Curva de temperatura do leite materno cru submetido a aquecimento: estudo experimental
Data
2021
Autores
Schmidt, Gisele de Jesus [UNIFESP]
Orientadores
Abrão, Ana Cristina Freitas de Vilhena [UNIFESP]
Tipo
Trabalho de conclusão de curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Resumo
OBJETIVO: Construir curvas de temperatura do leite materno ordenhado cru segundo parâmetros de volume e tempo, quando submetido ao processo de aquecimento em banho-maria e micro-ondas, para distribuição em UTI neonatal. MÉTODO: Estudo experimental realizado no Posto de Coleta de Leite Humano do Hospital São Paulo, unidade vinculada ao Centro Ana Abrão de Apoio e Incentivo ao Aleitamento Materno/Banco de Leite Humano da UNIFESP. As variáveis analisadas foram volume, tempo e temperatura para dois experimentos, o primeiro aquecimento em banho- maria e o segundo em micro-ondas. As amostras foram compostas por alíquotas de leite materno desprezadas antes do processo de pasteurização por estarem fora dos padrões de qualidade. RESULTADOS: Em relação ao método de aquecimento em banho-maria a 40°C, para os volumes de 60 ml e 90 ml, a temperatura corporal de 36°C foi alcançada aos 20 minutos de permanência no aparelho. Quando submetido ao aquecimento em micro-ondas à potência de 50%, praticamente todos os volumes testados alcançaram a temperatura corporal nos tempos determinados, exceto para o maior volume (90 ml) que necessitaria de maior tempo de aquecimento. Volumes pequenos (10 ml) sofrem ascensão de temperatura muito rapidamente, demandando maior cuidado. CONCLUSÃO: As curvas de temperatura do leite materno cru foram construídas, sendo possível sugerir uma recomendação para administração do alimento em UTI neonatal, considerando a tríade volume, tempo de aquecimento e temperatura.
OBJECTIVE: To construct temperature curves for raw expressed breast milk according to volume and time parameters, when submitted to heating in a water bath and microwave, for distribution in the neonatal ICU. METHOD: Experimental study carried out at the Hospital São Paulo Human Milk Collection Unit, a unit linked to the Ana Abrão Support and Incentive Center for Breastfeeding/UNIFESP Human Milk Bank. The analyzed variables were volume, time and temperature for two experiments, the first heating in a water bath and the second in microwave. The samples were composed of aliquots of human milk that were discarded in the pasteurization process, as they were outside the quality standards. RESULTS: Regarding the method of heating in a water bath at 40°C, for volumes of 60 ml and 90 ml, a body temperature of 36°C was reached after 20 minutes of permanence in the device. When subjected to microwave heating at 50% power, practically all volumes tested reached body temperature at the given times, except for the largest volume (90 ml) which would require longer heating time. Small volumes (10 ml) rise in temperature very quickly, demanding greater care. CONCLUSION: The raw breast milk temperature curves were constructed, making it possible to suggest a recommendation for the administration of food in the NICU, considering the triad of volume, heating time and temperature.
OBJECTIVE: To construct temperature curves for raw expressed breast milk according to volume and time parameters, when submitted to heating in a water bath and microwave, for distribution in the neonatal ICU. METHOD: Experimental study carried out at the Hospital São Paulo Human Milk Collection Unit, a unit linked to the Ana Abrão Support and Incentive Center for Breastfeeding/UNIFESP Human Milk Bank. The analyzed variables were volume, time and temperature for two experiments, the first heating in a water bath and the second in microwave. The samples were composed of aliquots of human milk that were discarded in the pasteurization process, as they were outside the quality standards. RESULTS: Regarding the method of heating in a water bath at 40°C, for volumes of 60 ml and 90 ml, a body temperature of 36°C was reached after 20 minutes of permanence in the device. When subjected to microwave heating at 50% power, practically all volumes tested reached body temperature at the given times, except for the largest volume (90 ml) which would require longer heating time. Small volumes (10 ml) rise in temperature very quickly, demanding greater care. CONCLUSION: The raw breast milk temperature curves were constructed, making it possible to suggest a recommendation for the administration of food in the NICU, considering the triad of volume, heating time and temperature.
Descrição
Citação
Schmidt GJ. Curva de temperatura do leite materno cru submetido a aquecimento: estudo experimental. 2021. 36 f. Trabalho de Conclusão de Curso (Graduação em Enfermagem) - Escola Paulista de Enfermagem (EPE), Universidade Federal de São Paulo (UNIFESP). São Paulo, 2021.