This page has only limited features, please log in for full access.

Prof. Riccardo Guidetti
Department fo Agricultural and Environmental Sciences - Production, landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy

Basic Info


Research Keywords & Expertise

0 Food production plants
0 Life cycle thinking approach
0 Sustainability of new technology
0 Foodservice technology
0 Not destructive techniques for quality assessment

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

Riccardo Guidetti, graduated in Mechanical Engineering at the Polytechnic of Milan in 1992, after some professional experience in the biomedical field, in 1994 he entered the role of University Researchers in Agricultural Engineering and, form 2020, he is Full Professor at the University of Milan. His research has always been concerned with advanced technologies for the assessment of food quality (NIR techniques, analysis, Image, etc.); energy analysis and sustainable evaluations in the food industry; modeling of the catering sector. He has taught courses related to plant in the food industry (particularly design of winey and food service); he participated to different Congress and he is author of about eighty publications.

Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 29 April 2021 in Foods
Reads 0
Downloads 0

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

ACS Style

Alessia Pampuri; Andrea Casson; Cristina Alamprese; Carla Di Mattia; Amalia Piscopo; Graziana Difonzo; Paola Conte; Maria Paciulli; Alessio Tugnolo; Roberto Beghi; Ernestina Casiraghi; Riccardo Guidetti; Valentina Giovenzana. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods 2021, 10, 980 .

AMA Style

Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods. 2021; 10 (5):980.

Chicago/Turabian Style

Alessia Pampuri; Andrea Casson; Cristina Alamprese; Carla Di Mattia; Amalia Piscopo; Graziana Difonzo; Paola Conte; Maria Paciulli; Alessio Tugnolo; Roberto Beghi; Ernestina Casiraghi; Riccardo Guidetti; Valentina Giovenzana. 2021. "Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste." Foods 10, no. 5: 980.

Journal article
Published: 18 June 2020 in Journal of Agricultural Engineering
Reads 0
Downloads 0

The white button mushroom (Agaricus bisporus) industry is paying attention to innovation for a more sustainable production and it is getting sophisticated to reach high grade of energetic efficiency coupled with high quality product. For mushroom cultivation the environmental conditions must be controlled therefore in some phases the heat needs to be provided and in other ones it needs to be removed. The objective of this study was to investigate the current growing methodology used at an industrial mushroom farm site for a quantification of energy consumption. Mushroom growing parameters such as temperature and relative humidity were monitored during the production process placing sensors for a continuous data recording of these parameters in different and crucial positions throughout the entire production cycle. Heat is massively produced by the compost/mycelium system and the goal was to quantify the amount of energy needed to remove it through a cooling system and a forced air system that pulls cold air in the cultivation room and picks up the warmer and more humid air. Often, the heat produced by the cultivation room is not enough to reach the optimal growth conditions. In this case the application of an air heating system is necessary. The study was focused on evaluating the energy exchanges during a 41-day period corresponding to a growth cycle of three flushes to quantify the energy requirements of the conditioning system. A total energy of 5483 kWh/cycle was quantified for a mushroom production of 25,000 kg, corresponding to a specific energy requirement of 0.22 kWh/kg, 0.18 for cooling and 0.04 for heating. Results showed that the electric power consumption represents a crucial cost for the mushroom production, therefore an optimization of the energy requirements of the production plant is desirable and it can lead to relevant economic savings. A scenario considering a more efficient air conditioning system was proposed for a more sustainable mushroom production.

ACS Style

Roberto Beghi; Valentina Giovenzana; Alessio Tugnolo; Domenico Pessina; Riccardo Guidetti. Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (Agaricus bisporus). Journal of Agricultural Engineering 2020, 51, 57 -63.

AMA Style

Roberto Beghi, Valentina Giovenzana, Alessio Tugnolo, Domenico Pessina, Riccardo Guidetti. Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (Agaricus bisporus). Journal of Agricultural Engineering. 2020; 51 (2):57-63.

Chicago/Turabian Style

Roberto Beghi; Valentina Giovenzana; Alessio Tugnolo; Domenico Pessina; Riccardo Guidetti. 2020. "Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (Agaricus bisporus)." Journal of Agricultural Engineering 51, no. 2: 57-63.

Journal article
Published: 22 November 2019 in Biosystems Engineering
Reads 0
Downloads 0

Conventional ripeness analyses performed on olives require different analytical tools, chemicals, sample preparation and they are time consuming. The same analyses performed using an optical and non-destructive technology such as visible and near infrared (vis/NIR) spectroscopy allow prediction of ripeness parameters in a simple and quick way. The purpose of this work is to compare the environmental impact of conventional ripeness analyses and an optical approach performed on olive fruits. The conventional analyses identified as reference were: moisture, oil and phenols content. Life Cycle Assessment was applied to assess the environmental impact. The approach “from cradle to grave” considered all the inputs and outputs of each analysis, including machinery, reagents and energy necessary for analyses. Furthermore, for the optical analysis the activities required for the instrument calibration were also considered. Quantifying the environmental damage, the results showed clear advantages for optical analysis allowing vis/NIR spectroscopy to be defined as a green technology.

ACS Style

Andrea Casson; Roberto Beghi; Valentina Giovenzana; Ilaria Fiorindo; Alessio Tugnolo; Riccardo Guidetti. Environmental advantages of visible and near infrared spectroscopy for the prediction of intact olive ripeness. Biosystems Engineering 2019, 189, 1 -10.

AMA Style

Andrea Casson, Roberto Beghi, Valentina Giovenzana, Ilaria Fiorindo, Alessio Tugnolo, Riccardo Guidetti. Environmental advantages of visible and near infrared spectroscopy for the prediction of intact olive ripeness. Biosystems Engineering. 2019; 189 ():1-10.

Chicago/Turabian Style

Andrea Casson; Roberto Beghi; Valentina Giovenzana; Ilaria Fiorindo; Alessio Tugnolo; Riccardo Guidetti. 2019. "Environmental advantages of visible and near infrared spectroscopy for the prediction of intact olive ripeness." Biosystems Engineering 189, no. : 1-10.

Journal article
Published: 07 May 2019 in Sustainability
Reads 0
Downloads 0

The olive oil industry is a significant productive sector in the European Union and the related production process is characterised by practices and techniques associated with several adverse effects on the environment. In the literature, many works on the environmental impact assessment of the olive oil chain have been carried out but the effects of the analytical analyses procedures were considered to be negligible. Currently, the reduction of solvents and of energy consumption in the laboratory has become a crucial aspect to be investigated. In this scenario, non-destructive optical methods based on visible/near-infrared (vis/NIR) spectroscopy represent a simple, rapid, and easy-to-use method to predict olive and olive oil quality parameters. Therefore, the aim of the work was to evaluate the environmental impact of the use of optical vis/NIR technologies for analytical assessment in comparison to chemical analyses on olive oil. The life cycle assessment method (LCA) was used. The functional unit defined for this study was the analysis and a “from cradle to grave” approach was applied. The vis/NIR technology results were distinctly better, by 36 times on average, than the chemical methods. Attention must be paid to the calibration phase of the vis/NIR instrumentation: In this case, the two methods must coexist for this initial procedure to obtain the required reference data for a reliable chemometric model. In conclusion, the vis/NIR spectroscopy gives very reliable results and can be considered a green technology, representing a choice among applications of low environmental impact analytical technologies.

ACS Style

Andrea Casson; Roberto Beghi; Valentina Giovenzana; Ilaria Fiorindo; Alessio Tugnolo; Riccardo Guidetti. Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses. Sustainability 2019, 11, 2611 .

AMA Style

Andrea Casson, Roberto Beghi, Valentina Giovenzana, Ilaria Fiorindo, Alessio Tugnolo, Riccardo Guidetti. Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses. Sustainability. 2019; 11 (9):2611.

Chicago/Turabian Style

Andrea Casson; Roberto Beghi; Valentina Giovenzana; Ilaria Fiorindo; Alessio Tugnolo; Riccardo Guidetti. 2019. "Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses." Sustainability 11, no. 9: 2611.

Journal article
Published: 14 November 2018 in Journal of Near Infrared Spectroscopy
Reads 0
Downloads 0

The Agaricus bisporus mushroom is one of the most cultivated and consumed mushrooms in the world, thanks to its delicacy, nutritional value and flavour. The quality evaluation of the A. bisporus during the harvest is generally established by a visual check by trained operators. This method complies with the request of the Distribution Channel (DC) to retailers and guarantees very low physical damage to the mushrooms; nevertheless, it is subjective and it does not guarantee the highest quality standard for the consumer. The aim of this study was to test the use of visible/near infrared (vis/NIR) reflectance spectroscopy (400–1000 nm) to objectively evaluate the quality parameters of A. bisporus mushrooms. A total of 167 samples of A. bisporus mushrooms were harvested according to the main DC purchasing standards. The vis/NIR analyses were performed the day of sampling just before the physico-chemical analyses (sizes, firmness, soluble solids content and moisture content) used as reference quality parameters. The vis/NIR spectra were correlated to reference measures in order to build predictive models using the partial least squares regression method. Calculated models gave positive results regarding the prediction of the moisture content (r2 (pred) = 0.78) and firmness (r2 (pred) = 0.78). Results of this explorative study could be considered encouraging and demonstrate the applicability of vis/NIR spectroscopy on A. bisporus as a rapid technique (i) to monitor the productive process directly at the company, (ii) to standardize the harvest moment, and (iii) to support DC’s buyers’ choices, nowadays exclusively based on product external characteristics.

ACS Style

Valentina Giovenzana; Alessio Tugnolo; Andrea Casson; Riccardo Guidetti; Roberto Beghi. Application of visible-near infrared spectroscopy to evaluate the quality of button mushrooms. Journal of Near Infrared Spectroscopy 2018, 27, 38 -45.

AMA Style

Valentina Giovenzana, Alessio Tugnolo, Andrea Casson, Riccardo Guidetti, Roberto Beghi. Application of visible-near infrared spectroscopy to evaluate the quality of button mushrooms. Journal of Near Infrared Spectroscopy. 2018; 27 (1):38-45.

Chicago/Turabian Style

Valentina Giovenzana; Alessio Tugnolo; Andrea Casson; Riccardo Guidetti; Roberto Beghi. 2018. "Application of visible-near infrared spectroscopy to evaluate the quality of button mushrooms." Journal of Near Infrared Spectroscopy 27, no. 1: 38-45.

Journal article
Published: 01 August 2018 in Biosystems Engineering
Reads 0
Downloads 0

The aim of this preliminary feasibility study was to verify whether visible/near infrared(vis/NIR) spectroscopy could be used to predict the oil content of intact olives entering the mill, and of olive paste, pomace and paté during the milling process. Three different extraction methods (3-phase decanters, 2-phase decanters and 2.5-phase decanters) were considered, and two optical devices were tested: (i) a process device for non-contact analysis and (ii) a system equipped with an immersion probe for contact measurements, both working in the spectral range 400–1650 nm. 35 samples of olives were collected during the experimental tests, 50 samples of olive paste, 50 samples of pomace and 50 samples of paté. The collected samples (olives, olive paste, pomace and paté) were used to calculate partial least squares (PLS) regression models. Results regarding the non-contact analyses were encouraging, except for the measures on olives. On pomace, satisfactory models were calculated for the vis/NIR range [Ratio Performance Deviation (RPD) > 2], and a good model with R2 = 0.81 and RPD = 2.68 in validation was calibrated in the NIR range. The device equipped with an immersion probe achieved good predictive models for the oil content prediction on paté (R2 and RPD values ranged 0.77–0.82 and 3.00–3.43). The predictive models could be easily applied in an on-line system to monitoring the entire extraction plant and to perform a feed-forward control, allowing a reduction of oil leakage to minimise the oil losses and to maximise the extraction yield.

ACS Style

Valentina Giovenzana; Roberto Beghi; Roberto Romaniello; Antonia Tamborrino; Riccardo Guidetti; Alessandro Leone. Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing. Biosystems Engineering 2018, 172, 102 -109.

AMA Style

Valentina Giovenzana, Roberto Beghi, Roberto Romaniello, Antonia Tamborrino, Riccardo Guidetti, Alessandro Leone. Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing. Biosystems Engineering. 2018; 172 ():102-109.

Chicago/Turabian Style

Valentina Giovenzana; Roberto Beghi; Roberto Romaniello; Antonia Tamborrino; Riccardo Guidetti; Alessandro Leone. 2018. "Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing." Biosystems Engineering 172, no. : 102-109.

Journal article
Published: 01 June 2018 in Science of The Total Environment
Reads 0
Downloads 0

Over the last years, increasing attention has been paid to environmental concerns related to food production and potential solutions to this issue. Among the different strategies being considered to reduce the impact food production has on the environment, only moderate has been paid to the extension of shelf life; a longer shelf life can reduce food losses as well as the economic and environmental impacts of the distribution logistics. The aim of this study is to assess the environmental performance of whole-wheat breadsticks with extended shelf lives and to evaluate whether the shelf-life extension is an effective mitigation solution from an environmental point of view. To this purpose, the life cycle assessment (LCA) approach was applied from a “cradle-to-grave” perspective. Rosmarinic acid was used as an antioxidant to extend the shelf life. To test the robustness of the results and to investigate the influence of the choices made in the modelling phase, a sensitivity and uncertainty analysis were carried out. The achieved results highlighted how, for 10 of the 12 evaluated impact categories, the shelf-life extension is a proper mitigation solution, and its effectiveness depends on the magnitude of product loss reduction that is achieved. The shelf-life extension doesn't allow for the reduction of environmental impact in the categories of human toxicity, cancer effects and freshwater eutrophication.

ACS Style

Jacopo Bacenetti; Alessia Cavaliere; Giacomo Falcone; Valentina Giovenzana; Alessandro Banterle; Riccardo Guidetti. Shelf life extension as solution for environmental impact mitigation: A case study for bakery products. Science of The Total Environment 2018, 627, 997 -1007.

AMA Style

Jacopo Bacenetti, Alessia Cavaliere, Giacomo Falcone, Valentina Giovenzana, Alessandro Banterle, Riccardo Guidetti. Shelf life extension as solution for environmental impact mitigation: A case study for bakery products. Science of The Total Environment. 2018; 627 ():997-1007.

Chicago/Turabian Style

Jacopo Bacenetti; Alessia Cavaliere; Giacomo Falcone; Valentina Giovenzana; Alessandro Banterle; Riccardo Guidetti. 2018. "Shelf life extension as solution for environmental impact mitigation: A case study for bakery products." Science of The Total Environment 627, no. : 997-1007.

Journal article
Published: 01 March 2018 in Computers and Electronics in Agriculture
Reads 0
Downloads 0
ACS Style

Valentina Giovenzana; Roberto Beghi; Alessio Tugnolo; Lucio Brancadoro; Riccardo Guidetti. Comparison of two immersion probes coupled with visible/near infrared spectroscopy to assess the must infection at the grape receiving area. Computers and Electronics in Agriculture 2018, 146, 86 -92.

AMA Style

Valentina Giovenzana, Roberto Beghi, Alessio Tugnolo, Lucio Brancadoro, Riccardo Guidetti. Comparison of two immersion probes coupled with visible/near infrared spectroscopy to assess the must infection at the grape receiving area. Computers and Electronics in Agriculture. 2018; 146 ():86-92.

Chicago/Turabian Style

Valentina Giovenzana; Roberto Beghi; Alessio Tugnolo; Lucio Brancadoro; Riccardo Guidetti. 2018. "Comparison of two immersion probes coupled with visible/near infrared spectroscopy to assess the must infection at the grape receiving area." Computers and Electronics in Agriculture 146, no. : 86-92.

Evaluation study
Published: 29 November 2017 in Journal of the Science of Food and Agriculture
Reads 0
Downloads 0

The market for fruits and vegetables is mainly controlled by the mass distribution channel (MDC). MDC buyers do not have useful instruments to rapidly evaluate the quality of the products. Decisions by the buyers are driven primarily by pricing strategies rather than product quality. Simple, rapid and easy-to-use methods for objectively evaluating the quality of postharvest products are needed. The present study aimed to use visible and near-infrared (vis/NIR) spectroscopy to estimate some qualitative parameters of two low-price products (carrots and tomatoes) of various brands, as well as evaluate the applicability of this technique for use in stores. A non-destructive optical system (vis/NIR spectrophotometer with a reflection probe, spectral range 450–1650 nm) was tested. The differences in quality among carrots and tomatoes purchased from 13 stores on various dates were examined. The reference quality parameters (firmness, water content, soluble solids content, pH and colour) were correlated with the spectral readings. The models derived from the optical data gave positive results, in particular for the prediction of the soluble solids content and the colour, with better results for tomatoes than for carrots. The application of optical techniques may help MDC buyers to monitor the quality of postharvest products, leading to an effective optimization of the entire supply chain. © 2017 Society of Chemical Industry

ACS Style

Roberto Beghi; Valentina Giovenzana; Alessio Tugnolo; Riccardo Guidetti. Application of visible/near infrared spectroscopy to quality control of fresh fruits and vegetables in large-scale mass distribution channels: a preliminary test on carrots and tomatoes. Journal of the Science of Food and Agriculture 2017, 98, 2729 -2734.

AMA Style

Roberto Beghi, Valentina Giovenzana, Alessio Tugnolo, Riccardo Guidetti. Application of visible/near infrared spectroscopy to quality control of fresh fruits and vegetables in large-scale mass distribution channels: a preliminary test on carrots and tomatoes. Journal of the Science of Food and Agriculture. 2017; 98 (7):2729-2734.

Chicago/Turabian Style

Roberto Beghi; Valentina Giovenzana; Alessio Tugnolo; Riccardo Guidetti. 2017. "Application of visible/near infrared spectroscopy to quality control of fresh fruits and vegetables in large-scale mass distribution channels: a preliminary test on carrots and tomatoes." Journal of the Science of Food and Agriculture 98, no. 7: 2729-2734.

Evaluation study
Published: 12 October 2017 in Journal of the Science of Food and Agriculture
Reads 0
Downloads 0

BACKGROUNDIncreasing attention is being paid to non-destructive methods for water status real time monitoring as a potential solution to replace the tedious conventional techniques which are time consuming and not easy to perform directly in the field. The objective of this study was to test the potential effectiveness of two portable optical devices (visible/near infrared (vis/NIR) and near infrared (NIR) spectrophotometers) for the rapid and non-destructive evaluation of the water status of grapevine leaves. Moreover, a variable selection methodology was proposed to determine a set of candidate variables for the prediction of water potential (Ψ, MPa) related to leaf water status in view of a simplified optical device.RESULTSThe statistics of the partial least square (PLS) models showed in validation R2 between 0.67 and 0.77 for models arising from vis/NIR spectra, and R2 ranged from 0.77 to 0.85 for the NIR region. The overall performance of the multiple linear regression (MLR) models from selected wavelengths was slightly worse than that of the PLS models. Regarding the NIR range, acceptable MLR models were obtained only using 14 effective variables (R2 range 0.63–0.69).CONCLUSIONTo address the market demand for portable optical devices and heading towards the trend of miniaturization and low cost of the devices, individual wavelengths could be useful for the design of a simplified and low-cost handheld system providing useful information for better irrigation scheduling. © 2017 Society of Chemical Industry

ACS Style

Valentina Giovenzana; Roberto Beghi; Simone Parisi; Lucio Brancadoro; Riccardo Guidetti. Potential effectiveness of visible and near infrared spectroscopy coupled with wavelength selection for real time grapevine leaf water status measurement. Journal of the Science of Food and Agriculture 2017, 98, 1935 -1943.

AMA Style

Valentina Giovenzana, Roberto Beghi, Simone Parisi, Lucio Brancadoro, Riccardo Guidetti. Potential effectiveness of visible and near infrared spectroscopy coupled with wavelength selection for real time grapevine leaf water status measurement. Journal of the Science of Food and Agriculture. 2017; 98 (5):1935-1943.

Chicago/Turabian Style

Valentina Giovenzana; Roberto Beghi; Simone Parisi; Lucio Brancadoro; Riccardo Guidetti. 2017. "Potential effectiveness of visible and near infrared spectroscopy coupled with wavelength selection for real time grapevine leaf water status measurement." Journal of the Science of Food and Agriculture 98, no. 5: 1935-1943.

Journal article
Published: 01 July 2017 in Journal of Food Engineering
Reads 0
Downloads 0
ACS Style

Roberto Beghi; Valentina Giovenzana; Lucio Brancadoro; Riccardo Guidetti. Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy. Journal of Food Engineering 2017, 204, 46 -54.

AMA Style

Roberto Beghi, Valentina Giovenzana, Lucio Brancadoro, Riccardo Guidetti. Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy. Journal of Food Engineering. 2017; 204 ():46-54.

Chicago/Turabian Style

Roberto Beghi; Valentina Giovenzana; Lucio Brancadoro; Riccardo Guidetti. 2017. "Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy." Journal of Food Engineering 204, no. : 46-54.

Journal article
Published: 13 June 2017 in Reviews in Analytical Chemistry
Reads 0
Downloads 0

In recent decades, there has been a substantial increase in the consumption of fruits and vegetables due to their nutritional properties since they are known as sources of vitamins, minerals, fiber, and antioxidants. Moreover, a substantial growth in fresh-cut fruits and vegetables has been noticed because of their ease to use; in fact changes in human life styles have led consumers to move towards ready-to-eat products. In this context, product quality must be preserved at each step of product handling, processing, and storage, and therefore rapid methods should be available to provide useful information in process management. In this review an overview of the applications of widely used non-destructive techniques, namely, electronic nose and visible/near infrared spectroscopy, for measuring quality of fruits and vegetables is presented. A brief description of spectroscopic and electronic devices and a selection of applications are provided. Future perspectives about the simplification/application of these non-destructive techniques are finally explored.

ACS Style

Roberto Beghi; Susanna Buratti; Valentina Giovenzana; Simona Benedetti; Riccardo Guidetti. Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring. Reviews in Analytical Chemistry 2017, 36, 1 .

AMA Style

Roberto Beghi, Susanna Buratti, Valentina Giovenzana, Simona Benedetti, Riccardo Guidetti. Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring. Reviews in Analytical Chemistry. 2017; 36 (4):1.

Chicago/Turabian Style

Roberto Beghi; Susanna Buratti; Valentina Giovenzana; Simona Benedetti; Riccardo Guidetti. 2017. "Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring." Reviews in Analytical Chemistry 36, no. 4: 1.

Journal article
Published: 01 September 2016 in Journal of Food Engineering
Reads 0
Downloads 0
ACS Style

Cristina Malegori; Laura Franzetti; Riccardo Guidetti; Ernestina Casiraghi; Riccardo Rossi. GLCM, an image analysis technique for early detection of biofilm. Journal of Food Engineering 2016, 185, 48 -55.

AMA Style

Cristina Malegori, Laura Franzetti, Riccardo Guidetti, Ernestina Casiraghi, Riccardo Rossi. GLCM, an image analysis technique for early detection of biofilm. Journal of Food Engineering. 2016; 185 ():48-55.

Chicago/Turabian Style

Cristina Malegori; Laura Franzetti; Riccardo Guidetti; Ernestina Casiraghi; Riccardo Rossi. 2016. "GLCM, an image analysis technique for early detection of biofilm." Journal of Food Engineering 185, no. : 48-55.

Journal article
Published: 01 September 2016 in Journal of Cleaner Production
Reads 0
Downloads 0
ACS Style

Alessandra Fusi; Riccardo Guidetti; Adisa Azapagic. Evaluation of environmental impacts in the catering sector: the case of pasta. Journal of Cleaner Production 2016, 132, 146 -160.

AMA Style

Alessandra Fusi, Riccardo Guidetti, Adisa Azapagic. Evaluation of environmental impacts in the catering sector: the case of pasta. Journal of Cleaner Production. 2016; 132 ():146-160.

Chicago/Turabian Style

Alessandra Fusi; Riccardo Guidetti; Adisa Azapagic. 2016. "Evaluation of environmental impacts in the catering sector: the case of pasta." Journal of Cleaner Production 132, no. : 146-160.

Journal article
Published: 10 June 2016 in Journal of Agricultural Engineering
Reads 0
Downloads 0

The aim of this work is to test a passive cooling system (PCS) on highbush blueberry (Vaccinium corymbosum L.) to verify cooling performances soon after harvest. Based on experimental results the cooling trend was modelled and a dedicated system was designed for the optimisation of blueberries cold chain. The evolution of qualitative characteristics of stored fruits was evaluated analysing the percentage of damaged berries, the weight loss, the texture, the titratable acidity and the total soluble solids content. The analysis of temperature profiles during transport using PCS shows how this device is not fast enough in tearing down the blueberries field heat. A computer simulation, using finite elements method modelling, considering the thermo-physical properties of materials used and the boundary conditions arising from experimental data collected was carried out. Computer modelling has provided the characteristics of geometry, thickness, type and density of the material to obtain the desired cooling performance.

ACS Style

Roberto Beghi; Simone V. Marai; Valentina Giovenzana; Enrico Ferrari; Riccardo Guidetti. Testing and design of a passive container for the optimisation of highbush blueberries (Vaccinium corymbosum L.) cold chain. Journal of Agricultural Engineering 2016, 47, 111 .

AMA Style

Roberto Beghi, Simone V. Marai, Valentina Giovenzana, Enrico Ferrari, Riccardo Guidetti. Testing and design of a passive container for the optimisation of highbush blueberries (Vaccinium corymbosum L.) cold chain. Journal of Agricultural Engineering. 2016; 47 (2):111.

Chicago/Turabian Style

Roberto Beghi; Simone V. Marai; Valentina Giovenzana; Enrico Ferrari; Riccardo Guidetti. 2016. "Testing and design of a passive container for the optimisation of highbush blueberries (Vaccinium corymbosum L.) cold chain." Journal of Agricultural Engineering 47, no. 2: 111.

Journal article
Published: 01 May 2016 in NIR news
Reads 0
Downloads 0
ACS Style

Roberto Beghi; Valentina Giovenzana; Raffaele Civelli; Roberto Oberti; Riccardo Guidetti. A Light Emitting Diode Based Simplified System for Rapid Grape Ripeness Monitoring. NIR news 2016, 27, 8 -11.

AMA Style

Roberto Beghi, Valentina Giovenzana, Raffaele Civelli, Roberto Oberti, Riccardo Guidetti. A Light Emitting Diode Based Simplified System for Rapid Grape Ripeness Monitoring. NIR news. 2016; 27 (3):8-11.

Chicago/Turabian Style

Roberto Beghi; Valentina Giovenzana; Raffaele Civelli; Roberto Oberti; Riccardo Guidetti. 2016. "A Light Emitting Diode Based Simplified System for Rapid Grape Ripeness Monitoring." NIR news 27, no. 3: 8-11.

Journal article
Published: 07 April 2016 in American Journal of Enology and Viticulture
Reads 0
Downloads 0

The heat removal refers to the main energy request in the winery (about 90%) and it is mostly related to the temperature control of the wine tanks for the fermentation process and the wine maturation phase. The aim of this work was to test a selected wine yeast able to give best sensorial performances and low SO2 production at higher temperatures than standard ones, in order to evaluate effects on energy saving during the fermentation process of Franciacorta base wine. Comparative tests were carried out by using the new yeast strain during fermentation at 15 °C and 19 °C and verifying the quality of the sparkling base Franciacorta wines in term of sensory, chemical and aromatic features. Results showed that 21.6 Wh/Lgrape must were required at 15°C and 7.7 Wh/Lgrape must at 19°C, allowing an energy saving about 65 %. The use of the tested yeast have positive effects on energy saving without compromising sensory, chemical and aromatic profiles of the resulting wine. This work suggests how wineries can adopt a more sustainable winemaking process with low energy consumption, also coupled with a decreased SO2 content in wines, and consequently to propose eco-labeling strategies and price-premium policies.

ACS Style

Valentina Giovenzana; Roberto Beghi; Paola Vagnoli; Francesco Iacono; Riccardo Guidetti; Tiziana Nardi. Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation. American Journal of Enology and Viticulture 2016, 67, 308 -314.

AMA Style

Valentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana Nardi. Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation. American Journal of Enology and Viticulture. 2016; 67 (3):308-314.

Chicago/Turabian Style

Valentina Giovenzana; Roberto Beghi; Paola Vagnoli; Francesco Iacono; Riccardo Guidetti; Tiziana Nardi. 2016. "Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation." American Journal of Enology and Viticulture 67, no. 3: 308-314.

Journal article
Published: 01 March 2016 in NIR news
Reads 0
Downloads 0
ACS Style

Valentina Giovenzana; Roberto Beghi; Raffaele Civelli; Riccardo Guidetti. Application of near Infrared Spectroscopy and Development of Simplified Optical Devices for the Fresh-Cut Fruit and Vegetable Sector. NIR news 2016, 27, 4 -6.

AMA Style

Valentina Giovenzana, Roberto Beghi, Raffaele Civelli, Riccardo Guidetti. Application of near Infrared Spectroscopy and Development of Simplified Optical Devices for the Fresh-Cut Fruit and Vegetable Sector. NIR news. 2016; 27 (2):4-6.

Chicago/Turabian Style

Valentina Giovenzana; Roberto Beghi; Raffaele Civelli; Riccardo Guidetti. 2016. "Application of near Infrared Spectroscopy and Development of Simplified Optical Devices for the Fresh-Cut Fruit and Vegetable Sector." NIR news 27, no. 2: 4-6.

Journal article
Published: 01 November 2015 in Talanta
Reads 0
Downloads 0

The aim of this work was to test a simplified optical prototype for a rapid estimation of the ripening parameters of white grape for Franciacorta wine directly in field. Spectral acquisition based on reflectance at four wavelengths (630, 690, 750 and 850 nm) was proposed. The integration of a simple processing algorithm in the microcontroller software would allow to visualize real time values of spectral reflectance. Non-destructive analyses were carried out on 95 grape bunches for a total of 475 berries. Samplings were performed weekly during the last ripening stages. Optical measurements were carried out both using the simplified system and a portable commercial vis/NIR spectrophotometer, as reference instrument for performance comparison. Chemometric analyses were performed in order to extract the maximum useful information from optical data. Principal component analysis (PCA) was performed for a preliminary evaluation of the data. Correlations between the optical data matrix and ripening parameters (total soluble solids content, SSC; titratable acidity, TA) were carried out using partial least square (PLS) regression for spectra and using multiple linear regression (MLR) for data from the simplified device. Classification analysis were also performed with the aim of discriminate ripe and unripe samples. PCA, MLR and classification analyses show the effectiveness of the simplified system in separating samples among different sampling dates and in discriminating ripe from unripe samples. Finally, simple equations for SSC and TA prediction were calculated.

ACS Style

Valentina Giovenzana; Raffaele Civelli; Roberto Beghi; Roberto Oberti; Riccardo Guidetti. Testing of a simplified LED based vis/NIR system for rapid ripeness evaluation of white grape (Vitis vinifera L.) for Franciacorta wine. Talanta 2015, 144, 584 -591.

AMA Style

Valentina Giovenzana, Raffaele Civelli, Roberto Beghi, Roberto Oberti, Riccardo Guidetti. Testing of a simplified LED based vis/NIR system for rapid ripeness evaluation of white grape (Vitis vinifera L.) for Franciacorta wine. Talanta. 2015; 144 ():584-591.

Chicago/Turabian Style

Valentina Giovenzana; Raffaele Civelli; Roberto Beghi; Roberto Oberti; Riccardo Guidetti. 2015. "Testing of a simplified LED based vis/NIR system for rapid ripeness evaluation of white grape (Vitis vinifera L.) for Franciacorta wine." Talanta 144, no. : 584-591.

Journal article
Published: 08 September 2015 in Sensors
Reads 0
Downloads 0

NIR spectroscopy has proven to be one of the most efficient and ready to transfer tools to monitor product’s quality. Portable VIS/NIR instruments are particularly versatile and suitable for field use to monitor the ripening process or quality parameters. The aim of this work is to develop and evaluate a new simplified optoelectronic system for potential measurements on fruit and vegetables directly in the field. The development, characterization and validation of an operative prototype is discussed. LED technology was chosen for the design, and spectral acquisition at four specific wavelengths (630, 690, 750 and 850 nm) was proposed. Nevertheless, attention was given to the modularity and versatility of the system. Indeed, the possibility to change the light sources module with other wavelengths allows one to adapt the use of the same device for different foreseeable applications and objectives, e.g., ripeness evaluation, detection of particular diseases and disorders, chemical and physical property prediction, shelf life analysis, as well as for different natures of products (berry, leaf or liquid). Validation tests on blue dye water solutions have shown the capability of the system of discriminating low levels of reflectance, with a repeatability characterized by a standard deviation proportional to the measured intensity and in general limited to 2%–4%.

ACS Style

Raffaele Civelli; Valentina Giovenzana; Roberto Beghi; Ezio Naldi; Riccardo Guidetti; Roberto Oberti. A Simplified, Light Emitting Diode (LED) Based, Modular System to be Used for the Rapid Evaluation of Fruit and Vegetable Quality: Development and Validation on Dye Solutions. Sensors 2015, 15, 22705 -22723.

AMA Style

Raffaele Civelli, Valentina Giovenzana, Roberto Beghi, Ezio Naldi, Riccardo Guidetti, Roberto Oberti. A Simplified, Light Emitting Diode (LED) Based, Modular System to be Used for the Rapid Evaluation of Fruit and Vegetable Quality: Development and Validation on Dye Solutions. Sensors. 2015; 15 (9):22705-22723.

Chicago/Turabian Style

Raffaele Civelli; Valentina Giovenzana; Roberto Beghi; Ezio Naldi; Riccardo Guidetti; Roberto Oberti. 2015. "A Simplified, Light Emitting Diode (LED) Based, Modular System to be Used for the Rapid Evaluation of Fruit and Vegetable Quality: Development and Validation on Dye Solutions." Sensors 15, no. 9: 22705-22723.