Estudio de los espectros dieléctricos para el control de calidad de alimentos

Actualmente, la industria agroalimentaria debe hacer frente a numerosas presiones y retos, de entre los que destaca la innovación como la única posibilidad para afrontar la enorme competencia que caracteriza el mercado. La innovación a nivel de proceso está dirigida a la investigación y aplicación de nuevas tecnologías. Mejorar e innovar en los procesos dará lugar a productos más seguros y de mayor calidad, lo cual está relacionado con las exigencias actuales del consumidor. En este contexto, los modernos sensores basados en la aplicación de energía electromagnética suponen un gran avance en el control de calidad en la Industria Alimentaria. La presente tesis estudia la aplicación de la radiación electromagnética a diferentes productos y procesos de la industria agroalimentaria, con el objeto de solucionar algunos de los grandes problemas del sector cárnico y de la industria postcosecha, así como controlar la operación de deshidratación osmótica en carne y frutas. En primer lugar se analizó la utilización de energía electromagnética para controlar la calidad de carne fresca; en este sentido se estudió la posibilidad de caracterizar el tipo de carne mediante el análisis de espectros electromagnéticos. Además se trató de analizar la viabilidad de determinar el proceso de maduración de la carne mediante la evolución de los espectros electromagnéticos. Se estudiaron dos rangos de frecuencia: desde 100Hz a 0.4MHz; y desde 0.5GHz a 20GHz. Para ello se emplearon dos equipos, a baja frecuencia los platos paralelos Agilent 16451B conectados a un analizador de impedancias Agilent 4194A; y a frecuencias mayores, la sonda coaxial Agilent 85070E conectada a un analizador de redes Agilent E8362B. Además se realizaron diferentes medidas de parámetros bioquímicos, y físico-químicos de las muestras. Todas estas medidas se realizaron a diferentes horas postmortem que comprendían desde las 2 horas hasta los 7 días tras el sacrificio. La principal conclusión de este trabajo de investigación fue que los espectros dieléctricos de muestras de carne mostraron diferencias entre los tres tipos de calidades estudiadas: PSE, DFD y RFN. Estas diferencias fueron significativas a diferentes frecuencias en diferentes tiempos postmortem. Las diferencias se atribuyeron a los diferentes metabolismos de las diferentes clases de carne. Los resultados obtenidos en este estudio permitieron confirmar la viabilidad de desarrollar un equipo industrial capaz de evaluar la calidad de los lomos de cerdo durante las primeras horas postmortem.Castro Giráldez, M. (2010). Estudio de los espectros dieléctricos para el control de calidad de alimentos [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/8550Palanci

Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

[EN] Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no 738 from AZTI (New Foods).Talens Vila, C.; Arboleya, JC.; Castro Giráldez, M.; Fito Suñer, PJ. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology. 77:110-118. https://doi.org/10.1016/j.lwt.2016.11.036S1101187

New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products

[EN] The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees.Talens, C.; Castro Giráldez, M.; Fito Suñer, PJ. (2018). New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 49-56. https://doi.org/10.4995/IDS2018.2018.7875OCS495

New Spectrophotometric System to Segregate Tissues in Mandarin Fruit

[EN] The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial equipment for quality and process control. Nowadays, one of the main industrial issues is the detection of seeds inside thefruit,whichcouldbepossiblewithanelectricalstudyof each tissue as a first step of the development of nondestructive sensors. In this context, a deep study of the dielectric properties of mandarin fruit tissues, coupled with aw, Xw, pH, maturity index, cryo-SEM, and optical measurements, was performed. Dielectric properties were studied in radiofrequency and microwave ranges. ¿-, ß-, and ¿-dispersions and their relaxation parameters were obtained, described, and related to the chemical parameters. Finally, a tool, based on the relaxation dielectric constant in ¿-dispersion able to determine the moisture content of the mandarin fruit tissues, has been developed.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+ D+ i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Maria Victoria Traffano-Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of cryo-SEM and also Multiscan Technologies S.L. for their support.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology. 11(2):399-406. https://doi.org/10.1007/s11947-017-2019-8S399406112Alférez, F., Sala, J. M., Sanchez-Ballesta, M. T., Mulas, M., Lafuente, M. T., & Zacarias, L. (2005). A comparative study of the postharvest performance of an ABA-deficient mutant of oranges: I. Physiological and quality aspects. Postharvest Biology and Technology, 37(3), 222–231.AOAC. (2000). Official methods of analysis of AOAC International, (17th ed.). Gaithersburg: AOAC.Castro-Giráldez, M., Fito, P. J., Chenoll, C., & Fito, P. (2010a). Development of a dielectric spectroscopy technique for determining key chemical components of apple maturity. Journal of Agricultural and Food Chemistry, 58(6), 3761–3766.Castro-Giráldez, M., Fito, P. J., & Fito, P. (2010b). Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process. Journal of Food Engineering, 97(4), 484–490.Castro-Giráldez, M., Fito, P. J., & Fito, P. (2011). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering, 104(2), 227–233.Castro-Giráldez, M., Fito, P. J., Ortolá, M. D., & Balaguer, N. (2013). Study of pomegranate ripening by dielectric spectroscopy. Postharvest Biology and Technology, 86, 346–353.Gabriel, S., Lau, R. W., & Gabriel, C. (1996). The dielectric properties of biological tissues: III. Parametric models for the dielectric spectrum of tissues. Physics in Medicine and Biology, 41(11), 2271.Goldschmidt, E. E. (1988). Regulatory aspects of chloro-chromoplast interconversions in senescing Citrus fruit peel. Israel Journal of Botany, 37(2–4), 123–130.Kuang, W., & Nelson, S. O. (1998). Low-frequency dielectric properties of biological tissues: a review with some new insights. Transactions of the ASAE-American Society of Agricultural Engineers, 41(1), 173–184.Ladanyia, M. S. (2008). Citrus fruit: biology, technology and evaluation. USA: Academic Press.Liu, Y., Heying, E., & Tanumihardjo, S. A. (2012). History, global distribution, and nutritional importance of citrus fruits. Comprehensive Reviews in Food Science and Food Safety, 11(6), 530–545.Mateus-Cagua, D., & Orduz-Rodríguez, J. O. (2015). Mandarina Dancy: una nueva alternativa para la citricultura del piedemonte llanero de Colombia. Corpoica Ciencia y Tecnología Agropecuaria, 16, 105–112.Melgarejo, P., Legua, P., Pérez-Sarmiento, F., Martínez-Font, R., Martínez-Nicolás, J. J., & Hernández, F. (2017). Effect of a new remediated substrate on fruit quality and bioactive compounds in two strawberry cultivars. Journal of Food and Nutrition Research, 5, 579–586.Pérez-López, A. J., López-Nicolás, J. M., & Carbonell-Barrachina, A. A. (2007). Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice. European Food Research and Technology, 225(2), 255–260.Schwan, H. P. (1957). Electrical properties of tissue and cell suspensions. Advances in Biological and Medical Physics, 5, 147.Talens, C., Castro-Giraldez, M., & Fito, P. J. (2016). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT-Food Science and Technology, 66, 622–628.Traffano-Schiffo, M. V., Balaguer, N., Castro-Giráldez, M., & Fito, P. J. (2014). Emerging technologies in fruit juice processing. In A. Ibartz & V. Falguera (Eds.), Juice processing: quality, safety and value-added opportunities (pp. 197–212). Boca Raton: CRC Press.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering, 166, 285–290.Traffano-Schiffo, M. V., Tylewicz, U., Castro-Giraldez, M., Fito, P. J., Ragni, L., & Dalla Rosa, M. (2016). Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science and Emerging Technologies, 38, 243–251.Traffano-Schiffo, M. V., Castro-Giraldez, M., Colom, R. J., & Fito, P. J. (2017a). Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses. Sensors, 17(5), 1024.Traffano-Schiffo, M.V., Castro-Giraldez, M., Colom, R.J., Fito, P.J. (2017b). Innovative spectrophotometric system to determine chicken meat quality. Innovative Food Science and Emerging Technologies (in press).Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Rocculi, P., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017c). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry, 236, 87–93. https://doi.org/10.1016/j.foodchem.2017.02.046 .Traffano-Schiffo, M. V., Laghi, L., Castro-Giraldez, M., Tylewicz, U., Romani, S., Ragni, L., Dalla Rosa, M., & Fito, P. J. (2017d). Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science and Emerging Technologies, 41, 259–266

Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses

[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from -40 degrees C to 50 degrees C at 5 degrees C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 17(5):1024-1037. https://doi.org/10.3390/s17051024S1024103717

Thermodynamic model of freeze-drying of poultry breast using infrared thermography

[EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process.The authors acknowledge the financial support from: the Spanish Ministerio de Economía, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás Egea wants to thank the FPI Predoctoral Program of the Universidad Politécnica de Valencia for its support.Tomás Egea, JÁ.; Castro Giráldez, M.; Fito Suñer, PJ. (2018). Thermodynamic model of freeze-drying of poultry breast using infrared thermography. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 187-194. https://doi.org/10.4995/IDS2018.2018.7756OCS18719

Effect of solar radiation on cooking/drying process of grapes using solar oven

[EN] Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl filmThe authors Pedro J. Fito and Marta Castro-Giraldez acknowledge the financial support from the Spanish Ministerio de Economía, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The autor Jannika Bailey wants to thank “Servicio Español para la Internacionalización de la Educación (SEPIE)”, Bec.ar and “Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)” for the support in her PhD studies, as well as her mobility and stay in Spain.Bailey, J.; Castro Giráldez, M.; Esteves, A.; Fito Suñer, PJ. (2018). Effect of solar radiation on cooking/drying process of grapes using solar oven. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 723-730. https://doi.org/10.4995/IDS2018.2018.7878OCS72373

TIPOS DE EVAPORADORES EN LA INDUSTRIA ALIMENTARIA

En este artículo docente se presenta una de las operaciones básicas utilizada en numerosas industrias agroalimentarias, la evaporación, y se describen los tipos de evaporadores en función de las características de la disolución a concentrar.Ortolá Ortolá, MD.; Fito Suñer, PJ.; Castro Giráldez, M. (2018). TIPOS DE EVAPORADORES EN LA INDUSTRIA ALIMENTARIA. http://hdl.handle.net/10251/102965DE

Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry

[EN] The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying process was performed at 40 ºC and 1.5 m/s. IRT was measured by a thermal imager Optris PI® 160. Mass, aw, xw and volume were also obtained. It was demonstrated that IRT is a good monitoring tool, able to analyzed heat transfer in colloidal systems. A thermodynamic model able to predict the mechanical phenomena of the beads throughout drying process has been developed.The authors acknowledge the financial support from the Spanish Ministerio de Economía, Industria y Competitividad, AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2013 0434 and 2013 1331), CIN–CONICET (PDTS 2015 n° 196). A special thanks to the Consejo Nacional de Investigaciones Científicas y Técnicas of Argentina for the posdoc grant of Patricio Santagapita.Santagapita, P.; Castro Giráldez, M.; Traffano Schiffo, MV.; Fito Suñer, PJ. (2018). Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 521-528. https://doi.org/10.4995/IDS2018.2018.7877OCS52152

Balances de materia y energía en ingeniería de bioprocesos

El presente libro muestra la aplicación de balances de materia y energía a sistemas biológicos y biotecnológicos, incluyendo herramientas multimedia para su mejor comprensión. El contenido se estructura en tres capítulos: en el primero se realiza una introducción a como la ingeniería de procesos puede transformarse en una herramienta en el diseño de plantas biotecnológicas, y en el análisis de sistemas biológicos; en el segundo, se muestra cómo aplicar balances de materia en estos sistemas y, por último, en el tercero, se muestra la aplicación de los balances de energía a sistemas biológicos.Fito Suñer, PJ.; Castelló Gómez, ML.; Tarrazo Morell, J.; Castro Giráldez, M. (2023). Balances de materia y energía en ingeniería de bioprocesos. Editorial Universitat Politècnica de València. http://hdl.handle.net/10251/19807