Campus Moncloa

Main research lines

• Analysis of the opportunities by using high hydrostatic pressure on food
  Objetives: -Feasibility studies about new food preservation processes under high pressure: zero temperatures, prolonged storage under pressure, combined processes at high pressure and high temperature. Effects on the quality of food: microstructure, texture, color and holding water capacity. -Treatments as high pressure, even under no conventional conditions.
  Methodologies: Experimental and mathematical modeling.
• Physical properties of food at high pressure and mathematical modeling of processes
  Objetives: -Measurement of the temperature variation due to adiabatic heat compression during processing with high pressure. -Experimental determination of physical properties in liquids at atmospheric pressure and under high hydrostatic pressure, depending on pressure and temperature: sound velocity, thermal conductivity, density, compressibility coefficients, thermal expansion coefficient and the specific heat. -Experimental determination of the phase diagrams at high pressure. -Prediction of physical properties and phase diagrams of food by mathematical models. -Creation, resolution and validation of mathematical models of processes in food technology: high pressure processing and freezing.
  Methodologies: Experimental and mathematical modeling.
• Applications of electronic nose based on mass spectrometry (MS-Enose) in food
  Objetives: -Obtaining food classification models based on the chemical fingerprint spectral (m / z) of volatile compounds (direct or derivatized) in order to predict the behavior of unknown samples.
  Methodologies: Experimental and mathematical modeling.
• Analysis of innovative food freezing systems
  Objetives: -Characterization of innovative food freezing: high pressure and CAS technology. Effect on food quality: microstructure, texture, water holding capacity, drip losses and color after thawing.
  Methodologies: Experimental and mathematical modeling.