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.
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.
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 ZambudioVictoria Ferragut PérezMaría Manuela Hernández HerreroBibiana Juan GodoyArtur Xavier Roig SaguésJordi Saldo PeriagoAntonio José Trujillo Mesa
Projects
Functionalization of alternative proteins through the application of dynamic homogenization and ultrasound technologies (FUNALPRO). Ministry of Science and Innovation (MINCIN)(PID2023-150303OB-I00)
Alternative proteins and their inclusion in new food products is one of the most debated topics in food science and technology. This is a challenge because proteins of plant origin have much more limited functional properties than those of animal origin. On the other hand, and knowing the increase in meat consumption, the use of slaughterhouse by-products, with a high content of proteins of high biological value is also interesting as a way of valorizing these offal. Taking into account that the global trend is the increasing increase in the consumption of proteins, which are mostly of animal origin, it is obvious that this generates a sustainability problem, both economic and environmental. The general objective of this project is to improve the physicochemical and functional properties of alternative proteins through the use of dynamic homogenization technologies (UHPH and MF) and US, and their application in different food products. For this purpose, different types of protein concentrates of vegetable origin (rice and pea) and one of animal origin from the use of porcine spleen have been selected.
2024-2027
Contact persons: Antonio J. Trujillo (Toni.Trujillo@uab.cat) i Victoria Ferragut (Victoria.Ferragut@uab.cat)