Fac-simile Scheda Linee di Ricerca - Federalimentare

Parole chiave- microonde- pastorizzazione- succhi di frutta- vitamine- coloreDati pubblicati inerenti il tema di ricerca:1) Albanese D., Falivene B., Alfano K., Poiana M., Cinquanta L., Di Matteo M.(2006). Dryingkinetics of potato slices. Nantes Monday, Sept. 18th 2006 IUFoST 13 th World Congr. FoodScience & Technology.In this work we compare the kinetic of the drying process of potatoes slices in a hot air forced oven and in a microwaveoven. A semi-empirical model based on the analytical solution of the mass diffusion equation was developedto predict the drying kinetics at different temperatures. The effective diffusion coefficient was estimatedwith a regression analysis on the base of experimental data. The dependence of the effective diffusion coefficienton the process temperature was modelled with an Arrhenius kinetic.2) Cuccurullo G., Sorrentino G., Cinquanta L. (2007). Fine control in microwave heating duringfood processing. Infrared Physics & Technology, Vol. 49, Issue 3 , 292-296.A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped bodyaffected by spatially varying heat generation is presented. The dimensionless problem is solved analytically byusing both partial solutions and the variation of parameters techniques. Having in mind industrial microwaveheating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformityof such a treatment in comparison to the traditional one. From an experimental point of view, a batchpasteurization treatment was realized to compare the effect of two different control techniques both based on IRthermography readout: the former assured a classical PID control, while the latter was based on a ‘‘shadowing’’technique, consisting in covering portions of the sample which are hot enough with a mobile metallic screen. Ameasure of the effectiveness of the two control techniques was obtained by evaluating the thermal death curvesof a strain Lactobacillus plantarum submitted to pasteurization temperatures. Preliminary results showed meaningfulincreases in the microwave thermal inactivation of the L. plantarum and similar significant decreases inthermal inactivation time with respect to the traditional pasteurization thermal treatment.3) Cuccurullo G., Cinquanta L., Di Matteo M., Farina M. (2007). Effectiveness of microwavepasteurization on model liquid solution. In Atti 62° Congr. Nazionale ATI, Salerno, 11-14 Settembre2007.Destruction kinetics due to microwave heating (MWH) of a selected microorganism, Lactobacillus plantarum insaline water, were evaluated and compared with conventional batch heating (CH) in a well stirred water bath.Experimental testing were realized by a specially tailored experimental setup, built to obtain a desired temperaturelevel under MWH. Temperature control was assured by using PID techniques based on infrared thermographytemperature readout. The effect of changing the control strategy for maintaining the desired temperaturelevel was inspected since the usual assumption of temperature uniformity within the food is far from to beachieved in MWH. Process effectiveness to reach a fixed microbial destruction turned out to be significantly dependenton the control strategy, partially reducing the well known advantages of selective faster MWH over CH.4) Cinquanta L., Cuccurullo G., Albanese D. (2008). Effects of microwave pasteurization on orangejuice quality. In Atti 63° Congresso Nazionale ATI, Palermo, 23-26 Settembre 2008The effect of microwave heating on orange juice pasteurization was evaluated in terms of several quality markers,such as carotenoids, colour and pectin methyl-esterase activity changes. Since the trials were performed in aMW pilot plant which allowed real-time temperature control of stirred samples by using PID techniques basedon the infrared thermography, it was possible to realize and maintain selected temperature levels (60-70-75-85°C) for the required processing time. It was possible to observe reduced thermal damage in pasteurized orangejuice with respect to conventional heating methods. Furthermore, new relationship between color changes andcarotenoids variations during constant and uniform MW heating were derived as well as pectin methyl-esteraseinactivation.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it256