Validation of the thermic process from the fruit prepared beverage: smoothies

Abstract

Making fruit-based foods without the use of preservatives is a great challenge for the food industry, once they need to consider, besides microbiological aspects, the use of Good Manufacturing Practices in order to ensure, by the end of the process, a product that is commercially sterile. This study aimed to evaluate the microbiological variables of fruits, fruit mix, a product before and after pasteurization, which was held on closed-circuit equipment, and determine the maximum permitted levels of initial microbial load so that at a predefined pasteurization time and temperature it is obtained by the end of the process a product within the existing microbiological pattern according to Resolution RDC No. 12, dated January 2nd, 2001 ANVISA approving the Technical Regulation on Microbiological Standards for Foods, with the objective to validate the heat treatment in production line. We conclude that this fabrication is possible, provided that the raw material and processing times prior to pasteurization comply with the limits established in the tests in this study.