{"id":3347,"date":"2018-05-15T08:51:56","date_gmt":"2018-05-15T08:51:56","guid":{"rendered":"https:\/\/blog.kolabtree.com\/?p=3347"},"modified":"2018-08-28T16:16:53","modified_gmt":"2018-08-28T16:16:53","slug":"fresher-under-pressure-a-quick-overview-of-high-pressure-processing","status":"publish","type":"post","link":"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/","title":{"rendered":"Mais fresco sob press\u00e3o: Uma r\u00e1pida vis\u00e3o geral do processamento sob alta press\u00e3o \u00a0\u00a0"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_45_1 counter-flat ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\">Tabela de Conte\u00fados<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" area-label=\"ez-toc-toggle-icon-1\"><label for=\"item-69f24b9fbc582\" aria-label=\"Table of Content\"><span style=\"display: flex;align-items: center;width: 35px;height: 30px;justify-content: center;direction:ltr;\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/label><input  type=\"checkbox\" id=\"item-69f24b9fbc582\"><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#What_is_High_Pressure_Processing_HPP\" title=\"O que \u00e9 Processamento de Alta Press\u00e3o (HPP)? \">O que \u00e9 Processamento de Alta Press\u00e3o (HPP)? <\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#How_does_it_work\" title=\"Como funciona? \">Como funciona? <\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#What_are_the_product_requirements_to_use_HPP_for_shelf_life_extension\" title=\"Quais s\u00e3o os requisitos do produto para usar HPP para extens\u00e3o de prazo de validade?\">Quais s\u00e3o os requisitos do produto para usar HPP para extens\u00e3o de prazo de validade?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#What_products_commercially_use_HPP_today\" title=\"Que produtos utilizam comercialmente a HPP hoje? \">Que produtos utilizam comercialmente a HPP hoje? <\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#What_are_its_advantages\" title=\"Quais s\u00e3o suas vantagens? \">Quais s\u00e3o suas vantagens? <\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/#What_are_its_limitations\" title=\"Quais s\u00e3o suas limita\u00e7\u00f5es? \">Quais s\u00e3o suas limita\u00e7\u00f5es? <\/a><\/li><\/ul><\/nav><\/div>\n<p>A ind\u00fastria aliment\u00edcia est\u00e1 inovando em alta velocidade para atender \u00e0s mudan\u00e7as na demanda e nos gostos dos consumidores. Novos produtos, processos e tecnologias est\u00e3o sendo introduzidos diariamente. Uma dessas inven\u00e7\u00f5es \u00e9 o \"Processamento de Alta Press\u00e3o (HPP)\", que ajuda os produtos a durar mais tempo e melhora a seguran\u00e7a alimentar. Se voc\u00ea foi ao supermercado nos \u00faltimos tempos, talvez tenha notado v\u00e1rios sucos, smoothies e sopas 'espremidos a frio', que t\u00eam ocupado um espa\u00e7o consider\u00e1vel nas prateleiras nos \u00faltimos tempos. A tecnologia utilizada nestas bebidas \u00e9 a HPP, que est\u00e1 sendo cada vez mais utilizada em uma variedade de produtos.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"What_is_High_Pressure_Processing_HPP\"><\/span><strong>O que \u00e9 processamento de alta press\u00e3o (<\/strong><strong>HPP)? <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>HPP \u00e9 uma tecnologia de pasteuriza\u00e7\u00e3o que permite a extens\u00e3o da vida \u00fatil dos produtos atrav\u00e9s da aplica\u00e7\u00e3o de press\u00e3o para inativar microorganismos (leveduras, mofo e bact\u00e9rias) em compara\u00e7\u00e3o com o processamento t\u00e9rmico ou t\u00e9rmico convencional.  Isto produz alimentos e bebidas mais pr\u00f3ximos de sua contraparte 'fresca' ou 'n\u00e3o processada'. As press\u00f5es operacionais t\u00edpicas variam entre 400MPa - 600MPa (58.000 - 87.000psi) por um tempo de espera de 2-10 minutos, dependendo da aplica\u00e7\u00e3o do produto.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"How_does_it_work\"><\/span><strong>Como funciona? <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>A HPP afeta a permeabilidade da membrana plasm\u00e1tica do microorganismo e a ruptura \u00e9 como o estouro de um bal\u00e3o. Quando o dano est\u00e1 al\u00e9m do reparo, leva \u00e0 perda de funcionalidade e, em \u00faltima inst\u00e2ncia, \u00e0 morte da c\u00e9lula. Os microorganismos t\u00eam diferentes graus de resist\u00eancia contra a HPP devido \u00e0s diferen\u00e7as na composi\u00e7\u00e3o qu\u00edmica e estrutura de sua membrana celular. As bact\u00e9rias Gram Positivas s\u00e3o mais resistentes \u00e0 press\u00e3o do que as bact\u00e9rias gram negativas, com base na fluidez de sua membrana.                                                                                  Matriz alimentar, pH e temperatura tamb\u00e9m impactam a inativa\u00e7\u00e3o microbiana junto com par\u00e2metros de processamento como press\u00e3o aplicada e tempo de reten\u00e7\u00e3o.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"What_are_the_product_requirements_to_use_HPP_for_shelf_life_extension\"><\/span><strong>Quais s\u00e3o os requisitos do produto para usar HPP para extens\u00e3o de prazo de validade?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ul>\n<li>pH: <a href=\"https:\/\/www.kolabtree.com\/blog\/pt\/ensuring-reproducibility-in-ai-driven-research-how-freelance-experts-can-help-in-biotech-and-healthcare\/\">Pesquisa<\/a> and commercial applications have validated use of HPP for shelf life extension of products under pH 5.0.<\/li>\n<li>Temperatura de armazenamento e distribui\u00e7\u00e3o: A HPP \u00e9 atualmente validada para produtos refrigerados somente com pesquisa cont\u00ednua para aplica\u00e7\u00e3o est\u00e1vel na prateleira.<\/li>\n<li>Atividade aqu\u00e1tica: O Aw do produto deve estar acima de 0,90, pois a \u00e1gua \u00e9 necess\u00e1ria para dissipar a press\u00e3o e permitir a inativa\u00e7\u00e3o microbiana.<\/li>\n<\/ul>\n<h4><span class=\"ez-toc-section\" id=\"What_products_commercially_use_HPP_today\"><\/span><strong>Que produtos utilizam comercialmente a HPP hoje? <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Atualmente esta tecnologia \u00e9 mais amplamente utilizada para sucos de frutas e vegetais, sopas e pur\u00eas, carnes RTE (charcutaria), frutos do mar (HPP pode permitir um f\u00e1cil \"shucking\" de ostras e outros crust\u00e1ceos) e molhos (salsa, hummus, guacamole). Em menor grau, a HPP est\u00e1 sendo usada para prolongar o prazo de validade de molhos para salada, lados frescos, refei\u00e7\u00f5es prontas, frutas cortadas, alimentos para animais de estima\u00e7\u00e3o e carnes cruas.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-3364\" src=\"https:\/\/blog.kolabtree.com\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-150x150@2x.jpg 300w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-150x150.jpg 150w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-24x24.jpg 24w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-48x48.jpg 48w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-96x96.jpg 96w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640.jpg 640w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/avocado-1452326_640-300x300@2x.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h4><span class=\"ez-toc-section\" id=\"What_are_its_advantages\"><\/span><strong>Quais s\u00e3o suas vantagens? <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ul>\n<li><strong>Seguran\u00e7a alimentar:\u00a0<\/strong> HPP inativa pat\u00f3genos vegetativos (por exemplo\u00a0<em>Listeria monocytogenes,\u00a0<i>\u00a0Salmonella, Escherichia coli\u00a0<\/i>)<\/em>\u00a0e estragar microorganismos (por exemplo\u00a0<em>Lactobacillus , Bacillus).<\/em>\u00a0Pode proporcionar a redu\u00e7\u00e3o de 5 logs de pat\u00f3genos necess\u00e1rios para produtos refrigerados, mas n\u00e3o inativa os esporos (por exemplo, esporos de <i>Clostridium botulinum).\u00a0<\/i><\/li>\n<li><strong>Melhores atributos sensoriais:<\/strong> As cores, texturas e aromas de alimentos e bebidas s\u00e3o melhor preservados atrav\u00e9s de um processamento baseado em press\u00e3o versus calor.<\/li>\n<li><strong>Melhor composi\u00e7\u00e3o nutricional:<\/strong> V\u00e1rios nutrientes s\u00e3o sens\u00edveis ao calor e sofrem degrada\u00e7\u00e3o com t\u00e9cnicas convencionais de processamento t\u00e9rmico. A HPP permite a preserva\u00e7\u00e3o desses nutrientes sens\u00edveis ao calor, aumentando a funcionalidade dos produtos.<\/li>\n<li><strong>R\u00f3tulo limpo:<\/strong> A capacidade desta tecnologia de preservar os produtos e aumentar a vida \u00fatil nega a necessidade de conservantes (naturais ou qu\u00edmicos).<\/li>\n<li><strong>Uso vers\u00e1til do equipamento:<\/strong> O equipamento de processamento necess\u00e1rio \u00e9 independente do volume da amostra e do tipo de produto, pois a \u00e1gua presente nesses produtos permite que a press\u00e3o seja exercida uniformemente independentemente da geometria do produto, de modo que a mesma m\u00e1quina HPP possa ser usada para diferentes tipos de produtos.<\/li>\n<\/ul>\n<h4><span class=\"ez-toc-section\" id=\"What_are_its_limitations\"><\/span><strong>Quais s\u00e3o suas limita\u00e7\u00f5es? <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ul>\n<li><strong>Custo e Efici\u00eancia:<\/strong> A HPP \u00e9 limitada ao processamento em lote ou uma opera\u00e7\u00e3o semi-cont\u00ednua que requer ajuda manual para carregar e descarregar produtos, aumentando assim os custos e reduzindo a efici\u00eancia.<\/li>\n<li><strong>Tipo de embalagem:<\/strong> A embalagem HPP \u00e9 restrita a embalagens flex\u00edveis e semi-r\u00edgidas, pois a compressibilidade \u00e9 necess\u00e1ria para que a press\u00e3o seja aplicada ao produto e para que a embalagem mantenha sua forma ap\u00f3s o processamento.<\/li>\n<li><strong>Tipos de produtos:<\/strong> A HPP n\u00e3o pode ser aplicada a produtos secos, produtos altamente aerados, produtos com pH elevado e produtos est\u00e1veis na prateleira.<\/li>\n<\/ul>\n<p><span style=\"font-size: 14px;\">A HPP est\u00e1 atualmente sendo amplamente aplicada na ind\u00fastria aliment\u00edcia pelos v\u00e1rios benef\u00edcios que oferece. Um dos problemas comuns que as marcas enfrentam enquanto levam seus produtos HPP ao mercado \u00e9 conseguir a rotulagem correta. Tem havido muito debate sobre a rotulagem correta dos produtos HPP no passado, especialmente com rela\u00e7\u00e3o ao uso das palavras \"cru\" e '<a href=\"https:\/\/thelabellink.com\/following-hpp-juice-label-laws\/\">fresco<\/a>em sucos prensados a frio e smoothies. A Suja LLC esteve envolvida em uma a\u00e7\u00e3o judicial h\u00e1 alguns anos por usar a palavra \"cru\" em seus sucos. As empresas de alimentos est\u00e3o cada vez mais consultadas <a href=\"https:\/\/www.kolabtree.com\/find-an-expert\/subject\/food-science-and-technology#utm_source=Blog_HPP\">cientistas de alimentos<\/a> para ajudar na rotulagem e na coloca\u00e7\u00e3o de seus produtos nas prateleiras.\u00a0<\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-3365\" src=\"https:\/\/blog.kolabtree.com\/wp-content\/uploads\/2018\/05\/green-926729_640-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/green-926729_640-300x200.jpg 300w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/green-926729_640.jpg 640w, https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/green-926729_640-300x200@2x.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Algumas marcas que atualmente usam HPP para fazer sucos\/sumos s\u00e3o Plenish Cleanse (UK), Naked Juice (de propriedade da PepsiCo) e Evolution Fresh (Starbucks).  Em 2017, a <a href=\"https:\/\/www.technavio.com\/report\/global-cold-pressed-juices-market\">TechNavio<\/a> O relat\u00f3rio previu que o \"mercado global de sucos prensados a frio crescer\u00e1 de forma constante durante os pr\u00f3ximos quatro anos e lan\u00e7ar\u00e1 um CAGR de mais de 8% at\u00e9 2021\". Seguindo o ritmo a que a HPP est\u00e1 sendo adotada na ind\u00fastria, parece que esta tecnologia est\u00e1 aqui para ficar.<\/p>\n<p><span style=\"font-size: 14px;\">&#8212;&#8212;&#8212;&#8212;&#8212;<\/span><\/p>\n<p>Precisa da ajuda de um consultor de alimentos para lan\u00e7ar seu produto? Entre em contato com um <a href=\"https:\/\/www.kolabtree.com\/find-an-expert\/subject\/food-science-and-technology#utm_source=Blog_HPP\">cientista alimentar freelance<\/a> em Kolabtree.<\/p>","protected":false},"excerpt":{"rendered":"<p>The food industry is innovating at top speed to meet the changing demand and tastes of consumers. New products, processes and technologies are being introduced on a daily basis. One of these inventions is &#8216;High Pressure Processing (HPP)&#8217;, which helps products last longer and improves food safety. If you&#8217;ve been to the supermarket of late,<\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/\" title=\"Leia mais\">Leia mais<\/a><\/div>","protected":false},"author":54,"featured_media":3363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[397,247],"tags":[416,413,415,414],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.1 (Yoast SEO v20.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Quick Overview of High Pressure Processing - Kolabtree Blog<\/title>\n<meta name=\"description\" content=\"High pressure processing is a pasteurization technology that extends the shelf life of foods. It is widely used in the fruit &amp; vegetable juice industry.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fresher under pressure: A quick overview of High Pressure Processing \u00a0\u00a0\" \/>\n<meta property=\"og:description\" content=\"High pressure processing is a pasteurization technology that extends the shelf life of foods. It is widely used in the fruit &amp; vegetable juice industry.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.kolabtree.com\/blog\/pt\/fresher-under-pressure-a-quick-overview-of-high-pressure-processing\/\" \/>\n<meta property=\"og:site_name\" content=\"The Kolabtree Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kolabtree\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-15T08:51:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-08-28T16:16:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.kolabtree.com\/blog\/wp-content\/uploads\/2018\/05\/HPP.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Spurti Ravi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@kolabtree\" \/>\n<meta name=\"twitter:site\" content=\"@kolabtree\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Spurti Ravi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"A Quick Overview of High Pressure Processing - Kolabtree Blog","description":"High pressure processing is a pasteurization technology that extends the shelf life of foods. 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