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Novel Ozone and Thermal Shock Conservation Process for Vegetables


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

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

Call for proposal

See other projects for this call

Funding Scheme

SME-1 - SME instrument phase 1


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