Conference Agenda

Ice cream sticks, disposable stirrers for hot beverages, and kitchen utensils for turning food products are most commonly manufactured from various types of wood, such as birch, beech, linden, or other wood species. However, tree cultivation is a long-term and resource-intensive process. This study addresses the scientific problem of developing mixtures based on fibrous hemp biomass and food-grade binders suitable for the production of ice cream sticks.

Laboratory experiments were conducted using milled hemp stems (fiber and shives) combined with selected binders, including starch and other food-grade additives. The mixtures were prepared in different proportions and formed using two technologies: pressing in a prepared mold and pressing between two plates.

The produced prototypes were evaluated in terms of their physical–mechanical properties, resistance to freezing at −25 °C, sensory neutrality, and visual stability. The results demonstrated that appropriately selected binder combinations and pressing regimes provided critical load values of up to 73.3 N and densities ranging from 300.8 to 640.4 kg m⁻³, ensuring structural integrity and suitability for contact with food. It is concluded that fibrous hemp biomass may serve as a promising alternative raw material for the production of ice cream sticks.

Phytophthora cryptogea poses a significant threat to the cultivation of witloof chicory (Cichorium intybus var. foliosum). Taproots are grown in fields and after harvest moved to cold storage for vernalization. Then roots are placed in a hydroponic system for forcing, where chicons are produced. The hydroponic environment is optimal for the development of P.cryptogea, which enters through wounding occurring during harvest (Schober, 1998). P.cryptogea causes necrosis, brown discoloration, and soft, watery decay (Vargas et al., 2012).

This study evaluates the potential of a secondary hygienic cut immediately after harvest as an alternative to synthetic crop protection. The experiment involved six treatment groups and two control groups, testing different incubation times and cutting depths. Roots were inoculated with P.cryptogea and incubated for 24 or 48 hours. After incubation, the roots were cut (2 cm or 4 cm) or directly placed in storage, forced after four weeks, and after 21 days assessed on product quality and yield.

The results showed proof of principle: A secondary hygienic cut reduces the negative effects of P.cryptogea infection in witloof chicory, without significant different root quality or yield. All cut roots exhibited healthy growth and showed significantly higher yields compared to the untreated diseased groups.

Postharvest molds by Penicillium digitatum (PD) and Penicillium ital-icum (PI) are causes of relevant citrus losses. The use of synthetic fungicides is one of the most reliable tools, but they pose issues such as residues and environ-mental risk. As alternative, a biofungicide made of chitosan and a photoactive agent (CH-X) has been developed. The aim of this study was to evaluate the ef-ficacy of CH-X control on PD and PI. For in vitro test: i) CH-X was mixed with PDA, inoculated and irradiated; ii) CH-X and the fungi were mixed in microplate, irradiated and inoculated on PDA. In lemon test, fruit was wounded, inoculated, treated and irradiated. Fruit was stored at room temperature (RT) for 14 days or in cold storage for 20 days plus 7 days RT (CSRT). In all tests, mycelial inhibition (MI) was compared to control and fludioxonil (FLU). In vitro results showed a significant MI at 0,25% on PD. MI on PI was significantly different with control at 0,5% and not different to FLU. At RT, CH-X on PD was no different to FLU. No difference was observed with FLU in CSRT. CH-X could be a sustainable alternative to control Penicillium rot in citrus fruit.

Scorched particles refer to burnt residues in dried food ingredients formed during powder manufacture. This study investigated the use of hyperspectral imaging (HSI) for scorched particle detection in dried food ingredients. Commercial powders (n=176) including skim milk, whole milk and enriched milk powders were measured using a portable Vis-NIR hyperspectral imaging system (400-1000 nm). The GEA Niro Method No. A4 was used as a reference method for estimation of milk powder quality levels (i.e., AA, A, B, C, and D) based on the level of scorched particles observed in powder samples. Principal component analysis (PCA) and support vector machine discriminant analysis (SVMDA) models were developed for powder quality levels based on the acquired HSI data and quality values obtained from the conventional reference method. HSI images at specific wavelengths were extracted from the raw data for model development. PCA was carried out on pre-processed HSI data to extract score images to enhance the scorched particles observed using a filter developed on a selected threshold. Overall, this preliminary study demonstrated the strong potential of the Vis-NIR HSI to predict milk powder quality levels with > 98% accuracy for all measured samples.