Enrico Cini
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Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation Open
BACKGROUND Chestnut flour plays an important role in the production of bread, bakery products, and gluten‐free foods. Most of the references in the literature focus on the drying process itself and not on the effects of the drying and mill…
View article: Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition
Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition Open
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim o…
Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality Open
Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil. For this reason, improvements in…
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato) Open
Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps for…
Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production Open
Extra virgin olive oil is considered worldwide as one of the most important products, a standard bearer of the Mediterranean diet. Despite this, the production chain of extra virgin olive oil generates four times more waste than quantity o…
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality Open
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present signifi…
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies Open
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant t…
Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach Open
This paper suggests an approach based on usability engineering, used to assess the usability of machines and plants in the agrofood industry, aiming to enhance machines efficacy, efficiency and safety with a development focused on users’ n…
Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains Open
Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two d…
Strategies to improve the performances of bakery products made from ancient wheat’s Open
The growing consumers’ attention regarding the inclusion of foods able to provide health benefits in one’s diet, is currently a theme of fundamental importance. Between these products, ancient wheat’s and whole wheat flours seem to be the …
Towards the environmental sustainability assessment for the viticulture Open
During the last decades in Italy the wine sector focused on the environmental sustainability of the production processes, including the agricultural, the agro-industrial and the packaging phases. Recent surveys highlighted that the wine co…
A Device for the Monitoring of the Cap Buoyancy During the Red Grapes Fermentation Open
The pomace cap formation during the red grape fermentation is widely described in literature. However, the measurement of the cap buoyancy is a less debated issue despite it affects several oenological practices. Particularly, it could aff…
RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE Open
The aim of this work is the application of vis/NIR spectroscopy in order to correlate spectral data acquired on intact olives just before or in pastes during the milling process, to the crucial parameters for the optimization of the proces…
ExpIoitation of technoIogical innovations along the olive oiI milling processr an optimization of the pIant performance Open
This work aims to evaluate the production process of olive oil in tems of production yield and reducing waste of by-products with a view to enhancing the economic savlngs without leaving out the quality aspects. Some solutions in different…