Avaliação de embalagens flexiveis esterilizaveis e alimentos de pronto consumo para equipagens de aeronaves e para uso terrestre. / Evaluation of retortable pouch and foods of ready consumption for equipages of aircraft and terrestrial use.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

The operational meals means are fundamental to the implementation of the activities of training and actual deployment of the armed forces around the world and is still employed in circumstances of contingency of civil order. In this sense, the Brazilian Air Force, in the search for solutions and continuing improvements in the area of the food supply, is prioritizing the research and development into products ready for consumption. The main objective of the research was to develop a meal ready for consumption in sterile flexible packaging to aircraft crews and land use to replace the system currently used by the Armed Forces. The board was composed of two items on individual packages: rice and meat with vegetables. The wording of the rice was composed by water (54%), rice (32%), onion (8%), oil (4%), salt (1%) and garlic (1%). The meat with vegetables was made with cubes of meat (35%), stamped, pre-processed by immersion in vegetable oil to 178 ° C for 3 min., sauce, meat (29%), potatoes (22%) and carrot (14%) in the cubes. We used 3 types of packaging rolled, pre-formed, for manual opening and capacity of 250 g of product, and two with structure self-sustaining (stand up pouch) and an envelope of the type of four solders (flat). The characterization of the packaging was done by measurements dimensional, property of barrier rate (permeability to oxygen and water vapor) and mechanical properties (tensile strength and burst test) and visual inspection of defects. Microbiological analyses was made for evaluation of the initial microbial load of raw materials and obtaining initial data references for verification of the efficiency of the process of sterilization. The heat treatment was carried out in retort of immersion with F0, 14 min. Meals were subjected to analysis by means of sensory test of acceptance of hedonic scale for appearance, flavor, aroma and overall impression, and acceptance tests of scale of the ideal texture to the rice, meat and vegetables and taste of salt. The tests were conducted with 140 men, soldiers of Aeronautics, distributed in trimmings of Amazonas, Rio Grande do Sul, Rio de Janeiro and São Paulo. The results of the test hedonic scale indicated that the type of packaging not influenced the acceptance of the meal (p <0.05), of which at least 83% of the judges assigned notes greater than or equal to five to the attributes appearance, flavor, aroma and overall impression. In the ideal test of the scale of it was found that at least 62% of the tasters found the texture of the meat, vegetables and rice, and the salty taste ideals. The experiments demonstrated the satisfaction of the military and could serve as the basis for the current employment of operational meals of the Brazilian Air Force.

ASSUNTO(S)

esterilização embalagem retort pouch sterilization aircraft aeronaves packaging embalagem flexivel esterilizavel

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