Liofilização: as vantagens dos pré-tratamentos emergentes - bibliografia
Por: Patrícia Antunes, Diogo Gonçalves, Enrique Pino-Hernández, Sara Dias, Telma Orvalho, Marco Alves
INOV.LINEA – Agri-food Technology Transfer and Valorization Center,
TAGUSVALLEY – Science and Technology Park
RESUMO
Alimentos perecíveis, como as frutas e vegetais, são propensos a reações bioquímicas e ao crescimento microbiológico devido à elevada atividade de água que possuem. A desidratação é um método eficaz para estabilizar esses alimentos, garantindo assim a segurança alimentar e diminuindo o desperdício alimentar. Destaca-se entre os processos de desidratação, a liofilização, uma tecnologia não térmica com maior capacidade de preservar nutrientes sensíveis ao calor e manter as características organoléticas do alimento. Contudo, a implementação industrial da liofilização enfrenta desafios devido ao seu elevado tempo de processamento e ao maior consumo de energia em comparação com a desidratação convencional. Neste âmbito, a aplicação de pré-tratamentos emergentes, como os campos elétricos pulsados, ultrassons e as altas pressões hidrostáticas, oferecem melhorias significativos no tempo de liofilização e nas características do alimento. A introdução destes processos inovadores pode facilitar a implementação industrial através da redução de custos e do aumento da aceitabilidade por parte do consumidor.
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