1,721,092 research outputs found
Operazioni unitarie della tecnologia alimentare
No full textIndice del volume: 1. Grandezze fisiche e unità di misura nel SI; 2. Bilanci di materia; 3. Bilanci di energia; 4. Meccanica dei fluidi; 5. Trasporto dei fluidi; Pastorizzazione e sterilizzazione; 8. Trasporto di materia; 9. Decantazione e centrifugazione; 10. Concentrazione per evaporazione; 11. Cenni di psicrometria; 12. Stato dell'acqua negli alimenti; 13. Essiccamento; 14. Distillazione; 15. Filtrazione
Use of a model solution for the evaluation of heat damage in milk treated in a UHT heat exchanger
No full textHeat damage in milk can be determined by measuring either reaction products, whose formation is time-temperature dependent, or the loss of thermolabile constituents contained in raw milk. The purpose of this study was to find a relationship between heat damage in milk and the performances of a 10% sucrose solution at pH 3 used as a model solution. Heat treatments were performed on a laboratory indirect heat exchanger especially assembled. The investigation was based on the experimental determination of the time-temperature profiles in the plant, the kinetics of sucrose inversion in the model solution, and the reaction kinetics of some indices of heat damage in milk, such as the formation of lactulose and the loss of α-lactalbumin. On the basis of the percentage of noninverted sucrose remaining in the model solution, a calculation procedure is proposed for checking the performance of an ultrahigh-temperature plant with reference to heat damage and the bacteriological reduction
Method for preparing hypoallergenic fruit and/or vegetable derivatives
No full textThe object of the present invention is a novel transformation process of fruits and vegetables for manifacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, but also for general consumption to prevent sensitization in atopic patients. In a second aspect, the present invention also relates to the products obtainable by means of said process
Le lupin (Lupinus albus L.) comme source de proteines pour l'alimentation humaine. I. Etude preliminaire
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Le lupin (Lupinus albus L.) comme source de protéines pour l'alimentation humaine. II. Production d'isolats par coagulation acide et par ultrafiltration-diafiltration
No full textInfluence of processing variables on some characteristics of nocino liqueur
No full textThe production of nocino, an after-dinner liqueur of Celtic origin, is connected with ancient superstitions and legend. The date upon which the walnuts should be gathered (the night of 24 June) seems to be one of the few universally accepted features of the production process. The aim of this study was to investigate the influence of the relative ripeness of the walnuts, together with the effect of temperature and the length of steeping on the phenolic composition and the antioxidant power of nocino. Three different batches of unripe walnuts gathered from a single nut tree were used to produce 18 samples of alcoholic infusion. The steeping process was carried out at 20° or 40°C, for 15, 40 or 90 days. The research highlighted that the highest content of phenolic substances – and consequently the highest antioxidant power – was obtained with the least ripe batch of walnuts. On the other hand, temperature and length of steeping have little effect on the phenolic composition of nocino
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