Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Betta G., Rinaldi M., Barbanti D., Massini R. (2009) A quick method for thermal diffusivityestimation: Application to several foods. J. of Food Engineering 91 (1): 34-41A reliable, quick and userfriendly method for thermal diffusivity estimation has been developed. An appropriatesoftware tool, based on least square optimization of a finite difference solution of Fourier’s equation, has beencreated and an appropriate measuring cell has been designed and made in order to decrease the systematic errorin probe positioning. The method has been experimentally validated and its results have been compared withthose obtained by three other available methods. Several foods (tomato products, low-acid pasta sauces, olivepate, confectioner’s custard and apricot jam) were tested and in every case the method proved to be effective.The developed software also allowed estimation of thermal diffusivity via heat penetration curves obtained byvariable temperature treatments. So it has been also possible to exclude the contribution of container materialfrom the estimation of thermal diffusivity of liquid packed foods. The proposed method turns out to be a usefultool for scientific design of several processes, such as sterilization and pasteurization, and for correct control oftransport, storage and distribution of foods.2. Betta G., Barbanti D., Massini R. (2009) Flow diversion in aseptic processing and packagingsystems: how guidelines allow avoiding bad design. Trends in Food Science and Technology20: S28-S33Flow diversion is a matter of concern for Food Hygiene in Aseptic Processing and Packaging Systems. The relevantstandards and guidelines have been examined: since the Aseptic Processing is a widely used and wellestablishedtechnology, there is quite a lot of available material. The flow diversion topic is also addressed, particularlyby EHEDG Guidelines. The correct choice of the temperature probe, also plays an important role in thesuccessful design of a flow diversion system. A procedure, which also includes simple simulation tools, has beendeveloped in order to properly design the flow diversion device. A real case study is also reported. This researchreaffirms that it is necessary to have more regard to standards and guidelines and also shows how guidelines allowavoiding bad design.3. Betta G. (2009) Report EHEDG Italy: Italian regional section. Trends in Food Science andTechnology 20: S96Established in 2007, the Italian Section is an initiative of EHEDG and the Food Technology Unit of the IndustrialEngineering Department of Parma University. The Italian Section has also been encouraged by research on Hygienicdesign and Engineering of Aseptic Thermal Processing Equipments performed by TECAL NetworkedLaboratory for the Food Industry Technologies and Systems, a laboratory funded by Emilia-Romagna Region.According to EHEDG general principles, the Promoter Group of the Italian Section is at the present time composedof several equipment manufacturers, Italian food companies, two research institutions and the ItalianHealth Ministry. A web-site (www.ehedg.unipr.it) of the section has been developed.4. Betta G., Rinaldi M., Barbanti D., Massini R. (2008). Study of thermal diffusivity of multiphaselow-acid sauces. Abstracts of the 10th International Congress on Engineering andFood, ICEF 10, 2008. Viña del Mar, Chile, 20-24 April 2008, F07.A correct knowledge of thermal properties of foods is a prerequisite for a proper design of sterilization or pasteurizationprocesses. A preliminary study of thermal properties should be more important for low-acid products,because in this case a failure in sterilization could cause serious harm to consumers and weighty loss of earningsfor producers. The presence of particulate increases the complexity of the study mainly depending on solidliquidmass ratio, dimensions and properties of particulate, physical properties of fluid phase. The aim of thiswork was to calculate reliable values of apparent (or overall) thermal diffusivity for two white pasta-sauces withparticulate, in order to ensure a correct heat treatment in all portions of products. The products were filled in acylindrical measure cell, designed and made for this purpose. Thanks to the absence of convective fluxes in theliquid phase, it was possible to calculate the thermal diffusivity, according to the indirect method, by means of asimulator of Fourier’s equation, developed in Matlab® environment. Thermal diffusivity was calculated forwhole products and for liquid and solid phases separately. Measures were carried out before and after sterilization,in order to verify that the obtained values were applicable to the whole heat treatment. The found values al-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.it343