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Content archived on 2024-05-24

New system for the reduction of germs, bacteria and odd substances in the transformation of vegetable products into dehydrated and ready-made food

Objective

ABSTRACT In the industry of viable dehydrated products, the current processes used for the reduction of the bacteriological load (boiling, whitening) in certain products with a high microbial level (due to the fact that they are born under the ground), are inefficient since they alter their organoleptic characteristics and their molecular structure. As a final objective of this project, it is intended to obtain a new procedure for the production of dehydrated vegetables with a total count of less than 100.000 germs in plaque. This new procedure would range from the field work, at the month of harvesting, to the processing work, introducing technological improvements in the harvesting machines, as well as in parts of the processing, washing and whitening lines. Causing a thermo effect in the fresh product before its dehydration, which would affect the critical points where the microbiological contamination is higher, would do this. This should not affect any organoleptic parameter in the final product.

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Topic(s)

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Funding Scheme

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EAW - Exploratory awards

Coordinator

AGROTECHNICA EXTREMENA SA
EU contribution
No data
Address
Ctra. Montijo-Badajoz KM 11,7
06184 PUEBLONUEVO DEL GUADIANA
Spain

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Total cost

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Participants (1)

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