Objetivo "Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolonged exposure to elevated drying temperatures, such as those used in convective drying. For this reason, hot air drying results in substantial degradation in quality attributes such as colour, nutrients and flavour, sever shrinkage also reduces bulk density and dehydration capacity. Also, chemical changes causing loss of flavour and nutrients occur during convective drying so the properties of dehydrated products are poor. A number of drying techniques have been developed over the years, among them atmospheric forced-air dehydration, a very common method. The major disadvantage of the hot air convective drying of food is the low energy efficiency and lengthy drying time during the falling rate period.MILD-DRY will build on the positive results of laboratory trails using microwave-assisted vacuum drying (MAVD) for the successful dehydration of selected foods, whereby the drying time for carrots for example was reduced to 2 h compared with 4.5-8.5 h in convectional hot air drying. Moreover, dried carrots showed higher rehydration potential, higher beta-carotene and vitamin C contents, lower density, and softer texture than those prepared by air drying. Further research effort will be performed in order to optimise the approach through the intermittent as opposed to continuous application of MW in order to achieve higher energy savings and product quality enhancement. To bridge the gap between laboratory research and industrial application, a prototype system will be developed for its validation in commercial food drying facilities." Ámbito científico engineering and technologymaterials engineeringcolors Programa(s) FP7-SME - Specific Programme "Capacities": Research for the benefit of SMEs Tema(s) SME-2012-1 - Research for SMEs Convocatoria de propuestas FP7-SME-2012 Consulte otros proyectos de esta convocatoria Régimen de financiación BSG-SME - Research for SMEs Coordinador IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA Aportación de la UE € 41 876,00 Dirección CARRETERA D ESPLUGUES 39 41 08940 CORNELLA DE LLOBREGAT España Ver en el mapa Región Este Cataluña Barcelona Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Digby Colm (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos Participantes (8) Ordenar alfabéticamente Ordenar por aportación de la UE Ampliar todo Contraer todo FULLWELL MILL LIMITED Reino Unido Aportación de la UE € 350 070,00 Dirección NORTH HYLTON ROAD - SOUTHWICK IND ESTATE UNIT 5D SR5 3TX SUNDERLAND Ver en el mapa Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Richard Friend (Mr.) Enlaces Contactar con la organización Opens in new window Coste total Sin datos TURKIYE SUT ET GIDA SANAYICILERI VEURETICILERI BIRLIGI DERNEGI Turquía Aportación de la UE € 37 435,00 Dirección MUSTAFA KEMAL MAHALLESI 2125 SOK A BLOK 6/8 06510 ANKARA Ver en el mapa Región Batı Anadolu Ankara Ankara Tipo de actividad Other Contacto administrativo Melek Us (Mrs.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos FRESHSEAL LIMITED Reino Unido Aportación de la UE € 183 439,00 Dirección ST GEORGE S ROAD UNIT 1 INDUSTRIAL TF2 7QZ Telford Ver en el mapa Región West Midlands (England) Shropshire and Staffordshire Telford and Wrekin Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Georgios Vanezi (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos GOKSER MAKINA SANAYI VE TICARET LIMITED SIRKETI Turquía Aportación de la UE € 78 771,00 Dirección YIL BULVARI 57 SOKAK 96 96 06370 ANKARA Ver en el mapa Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Unal Hilal (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos E.T.I.A. - EVALUATION TECHNOLOGIQUE INGENIEURIE ET APPLICATIONS SA Francia Aportación de la UE € 220 288,00 Dirección CARREFOUR JEAN MONNET 60201 Compiegne Ver en el mapa Región Hauts-de-France Picardie Oise Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Olivier Lepez (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos THE FOOD MACHINERY COMPANY LIMITED Reino Unido Aportación de la UE € 199 385,00 Dirección FENN CORNER ST MARY HOO ME3 8RF ROCHESTER Ver en el mapa Tipo de actividad Private for-profit entities (excluding Higher or Secondary Education Establishments) Contacto administrativo Lee Gapper (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN Irlanda Aportación de la UE € 24 320,00 Dirección BELFIELD 4 Dublin Ver en el mapa Región Ireland Eastern and Midland Dublin Tipo de actividad Higher or Secondary Education Establishments Contacto administrativo Donal Doolan (Mr.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos LEBENSMITTELVERSUCHSANSTALT Austria Aportación de la UE € 14 400,00 Dirección ZAUNERGASSE 1 3 1030 Wien Ver en el mapa Región Ostösterreich Wien Wien Tipo de actividad Research Organisations Contacto administrativo Christine Grabler (Ms.) Enlaces Contactar con la organización Opens in new window Sitio web Opens in new window Coste total Sin datos
