Uso di CO2 supercritica per l'essiccazione di alimenti e confronto con altre tecnologie

This master's thesis investigates the application of supercritical carbon dioxide (SCCO2) drying for apple preservation and compares its efficacy with traditional drying methods. The study aims to develop a comprehensive understanding of SCCO2 drying and its potential advantages over classic technologies. The main objective of the study is Technology Comparison of SCCO2 drying with conventional drying methods such as air drying and freeze drying. The study assesses the quality attributes of dried apples obtained through each technique and compares the results Parameters analysed are mostly physical properties such us water retention capacity, fat retention, shrinkage , and re-hydration curves. The research was conducted through strict experimental procedures with different plants, equipment and operative conditions in lab scale. This study contributes valuable insights into the potential of SCCO2 drying as an innovative and sustainable technology for food preservation, especially for delicate fruits like apples, considering the re-use of CO2 reducing the environmental impact. The findings provide a basis for informed decisions regarding food processing and preservation in both industrial and consumer contexts. In conclusion the master's thesis offers a comprehensive analysis of SCCO2 drying as a cutting-edge technology for apple drying, shedding light on its advantages and potential applications in the food industry. The results how how it is an effective alternative with intermediate results ,better results than air drying but not as good as freeze drying. It is a compromise that could be however developed and studied in depth to be then implemented industrially.