{"id":6276,"date":"2021-03-22T16:03:31","date_gmt":"2021-03-22T16:03:31","guid":{"rendered":"https:\/\/idro.es\/?p=6276"},"modified":"2024-02-09T11:55:11","modified_gmt":"2024-02-09T10:55:11","slug":"tratamiento-hpp-en-productos-cocidos","status":"publish","type":"post","link":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/","title":{"rendered":"Tratamento HPP em produtos cozidos"},"content":{"rendered":"

Dentro do grupo dos produtos c\u00e1rneos cozidos, os microrganismos patog\u00eanicos que mais preocupam as intoxica\u00e7\u00f5es alimentares devido ao seu consumo s\u00e3o: Listeria monocytogenes, Salmonella spp., Campylobacter, Escherichia coli (E. coli).<\/p>\n

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

Para control\u00e1-los, \u00e9 fundamental controlar os pontos cr\u00edticos da sua produ\u00e7\u00e3o (manuseio de mat\u00e9rias-primas, mecanismos de inativa\u00e7\u00e3o\/elimina\u00e7\u00e3o, opera\u00e7\u00f5es de fatiamento e recontamina\u00e7\u00e3o). Para isso, as ind\u00fastrias aliment\u00edcias seguem diferentes pr\u00e1ticas de higiene e manuseio. Por\u00e9m, como medida alternativa ou complementar a todas estas medidas de controle, podem ser utilizadas tecnologias n\u00e3o t\u00e9rmicas, destacando-se entre elas o processamento em alta press\u00e3o.<\/p>\n

A efic\u00e1cia de altas press\u00f5es na inativa\u00e7\u00e3o destes microrganismos tem sido amplamente demonstrada. Est\u00e1 comprovado que a aplica\u00e7\u00e3o de uma press\u00e3o de 400 a 600 MPa durante 2 a 10 min \u00e9 eficaz para conseguir a inativa\u00e7\u00e3o dos mais importantes microrganismos causadores de doen\u00e7as transmitidas por alimentos (ETAs). Contudo, uma desvantagem desta tecnologia \u00e9 que os esporos n\u00e3o s\u00e3o sens\u00edveis a estas press\u00f5es e s\u00f3 podem ser inactivados quando a press\u00e3o \u00e9 combinada com calor ou outros sistemas.<\/p>\n

No caso espec\u00edfico do presunto cozido, a quantidade de microrganismos presentes neste produto adv\u00e9m principalmente da contamina\u00e7\u00e3o cruzada durante as opera\u00e7\u00f5es de fatiamento e embalagem. Uma vantagem deste tratamento \u00e9 que este processo \u00e9 aplicado no recipiente final, evitando problemas causados \u200b\u200bpela recontamina\u00e7\u00e3o.<\/p>\n

Um problema adicional deste produto \u00e9 que a atividade de \u00e1gua \u00e9 muito elevada, por isso as bact\u00e9rias l\u00e1cticas crescem rapidamente, atingindo valores de 108<\/sup> UFC\/g ap\u00f3s 30 dias, nas amostras n\u00e3o tratadas.<\/p>\n

No presunto cozido, o tratamento com alta press\u00e3o \u00e9 muito eficaz porque permite retardar\/prevenir o crescimento de microrganismos deteriorantes, mantendo as contagens consideradas adequadas (<104<\/sup> UFC\/g) durante 60 dias e valores aceit\u00e1veis (<106<\/sup> UFC\/g) no m\u00ednimo at\u00e9 90 dias de conserva\u00e7\u00e3o do produto, mantendo suas caracter\u00edsticas de sabor, cheiro, textura e valor nutricional.<\/p>\n

Quanto aos microrganismos patog\u00eanicos (Enterobacteria, Escherichia coli, Staphylococcus aureus, Campylobacter, Listeria monocytogenes e Salmonella spp) permanecem abaixo do limite de detec\u00e7\u00e3o ou sua presen\u00e7a n\u00e3o \u00e9 detectada durante 120 dias de vida \u00fatil.<\/p>\n

\"\"<\/a><\/p>\n

Fuente Avure.<\/p>\n

Gracias al aumento de la vida \u00fatil se pueden alcanzar nuevos mercados, lanzar nuevos productos y reducir devoluciones. Adem\u00e1s, con la aplicaci\u00f3n del HPP se reducen las restricciones fronterizas, cumpliendo con la exigencia de tolerancia cero de Listeria de pa\u00edses como EEUU.<\/p>\n

BIBLIOGRAFIA<\/strong><\/p>\n

    \n
  1. Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S. Analysing and modelling the growth behaviour of listeria monocytogenes on RTE cooked meat products after a high-pressure treatment at 400MPa. International journal of food microbiology<\/em>. 2014; 186:84-94.http:\/\/dx.doi.org\/10.1016\/j.ijfoodmicro.2014.06.020<\/a>. doi: 10.1016\/j.ijfoodmicro.2014.06.020.<\/li>\n
  2. Hugas M, Garriga M, Monfort JM. New mild technologies in meat processing: High pressure as a model technology.\u00a0Meat science<\/em>. 2002;62(3):359 371. https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0309174002001225<\/a>. doi: 10.1016\/S0309-1740(02)00122-5.<\/li>\n
  3. Heredia N, D\u00e1vila-Avi\u00f1a JE, Sol\u00eds Soto L, Garc\u00eda S. Meat products: Main pathogens and non-thermal control strategies. Nacameh (Mexico). 2014;8(2):20-42. doi: 10.24275\/uam\/izt\/dcbs\/nacameh\/2014v8s1\/Heredia.<\/li>\n
  4. Simonin H, Duranton F, de Lamballerie M. New insights into the High\u2010Pressure processing of meat and meat products. Comprehensive reviews in food science and food safety<\/em>. 2012;11(3):285-306.\u00a0 https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1541-4337.2012.00184.x<\/a>\u00a0\u00a0doi: 10.1111\/j.1541-4337.2012.00184.x.<\/li>\n
  5. Garriga Tur\u00f3n M, Hugas M, Aymerich Calvet MT, Beltr\u00e1n Villanueva Y. Efecto de las altas presiones sobre la composici\u00f3n nutricional de los productos c\u00e1rnicos y sobre la evoluci\u00f3n microbiol\u00f3gica de los mismos durante su vida comercial. . 2007.\u00a0https:\/\/recercat.cat\/handle\/2072\/4767<\/a>.<\/li>\n<\/ol>\n

    Para mais informa\u00e7\u00f5es e refer\u00eancias consulte os nossos especialistas pelo telefone 914912844 ou pelo e-mail quality-tecnologia@idro.es<\/p>\n","protected":false},"excerpt":{"rendered":"

    Dentro do grupo dos produtos c\u00e1rneos cozidos, os microrganismos patog\u00eanicos que mais preocupam as intoxica\u00e7\u00f5es alimentares devido ao seu consumo s\u00e3o: Listeria monocytogenes, Salmonella spp., Campylobacter, Escherichia coli (E. coli).<\/p>\n","protected":false},"author":4,"featured_media":6274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254],"tags":[90,205],"class_list":["post-6276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticia","tag-hpp-pt-pt","tag-productos-cocidos-pt-pt"],"yoast_head":"\nTratamento HPP em produtos cozidos - IDRO<\/title>\n<meta name=\"description\" content=\"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.\" \/>\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\/tratamiento-hpp-en-productos-cocidos\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tratamento HPP em produtos cozidos - IDRO\" \/>\n<meta property=\"og:description\" content=\"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/\" \/>\n<meta property=\"og:site_name\" content=\"IDRO\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-22T16:03:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-09T10:55:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"810\" \/>\n\t<meta property=\"og:image:height\" content=\"360\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"M\u00aa Luz Villa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"M\u00aa Luz Villa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/\"},\"author\":{\"name\":\"M\u00aa Luz Villa\",\"@id\":\"https:\\\/\\\/idro.es\\\/#\\\/schema\\\/person\\\/e5b585c0a62172df0d10c08c6875858b\"},\"headline\":\"Tratamento HPP em produtos cozidos\",\"datePublished\":\"2021-03-22T16:03:31+00:00\",\"dateModified\":\"2024-02-09T10:55:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/\"},\"wordCount\":634,\"publisher\":{\"@id\":\"https:\\\/\\\/idro.es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/jamon-curado_web.jpg\",\"keywords\":[\"hpp\",\"productos cocidos\"],\"articleSection\":[\"Not\u00edcia\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/\",\"url\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/\",\"name\":\"Tratamento HPP em produtos cozidos - IDRO\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/idro.es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/jamon-curado_web.jpg\",\"datePublished\":\"2021-03-22T16:03:31+00:00\",\"dateModified\":\"2024-02-09T10:55:11+00:00\",\"description\":\"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#breadcrumb\"},\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#primaryimage\",\"url\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/jamon-curado_web.jpg\",\"contentUrl\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/jamon-curado_web.jpg\",\"width\":810,\"height\":360},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/idro.es\\\/pt-pt\\\/tratamiento-hpp-en-productos-cocidos\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"IDRO - HPP\",\"item\":\"https:\\\/\\\/idro.es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Noticias\",\"item\":\"https:\\\/\\\/idro.es\\\/categoria\\\/entradas\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Tratamento HPP em produtos cozidos\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/idro.es\\\/#website\",\"url\":\"https:\\\/\\\/idro.es\\\/\",\"name\":\"IDRO\",\"description\":\"HPP Food Technology\",\"publisher\":{\"@id\":\"https:\\\/\\\/idro.es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/idro.es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pt-PT\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/idro.es\\\/#organization\",\"name\":\"Idro\",\"url\":\"https:\\\/\\\/idro.es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\\\/\\\/idro.es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2015\\\/09\\\/logo_header7.jpg\",\"contentUrl\":\"https:\\\/\\\/idro.es\\\/wp-content\\\/uploads\\\/2015\\\/09\\\/logo_header7.jpg\",\"width\":648,\"height\":149,\"caption\":\"Idro\"},\"image\":{\"@id\":\"https:\\\/\\\/idro.es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCThdYuqEo6cvevQbZBVlDqg\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/idro-hpp-food-technology-s-l\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/idro.es\\\/#\\\/schema\\\/person\\\/e5b585c0a62172df0d10c08c6875858b\",\"name\":\"M\u00aa Luz Villa\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g\",\"caption\":\"M\u00aa Luz Villa\"},\"description\":\"Especializada en ofrecer el servicio de maquila de Altas Presiones Hidrost\u00e1ticas (HPP). Su trabajo combina conocimiento del sector con estrategias de marketing industrial B2B, desarrollando contenidos especializados sobre tecnolog\u00eda HPP, seguridad alimentaria y conservaci\u00f3n en fr\u00edo.\",\"sameAs\":[\"https:\\\/\\\/www.linkedin.com\\\/company\\\/idro-hpp-food-technology-s-l\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCThdYuqEo6cvevQbZBVlDqg\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tratamento HPP em produtos cozidos - IDRO","description":"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/","og_locale":"pt_PT","og_type":"article","og_title":"Tratamento HPP em produtos cozidos - IDRO","og_description":"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.","og_url":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/","og_site_name":"IDRO","article_published_time":"2021-03-22T16:03:31+00:00","article_modified_time":"2024-02-09T10:55:11+00:00","og_image":[{"width":810,"height":360,"url":"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg","type":"image\/jpeg"}],"author":"M\u00aa Luz Villa","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"M\u00aa Luz Villa","Tempo estimado de leitura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#article","isPartOf":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/"},"author":{"name":"M\u00aa Luz Villa","@id":"https:\/\/idro.es\/#\/schema\/person\/e5b585c0a62172df0d10c08c6875858b"},"headline":"Tratamento HPP em produtos cozidos","datePublished":"2021-03-22T16:03:31+00:00","dateModified":"2024-02-09T10:55:11+00:00","mainEntityOfPage":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/"},"wordCount":634,"publisher":{"@id":"https:\/\/idro.es\/#organization"},"image":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#primaryimage"},"thumbnailUrl":"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg","keywords":["hpp","productos cocidos"],"articleSection":["Not\u00edcia"],"inLanguage":"pt-PT"},{"@type":"WebPage","@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/","url":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/","name":"Tratamento HPP em produtos cozidos - IDRO","isPartOf":{"@id":"https:\/\/idro.es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#primaryimage"},"image":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#primaryimage"},"thumbnailUrl":"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg","datePublished":"2021-03-22T16:03:31+00:00","dateModified":"2024-02-09T10:55:11+00:00","description":"A tecnologia HPP apresenta in\u00fameras vantagens no tratamento de produtos cozidos, preservando seu sabor, cheiro, textura e valor nutricional.","breadcrumb":{"@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#breadcrumb"},"inLanguage":"pt-PT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/"]}]},{"@type":"ImageObject","inLanguage":"pt-PT","@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#primaryimage","url":"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg","contentUrl":"https:\/\/idro.es\/wp-content\/uploads\/2021\/03\/jamon-curado_web.jpg","width":810,"height":360},{"@type":"BreadcrumbList","@id":"https:\/\/idro.es\/pt-pt\/tratamiento-hpp-en-productos-cocidos\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"IDRO - HPP","item":"https:\/\/idro.es\/"},{"@type":"ListItem","position":2,"name":"Noticias","item":"https:\/\/idro.es\/categoria\/entradas\/"},{"@type":"ListItem","position":3,"name":"Tratamento HPP em produtos cozidos"}]},{"@type":"WebSite","@id":"https:\/\/idro.es\/#website","url":"https:\/\/idro.es\/","name":"IDRO","description":"HPP Food Technology","publisher":{"@id":"https:\/\/idro.es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/idro.es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-PT"},{"@type":"Organization","@id":"https:\/\/idro.es\/#organization","name":"Idro","url":"https:\/\/idro.es\/","logo":{"@type":"ImageObject","inLanguage":"pt-PT","@id":"https:\/\/idro.es\/#\/schema\/logo\/image\/","url":"https:\/\/idro.es\/wp-content\/uploads\/2015\/09\/logo_header7.jpg","contentUrl":"https:\/\/idro.es\/wp-content\/uploads\/2015\/09\/logo_header7.jpg","width":648,"height":149,"caption":"Idro"},"image":{"@id":"https:\/\/idro.es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.youtube.com\/channel\/UCThdYuqEo6cvevQbZBVlDqg","https:\/\/www.linkedin.com\/company\/idro-hpp-food-technology-s-l\/"]},{"@type":"Person","@id":"https:\/\/idro.es\/#\/schema\/person\/e5b585c0a62172df0d10c08c6875858b","name":"M\u00aa Luz Villa","image":{"@type":"ImageObject","inLanguage":"pt-PT","@id":"https:\/\/secure.gravatar.com\/avatar\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6c909fc47e24ea39f86ac947fd99f8dd6dd4836919c6b627d66cb5696c41c97c?s=96&d=mm&r=g","caption":"M\u00aa Luz Villa"},"description":"Especializada en ofrecer el servicio de maquila de Altas Presiones Hidrost\u00e1ticas (HPP). Su trabajo combina conocimiento del sector con estrategias de marketing industrial B2B, desarrollando contenidos especializados sobre tecnolog\u00eda HPP, seguridad alimentaria y conservaci\u00f3n en fr\u00edo.","sameAs":["https:\/\/www.linkedin.com\/company\/idro-hpp-food-technology-s-l\/","https:\/\/www.youtube.com\/channel\/UCThdYuqEo6cvevQbZBVlDqg"]}]}},"_links":{"self":[{"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/posts\/6276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/comments?post=6276"}],"version-history":[{"count":0,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/posts\/6276\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/media\/6274"}],"wp:attachment":[{"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/media?parent=6276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/categories?post=6276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/idro.es\/pt-pt\/wp-json\/wp\/v2\/tags?post=6276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}