Objective
Plasma Kraft’s proposes to take an innovative drying technology for agricultural products from the pilot stage to full-scale production. The drying technology is versatile and allows for normal drying as well as drying to freeze dried quality without using vacuum or other energy intensive solutions. It is the most effective method for reduction of surface spores and pathogens. We have can ascertain that the product will be price competitive while providing at least 70% energy saving compared to drying equipment used in this industry today. The technology allows for very compact design that takes up less than 50% floor space compared to existing systems while still fitting on a single-floor production arrangement. The system is conveyor-based and fully automated allowing for continuous production and remote monitoring reducing labour cost and processing time. Temperature measurements in real time guides the software to provide ideal drying temperature that helps preserve the nutritional value of the dried food product.
Fields of science
Programme(s)
- H2020-EU.3.2. - SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy Main Programme
- H2020-EU.3.2.4. - Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy
- H2020-EU.3.2.1. - Sustainable agriculture and forestry
- H2020-EU.2.3.1. - Mainstreaming SME support, especially through a dedicated instrument
- H2020-EU.3.2.2. - Sustainable and competitive agri-food sector for a safe and healthy diet
Funding Scheme
SME-1 - SME instrument phase 1Coordinator
0283 OSLO
Norway
The organization defined itself as SME (small and medium-sized enterprise) at the time the Grant Agreement was signed.