Banca de DEFESA: ISABELA DE FÁTIMA SILVA VIDAL

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ISABELA DE FÁTIMA SILVA VIDAL
DATE: 05/02/2021
TIME: 14:00
LOCAL: meet.google.com/fbi-baes-dip
TITLE:

SENSOR APPLIED TO INTELLIGENT PACKAGING FOR DETECTION OF THE STATE OF CONSERVATION OF SWINE MEAT

KEY WORDS:

intelligent packaging, preservation, deterioration, colorimetric film, anthocyanins

PAGES: 86
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

Nowadays, pork is one of the most consumed animal proteins in the world due its high nutritional value and low cost. However, it is a perishable food which has a shorter shelf life due the favorable conditions for microorganism growth. In this sense, intelligent packaging emerges as an alternative to improve preservation and protection and avoid property alterations in food, ensuring its security. The incorporation of pigments in materials to produce intelligent packaging, is an alternative to identify changes in food conservation conditions by color modification in packaging. In this work, a colorimetric film applied to intelligent packaging was produced based in carboxymethylcellulose, glycerol, and anthocyanins extracted from black rice byproduct to detect freshness condition of pork. Systems film/meat were exposed to room temperature and refrigeration to investigate coloring film changes in function of pork loin deterioration. Colorimetric parameters were defined to study film behavior and it was possible to clearly perceive visual alterations according to the progress in the pork decomposition process. To the systems exposed to 25 °C, the reddish film at a pH of 6.05 ± 0.01 became bluish-purple at a pH of 6.52 ± 0.01 and yellow at a pH of 7.00 ± 0.08. Films stored at 4 °C turned from reddish at a pH of 6.01 ± 0.02 to bluish-purple at a pH of 6.58 ± 0.01 and then to yellowish at a pH of 7.12 ± 0.01. Posteriorly, some characterization tests were performed with average values to tensile strength of 20.28 ± 2.53 MPa, elongation of 28.66 ± 0.05%, elastic modulus of 76.32 ± 16.51 MPa, and thickness between 118.80 ± 17.94 and 192.60 ± 8.52 µm. Grammage and water vapor permeability exhibited average values of 176.05 ± 2.30 g·m^-2 e 2.30 ± 0.06 g·mm·dia^-1·kPa^-1·m^-2, respectively. Thermal analyzes have shown that the material has thermal stability. The developed sensor demonstrated potential application to indicate preservation conditions of pork in intelligent packaging.

BANKING MEMBERS:
Presidente - 2255060 - IGOR JOSE BOGGIONE SANTOS
Interna - 1810303 - PATRICIA DA LUZ MESQUITA
Interno - 1811284 - EDSON ROMANO NUCCI
Interna - 1615536 - DALILA MOREIRA DA SILVEIRA
Externo à Instituição - JOSÉ ANTÔNIO DE QUEIROZ LAFETÁ JÚNIOR