Description
Skills
- Food freezing using innovative technologies: Electromagnetic freezing. High-pressure assisted freezing.
- Characterization of innovative food freezing processes. Analysis of supercooling and freezing kinetics. Effects on the quality of frozen food.
- High pressure treatments, even under non-conventional conditions
- Hyperbaric storage of foods both at room and at low temperatures
- Characterization of innovative techniques for food processing and preservation under pressure
- Experimental determination of thermophysical properties of liquids under pressure
- Building, solution, and validation of mathematical models focused on food technology.
Patents
- Método de crioconcentración de líquidos. 200930167. No licenciada. 2009. Laura Otero García, Pedro D. Sanz Martínez y Bérengère Guignon.
- Dispositivo no invasivo para determinar la temperatura y el contenido en hielo de un alimento congelado. 200700204. No licenciada. 2007. Cristina Aparicio Peña, Antonio D. Molina-García, Laura Otero García, Bérengère Guignon y Pedro D. Sanz Martínez.
- Procedimiento para la protección y estabilización del color de carnes y productos elaborados de carne, frescos, marinados o parcialmente deshidratados, tratados por alta presión. 200600735. Licenciada. 2006. Jacint Arnau Arboix, Pere Gou Boto, Josep María Monfort Bolívar, Pedro D. Sanz Martínez, Antonio D. Molina-García, Laura Otero García, Pedro Pablo Fernández Andrés, Buenaventura Guamis Gómez, Xavier Espuña Soler y Narcís Grebol Massot.
Personnel
Group Leader:
Members:
Contact:
- 91 549 23 00 ext. 231222
- l.otero@ictan.csic.es
Keywords
Innovative High Pressure, Food classification, Pressure + subzero Tª, Innovative Freezing, Physical Properties in situ, Mathematical Modeling
Publications
- Otero, L., Rodríguez, A C, Sanz, PD. Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions. Journal of Food Engineering, 273: 109822 (2020). DOI: 10.1016/j.jfoodeng.2019.109822
- Otero, L, Pérez-Mateos, M, Holgado, F, Márquez-Ruiz, G, López-Caballero, ME. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomberscombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41-50 (2019). DOI: 10.1016/j.ifset.2018.05.003
- Fernández-Martín, F, Pérez-Mateos, M, Dadashi, S, Gómez-Guillén, CM, Sanz, PD. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk. Innovative Food Science and Emerging Technologies 49, 176-183 (2018). DOI: 10.1016/j.ifset.2017.11.006
- Otero, L, Pérez-Mateos, M, López-Caballero, ME. Hyperbaric cold storage versus conventional refrigeration for extending the shelf life of hake loins. Innovative Food Science and Emerging Technologies, 41,19-25 (2017). DOI: 10.1016/j.ifset.2017.01.003
- Bermejo-Prada, A, Colmant, A, Otero, L, Guignon, B. Industrial viability of the hyperbaric method to store perishable foods at room temperature. Journal of Food Engineering, 19, 76-85 (2017). DOI: 10.1016/j.jfoodeng.2016.08.014
- Otero, L, Rodríguez, AC, Pérez-Mateos, M, Sanz, PD. Effects of magnetic fields on freezing: Application to biological products. Comprehensive Reviews in Food Science and Food Safety,15(3), 646-667 (2016). DOI: 10.1111/1541-4337.12202