Biohydrogen production from food industry waste by suspended and immobilized thermophylic bacteria

This work describes hydrogen production by anaerobic digestion of glucose, molasses and milk whey by 4 thermophilic Thermotoga strains. In the attached-cell tests, the biofilm support characterized by the highest specific surface resulted in the best H2 rate. All the Thermotoga strains examined (T. neapolitana, T. maritima, T. naphtophila, T. petrophila) could produce H2 from glucose, molasses and milk whey, both in suspended- and attached-cell tests. With all the three substrates, the best performances were obtained with T. neapolitana. Some tests were conducted out to select the optimal carrier for the attached-cell conditions. 4 types of carrier were tested: 3 sintered glass carriers and a ceramic one; the chosen carrier was Biomax.

Applications of infrared thermography in the food industry

In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, storage and sales is an essential process in the food industry network. This tool can minimize the human error during the control of heat operation, and reduce the costs with personal. In this thesis the application of infrared thermography (IRT) was studies for different products that need a thermal process during the food processing. The background of thermography was presented, and also some of its applications in food industry, with the benefits and limits of applicability. The measurement of the temperature of the egg shell during the heat treatment in natural convection and with hot-air treatment was compared with the calculated temperatures obtained by a simplified finite element model made in the past. The complete process shown a good results between calculated and observed temperatures and we can say that this technique can be useful to control the heat treatments for decontamination of egg using the infrared thermography. Other important application of IRT was to determine the evolution of emissivity of potato raw during the freezing process and the control non-destructive control of this process. We can conclude that the IRT can represent a real option for the control of thermal process from the food industry, but more researches on various products are necessary.

Pet food: quality and quality improvement

Today’s pet food industry is growing rapidly, with pet owners demanding high-quality diets for their pets. The primary role of diet is to provide enough nutrients to meet metabolic requirements, while giving the consumer a feeling of well-being. Diet nutrient composition and digestibility are of crucial importance for health and well being of animals. A recent strategy to improve the quality of food is the use of “nutraceuticals” or “Functional foods”. At the moment, probiotics and prebiotics are among the most studied and frequently used functional food compounds in pet foods. The present thesis reported results from three different studies. The first study aimed to develop a simple laboratory method to predict pet foods digestibility. The developed method was based on the two-step multi-enzymatic incubation assay described by Vervaeke et al. (1989), with some modification in order to better represent the digestive physiology of dogs. A trial was then conducted to compare in vivo digestibility of pet-foods and in vitro digestibility using the newly developed method. Correlation coefficients showed a close correlation between digestibility data of total dry matter and crude protein obtained with in vivo and in vitro methods (0.9976 and 0.9957, respectively). Ether extract presented a lower correlation coefficient, although close to 1 (0.9098). Based on the present results, the new method could be considered as an alternative system of evaluation of dog foods digestibility, reducing the need for using experimental animals in digestibility trials. The second parte of the study aimed to isolate from dog faeces a Lactobacillus strain capable of exert a probiotic effect on dog intestinal microflora. A L. animalis strain was isolated from the faeces of 17 adult healthy dogs..The isolated strain was first studied in vitro when it was added to a canine faecal inoculum (at a final concentration of 6 Log CFU/mL) that was incubated in anaerobic serum bottles and syringes which simulated the large intestine of dogs. Samples of fermentation fluid were collected at 0, 4, 8, and 24 hours for analysis (ammonia, SCFA, pH, lactobacilli, enterococci, coliforms, clostridia). Consequently, the L. animalis strain was fed to nine dogs having lactobacilli counts lower than 4.5 Log CFU per g of faeces. The study indicated that the L animalis strain was able to survive gastrointestinal passage and transitorily colonize the dog intestine. Both in vitro and in vivo results showed that the L. animalis strain positively influenced composition and metabolism of the intestinal microflora of dogs. The third trail investigated in vitro the effects of several non-digestible oligosaccharides (NDO) on dog intestinal microflora composition and metabolism. Substrates were fermented using a canine faecal inoculum that was incubated in anaerobic serum bottles and syringes. Substrates were added at the final concentration of 1g/L (inulin, FOS, pectin, lactitol, gluconic acid) or 4g/L (chicory). Samples of fermentation fluid were collected at 0, 6, and 24 hours for analysis (ammonia, SCFA, pH, lactobacilli, enterococci, coliforms). Gas production was measured throughout the 24 h of the study. Among the tested NDO lactitol showed the best prebiotic properties. In fact, it reduced coliforms and increased lactobacilli counts, enhanced microbial fermentation and promoted the production of SCFA while decreasing BCFA. All the substrates that were investigated showed one or more positive effects on dog faecal microflora metabolism or composition. Further studies (in particular in vivo studies with dogs) will be needed to confirm the prebiotic properties of lactitol and evaluate its optimal level of inclusion in the diet.

An assessment of the business value of traceability practices in the italian fishery processing industry

Traceability is often perceived by food industry executives as an additional cost of doing business, one to be avoided if possible. However, a traceability system can in fact comply the regulatory requirements, increase food safety and recall performance, improving marketing performances and, as well as, improving supply chain management. Thus, traceability affects business performances of firms in terms of costs and benefits determined by traceability practices. Costs and benefits affect factors such as, firms’ characteristics, level of traceability and ,lastly, costs and benefits perceived prior to traceability implementation. This thesis was undertaken to understand how these factors are linked to affect the outcome of costs and benefits. Analysis of the results of a plant level survey of the Italian ichthyic processing industry revealed that processors generally adopt various level of traceability while government support appears to increase the level of traceability and the expectations and actual costs and benefits. None of the firms’ characteristics, with the exception of government support, influences costs and level of traceability. Only size of firms and level of QMS certifications are linked with benefits while precision of traceability increases benefits without affecting costs. Finally, traceability practices appear due to the request from “external“ stakeholders such as government, authority and customers rather than “internal” factors (e.g. improving the firm management) while the traceability system does not provide any added value from the market in terms of price premium or market share increase.

Analisi delle preferenze per le diverse categorie di pomodoro trasformato nel food service

Il pomodoro è una delle colture principali del panorama agro-alimentare italiano e rappresenta un ingrediente base della tradizione culinaria nazionale. Il pomodoro lavorato dall’industria conserviera può essere trasformato in diverse tipologie merceologiche, che si differenziano in base alla tecniche di lavorazione impiegate ed alle caratteristiche del prodotto finito. la percentuale di spesa totale destinata all’acquisto di cibo fuori casa è in aumento a livello globale e l’interesse dell’industria alimentare nei confronti di questo canale di vendita è quindi crescente. Mentre sono numerose le indagine in letteratura che studiano i processi di acquisto dei consumatori finali, non ci sono evidenze di studi simili condotti sugli operatori del Food Service. Obiettivo principale della ricerca è quello di valutare le preferenze dei responsabili acquisti del settore Food Service per diverse tipologie di pomodoro trasformato, in relazione ad una gamma di attributi rilevanti del prodotto e di caratteristiche del cliente. La raccolta dei dati è avvenuta attraverso un esperimento di scelta ipotetico realizzato in Italia e alcuni mercati esteri. Dai risultati ottenuti dall’indagine emerge che i Pelati sono la categoria di pomodoro trasformato preferita dai responsabili degli acquisti del settore Food Service intervistati, con il 35% delle preferenze dichiarate nell'insieme dei contesti di scelta proposti, seguita dalla Polpa (25%), dalla Passata (20%) e dal Concentrato (15%). Dai risultati ottenuti dalla stima del modello econometrico Logit a parametri randomizzati è emerso che alcuni attributi qualitativi di fiducia (credence), spesso impiegati nelle strategie di differenziazione e posizionamento da parte dell’industria alimentare nel mercato Retail, possono rivestire un ruolo importante anche nell’influenzare le preferenze degli operatori del Food Service. Questo potrebbe quindi essere un interessante filone di ricerca da sviluppare nel futuro, possibilmente con l'impiego congiunto di metodologie di analisi basate su esperimenti di scelta ipotetici e non ipotetici.

Study of the effect of minor compounds on the oxidative stability and physical properties of bulk oil, oil-in-water emulsion, and food emulsions

Minor components are of particular interest due to their antioxidant and biological properties. Various classes of lipophilic minor components (plant sterols (PS) and α-tocopherol) were selected as they are widely used in the food industry. A Fast GC-MS method for PS analysis in functional dairy products was set up. The analytical performance and significant reduction of the analysis time and consumables, demonstrated that Fast GC-MS could be suitable for the PS analysis in functional dairy products. Due to their chemical structure, PS can undergo oxidation, which could be greatly impacted by matrix nature/composition and thermal treatments. The oxidative stability of PS during microwave heating was evaluated. Two different model systems (PS alone and in combination) were heated up to 30 min at 1000 W. PS degraded faster when they were alone than in presence of TAG. The extent of PS degradation depends on both heating time and the surrounding medium, which can impact the quality and safety of the food product destined to microwave heating/cooking. Many minor lipid components are included in emulsion systems and can affect the rate of lipid oxidation. The oxidative stability of oil-in-water (O/W) emulsions containing PS esters, ω-3 FA and phenolic compounds, were evaluated after a 14-day storage at room temperature. Due to their surface active character, PS could be particularly prone to oxidation when they are incorporated in emulsions, as they are more exposed to water-soluble prooxidants. Finally, some minor lipophilic components may increase oxidative stability of food systems due to their antioxidant activity. á-tocopherol partitioning and antioxidant activity was determined in the presence of excess SDS in stripped soybean O/W emulsions. Results showed that surfactant micelles could play a key role as an antioxidant carrier, by potentially increasing the accessibility of hydrophobic antioxidant to the interface.

Sistema per l'estrazione e purificazione di sostanze antiossidanti naturali nelle acque di vegetazione delle olive

The olive oil extraction industry is responsible for the production of high quantities of vegetation waters, represented by the constitutive water of the olive fruit and by the water used during the process. This by-product represent an environmental problem in the olive’s cultivation areas because of its high content of organic matter, with high value of BOD5 and COD. For that reason the disposal of the vegetation water is very difficult and needs a previous depollution. The organic matter of vegetation water mainly consists of polysaccharides, sugars, proteins, organic acids, oil and polyphenols. This last compounds are the principal responsible for the pollution problems, due to their antimicrobial activity, but, at the same time they are well known for their antioxidant properties. The most concentrate phenolic compounds in waters and also in virgin olive oils are secoiridoids like oleuropein, demethyloleuropein and ligstroside derivatives (the dialdehydic form of elenolic acid linked to 3,4-DHPEA, or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) and an isomer of the oleuropein aglycon (3,4-DHPEA-EA). The management of the olive oil vegetation water has been extensively investigated and several different valorisation methods have been proposed, such as the direct use as fertilizer or the transformation by physico-chemical or biological treatments. During the last years researchers focused their interest on the recovery of the phenolic fraction from this waste looking for its exploitation as a natural antioxidant source. At the present only few contributes have been aimed to the utilization for a large scale phenols recovery and further investigations are required for the evaluation of feasibility and costs of the proposed processes. The present PhD thesis reports a preliminary description of a new industrial scale process for the recovery of the phenolic fraction from olive oil vegetation water treated with enzymes, by direct membrane filtration (microfiltration/ultrafiltration with a cut-off of 250 KDa, ultrafiltration with a cut-off of 7 KDa/10 KDa and nanofiltration/reverse osmosis), partial purification by the use of a purification system based on SPE analysis and by a liquid-liquid extraction system (LLE) with contemporary reduction of the pollution related problems. The phenolic fractions of all the samples obtained were qualitatively and quantitatively by HPLC analysis. The work efficiency in terms of flows and in terms of phenolic recovery gave good results. The final phenolic recovery is about 60% respect the initial content in the vegetation waters. The final concentrate has shown a high content of phenols that allow to hypothesize a possible use as zootechnic nutritional supplements. The purification of the final concentrate have garanteed an high purity level of the phenolic extract especially in SPE analysis by the use of XAD-16 (73% of the total phenolic content of the concentrate). This purity level could permit a future food industry employment such as food additive, or, thanks to the strong antioxidant activity, it would be also use in pharmaceutical or cosmetic industry. The vegetation water depollutant activity has brought good results, as a matter of fact the final reverse osmosis permeate has a low pollutant rate in terms of COD and BOD5 values (2% of the initial vegetation water), that could determinate a recycling use in the virgin olive oil mechanical extraction system producing a water saving and reducing thus the oil industry disposal costs .

Advances in understanding of osmotic dehydration and vacuum impregnation of fruits

Osmotic Dehydration and Vacuum Impregnation are interesting operations in the food industry with applications in minimal fruit processing and/or freezing, allowing to develop new products with specific innovative characteristics. Osmotic dehydration is widely used for the partial removal of water from cellular tissue by immersion in hypertonic (osmotic) solution. The driving force for the diffusion of water from the tissue is provided by the differences in water chemical potential between the external solution and the internal liquid phase of the cells. Vacuum Impregnation of porous products immersed in a liquid phase consist of reduction of pressure in a solid-liquid system (vacuum step) followed by the restoration of atmospheric pressure (atmospheric step). During the vacuum step the internal gas in the product pores is expanded and partially flows out while during the atmospheric step, there is a compression of residual gas and the external liquid flows into the pores (Fito, 1994). This process is also a very useful unit operation in food engineering as it allows to introduce specific solutes in the tissue which can play different functions (antioxidants, pH regulators, preservatives, cryoprotectants etc.). The present study attempts to enhance our understanding and knowledge of fruit as living organism, interacting dynamically with the environment, and to explore metabolic, structural, physico-chemical changes during fruit processing. The use of innovative approaches and/or technologies such as SAFES (Systematic Approach to Food Engineering System), LF-NMR (Low Frequency Nuclear Magnetic Resonance), GASMAS (Gas in Scattering Media Absorption Spectroscopy) are very promising to deeply study these phenomena. SAFES methodology was applied in order to study irreversibility of the structural changes of kiwifruit during short time of osmotic treatment. The results showed that the deformed tissue can recover its initial state 300 min after osmotic dehydration at 25 °C. The LF-NMR resulted very useful in water status and compartmentalization study, permitting to separate observation of three different water population presented in vacuole, cytoplasm plus extracellular space and cell wall. GASMAS techniques was able to study the pressure equilibration after Vacuum Impregnation showing that after restoration of atmospheric pressure in the solid-liquid system, there was a reminding internal low pressure in the apple tissue that slowly increases until reaching the atmospheric pressure, in a time scale that depends on the vacuum applied during the vacuum step. The physiological response of apple tissue on Vacuum Impregnation process was studied indicating the possibility of vesicular transport within the cells. Finally, the possibility to extend the freezing tolerance of strawberry fruits impregnated with cryoprotectants was proven.

Applicazioni industriali e di ricerca della spettroscopia NIR per la valutazione di indici qualitativi di prodotti alimentari

In the present work qualitative aspects of products that fall outside the classic Italian of food production view will be investigated, except for the apricot, a fruit, however, less studied by the methods considered here. The development of computer systems and the advanced software systems dedicated for statistical processing of data, has permitted the application of advanced technologies including the analysis of niche products. The near-infrared spectroscopic analysis was applied to the chemical industry for over twenty years and, subsequently, was applied in food industry with great success for non-destructive in line and off-line analysis. The work that will be presented below range from the use of spectroscopy for the determination of some rheological indices of ice cream applications to the characterization of the main quality indices of apricots, fresh dates, determination of the production areas of pistachio. Next to the spectroscopy will be illustrated different methods of multivariate analysis for spectra interpretation or for the construction of qualitative models of estimation. The thesis is divided into four separate studies that consider the same number of products. Each one of it is introduced by its own premise and ended with its own bibliography. This studies are preceded by a general discussion on the state of art and the basics of NIR spectroscopy.

Organic fertilization of peach trees: implication on nitrogen availability, root growth and carbon distribution within plant

In the last years, sustainable horticulture has been increasing; however, to be successful this practice needs an efficient soil fertility management to maintain a high productivity and fruit quality standards. For this purpose composted organic materials from agri-food industry and municipal solid waste has been used as a source to replace chemical fertilizers and increase soil organic matter. To better understand the influence of compost application on soil fertility and plant growth, we carried out a study comparing organic and mineral nitrogen (N) fertilization in micro propagated plants, potted trees and commercial peach orchard with these aims: 1. evaluation of tree development, CO2 fixation and carbon partition to the different organs of two-years-old potted peach trees. 2. Determination of soil N concentration and nitrate-N effect on plant growth and root oxidative stress of micro propagated plant after increasing rates of N applications. 3. Assessment of soil chemical and biological fertility, tree growth and yield and fruit quality in a commercial orchard. The addition of compost at high rate was effective in increasing CO2 fixation, promoting root growth, shoot and fruit biomass. Furthermore, organic fertilizers influenced C partitioning, favoring C accumulation in roots, wood and fruits. The higher CO2 fixation was the result of a larger tree leaf area, rather than an increase in leaf photosynthetic efficiency, showing a stimulation of plant growth by application of compost. High concentrations of compost increased total soil N concentration, but were not effective in increasing nitrate-N soil concentration; in contrast mineral-N applications increased linearly soil nitrate-N, even at the lowest rate tested. Soil nitrate-N concentration influenced positively plant growth at low rate (60- 80 mg kg-1), whereas at high concentrations showed negative effects. In this trial, the decrease of root growth, as a response to excessive nitrate-N soil concentration, was not anticipated by root oxidative stress. Continuous annual applications of compost for 10 years enhanced soil organic matter content and total soil N concentration. Additionally, high rate of compost application (10 t ha-1 year-1) enhanced microbial biomass. On the other hand, different fertilizers management did not modify tree yield, but influenced fruit size and precocity index. The present data support the idea that organic fertilizers can be used successfully as a substitute of mineral fertilizers in fruit tree nutrient management, since they promote an increase of soil chemical and biological fertility, prevent excessive nitrate-N soil concentration, promote plant growth and potentially C sequestration into the soil.

Sistemi innovativi per il miglioramento della qualità e della sicurezza degli alimenti

Nell’attuale contesto, caratterizzato da un’elevata attenzione alla qualità e alla sicurezza degli alimenti e alle soluzioni tese a garantirli, l’implementazione di sistemi microelettronici per il controllo del prodotto attraverso supporti miniaturizzati e a basso costo può risultare un’opportunità strategica. Oggetto della ricerca di dottorato sono stati lo studio dell’utilizzo di sensori e strumentazione innovativi per la misurazione ed il controllo di parametri ambientali di conservazione di prodotti alimentari e per la loro identificazione mediante la tecnologia della radiofrequenza. Allo scopo è stato studiato il contesto in cui operano gli attori principali della filiera agroalimentare ed è stata sviluppata un’idea di etichetta progettata per essere in grado di emettere attivamente segnale di allarme in caso di necessità (etichetta RFID intelligente semi-passiva). Il prototipo di chip, realizzato in via sperimentale, è stato validato positivamente, sia come strumento di misura, sia in termini di prestazione nel caso studio del monitoraggio della conservazione di un prodotto alimentare in condizioni controllate di temperatura e radiazione luminosa. Le significative evidenze analitiche di reazioni di degradazione dello stato qualitativo del prodotto, quali analisi di pH e colore, raccolte durante il periodo di osservazione di 64 giorni, hanno trovato riscontro con le misure rilevate dal chip prototipo. I risultati invitano ad individuare un partner industriale, con il quale sperimentare l’applicazione della tecnologia proposta.

Sicurezza dei prodotti alimentari e la responsabilità civile nell'Unione europea e negli Stati Uniti: tecniche a confronto

Le profonde trasformazioni che hanno interessato l’industria alimentare, unitamente alle accresciute capacità delle scienze mediche ed epidemiologiche di individuare nessi causali tra il consumo di determinate sostanze e l’insorgere di patologie, hanno imposto al legislatore di intervenire nella materia della c.d. sicurezza alimentare mettendo in atto sistemi articolati e complessi tesi a tutelare la salute dei consociati. Quest’ultimo obiettivo viene perseguito, da un lato, mediante disposizioni di natura pubblicistica e di carattere preventivo e, dall’altro lato, dallo strumento della responsabilità civile. Le due prospettive di tutela della salute delle persone costituiscono parti distinte ma al tempo stesso fortemente integrate in una logica unitaria. Questa prospettiva emerge chiaramente nel sistema statunitense: in quel ordinamento la disciplina pubblicistica della sicurezza degli alimenti – definita dalla Food and Drug Administration – costituisce un punto di riferimento imprescindibile anche quando si tratta di stabilire se un prodotto alimentare è difettoso e se, di conseguenza, il produttore è chiamato a risarcire i danni che scaturiscono dal suo utilizzo. L’efficace sinergia che si instaura tra la dimensione pubblicistica del c.d. Public Enforcement e quella risarcitoria (Private Enforcement) viene ulteriormente valorizzata dalla presenza di efficaci strumenti di tutela collettiva tra i quali la class action assume una importanza fondamentale. Proprio muovendo dall’analisi del sistema statunitense, l’indagine si appunta in un primo momento sull’individuazione delle lacune e delle criticità che caratterizzano il sistema nazionale e, più in generale quello comunitario. In un secondo momento l’attenzione si focalizza sull’individuazione di soluzioni interpretative e de iure condendo che, anche ispirandosi agli strumenti di tutela propri del diritto statunitense, contribuiscano a rendere maggiormente efficace la sinergia tra regole preventive sulla sicurezza alimentare e regole risarcitorie in materia di responsabilità del produttore.

Sistemi per la produzione di enzimi industriali finalizzati alla valorizzazione di scarti agroalimentari

La demolizione idrolitica delle pareti cellulari delle piante tramite enzimi lignocellulosici è quindi uno degli approcci più studiati della valorizzazione di scarti agricoli per il recupero di fitochimici di valore come secondary chemical building block per la chimica industriale. White rot fungi come il Pleurotus ostreatus producono una vasta gamma di enzimi extracellulari che degradano substrati lignocellulosici complessi in sostanze solubili per essere utilizzati come nutrienti. In questo lavoro abbiamo studiato la produzione di diversi tipi di enzimi lignocellulosici quali cellulase, xilanase, pectinase, laccase, perossidase e arylesterase (caffeoilesterase e feruloilesterase), indotte dalla crescita di Pleurotus ostreatus in fermentazione allo stato solido (SSF) di sottoprodotti agroalimentari (graspi d’uva, vinaccioli, lolla di riso, paglia di grano e crusca di grano) come substrati. Negli ultimi anni, SSF ha ricevuto sempre più interesse da parte dei ricercatori, dal momento che diversi studi per produzioni di enzimi, aromi, coloranti e altre sostanze di interesse per l' industria alimentare hanno dimostrato che SSF può dare rendimenti più elevati o migliorare le caratteristiche del prodotto rispetto alla fermentazione sommersa. L’utilizzo dei sottoprodotti agroalimentari come substrati nei processi SSF, fornisce una via alternativa e di valore, alternativa a questi residui altrimenti sotto/o non utilizzati. L'efficienza del processo di fermentazione è stato ulteriormente studiato attraverso trattamenti meccanici di estrusione del substrato , in grado di promuovere il recupero dell’enzima e di aumentare l'attività prodotta. Le attività enzimatiche prodotte dalla fermentazione sono strettamente dipendente della rimozione periodica degli enzimi prodotti. Le diverse matrici vegetali utilizzate hanno presentato diversi fenomeni induttivi delle specifiche attività enzimatiche. I processi SSF hanno dimostrato una buona capacità di produrre enzimi extracellulari in grado di essere utilizzati successivamente nei processi idrolitici di bioraffinazione per la valorizzazione dei prodotti agroalimentari.

Electric techniques for the assessment of quality parameters of foodstuffs

In food industry, quality assurance requires low cost methods for the rapid assessment of the parameters that affect product stability. Foodstuffs are complex in their structure, mainly composed by gaseous, liquid and solid phases which often coexist in the same product. Special attention is given to water, concerned as natural component of the major food product or as added ingredient of a production process. Particularly water is structurally present in the matrix and not completely available. In this way, water can be present in foodstuff in many different states: as water of crystallization, bound to protein or starch molecules, entrapped in biopolymer networks or adsorbed on solid surfaces of porous food particles. The traditional technique for the assessment of food quality give reliable information but are destructive, time consuming and unsuitable for on line application. The techniques proposed answer to the limited disposition of time and could be able to characterize the main compositional parameters. Dielectric interaction response is mainly related to water and could be useful not only to provide information on the total content but also on the degree of mobility of this ubiquitous molecule in different complex food matrix. In this way the proposal of this thesis is to answer at this need. Dielectric and electric tool can be used for the scope and led us to describe the complex food matrix and predict food characteristic. The thesis is structured in three main part, in the first one some theoretical tools are recalled to well assess the food parameter involved in the quality definition and the techniques able to reply at the problem emerged. The second part explains the research conducted and the experimental plans are illustrated in detail. Finally the last section is left for rapid method easily implementable in an industrial process.

L'internazionalizzazione e le specializzazioni commerciali delle regioni italiane nel settore agroalimentare

Il presente lavoro si compone di tre capitoli, tra loro autonomi e allo stesso tempo intrinsecamente collegati. Nel primo capitolo si è voluto offrire una panoramica dello scenario agroalimentare italiano e della sua rilevanza nel sistema economico nazionale. Per fare ciò si è partiti da una disamina del contesto economico mondiale per poi centrare il discorso sull’andamento congiunturale dell’agroalimentare nazionale, analizzato secondo i principali indicatori macroeconomici. Successivamente vengono presentati gli attori del sistema agroalimentare, rilevando per ciascuno di essi le proprie specificità e tendenze. L’ultima parte del primo capitolo è un focus specifico sul ruolo giocato dall’agroalimentare italiano nel commercio e nei mercati internazionali. Nel secondo capitolo si è approntata una mappatura territoriale e per comparti delle principali specializzazioni commerciali del settore agroalimentare delle regioni italiane. Tramite l'utilizzo di appositi indici di specializzazione si è analizzata la realtà agroalimentare delle regioni italiane, mettendone in evidenza la struttura competitiva e approssimandola tramite l’analisi dei vantaggi comparati di cui gode. Infine, nel terzo capitolo, si è ampliato il campo d'analisi tentando di misurare il livello di internazionalizzazione delle regioni italiane, non solo in ambito agroalimentare, ma considerando l'intero sistema territoriale regionale. Si è tentato di fare ciò tramite tre strumenti: l’analisi delle componenti principali (PCA o ACP), il Mazziotta-Pareto Index e il Wroclaw taxonomic method. I risultati ottenuti tramite le tre modalità di elaborazione hanno permesso di approfondire la conoscenza del livello di internazionalizzazione registrato dalle regioni italiane, mettendo in luce ulteriori filoni di ricerca della tematica osservata.