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In projects developed in the area of food history and in the different symposia organised by ICREFH in the past 30 years, the history of the senses has remained in the background. However, the senses of smell, touch, sight, hearing, and... more
Dodol is a popular traditional food that has great potential to be commercialized. The physico-chemical characterization of dodols such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are... more
Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are... more
Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of... more
Nutritional and technological properties for the design of fruit processing machines were determined for wild plum fruit, at a moisture content of 20.65% (d.b.). The moisture, ash, crude protein, crude oil, crude fibre, pH, acidity, water... more
ABSTRACT The technique of differential scanning calorimetry was used to determine the apparent specific heat of mixtures for processed cheese manufacture.In the ranges of: dry matter content, 31·6–57·5% (kg kg−1); fat content, 13·5–40·5%... more
The accurate description of the relaxation phenomenon near the glass transition temperature allows a better interpretation of differential scanning calorimetry (DSC) curves, since it can be separated from other thermal effects such as... more
In this work the parameters that define the thermal properties of foods as a function the temperature field are optimised using an inverse optimisation algorithm. Food preservation processes such as sterilization or freezing has been... more
Abstract In this study, the impact of a pulsed electric field (PEF) treatment on the final quality of freeze-dried apples was investigated. The PEF treatment has been performed at an electric field intensity equal to 1.07 kV/cm and a... more
Objectives of this research were to develop and evaluate a drying process for peeled longan using combined microwave-hot air (MWHA). Each experiment employed the peeled ‘Dor’ longan to be dried to final moisture content of 18% (dry... more
ABSTRACT We investigate the potential of ultraviolet spectroscopy (UV) to monitor cleaning of whey filtration membrane units. Based on sample collections in a full scale production environment two cases of cleaning monitoring by UV are... more
Single strength orange juice was concentrated by reverse osmosis in a plate and frame pilot plant with 0.72m2 of filtration area. Three transmembrane pressures, 20, 40 and 60bar, were evaluated and concentration factors of 2.3, 3.8 and... more
Fick’s model together with Arrhenius relationship were successfully used to evaluate water absorption of chickpea during soaking at a temperature range of 20–97 °C with 25 kHz 100 W, 40 kHz 100 W and 25 kHz 300 W ultrasound treatments.... more