RAPID AND INNOVATIVE PROCESS FOR HYDRATION AND AROMATIZATION OF DRIED LEGUMES BY USING THE NAVIGLIO EXTRACTOR
D. Naviglio - S. Albarella - G. La Rocca - L. Le Grottaglie - T. Musella - A. Santini -
C. Boccia - F. Giannattasio
Legumes that are necessarly dried to guarantee their conservation for a long time, before being used in foodstuff, then need to be re-hydrated. This procedure is done basically in the same way both in the home made or industrial re-hydration processes, and it is commonly realized by maceration of the legumes by immersion in water for 10-12 hours to allow the complete absorption of the maximum quantity of water.
The industrial processing, after the water re-hydration step, requires a sterilization step followed by a packaging step. Considering that during the re-hydration process the quality of the legumes can lower both from a rheological, chemical and microbiological points of view, many studies are reported in the literature with the aim of proposing procedures of re-hydration alternative to water immersion and that are capable of not altering or diminishing the quality of the final product.
In this paper, after a review of the exhisting methods described in the literature for the re-hydration and processing of legumes, a new fast and innovative process or re-hydration of the legumes is proposed. This process uses a rapid solid-liquid dynamic extraction realized by using the Naviglio Extractor technology.

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CAROB PROCESSING IN SICILY: TECHNOLOGICAL ASPECTS AND PRODUCTS
G. Savarino - R.N. Barbagallo
Locust (Ceratonia siliqua L.) is an evergreen tree which is widely cultivated or naturally grown in the Mediterranean area. The species belongs to the Cesalpinaceae sub-family of the family Leguminoseae (syn Fabaceae). The fruits are normally used after crushing to separate seed and pulp, and the seed endosperm is processed to obtain a mucilaginous gum, which is then used in a wide range of commercial food products as a thickener and stabilizer. Contrary to other traditional crops, there is now an increasing demand for the carob derivates produced in the Sicilian province of Ragusa and Siracusa, which represents a potential benefit to farmers and a diversification of farm incomes. Cesalpinia Food preserves and enhances locust crop in Sicily, giving several carob products and by-products obtained industrially from its beans (pulp, flour from pulp, seed gum, natural carob) and interesting for several purposes, particularly in confectionery, as thickeners and alternative to cacao. This study presents a detailed description of carob processing and its role in product formulation, with particular attention to the traceability system applied to food safety by Cesalpinia Food.

496: 36

APPLICATION OF ANALYTICAL METHODS TO DETERMINE MILDLY DEODORIZED OLIVE OILS IN COMMERCIAL EXTRA VIRGIN OLIVE OILS
A. Bendini - L. Cerretani - E. Valli - G. Lercker - C. Mazzini
The deodorization of low quality virgin olive oils applying a “mild” technology, is a current fraud: the olive oils obtained from this illegal treatment, under vacuum and at low temperatures, may be mixed with extra virgin olive oils (EV). This adulterated product is characterized by a chemical composition very similar to a genuine EV. In this work, to confirm the presence of mildly deodorized olive oils in oils sold as EV, an analytical method recently proposed by some Italian and Spanish researchers was applied to several commercial samples. This not official method (but temporarily recommended by IOC) is based on the gas-chromatographic determination of methyl and ethyl esters of fatty acids (alkyl esters). Moreover, analysis of water content and volatile compounds were carried out on samples. In fact, according to previous experimental observations, both the water amount and the volatile profile changed as a consequence of mild deodorization.

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CLOSTRIDIA AND BLOWING OF VACUUM PACKAGED MEATS
C. Cantoni - S. Milesi

A brief review on psychrotolerant Clostridium, which are responsible for blowing in vacuum packed meats, has been reported. The methods of isolation and identification have also been, reported C. Esther teticum has been revealed as the cause in an investigated episode.

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DEPARTMENTS

ARS ALIMENTARIA

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OVERVIEW ON OIL

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CONFERENCE REPORT (OILS+FATS)

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MACHINES & EQUIPMENT

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ANALYSIS & CONTROL

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PACKAGING

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PRODUCTS

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HYGIENE & ENVIRONMENT

496: 106

FOOD SAFETY

496: 108

REPORTAGE

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MARKETING

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NEWS

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DIARY

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BOOKS

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BIBLIOGRAPHY

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ADVERTISERS’ LIST

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COMPANIES’ ADDRESS

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