Deliverables
Chemical analysis (pH, ºBrix, TPC, etc.) will be conducted before and after the application of PEF obtained in order to evaluate the impact of PEF processing on the components of interest of the different raw materials. Results showed in this deliverable will be used to select the most suitable varieties as well as the degree of ripeness of the different raw materials used for the SMEs to be processed by PEF.
Microbial characterization of the raw materialIN this deliverable it will be sumarize the microbial contamination (type and number of microorganisms) of the raw materials of those processes in which the objective of the application of PEF is microbial inactivation (fruit juices and cider).
Effect of the temperature on physical properties of the raw materialInfluence of the temperature in the range of temperatures used for processing of foods selected in this proposal will be evaluated in this deliverable. Analysis will be conducted before and after application of PEF obtained to evaluate the impact of the PEF processing on the physical properties of interest of the different raw materials using well established standard procedures (conductivymeter, rheometer, texturometer).
Project dissemination materialsBesides the website, other materials will be prepared. For example, a brochure (which presents the objectives, challenges, benefits, and partnership of the project) and newsletters will be produced so as to inform food and drink industries and specially SMEs on project activities. Dissemination material shall be produced under the guidelines of the communication plan (WP7), aiming at having a high scientific level, but at the same time being accessible to society in general. Press releases will also be produced before major meetings gathering stakeholders. The promotional materials will be widely communicated in conferences, stakeholder meetings, and national and international exhibitions (using the large network of EFFoST, collaborating with other EU funded projects as TRADEIT, TRAFOON, HighTechEurope, etc., and organizations as ETP Food for Life, EUFIC).
Impact of different pre-processing treatments on the degree of cell electroporation caused by PEFIn this deliverable it will be evaluated the impact of different pre-processing steps and pre-processing conditions (ex. grinding degree) on the cell disintegration of the raw material and on the electroporation caused by PEF. Results will permit the identification of optimal pre-treatment conditions in terms of the structure of the raw material (whole pieces, degree of grinding or cutting, etc.) to obtain the highest benefits derived from the application of a PEF treatment.
Characterization of the physical properties of the raw materialIn this deliverable it will be evaluated those physical properties (electrical conductivity, hardness, color, etc.) of the raw materials that may result of interest for the development of the project such as electrical properties (electrical conductivity), textural properties (firmness) and rheological properties (viscosity)
Report on dissemination and communication activitiesThis deliverable will summarize all the dissemination and communication activities done during the project.
This deliverable consists on a web-based project management tool developed to assist the effective coordination of Project activities.
Project websiteThis deliverable consists on an external website (accessible to everyone) that will be the main information resource of the project (describing project objectives, partners, work areas and results), coordinated by EFFoST and updated with the help of all partners. The aim of this external website is to inform food and drink industries about PEF developments.
Publications
Author(s):
Álvaro Arnal, Patricia Royo, Gianpiero Pataro, Giovanna Ferrari, Víctor Ferreira, Ana López-Sabirón, Germán Ferreira
Published in:
Sustainability, Issue 10/4, 2018, Page(s) 979, ISSN 2071-1050
Publisher:
MDPI Open Access Publishing
DOI:
10.3390/su10040979
Author(s):
Guillermo Saldaña, Guillermo Cebrián, María Abenoza, Cristina Sánchez-Gimeno, Ignacio Álvarez, Javier Raso
Published in:
Innovative Food Science & Emerging Technologies, Issue 39, 2017, Page(s) 179-187, ISSN 1466-8564
Publisher:
Elsevier BV
DOI:
10.1016/j.ifset.2016.12.008
Author(s):
G. Pataro, D. Carullo, Md A. Bakar Siddique, M. Falcone, F. Donsì, G. Ferrari
Published in:
Journal of Food Engineering, Issue 233, 2018, Page(s) 65-73, ISSN 0260-8774
Publisher:
Elsevier BV
DOI:
10.1016/j.jfoodeng.2018.03.029
Author(s):
Juan M. Martínez, Guillermo Cebrián, Ignacio Álvarez, Javier Raso
Published in:
Frontiers in Microbiology, Issue 7, 2016, ISSN 1664-302X
Publisher:
Frontiers Media
DOI:
10.3389/fmicb.2016.01435
Author(s):
Guillermo Saldaña, Elisa Luengo, Eduardo Puértolas, Ignacio Álvarez, Javier Raso
Published in:
Handbook of electroporation, 2017, Page(s) 2825-2842
Publisher:
Springer International Publishing
DOI:
10.1007/978-3-319-32886-7_155
Author(s):
Thies Wölken, Johannes Sailer, Francisco Daniel Maldonado-Parra, Tobias Horneber, Cornelia Rauh
Published in:
Handbook of electroporation, 2017, Page(s) 1237-1267
Publisher:
Springer International Publishing
DOI:
10.1007/978-3-319-32886-7_42
Author(s):
Cristina Arroyo, James G. Lyng
Published in:
Handbook of Electroporation, 2017, Page(s) 2591-2620
Publisher:
Springer International Publishing
DOI:
10.1007/978-3-319-32886-7_190
Author(s):
Nigel. P. Brunton, Elisa Luengo
Published in:
Handbook of electroporation, 2017, Page(s) 2407-2421
Publisher:
Springer International Publishing
DOI:
10.1007/978-3-319-32886-7_175
Author(s):
Guillermo Saldaña, Elisa Luengo, Eduardo Puértolas, Ignacio Álvarez, and Javier Raso
Published in:
Handbook of Electroporation, 2016
Publisher:
Springer International Publishing
Author(s):
Giovanna Ferrari
Published in:
Workshop: “Innovation in Engineering to improve food quality”, Issue September 11th, 2015, 2015
Publisher:
-
Author(s):
Giovanna Ferrari
Published in:
"Workshop: “PhD Program at University of Bio-Bio""", Issue October 22th, 2015, 2015
Publisher:
-
Author(s):
L. M. Redondo, M. T. Pereira
Published in:
2015 IEEE Pulsed Power Conference (PPC), 2015, Page(s) 1-4, ISBN 978-1-4799-8403-9
Publisher:
IEEE
DOI:
10.1109/PPC.2015.7297020
Author(s):
Gianpiero Pataro, N. Daniela Nedelkoska, Daniele Carullo, Mauro M. Capitoli, and Giovanna Ferrari
Published in:
Proceedings of “29th EFFoST International Conference 2015”, Issue November 10th‐12th, 2015, 2015, Page(s) 151-152
Publisher:
NTUA, School of Chemical Engineering
Author(s):
Giovanna Ferrari
Published in:
Proceeding of “3rd School on Pulsed Electric Field Processing of Food”, Issue 21th-24th, 2016, 2016, Page(s) 55-66
Publisher:
University College Dublin (UCD)
Author(s):
Gianpiero Pataro, Daniele Carullo, Paola Maresca, and Giovanna Ferrar
Published in:
"Book of Abstracts of “18th World Congress of Food Science and Technology (IUFoST 2016)""", Issue August 21th-25th, 2016, 2016, Page(s) 1624
Publisher:
IFSTI-Institute of Food Science & Technology of Ireland
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