Food Preservation by Interactions of Micro-Nanostructures with Water and Evaluation of Micro-Nanostructures

By Dr. Gustavo F. Gutiérrez López

Instituto Politécnico Nacional, Mexico

Friday June 16th, 2017 at 11:00 (Mexico City, MX; UTC -05:00)

Food preservation by micro-nanostructure-water control is currently receiving attention since it represents a food engineering option to aid the design of food micro and nano-structures and contribute towards the understanding of the complex phenomena involved in water mobility and thermodynamic control of water state and reactivity. Knowledge of food micro and nano-structures also allows to the designing of materials in which reduced water mobility helps preservation of the product so that by carrying out micro and nano-structuring it is possible to increase the monolayer value so allowing the system to immobilize a number of molecules including vitamins and minerals by promoting its protection and hence their preservation. In this talk, examples of this will be presented, most of which come from our own works and will also include computer vision systems to evaluate the level of micro-nano-structuring and of structure-irregularity promoted when food systems are subjected to such micro-nano-structuring.