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| Moscetti, Roberto; Raponi, Flavio; Ferri, Serena; Colantoni, Andrea; Monarca, Danilo; Massantini, Riccardo. |
| Dried apple (Malus domestica B.) shows a growing trend to its worldwide consumption as raw material used to produce organic snacks, integral breakfast foods, chips, etc. Apple is often dried by conventional methods (e.g. hot-air drying, freeze-drying, etc.), which are usually uncontrolled and then prone to product quality deterioration. Thus, to allow the production of high-value end products, there is a need for developing new drying systems. In this study, it was investigated the feasibility of an implementation of NIR spectroscopy in smart drying systems to non-destructively detect and monitor physicochemical changes in organic apples wedges during 8-h hot-air drying at 60 °C. Moreover, the impact of microwave heating pre-treatment (at 850 W for 45 s)... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32456/1/1-s2.0-S0260877417304983-main.pdf__tid%3D8b37d590-e0d5-11e7-be02-00000aab0f27%26acdnat%3D1513259531_811e60f1983e7b0374be48d1a27c63dd |
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| Raponi, Flavio; Moscetti, Roberto; Monarca, Danilo; Calantoni, Andrea; Massantini, Riccardo. |
| An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32358/1/sustainability-09-02009.pdf |
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| Moscetti, Roberto; Haff, Ron P.; Ferri, Serena; Raponi, Flavio; Monarca, Danilo; Liang, Peishih; Massantini, Riccardo. |
| The worldwide consumption of dried carrot (Daucus carota L.) is on a growing trend. Conventional methods for drying carrots include hot-water blanching followed by hot-air drying, which is usually uncontrolled and therefore prone to product quality deterioration. Thus, there is a need for innovative drying systems that yield high-value end products. In this study, the efficacy of NIR spectroscopy for the non-destructive monitoring of physicochemical changes and drying behaviour in organic carrot slices during 8-h hot-air drying at 40 °C was demonstrated using Partial least squares (PLS) regression and PLS discriminant analysis (PLS-DA). The impact of hot-water blanching pre-treatment (at 95 °C for 1.45 min) for enzyme inactivation on performances of both... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/31398/1/10.1007%252Fs11947-017-1975-3.pdf |
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| Moscetti, Roberto; Massaro, Simone; Monarca, Danilo; Cecchini, Massimo; Massantini, Riccardo. |
| Smart drying is one of the newest and most promising techniques. It is a multi- and inter-disciplinary sector which has potential to guarantee high value end-products by implementing innovative and reliable sensors, resources, tools and practices. Its recent developments embrace various R&D areas, such as computer vision (CV) and deep learning, which deal with allowing computers to understand digital images and videos better than humans. Conventional machine-learning techniques suffer several limitations, mainly due to their inability to process raw data. In fact, in the last few decades, machine learning required considerable domain expertise to mine raw data and extract features from which an algorithm could identify patterns in the input. Deep... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36556/1/Abstract2_full_text_v4.pdf |
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| Moscetti, Roberto; Raponi, Flavio; Cecchini, Massimo; Monarca, Danilo; Massantini, Riccardo. |
| Quality of a product and sustainability of its production depend on the cumulative impacts of each processing step in the food chain and their interplay. Various research studies evidenced that many drying systems operate inefficiently in terms of drying time, energy demand (e.g. fossil fuels), raw material utilisation and resulting product quality. Moreover, not all conventional drying processes are allowed in the organic sector (Reg. EC 834/2007; Reg. EC 889/2008). In recent years, non-invasive monitoring and control systems have shown a great potential for improvement of the quality of the resulting products. Thus, there is a need for smart processes which allow for simultaneous multi factorial control to guarantee high-value end products, enhance... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36555/1/Abstract1_full_text_v4.pdf |
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| Moscetti, Roberto; Raponi, Flavio; Monarca, Danilo; Ferri, Serena; Bedini, Giacomo; Massantini, Riccardo. |
| The worldwide potato production is considered the fourth-most important food sector due to the increasing use of potatoes as raw materials for high-convenience food. Colour is a crucial quality attribute in fresh-cut potatoes, and enzymatic browning, due to polyphenols oxidase (PPO), is related to unacceptability by consumer. Among additives used to minimize discoloration, sulphites are very common, but affected by health-related hazards and marketing issues. Viable alternatives are thermal treatments, used to inactivate enzymes and improve product shelf-life. In this study, the efficacy of hot-water and steam blanching from 80 to 90°C, used to inactivate PPO in 1-cm potato slices, was evaluated in terms of inactivation kinetic, substrate specificity and... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36554/1/IJFTS_2019.pdf |
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