Patrizia FAVA - Academia.edu (original) (raw)
Papers by Patrizia FAVA
The attached data are related to a study concerning the secondary shelf life (SSL) assessment of ... more The attached data are related to a study concerning the secondary shelf life (SSL) assessment of UHT milk. The study was performed with two UHT milk brands (M1 and M2) upon simulated domestic use and storage after the first opening. Microbiological, sensory, and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after the first opening during which UHT milk is still suitable for consumption. The experimental phase consisted of two steps: the first (named Test 1) involved M1 and M2 and was performed right after the commercialization of the product. The attached data file is related to the aerobic mesophilic counts of Test 1. Milk samples were distributed among five collaborators, who simulated the real utilization by the end-user, following two procedures (named scenarios, S: S1 and S2) for each milk brand, in order to simulate a more or less intense level of use, with S1 being the "mild" condition and S2 the "harsh&qu...
The attached data are related to a study concerning the secondary shelf life (SSL) assessment of ... more The attached data are related to a study concerning the secondary shelf life (SSL) assessment of UHT milk. The study was performed with two UHT milk brands (M1 and M2) upon simulated domestic use and storage after the first opening. Microbiological, sensory, and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after the first opening during which UHT milk is still suitable for consumption. The experimental phase consisted of two steps: the first (named Test 1) involved M1 and M2 and was performed right after the commercialization of the product. The attached data file is related to the aerobic mesophilic counts of Test 1. Milk samples were distributed among five collaborators, who simulated the real utilization by the end-user, following two procedures (named scenarios, S: S1 and S2) for each milk brand, in order to simulate a more or less intense level of use, with S1 being the "mild" condition and S2 the "harsh&qu...
A simplified model to forecast the evoluton of gases inside a food packaging, containing respirin... more A simplified model to forecast the evoluton of gases inside a food packaging, containing respiring cheeses was applied. Considering the interaction between blu molded cheeses and oxygen and the particular diffusion properties of a package entirely made with a compostable material (poly lactic acid), shelf-life of the cheeses seems to be possibly extended up to 4 weeks
Some preservation techniques are here investigated in order to evaluate their influence on the co... more Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are "not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely aleatory. In this research, ham samples have been inoculated with specific spoilage microorganisms previously isolated by a spoiled cooked ham. In a second test, nitrogen treatments have been applied with the aim of decreasing the system aleatority caused by the casual contamination
The diffusional properties of polymeric packaging materials are strictly related to the shelf-lif... more The diffusional properties of polymeric packaging materials are strictly related to the shelf-life of packaged food products and the use and demand of high barrier polymers in food packaging applications are growing in importance. High barrier polymers are generally defined in terms of oxygen and water vapour barrier, considered to be detrimental of the food quality. However, among the components participating in externally-driven degradative reactions, volatile flavours and aroma compounds are neglected. Whereas permeability data and standardised measuring procedures are available for gases and water vapour, information on flavours and other organic compounds are limited. Several studies have been made about the absorption of aroma compounds from citrus juice (G.Pieper et al, 1992; J. Letinsky and G. W. Halek, 1992; G. D. Sadler and R. J. Braddock, 1991), showing a reduction of d-limonene of up to 50% by adsorption into LDPE inside coating packaging (G. Pieper et al., 1992) and many permeations studies have been made too. Permeability\u2019s phenomena can be represented into three steps: first we have a sorption of the molecules on the surface of the film, than the molecules diffuse into the film and finally they can desorbe from the other side of the film. Generally, for a gas permeant, permeability is described as: P=D*S , where \u201cS\u201d is the solubility coefficient and \u201cD\u201d the diffusion coefficient. If this equation can describe appropriately the permeation of permanent gases, on the contrary, if organic vapors are concerned, it does not satisfy, because of: \u201cP\u201d and \u201cS\u201d are temperature-dependent and the value obtained from this equation are good for gases that do not interact between them and that do not produce structural changes into the polymer. As demonstrated by Togawa et al. (X), the d-limonene, generally used as a model permeant, is absorbed into the polyolefin films inducing a swelling and a structural changing, which contribute to the characteristic permeability enhancement of volatile compounds. Aim of this work was to study and evaluate the phenomena of permeability and adsorption of three different aroma compounds in a biaxially oriented polypropylene and in a two biaxially oriented polypropylene-based materials modified, one with TiO2 and the other one expanded. The aroma were tested individually and in a mixture for all the different materials, in order to investigate the interaction\u2019s effect of more than one compounds
Numerosi sono i fenomeni degradativi che vanno a mirare la conservabilit\ue0 dei prodotti ittici ... more Numerosi sono i fenomeni degradativi che vanno a mirare la conservabilit\ue0 dei prodotti ittici freschi. La velocit\ue0 con la quale avvengono queste modificazioni dipende, in larga misura, dalla temperatura di conservazione. Qualsiasi aumento di temperatura durante la preparazione e la commercializzazione del pesce fresco aumenter\ue0 quindi, la velocit\ue0 di deperimento e ridurr\ue0, conseguentemente, la potenziale vita commerciale del prodotto. Oltre alla temperatura, altre sono le variabili che influenzano notevolmente la perdita di freschezza e di qualit\ue0 dei prodotti ittici come le specie di appartenenza e il tipo di contaminazione o le operazioni di preparazione. Dalle numerose esperienze compiute emerge che un corretto preconfezionamento, associato al controllo della temperatura, pu\uf2 migliorare la conservazione dei prodotti ittici, contrastandone i meccanismi di alterazione
The consequences of humidity exchanges between food and environment are always very important for... more The consequences of humidity exchanges between food and environment are always very important for the preservation of microbiological and sensorial quality of the product. For a realistic shelf-life evaluation of sensitive food-products is therefore essential to know exactly the water vapour transmission rate (WVTR) through the packaging material. The measurement of this important diffusional property is commonly performed without regard of the exchange direction and in conditions very far from those of reality: extremes temperature and humidity combinations as 38°C and 90% of U.R. Thus, it was considered useful and interesting to verify if the permeability phenomenon could be affected by the direction of flow and by the contact of dry or moist product. To such purpose measures of water vapor permeability were realized using PET and OPP pouches, filled with water or calcium chloride. The results achieved excluded the influence of the contact of dry or wet substance with the pouches walls and of the flow direction on the determination of the WVTR for the materials and the conditions examined.
SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SE... more SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SENSORS BASED ELETRONIC NOS
Some preservation techniques are here investigated in order to evaluate their influence on the co... more Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are "not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely aleatory. In this research, ham samples have been inoculated with specific spoilage microorganisms previously isolated by a spoiled cooked ham. In a second test, nitrogen treatments have been applied with the aim of decreasing the system aleatority caused by the casual contamination.
The water vapour sorption isotherms of different types of starch-based dried products were determ... more The water vapour sorption isotherms of different types of starch-based dried products were determined at 25°C and the experimental data were fitted through available sorption equations.The validity of fit was evaluated by means of the mean relative deviation modules and the equation with the best fit was selected.The sorption isotherm equation, the permeability values of the packages and others product characteristics were used together in a mathematical model to predict the moisture gain by packaged biscuits and crackers. Good agreement was found between the experimental data obtained from actual storage testing of the same products and those predicted by the model.
Knowledge of the oxygen consumption rate is particularly crucial for the packaging of minimally p... more Knowledge of the oxygen consumption rate is particularly crucial for the packaging of minimally processed vegetables because these products undergo several procedures (cutting, washing, drying, mixing) which can significantly affect their respiration rate and consequently their shelf life. For the dealers and producers of these products, it is important to be able to quickly and easily measure the respiration rate in order to select packaging or distribution patterns. This work provides a basis for implementing an iterative calculation on a computing flow sheet for predicting the evolution of gas composition inside the packages during storage from oxygen consumption rates in air determined with a flow through system. After an experimental validation of the computing procedure, it was possible to predict the oxygen respiration rate. The procedure developed seems to have the required features for its application in the industry, requiring only a small packaging machine, a gas analyser and a computer.
2012 Sixth International Conference on Sensing Technology (ICST), 2012
ABSTRACT Electronic Noses (ENs) are attracting a relevant interest as valuable monitoring tool in... more ABSTRACT Electronic Noses (ENs) are attracting a relevant interest as valuable monitoring tool in several fields, between which the food industry, with special emphasis on microbial contamination detection on food products. Herein we present the ability of an Electronic Nose to early identify the fungi contamination in green coffee. The detection of mold in green coffee was achieved thanks to the cooperative use of different chemical and microbiological (fenotipic) techniques aimed to detect the secondary metabolites. Obtained results strongly recommend the use of the ENs as screening tools in industrial quality control laboratories, emphasizing at the same time some limits still affecting the sensor technology.
AIP Conference Proceedings, 2011
Geographical origin traceability of food is a relevant issue for both producers' business... more Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2].
Packaging Technology and Science, 1993
ABSTRACT The microbiological quality and shelf-life of fresh cod fillets (Gadus morhua) packed un... more ABSTRACT The microbiological quality and shelf-life of fresh cod fillets (Gadus morhua) packed under modified atmospheres (CO2/N2/O2, 40:20:40) were compared to air and vacuum-skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram-negative bacteria, H2S-producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum-skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we-e always better than fillets maintained in air.
The attached data are related to a study concerning the secondary shelf life (SSL) assessment of ... more The attached data are related to a study concerning the secondary shelf life (SSL) assessment of UHT milk. The study was performed with two UHT milk brands (M1 and M2) upon simulated domestic use and storage after the first opening. Microbiological, sensory, and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after the first opening during which UHT milk is still suitable for consumption. The experimental phase consisted of two steps: the first (named Test 1) involved M1 and M2 and was performed right after the commercialization of the product. The attached data file is related to the aerobic mesophilic counts of Test 1. Milk samples were distributed among five collaborators, who simulated the real utilization by the end-user, following two procedures (named scenarios, S: S1 and S2) for each milk brand, in order to simulate a more or less intense level of use, with S1 being the "mild" condition and S2 the "harsh&qu...
The attached data are related to a study concerning the secondary shelf life (SSL) assessment of ... more The attached data are related to a study concerning the secondary shelf life (SSL) assessment of UHT milk. The study was performed with two UHT milk brands (M1 and M2) upon simulated domestic use and storage after the first opening. Microbiological, sensory, and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after the first opening during which UHT milk is still suitable for consumption. The experimental phase consisted of two steps: the first (named Test 1) involved M1 and M2 and was performed right after the commercialization of the product. The attached data file is related to the aerobic mesophilic counts of Test 1. Milk samples were distributed among five collaborators, who simulated the real utilization by the end-user, following two procedures (named scenarios, S: S1 and S2) for each milk brand, in order to simulate a more or less intense level of use, with S1 being the "mild" condition and S2 the "harsh&qu...
A simplified model to forecast the evoluton of gases inside a food packaging, containing respirin... more A simplified model to forecast the evoluton of gases inside a food packaging, containing respiring cheeses was applied. Considering the interaction between blu molded cheeses and oxygen and the particular diffusion properties of a package entirely made with a compostable material (poly lactic acid), shelf-life of the cheeses seems to be possibly extended up to 4 weeks
Some preservation techniques are here investigated in order to evaluate their influence on the co... more Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are "not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely aleatory. In this research, ham samples have been inoculated with specific spoilage microorganisms previously isolated by a spoiled cooked ham. In a second test, nitrogen treatments have been applied with the aim of decreasing the system aleatority caused by the casual contamination
The diffusional properties of polymeric packaging materials are strictly related to the shelf-lif... more The diffusional properties of polymeric packaging materials are strictly related to the shelf-life of packaged food products and the use and demand of high barrier polymers in food packaging applications are growing in importance. High barrier polymers are generally defined in terms of oxygen and water vapour barrier, considered to be detrimental of the food quality. However, among the components participating in externally-driven degradative reactions, volatile flavours and aroma compounds are neglected. Whereas permeability data and standardised measuring procedures are available for gases and water vapour, information on flavours and other organic compounds are limited. Several studies have been made about the absorption of aroma compounds from citrus juice (G.Pieper et al, 1992; J. Letinsky and G. W. Halek, 1992; G. D. Sadler and R. J. Braddock, 1991), showing a reduction of d-limonene of up to 50% by adsorption into LDPE inside coating packaging (G. Pieper et al., 1992) and many permeations studies have been made too. Permeability\u2019s phenomena can be represented into three steps: first we have a sorption of the molecules on the surface of the film, than the molecules diffuse into the film and finally they can desorbe from the other side of the film. Generally, for a gas permeant, permeability is described as: P=D*S , where \u201cS\u201d is the solubility coefficient and \u201cD\u201d the diffusion coefficient. If this equation can describe appropriately the permeation of permanent gases, on the contrary, if organic vapors are concerned, it does not satisfy, because of: \u201cP\u201d and \u201cS\u201d are temperature-dependent and the value obtained from this equation are good for gases that do not interact between them and that do not produce structural changes into the polymer. As demonstrated by Togawa et al. (X), the d-limonene, generally used as a model permeant, is absorbed into the polyolefin films inducing a swelling and a structural changing, which contribute to the characteristic permeability enhancement of volatile compounds. Aim of this work was to study and evaluate the phenomena of permeability and adsorption of three different aroma compounds in a biaxially oriented polypropylene and in a two biaxially oriented polypropylene-based materials modified, one with TiO2 and the other one expanded. The aroma were tested individually and in a mixture for all the different materials, in order to investigate the interaction\u2019s effect of more than one compounds
Numerosi sono i fenomeni degradativi che vanno a mirare la conservabilit\ue0 dei prodotti ittici ... more Numerosi sono i fenomeni degradativi che vanno a mirare la conservabilit\ue0 dei prodotti ittici freschi. La velocit\ue0 con la quale avvengono queste modificazioni dipende, in larga misura, dalla temperatura di conservazione. Qualsiasi aumento di temperatura durante la preparazione e la commercializzazione del pesce fresco aumenter\ue0 quindi, la velocit\ue0 di deperimento e ridurr\ue0, conseguentemente, la potenziale vita commerciale del prodotto. Oltre alla temperatura, altre sono le variabili che influenzano notevolmente la perdita di freschezza e di qualit\ue0 dei prodotti ittici come le specie di appartenenza e il tipo di contaminazione o le operazioni di preparazione. Dalle numerose esperienze compiute emerge che un corretto preconfezionamento, associato al controllo della temperatura, pu\uf2 migliorare la conservazione dei prodotti ittici, contrastandone i meccanismi di alterazione
The consequences of humidity exchanges between food and environment are always very important for... more The consequences of humidity exchanges between food and environment are always very important for the preservation of microbiological and sensorial quality of the product. For a realistic shelf-life evaluation of sensitive food-products is therefore essential to know exactly the water vapour transmission rate (WVTR) through the packaging material. The measurement of this important diffusional property is commonly performed without regard of the exchange direction and in conditions very far from those of reality: extremes temperature and humidity combinations as 38°C and 90% of U.R. Thus, it was considered useful and interesting to verify if the permeability phenomenon could be affected by the direction of flow and by the contact of dry or moist product. To such purpose measures of water vapor permeability were realized using PET and OPP pouches, filled with water or calcium chloride. The results achieved excluded the influence of the contact of dry or wet substance with the pouches walls and of the flow direction on the determination of the WVTR for the materials and the conditions examined.
SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SE... more SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SENSORS BASED ELETRONIC NOS
Some preservation techniques are here investigated in order to evaluate their influence on the co... more Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are "not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely aleatory. In this research, ham samples have been inoculated with specific spoilage microorganisms previously isolated by a spoiled cooked ham. In a second test, nitrogen treatments have been applied with the aim of decreasing the system aleatority caused by the casual contamination.
The water vapour sorption isotherms of different types of starch-based dried products were determ... more The water vapour sorption isotherms of different types of starch-based dried products were determined at 25°C and the experimental data were fitted through available sorption equations.The validity of fit was evaluated by means of the mean relative deviation modules and the equation with the best fit was selected.The sorption isotherm equation, the permeability values of the packages and others product characteristics were used together in a mathematical model to predict the moisture gain by packaged biscuits and crackers. Good agreement was found between the experimental data obtained from actual storage testing of the same products and those predicted by the model.
Knowledge of the oxygen consumption rate is particularly crucial for the packaging of minimally p... more Knowledge of the oxygen consumption rate is particularly crucial for the packaging of minimally processed vegetables because these products undergo several procedures (cutting, washing, drying, mixing) which can significantly affect their respiration rate and consequently their shelf life. For the dealers and producers of these products, it is important to be able to quickly and easily measure the respiration rate in order to select packaging or distribution patterns. This work provides a basis for implementing an iterative calculation on a computing flow sheet for predicting the evolution of gas composition inside the packages during storage from oxygen consumption rates in air determined with a flow through system. After an experimental validation of the computing procedure, it was possible to predict the oxygen respiration rate. The procedure developed seems to have the required features for its application in the industry, requiring only a small packaging machine, a gas analyser and a computer.
2012 Sixth International Conference on Sensing Technology (ICST), 2012
ABSTRACT Electronic Noses (ENs) are attracting a relevant interest as valuable monitoring tool in... more ABSTRACT Electronic Noses (ENs) are attracting a relevant interest as valuable monitoring tool in several fields, between which the food industry, with special emphasis on microbial contamination detection on food products. Herein we present the ability of an Electronic Nose to early identify the fungi contamination in green coffee. The detection of mold in green coffee was achieved thanks to the cooperative use of different chemical and microbiological (fenotipic) techniques aimed to detect the secondary metabolites. Obtained results strongly recommend the use of the ENs as screening tools in industrial quality control laboratories, emphasizing at the same time some limits still affecting the sensor technology.
AIP Conference Proceedings, 2011
Geographical origin traceability of food is a relevant issue for both producers' business... more Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2].
Packaging Technology and Science, 1993
ABSTRACT The microbiological quality and shelf-life of fresh cod fillets (Gadus morhua) packed un... more ABSTRACT The microbiological quality and shelf-life of fresh cod fillets (Gadus morhua) packed under modified atmospheres (CO2/N2/O2, 40:20:40) were compared to air and vacuum-skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram-negative bacteria, H2S-producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum-skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we-e always better than fillets maintained in air.