| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.11 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O termo qualidade alimentar é definido legalmente como o "conjunto de propriedades e características de um produto alimentar ou alimento relativas a matérias-primas ou ingredientes utilizados na sua elaboração, natureza, composição, pureza, identificação, origem e rastreabilidade, assim como os processos de elaboração, armazenamento, embalagem e comercialização utilizados na apresentação do produto final, especialmente no rotulado". A qualidade, contudo, é um termo um tanto subjetivo, pois está diretamente relacionado com a perceção individual do consumidor. Contudo os atributos qualitativos do produto são baseados não só nas preferências do consumidor como também na sua composição, processo de produção, controlo de possíveis reações de deterioração, embalagem utilizada e tempo de vida. Existem metodologias standard para analisar e avaliar as caraterísticas objetivas da qualidade alimentar garantindo uma produção de qualidade e ajudando a encontrar e solucionar possíveis problemas qualitativos do produto final. Para controlar a qualidade alimentar dos produtos de panificação é necessário avaliar os fatores responsáveis pela deterioração do produto e procurar formas de minimizar o seu aparecimento. Para tal são analisadas com frequência as caraterísticas físico-químicas do produto como forma de controlo destes fenómenos. São ainda utilizados aditivos que funcionam como coadjuvantes na minimização do stalling e na eliminação do crescimento microbiano. Na Nutporbreads o controlo de qualidade das matérias-primas, do processo de fabrico e do produto final é realizado diariamente de forma a garantir uma produção de qualidade. Contudo é de salientar a necessidade de realizar o estudo apresentado, que consiste num acompanhamento prolongado do processo de fabrico e da qualidade do produto final, de forma a avaliar o impacto das variações do processo de fabrico nas caraterísticas físico-químicas. O estudo realizado para além de pretender estudar a adaptação de novos formatos às linhas de produção, tem ainda o objetivo de avaliar e compreender a forma como as variações do processo se refletem na qualidade físico-química do produto, sendo que os resultados podem ajudar na rentabilização do processo e no combate dos fenómenos de deterioração, uma vez que os mesmos estão diretamente relacionados com as caraterísticas físico-químicas. Os resultados obtidos após a realização do estudo demonstram que algumas condições processuais devem ser alteradas, por exemplo uma diminuição do tempo de permanência do pão no forno garantiria uma melhor qualidade do produto assim como uma maior rentabilidade, pois os tempos do pão no forno estão um pouco afastados dos valores apresentados como ótimos na bibliografia. Dentre as caraterísticas físico-químicas a única que se distancia dos valores limite estabelecidos pela empresa é a dureza, caraterística relacionada com o stalling do pão, sendo assim necessário intervir ao nível da formulação e ao nível processual de forma a diminuir este fator de deterioração. É ainda aconselhável a realização do estudo processual para todos os formatos de pão de forma para obter resultados mais conclusivos e adaptados a todos os formatos.
The term food quality is legally defined as the "set of properties and characteristics of a food or food product relating to raw materials or ingredients used in its preparation, nature, composition, purity, identification, origin and traceability, as well as the processes of elaboration, storage, packaging and marketing used in the presentation of the final product, especially in the labeled. Quality, however, is a subjective term, since it is directly related to individual consumer perception. However, the qualitative attributes of the product are based not only on consumer preferences but also on composition, production process, control of possible deterioration reactions, used packaging and life time. There are standard methodologies to analyze and evaluate the objective characteristics of food quality, guaranteeing a quality production, and helping to find and solve possible qualitative problems of the final product. To control the food quality of bakery products it is necessary to evaluate the factors responsible for the deterioration of the product and to look for ways to minimize its appearance. To that end, the physicochemical characteristics of the product are often analyzed as a means of controlling these phenomena. Additives that serve as coadjuvants in minimizing stalling and eliminating microbial growth. At Nutporbreads the quality control of the raw materials, manufacturing process and final product is carried out on a daily basis to ensure quality production. However, it was necessary to carry out the study presented, which consists of a long follow-up of the manufacturing process and the quality of the final product, in order to evaluate the impact of the variations of the manufacturing process on the physico-chemical characteristics. The study carried out in addition to intending to study the adaptation of new formats to production lines, has the objective of evaluating and understanding how variations in the process of variation are reflected in the physico-chemical quality of the product, and the results can to help in the profitability of the process and in the fight against the deterioration phenomena since they are directly related to the physical-chemical characteristics. The results obtained after the study demonstrate that some procedural conditions should be adjusted, for example a decrease in the bread stay time in the oven would guarantee a better quality of the product as well as a greater profitability, since the bread times in the oven are one slightly above the values presented as excellent in the bibliography. Among the physical-chemical characteristics, the only one that distances from the limit values established by the company is hardness, a characteristic related to the stalling of bread, so it is necessary to interview at the level of the formulation and at the procedural level in order to reduce this factor of deterioration. It is also advisable to carry out the procedural study for all bread formats in order to obtain conclusive results and adapted to all formats.
The term food quality is legally defined as the "set of properties and characteristics of a food or food product relating to raw materials or ingredients used in its preparation, nature, composition, purity, identification, origin and traceability, as well as the processes of elaboration, storage, packaging and marketing used in the presentation of the final product, especially in the labeled. Quality, however, is a subjective term, since it is directly related to individual consumer perception. However, the qualitative attributes of the product are based not only on consumer preferences but also on composition, production process, control of possible deterioration reactions, used packaging and life time. There are standard methodologies to analyze and evaluate the objective characteristics of food quality, guaranteeing a quality production, and helping to find and solve possible qualitative problems of the final product. To control the food quality of bakery products it is necessary to evaluate the factors responsible for the deterioration of the product and to look for ways to minimize its appearance. To that end, the physicochemical characteristics of the product are often analyzed as a means of controlling these phenomena. Additives that serve as coadjuvants in minimizing stalling and eliminating microbial growth. At Nutporbreads the quality control of the raw materials, manufacturing process and final product is carried out on a daily basis to ensure quality production. However, it was necessary to carry out the study presented, which consists of a long follow-up of the manufacturing process and the quality of the final product, in order to evaluate the impact of the variations of the manufacturing process on the physico-chemical characteristics. The study carried out in addition to intending to study the adaptation of new formats to production lines, has the objective of evaluating and understanding how variations in the process of variation are reflected in the physico-chemical quality of the product, and the results can to help in the profitability of the process and in the fight against the deterioration phenomena since they are directly related to the physical-chemical characteristics. The results obtained after the study demonstrate that some procedural conditions should be adjusted, for example a decrease in the bread stay time in the oven would guarantee a better quality of the product as well as a greater profitability, since the bread times in the oven are one slightly above the values presented as excellent in the bibliography. Among the physical-chemical characteristics, the only one that distances from the limit values established by the company is hardness, a characteristic related to the stalling of bread, so it is necessary to interview at the level of the formulation and at the procedural level in order to reduce this factor of deterioration. It is also advisable to carry out the procedural study for all bread formats in order to obtain conclusive results and adapted to all formats.
Description
Keywords
Qualidade alimentar Composição Processo de produção Reações de deterioração Tempo de vida Stalling Caraterísticas físico-químicas Dureza