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Content archived on 2024-05-24

Development of an efficient microwave-assisted frying process for high-quality food processing

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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Topic(s)

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Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

SME1999/1
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Funding Scheme

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Coordinator

FTI - FOOD TECHNOLOGY INTERNATIONAL -B.V.
EU contribution
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Address
Kempenaar 03-03
LELYSTAD
Netherlands

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Total cost

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Participants (1)

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