The thesis here described aims at designing a new food preservation system for the domestic context that improves the preservation of organoleptic properties. Currently, the concept of conservation is related to refrigeration and freezing principles, however, the cold chain shows some limitations in terms of food safety and convenience. Concerning the preservation of cooked foods, the cold chain imposes severe temperature changes, high use of energy and is responsible for several negative and dangerous aspects on the quality of the food, if the process is not carried out safely. The heat chain is usually related to cooking alone, however, its potential as a method of preserving cooked foods is explained within the elaborate. It allows to conserve and consume meals without traumatic temperature changes while maintaining the nutritional values, textures and colors, with the advantage of avoiding the passage through the critical temperature range of bacterial proliferation, present with the cold chain. By integrating the hot chain with the cold chain, the aim is to design a product that ensures food stored safely and functionally for the practical needs of the consumer. The advantages of the two conservation systems are thus exploited for optimal organoleptic preservation: the heat, ideal to keep cooked food ready for use, for medium-short periods, while the cold chain remains suitable for the preservation of raw food to be processed, over longer periods.
La tesi qui descritta ha come obiettivo la progettazione di un nuovo sistema di conservazione alimentare per il contesto domestico che migliori la preservazione delle proprietà organolettiche. Attualmente, il concetto della conservazione riconduce alla refrigerazione e alla congelazione, tuttavia la catena del freddo mostra alcuni limiti sia in merito di sicurezza alimentare che di praticità. In merito all conservazione di cibi cotti, la catena del freddo impone forti sbalzi termici, un alto impiego di energia e porta con sé una serie di aspetti negativi e pericolosi sulla qualità dell’alimento, qualora il processo non venisse effettuato in sicurezza. La catena del caldo viene abitualmente ricondotta alla sola cottura, tuttavia, all’interno dell’elaborato ne viene mostrato il potenziale come metodo di conservazione di cibi cotti. Essa permette di conservare e consumare pasti senza traumatici sbalzi termici mantenendo integri i valori nutrizionali, le consistenze ed i colori, col vantaggio di evitarne i passaggi attraverso la zona critica di proliferazione batterica, presenti con la catena del freddo ed ottimizzando tempo ed energia. Mediante l’integrazione della catena del caldo con quella del freddo si vuole realizzare un prodotto che assicuri cibi conservati in modo sicuro e funzionale all’esigenze pratiche del consumatore. Vengono così sfruttati i pregi dei due sistemi di conservazione per una ottimale preservazione organolettica, il caldo ideale per mantenere cibi cotti, pronti per l’uso, per periodi medio-brevi, mentre la catena del freddo rimane adatta a conservazioni di cibi crudi o ancora da processare, su tempi piuttosto lunghi.
Heisskalt. Development of a food preservation household appliance
Teichert, Matteo Michael
2019/2020
Abstract
The thesis here described aims at designing a new food preservation system for the domestic context that improves the preservation of organoleptic properties. Currently, the concept of conservation is related to refrigeration and freezing principles, however, the cold chain shows some limitations in terms of food safety and convenience. Concerning the preservation of cooked foods, the cold chain imposes severe temperature changes, high use of energy and is responsible for several negative and dangerous aspects on the quality of the food, if the process is not carried out safely. The heat chain is usually related to cooking alone, however, its potential as a method of preserving cooked foods is explained within the elaborate. It allows to conserve and consume meals without traumatic temperature changes while maintaining the nutritional values, textures and colors, with the advantage of avoiding the passage through the critical temperature range of bacterial proliferation, present with the cold chain. By integrating the hot chain with the cold chain, the aim is to design a product that ensures food stored safely and functionally for the practical needs of the consumer. The advantages of the two conservation systems are thus exploited for optimal organoleptic preservation: the heat, ideal to keep cooked food ready for use, for medium-short periods, while the cold chain remains suitable for the preservation of raw food to be processed, over longer periods.File | Dimensione | Formato | |
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2021_06_Matteo_Michael_Teichert_02.pdf
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https://hdl.handle.net/10589/176158