Cook-chill e cook freeze: uma revisão de literatura
The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with which they have consumed food. This "rush" drove people to seek...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/40164 |
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| Resumo: | The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with which they have consumed food. This "rush" drove people to seek quick and safe ways to feed, and this led restaurants and units that cater to this audience to find ways to meet the needs and urgencies population in this context. The need for a quick and safe food has raised food production systems able to meet these new realities. This work had the objective of carrying out a literary review about Cook-chill and cook freeze systems in order to analyze the studies that describe their effectiveness. This research, after analysis of systems Cook-chill and Cook-freeze, concluded that it contributes to the smooth running of as Power Units provides gains as reducing waste - water, energy and other raw materials used during the preparation - besides bringing benefits as regards the preservation of taste (organoleptic quality) and shelf life of products (shelf life). It was found also that the use of the systems helps to reduce oxidation, sobrecocção and evaporation occurred during the Cooking of food, since during the process - Cook-chill - the food after preparations are packaged in suitable containers - warm - following to this, a cooling or quick freezing, eliminating vegetative forms of bacteria, as the raw food is packaged. This process ensures the quality of fixation and preservation of the product, as it helps to preserve the sensorial and nutritional attributes of the food. |
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