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Contenuto archiviato il 2024-05-18

Industrial process of food preservation by pulsed electric fields

Obiettivo

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

Invito a presentare proposte

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Meccanismo di finanziamento

EAW - Exploratory awards

Coordinatore

ENERTRONIC SA
Contributo UE
Nessun dato
Indirizzo
Rue du Ruisseau 30
38070 GRENOBLE
Francia

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Costo totale
Nessun dato

Partecipanti (1)