Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

Información del proyecto

FUTURE-FOOD

Identificador del acuerdo de subvención: 635759

DOI 10.3030/635759

Proyecto cerrado

Fecha de la firma de la CE 19 Febrero 2015

Fecha de inicio 1 Marzo 2015

Fecha de finalización 31 Agosto 2018

Financiado con arreglo a

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Coste total € 2 602 973,75

Aportación de la UE € 2 094 031,62

Coordinado por

UNIVERSITA DEGLI STUDI DI PADOVA
Italy

Resultado final

Documents, reports (2)

Communication plan
Advisory board and stakeholders group

Formation of advisory board and stakeholders group

Websites, patent fillings, videos etc. (1)

Website

Establish website with intranet

Publicaciones

Peer reviewed articles (8)

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

Autores: Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Publicado en: Comprehensive Reviews in Food Science and Food Safety, Edición 15/6, 2016, Página(s) 1056-1066, ISSN 1541-4337
Editor: 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

Autores: Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic
Publicado en: LWT, Edición 94, 2018, Página(s) 64-72, ISSN 0023-6438
Editor: Academic Press
DOI: 10.1016/j.lwt.2018.04.029

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

Autores: Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Publicado en: British Food Journal, Edición 120/9, 2018, Página(s) 2155-2165, ISSN 0007-070X
Editor: British Food Journal, Ltd
DOI: 10.1108/bfj-01-2018-0052

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

Autores: Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
Publicado en: Foods, Edición 6/5, 2017, Página(s) 37, ISSN 2304-8158
Editor: MDPI
DOI: 10.3390/foods6050037

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

Autores: Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
Publicado en: Journal of CO2 Utilization, Edición 24, 2018, Página(s) 516-521, ISSN 2212-9820
Editor: Elsevier BV
DOI: 10.1016/j.jcou.2018.02.010

Microbial inactivation efficiency of supercritical CO 2 drying process

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

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

Autores: Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
Publicado en: International Journal of Food Engineering, 2018, ISSN 1556-3758
Editor: Berkeley Electronic Press
DOI: 10.18178/ijfe.4.3.186-190

Sustainability checklist in support of the design of food processing

Autores: Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Publicado en: Sustainable Production and Consumption, Edición 16, 2018, Página(s) 110-120, ISSN 2352-5509
Editor: Elsevier
DOI: 10.1016/j.spc.2018.06.008

Conference proceedings (3)

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

Autores: Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Publicado en: IAFP European Symposium on food safety - Technical abstracts, Edición March 29 - 31, 2017, 2017, Página(s) 64-65
Editor: International Association for Food Protection

Microbial inactivation due to SC-CO2 drying process

Autores: Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Publicado en: 16th EMSF 2017, Edición 25-28 April, 2017, 2017
Editor: EMSF 2017

Supercritical CO2 drying of food matrices

Autores: Alessandro Zambon , Matteo T. Vizzotto, Gianluca Morbiato, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina De Bernard, Sara Spilimbergo
Publicado en: Book of Abstracts 12th International Symposium on Supercritical Fluids, Edición 22-25 April 2018, 2018, ISBN 978-2-9564117-0-3
Editor: ISASF