Francesco Marra

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Associate Professor

Università degli Studi di Napoli Federico II

Italy

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About

Dr. Francesco Marra is an Associate Professor at Università degli Studi di Salerno, Italy. His research focuses on innovative food processing technologies, particularly in the areas of electromagnetic fields, machine learning applications, and sustainable practices. Recent publications highlight advancements in electric field systems, mathematical modeling for food preservation, and the development of novel techniques for improving food quality and efficiency.

Recent Grants

Grant: Close

ERA-Net Cofund on Sustainable Food production and consumption (SUSFOOD2)

Open Date: 2017-01-01

Close Date: 2022-06-30

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Collaborators (4)

Matteo d'Amore

Full Professor / Master degree in Chemical Engineering

University of Salerno

ITALY

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Tesfaye Bedane

Assistant Professor

University College Dublin

IRELAND

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Ashim Datta

Professor

Cornell University

UNITED STATES

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Donatella Albanese

University of Salerno

ITALY

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Francesco Marra

Research Interests

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About

Recent Grants

Articles (20)

Recent Advances in Moderate Electric Field (MEF) Systems for Sustainable Food Processing

Enhancing brining efficiency and pork quality through electro-heating pretreatments: Insights from salt diffusion modeling and water transport dynamics

A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization

Effects of electrode configuration and orientation on electromagnetic field distribution and temperature evolution in radio frequency systems

Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments

Simultaneous application of refractance window and microwave drying: A novel hybrid technique for fruit dehydration to reducing drying time and improve bioactive compound retention

Technological and Quality Features of Gluten Free Sponge Cakes Baked by Combined Ohmic-Hot Air System

A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels

Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation

Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer

Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil

Development and analysis of a multi-module peristaltic simulator for gastrointestinal research

Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

An innovative computational design for air impingement coupled radio frequency thawing process

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz

Computer-aided food engineering

Food Products and Digital Tools: The Unexpected Interconnections

Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes

Collaborators (4)

Matteo d'Amore

Tesfaye Bedane

Ashim Datta

Donatella Albanese

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