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Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying



Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

Author(s): Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Published in: Comprehensive Reviews in Food Science and Food Safety, Issue 15/6, 2016, Page(s) 1056-1066, ISSN 1541-4337
Publisher: International Life Sciences Institute
DOI: 10.1111/1541-4337.12224

Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple – Quality index approach

Author(s): Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic
Published in: LWT, Issue 94, 2018, Page(s) 64-72, ISSN 0023-6438
Publisher: Academic Press
DOI: 10.1016/j.lwt.2018.04.029

Hygienic design of a unit for supercritical fluid drying – case study

Author(s): Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Published in: British Food Journal, Issue 120/9, 2018, Page(s) 2155-2165, ISSN 0007-070X
Publisher: British Food Journal, Ltd
DOI: 10.1108/bfj-01-2018-0052

In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices

Author(s): Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
Published in: Foods, Issue 6/5, 2017, Page(s) 37, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods6050037

High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander

Author(s): Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
Published in: Journal of CO2 Utilization, Issue 24, 2018, Page(s) 516-521, ISSN 2212-9820
Publisher: Elsevier BV
DOI: 10.1016/j.jcou.2018.02.010

Microbial inactivation efficiency of supercritical CO 2 drying process

Author(s): Alessandro Zambon, Filippo Michelino, Siméon Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic, Sara Spilimbergo
Published in: Drying Technology, 2018, Page(s) 1-6, ISSN 0737-3937
Publisher: Marcel Dekker Inc.
DOI: 10.1080/07373937.2018.1433683

A Study about the Effects of Supercritical Carbon Dioxide Drying on Apple Pieces

Author(s): Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
Published in: International Journal of Food Engineering, 2018, ISSN 1556-3758
Publisher: Berkeley Electronic Press
DOI: 10.18178/ijfe.4.3.186-190

Sustainability checklist in support of the design of food processing

Author(s): Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Published in: Sustainable Production and Consumption, Issue 16, 2018, Page(s) 110-120, ISSN 2352-5509
Publisher: Elsevier
DOI: 10.1016/j.spc.2018.06.008

Evaluation of the hygienic design of an industrial device for drying food using supercritical fluids

Author(s): Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Published in: IAFP European Symposium on food safety - Technical abstracts, Issue March 29 - 31, 2017, 2017, Page(s) 64-65
Publisher: International Association for Food Protection

Microbial inactivation due to SC-CO2 drying process

Author(s): Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Published in: 16th EMSF 2017, Issue 25-28 April, 2017, 2017
Publisher: EMSF 2017

Supercritical CO2 drying of food matrices

Author(s): Alessandro Zambon , Matteo T. Vizzotto, Gianluca Morbiato, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina De Bernard, Sara Spilimbergo
Published in: Book of Abstracts 12th International Symposium on Supercritical Fluids, Issue 22-25 April 2018, 2018, ISBN 978-2-9564117-0-3
Publisher: ISASF

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