A5054516312- Food Drying and Modeling
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Dye analysis and toxicity
- Freezing and Crystallization Processes
- Postharvest Quality and Shelf Life Management
- Color Science and Applications
- Fermentation and Sensory Analysis
- Microwave-Assisted Synthesis and Applications
- Food Supply Chain Traceability
- Pesticide and Herbicide Environmental Studies
- Electrodeposition and Electroless Coatings
- 3D Shape Modeling and Analysis
- Process Optimization and Integration
- Food, Nutrition, and Cultural Practices
- Advanced Fiber Optic Sensors
- Concrete Corrosion and Durability
- Optical measurement and interference techniques
- Image Processing and 3D Reconstruction
- Business, Innovation, and Economy
- Food Waste Reduction and Sustainability
- Advanced oxidation water treatment
- 3D Surveying and Cultural Heritage
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2012-2025
Universidad Nacional de La Plata
2011-2025
Consejo Nacional de Investigaciones Científicas y Técnicas
2011-2025
Comisión de Investigaciones Científicas
2022
Centro de Investigación Docencia y Consultoria Administrativa
2019
National University of Quilmes
2007-2008
The demand of gluten-free bakery products is worldwide increasing. Simultaneously, ohmic heating an alternative technology that still deserves further research and development. Therefore, the aim this work was assessing different technological quality characteristics gluten free sponge cake baked by heating. A custom system designed built electric field strengths (1500, 2000 2500 V/m) were tested. Conventional baking performed for comparison purposes. conventional time 24 min, whilst ranged...
ABSTRACT This work aimed to study the combined baking of a gluten‐free sponge cake using an ohmic system and hot air system. A temperature‐resistant silicone mold was modified hold cell; two parallel stainless‐steel electrodes were mounted across width mold, with 9 cm gap. Series tests used first stage, followed by hot‐air stage in electrical oven for 5 or 10 min at 180°C 220°C. Simultaneous performed toaster 200°C, switched on 3 min. As control, traditional 20 180°C. The evaluated various...
Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind nuts, tempering thawing meat fish products post-baking biscuits. The design food processes based on the application radiofrequencies was often rules thumb, so much that their intensification could lead significant improvements. One subjects under consideration is shape items may influence radiofrequency. In this work, a joint experimental numerical study...
En este trabajo se presenta la implementación computacional y evaluación de un programa simple código abierto para realizar medición color alimentos sólidos en el espacio L*a*b*, a partir imágenes digitales. El implementó software libre OCTAVE, permite leer una imagen conversión del RGB L*a*b*. Se modelo directo conversión, cual no requiere calibración, empírico que calibración; con dicho propósito utilizó patrón conocido. puede ser fácilmente modificado adaptarse las necesidades cada...
The characteristic colour of translucent liquid foods is defined as the values at infinite depth, where depth and background effects are surpassed. A measurement cell with variable was built, L*a*b* measured from digital images. Colour versus fitted to an exponential equation, which obtained. Thirteen different liquids were tested this methodology compared spectrophotometer measurements. average total difference between approaches 50.85 ± 18.89. Image analysis led more realistic predictions,...
In this work a simple kinetic model to describe the colour (redness) changes during beef roasting is developed. Colour information was measured using small semitendinosus muscle samples at different time-temperature treatments. Afterward these thermal treatments, surface in CIEL*a*b* space obtained Colorimeter. The results were used develop first order fractional for redness variation. model, reaction rates correlated with temperature according an Arrhenius relationship; constant rate found...
Blooms of the cyanobacterium Microcystis aeruginosa are common in many eutrophic freshwater bodies and pose a serious threat to water quality, potentially giving rise high turbidity, food web alterations, increased production toxic microcystin (MC-LR) odorous compounds. The comparative effectiveness oxidant treatment M. cells culture media was evaluated by applying mathematical model chlorophyll-a (Chl-a), MC removal. oxidants were chlorine (1–5 mg∙L-1), hydrogen peroxide (HP: 50–150...
During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends evaluate computer vision system measure color changes develop kinetic model predict them during meat cooking. Pieces semitendinosus muscle were heated by immersion in thermostatic bath at constant (from 40 100 ºC). Superficial was measured using (CVS) colorimeter, represented means the CIEL*a*b* space. A developed describe heating. The...
In this work a beef roasting model is used to analyze the behaviour of two significant parameters during roasting: process times and weight losses, as function oven temperature. The cooking considers conductive heat transfer inside sample take into account both evaporative dripping losses. losses are considered at surface meat. predicted through internal moisture content variation, which modelled water demand. Such demand difference between actual holding capacity beef. For simulation six 3D...
Abstract Mathematical modeling is a great tool to understand the mechanism of fructo‐oligosaccharides (FOS) synthesis. The objective in this work adapt different models designed for FOS Two approaches reaction mechanism, chain and ping‐pong, were included analysis genetic algorithm was implemented find best fit. Both offered good results, approach showed lower overall relative errors (below 8.5%) while ping‐pong fit presented an error 10.5%. No matter used, with involved concept glucose...