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 …

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.

Innovative use of natural extracts on the treatment of melanosis of three species of shrimp in the Mediterranean post capture

Freshness Indexes of Anchovies and Sardines of Mediterranean Sea

Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post- mortem there was a considerable increase.