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Doctoral Thesis
DOI
10.11606/T.64.2013.tde-23042013-091021
Document
Author
Full name
Vanessa Daniel Groppo Ortiz
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2012
Supervisor
Committee
Spoto, Marta Helena Fillet (President)
Bacchi, Marcio Arruda
Brazaca, Solange Guidolin Canniatti
Freire, Maria Teresa de Alvarenga
Petrus, Rodrigo Rodrigues
Title in Portuguese
Efeito da radiação gama na conservação de suco de laranja (Citrus sinensis L. Osbeck) das variedades Hamlin, Pera e Valência, usadas na indústria
Keywords in Portuguese
Análise Descritiva Quantitativa (ADQ)
Cobalto 60
Pasteurização
Abstract in Portuguese
Apesar da citricultura brasileira deter a liderança mundial na produção de laranjas e de suco de laranja concentrado congelado (FCOJ, frozen concentrated orange juice), observa-se baixo consumo no mercado interno de frutos e de suco in natura, o preferido pelo consumidor brasileiro. Assim, há grande interesse no desenvolvimento de produtos, técnicas de produção e conservação específica para variedades de laranja. As indústrias que produzem suco de laranja a partir do processamento da fruta in natura, conhecido como suco pasteurizado não proveniente do suco concentrado, Not From Concentrate (NFC), enfrentam sérios problemas tecnológicos. As frutas apresentam variabilidade química e sensorial devido às características intrínsecas, podendo variar o sabor e aroma devido às diferentes variedades disponíveis ao longo do ano. O objetivo do presente trabalho foi otimizar o processo da radiação gama em suco de laranja, escolhendo a melhor dose, a fim de reduzir a contagem microbiana e não comprometer as características sensoriais e físico-químicas do suco. Definidas as doses, o objetivo foi avaliar as características microbiológicas, físico-químicas e sensoriais do suco de laranja proveniente de três variedades cítricas, submetido aos processos de pasteurização e irradiação e desenvolver uma terminologia descritiva e o perfil sensorial de suco de laranja. As amostras foram avaliadas por uma equipe treinada de nove provadores e avaliadas quanto à aceitação, com escala hedônica de sete pontos por cinquenta provadores. Tendo em vista os resultados obtidos, a radiação gama e a pasteurização contribuíram para a redução das contagens microbiológicas. No entanto, sensorialmente, os tratamentos com 4,5 e 6,0 kGy foram considerados abaixo do limite de aceitabilidade, quanto ao sabor e à impressão global. As doses estudadas mostraram reduzido impacto sobre as características físico-químicas, independente das variedades cítricas. O tratamento com 3,0 kGy resultou em suco com aroma e sabor acentuado de remédio e cozido, que provavelmente terão influência negativa na aceitabilidade do produto
Title in English
Effect of gamma radiation on the preservation of Hamlin, Pera and Valência, varieties orange juice (Citrus sinensis L. Osbeck) used in industry
Keywords in English
Cobalto 60
Pasteurization
Quantitative Descriptive Analysis (QDA)
Abstract in English
The Brazilian citrus is the global leader in production of oranges and frozen concentrated orange juice (FCOJ) there is low domestic consumption of fruits and fresh juice, preferred by brazilian consumers. Thus, there is a great interest by development of products, processes and specific conservation to the cultivation of citrus varieties for the juice's production. The industries produce orange juice from the fresh fruit processing, known as pasteurized juice not from concentrate juice (NFC), have serious technological problems. The fruits have chemical and sensory variability due to intrinsic characteristics and can vary the flavor and smell of orange juice because the different varieties available throughout the year. The aim of this study was to optimize the process of gamma radiation in orange juice, picking the best dosage in order to reduce microbiological count and that doesn't compromise the sensory characteristics and physicochemical juice. Defined dosages, the objective was to evaluate the microbiological, physicochemical and sensory orange juice from different varieties subjected to pasteurization and irradiation and develop a descriptive terminology and sensory profile of orange juice. The sensorial attributes analysed in this study were appearance, smell, flavor and texture. The samples were evaluated by a trained painel of nine tasters and evaluated for acceptance, with seven-point hedonic scale for fifty tasters. In view of these results, gamma radiation and pasteurisation contributed to the reduction of microbiological counts. However, sensory, treatments with 4.5 and 6.0 kGy were considered the limit of acceptability for flavor and overall impression. The doses studied showed little impact on the physical and chemical characteristics, independent of the citrus varieties. Treatment with 3.0 kGy resulted in juice with aroma and sharp taste of medicine and baked, which will probably have a negative influence on the acceptability of the product
 
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Publishing Date
2013-05-27
 
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