Validação de temperaturas de refeições pasteurizadas, durante o transporte em refrigeração, numa empresa de catering

Abstract

The preparation of pasteurized meals is a method of preservation that allows assigning an expiration date to the products which can go up to twenty-one days. In this process, there is no addition of any additive, dye or preservative to products. These are traditionally perfered enabling a better preservation of nutritional characteristics. This method consists on submitting food to high temperature values, greater than or equal to 85 °C, for a period up to 60 minutes, followed by a quick cooling to 4 °C. This process allows the destruction of pathogenic non sporulated microrganisms. After pasteurization, the product is placed in chambers of finished product are at a temperature between 0 ºC and 4 ºC. The main objective of this work was focused on the investigation of temperature variations of the final products, namely, meat pie, seitan stew, cooked vegetables and in the oven goodie bag during the transportation and distribution of these products in the units. For the analysis of the temperatures, a data logger was placed inside each tray, to know the temperature of the product and another inside the vehicle, to check the temperature inside. Of determinations performed, it was found in some products and inside the vehicle, temperature variations along the deliveries of orders.