Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 03
Description:
In food processing, trend towards more natural products with additional health benefits is continuing it's strong growth. Costumer safety thereby is still of upmost priority. Relating to this, opportunities of HPP shall be applied within the project framework. High hydrostatic pressures of more than 700 MPa at short compression times causes inactivation of microorganisms while obtaining the full amount of valuable micro-nutrients such as e. g. vi-tamins. High pressure technology offers the opportunity of 'degermination' within the final packaging, therefore, all recontaminations of the final food product can be excluded. However, many questions concerning interactions between process parameters, food ingredi-ents, structure, quality, shelf life and packaging material are still unexlplained yet. Founding on a close cooperation between all involved parties correlations for the food systems fish and fruit juices shall be questioned fundamentally, which includes development of high pressure suitable packing as well.
Executive Institute:
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG) Details of MRI - Department of Safety and Quality of Fruit and Vegetables
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of (MRI) (Baden-Württemberg)
Contract period:
15. 11. 2009 - 15. 11. 2012
Project budget:
167,164 €
Funding Programme:
- BMELV - Program to promote innovation Details of BMELV - Program to promote innovation
Subject:
- Process engineering
Purpose of research:
Promotion of innovation
Funding Institutions:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
Project Management Agency:
- Federal Office for Agriculture and Food (BLE) Details of BLE