Food Plant and Equipment

Optimal shape design for food industries.

Activity start 2011
Publications - Sarghini, Masi, Romano, Effect of different viscosity on optimal shape of static mixers for food industry, in Chemical Engineering Transactions,Volume 32, 2013, Pages 1753-1758 . Sarghini Silano, Masi, Optimal shape design of bypass holding tubes configuration in asepting processing, Procedia Food Science. Volume 1, 2011, Pages 685–689., Romano, A., Cesarano, L., Sarghini, F., Masi, P. The influence of arabinogalactan on wheat dough development during mixing and leavening process (2013) Chemical Engineering Transactions, 32, pp. 1765-1770.
Permanent staff Fabrizio Sarghini (Professore aggregato) Agr 09, Paolo Masi (Prof. Ordinario, agr 15), Annalisa Romano (TA)
Temporary or external staff  
Recognitions and awards  
Scientific events  
Technology and know-how transfers