Objectif
The aim of this project is to address and overcome specific scientific and technological hurdles which is necessary to make an informed judgement of the relevance of food related effects of pressure in the low temperature domain (SAFE ICE) as to realize and deliver their full benefits to the end users. To comply with this goal the project is organized into three objectives:
(1) to accumulate systematic data regarding thermo physical properties, safety, quality and stability aspects of pressure freezing and thawing of foods,
(2) to develop models for SAFE ICE processes related to safety, quality and stability aspects as well as consumer acceptability of foods,
(3) to use the knowledge generated for product evaluation and optimisation, for process control and process concept development and for educated judgements on consumer aspects aiding the identification of critical process parameters.