A conservação de alimentos por refrigeração : uma revisão e uma proposta de dimensionamento de uma câmara de armazenamento para massa de pão congelada

Abstract

Humanity had to develop and improve techniques that could allow the storage and conservation of food for prolonged periods, due to changes in their eating habits throughout history. The present work aims to present through a bibliographic review the importance of the use of low temperatures as a method of conservation and its effects on food, besides proposing the dimensioning of a chamber for the storage of frozen bread dough. The development of this work consisted of two stages. The first was the investigation and selection of bibliographic material related to the use of cold in food conservation and its effects. The second consisted of the dimensioning of a frozen storage chamber for a frozen bread dough distribution center, through the calculation of thermal load and the choice of the main components of the refrigerator system, to achieve the room temperature (-20ºC). Injunction measures of modifying agents in food are essential to meet the need for safe and quality products. There are several methods of conservation and the choice depends on food characteristics and the purpose of the application. Refrigeration storage, whether cooling or freezing, is a widely used technique since it aims to extend the life of the product. However, it should be applied appropriately preventing the impact of adverse effects on the characteristics of the product. So, aiming to meet the desired storage conditions, it is important to properly design and dimension the cold chamber, as well as the correct choice of the chamber components.