Objectif The main objective of the first phase of the project was the set up of a model system that could be used for comparing drying technologies in terms of quality factors of the products.A model system is being set up that can be used for comparing drying technologies in terms of quality factors of the products.Key components were chosen, based on the experimental results, for enzymes, vitamins, microorgansism and volatiles (flavours). These were tyrosinase (enzyme), vitamin C, Thermus thermophilus (microorganism) and diacetyl (volatile).Analytical methods were developed for determining vitamins A, B1, B2, C, D, beta-carothene and available lysine. The methodology defined ensures reproducible and precise results. This is particularly useful for products such as milk powders, avoiding normal sources of errors in the measurements of vitamins and proteins. The methodology for optimizing retention of heat sensitive components using these indicators, and statistical methods were applied and validated experimentally.Furthur work is being carried out to develop a more accurate route for this optimization goal by developing a comprehensive approach.This phase had been attributed 15 months in the project proposal. The model systems would consist in base materials and key components, the choice of which would be the prime factor for achieving the aforementioned objective. The second phase consists of the comparison of different drying methods and the third phase of the validation of the results in real food products. Champ scientifique natural sciencesbiological sciencesmicrobiologynatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes Programme(s) FP2-FLAIR - Multiannual research and development programme (EEC) in food science and technology (FLAIR), 1989-1993 Thème(s) Data not available Appel à propositions Data not available Régime de financement CSC - Cost-sharing contracts Coordinateur UNIVERSIDADE CATOLICA PORTUGUESA Contribution de l’UE Aucune donnée Adresse Rua Dr Antonio Bernardino de Almeida 4200 PORTO Portugal Voir sur la carte Coût total Aucune donnée Participants (6) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire ARSOPI - Indústrias Metalúrgicas Arlindo S.Pinho, SA Portugal Contribution de l’UE Aucune donnée Adresse Relva - Vila Chã 3730 Vale de Cambra Voir sur la carte Coût total Aucune donnée Centre d'Enseignement et de Recherchedes Industries Alimentaires et Chimiques Belgique Contribution de l’UE Aucune donnée Adresse 1,Avenue Emile Gryzon 1070 Bruxelles Voir sur la carte Coût total Aucune donnée Chambre Regionale de Commerce et Industrie Limousin Poitou-Charentes France Contribution de l’UE Aucune donnée Adresse 4,Rue Saint-Hilaire 86000 Poitiers Voir sur la carte Coût total Aucune donnée Ecole Nationale Supérieure des Industries Agricoles et Alimentaires France Contribution de l’UE Aucune donnée Adresse 1,Avenue des Olympiades 91305 Massy Voir sur la carte Coût total Aucune donnée UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK Irlande Contribution de l’UE Aucune donnée Adresse WESTERN ROAD, PRESENTATION BUILDINGS 30 CORK Voir sur la carte Coût total Aucune donnée UNIVERSITY OF READING Royaume-Uni Contribution de l’UE Aucune donnée Adresse Early Gate 4, Whiteknights RG6 6AP READING Voir sur la carte Coût total Aucune donnée