Objective
The principle aim of the proposed research is to develop the use of high pressure (HP) as a food processing technique.
High pressure processing involves the treatment of foods in the pressure range 100 to 900 MPa. It can be used alone or in combination with other processes. The treatment inactivates many micro-organisms and enzymes. This project will investigate parameters for high pressure processing to ensure food safety and extend self-life without compromising the quality of selected liquid foods and derived products.
The project falls into three subject areas which are milk and dairy products; fruit and vegetable juice production; and high pressure equipment development for the processing of liquid foods.
In the milk and dairy products area the objectives aim to :
- assess the effects of HP on the structure, composition, conformation and
denaturation of dairy proteins;
- examine the modification of the functional properties of dairy proteins due to HP
treatments;
- develop an enzymatic modification of milk protein structure during HP treatments
to improve nutritional quality;
- assess the stability and nutritional quality of dairy products and ingredients after
HP treatment; Investigate the effect of HP treatment at key process points
during the manufacture of cheese and fermented milk products;
- and to investigate the effect of HP treatment on cheese ripening.
Fruit and vegetable juice production will examine the minimal processing parameters required for high quality fresh products in which the nutritional status, health protective compounds, and the natural taste and colour are preserved, but which also have a reasonable refrigeration shelf-life. The effects of HP on destabilising enzymes such as pectin metlyesterase will be investigated. Using HP treated juice as a model product, a survey of consumer attitudes, knowledge and prejudices concerning HP processing will be carried out in 3 EU member states.
The design of HP equipment specifically for the processing of bulk liquid foods in a semi-continuous process is central to this project. This will require production of special valves for product lines able to handle particulate suspensions. Integration of aseptic packaging into the process is a necessary objective. Other aspects such as throughput rate, maximum pressure and easy of cleaning will be investigated and improved.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- engineering and technology materials engineering colors
- engineering and technology mechanical engineering thermodynamic engineering
- agricultural sciences animal and dairy science dairy
- engineering and technology other engineering and technologies food technology food safety
- agricultural sciences agriculture, forestry, and fisheries agriculture horticulture vegetable growing
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Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
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Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Coordinator
RG6 2EF Reading
United Kingdom
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.