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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
06/07/2017 |
Data da última atualização: |
30/01/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MEURER, I. R.; LANGE, C. C.; HUNGARO, H. M.; BELL, M. J. V.; ANJOS, V. de C. dos; SILVA, C. A. de S.; PINTO, M. A. de O. |
Afiliação: |
Igor Rosa Meurer, UFJF; CARLA CHRISTINE LANGE, CNPGL; Humberto Moreira Hungaro, UFJF; Maria Jose Valenzuela Bell, UFJF; Virgilio de Carvalho dos Anjos, UFJF; Cleuber Antonio de Sa Silva, IF-SUDESTE, Rio Pomba, MG; Miriam Aparecida de Oliveira Pinto, UFJF. |
Título: |
Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Cleaner Production, v. 153, p. 483-490, 2017. |
Idioma: |
Inglês |
Conteúdo: |
The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection. MenosThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHO... Mostrar Tudo |
Palavras-Chave: |
Package; Waste. |
Thesaurus Nal: |
environment; food safety; UHT milk. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02443naa a2200253 a 4500 001 2072148 005 2023-01-30 008 2017 bl uuuu u00u1 u #d 100 1 $aMEURER, I. R. 245 $aQuantification of whole ultra high temperature UHT milk waste as a function of packages type and design.$h[electronic resource] 260 $c2017 520 $aThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection. 650 $aenvironment 650 $afood safety 650 $aUHT milk 653 $aPackage 653 $aWaste 700 1 $aLANGE, C. C. 700 1 $aHUNGARO, H. M. 700 1 $aBELL, M. J. V. 700 1 $aANJOS, V. de C. dos 700 1 $aSILVA, C. A. de S. 700 1 $aPINTO, M. A. de O. 773 $tJournal of Cleaner Production$gv. 153, p. 483-490, 2017.
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Embrapa Gado de Leite (CNPGL) |
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Registros recuperados : 6 | |
1. | | MEURER, I. R.; LANGE, C. C.; HUNGARO, H. M.; BELL, M. J. V.; ANJOS, V. de C. dos; SILVA, C. A. de S.; PINTO, M. A. de O. Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design. Journal of Cleaner Production, v. 153, p. 483-490, 2017.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Gado de Leite. |
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2. | | BESSA, M. E. De; RODARTE, M. P.; OTENIO, M. H.; STRINGHETA, P. C.; OLIVEIRA, J. M. De; BARBOSA, J. C.; PINTO, M. A. De O. Sensory perception of the fermented goat milk: potential application of the DSC method. Food Science and Technology, v. 36, n. 3, p. 406-412, 2016.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Gado de Leite. |
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3. | | LAVORATO, J. A. A.; PINTO, M. A. DE O.; OTENIO, M. H.; PINTO, C. L. DE O.; BRUMANO, L. P.; NEVES, K. C. DE L. Diretrizes para elaboração de manual de boas praticas de laboratorio para industrias de laticinios de pequeno e medio porte com base na representação social dos utiliazadores. In: CONGRESSO NACIONAL DE LATICÍNIOS, 29., 2012, Juiz de Fora. Anais... Belo Horizonte: EPAMIG, 2012.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Gado de Leite. |
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4. | | ASSIS, A. S. F.; CRUZ, L. T.; OTENIO, M. H.; PINTO, M. A. DE O.; BESSA, M. A.; VIEIRA, C. B.; MIAGOSTOVICH, M. P.; ROSA E SILVA, M. L. Environmental surveillance of rotavirus in drainage basin of Juiz de Fora, MG and its relation with the microbiological and physico-chemical parameters. In: SIMPOSIO LATINOAMERICANO DE VIROLOGÍA AMBIENTAL, 2., 2013, Salto, Uruguay. Resumos... Salto: Universidade de la República; Fiocruz, 2013.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Gado de Leite. |
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5. | | ASSIS, A. S. F.; CRUZ, L. T.; PINTO, M. A. DE O.; BESSA, M. A.; DRUMOND, B. P.; OTENIO, M. H.; VIEIRA, C. B.; MIAGOSTOVICH, M. P.; ROSA E SILVA, M. L. Relationship between microbiological and physico-chemical parametrs and occurrence of rotavirus genomes in drainage basin of Juiz de Fora, MG. Journal of the Brazilian Society for Virology, v. 17, n. 2, supl. 1, p. 117-118, 2012. Edição dos abstracts do 23º Brazilian Congress of Virology e 7º Mercosur Meeting of Virology, Foz do Iguaçu, 2012.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Gado de Leite. |
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6. | | ASSIS, A. S.; CRUZ, L. T.; FERREIRA, A. S.; BESSA, M. E.; PINTO, M. A. de O.; VIEIRA, C. B.; OTENIO, M. H.; MIAGOSTOVICH, M. P.; SILVA, M. L. da R. e. Relationship between viral detection and turbidity in a watershed contaminated with group A rotavirus. Environmental Science and Pollution Research, v. 22, p. 6886-6897, 2015.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Gado de Leite. |
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Registros recuperados : 6 | |
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Nenhum registro encontrado para a expressão de busca informada. |
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