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Contenido archivado el 2024-05-18

Industrial process of food preservation by pulsed electric fields

Objetivo

Safety of food products is nowadays-European consumers' principal concern. Assuming that breed and culture fulfil the regulation and standards, safety of food is widely relying on techniques of pasteurisation and sterilisation. and also the environment of production (handling, packaging), whatever the microbial contamination, at the source of production, is. The aim of this project is to investigate and develop an emerging technology of pasteurisation. pulsed electric field. This technology was investigated in a former FAIR project by European technical centres, at laboratory scale. The final aim of the project is to bring the technology at industrial scale. The main advantages of the pulsed electric field technology are:- microbial inactivation and food sanitation- no degradation of sensorial quality and nutritional value of treated food (non thermal process)- extension of shelf life compared to classic technique- low cost and very short treatment- possibility to operate with high flow

Convocatoria de propuestas

Data not available

Régimen de financiación

EAW - Exploratory awards

Coordinador

ENERTRONIC SA
Aportación de la UE
Sin datos
Dirección
Rue du Ruisseau 30
38070 GRENOBLE
Francia

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Coste total
Sin datos

Participantes (1)