Effect of a novel process on the rheological properties of a typical south-Italy product:

Effect of a novel process on the rheological properties of a typical south-Italy product:

Autori: M. Di Matteo, L. Cinquanta, C. Naddeo, M. Rapacciuolo
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 2 - Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English

Abstract
The “Castagna del prete” is a typical product of Avellino province (Campania), obtained from the drying of local chestnuts (Castanea Sativa L.), followed by roasting and dehydration.
The production is characterised by artisan production techniques, adopted in different way by several small producers. In fact, the parameters involved during the “Castagna del prete” process (i.e. drying time-temperature, conditions and time of dehydration) vary widely, influencing the product quality and its shelf-life.
After harvesting, chestnuts should be seasoned for several days to remove the excess of moisture, and to delay mold formation during storage or shipping. Moreover if they are directly eaten an astringent taste may be perceived, and they need a few weeks for the starch to slowly change to sugar (this occurs in both air drying and refrigerated storage) (1, 2, 3).

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XIX Italian Society of Rheology Conference

Bologna, 16th-19th June 2026
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The Italian Society of Rheology (SIR) organizes every two years the Italian Rheology Conference, which is the meeting point of the National and International rheological community to promote knowledge and discuss research in the field of rheology. The Conference consists of keynote lectures, oral communications and posters on topics related to all the thematic areas of rheology. The XIX edition will be held in the conference rooms of Plesso Belmeloro, in the city centre of Bologna, in June 16th-19th, 2026. Book your accommodation in Bologna well in advance, the city is a famous tourist destination and has limited availability of accommodations!

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