Skip to main content

Novel Ozone and Thermal Shock Conservation Process for Vegetables

Objective

FIORDELISI, leader in the production of dehydrated vegetables in Italy and the first in the production of sun-dried and semi-dried tomatoes was created on 1960. Around 3,500,000 square meters of fields cultivated under Fiordelisi’s careful supervision and an annual production capacity 1,200 tons of sun-dried tomatoes, 700 tons of semi-dried tomatoes, 200 tons of artichokes and 500 tons of other vegetables show our business development. In order to offer always high quality food products, we start by a targeted seed selection and we use modern processes of sanitation and storage, which are constantly studied and improved.
Now, we have developed SHOCKO3: a novel sanitation and preservation process based on ozone and a thermal shock. We envisage that SHOCKO3 will replace all traditional oil and freezing based conservation methods. SHOCKO3 will offer approx. 35% of weight reduction, 20% transportation energy saving, 30% CO2 emission reduction, 35% reduction of raw material (oil method replacement), 15% increase average of organoleptic properties (20% taste, 5% colour and % 15 odour) with shelf-life up to 5 months.

Field of science

  • /engineering and technology/other engineering and technologies/food and beverages
  • /agricultural sciences/agriculture, forestry, and fisheries/agriculture/horticulture/root crop

Call for proposal

H2020-SMEINST-1-2014
See other projects for this call

Funding Scheme

SME-1 - SME instrument phase 1

Coordinator

FIORDELISI SRL
Address
Via Alfieri 41
71048 Stornerella
Italy
Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
EU contribution
€ 50 000