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Processo de transformação, processo térmico e propriedades da maçã desidratada
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O presente relatório visa demonstrar os conhecimentos adquiridos na transformação da maçã desidratada ao longo do meu estágio profissional de 6 meses. Neste relatório são descritos brevemente os referenciais de segurança alimentar e um resumo do plano dos pontos críticos no âmbito do HACCP da empresa em que estagiei.Na Indústria Alimentar, o setor das frutas atravessa, muitas das vezes, o problema da sazonalidade das frutas o que impossibilita, em muitos dos casos, o seu consumo aplicação durante todo o ano. Por esse mesmo motivo, muitos esforços têm sido desenvolvidos no sentido de oferecer uma alternativa ao seu consumo e manuseamento. Com o objetivo de prolongar a disponibilidade de fruta no mercado, a secagem tem recebido atenção especial pois, atualmente, é considerado um dos métodos mais comuns para a obtenção de alimentos e até de medicamentos de fontesnaturais. Com este trabalho abordarei a maçã em específico assim como o seu processamento desde o seu estado fresco e natural até ao produto final, maçã desidratada fatiada, percorrendo todas as etapas, referindo o referencial de segurança alimentar (International Featured Standard – IFS), analisando brevemente os pontos críticos relativos ao sistema HACPP e referindo posteriormente as propriedades do produto acabado.
This report aims to demonstrate the knowledge acquired in the processing of dehydrated apple during my 6 month professional internship. This report briefly describes the food safety standards, and a summary of the critical points plan within the HACCP framework of the company where I did my internship.In the food industry, the fruit sector often goes through the problem of the seasonality of the fruit, which makes it impossible, in many cases, to consume it all year round. For this same reason, many efforts have been made to offer an alternative to its consumption and handling. With the aim of prolonging the availability of fruit on themarket, drying has received special attention as it is currently considered one of the most common methods for obtaining food and even medicines from natural sources. With this work I will address the apple in specific as well as its processing from its fresh and natural state to the final product, sliced dehydrated apple, going through all the stages, referring to the food safety reference (International Featured Standard - IFS), briefly analyzing the critical points related to the HACPP system and referring later to the properties of the finished product.
This report aims to demonstrate the knowledge acquired in the processing of dehydrated apple during my 6 month professional internship. This report briefly describes the food safety standards, and a summary of the critical points plan within the HACCP framework of the company where I did my internship.In the food industry, the fruit sector often goes through the problem of the seasonality of the fruit, which makes it impossible, in many cases, to consume it all year round. For this same reason, many efforts have been made to offer an alternative to its consumption and handling. With the aim of prolonging the availability of fruit on themarket, drying has received special attention as it is currently considered one of the most common methods for obtaining food and even medicines from natural sources. With this work I will address the apple in specific as well as its processing from its fresh and natural state to the final product, sliced dehydrated apple, going through all the stages, referring to the food safety reference (International Featured Standard - IFS), briefly analyzing the critical points related to the HACPP system and referring later to the properties of the finished product.
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Keywords
Maçã seca HACCP Referência de Segurança Alimentar