Objective
The industrial problem to overcome is to reduce the oil degeneration rate and the oil consumption in industrial (pre-) frying processes, to improve the quality of the process and the resulting (pre-) fried food products and at the same time to increase the throughput of the products. One of the ways of doing so is by a heating method that directly heats the food product in the oil, e.g. dielectric heating. The temperature of the oil bath, with a capacity of 1,000 1., can be lowered to approximately 160oC as it is only needed to give the products their flavour and appearance. The life of the oil can be extended with a factor of five.
The throughput of the food products can be increased with 50% by direct volumetric dielectric heating. The main research goal is to develop a new industrial frying process for (pre-) fried food products composed of a dielectric heating system in combination with a conventional heating system (oil bath) and an integrated enhanced deep-filtration system.
Fields of science (EuroSciVoc)
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CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
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Topic(s)
Data not availableCall for proposal
SME1999/1
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Funding Scheme
Data not availableCoordinator
LELYSTAD
Netherlands