Martedì 03/05/2022 ore 11:30-13:30 in Aula A2 SAFE, nell’ambito del Corso di Laurea in Tecnologie Alimentari durante il Corso di “Ingegneria per le produzioni alimentari: Modulo di Macchine e impianti per le industrie alimentari” del prof. Di Renzo e prof. Genovese, il prof. Carlos Manuel Marques Ribeiro dell’Instituto Politécnico de Beja (Laboratórios de Ensino e Investigação de Indústrias Alimentares), Portogallo, terrà un seminario dal titolo: Drying of some medicinal and aromatic plants
Di seguito l’abstract del seminario:
The production of medicinal and aromatic plants (MAP) has recently had a growing interest in Portugal, and especially in the Alentejo region. In this context, dried plants stand out. Although MAP drying has traditionally been carried out in Alentejo, this commercial larger activity has faced some challenges, namely in the application of the drying operation in order to obtain safe products while preserving as much as possible the natural properties valued by consumers. At the same time, a tradeoff is necessary between the fair return for producers and affordable prices for consumers. A brief introduction is made to basic concepts of psychrometry, the relationship between water and food stability, and a discussion is made on the influence of several parameters on drying time and quality of dried MAP, some types of dryers for MAP, and issues related to the safety and hygiene of dried MAP.