Embalagem primária e secundária em saches de café torrado e moído
The objective of this paper was to develop a sachet packaging for individual portions of roasted and ground coffee, along the lines of that currently used for various types of teas. In order to make comparisons of performance possible, it was used two different grammature of filter paper on the prim...
| Principais autores: | Trevizan, Cleonice Maria, Justus, Drielle Camila, Espíndola, Elizangela Almeida |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13308 |
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| Resumo: |
The objective of this paper was to develop a sachet packaging for individual portions of roasted and ground coffee, along the lines of that currently used for various types of teas. In order to make comparisons of performance possible, it was used two different grammature of filter paper on the primary packaging. First samples were prepared using filter paper for tea with grammature of 16 g/m2 and then, using paper filter for espresso with grammature of 21 g/m2. Both white in color, composed of cellulose fibers, porous and resistant to damp. The filter paper was then sealed in the form of sachets by heatsealing. The secondary packaging (also in the form of sachets) was fabricated using double-layer metallized PET/PEDL as a barrier. Each sachet was composed of approximately 5 g of roasted and ground coffee. In order to organize the presentation of the results of the analysis, the samples were coded A (273) for 16 g/m2 paper and B (048) for 21 g/m2 paper. The physical and chemical analysis indicated that the moisture values for sample A was 3.9 % and, for sample B, was 3.7 %; the mineral residues had values of 50 g for both samples, being these values within the standards required by legislation. Microbiological tests also indicated that the samples were fit for human consumption, since it had levels of coliforms, at 35 º C and 45 ° C, according to the parameters in legislation; as well as Salmonella spp. and yeasts and molds. After the sensory analysis with application of affective test, using a hedonic scale of nine points, and acceptance testing of product purchase, it was possible to identify a 90 % acceptability index, which qualifies the proposed product. |
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