Objective
This project will demonstrate the industrial viability of a new technology the 'vacuum infusion', used on vegetals and which is based on an already well known principal: the vacuum method. In order to process new products with a high economic potential: fruits and vegetables in pieces. The concept of Vacuum Infusion is very simple, which will lessen the risks to a minimum. In short, the air initially inside the product has to be evacuated thanks to vacuum and replaced by the impregnation solution made from texture agents. This technique can be applied to all porous food products (vegetals and extruded products) including occlusive air.
The advantages of this technique, compared to the other immersion techniques currently used such as osmotic deshydratation, candying, semi-candying, marination, are numerous: . Preservation of integrity of the treated vegetal pieces thanks to the incorporation of texture agents, . Rapid penetration of a solution in a hydrodynamic way, . Impregnation of macromolecules with functional characteristics (eg texture agents, gelificator, other substances) without any chemical or physical modification of the treated products. The vacuum technology proposed will enhance innovation with significant advantages . Improvement of technological quality (high added-value ingredients), . Improvement of the organoleptic properties of the treated products (eg limitation of fruit exsudation, integrity of pieces), . Energy saving (no thermic treatment), . Impact on Environment (no recycling of the solutions used, minimized wastes), . Impact on consumers health (more natural products, better preservation of minerals, ù Time saving. All performances made for significant progress will be disseminated to an extended audience throughout Europe thanks to already efficient networks. The pilot which will be used is a mobile one, quite representative of the industrial scale. It will be used in the 4 countries (F, Fin, Sw, P) in order to validate these following points: . Type of fruits and vegetable to which the technique can be applied, . The nature and efficiency of texture agents towards the foreseen quality, . The combined effect of the technique and the application of the complementary system of stabilisation (deep-freezing, blanching, pasteurization, ...) At the end of this demonstration, the results will be disseminated in several other sectors through 4 workshops in cultural and geographical zones (F, Fin, Sw, P) for both cost-efficiency and a stronger transnational impact.
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.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- engineering and technologyenvironmental engineeringwaste managementwaste treatment processesrecycling
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturevegetable growing
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Topic(s)
Call for proposal
Data not availableFunding Scheme
DEM - Demonstration contractsCoordinator
TBC