Giancarlo Cravotto
University of Turin, Italy
Title: New advances in food safety by treatment with cavitational reactors and dielectric heating
Biography
Biography: Giancarlo Cravotto
Abstract
This report aims to highlight best practices in food safety and processing through the synergy of academia and industry in the development of green enabling technologies. In particular the use of cavitational reactors (ultrasound and hydrodynamic cavitation) and microwaves. These technologies combine food safety with process intensification. Typical processes under ultrasound are: emulsification, degassing, de-foaming, and extraction, while for dielectric heating: drying, cooking, defrosting. Of course scale up design, investment costs and environmental impact of new technologies requires multidisciplinary expertise. In the last three decades, several specific industrial applications of these technologies have been reported: flavour isolation, molecular encapsulation, enhanced hydrodistillation in lab and industrial scale, extraction in edible oils, fresh milk treatment and even in the degradation of allergens.