1,721,035 research outputs found
Application of fuzzy logic system for the pizza production processing optimisation
No full textThe main problem of industrial pizza production is process standardisation. This study focused on the individuation of single and interactive effects of processing variables that strongly influenced pizza's quality and aimed to propose a possible optimisation/standardisation of the production method through the fuzzy logic system. The decision tree derived from fuzzy inference and related to sensory properties of pizza highlighted the importance of oven ceiling temperature and dough hydration level to improve and standardise pizza quality made up with flour with poor quality. In particular, samples with low dough hydration levels (44%) and baked at medium oven ceiling temperature (350 °C) was the most appreciated by panellist (overall judgment >7). The validation on a wide scale of the algorithm used in this research could be helpful to design an easy-to-use application for both industrial and artisanal pizza production through management software or smartphones
Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods
No full textAn innovative edible film made with vegetable oil and egg proteins was evaluated as a replacement for preservatives and primary plastic packaging for sweet goods. The shelf-life of products with and without the edible film was evaluated by storing the products for 85 days at room temperature (25–28 °C) and atmospheric pressure. The edible film did not compromise the sensory characteristics of the sweet goods and had a high barrier against water permeation (WVP: 250 g*μm/m2*24 h*kPa). After the storage period, the samples covered with the edible film showed slight increase in moisture on the crust (24.80% vs 97.29%), no fungal development (0 vs 1.4*104 CFU), slight increase in hardness and moderate decrease in cohesiveness (19.52 vs 31.14%). This study presents a novel packaging material for confectionary industries that eliminates the use of preservatives and decreases the need for plastic packaging without compromising on the shelf-life of these foods
Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies
No full textSensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology. This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > 0.81 and P < 0.05). Conversely, no significant correlation (P > 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market
Effetti del processo tecnologico sui residui in conserve di pomodoro”. V Congresso Italiano di Scienza e Tecnologia degli Alimenti
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Valutazione delle condizioni igieniche della lavorazione e del pescato nella marineria di Manfredonia
No full textMisura delle classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell’olio di sansa di oliva
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