ABSTRACT
Radiation processing of food involves controlled application of energy from ionizing radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤10 MeV) or X-rays (≤5 MeV) in an irradiation chamber shielded by 1.5 - 1.8 m thick concrete walls. Food, either pre-packed or in-bulk, placed in suitable containers is sent into the chamber through an automatic conveyor. Major benefits achieved by radiation processing of food are inhibition of sprouting of tubers and bulbs, delay in ripening and senescence of fruits and vegetables, disinfestations of insect pests in agricultural commodities, destruction of microbes responsible for food spoilage, and elimination of food pathogens and parasites of public health importance. Irradiation produces very little chemical changes in food, and the changes are similar to those by other preservation methods like heat. The radiolytic products and free radicals produced are identical to those present in foods subjected to treatments such as cooking and canning. None of the changes known to occur have been found to be harmful. Radiation processing of food has been approved by various international statutory bodies and organizations to ensure ‘Food Security & Safety’, and overcome ‘Technical barrier to International Trade’ and currently is being practiced in more than 60 countries worldwide.
ABSTRACT
As perdas existentes no pré-preparo dos alimentos nas Unidades de Alimentação e Nutrição (UANs) podem auxiliar na avaliação do desperdício, um fato de suma importância devido aos custos gerados ao impacto social e ambiental. Diante disso, o presente estudo teve como objetivo determinar e avaliar o fator de correção de hortaliças utilizadas em uma UAN e comparar os valores encontrados com os dados presentes em outros estudos, a fim de avaliar o desperdício. Para o cálculo do fator de correção, utilizou-se a relação entre o peso bruto e o peso líquido. Foi aferido o peso de três amostras distintas, de cada um das quinze hortaliças (acelga, alface, alho, abobrinha, batata doce, batata inglesa, berinjela, beterraba, cebola, cenoura, repolho branco, pepino, pimentão, tomate e chuchu). Verificou-se que seis hortaliças apresentavam fatores de correção em conformidade com as três referências comparadas. Porém, a alface, o alho, a batata doce, batata inglesa, cenoura, acelga, cebola, o pepino e a beterraba apresentaram fator de correção acima do estabelecido por algum estudo. Com isso, vários fatores como condições de recebimento e de armazenamento (tempo e temperatura), assim como técnicas de pré-preparo, deveriam ser padronizados na UAN para diminuição do desperdício.
The losses in the preparation of foods at the Nutrition and Feeding Unity (NFU) can measure the waste, which is very important due to the high costs generated and the social and environmental impact. The present study aimed to determine and evaluate the correction factor on greeneries used in a NFU, and to compare the values with the data presented on other studies. To calculate the correction factor, the relation between the gross weight and net weight was used. Three distinct samples were measured, from the fifteen greeneries (chard, lettuce, garlic, zucchini, yam, English potato, eggplant, beetroot, onion, carrot, white cabbage, cucumber, pepper, tomato and chayote). It was observed that six greeneries presented correction factors complying with three references in literature. However, the lettuce, garlic, yam, English potato, carrot, chard, onion, cucumber, and beetroot presented correction factor above the one established by another study. Thereby, various factors including conditions of reception and storage (time and temperature), and processing techniques should be standardized at NFU in order to decrease the waste production.