Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment's effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.

Modelling the growth kinetic of spoilage microorganisms in a packaged cow's Ricotta processed with high pressure / Stefanini, Roberta; Vignali, G.; Coloretti, F.. - ELETTRONICO. - (2019), pp. 16-23. (Intervento presentato al convegno 5th International Food Operations and Processing Simulation Workshop, FoodOPS 2019 tenutosi a Lisbona (Portogallo) nel 2019).

Modelling the growth kinetic of spoilage microorganisms in a packaged cow's Ricotta processed with high pressure

STEFANINI, ROBERTA;Vignali G.
;
2019-01-01

Abstract

Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment's effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
2019
978-888574140-9
Modelling the growth kinetic of spoilage microorganisms in a packaged cow's Ricotta processed with high pressure / Stefanini, Roberta; Vignali, G.; Coloretti, F.. - ELETTRONICO. - (2019), pp. 16-23. (Intervento presentato al convegno 5th International Food Operations and Processing Simulation Workshop, FoodOPS 2019 tenutosi a Lisbona (Portogallo) nel 2019).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2871207
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