https://padlet.com/192010303italo/Bookmarks Criado com uma piscada e um sorriso en-us 2020-08-17 02:36:41 UTC 2021-06-06 04:07:16 UTC hello@padlet.com 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551467987 2021-05-23 15:41:59 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551467987 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551539598 Constitui-se na redução da quantidade de microganismos deteriorantes, modificação das condições e desnaturação de enzimas.]]> 2021-05-23 16:45:52 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551539598 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551544866 Ambiente inadequado aos microganismos. ]]> 2021-05-23 16:50:44 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551544866 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551550273 ⬆ vida útil dos alimentos através de técnicas]]> 2021-05-23 16:55:26 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551550273 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551552439 2021-05-23 16:56:59 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551552439 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551555235 2021-05-23 16:59:18 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551555235 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551556459 2021-05-23 17:00:21 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551556459 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551557072 2021-05-23 17:00:52 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551557072 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1551557649 2021-05-23 17:01:26 UTC https://padlet.com/192010303italo/Bookmarks/wish/1551557649 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554789688 Evitam alterações microbianas, enzimáticas, químicas e físicas. ]]> 2021-05-24 18:00:22 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554789688 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554814442 Método mais apropriado irá depender de fatores: ]]> 2021-05-24 18:06:53 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554814442 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554821522 Natureza do alimento]]> 2021-05-24 18:08:38 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554821522 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554822771 Período de conservação]]> 2021-05-24 18:08:56 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554822771 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554824717 Custo processo]]> 2021-05-24 18:09:26 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554824717 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554825936 Agentes deteriorantes envolvidos;]]> 2021-05-24 18:09:45 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554825936 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554860282 2021-05-24 18:18:24 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554860282 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554861333 2021-05-24 18:18:41 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554861333 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554984584 Pasteurização rápida (HTST – High temperature short time): Acima de 75°C/ 5 segundos.]]> 2021-05-24 18:51:12 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554984584 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1554986429 Pasteurização lenta (LTLT–low temperature long time): Entre 58°C e 70°C /30 minutos.]]> 2021-05-24 18:51:43 UTC https://padlet.com/192010303italo/Bookmarks/wish/1554986429 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1555308511 Destruição térmica de microrganismos deteriorantes e desnaturação das enzimas.]]> 2021-05-24 20:44:16 UTC https://padlet.com/192010303italo/Bookmarks/wish/1555308511 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1555313288 Provoca a morte e inativação de células vegetativas e reduz a multiplicação de microrganismos.]]> 2021-05-24 20:46:19 UTC https://padlet.com/192010303italo/Bookmarks/wish/1555313288 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1555317738 Relação tempo - temperatura -> Pasteurização -> Esterilização -> Apertização.]]> 2021-05-24 20:48:11 UTC https://padlet.com/192010303italo/Bookmarks/wish/1555317738 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1555323100 Processo térmico drástico que garante a ausência de células vegetativas e esporos.]]> 2021-05-24 20:50:27 UTC https://padlet.com/192010303italo/Bookmarks/wish/1555323100 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1555324697 Garante estabilidade no ambiente, sem a necessidade de conservação.]]> 2021-05-24 20:51:10 UTC https://padlet.com/192010303italo/Bookmarks/wish/1555324697 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556195273 Inibição total ou parcial dos principais agentes responsáveis pela alteração dos alimentos ]]> 2021-05-25 03:40:07 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556195273 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556198030 Quanto mais baixa a temperatura, menor ação química, enzimática e menor crescimento microbiano. ]]> 2021-05-25 03:41:24 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556198030 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556203519 Refrigeração -> conservações a curto prazo ]]> 2021-05-25 03:44:06 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556203519 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556204763 Congelamento -> a longo prazo ]]> 2021-05-25 03:44:45 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556204763 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556213702 Mantém os alimentos frescos]]> 2021-05-25 03:49:38 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556213702 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556215402 Não diminui o valor nutricional do produto ]]> 2021-05-25 03:50:33 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556215402 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556218125 Menores alterações sensoriais e nutricionais]]> 2021-05-25 03:52:07 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556218125 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556221780 microaganismos entram em estado de latência]]> 2021-05-25 03:54:05 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556221780 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556230426 Consiste na adição de produtos químicos aos alimentos ]]> 2021-05-25 03:58:48 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556230426 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556239323 Aditivos são seguros desde que utilizados dentro dos limites especificados e dentro das condições normais de uso e aplicação ]]> 2021-05-25 04:03:51 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556239323 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556242090 Torna o alimento mais atrativo ao consumidor ]]> 2021-05-25 04:05:22 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556242090 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556245247 Exemplos -> agente de massa - antioxidante - corante aromatizante - umectante e etc.]]> 2021-05-25 04:07:19 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556245247 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556256462 Influencia na velocidade de reações enzimáticas e no desenvolvimento de microrganismos ]]> 2021-05-25 04:13:30 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556256462 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556263350 Ph baixo -> condição ácida -> impede ou retarda crescimento e desenvolvimento de bactérias, poucos se multiplicam abaixo de ph 4,0]]> 2021-05-25 04:17:05 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556263350 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556288840 ⬆ aw disponível no meio, ⬆ o crescimento e metabolismo de microrganismos ]]> 2021-05-25 04:29:43 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556288840 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556298369 Secagem -> tempo depende da variedade do alimento -> reduz a umidade em até 20% em frutas e até 45% em carnes. -> No sol ou no escuro.]]> 2021-05-25 04:33:49 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556298369 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556299353 desidratação -> secagem artificial em condições de
temperatura, umidade e corrente de ar cuidadosamente controladas.]]> 2021-05-25 04:34:16 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556299353 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556299831 Liofilização -> Método de secagem onde a água do alimento é congelada e em seguida é sublimada em virtude da redução da pressão.]]> 2021-05-25 04:34:28 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556299831 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556300355 Adição de solutos -> Imersão do alimento em solução supersaturada de soluto.-> princípio da osmose.]]> 2021-05-25 04:34:41 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556300355 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1556300659 Açúcar -> frutas cristalizadas -> frutas glaceadas -> frutas em calda -> geleia de frutas -> doce em massa ou pasta. ]]> 2021-05-25 04:34:49 UTC https://padlet.com/192010303italo/Bookmarks/wish/1556300659 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587251699 Morte e inativação de células vegetais. ]]> 2021-06-05 20:09:58 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587251699 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587461503 Método UHT (Ultra High Temperature): Entre 130°C e 150°C / 2 a 4 segundos, devendo ser rapidamente resfriado a menos que 32°C.]]> 2021-06-06 02:59:27 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587461503 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587464910 Necessário embalagem adequada para manter o produto estéril.]]> 2021-06-06 03:05:35 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587464910 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587465561 Sistemas pressurizados  em temperaturas entre  100°C até 150°C por tempo apropriado. ]]> 2021-06-06 03:06:44 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587465561 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587466487 Processo realizado com o produto dentro ou fora (com o processo asséptico) da embalagem.]]> 2021-06-06 03:08:34 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587466487 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587468025 Vida de prateleira igual ou maior do que 6 meses à temperatura ambiente.]]> 2021-06-06 03:11:29 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587468025 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587468539 2021-06-06 03:12:27 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587468539 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587469167 Método de esterilização -> processo térmico aplicado -> alimentos acondicionados -> embalagens herméticas (latas/vidros resistentes ao calor). -> dentro da embalagem.]]> 2021-06-06 03:13:35 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587469167 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587471161 Temperaturas -> de acordo com o alimento ->  até  130°C -> tempo proporcional a temperatura.]]> 2021-06-06 03:17:02 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587471161 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587472676 Conservas -> milho, ervilhas, cogumelos, frutas em calda, carne, atum, sardinha e enlatados.]]> 2021-06-06 03:20:06 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587472676 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587478166  água ligada e água livre.]]> 2021-06-06 03:31:27 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587478166 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587483317 Instantâneização -> retirada de umidade que permite fácil dissolução em água. -> bebidas à base de café, leite em pó, sopas prontas etc. ]]> 2021-06-06 03:40:56 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587483317 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587486601 Concentração -> Processo de redução parcial da água do alimento -> necessária a combinação com outro método de conservação -> congelamento, refrigeração, processo térmico. ]]> 2021-06-06 03:47:18 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587486601 192010303Italo https://padlet.com/192010303italo/Bookmarks/wish/1587490210 Sal -> diretamente no alimento ou forma de salmoura onde os tanques de salmoura devem ser refrigerados a temperaturas até 8°C.]]> 2021-06-06 03:54:29 UTC https://padlet.com/192010303italo/Bookmarks/wish/1587490210