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Tipo de Embalagem e Avaliação de Tostas
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O presente relatório foi desenvolvido no âmbito do estágio curricular, na empresa Diatosta, Indústria Alimentar, S.A., que tem como atividade industrial o fabrico tostas. Teve como principal objetivo dar a conhecer o tipo de embalagens utilizadas na Diatosta para embalar o produto, e as análises microbiológicas, a avaliação sensorial e análises físico-químicas realizadas ao produto final.A primeira fase do trabalho teve como objetivo a compilação da informação sobre os materiais de embalagem utilizados pela empresa, quais as suas características, rotulagem legalmente obrigatória e quais os materiais que podem fazer parte da embalagem principal das tostas.Numa fase seguinte, realizaram-se análises microbiológicas às tostas para verificar se o polímero de polipropileno, utilizado nas embalagens, era adequado para proteger o produto de perigos microbiológicos. Também se realizaram avaliações sensoriais e físico-químicas ao produto, para averiguar se o efeito barreira da embalagem estava a ser eficaz, fazendo com que os atributos da tosta se mantivessem inalterados durante o seu tempo de vida útil.Após os 12 meses de vida útil da tosta, os resultados obtidos mostram que os parâmetros se encontram dentro dos valores estabelecidos pela Diatosta, confirmando que o polímero polipropileno preserva a qualidade e segurança do produto. Os resultados obtidos para os microrganismos encontram-se dentro dos parâmetros estipulados, negativo em 25 g para Salmonella, e < 1,0 x 10 ufc/g para microrganismos analisados (Bactéria coliformes, Staphylococcus aureus, Microrganismos a 30 °C, Escherichia coli e Bolores e Leveduras). Relativamente à avaliação sensorial, o produto apresentou uma classificação maioritária de “satisfaz” para a cor, o sabor, o aroma e a crocância. Nas avaliações físico-químicas, a tosta não apresentou aumentos da humidade acima dos limites permitidos, garantindo assim a segurança e qualidade do produto.
This internship report was carried out at Diatosta, Indústria Alimentar, S.A., a company whose industrial activity is the manufacture of toast. Its main objective was to explain the type of packaging used at Diatosta, as well as the microbiological analysis, sensory evaluation and physico-chemical analysis carried out on the final product.The first phase of the work was aimed at compiling information on the packaging materials used by the company, their characteristics, mandatory legal labeling and which materials can be part of the main packaging.Microbiological analyses were carried out on the toasts to check whether the polypropylene polymer used in the packaging was suitable for protecting the product from microbiological hazards. Sensory and physico-chemical evaluations were also carried out on the product to check whether the barrier effect of the packaging was being effective, so that the attributes of the toast remained unchanged during its shelf life.After the 12-month shelf life of the toast, the results obtained show that the parameters are within the values established by Diatosta, confirming that the polypropylene polymer preserves the quality and safety of the product. The results obtained for microorganisms are within the stipulated parameters, negative in 25 g for Salmonella, and < 1.0 x 10 cfu/g for the microorganisms analyzed (Coliform bacteria, Staphylococcus aureus, Microorganisms at 30 °C, Escherichia coli and Moulds and Yeasts). Regarding the sensory evaluation, the product had a majority rating of “satisfactory” for color, flavour, aroma and crunchiness. In the physicochemical evaluations, the toast did not show increases in humidity above the permitted limits, thus guaranteeing the safety and quality of the product.
This internship report was carried out at Diatosta, Indústria Alimentar, S.A., a company whose industrial activity is the manufacture of toast. Its main objective was to explain the type of packaging used at Diatosta, as well as the microbiological analysis, sensory evaluation and physico-chemical analysis carried out on the final product.The first phase of the work was aimed at compiling information on the packaging materials used by the company, their characteristics, mandatory legal labeling and which materials can be part of the main packaging.Microbiological analyses were carried out on the toasts to check whether the polypropylene polymer used in the packaging was suitable for protecting the product from microbiological hazards. Sensory and physico-chemical evaluations were also carried out on the product to check whether the barrier effect of the packaging was being effective, so that the attributes of the toast remained unchanged during its shelf life.After the 12-month shelf life of the toast, the results obtained show that the parameters are within the values established by Diatosta, confirming that the polypropylene polymer preserves the quality and safety of the product. The results obtained for microorganisms are within the stipulated parameters, negative in 25 g for Salmonella, and < 1.0 x 10 cfu/g for the microorganisms analyzed (Coliform bacteria, Staphylococcus aureus, Microorganisms at 30 °C, Escherichia coli and Moulds and Yeasts). Regarding the sensory evaluation, the product had a majority rating of “satisfactory” for color, flavour, aroma and crunchiness. In the physicochemical evaluations, the toast did not show increases in humidity above the permitted limits, thus guaranteeing the safety and quality of the product.
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Palavras-chave
Embalagem Polipropileno Segurança Alimentar Tostas