Aplicação de luz UVC para diminuição da carga microbiana em cenoura minimamente processada

Abstract

Carrot is a minimally processed vegetable widely consumed in Brazil, plays an important role in the vegetable market and represents a considerable share of the Brazilian economy in relation to vegetable products. The demand of minimally processed consumers requires a product that preserves their organoleptic characteristics to the maximum, this requires that the food is not subjected to the preservation processes and this makes the risk of proliferation of microorganisms high. Sanitization by immersion in chlorinated water is the traditional method most commonly used today, however it leaves residues and it is necessary that the product has contact with water. This study evaluated the application of UVC light (ultraviolet shortwave) at wavelengths of 265 nm and 280 nm as an alternative method of disinfection of carrot minimally processed using. The efficiency of the treatments was determined by the method of counting aerobic psychrotrophic plaque microorganisms. A reduction of 2.0 log units was obtained in the UVC treatment with 265 nm waves and more than 1.0 logarithmic unit in the UVC treatment with 280 nm waves in relation to the traditional method. Also, satisfactory results were obtained in the analysis of the microbiological standard required by the legislation and no change in pH was observed.