Food Processing and Control
Food Processing and Control
The aim of this line of research is to evaluate the combined effect of different food processing / preservation technologies to identify synergies and advantages by comparing them with the specific application of one of these technologies. Combined methods not only contribute to minimizing the intensity applied during food treatments, but also to the design of new potential foods.
Researchers
Montserrat Mor-Mur Francesch
Artur Xavier Roig Sagués
Antonio José Trujillo Mesa
Projects
- Evaluate the combination of classic and / or emerging technologies to search for synergistic effects to improve the safety and stability of food, reducing the undesirable effect on its nutritional and sensory properties.
- Obtaining sterile liquid food by the joint application of UHPH-UVC (AGL2014-60005-R) The main objective of this project is to obtain food with a safe and stable shelf life, and with higher nutritional and sensory quality than the heat. treated liquid foods. For this prototype, the equipment will be developed from the combination of a UHPH desk coupled to a device that allows the fluid in turbulent flow to the action of a UVC light. This system will allow the application of two technologies continuously and with the possibility of changing the order to evaluate the effect on microorganisms. The optimal treatment conditions will be selected against resistant forms of significant microorganisms, both pathogenic and spoilage, by evaluating the lethal effect due to the two dependent variables (process and matrix). The verification process will be carried out in clarified water sugar and standardized cow's milk (neutral pH).
Contact person: Artur X. Roig Sagués (arturxavier.roig@uab.cat)
This research program focuses on the development and application of optical sensor technologies for the monitoring and control of the online food process, as well as for the online quantification of food compounds and the evaluation of their functional and/or technological properties. Different online optical sensor technologies that use backscatter of UV/VIS/NIR light and fluorescence (right angle and front face configurations) are currently under development: a) online determination of ice firmness in curd-induced milk gels, b ) online determination of yogurt and fermented dairy products pH, c) combined control of milk coagulation and curd syneresis during cheese manufacturing, d) determination of the degree of denaturation of whey protein during the thermal treatment of milk, i) online estimation of thermal damage in milk using fluorescence; of the degree of emulsification of the meat during cutting.
Researchers
Manuel Castillo Zambudio
Montserrat Mor-Mur Francesch
Jordi Saldo Periago
Antonio José Trujillo Mesa
Projects
On-line determination of ice firmness in strip-induced milk gel
This project includes prediction algorithms for the real-time estimation of the ice storage modulus (G') from a light scattering signal, which allows selection of the cutoff time based on ice firmness. This algorithm has been protected through the submission of an EU patent application by the UAB Technology Transfer Office.
Contact person:Manuel Castillo (manuel.castillo@uab.es).
Online determination of yogurt and fermented milk products
Another innovative prediction algorithm allows real-time transformation of a light backscatter sensor signal into milk pH units. This sensor facilitates online determination of the end point of milk fermentation during the manufacture of yogurt and other fermented dairy products. This algorithm has also been protected by the UAB through the submission of an EU patent application.
Contact person:Manuel Castillo (manuel.castillo@uab.es) and Antonio Trujillo (toni.trujillo@uab.cat).
Combined monitoring of milk coagulation and curd synergy for cheese making
This is an ambitious project that will not only leverage an innovative and unique sensor design, but also the robustness of next-generation data acquisition systems, the miniature size of new optoelectronic components, and recent advances in chemometrics science. , computer and process control to generate a marketable and innovative tool for the optimization and complete automation of cheese processing based on the comprehensive and scientific control of the different physico-chemical processes that occur in the cheese curd.
Contact person:Manuel Castillo (manuel.castillo@uab.es).
Determination of the degree of denaturation of whey proteins during the heat treatment of milk
This project includes models for predicting whey protein denaturation variables using an optical sensor setup with potential for on-line implementation during thermal processing. Models were successfully developed for particle size prediction of casein micelles, soluble aggregated whey proteins, bound whey proteins, and native whey proteins.
Contact person: Manuel Castillo (manuel.castillo@uab.es).
Online estimation of thermal damage in milk using frontal fluorescence
The aim of this project is the development of a fast and low-cost technology for the online quantification of damage tracers generated during the processing of milk with frontal fluorescence. The successful development of these innovative optical technologies will help in the decision-making process of dairy plants for the efficient use of milk and the guarantee of a high-quality product as well as in the authentication of treatments of milk that will benefit consumers, businesses and government regulatory agencies.
Contact persons: Manuel Castillo (manuel.castillo@uab.es) and Jordi Saldo (jordi.saldo@uab.cat).
Online determination of the degree of meat emulsion during cutting
This project addresses the development of an innovative fiber optic technology to control, online, the chopping speed and/or time of Frankfurt sausages to improve their quality, uniformity and yield. The successful development of this technology will have a major impact on the meat industry in terms of processing efficiency and product quality.
Contact persons: Manuel Castillo (manuel.castillo@uab.es) and Montse Mor-Mur (montserrat.mor-mur@uab.cat).
Researchers
María Manuela Hernández Herrero
Artur Xavier Roig Sagués
Projects
- Evaluation of continuous UV-C treatments to improve the safety and stability of food matrices such as fruit juices, milk or honey.
a) Obtaining sterile liquid food by joint application of UHPH-UVC (AGL2014-60005-R). The main objective of this project is to obtain food with a long, safe and stable life and with a higher nutritional and sensorial quality than the thermal treatments of liquid food. For this prototype, the equipment will be developed from the combination of a desktop UHPH coupled to a device that allows the fluid in turbulent flow to the action of a UVC lamp. This system will allow the application of two technologies continuously and with the possibility of changing the order to evaluate their effect on microorganisms. The optimal treatment conditions will be selected against resistant forms of significant microorganisms, both pathogenic and spoilage, evaluating the lethal effect due to the dependent variables (process and matrix). The verification process will be carried out in clarified apple juice and standardized cow's milk (neutral pH).
b) Continuous application of short-wave ultraviolet light (UVC) in honey to optimize its inclusion in infant formula (EvalXarta 2017). The aim of this project is to evaluate UV-C treatments in honey for young children for direct consumption or for incorporation into infant formulas that have honey as an ingredient, inactivating Clostridium botulinum spores that can contaminate the honey.
Contact person: Artur X. Roig Sagués (arturxavier.roig@uab.cat)
Evaluation and validation of the application of high hydrostatic pressure on food: safety; nutritional and functional properties; sensory characteristics. Useful life studies.
Researchers
Marta Capellas Puig
Manuel Castillo Zambudio
Victoria Ferragut Pérez
María Manuela Hernández Herrero
Bibiana Juan Godoy
Montserrat Mor-Mur Francesch
Artur Xavier Roig Sagués
Jordi Saldo Periago
Antonio José Trujillo Mesa
Projects
EVALXARTA 2013. New functional ingredient (pressurized whey proteins) for the production of low-fat cheese with improved nutritional and sensory characteristics
Use of high hydrostatic pressure on milk serum proteins to use them as a functional ingredient for the improvement of low-fat cheeses. Denaturation of serum proteins by high pressure produced an ingredient with improved functional characteristics with a wide range of applications. One of them, the production of low-fat cheeses with improved nutritional and sensory characteristics.
Contact person: ( Bibiana.Juan@uab.cat )
Homogenization at ultra high pressure (UHPH) is an innovative technology based on the same principles as conventional homogenization (20-60 MPa), capable of operating up to 300 MPa. This technology, which is a continuous process, allows an effective reduction of particles, better than classic homogenization, with a concomitant reduction of the microbial load. It is suitable for liquid food producing a high physical and microbial stability.
Researchers
Manuel Castillo Zambudio
Victoria Ferragut Pérez
María Manuela Hernández Herrero
Bibiana Juan Godoy
Artur Xavier Roig Sagués
Jordi Saldo Periago
Antonio José Trujillo Mesa
Projects
Project UHPH4FOOD: New generation of UHPH equipment for the development and maintenance of fluid foods.
The consortium of the UHPH4FOOD project, formed by the company for the development and manufacture of machinery for the food industry YPSICON SL, the research centers CERPTA-UAB and AZTI, and the food companies Creaciones Aromáticas Industriales SA (CARINSA) and Industrias Alimentarias de Navarra (IAN Group), has developed and validated a new generation of ultra high pressure homogenization equipment (UHPH) designed and manufactured by YPSICON SL, a company that owns a patent for this process in the main world markets.
The new high-pressure homogenization technology is presented as an alternative to traditional pasteurization and sterilization processes.
The UHPH4FOOD project has been funded by the State Secretariat for Research, Development and Innovation of the Ministry of Economy and Competitiveness through its RETOS call and as a main result has developed a pre-industrial UHPH equipment with a capacity of 150 L / h at 3000 bar. This has made it possible to test the technology in close to industrial conditions, developing several fluid food products. The food company IAN Alog with AZTI has tested the application of UHPH in liquid plant products, while CARINSA, in collaboration with CERPTA, has tested the application of UHPH in concentrates for the production of beverages.
The results obtained from the application of UHPH to the type of food products tested put this technology in a promising position facing the challenge of becoming an alternative to traditional thermal pasteurization and sterilization processes and preventing the significant damage caused for thermal treatments in nutritional composition and sensory aspects (flavor and texture).
Contact person: Jordi Saldo (jordi.saldo@uab.cat)
Bioactive emulsifiers functionalized by homogenization at ultra high pressure (UHPH) for the microencapsulation of vegetable oils. Application to milk-based products
AGL2017-83331-R. Ministry of Science, Innovation and Universities. Period: 2018-21
Submicron emulsions (<1 μm) can be produced by homogenization at ultra-high pressure and can be used as carriers of bioactive compounds (omega-3, CLA, etc.), opening great expectations for new applications in the sector alimentary and also in the pharmaceutical and cosmetic sectors. In this project, emulsions will be formulated with various types of oils, with different oxidation propensities (sunflower and chia) and different types of protein concentrates rich in fat globule membrane, rich in proteins and phospholipids, as emulsifying material. In these emulsions, the effect of the type and concentration of the emulsifiers used, the level of pressure applied and the concentration of oil in the emulsion on its stability of physicochemical characteristics will be assessed.
Contact persons: Antonio J. Trujillo (Toni.Trujillo@uab.cat) i Victoria Ferragut (Victoria.Ferragut@uab.cat)