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| Registros recuperados: 10 | |
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| Chiara, Di Pietro; Riccardo, Massantini; Roberto, Moscetti. |
| This thesis research project is aimed at setting up prediction models based on NIR spectroscopy, for quality control of organic carrot discs (Daucus carota L., var. Romance) during hot-air drying process (horizontal flow) up to 8 h. Hot-water blanching was tested at 95°C for 1.5 min, as pre-treatment to control the occurrence of enzymatic browning during drying. Hot-water blanching had a positive impact on the appearance of the carrot discs. PLS regression showed good performances for the prediction of aw (RMSE = 0.04; R2 = 0.96), moisture (RMSE = 0.04; R2 = 0.98), SSC (RMSE = 4.32-4.40 °Brix; R2 =0.88), carotenoids (RMSE = 21.75-23.10; R2 = 0.96) and changes in color (RMSE = 1.40-1.46; R2 = 0.85-0.86) during drying. Also PLSDA classification showed very... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34384/1/Document_4.pdf |
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| Mirko, Grilli; Riccardo, Massantini; Roberto, Moscetti. |
| This thesis research project is aimed at setting up prediction models based on NIR spectroscopy, for quality control of organic apple wedges (Malus domestica B., var. Gala) during hot-air drying process (horizontal flow) up to 8 h. Hot-water and microwave blanching were both tested at 95°C for 5 min and 850 W for 45 sec, respectively, as pre-treatments to control the occurrence of enzymatic browning during drying. However, hot-water blanching had a negative impact on the appearance of the apple wedges, which were subjected to non-enzymatic discoloration (e.g. Maillard’s reaction). PLS regression showed good performances for the prediction of aw (RMSE = 0.03-0.04; R2 = 0.97-0.98), moisture (RMSE = 0.04-0.05; R2 = 0.97-0.98), SSC (RMSE = 4.54-4.99 °Brix; R2... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34386/1/Document_5.pdf |
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| Roberto, Moscetti; Serena, Ferri; Andrea, Colantoni; Riccardo, Massantini. |
| Drying prevents food spoilage and decay through moisture removal due to simultaneous heat and mass transfer from food, which may be stored for long period with minimal deterioration occurring. However, drying technology is not always paired with good/excellent organoleptic, nutritional and/or functional properties of food. In fact, during drying the heat-sensitive substances are often destroyed and degradation processes may be exacerbated due to various and concurrent reaction mechanisms. Based on authors’ best knowledge, drying degradation kinetics of biological materials are usually pseudo first-order or first order reactions (i.e. carotenoids degradation in carrots) and may be affected by the initial quality of the product itself. Therefore, the main... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34393/1/Document_10.pdf |
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| Giordana, Ventriglia; Riccardo, Massantini; Roberto, Moscetti. |
| The aim of the present work was to evaluate the effect of blanching treatments at 75 and 90°C for 3 min in trehalose solution (4% w/v) on nutritional and technological quality of organic carrot (cv. Romance) slices of 5-mm thickness. The following parameters were investigated: [1] residual enzymatic activities of peroxidase (POD) and pectin methylesterase (PME); [2] changes in color; [3] changes in firmness and elastic modulus; [4] total phenols content; [5] total carotenoids content; [6] soluble solids content (SSC); [7] electrolyte leakage and [8] radical scavenging activity (IC50). Statistical analysis was investigated through the principal component analysis (PCA), the analysis of variance (ANOVA) and the pairwise comparison (P<0.05). All the... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2018 |
URL: http://orgprints.org/34379/1/Document_2.pdf |
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| Silvia, Stellati; Riccardo, Massantini; Roberto, Moscetti. |
| The present experimental activity aims to improve the quality of apple wedges (var. Golden delicious) during 8-h drying at 60°C, using dipping treatments in fruit juices (orange, pineapple, green kiwifruit, yellow kiwifruit) and/or herbal teas (green tea, dandelion, licorice, roselle). Preliminary tests allowed to select both pineapple and green kiwifruit juices as well as roselle (Hibiscus sabdariffa) dry extract as feasible pretreatments able to control enzymatic browning by reducing the polyphenol oxidase (PPO) activity. In fact, 70, 80 and 100% inhibition of PPO activity were achieved using green kiwifruit (5% v/v), pineapple (7.7% v/v) juices and roselle dry extract (1.5% w/v), respectively. The selected fruit juices, alone and in combination with... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2018 |
URL: http://orgprints.org/34380/1/Document_3.pdf |
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| Flavio, Raponi; Riccardo, Massantini; Roberto, Moscetti. |
| The aim of this project is the obtainment of a smart-prototype drier able to improve the hot-air drying process of organic fruits and vegetables using non-destructive technologies. Thus, a quality by design (QbD) approach has been followed in order to improve products quality and control strategy. For the intended purpose, both at-line near infrared spectroscopy (NIRS) and in-line computer vision (CV) techniques were tested. The data matrices were then subjected to chemometrics analysis in order to develop prediction and classification models able to follow up physico-chemical changes and recognise dehydration phases, respectively. Thermal (i.e. hot-water, microwave or steam blanching) and dipping (i.e. non-reducing sugar and/or ascorbic acid)... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2018 |
URL: http://orgprints.org/34391/1/Document_6.pdf |
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| Riccardo, Massantini; Roberto, Moscetti. |
| Drying prevents food spoilage and decay through moisture removal due to simultaneous heat and mass transfer from food, which may be stored for long period with minimal deterioration occurring. However, drying technology is not always paired with good/excellent organoleptic, nutritional and/or functional properties of food. In fact, during drying the heat-sensitive substances are often destroyed and degradation processes may be exacerbated due to various and concurrent reaction mechanisms. Based on authors’ best knowledge, drying degradation kinetics of biological materials are usually pseudo first-order or first order reactions (i.e. carotenoids degradation in carrots) and may be affected by the initial quality of the... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2017 |
URL: http://orgprints.org/34378/1/Document_7.pdf |
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| Roberto, Moscetti; Serena, Ferri; Riccardo, Massantini; Massimo, Cecchini. |
| Among commercial fruits, apple shows a growing trend to its worldwide consumption, where dried apple plays a major part in food industry as raw material to produce snacks, integral breakfast foods, chips, etc., which have become popular in the diet of modern consumers in parallel with the human consumption of organic products. Despite apple tissue exhibits extensive and non-homogeneous discoloration during drying, it is nowadays often dried by conventional methods which, however, are usually uncontrolled and then prone to product quality deterioration. However, because no all conventional drying treatments are allowed by the European Organic Regulation (i.e. EC No. 834/2007 and EC No. 889/2008), drying of organic apples should be carefully optimized to... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2016 |
URL: http://orgprints.org/34392/1/Document_9.pdf |
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| Roberto, Moscetti; Riccardo, Massantini. |
| Globalization of market entails the availability of produces regardless their production date, pursued through innovation in products and processes to obtain meat, fish and fruit vegetables with improved shelf-life, organoleptic quality, nutritional value, safety and healthiness during the whole agrofood chain. Consequently, market value of perishable commodity mainly depends on the preservation method used to guarantee food stability and thus to delay physicochemical, biochemical and microbiological spoilage. Among processing methods, drying is one of the oldest, typical, effective and viable preservation process throughout the world, which allow to prevent food spoilage and decay through moisture removal. It... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2017 |
URL: http://orgprints.org/34390/1/Document_8.pdf |
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| Andrea, Emiliozzi; Riccardo, Massantini; Roberto, Moscetti. |
| The experimental work proposed has tested the use of some pre-treatments to optimize the dehydration of biological carrots (var. Romance) The pre-treatments used were: 1) blanching (95°C) for 1.5 min, 2) blanching (70°) with citric acid 2% (w/v) for 2 min, 3) dipping in pectin’s 1% (w/v) for 1 min, 4) dipping in pectin’s 1% (w/v) with vacuum impregnation technology for 10 sec at 734 mbar. The aim of this work was to evaluate and compare the effects on carrot quality attributes. For this goal, the trial involved the use of various analytical techniques such as the enzyme activity test for peroxidase (POD), colorimetric analysis, determination of the total phenol content, extraction and quantification of carotenoids, rehydration process analysis. In... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2018 |
URL: http://orgprints.org/34388/1/Document_1.pdf |
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| Registros recuperados: 10 | |
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