Objetivo The Action was developed to study phenomena related to the industrial heat treatment of food, in particular with respect to the selective inactivation of enzymes and micro-organisms; to the degradation of unwanted chemical components; to allow optimisation of the heating processes themselves with regard to sensorial and physiological quality; and to the improvement of process control. Problems of sterile packaging of processed products, process hygiene, fouling and cleaning of process units, are also part of the Action. In addition, mathematical models of those phenomena have to be developed and the necessary data on physical properties have to be made available.Current statusThe Management Committee has continued to undertake work to achieve the goals of the Action through discussions, seminars and co-ordinated work with the research groups attached to the Action.The action is organised in 6 subgroups :Application of electromagnetic energy to foods (MW-, RF-, Ohmic-Heating) :Analysis and compilation of dielectric properties of food with regard to temperature, composition and frequency;Development of temperature measuring techniques in a microwave field;Development of techniques of power level measurement;Development of fast methods to analyse the uniformity of temperature distribution in a product with regard to food safety, chemical effects on food constituents and mass transfer processes (drying) during MW and RF treatments.Mathematical modelling of heat transfer/mathematical modelling of process phenomena :Compilation of "Calculation packages", verification and testing of models (physical basis of modelling), modelling techniques. Physical properties of food at high temperature and under physical stress/development of predictive models :Development and recommendation of measuring methods;Generation, compilation and evaluation of data and development of predictive models. Continuous flow and heat exchangers :Influence of fouling on heat exchange processes;Heat exchange processes for non-Newtonian liquids (behaviour of non-Newtonian liquids under non-isothermal conditions).Impact of heat treatment on intrinsic quality :Thermal degradation kinetics of micro-organisms, enzymes and intrinsic quality factors in different heating systems;Development of evaluation methods;Modelling of degradation processes (techniques and parameters). Hygiene, cleansing and package integrity :Development of methods for the detection of microbes on various types of surfaces (equipment, product, packages) with regard to sterilisation, disinfection and cleaning;Evaluation of gas permeability of various types of packages.Work plannedCo-operative measurement of thermophysical and rheological properties of real food materials at elevated temperatures.Completion of COSTHERM - a software-package for the prediction of thermophysical properties of food materials at elevated temperatures. Programa(s) IC-COST - European cooperation in the field of scientific and technical research (COST), 1971- Tema(s) 5 - Food Technology Convocatoria de propuestas Data not available Régimen de financiación Data not available Coordinador Federal Research Centre for Nutrition Aportación de la UE Sin datos Dirección Engesserstr. 20 76275 Karlsruhe Alemania Ver en el mapa Coste total Sin datos Participantes (13) Ordenar alfabéticamente Ordenar por aportación de la UE Ampliar todo Contraer todo Catholic University of Leuven Bélgica Aportación de la UE Sin datos Dirección Kardinaal Mercierlaan 92 3001 Heverlee Ver en el mapa Coste total Sin datos Centre Technique de la Conservation des Produits Alimentaires Francia Aportación de la UE Sin datos Dirección 44 rue d'Alesia 75682 Paris Ver en el mapa Coste total Sin datos Ciudad Universitaria España Aportación de la UE Sin datos Dirección CSIC - Instituto de Nutricion 7 28040 Madrid Ver en el mapa Coste total Sin datos Ciudad Universitaria España Aportación de la UE Sin datos Dirección 28040 Madrid Ver en el mapa Coste total Sin datos Faculte des Sciences Agronomiques de Gembloux Bélgica Aportación de la UE Sin datos Dirección Passage des Deportes 2 5300 Gembloux Ver en el mapa Coste total Sin datos Federal Dairy Research Institute Suiza Aportación de la UE Sin datos Dirección 3097 Liebefeld-Bern Ver en el mapa Coste total Sin datos Institut National de la Recherche Agronomique (INRA) Francia Aportación de la UE Sin datos Dirección Centre de Recherche de Lille 369 rue Jules Guesde 59651 Villeneuve d'Ascq Ver en el mapa Coste total Sin datos Lund University Suecia Aportación de la UE Sin datos Dirección P.O.Box 124 22100 Lund Ver en el mapa Coste total Sin datos Nederlands Instituut voor Zuivelonderzoek (N.I.Z.O.) Países Bajos Aportación de la UE Sin datos Dirección Postbus 20 6710 BA Ede Ver en el mapa Coste total Sin datos Norwegian Food Research Institute MATFORSK Noruega Aportación de la UE Sin datos Dirección Osloveien 1 P.b. 50 1430 As Ver en el mapa Coste total Sin datos SIK Suecia Aportación de la UE Sin datos Dirección Box 5401 40229 Goeteborg Ver en el mapa Coste total Sin datos Scientific Technical Council of Turkey Turquía Aportación de la UE Sin datos Dirección P.O. Box 21 TR-Gebze Kocaeli Ver en el mapa Coste total Sin datos Technical Research Centre of Finland Finlandia Aportación de la UE Sin datos Dirección P.O. Box 203 (Biolodinkuja 1) 02151 Espoo Ver en el mapa Coste total Sin datos
