mauro moresi | University of Viterbo (original) (raw)

Papers by mauro moresi

Research paper thumbnail of Use of malted pulses to formulate gluten-free fresh-egg pasta

Italian journal of food sciences, Feb 2, 2024

Research paper thumbnail of Rough Beer Filterability in Industrial Powder-filters and Lab-scale Dead-end and Crossflow Filtration Apparatuses

DOAJ (DOAJ: Directory of Open Access Journals), Jul 1, 2021

Research paper thumbnail of Food choices adhering to the Mediterranean diet to limit the environmental impact of the Italian agro-food sector

Industrie Alimentari, 2010

Research paper thumbnail of Is Pasta Cooking Quality Affected by the Power Rating, Water-to-pasta Ratio and Mixing Degree?

Zenodo (CERN European Organization for Nuclear Research), Jun 15, 2019

Research paper thumbnail of Effect of Brewery Size on the Main Process Parameters and Cradle-to-Grave Carbon Footprint of Lager Beer

Journal of Industrial Ecology, Aug 7, 2017

Research paper thumbnail of Modelling the Electrodialytic Recovery of Sodium Itaconate

DOAJ (DOAJ: Directory of Open Access Journals), May 1, 2009

Research paper thumbnail of Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

International Journal of Food Science and Technology, Jun 20, 2023

Research paper thumbnail of Effect of Temperature on the Hydration Kinetics of Chickpea (cicer Arietinum L.) and Yellow Soybean (glycine Max)

Chemical engineering transactions, Jul 1, 2021

Research paper thumbnail of Italian Food Industry: criticalness and sceneries induced by the energy and environmental crisis

Industrie Alimentari, 2010

This paper was aimed at focusing on the sceneries induced by the present energy and environmental... more This paper was aimed at focusing on the sceneries induced by the present energy and environmental crisis on food processing and main criticalness of the Italian food industry in the short-medium term, as illustrated during the Conference on the Research Perspectives to Foster a Competititve Subtainable Development for the Italian Food organised by the National Academy of Sciences in Roma on the 5 th of June, 2008 (http:// www.federalimentare.it/Documenti/ SISTAL-Convegno5Giugno.html). To keep up with the increasing global competition, the Italian food companies have to be able to respond quickly to consumer request. This will ask for new "smart manufacturing" software systems capable of selecting the most appropriate operating variables on the basis of the intrinsic raw material characteristics in order to reduce the variation in the generally recognised quality for most of the typical Italian foods to at least the Three Sigma Level, which is equivalent to 0.27% defects.

Research paper thumbnail of Urea Degradation in Model Wine Solutions by Free or Immobilized Acid Urease in a Stirred Bioreactor

Journal of Agricultural and Food Chemistry, Mar 26, 2009

Research paper thumbnail of Are the present standard methods effectively useful to mitigate the environmental impact of the 99% EU food and drink enterprises?

Trends in Food Science and Technology, Jul 1, 2018

Research paper thumbnail of Environmental impact of dry pasta using different standard methods

Abstract The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-si... more Abstract The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta factory located in the North of Italy and packed in 0.5-kg polypropylene bags, was investigated by using a well-known life cycle assessment software in compliance with the cumulative energy demand, PAS 2050, IMPACT 2002+, ReCiPe 2016, and product environmental footprint standard methods. All these methods allowed durum wheat cultivation and pasta cooking to be identified as the primary and secondary hotspots. Improvements in the cultivation phase were outlined by resorting to conservative farming systems with low N fertilizer inputs. However, the smaller the grain yields, the greater the land occupation and damage to the ecosystem quality became. The replacement of the ordinary home gas-fired hobs with a more eco-sustainable pasta cooker reduced the damage to “climate change,” and “resource depletion". Both mitigation actions reduced the primary energy sources, greenhouse gas emissions, and overall weighted scores of the global environmental impact by about 40%, 48%, and 29%–42% with respect to the reference case, respectively. Although a more sustainable field phase is still to be identified, the environmental impact of dry pasta might be henceforward relieved by replacing the current domestic appliances with novel energy-saving pasta cookers.

Research paper thumbnail of Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer

Lebensmittel-Wissenschaft & Technologie, Apr 1, 2018

Research paper thumbnail of Research trends in the oenological and viticulture sectors

Australian Journal of Grape and Wine Research, Feb 26, 2022

Research paper thumbnail of 新しいセラミック中空繊維膜によるビールの清澄化製品品質に及ぼす細孔径の影響【Powered by NICT】

Journal of Food Science, 2016

Research paper thumbnail of Standard methods useable for mitigating the environmental impact of food industry

Research paper thumbnail of Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions

Journal of Food Science, Mar 23, 2023

Wood‐fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still... more Wood‐fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot‐scale wood‐fired oven was kept operating in quasi‐steady‐state conditions. Once the combustion reaction of oak logs had been modeled, the composition of flue gas measured, and the external oven wall and floor temperatures thermographically scanned, it was possible to check for the material and energy balances and, thus, assess that the heat loss rates through flue gas and insulated oven chamber were, respectively, equal to 46% and 26% of the energy supplied by burning firewood. The enthalpy accumulation rate in the internal fire brick oven chamber amounted to about 3.4 kW, this being adequate to keep not only the temperatures of the oven vault and floor practically constant but also to bake one or two pizzas at the same time. Such a rate was predicted by contemplating the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of the semiempirical modeling developed here was further tested by reconstructing quite accurately the time course of water heating in aluminum trays with a diameter near to that of a typical Neapolitan pizza. The heat flow from the oven vault to the water‐containing tray was of the radiative and convective types for about 73% and 15%, whereas the residual 12% was of the conductive type from the oven floor.Practical ApplicationDespite wood‐fired ovens are largely used in the restaurant and food service industry, their operation is highly dependent on the operator's ability. This study shows how the heat loss rates through flue gas and insulated oven chamber can be assessed, and how the enthalpy accumulation rate in the internal fire brick oven chamber can be predicted by accounting for the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of this semi‐empirical modelling was further checked for via some water heating tests.

Research paper thumbnail of Repeated fed-batch production of citric acid by Yarrowia lipolytica using cell recycling by cross-flow microfiltration

Research paper thumbnail of 精製した酸性ウレアーゼによる追跡尿素分解のための鍵となる因子としての白,赤及びロゼワイン中のカルバミン酸エチルの潜在的含有量の評価【Powered by NICT】

Journal of Food Science, 2016

Research paper thumbnail of Design and Development of a Novel Dietetic and Sustainable Ice Cream Cookie Sandwich

Zenodo (CERN European Organization for Nuclear Research), Jun 15, 2019

Research paper thumbnail of Use of malted pulses to formulate gluten-free fresh-egg pasta

Italian journal of food sciences, Feb 2, 2024

Research paper thumbnail of Rough Beer Filterability in Industrial Powder-filters and Lab-scale Dead-end and Crossflow Filtration Apparatuses

DOAJ (DOAJ: Directory of Open Access Journals), Jul 1, 2021

Research paper thumbnail of Food choices adhering to the Mediterranean diet to limit the environmental impact of the Italian agro-food sector

Industrie Alimentari, 2010

Research paper thumbnail of Is Pasta Cooking Quality Affected by the Power Rating, Water-to-pasta Ratio and Mixing Degree?

Zenodo (CERN European Organization for Nuclear Research), Jun 15, 2019

Research paper thumbnail of Effect of Brewery Size on the Main Process Parameters and Cradle-to-Grave Carbon Footprint of Lager Beer

Journal of Industrial Ecology, Aug 7, 2017

Research paper thumbnail of Modelling the Electrodialytic Recovery of Sodium Itaconate

DOAJ (DOAJ: Directory of Open Access Journals), May 1, 2009

Research paper thumbnail of Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

International Journal of Food Science and Technology, Jun 20, 2023

Research paper thumbnail of Effect of Temperature on the Hydration Kinetics of Chickpea (cicer Arietinum L.) and Yellow Soybean (glycine Max)

Chemical engineering transactions, Jul 1, 2021

Research paper thumbnail of Italian Food Industry: criticalness and sceneries induced by the energy and environmental crisis

Industrie Alimentari, 2010

This paper was aimed at focusing on the sceneries induced by the present energy and environmental... more This paper was aimed at focusing on the sceneries induced by the present energy and environmental crisis on food processing and main criticalness of the Italian food industry in the short-medium term, as illustrated during the Conference on the Research Perspectives to Foster a Competititve Subtainable Development for the Italian Food organised by the National Academy of Sciences in Roma on the 5 th of June, 2008 (http:// www.federalimentare.it/Documenti/ SISTAL-Convegno5Giugno.html). To keep up with the increasing global competition, the Italian food companies have to be able to respond quickly to consumer request. This will ask for new "smart manufacturing" software systems capable of selecting the most appropriate operating variables on the basis of the intrinsic raw material characteristics in order to reduce the variation in the generally recognised quality for most of the typical Italian foods to at least the Three Sigma Level, which is equivalent to 0.27% defects.

Research paper thumbnail of Urea Degradation in Model Wine Solutions by Free or Immobilized Acid Urease in a Stirred Bioreactor

Journal of Agricultural and Food Chemistry, Mar 26, 2009

Research paper thumbnail of Are the present standard methods effectively useful to mitigate the environmental impact of the 99% EU food and drink enterprises?

Trends in Food Science and Technology, Jul 1, 2018

Research paper thumbnail of Environmental impact of dry pasta using different standard methods

Abstract The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-si... more Abstract The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta factory located in the North of Italy and packed in 0.5-kg polypropylene bags, was investigated by using a well-known life cycle assessment software in compliance with the cumulative energy demand, PAS 2050, IMPACT 2002+, ReCiPe 2016, and product environmental footprint standard methods. All these methods allowed durum wheat cultivation and pasta cooking to be identified as the primary and secondary hotspots. Improvements in the cultivation phase were outlined by resorting to conservative farming systems with low N fertilizer inputs. However, the smaller the grain yields, the greater the land occupation and damage to the ecosystem quality became. The replacement of the ordinary home gas-fired hobs with a more eco-sustainable pasta cooker reduced the damage to “climate change,” and “resource depletion". Both mitigation actions reduced the primary energy sources, greenhouse gas emissions, and overall weighted scores of the global environmental impact by about 40%, 48%, and 29%–42% with respect to the reference case, respectively. Although a more sustainable field phase is still to be identified, the environmental impact of dry pasta might be henceforward relieved by replacing the current domestic appliances with novel energy-saving pasta cookers.

Research paper thumbnail of Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer

Lebensmittel-Wissenschaft & Technologie, Apr 1, 2018

Research paper thumbnail of Research trends in the oenological and viticulture sectors

Australian Journal of Grape and Wine Research, Feb 26, 2022

Research paper thumbnail of 新しいセラミック中空繊維膜によるビールの清澄化製品品質に及ぼす細孔径の影響【Powered by NICT】

Journal of Food Science, 2016

Research paper thumbnail of Standard methods useable for mitigating the environmental impact of food industry

Research paper thumbnail of Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions

Journal of Food Science, Mar 23, 2023

Wood‐fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still... more Wood‐fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot‐scale wood‐fired oven was kept operating in quasi‐steady‐state conditions. Once the combustion reaction of oak logs had been modeled, the composition of flue gas measured, and the external oven wall and floor temperatures thermographically scanned, it was possible to check for the material and energy balances and, thus, assess that the heat loss rates through flue gas and insulated oven chamber were, respectively, equal to 46% and 26% of the energy supplied by burning firewood. The enthalpy accumulation rate in the internal fire brick oven chamber amounted to about 3.4 kW, this being adequate to keep not only the temperatures of the oven vault and floor practically constant but also to bake one or two pizzas at the same time. Such a rate was predicted by contemplating the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of the semiempirical modeling developed here was further tested by reconstructing quite accurately the time course of water heating in aluminum trays with a diameter near to that of a typical Neapolitan pizza. The heat flow from the oven vault to the water‐containing tray was of the radiative and convective types for about 73% and 15%, whereas the residual 12% was of the conductive type from the oven floor.Practical ApplicationDespite wood‐fired ovens are largely used in the restaurant and food service industry, their operation is highly dependent on the operator's ability. This study shows how the heat loss rates through flue gas and insulated oven chamber can be assessed, and how the enthalpy accumulation rate in the internal fire brick oven chamber can be predicted by accounting for the simultaneous heat transfer mechanisms of radiation and convection between the oven vault and floor surface areas. The efficacy of this semi‐empirical modelling was further checked for via some water heating tests.

Research paper thumbnail of Repeated fed-batch production of citric acid by Yarrowia lipolytica using cell recycling by cross-flow microfiltration

Research paper thumbnail of 精製した酸性ウレアーゼによる追跡尿素分解のための鍵となる因子としての白,赤及びロゼワイン中のカルバミン酸エチルの潜在的含有量の評価【Powered by NICT】

Journal of Food Science, 2016

Research paper thumbnail of Design and Development of a Novel Dietetic and Sustainable Ice Cream Cookie Sandwich

Zenodo (CERN European Organization for Nuclear Research), Jun 15, 2019