Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

Informacje na temat projektu

FUTURE-FOOD

Identyfikator umowy o grant: 635759

DOI 10.3030/635759

Projekt został zamknięty

Data podpisania przez KE 19 Lutego 2015

Data rozpoczęcia 1 Marca 2015

Data zakończenia 31 Sierpnia 2018

Finansowanie w ramach

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

Koszt całkowity € 2 602 973,75

Wkład UE € 2 094 031,62

Koordynowany przez

UNIVERSITA DEGLI STUDI DI PADOVA
Italy

Rezultaty

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

Publikacje

Peer reviewed articles (8)

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

Autorzy: Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Opublikowane w: Comprehensive Reviews in Food Science and Food Safety, Numer 15/6, 2016, Strona(/y) 1056-1066, ISSN 1541-4337
Wydawca: 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

Autorzy: Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic
Opublikowane w: LWT, Numer 94, 2018, Strona(/y) 64-72, ISSN 0023-6438
Wydawca: Academic Press
DOI: 10.1016/j.lwt.2018.04.029

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

Autorzy: Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Opublikowane w: British Food Journal, Numer 120/9, 2018, Strona(/y) 2155-2165, ISSN 0007-070X
Wydawca: British Food Journal, Ltd
DOI: 10.1108/bfj-01-2018-0052

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

Autorzy: Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
Opublikowane w: Foods, Numer 6/5, 2017, Strona(/y) 37, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods6050037

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

Autorzy: Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
Opublikowane w: Journal of CO2 Utilization, Numer 24, 2018, Strona(/y) 516-521, ISSN 2212-9820
Wydawca: Elsevier BV
DOI: 10.1016/j.jcou.2018.02.010

Microbial inactivation efficiency of supercritical CO 2 drying process

Autorzy: Alessandro Zambon, Filippo Michelino, Siméon Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic, Sara Spilimbergo
Opublikowane w: Drying Technology, 2018, Strona(/y) 1-6, ISSN 0737-3937
Wydawca: Marcel Dekker Inc.
DOI: 10.1080/07373937.2018.1433683

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

Autorzy: Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
Opublikowane w: International Journal of Food Engineering, 2018, ISSN 1556-3758
Wydawca: Berkeley Electronic Press
DOI: 10.18178/ijfe.4.3.186-190

Sustainability checklist in support of the design of food processing

Autorzy: Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Opublikowane w: Sustainable Production and Consumption, Numer 16, 2018, Strona(/y) 110-120, ISSN 2352-5509
Wydawca: 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

Autorzy: Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Opublikowane w: IAFP European Symposium on food safety - Technical abstracts, Numer March 29 - 31, 2017, 2017, Strona(/y) 64-65
Wydawca: International Association for Food Protection

Microbial inactivation due to SC-CO2 drying process

Autorzy: Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Opublikowane w: 16th EMSF 2017, Numer 25-28 April, 2017, 2017
Wydawca: EMSF 2017

Supercritical CO2 drying of food matrices

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