The activities in i³-food are organised in 6 work packages that are interlocked in the project according to scheme below.
(see image “i3-food interlocking of Work Packages)
First step and objectives were to overcome remaining technological bottlenecks by the development and to validate specific sensors needed for continuous process control.
This work package has aimed on development of sensors and sensor type measurements for continuous online process control.
For PEF-P, a sensor based on fibre optic temperature measurement was developed and validated. For HPTS, an online temperature sensor to be used within a closed high pressure vessel by temperature-dependent resistors was developed. For LS-Extrusion, a sensor type measurement for continuous detection of overrun was developed, based on a Coriolis mass flow meter which is used for in-line measurement of ice cream density.
Second step and objectives were to develop a specific model system (close to the targeted food categories) to ensure the desired relevant product properties, for each technology.
For PEF-P, a HACCP concept was developed on the basis of the identification of critical control points and temperature detection. The HACCP concept has been validated and is available for implementation by technology users as well as equipment providers.
For HPTS, a HACCP concept was developed on the basis of identification of critical control points and the temperature development during pressure build-up as well as the spatial distribution of the temperature field. The concept is available for technology users and equipment providers.
For LS-Extrusion, a HACCP concept was developed including the data generated by the overrun and the bubble size distribution data, the product flow rate and temperature. Despite first pre-tests with the completely new developed sensor for determination of air bubbles, further tests and evaluation of algorithms and validation of the measurement are necessary and will be completed within 3 months.
Parallel objectives were to enhance the application of PEF-P, HPTS and LS extrusion by validation of sensors for optimum process control in real life operations.
Requirements for the sensors as an implementation guideline for each technology have been described, as
- Definition of the process: e.g. boundaries of the process, typical layout
- Required information that the sensors should give: e.g. temperature, pressure
- Location in the process where the sensors need to be placed: for example, for HPTS the industrial partners stressed that preferably the temperature need to be measured inside a food package
- Critical Control Points (CCP) in the process
- Process conditions: range of operation conditions that has to be feasible for the sensors
- Equipment restrictions like size of the sensor
- Product specifications, especially when the sensor has to measure inside a product matrix
- External conditions like temperature, humidity.
Also in parallel, facilitation of a smooth and successful market entrance of the three technologies was undergone, by identifying and integrating existing and novel findings concerning market demands, opportunities and barriers. First step here was to analyse the innovation system for each technology, in terms of technology production process, food processing and delivery process and the stakeholder structure.
Therefore the criteria regarding potentials, opportunities and limitations of each novel technology in comparison with their respective technologies were derived and assessed. For the deriving of criteria the technology production and implementation chain as wells as the entire food processing and delivery chain were considered. For the clustering of derived criteria the adapted STEEP framework (social, technological, economic, ecological and policy dimensions) was used.
Before the results out of the analysis of the innovation system and the customers’ demands, requirements and expectations as well as results out of the expertise from the technological driven work packages will be used for a roadmap, they have to be validated, consolidated and integrated. This was conducted in three scoping workshops with the respective industrial group partners, members of the industrial advisory group and external experts.
