Ricerc@Sapienza

Drying is a widely used technique in food manufacturing to preserve food stability by minimizing physical
and chemical changes during storage. In dried pasta production, drying is a crucial operation for the quality
of the end-product. The traditional drying methods use low temperature (less than 60 °C) and long treatment
times (for up to 60 h depending on the pasta shape); but on large-scale retail trade production, the high/very
high temperature (75–100 °C or ≥ 100 °C) and short-time (for 10 to 3 h) drying processes are widely

Background: Pilonidal disease is a morbid condition of the young population, that could impair quality of life with a high cost for the health care system. No consensus exists on optimal surgical treatment, even if several techniques have been proposed. In this preliminary case-control study we compared excision by knife and diathermy to investigate if wound dehiscence could be related to heat spreading during excision of the sinus.