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Ozone (gas and liquid); UV-C ; dryers; freezers
Optimization of processing conditions
Quality and safety of processed foods, with special emphasis on mathematical modelling and optimisation of the processes.
(i) design and optimization of food process conditions;
(ii) predictive microbiology and predictive quality as tools to optimize food processes;
iii) evaluation of food quality changes due to conventional and novel processing;
(iv) evaluation of food quality and safety changes during storage; and (v) formulation of new foods.
keywords: fruits and vegetables, fruit juices, sensory analysis, thermal processes, non-thermal innovative processes (such as ozonation, ultrasonic and UV radiation, as novel preservation techniques for fruits and vegetables), drying and freezing.