetti, Iguatemy Lourenço
Petrus, Rodrigo Rodrigues
Title in Portuguese
Ação do campo magnético pulsado sobre as propriedades do caldo de cana ao longo do armazenamento
Keywords in Portuguese
Cana-de-açúcar
Enzima
Físico-química
Micro-organismo
Preservação
Abstract in Portuguese
O presente estudo teve como objetivo avaliar a ação do campo magnético pulsado sobre as propriedades físico-químicas e microbiológicas do caldo de cana armazenado sob refrigeração. As amostras de caldo de cana foram expostas ao campo magnético pulsado nas frequências de 40 Hz e 60 Hz por 30 e 210 minutos, e na frequência de 50 Hz por 2 horas. Amostras controles não foram expostas ao campo magnético. As amostras foram armazenadas por até 6 dias a 4ºC e analisadas no tempo de armazenamento de 6, 12, 24, 48, 96 e 144 horas por meio de análises físico-químicas para todas as amostras, e microbiológicas para as amostras tratadas com campo magnético de 50 e 60 Hz. O campo magnético de 40 Hz aumentou os parâmetros de cor L* e a* e diminuiu o parâmetro b*, efeito contrário ao campo de 60 Hz. O tratamento a 50 Hz aumentou o parâmetro de cor L* e diminuiu os parâmetros a* e b*. A exposição ao campo magnético de 50 Hz e 60 Hz reduziu o crescimento de bactérias totais, sendo maior a redução nas amostras tratadas a 50 Hz, e para as amostras de 60 Hz, quanto maior o tempo de tratamento, maior a inibição do crescimento microbiano. O tratamento por campo magnético de 60 Hz por 30 minutos reduziu a atividade antioxidante e a concentração de compostos fenólicos, enquanto que o tratamento a 40 Hz por 30 minutos reduziu somente o primeiro índice e a 60 Hz por 210 minutos reduziu o segundo. Os demais parâmetros físico-químicos não sofreram alteração significativa com relação ao controle durante o armazenamento. Conclui-se que, apesar de serem necessários mais estudos para entendimento do mecanismo de ação do campo magnético em alimentos, o campo magnético pulsado de baixa intensidade (ordem de mili Tesla) possui potencial para ser utilizado como tecnologia inovadora no tratamento de alimentos para controle microbiológico.
Title in English
Action of pulsed magnetic field on the properties of sugarcane juice during storage
Keywords in English
Enzymes
Microorganism
Physicochemical
Preservation
Sugar cane
Abstract in English
This study aimed to evaluate the action of pulsed magnetic field in the physicochemical and microbiological properties of sugar cane juice during refrigerated storage. Sugar cane juice samples were exposed to pulsed magnetic field at frequencies of 40 and 60 Hz for 30 and 210 minutes and at frequency of 50 Hz for 120 minutes. Control samples were not exposed to magnetic field. Samples were stored at 4ºC for up to 6 days, and evaluated at times of storage of 6, 12, 24, 48, 96 e 144 hours through physicochemical analysis for all samples and through microbiological analysis for samples treated with 50 and 60 Hz magnetic field. Exposure to 40 Hz magnetic field raised the color parameters L* and a*, and decreased the b* parameter, while de 60 Hz magnetic field had the opposite effect. The treatment with 50 Hz magnetic field raised the color parameter L* and decreased a* and b* parameters. Exposure to 50 and 60 Hz magnetic field reduced the growth of total bacteria, where the frequency of 50 Hz was more effective. The treatment with 60 Hz magnetic field for 30 minutes reduced the antioxidant activity and the total phenolic compound, while the 40 Hz treatment for 30 minutes reduces only the first analysis and at 60 Hz for 210 minutes reduced only the second. The other physicochemical properties did not changed significantly during storage compared with the controls. We concluded that, although more studies is needed for better understand the action mechanism of magnetic field in foods, the low intensity pulsed magnetic field (order of mili tesla) has the potential to be used as innovative technology in food treatment for microbiological control.
 
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ME5488974.pdf (1.64 Mbytes)
Publishing Date
2015-09-15
 
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