Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

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Communication plan
Advisory board and stakeholders group

Formation of advisory board and stakeholders group

Establish website with intranet

Publications

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

Auteurs: Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Publié dans: Comprehensive Reviews in Food Science and Food Safety, Numéro 15/6, 2016, Page(s) 1056-1066, ISSN 1541-4337
Éditeur: 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

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

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

Auteurs: Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Publié dans: British Food Journal, Numéro 120/9, 2018, Page(s) 2155-2165, ISSN 0007-070X
Éditeur: British Food Journal, Ltd
DOI: 10.1108/bfj-01-2018-0052

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

Auteurs: Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
Publié dans: Foods, Numéro 6/5, 2017, Page(s) 37, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods6050037

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

Auteurs: Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
Publié dans: Journal of CO2 Utilization, Numéro 24, 2018, Page(s) 516-521, ISSN 2212-9820
Éditeur: Elsevier BV
DOI: 10.1016/j.jcou.2018.02.010

Microbial inactivation efficiency of supercritical CO 2 drying process

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

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

Auteurs: Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
Publié dans: International Journal of Food Engineering, 2018, ISSN 1556-3758
Éditeur: Berkeley Electronic Press
DOI: 10.18178/ijfe.4.3.186-190

Sustainability checklist in support of the design of food processing

Auteurs: Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Publié dans: Sustainable Production and Consumption, Numéro 16, 2018, Page(s) 110-120, ISSN 2352-5509
Éditeur: Elsevier
DOI: 10.1016/j.spc.2018.06.008

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

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

Microbial inactivation due to SC-CO2 drying process

Auteurs: Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Publié dans: 16th EMSF 2017, Numéro 25-28 April, 2017, 2017
Éditeur: EMSF 2017

Supercritical CO2 drying of food matrices

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

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