Дисертації з теми "Minimally processed product"

The effect of pre-harvest application of Extend®, a newly developed second generation harpin product, on shelf life of fresh-cut lettuce was investigated. The lettuces were grown in locations A: Watsonville, CA; B: Cedarville, NJ; and C: Yuma, AZ, and treated five days before harvest at 30, 60 and 90 ppm (2,4 and 6 oz/acre in 50 gal/acre). Lettuce processed and bagged was stored at 34-37°F and evaluated for quality for 20 days. Lettuce from trial A treated with 60-90 ppm harpin consistently had a better overall quality and lower microbial population than the control. Results from trial B showed no differences among treatments. In trial C, microbial population was lower and visual quality higher in lettuce treated at 60 ppm than the control during early stages of storage. Overall results are mixed but it was revealed that a field application of harpin can improve quality of fresh-cut lettuce under conditions that need to be determined.

A wide variety of minimally processed fruits and vegetables has been developed in order to respond to the increasing consumers’ demands for ready-to-eat and ready-to-use fruits and vegetables products. Creating innovative products with high quality and pleasing the consumers palate is always a concern for the food industry. The present thesis mainly discusses the application of non-thermal technologies such as Osmotic Dehydration (OD), High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF) and Vacuum impregnation (VI) aimed at product innovation and quality improvement for minimally processed fruits and vegetables. The main results related to the applied non-thermal techniques confirmed their potentiality but also the need to optimize them as a function of raw material characteristics and final product target. The application of HHP was evaluated as an alternative to heat treatment prior to OD for the production of candied green plums, as it was shown to efficiently accelerate the mass transfer during the OD process, allowing to reduce the dehydration time from more than 5 days to about 2 days. HPP allowed to maintain higher firmness values and a greener colour of the final product, to retain the antioxidant compounds content and the antioxidant activity and to improve the aromatic profile (in terms of total amount and number of volatile components) of the final product. The pre-treatment with PEF in raw potatoes was proven effective for reducing the final acrylamide content in deep-fat fried potato crisps by favoring the release of acrylamide precursors during the further dipping, with only slight modifications of the final quality of the product. VI was applied for the aromatic enrichment of potato sticks showing a good potentiality for product innovation. However, based on the characteristics of the raw materials, the process needs to be improved in order to guarantee the quality of the product during storage.

Abstract L’innovazione tecnologica ha permesso all’uomo di migliorare la propria vita e risolvere problemi legati anche alla stessa sopravvivenza. Tuttavia, il processo di innovazione tecnologica guardato in maniera più critica può presentare problematiche talvolta anche più insidiose di quelle risolte con il passo avanti tecnologico compiuto. L’allevamento intensivo, l’agricoltura intensiva, la coltivazione di prodotti ortofrutticoli in serra ad esempio rappresentano passi avanti tecnologici che mentre hanno permesso di accrescere la quantità e la varietà di alimenti disponibili durante l’anno, a seguito di recenti studi incentrati sulla ricerca delle vie dello sviluppo sostenibile, è stato ampiamente dimostrato come vadano in direzioni meno giuste in termini di impatti ambientali. Conseguenze dannose sempre più tangibili sono state evidenziate negli ultimi anni nelle abitudini alimentari dei Paesi sviluppati, come il fenomeno dello spreco alimentare e dell’eccessivo consumo di carne e prodotti caseari; fenomeni che destano sempre più preoccupazioni in termini ambientali e sociali. Così mentre la vita di tutti i consumatori sembra migliorare e molti problemi appaiono risolti, altri ne insorgono portandoci in direzioni meno accettabili e conducendoci ad un’analisi più critica della innovazione tecnologica prodotta e adottata. I prodotti ortofrutticoli di quarta gamma sono l’innovazione tecnologica sui cui è incentrata l’analisi condotta in questo studio. La quarta gamma rappresenta un segmento di mercato sviluppatosi negli ultimi decenni nel settore della frutta e verdura che ha permesso di compiere molti passi avanti ai consumatori; mettendo a loro disposizione prodotti pronti all’uso con un elevato contenuto di servizio come le praticità nell’utilizzo, le maggiore sicurezza in termini di igiene, più varietà di scelta. Ma, allo stesso tempo, l’innovazione della quarta gamma ha introdotto nel mercato prodotti che, per soddisfare le sempre più spinte esigenze dei consumatori e della grande distribuzione – che si fa interprete “minuziosa” delle esigenze di consumo - mostrano evidenti limiti a livello ambientale. Limiti legati allo spreco alimentare (circa il 50% del prodotto che giunge negli stabilimenti produttivi e gettato via per garantire gli “elevatissimi standard qualitativi di mercato”), al trasporto (approvvigionamento della materia prima realizzato su mercati esteri nonostante la presenza di prodotto nazionale e locale buono, sano e economico), d’imballaggio (primario, secondario e terziario usato per garantire l’integrità nel trasporto e la freschezza di un prodotto relativamente leggero, ingombrante, spesso dal bassissimo apporto nutritivo e deperibile), la conservazione (il rigido rispetto della catena del freddo dal campo alla tavola). Metodo Questo studio, pertanto, si è focalizzato sull’analisi e la valutazione delle performance ambientali di una busta di insalata iceberg di quarta gamma (prodotto ortofrutticolo leader di mercato nel settore insalate) realizzata da un’azienda multinazionale ubicata nel Sud Italia e venduta in Puglia, paragonandole con le performance ambientali di un prodotto tradizionale coltivato a livello locale sempre in Puglia. La metodologia applicata è stata l’LCA, l’analisi è stata condotta seguendo la normative ISO 14040 e 14044, l’ILCD Handbook (EC - JRC - Institute for Environment and Sustainability, 2010) e le “Guidelines for the implementation of the PEF”. Risultati e discussione Dai risultati si evince che la fase di coltivazione dell’insalata iceberg contribuisce pesantemente agli impatti ambientali totali, sia del prodotto a chilometro zero ma in particolare a quello di quarta gamma. In tutte le categorie esaminate tale fase, infatti, apporta il maggior contributo a causa, principalmente, dell’energia elettrica impiegata nell’irrigazione, e delle emissioni dei fertilizzanti. In questa fase pesano negativamente anche le perdite in campo. Il processo di trasformazione di quarta gamma rappresenta, dopo la fase agricola, il principale hot spot lungo il ciclo di vita del prodotto pronto all’uso. Ciò è riconducibile principalmente all’impiego di energia elettrica durante tutte le operazioni di questa fase. I trasporti, sempre nel prodotto pronto all’uso, risultano impattanti, sebbene in misura inferiore rispetto alla fase di coltivazione e trasformazione. Un contributo seppur modesto è dato dalla fase di packaging. Conclusioni Dall’analisi e dalle valutazioni condotte nel corso dello studio è emerso uno scenario di produzione molto articolato relativamente al settore quarta gamma, nonostante i relativi prodotti sino definiti comunemente “minimamente processati”. L’unità funzionale analizzata durante il suo ciclo di vita è coinvolta in un sistematico processo di “sprechi alimentari”, e questo dal campo sino alla tavola. I miglioramenti ipotizzabili pertanto dovrebbero essere orientati alla riduzione degli scarti e dei consumi energetici (maggior impatto rilevato), anche se si ritiene fisiologico che la trasformazione di quarta gamma includa delle perdite lungo il suo iter. Inoltre, un aspetto fondamentale che fa riflettere in merito alla sostenibilità del prodotto analizzato e il rapporto tra i suoi impatti ambientali e il suo contributo nutritivo. Essendo l’insalata iceberg composta da circa il 95% di acqua, questa apporta ben pochi elementi a una dieta dal punto di vista nutrizionale e pertanto il suo contributo alla dieta stessa andrebbe ripensato nell’equilibrio di un paniere di alimenti che contemplino elementi di sostenibilità e non solo elementi nutrizionali.

L'Hibiscus sabdariffa (hibiscus) est une plante dont les calices comestibles, contiennent des polyphénols et des molécules d'anthocyane qui sont à la fois des composés antioxydants et responsables de leur couleur rouge attrayante pour le consommateur. Ces particularités constituent un fort potentiel santé qui répond aux demandes actuelles du marché et un atout économique pour les industries. Cependant, cette plante tropicale et saisonnière dont les calices riches en eau, sont très périssables, sensibles à l'humidité et à la chaleur, et les molécules d'intérêt (anthocyanes) sont thermosensibles et instables en milieu aqueux. Dans ce contexte, la transformation des calices en poudre permet, en plus d'optimiser le coût du transport et l'espace de stockage, de stabiliser les calices en assurant une longue durée de conservation du produit, de faciliter l'accessibilité aux biomolécules et donc à ses bienfaits pour la santé, ceci, à condition que le procédé soit maîtrisé. L'un des meilleurs moyens de préserver les propriétés nutritionnelles d'origine (teneur en anthocyanes, activité antioxydante) des calices est d'obtenir des produits peu transformés ou « minimally processed products » en combinant le séchage à l'étuve (contrôlé), le broyage et le fractionnement par tamisage. Ce procédé a été étudié dans ce travail et les propriétés physicochimiques (granulométrie, forme, structure, porosité, proportion de fibre, teneur en anthocyanes, activité antioxydante) et fonctionnelles des poudres (écoulement, reconstitution, extractibilité des biomolécules) ont été systématiquement évaluées dans un but de formulation de boisson. L'intérêt d'un tel procédé est la facilité de sa mise en œuvre, applicable à tous végétaux, la facilité d'usage de la poudre, l'amélioration de la disponibilité et l'accessibilité des biomolécules. Ce travail a permis d'identifier l'impact du séchage solaire et du broyage sur les propriétés physicochimiques des poudres, ces dernières impactant directement les propriétés fonctionnelles. La substitution du séchage solaire par le séchage contrôlé à l'étuve et un fractionnement par tamisage supplémentaire après le broyage ont permis d'améliorer les propriétés fonctionnelles des poudres. Ces propriétés singulières des poudres ainsi obtenues, ont permis de distinguer des applications qui leur sont propres
Hibiscus sabdariffa (hibiscus) is a plant with edible calyxes containing polyphenol and anthocyanin molecules that are both antioxidant compounds and responsible for their attractive red color for consumers. These particularities constitute a good health potential that meets the current market demands, and an economic potential for industries. However, this tropical and seasonal plant whose water-rich calyxes are highly perishable, sensitive to humidity and heat, and whose the interesting molecules (anthocyanins) are heat-sensitive and unstable in aqueous medium. In this context, the calyx transformation into powder allows, besides optimizing the transport cost and storage space, to stabilize the calyxes by ensuring a long product shelf-life, and to improve the biomolecule accessibility. This allows to benefit to its health assets provided that the process is controlled. One of the best ways to preserve the calyx original nutritional properties (anthocyanin content, antioxidant activity) is to obtain minimally processed products by combining controlled oven-drying, grinding and fractionation by sieving. This process was studied in this work and the powder physicochemical properties (particle size and shape, structure, porosity, fiber proportion, anthocyanin content, antioxidant activity) and functional properties (flowability, reconstitution, biomolecule extractability) were systematically evaluated for drink formulation. The interest of such a process is the ease of its implementation applicable to all plants, the powder ease of use, the improvement of the biomolecule availability and accessibility. This work allows identifying the impact of sun-drying and grinding on the powder physicochemical properties, the latter impacting the functional properties. The substitution of sun-drying by controlled oven-drying and an additional fractionation by sieving preceded by grinding allowed improving the powder functional properties. These powder functional properties were singular and allowed to distinguish specific applications for each powder type (fine or coarse powders)

Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C.
Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
This research was developed in a small distribution unit, having as its primary goal the analysis of the fresh and minimally processed fruits and vegetables section, so as to identify the products with higher losses, as well as the main factors impacting on quality. The conditions of transportation, storage and display in the selling unit were analysed. A comprehensive study was performed using data from 2010, 2011 and 2012, having the year 2011 been examined in higher detail, for the analysis of the fresh and minimally processed fruit and horticultural section. The fruits and vegetables with the highest rate of return along the year are those that require refrigeration, especially lettuce and Portuguese cabbage in the horticultural section. The fruits did not have as many returns along the year. As for the minimally processed, the simplest salads have the highest return. The main issues are due to the storage temperature and improper product display, as the refrigeration board, despite always registering temperature values of 8ºC over 7 days, presented higher temperatures, along with high heterogeneity in the values measured at different reading points.

The goal of the researches that make up the present study was to explore the potential of C. cardunculus L. to be exploited for some new uses. Although the globe artichoke has deep roots in the culinary traditions of the Mediterranean countries, it requires nowadays innovations that remove the difficulties of its preparation and make it easier and faster to consume. The artichoke as a minimally processed and ready to use product addresses this need. The results presented in this thesis show that by choosing the right cultivar-packaging combination, it is possible to extend the shelf life of the product to at least 7 days from packaging. The cultivated and wild cardoon produce large amounts of biomass, even under low-input conditions, thanks to their hardiness and the perfect match with Mediterranean climate. The data provided in this thesis confirm the cardoon as a possible source of renewable energy, both for its biomass yield and for biomethane yield of its silage. The volume of biomethane produced from the ensiled cardoon (between 200 and 250 Nm3 per t DM) is comparable to that produced by the ryegrass silage, triticale and wheat. Silage of cultivated cardoon genotypes achieved volumes of biomethane (from 3,700 to 4,530 Nm3 ha-1) that are comparable to those obtained with maize grown under an intermediate input intensity regime. Much of the biomass produced by globe artichoke plants remains in the field as crop residues, this biomass can be exploited for the production of bioethanol, considering its richness in complex carbohydrates (cellulose and hemicellulose) and even in simple sugars (glucose and fructose ). The enzymatic saccharification of non-pretreated biomass of residues of two globe artichoke cvs. ('Opera F1' and Spinoso sardo') has given rise to a potential yield of 85-109 kg of EtOH per t DM and 1,440-1,520 kg of EtOH per ha.

The goal of the researches that make up the present study was to explore the potential of C. cardunculus L. to be exploited for some new uses. Although the globe artichoke has deep roots in the culinary traditions of the Mediterranean countries, it requires nowadays innovations that remove the difficulties of its preparation and make it easier and faster to consume. The artichoke as a minimally processed and ready to use product addresses this need. The results presented in this thesis show that by choosing the right cultivar-packaging combination, it is possible to extend the shelf life of the product to at least 7 days from packaging. The cultivated and wild cardoon produce large amounts of biomass, even under low-input conditions, thanks to their hardiness and the perfect match with Mediterranean climate. The data provided in this thesis confirm the cardoon as a possible source of renewable energy, both for its biomass yield and for biomethane yield of its silage. The volume of biomethane produced from the ensiled cardoon (between 200 and 250 Nm3 per t DM) is comparable to that produced by the ryegrass silage, triticale and wheat. Silage of cultivated cardoon genotypes achieved volumes of biomethane (from 3,700 to 4,530 Nm3 ha-1) that are comparable to those obtained with maize grown under an intermediate input intensity regime. Much of the biomass produced by globe artichoke plants remains in the field as crop residues, this biomass can be exploited for the production of bioethanol, considering its richness in complex carbohydrates (cellulose and hemicellulose) and even in simple sugars (glucose and fructose ). The enzymatic saccharification of non-pretreated biomass of residues of two globe artichoke cvs. ('Opera F1' and Spinoso sardo') has given rise to a potential yield of 85-109 kg of EtOH per t DM and 1,440-1,520 kg of EtOH per ha.

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Embrapa Instrumentação Agropecuária
The global need to ensure food quality and safety has always been a concern of primary producers, processors, distributors, consumers and governmental bodies. On the other hand, notified cases of food borne disease still cause a wide range of negative social and economic impacts worldwide. Current technology for production of Minimally Processed Vegetables (MPV) entails a series of critical steps, which can lead to product contamination by biological, chemical or physical hazards if adequate controls are not observed, and yielding potentially unsafe food products. Such concerns become even more important given that MPV`s production chains involve mostly small producers and/or enterprises in rural settings, which typically lack qualified training and specific skills. To address this challenge, the present work proposes a customized quality and safety management system for MPVs. Initially, an integrative literature search was conducted to cover topics such as quality management theory, food safety systems, MPV technology, and supply chain management as an initial step to direct a multiple case study. Field work was then performed for two MPV chains, involving a total of 18 observation units composed of rural producers, processors, shippers and distributors for retail or institutional markets, so that the system could be developed to meet the actual needs and requirements of MPV chains. Its guiding principle is the management of quality attributes of MPVs, as demanded by consumers, via the operational implications of these attributes throughout the production chain. The system also includes a performance evaluation protocol to ensure continuous process optimization. As a result, the system´s structure operates at a simple managing level, triggering systemic process vision and effective cooperation among stakeholders, while empowering them by their direct leadership and coordination of the system and ensuing processes. Finally, a working model for the proposed system is applied to minimally processed lettuce. In addition to being a tool to plan the implementation of quality and safety management protocols in this specific MPV chain, the system can also be used by MPV processors as a mainframe to guide their internal and supplier´s audits, as well as by retail and institutional companies.
A necessidade mundial de se garantir a qualidade e a segurança dos alimentos sempre foi uma preocupação de produtores primários, processadores e distribuidores de alimentos, além dos próprios consumidores e organismos governamentais. Por outro lado, os casos notificados de toxi-infecções alimentares no mundo continuam a impactar a saúde pública com conseqüencias sociais e econômicas significativas e negativas. A tecnologia de processamento mínimo de vegetais (PMV) compreende uma série de etapas críticas que, em caso de desvio de controles necessários, pode favorecer a contaminação dos produtos ao longo da cadeia por perigos químicos, físicos e microbiológicos, resultando em produtos finais potencialmente inseguros para a saúde do consumidor. Estas questões se tornam ainda mais importantes considerando que esta cadeia de produção é composta de pequenos produtores rurais e pequenas empresas, em sua maioria, com baixa tecnificação e com o emprego de mão-de-obra não qualificada. Este trabalho teve por objetivo propor um sistema customizado de gestão da qualidade e da segurança para vegetais minimamente processados. Para isto, foi realizada uma pesquisa bibliográfica baseada na teoria de gestão da qualidade, de segurança de alimentos, da tecnologia de PMV, de gestão da cadeia de suprimentos e de custos de transação no intuito de reunir elementos para guiar o estudo de casos múltiplos. A pesquisa de campo foi realizada em duas cadeias de PMV, reunindo ao todo 18 unidades de análise compostas por produtores rurais, processadores, transportadores e distribuidores (mercados varejista e institucional) dos vegetais processados. O sistema proposto é focado na realidade desta cadeia agroindustrial, tendo como princípio a gestão pelos atributos da qualidade exigidos pelos clientes, por meio de seus desdobramentos ao longo da cadeia, e uma componente de avaliação de desempenho para melhoria contínua dos processos. Esta estrutura resulta em um nível de gestão simples, de visão sistêmica e de cooperação mútua entre os agentes desta cadeia, onde a empresa processadora lidera e coordena estas ações. Ao final do trabalho, o sistema é ilustrado utilizando-se o exemplo do processamento mínimo de alface americana. O sistema proposto, além de ser uma referência para planejar a implantação da gestão da qualidade e da segurança nesta cadeia, também pode pode ser utilizado como uma estrutura para guiar auditorias internas e em fornecedores para as processadoras de vegetais minimamente processados e para as empresas do mercado varejista/institucional, respectivamente.

L’analyse de la réception critique des nouvelles formes d’art apparaissant dès la fin des années 1950 et se développant au cours des années 1960, en particulier dans le champ de la sculpture et des œuvres en trois dimensions, constitue le socle de notre réflexion. Celle-ci vise à mettre en lumière les profondes évolutions que connaissent les processus de conception et de production des œuvres en trois dimensions, chez des artistes que la réception critique « à chaud » puis l’histoire de l’art ont séparés en fonction de critères stylistiques : néo-dada, pop, minimal… L’observation de ces déplacements de la pratique, intégrant des matériaux et des modes de production industriels (ou résistant à ces derniers) offre une autre approche des enjeux de l’art de cette période, qui voit s’éloigner la figure archétypale et héroïque du sculpteur moderniste incarnée par David Smith, et s’élaborer la figure nouvelle de l’artiste « post-studio ». Parallèlement, apparaissent de nouveaux soutiens, institutionnels, financiers et surtout techniques, pour les artistes produisant des œuvres en trois dimensions et délégant tout ou partie de la fabrication à des sociétés industrielles. Un nouveau type d’entreprise voit le jour, spécialisé dans la fabrication d’œuvres en trois dimensions et de sculptures monumentales. Au début des années 1970, les nouveaux modes de fabrication expérimentés durant la décennie précédente sont parfaitement intégrés à l’économie générale de l’art. En proposer une forme d’archéologie afin d’en comprendre les motivations initiales vise à mieux penser les enjeux actuels des pratiques artistiques ayant recours à la fabrication déléguée
The analysis of the critical reception of the new forms of art appearing from the end of the 1950s and developing during the 1960s, especially in the field of sculpture and tridimensional works, constitutes the foundation of our thought. It aims at bringing to light the profound shifts in the conception and production processes of the works in three dimensions, made by artists separated by the critical reception then the art history according to stylistic criteria : Neo-Dada, Pop, Minimal, and so on. To observe these displacements of the art practice, integrating industrials materials and means of production (or resisting them) offers another approach of the art stakes in this period, which sees the archetypal and heroic figure of the modernist sculptor (embodied by David Smith) fading, and elaborating the new figure of the post-studio artist. At the same time, new supports (institutional, financial and especially technical) appear for the artists producing works in three dimensions and delegating all or any of the manufacturing to industrial companies. A new type of company, specialized in the manufacturing of works in three dimensions and monumental sculptures, is born. In the early 1970s, the new means of manufacturing experienced during the previous decade are perfectly integrated into the general economy of art. To propose a kind of archeology of these means in order to understand the initial motivations aims at a better thinking of the current stakes in the artistic practices turning to delegated manufacturing processes

碩士
大葉大學
食品工程研究所
87
Osmotic dehydration (OD) is one of the most important processes to produce intermediate moisture foods (IMF); however, this process is very time-consuming. Vacuum osmotic dehydration (VOD) and pulse vacuum osmotic dehydration (PVOD) are expected to improve the dehydration effect, but there are some operation variables required further studies. In this research, celery and green papaya were used as the materials. Celery in lengths of 1, 1.5 and 2cm were soaked in 55Brix sugar solutions at 25, 40, 55oC, and 10, 20 and 30inch vacuum were applied for 120min. for VOD and PVOD. On the other hand, green papaya in length of 1cm was soaked in 55Brix sugar solution at 40oC, and factors such as pulse length, pulse number and pulse timing in PVOD were investigated to determine the optimal process factors, with the help of sensory evaluation. Physical properties of the product, such as color, hardness, dehydration rate and sugar uptake were determined, and samples from OD were the control. The results showed that at normal pressure (latm), dehydration rate and sugar uptake increased with solution temperature, but decreased with sample size. As VOD was applied, both dehydration rate and sugar uptake increased two times within the first 60min, compared with OD at the normal pressure. However, this increasing effect was not continued to the next 60min, only if high temperature soaking was used in VOD. Samples from VOD showed dark color, and VOD in high vacuum was not very helpful on increases of dehydration rate and sugar uptake. For celery in VOD, the major effect was showed on the increase of dehydration; for green papaya, it was on sugar uptake. For PVOD, both dehydration rate and sugar uptake results were found better than OD and VOD, and the samples from PVOD were with the smallest hardness change. Comparing the results of physical property determination and sensory evaluation, it showed that the optimal process factors of PVOD were: pulse should be applied at the first half of process, pulse length should be controlled within 5 to 10mins, and pulse numbers should be within 2 - 3.

No que diz respeito ao consumo de produtos minimamente processados tem-se verificado um aumento do seu consumo nos últimos anos. A transmissão de agentes patogénicos através do consumo desses alimentos pode constituir um problema sério de saúde pública e, por isso, as questões relacionadas com a segurança alimentar, bem como o seu conceito, tem desencadeado uma crescente preocupação nas autoridades, indústrias, produtores, fornecedores e consumidores. Uma ferramenta essencial que visa a segurança dos alimentos é sem dúvida o Sistema de HACCP (Hazard Analysis and Critical Control Point), sistema de autocontrolo da cadeia alimentar, cuja implementação é obrigatória desde 2006. Assente em sete princípios, de carácter pró-activo, sistemático e científico, este sistema valoriza a prevenção em detrimento dos testes ao produto final. Tem por objectivo a identificação de perigos físicos, químicos e microbiológicos e concentra o controlo da produção de alimentos para consumo nos chamados pontos críticos de controlo (PCC ´s) que, necessitam de ser mantidos sob vigilância. Igualmente imprescindível para a eficácia do Sistema de HACCP é a implementação de programas de pré-requisitos, como as boas práticas de higiene e de fabrico, bem como a formação e sensibilização de todos os operadores da cadeia alimentar para esta problemática. Esta dissertação apresenta como objectivos, primeiramente o processamento de uma salada minimamente processada. E seguidamente, o desenvolvimento de um plano de HACCP a aplicar na produção da respectiva salada, o que garante a sua segurança alimentar, requisito importante para aceitação não só no mercado como dos consumidores. A implementação deste Sistema de HACCP será futuramente efectuada, numa salada minimamente processada, cujos ingredientes que dela fazem parte integrante são alface, canónigos, cenoura e couve-roxa. Esta salada minimamente processada é denominada “Salada Campestre” e foi produzida na Empresa Madiguima, na qual foi efectuado o estágio curricular.
In recent years, the consumption of minimally products processed has been noticeably increased. The transmission of pathogens through the ingesting of these foods can easily became a serious public health problem and, so, questions related to food safety, as well their concept, that has been a cause of concerning for authorities, industries, producers, suppliers and consumers. One of the essential tool that addresses food productssafety is certainly the application of the food- chain self-regulation systems , recorded as HACCP (Hazard Analysis and Critical Control Point), fixed since 2006. Based on seven principles, with a proactive character, systematic and scientific, this system overweight the prevention instead the final testes on product. The main goal is identify physical, chemical and microbiological hazards and concentrates on the production food control for the consumption in the so-called critical control points (CCP's) that must be kept under inspection. Equally essential to the of the HACCP System success, is the application of requirements programs such as hygiene and production procedures, as well specific training and awareness on this process, for all operators in the food-chain. This dissertation aims, first the presentation of a minimally processed salad. And then, a development plan to use the HACCP system to apply on the production of this particular salad, as guarantee that food safety rules are properly used, as one of the important requirements for the market as well the final consumers approval. The implementation of HACCP system will be in future putting in practice in a minimally processed salad, whose ingredients used are, lettuce, canons, carrots and red cabbage. This minimally processed salad is called "Salada Campestre" and was produced in Madiguima Company, where this traineeship was made.

The present work aims to study a go-to-market strategy and validate the pilot-scale functionality of AlgaeCoat – a marine extract with anti-browning activity – used as a post-harvest treatment in minimally processed ‘Cripps Pink’ apple (MP apple) in order to extend its shelf-life, while preserving its freshness and visual appeal. Therefore, this entirely natural formulation – composed uniquely by Codium tomentosum and distilled water – could replace synthetic additives (widely used in Food Industry) potentially harmful for consumer’s health. Previous research projects published by MARE-IPLeiria team (Augusto, Simões, Pedrosa, & Silva, 2016) validated the efficacy of this solution at laboratorial level, demonstrating an inhibitory effect of the extract over polyphenoloxidase (PPO) and peroxidase (POD) enzymes, resulting in the reduction of apple’s browning index (BI) and also in the preservation of apple’s mechanical properties (texture and firmness) during a 20 days’ storage, at 4 ± 2°C. However, after scale-up, the results revealed some limitations, indicating a need for the optimization of pilotscale extraction and application conditions. In 2016, Europe accounted for the major share (28.1%) in the global Food Preservatives market, registering a predicted value of US$ 850 million (» €708 million). It’s expected that the European Food Preservatives Market continues to follow a positive tendency, achieving US$ 950 million (» €792 million) by 2021, with a Compound Annual Growth Rate (CAGR) of 2.25% between 2016 and 2021. Additionally, the demand for natural, organic foods, free of synthetic and complex ingredients, as well as for ready-to-eat products, has been increasing and it’s expected to stimulate the development of new, natural additives, revolutionizing Food Additives market.