Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns.

Surface contamination with droplets containing bacteria is of concern in the food industry and other environments where hygiene control is essential. Deposition patterns after the drying of contaminated droplets is affected by numerous parameters. The present study evaluated the rate of evaporation and the shape of deposition patterns after the drying of water droplets on a panel of materials with different surface properties (topography, hydrophobicity).

Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes.

This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/kg with 10 s pulse width and 20 s pulse interval resulting in an average power of 167 and 222 W/kg) during the freezing process. The temperature profile was monitored during the freezing process, and the microstructure was examined using X-ray micro-tomography and cryo-SEM.

Assessment of freeze damage in fruits and vegetables.

Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance.