Lineas de investigacion

Innovative Processes and Food Quality (INNOTECHFOOD)

Description

Objetives

  • The main objective of our research group is to explore innovative processes to improve food preservation. The ultimate goal is to extend the shelf-life and preserve the quality of foods, considering microbial, organoleptic and nutritional aspects.

Research Lines

  • Electromagnetic freezing
  • Hyperbaric food storage
  • High-pressure food processing 
Capacidades

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

Projects, Contracts, Agreements

FEDER projects

Biopolymer-based emulsions with controlled lipid digestibility for development of functional meat products as a strategy to manage Type 3

Main Researcher: S. Cofrades y J. Benedí / Start Date: 01/01/2020 / End Date: 12/31/2023 / Institution: MCIU/AEI/ERDF, EU / Reference number: PID2019-103872RB-I00
Research Group: Innovative Processes and Food Quality (INNOTECHFOOD)


PhD Thesis, Master's Thesis and Degree Thesis

Display PhD Thesis, Master's Thesis and Degree Thesis

Tesis Doctoral: Characterization of electromagnetic freezing in food matrixes and model food. (2017)

Author: Antonio Carlos Rodríguez Plaza / Director: José Antonio Cobos Márquez y Pedro Dimas Sanz Martínez

Institution: Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingenieros Industriales, Departamento de Automática, Ingeniería Eléctrica y Electrónica e Informática Industrial

Tesis Doctoral: Hyperbaric storage of foods at room temperature: Characterization in strawberry juice. (2015)

Author: Ana María Bermejo Prada / Director: Laura Otero García y Bérengère Guignon

Institution: Universidad Complutense de Madrid, Facultad de Veterinaria