Deliverables Documents, reports (7) Chemical characterization of the raw material Chemical analysis (pH, ºBrix, TPC, etc.) will be conducted before and after the application of PEF obtained in order to evaluate the impact of PEF processing on the components of interest of the different raw materials. Results showed in this deliverable will be used to select the most suitable varieties as well as the degree of ripeness of the different raw materials used for the SMEs to be processed by PEF. Microbial characterization of the raw material IN this deliverable it will be sumarize the microbial contamination (type and number of microorganisms) of the raw materials of those processes in which the objective of the application of PEF is microbial inactivation (fruit juices and cider). Effect of the temperature on physical properties of the raw material Influence of the temperature in the range of temperatures used for processing of foods selected in this proposal will be evaluated in this deliverable. Analysis will be conducted before and after application of PEF obtained to evaluate the impact of the PEF processing on the physical properties of interest of the different raw materials using well established standard procedures (conductivymeter, rheometer, texturometer). Project dissemination materials Besides the website, other materials will be prepared. For example, a brochure (which presents the objectives, challenges, benefits, and partnership of the project) and newsletters will be produced so as to inform food and drink industries and specially SMEs on project activities. Dissemination material shall be produced under the guidelines of the communication plan (WP7), aiming at having a high scientific level, but at the same time being accessible to society in general. Press releases will also be produced before major meetings gathering stakeholders. The promotional materials will be widely communicated in conferences, stakeholder meetings, and national and international exhibitions (using the large network of EFFoST, collaborating with other EU funded projects as TRADEIT, TRAFOON, HighTechEurope, etc., and organizations as ETP Food for Life, EUFIC). Impact of different pre-processing treatments on the degree of cell electroporation caused by PEF In this deliverable it will be evaluated the impact of different pre-processing steps and pre-processing conditions (ex. grinding degree) on the cell disintegration of the raw material and on the electroporation caused by PEF. Results will permit the identification of optimal pre-treatment conditions in terms of the structure of the raw material (whole pieces, degree of grinding or cutting, etc.) to obtain the highest benefits derived from the application of a PEF treatment. Characterization of the physical properties of the raw material In this deliverable it will be evaluated those physical properties (electrical conductivity, hardness, color, etc.) of the raw materials that may result of interest for the development of the project such as electrical properties (electrical conductivity), textural properties (firmness) and rheological properties (viscosity) Report on dissemination and communication activities This deliverable will summarize all the dissemination and communication activities done during the project. Websites, patent fillings, videos etc. (2) Project management site of webpage operational This deliverable consists on a web-based project management tool developed to assist the effective coordination of Project activities. Project website This deliverable consists on an external website (accessible to everyone) that will be the main information resource of the project (describing project objectives, partners, work areas and results), coordinated by EFFoST and updated with the help of all partners. The aim of this external website is to inform food and drink industries about PEF developments. Publications Peer reviewed articles (4) Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector Author(s): Álvaro Arnal, Patricia Royo, Gianpiero Pataro, Giovanna Ferrari, Víctor Ferreira, Ana López-Sabirón, Germán Ferreira Published in: Sustainability, Issue 10/4, 2018, Page(s) 979, ISSN 2071-1050 Publisher: MDPI Open Access Publishing DOI: 10.3390/su10040979 Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications Author(s): Guillermo Saldaña, Guillermo Cebrián, María Abenoza, Cristina Sánchez-Gimeno, Ignacio Álvarez, Javier Raso Published in: Innovative Food Science & Emerging Technologies, Issue 39, 2017, Page(s) 179-187, ISSN 1466-8564 Publisher: Elsevier BV DOI: 10.1016/j.ifset.2016.12.008 Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling Author(s): G. Pataro, D. Carullo, Md A. Bakar Siddique, M. Falcone, F. Donsì, G. Ferrari Published in: Journal of Food Engineering, Issue 233, 2018, Page(s) 65-73, ISSN 0260-8774 Publisher: Elsevier BV DOI: 10.1016/j.jfoodeng.2018.03.029 Release of Mannoproteins during Saccharomyces cerevisiae Autolysis Induced by Pulsed Electric Field Author(s): Juan M. Martínez, Guillermo Cebrián, Ignacio Álvarez, Javier Raso Published in: Frontiers in Microbiology, Issue 7, 2016, ISSN 1664-302X Publisher: Frontiers Media DOI: 10.3389/fmicb.2016.01435 Book chapters (5) Pulsed electric fields in wineries: Potential applications Author(s): Guillermo Saldaña, Elisa Luengo, Eduardo Puértolas, Ignacio Álvarez, Javier Raso Published in: Handbook of electroporation, 2017, Page(s) 2825-2842 Publisher: Springer International Publishing DOI: 10.1007/978-3-319-32886-7_155 Application of numericalsimulation techniques for modelling pulsed electric field processing Author(s): Thies Wölken, Johannes Sailer, Francisco Daniel Maldonado-Parra, Tobias Horneber, Cornelia Rauh Published in: Handbook of electroporation, 2017, Page(s) 1237-1267 Publisher: Springer International Publishing DOI: 10.1007/978-3-319-32886-7_42 Pulsed electric fields in hurdle approaches in microbial inactivation Author(s): Cristina Arroyo, James G. Lyng Published in: Handbook of Electroporation, 2017, Page(s) 2591-2620 Publisher: Springer International Publishing DOI: 10.1007/978-3-319-32886-7_190 Pulsed electrivc fields for extraction of secondary metabolites from plants Author(s): Nigel. P. Brunton, Elisa Luengo Published in: Handbook of electroporation, 2017, Page(s) 2407-2421 Publisher: Springer International Publishing DOI: 10.1007/978-3-319-32886-7_175 Pulsed Electric Fields in Wineries: Potential Applications Author(s): Guillermo Saldaña, Elisa Luengo, Eduardo Puértolas, Ignacio Álvarez, and Javier Raso Published in: Handbook of Electroporation, 2016 Publisher: Springer International Publishing Conference proceedings (6) Non-thermal technologies: there is still room for novelty? Author(s): Giovanna Ferrari Published in: Workshop: “Innovation in Engineering to improve food quality”, Issue September 11th, 2015, 2015 Publisher: - Applications of Non thermal technology Author(s): Giovanna Ferrari Published in: "Workshop: “PhD Program at University of Bio-Bio""", Issue October 22th, 2015, 2015 Publisher: - 25 kV bipolar solid-state Marx generator for industrial food applications Author(s): L. M. Redondo, M. T. Pereira Published in: 2015 IEEE Pulsed Power Conference (PPC), 2015, Page(s) 1-4, ISBN 978-1-4799-8403-9 Publisher: IEEE DOI: 10.1109/PPC.2015.7297020 PEF treatment for the valorization of tomato by‐products Author(s): Gianpiero Pataro, N. Daniela Nedelkoska, Daniele Carullo, Mauro M. Capitoli, and Giovanna Ferrari Published in: Proceedings of “29th EFFoST International Conference 2015”, Issue November 10th‐12th, 2015, 2015, Page(s) 151-152 Publisher: NTUA, School of Chemical Engineering Improving mass transfer through cell membrane of plant tissues by PEF Author(s): Giovanna Ferrari Published in: Proceeding of “3rd School on Pulsed Electric Field Processing of Food”, Issue 21th-24th, 2016, 2016, Page(s) 55-66 Publisher: University College Dublin (UCD) Application of Pulsed Electric Fields technology for improving peeling of tomato fruits Author(s): Gianpiero Pataro, Daniele Carullo, Paola Maresca, and Giovanna Ferrar Published in: "Book of Abstracts of “18th World Congress of Food Science and Technology (IUFoST 2016)""", Issue August 21th-25th, 2016, 2016, Page(s) 1624 Publisher: IFSTI-Institute of Food Science & Technology of Ireland Searching for OpenAIRE data... There was an error trying to search data from OpenAIRE No results available
