{"id":6127,"date":"2020-11-23T14:28:24","date_gmt":"2020-11-23T14:28:24","guid":{"rendered":"https:\/\/idro.es\/?p=6127"},"modified":"2021-09-15T14:51:57","modified_gmt":"2021-09-15T14:51:57","slug":"ventajas-de-sostenibilidad-del-procesamiento-por-hpp","status":"publish","type":"post","link":"https:\/\/idro.es\/pt-pt\/ventajas-de-sostenibilidad-del-procesamiento-por-hpp\/","title":{"rendered":"Ventajas de sostenibilidad del procesamiento por HPP"},"content":{"rendered":"

La principal ventaja de sostenibilidad que ofrece la tecnolog\u00eda HPP, es la reducci\u00f3n del desperdicio de alimentos gracias al aumento de la vida \u00fatil de los mismos.<\/strong><\/span><\/p>\n

<\/b><\/p>\n

Por otro lado, en comparaci\u00f3n con el consumo de agua que tienen otras industrias alimentarias, HPP pese a utilizar el agua como veh\u00edculo transmisor de la presi\u00f3n, consume menos agua que otras industrias del sector<\/strong>. Esto se debe a que el agua se puede reutilizar, ya que no entra en contacto directo con los alimentos que se procesan. Para garantizar la seguridad alimentaria esta agua es filtrada por filtros de macro y micropart\u00edculas antes de ser reutilizada.<\/strong><\/p>\n

En cuanto a la evaluaci\u00f3n econ\u00f3mica y medioambiental de la tecnolog\u00eda HPP. Las metodolog\u00edas utilizadas para su evaluaci\u00f3n son el coste del ciclo de vida (LCC) y la determinaci\u00f3n del ciclo de vida (LCA). La aplicaci\u00f3n de la metodolog\u00eda LCA est\u00e1 regulada por ISO 14044: 2006 y respaldada por est\u00e1ndares t\u00e9cnicos (por ejemplo, ISO \/ TR 14047: 2003; ISO \/ TR 14049: 2000; ISO \/ TS 14048: 2002).<\/p>\n

Si se compara el impacto medioambiental que tienen procesos convencionales como (tratamiento t\u00e9rmico directo e indirecto y envasado en atm\u00f3sferas modificadas \u2013MAP-) con HPP vemos los siguientes resultados. En la primera comparaci\u00f3n, la conservaci\u00f3n del zumo de naranja con tratamientos t\u00e9rmicos (tanto con procesos indirectos como directos) este proceso es m\u00e1s favorable que HPP desde una perspectiva econ\u00f3mica, sin embargo, desde el punto de vista ambiental, HPP es m\u00e1s eficiente que ambos procesos t\u00e9rmicos, los cuales, exhiben valores num\u00e9ricos m\u00e1s altos en la mayor\u00eda de las categor\u00edas de impacto ambiental.<\/p>\n

\"\"<\/p>\n

En la segunda comparaci\u00f3n, MAP versus HPP, los resultados muestran que HPP es m\u00e1s eficiente que MAP tanto desde una perspectiva medioambiental como econ\u00f3mica. HPP tiene menor impacto en la mayor\u00eda de las categor\u00edas medioambientales, ya que requiere una menor cantidad de materiales de envasado y gases alimentarios.<\/p>\n

\"\"<\/p>\n

Como contrapunto, una de las limitaciones del uso de la tecnolog\u00eda HPP, ser\u00eda la necesidad del uso de materiales pl\u00e1sticos. Se est\u00e1 tratando de superar esta limitaci\u00f3n, con el empleo de envases biodegradables (PLA, rPET).<\/p>\n

BIBLIOGRAF\u00cdA: <\/u><\/p>\n

www.iso.org<\/a><\/p>\n

5 Pardo, G., Zuf\u00eda, J., 2012. Life cycle assessment of food-preservation technologies. Journal of Cleaner Production, 28 (2012), 198-207.<\/p>\n

Villamonte, G., de Lamballerie, M., Jury, V., Consideration of the product quality in the life cycle assessment: case of a meat product treated by high pressure. 9th<\/sup> International Conference LCA of Food; San Francisco, USA; 8-10 October 2014<\/p>\n

Evaluation of the economic and environmental sustainability of high pressure processing of foods. Federica Cacace, Eleonora Bottani, Antonio Rizzi, Giuseppe Vignali\u204e<\/p>\n","protected":false},"excerpt":{"rendered":"

La principal ventaja de sostenibilidad que ofrece la tecnolog\u00eda HPP, es la reducci\u00f3n del desperdicio de alimentos gracias al aumento de la vida \u00fatil de los mismos.<\/p>\n","protected":false},"author":4,"featured_media":6125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254],"tags":[88,90,134,161],"class_list":["post-6127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticia","tag-desperdicio-alimentario-pt-pt","tag-hpp-pt-pt","tag-mayor-vida-util-pt-pt","tag-sostenibilidad-pt-pt"],"yoast_head":"\nVentajas de sostenibilidad del procesamiento por HPP - IDRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/pt-pt\/ventajas-de-sostenibilidad-del-procesamiento-por-hpp\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ventajas de sostenibilidad del procesamiento por HPP - 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