POR TRÁS DA QUÍMICA DOS CONSERVANTES: UTILIZAÇÃO DE CONSERVANTES QUÍMICOS PARA AUMENTAR SHELF-LIFE DE PRODUTOS PANIFICÁVEIS

• DOI: https://doi.org/10.22533/at.ed.6262403095

• Palavras-chave: Alimentos, Conservantes, Experimentação, Saúde, Educação, Sociedade.

• Keywords: Food, Preservatives, Experimentation, Health, Education, Society.

• Abstract: The present work will present a history and functionality of food preservation media that continue to be currently used, with the main theme being the chemical preservatives used in a food industry of bakery products. Chemical preservatives are essential to ensure that products reach the end consumer safely, since they have actions to reduce the activity of agents with spoilage effects such as fungi and bacteria and, above all, reach the consumer with quality. The method used for this work will be exploratory through scientific articles, legislation provided, analysis of tests that have already been carried out in a bakery industry located in Rio de Janeiro, taking into account possible actions that chemical preservatives can provide to food, aiming at an increase in shelf-life of products, complementing with the harm caused to health. This work was designed in order to bring a proposal that presents itself as an Interactive Didactic Sequence (IDS) on the teaching of Chemistry with emphasis on the preservation processes that favor the understanding of the chemical reactions related to the rotting of food in a contextualized way, so that students can follow the scientific and technological developments that surround them and thus become able to relate them as the implications of the technologies in the society in which they are inserted.