RADIAÇÃO ULTRAVIOLETA: FUNDAMENTOS E APLICAÇÕES NO LEITE E PRODUTOS LÁCTEOS
Resumo
As tecnologias de processamento e preservação de alimentos devem manter as características intrínsecas do produto, proporcionando um prazo comercial aceitável, além de garantir segurança e valor nutricional. Neste contexto, processamentos emergentes que são aplicados à preservação de alimentos sem os efeitos indesejáveis dos tratamentos térmicos convencionais vêm ganhando destaque. Estas novas tecnologias de processamento de alimentos são vantajosas, pois permitem uma redução significativa do tempo de processamento em comparação aos tratamentos convencionais, resultando em menores gastos de energia, podendo fornecer segurança aos alimentos com amplos benefícios para a indústria. Dentre os métodos emergentes, a radiação ultravioleta (UV-C) destaca-se como uma das tecnologias mais promissoras, com grande potencial de comercialização e aplicação pelas indústrias.
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