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12. Assessing heat treatment of chicken breast cuts by impedance spectroscopy

Author

Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Ministerio de Ciencia e Innovación, Schmidt, F.C., Fuentes López, Ana, Masot Peris, Rafael, Alcañiz Fillol, Miguel, Laurindo, J.B., Barat Baviera, José Manuel, Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Ministerio de Ciencia e Innovación, Schmidt, F.C., Fuentes López, Ana, Masot Peris, Rafael, Alcañiz Fillol, Miguel, Laurindo, J.B., and Barat Baviera, José Manuel

Abstract

[EN] The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90?) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80? and the samples were cooked for different times (from 5 to 55min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.

Published
2017

13. Experimental determination of the dynamics of vacuum impregnation of apples

Author

Laurindo, J.B., Stringari, G.B., Paes, S.S., and Carciofi, B.A.M.

Subjects
Apple -- Physiological aspects, Vacuum technology -- Usage, Business, Food/cooking/nutrition
Abstract

An experimental device is designed in order to examine the dynamics of the vacuum impregnation (VI) process. The results have shown that the experimental device is a versatile tool and does not require the determination of the water evaporated during the VI process in a separate experiment, thus increasing the accuracy of the results.

Published
2007

17. Innovations in Starch-Based Film Technology

Author

Garcia, Maria Alejandra, Rojas, Ana Maria Luisa, Laurindo, J.B., Romero Bastida, C.A., Grossmann, M.V.E., Martino, Miriam Nora, Flores, S., Zamudio Flores, P.B., Mali, S., Zaritzky, Noemi Elisabet, Sobral, P., Famá, L., Bello Pérez, L.A., Yamashita, F., Beleia, A. del P., Gutiérrez López, Gustavo F., Barbosa Cánovas, Gustavo V., Welti Chanes, Jorge, and Parada Arias, Efrén

Subjects
Edible films, Alimentos y Bebidas, Otras Ingenierías y Tecnologías, Water Vapor Permeability, INGENIERÍAS Y TECNOLOGÍAS, Water Vapor Transmission Rate, Potassium Sorbate, Kraft Paper
Abstract

Edible and biodegradable films can offer great potential to enhance food quality, safety and stability. The unique advantages of edible films and coatings may lead to new product developments, such as individual packaging of particulate foods, carriers for different additives, and nutrient supplements (Vermeiren et al., 1999). Composite films can be formulated to combine the advantages of each component. Proteins and polysaccharides provide the supporting matrix and are good barriers to gases, while lipids provide a good barrier to water vapor (Krochta and De Mulder Johnston, 1997). Over the last few years, there has been a renewed interest in biodegradable films and films made from renewable and natural polymers such as starch (Lawton, 1996; Vicentini et al., 2005). Several studies have been done to analyze the properties of starch-based films (Lawton and Fanta, 1994; Lourdin et al., 1995; Arvanitoyannis et al., 1998; Garcia et al., 1998a, 1998b, 2000a, 2000b, 2001; Mali et al., 2002; Vicentini et al., 2005). The use of a biopolymer such as starch can be an interesting solution because this polymer is quite cheap, abundant, biodegradable and edible. Amylose is responsible for the film-forming capacity of the starches. Starches are polymers that naturally occur in a variety of botanical sources such as wheat, corn, potatoes and tapioca or cassava. It is a renewable resource widely available and can be obtained from different by-products of harvesting and raw material industrialization. Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Laurindo, J.B.. Universidade Federal de Santa Catarina; Brasil Fil: Romero Bastida, C.A.. Instituto Politécnico Nacional; México Fil: Grossmann, M.V.E.. Universidade Estadual de Londrina; Brasil Fil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Flores, S.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Zamudio Flores, P.B.. Instituto Politécnico Nacional; México Fil: Mali, S.. Universidade Estadual de Londrina; Brasil Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Sobral, P.. Universidade de São Paulo; Brasil Fil: Famá, L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Bello Pérez, L.A.. Instituto Politécnico Nacional; México Fil: Yamashita, F.. Universidade Estadual de Londrina; Brasil Fil: Beleia, A. del P.. Universidade Estadual de Londrina; Brasil

Published
2008

18. Films Based on Biopolymer from Conventional and Non-Conventional Sources

Author

Sobral, Pablo Antonio, Alvarado, J.D., Zaritzky, Noemi Elisabet, Laurindo, J.B., Gómez Guillén, C., Añon, Maria Cristina, Montero, P., Denavi, Gabriela Alejandra, Molina Ortiz, Sara Eugenia, Mauri, Adriana Noemi, Pinotti, Adriana Noemi, Garcia, Maria Alejandra, Martino, Miriam Nora, Carvalho, R.A., Gutiérrez López, Gustavo F., Barbosa Cánovas, Gustavo V., Welti Chanes, Jorge, and Parada Arias, Efrén

Subjects
Chitosan and methylcellulose, Alimentos y Bebidas, Biodegradable films, Otras Ingenierías y Tecnologías, Protein films, Amaranth flour films, INGENIERÍAS Y TECNOLOGÍAS
Abstract

Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful. Fil: Sobral, Pablo Antonio. Universidade de São Paulo; Brasil Fil: Alvarado, J.D.. Universidad Técnica de Ambato; México Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina Fil: Laurindo, J.B.. Universidade Federal de Santa Catarina; Brasil Fil: Gómez Guillén, C.. Consejo Superior de Investigaciones Científicas; España Fil: Añon, Maria Cristina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Montero, P.. Consejo Superior de Investigaciones Científicas; España Fil: Denavi, Gabriela Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Pinotti, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Martino, Miriam Nora. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Carvalho, R.A.. Universidade de São Paulo; Brasil

Published
2008

28. How to Adapt a Lab-Scale Freeze Dryer for Assessing Dehydrating Curves at Different Heating Conditions.

Author

Tribuzi, G. and Laurindo, J.B.

Subjects
*DRYING apparatus, *COMMERCIAL freezers, *RELIABILITY in engineering, *HEAT, *BANANAS, *FROZEN foods
Abstract

A laboratory-scale freeze dryer was adapted to allow control of the heat supply and on-line monitoring of sample weight during drying under vacuum condition. Several tests were carried out to verify the reliability of the developed system. The system was also tested with 10-mm-thick banana slices, obtaining the fruit drying rate, at different sample holder plate temperatures including 20 and 30°C as well as an unheated plate. The system presented in this work represents a low-cost, flexible, and easy-to-assemble piece of equipment that allows the study and optimization of the freeze drying of foods. [ABSTRACT FROM AUTHOR]

Published
2014
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29. POSSIBILITIES FOR INTEGRATING COOKING AND VACUUM COOLING OF POTATOES IN THE SAME VESSEL.

Author

RODRIGUES, L.G.G., CAVALHEIRO, D., SCHMIDT, F.C., and LAURINDO, J.B.

Subjects
COOKING, POTATOES, FROZEN potatoes, VACUUM technology, WATER immersion, STEAMING (Cooking), COOLING of food
Abstract

ABSTRACT The aim of this work was to investigate the integration of the cooking and vacuum cooling of potatoes in a single vessel. For integrated process of water immersion cooking followed by vacuum cooling with the samples immersed in the cooking water (ICk + IVC), water gain of about 3.4% was observed, instead of water loss. However, twofold longer cooling times were necessary when compared with immersion cooking followed by vacuum cooling performed after draining of the water cooking (ICk + VC) and for steaming cooking followed by vacuum cooling (SCk + VC). Water loss of approximately 15% was observed for ICk + VC and SCk + VC processes. On the other hand, weight losses can be compensated by a rehydration stage, immerging cooked-cooled samples in a small amount of sterile cold water. The maximum compression force of the samples processed by ICk + VC was twofold higher than for samples processed by ICk + IVC and SCk + VC processes. PRACTICAL APPLICATIONS For the preparation of ready-to-eat meals, the use of cooked vegetables is common. These products are often cooled by slow air cooling, air blast or water immersion cooling. Many studies concerning new technologies for food cooling have reported the viability of using the vacuum cooling technique to reduce the cooling time. In this way, the objective of this work was to investigate the possibility of integrating cooking and cooling of potatoes in a single vessel using the vacuum cooling technique. The achieved results demonstrated that the integrated process of cooking and vacuum cooling of potatoes in a single vessel is a viable alternative for processing such kind of food. [ABSTRACT FROM AUTHOR]

Published
2013
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30. PROCESSING OF PERNA PERNA MUSSELS USING INTEGRATED PROCESS OF COOKING AND VACUUM COOLING.

Author

CAVALHEIRO, D., SCHMIDT, F.C., RODRIGUES, L.G.G., SIGA, C., LEITEMPERGHER, F., and LAURINDO, J.B.

Subjects
FOOD industry, COOLING of food, MEXILHAO mussel, COOKING, VACUUM, WATER immersion, WEIGHT gain
Abstract

ABSTRACT The objective of this work was to evaluate integrated processes of cooking and vacuum cooling of mussels. Thus, the following alternatives were assessed: vapor cooking followed by vacuum cooling (VCk-VC) and water immersion cooking followed by vacuum cooling with the samples immersed in the cooking water (ICk-IVC). Such alternatives were compared with a conventional process of vapor cooking followed by water immersion cooling (VCk-IC). The time to cool the samples until 10C was similar for the VCk-VC and VCk-IC processes, while for the ICk-IVC process, the cooling time was much higher. However, the samples submitted to the VCk-VC process presented a cooling weight loss in contrast to the weight gains observed for samples treated using the ICk-IVC and VCk-IC processes. On the other hand, the samples submitted to the VCk-VC process presented lower counts of mesophiles and psychrotrophs during cold storage than samples treated using the conventional process.5, 2011. PRACTICAL APPLICATIONS Mussels are the most abundant cultivated shellfish in Brazil and are marketed as fresh or as processed product. At the initial steps of industrial processing, mussels are cooked and cooled to manual extraction of the meat from the shell. The cooling is classically accomplished by immersion of the cooked mussels in cold water, which is a critical step because cooling water and ice can cause recontamination of the cooked product. In this way, the present paper reported an alternative to process mussels using the vacuum cooling technique. The obtained results showed that the microbiological quality of vacuum-cooled mussels was superior to that of conventional cooled ones. [ABSTRACT FROM AUTHOR]

Published
2013
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31. Influence of the simultaneous addition of bentonite and cellulose fibers on the mechanical and barrier properties of starch composite-films.

Author

de Moraes, J. Oliveira, Müller, C.M.O., and Laurindo, J.B.

Subjects
STARCH, CELLULOSE fibers, BENTONITE, CELLULOSE, CASSAVA, TENSILE strength, MECHANICAL properties of thin films
Abstract

The addition of nanoclay or cellulose fibers has been presented in the literature as a suitable alternative for reinforcing starch films. The aim of the present work was to evaluate the effect of the simultaneous incorporation of nanoclay (bentonite) and cellulose fibers on the mechanical and water barrier properties of the resultant composite-films. Films were prepared by casting with 3% in weight of cassava starch, using glycerol as plasticizer (0.30 g per g of starch), cellulose fibers at a concentration of 0.30 g of fibers per g of starch and nanoclay (0.05 g clay per g starch and 0.10 g clay per g starch). The addition of cellulose fibers and nanoclay increased the tensile strength of the films 8.5 times and the Young modulus 24 times but reduced the elongation capacity 14 times. The water barrier properties of the composite-films to which bentonite and cellulose fibers were added were approximately 60% inferior to those of starch films. Diffractograms showed that the nanoclay was intercalated in the polymeric matrix. These results indicate that the simultaneous addition of bentonite and cellulose fibers is a suitable alternative to increase the tensile strength of the films and decrease their water vapor permeabilities. [ABSTRACT FROM PUBLISHER]

Published
2012
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