Estudo dos efeitos da luz ultravioleta para redução microbiológica em amido de mandioca

Abstract

Increased consumption of processed foods and the need to consume healthier foods, it is becoming increasingly a demand for feeding the world's population. To meet the demand, industries invest heavily in technologies that can optimize manufacturing processes, invest in research for new raw materials and components to make nice food to taste, easy storage, healthy and easy to purchase. The production and especially the industrialization of food involves numerous chemical reactions, among which, even if permitted by regulatory agencies, many are still unknown. It is known that during these reactions, toxic substances can be formed to the human body or may have enhanced their toxicity thus becomes necessary to pay attention to the relationship between the consumption of these substances for long periods and the development of neoplasms. Because of this, the present study sought to know the behavior of microorganisms found in cassava starch during their modification process for food product when exposed to ultraviolet light. The objective was to evaluate the use of ultraviolet light for microbial reduction in the process of cassava starch modification. The traditional process for removing these microorganisms is by chemicals such as peracetic acid, hydrogen peroxide, hydrochloric acid and others. With this study it was possible to reduce the percentage of microorganisms according to the same exposure time to UV light. It was rated the starch viscosity behavior during the reaction and also the Bacillus Cereus behavior, Yeast and Molds, coliforms Termoselantes, Mesophiles and Salmonella. Applying a UV irradiation dose of 43,2 mW.s.cm-2, in treatment T40 gave effectiveness on reducing the microorganism Bacillus 99.82% to 100% for yeasts and molds, 99.99% termoselantes for coliforms and 99.98% for mesophilic.