Tecnologie Alimentari: Operazioni Unitarie - Esercizi

Le Operazioni Unitarie (OU) costituiscono gli stadi fondamentali (o elementi base) del flow-sheet di un processo produttivo. Le OU fondamentali comuni a più processi si basano sugli stessi principi, relativi a fenomeni chimico-fisici e biologici, e quindi su tecnologie simili, anche se naturalmente le tipologie delle apparecchiature, i materiali di costruzione e le condizioni operative devono essere adattate. Questa scomposizione logica, permette di realizzare un qualsiasi processo mediante una sequenza ottimale di OU (Biardi G., ed. Città Studi, 2009), in cui occorre che lo studente acquisisca le medesime conoscenze e competenze. Per tale motivo le OU, vengono impartite in un insegnamento …

Effetti dell’essiccamento sull’attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino(Effects of drying process on polyphenol oxidase activity and antioxidant pattern changes of Sicilian cherry tomato)

NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS

Isatis tinctoria L. or woad (Brassicaceae) is an upright herbaceous biennal species up to 120 cm in height. It is in Mediterranean counlries, a common plant cultivated through out centuries to produce the blue dye indigo. With increasing concem for sustainability and a demand from consumers for naturally sourced products, there is a revival of interest in naturai indigo as an agricultural crop produci. Indigo is formed after the extraction of indigo precursors in the leaves of these plants: mainly isatans in woad These compounds are extracted by steeping leaves in warm water. With woad, the addition of alkali to the steep water releases free indoxyl, which forms indigo after a vigorous aera…

THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE

A reason that has put at the center of attention the crustaceans has been the growing demand for fast food products to which these fishes are particularly suitable. This paper proposes for the first time the use of the species of shrimp Parapeneus longirostris of the Mediterranean sea to realize precooked trays of V range and analyze the evolution of the process of melanosis with respect to commercial products in general coming from the Atlantic Ocean.

Isolation of anthocyanins from vegetable wastes.

EVOLUZIONE DELL’ATTIVITA’ ANTIOSSIDANTE DI POMODORINO CHERRY DURANTE L’ESSICCAMENTO

Anticancer properties of the New Carrots from Ispica

TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1

OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE

The combination of freezing and modified atmosphere packaging inhibits melanosis in giant red shrimp

INCREMENTO DELLA SELETTIVITÀ NELLA SEPARAZIONE DI ANTOCIANINE DA PROANTOCIANIDINE MEDIANTE RESINE