Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Di Matteo M., Cinquanta L, Crescitelli S. (2007). Drying of plums. In: Hui, Clary, Farid, Fasina,Noomhorm, Welti-Chanes. Food drying: science and technology, Elizabeth Avenue,Lancaster, PA 17601 USA, pp. 537-551.Plums, although largely consumed as produce, are also used in many commodities and are frequently dried to extendtheir shelf-life. In this chapter a mathematical model of the drying process of plums will be described, aswell as an effective procedure to evaluate the model parameters (such as the mass diffusivity in the skin and pulp)from experimental data. For parameter estimation the benefits of data from samples with no skin are shown. Becausethe waxy skin layer significantly slows down the moisture transfer to the plum surface, different plum skinpre-treatments, recently proposed, are analyzed.Finally, the main nutritional and sensorial changes in the plums due to different pre-treatments in the drying processare discussed.2. Albanese, L. Russo, M. Farina, A. Brasiello, Crescitelli S.,Di Matteo M. (2006). Modellingconvective and microwave drying of potatoes slices. In XIII Congress of Food Science andTechnologies, Nantes, 17-21 Sept., pp. 799-800 (doi:10.1051/IUFoST20060901).In this work we compare the kinetic of the drying process of potatoes slices in a hot air forced oven and in a microwaveoven with provision for controlling temperature. A semi-empirical model was developed to predict thedrying kinetics at different temperatures. The model was based on the analytical solution of the mass diffusionequation with appropriate boundary conditions. The effective diffusion coefficient was estimated with a regressionanalysis on the base of experimental data. The dependence of the effective diffusion coefficient on the processtemperature was modelled with an Arrhenius kinetic. Finally, a comparison of the convective and microwavedrying kinetics is discussed.3. Albanese D., Farina M., Attanasio G., Poiana M., Di Matteo M. (2005) Improvement of sensoryprofile in dried sweet basil (Ocimum basilicum). In Proc.s of 7th Italian Conference onChemical and Process Engineering (ICHEAP 7), Taormina, 15-18 maggio 2005, Vol. II,1079-1084.Sweet basil (Ocimum basi/icum) is a typical ingredient in Mediterranean diet, due to its sensory pro file. However,this characteristic, well perceived in fresh leaves, disappeared almost completely after drying. The aim ofthis work was to evaluate the effect of a basil leaves dipping before drying on the modification of its sensoryprofile. The dipping was carried out in a solution to reduce the thermal damages occurring during drying. The effectivenessof the proposed pre-treatment was monitored by means of analytical and sensorial parameters, suchas: volatile compounds, chlorophyll content, colour. The results obtained showed that the proposed dippingmethod can lead to reduce the degradation of heat sensitive compounds, and, thus to better preserve the sensoryprofile of dried basil leaves.4. Farina M., Albanese D., Cinquanta L., Cuccurullo G., Di Matteo M. (2007) Microwave dryingof aubergine (Solanum Melongena) slices: kinetic and quality changes. In Book of Abstractn°97 of Effost/ EHEDG Joint Conference “Food-New Option for the Industry: PraticalApplication of Research Results”, 14-16 november 2007 Lisbon, Portugal.In recent years, microwave (MW) drying offered an alternative way to improve the quality of dehydrated products.MW is finding increasing application due to the well known advantages it can offer over conventional heattransfer. In spite of that industrial MW heating remains a niche application for specialty products, owing to possibleuneven heating (hot and cold spot) and temperature control difficulties. For instance, MW drying has beenused in drying of herbs, potato, raisins, apple, mushroom, diced apples, carrots and bananas. Sliced auberginesare dried to be used in instant soups or meals and little data currently exists on processing (minimally processing,packaging, storage etc.) of fresh cut aubergines to extend the shelf life. In this work we study the kinetic of thedrying process of aubergines slices in a microwave oven, as well as the main quality parameters such colour eappearance, poliphenols content, microstructure and rehydration properties.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.it404