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Low temperature-pressure processing of foods : safety and quality aspects, process parameters and consumer acceptance

Objective

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.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

TECHNISCHE UNIVERSITAET BERLIN
Address
Strasse Des 17. Juni 135
Berlin
Germany

Participants (6)

CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Spain
Address
S/n,ciudad Universitaria S/n
28040 Madrid
ECOLE NATIONALE D'INGNIEURS DES TECHNIQUES DES INDUSTRIES AGRICOLES ET ALIMENTAIRES
France
Address
Domaine De La Gtraudifre
44322 Nantes
INSTITUTE OF HIGH PRESSURE PHYSICS - POLISH ACADEMY OF SCIENCES
Poland
Address
Sokolowska 29-37
01 142 Warszawa
KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium
Address
Oude Markt 13
3000 Louvain / Leuven
TECHNICAL RESEARCH CENTRE OF FINLAND
Finland
Address
Tietotie 2
02044 Espoo
UNILEVER NEDERLAND BV
Netherlands
Address
120,Olivier Van Noortlaan 120
3133 AT Vlaardingen