Fac-simile Scheda Linee di Ricerca - Federalimentare
Fac-simile Scheda Linee di Ricerca - Federalimentare
Fac-simile Scheda Linee di Ricerca - Federalimentare
- No tags were found...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
From the first results the microwave-blanching treatment seemed to protect the artichoke samples from browningbetter than conventional treatment during time.2. Giuliani R., De Pilli T., Fiore A. G., Severini C. 2006. Stabilizzazione <strong>di</strong> conserve vegetalime<strong>di</strong>ante microonde: stu<strong>di</strong>o sull’ossidazione della frazione grassa. In Ricerche ed Innovazionenell’Industria Alimentare, Vol. VII, Chiriotti E<strong>di</strong>tori, 177-182.Gli effetti ossidativi <strong>di</strong> un trattamento stabilizzante a microonde sono stati valutati sulla frazione lipi<strong>di</strong>ca <strong>di</strong> unacrema <strong>di</strong> asparagi contenente olio extravergine <strong>di</strong> oliva, confrontandoli con un trattamento convenzionale inacqua calda. L’efficacia dei trattamenti è stata valutata me<strong>di</strong>ante l’ottenimento <strong>di</strong> una riduzione <strong>di</strong> due ciclilogaritmici del carico sporale <strong>di</strong> Alicyclobacillus acidoterrestris. Il riscaldamento a microonde ha avuto uneffetto degradativo minore, in particolare per potenze interme<strong>di</strong>e (80% per 7 minuti).3. Giuliani R., De Pilli T., Severini C. 2007. Study on microwave blanching of broccoli. In ConsumerProtection through food process improvement & innovation in the real world, Vol. IV,Evangelos S. Lazos Ed., Hellenic Association of Food Technologists, Thessaloniki – Grecia,654-661.Conventionally, blanching is carried out through boiling water or steam. These methods involve some drawbackssuch as the lack of nutrients in the cooking water, high energetic costs, consumption of water during the processand a lower volume of water to drain away. An alternative method could be the microwave blanching. This studywas carried out to determine the effect of three blanching methods (microwave, boiling water and steaming) onvitamin C content and colour of broccoli. Measurements of peroxidase activity were performed as in<strong>di</strong>cator ofblanching process effectiveness. A total peroxidase inactivation was reached more rapidly in microwaves andsteam treatments (60 sec) than in boiling water treatment (120 sec). The thermal damage on colour wasevaluated through CIE-L*a*b* system. The colour indexes <strong>di</strong>d not allow <strong>di</strong>scriminating a significant <strong>di</strong>fferenceamong the thermal treatments. Vitamin C content in samples blanched by boiling water and steam showed adecrease with the increase of treatment time; this trend was not observed in blanched samples by microwaves.4. Giuliani R., Derossi A., Fiore A.G., De Pilli T., Severini C. (2007). Effetti della scottaturaconvenzionale e a microonde sul contenuto in vitamina C e polifenoli del cavolo broccolo. InAtti del V Convegno nazionale AISSA “Relazione suolo, pianta, atmosfera: sicurezza equalità delle produzioni agroalimentari e tutela dell’ambiente”. Foggia, 10-12 Dicembre, 98-99.Diete ricche <strong>di</strong> alimenti <strong>di</strong> origine vegetale contribuiscono a prevenire malattie metaboliche, neurovegetative eproteggono contro i tumori <strong>di</strong> vari tessuti. Gli effetti benefici sembrano correlati a composti fitochimici <strong>di</strong> cui ilcavolo broccolo è particolarmente ricco. L’operazione <strong>di</strong> scottatura è condotta in acqua bollente acidulata ome<strong>di</strong>ante vapore saturo. Accanto a tali meto<strong>di</strong> vi è l’utilizzo delle microonde che, grazie alla rapi<strong>di</strong>tà e allamaggiore penetrazione del calore, potrebbe essere utilizzato come alternativa ai trattamenti termiciconvenzionali, migliorando le caratteristiche qualitative del prodotto.Alla luce <strong>di</strong> quanto finora esposto, questo lavoro ha investigato gli effetti <strong>di</strong> tre meto<strong>di</strong> <strong>di</strong> scottatura (in acqua, avapore e a microonde) sul contenuto <strong>di</strong> acido ascorbico e polifenoli <strong>di</strong> Brassica oleracea.5. De Pilli T., Lovino R., Maenza S., Derossi A., Severini C. 2008 Study on operating con<strong>di</strong>tionsof orange drying processing: comparison between conventional and combined treatment.Journal of Food Processing and Preservation, 32: 751-769A drying system able to reduce processing time without compromise the quality of dried orange was stu<strong>di</strong>ed.Three drying treatments were evaluated: microwave, hot air (conventional treatment) and microwaves/hot air(combined treatment). In our experimental con<strong>di</strong>tions, the combined system resulted the most effective treatmentin terms of drying speed (treatment time of combined system was 230 minutes compared to 375 minutes of hotair drying). Moreover, this treatment <strong>di</strong>d not determine a quality and nutritional decline of dried product greaterthan conventional system. The highest L* and b* values (46.19 and 41.50 respectively) of oranges dried withcombined system were obtained at high values of drying temperature and air speed (more than 84°C and 550m 3 /h respectively), while the lowest values of ascorbic acid loss (10.14 %) was obtained for samples dried at lowdrying temperature and interme<strong>di</strong>ate values of air speed (65°C and 400 m 3 /h).SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento <strong>di</strong> Scienze e Tecnologie Agroalimentari, Università degli Stu<strong>di</strong> della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it162
Change language