Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

Informazioni relative al progetto

FUTURE-FOOD

ID dell’accordo di sovvenzione: 635759

DOI 10.3030/635759

Progetto chiuso

Data della firma CE 19 Febbraio 2015

Data di avvio 1 Marzo 2015

Data di completamento 31 Agosto 2018

Finanziato da

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

Costo totale € 2 602 973,75

Contributo UE € 2 094 031,62

Coordinato da

UNIVERSITA DEGLI STUDI DI PADOVA
Italy

Risultati finali

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

Pubblicazioni

Peer reviewed articles (8)

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

Autori: Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 15/6, 2016, Pagina/e 1056-1066, ISSN 1541-4337
Editore: 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

Autori: Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic
Pubblicato in: LWT, Numero 94, 2018, Pagina/e 64-72, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2018.04.029

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

Autori: Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Pubblicato in: British Food Journal, Numero 120/9, 2018, Pagina/e 2155-2165, ISSN 0007-070X
Editore: British Food Journal, Ltd
DOI: 10.1108/bfj-01-2018-0052

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

Autori: Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
Pubblicato in: Foods, Numero 6/5, 2017, Pagina/e 37, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods6050037

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

Autori: Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
Pubblicato in: Journal of CO2 Utilization, Numero 24, 2018, Pagina/e 516-521, ISSN 2212-9820
Editore: Elsevier BV
DOI: 10.1016/j.jcou.2018.02.010

Microbial inactivation efficiency of supercritical CO 2 drying process

Autori: Alessandro Zambon, Filippo Michelino, Siméon Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic, Sara Spilimbergo
Pubblicato in: Drying Technology, 2018, Pagina/e 1-6, ISSN 0737-3937
Editore: Marcel Dekker Inc.
DOI: 10.1080/07373937.2018.1433683

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

Autori: Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
Pubblicato in: International Journal of Food Engineering, 2018, ISSN 1556-3758
Editore: Berkeley Electronic Press
DOI: 10.18178/ijfe.4.3.186-190

Sustainability checklist in support of the design of food processing

Autori: Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Pubblicato in: Sustainable Production and Consumption, Numero 16, 2018, Pagina/e 110-120, ISSN 2352-5509
Editore: 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

Autori: Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Pubblicato in: IAFP European Symposium on food safety - Technical abstracts, Numero March 29 - 31, 2017, 2017, Pagina/e 64-65
Editore: International Association for Food Protection

Microbial inactivation due to SC-CO2 drying process

Autori: Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Pubblicato in: 16th EMSF 2017, Numero 25-28 April, 2017, 2017
Editore: EMSF 2017

Supercritical CO2 drying of food matrices

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