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Collaborative project: Pasteurisation and drying of food material by novel microwave technology with high energy efficiency and minimal processing impact on valuable food components. Subproject 1 (NEWWAVE)
Project
Project code: 281A105316
Contract period: 01.03.2018
- 31.07.2021
Budget: 552,629 Euro
Purpose of research: Applied research
Keywords: product safety, food quality, communal feeding, nutrients, processing, ingredients, food processing, process quality, product quality, away-from-home catering
The aim is to develop and to apply a novel microwave technology for the pasteurisation and drying of sensitive food material by preventing problems related hot and cold spots. These issues are based on unequal electromagnetic field distribution in the treatment chamber. which can be avoided by an alternative method for microwave generation using semi-conductor technology. NEWWAVE is structured in the following sections/work packages (WP): WP 1 Construction of a pilot plant unit considering the different challenges in pasteurisation and drying of food material and different physical backgrounds. WP 2 Etablishment of methods to assess temperature profiles in the test sample considering the structural changes during heating and drying, which require differenr sensor techniques. WP 3 Process development for MW-heating using solid food material and soft material. Sensor techniques establishes in WP 2 will be applied. WP 4 Process development for MW-vacuum- and MW-freesze drying. The aim is to achieve an equal distribution of water contents/dry matter across the test product. WP 5 Scale-Up, Key results from WP 1-4 will be applied in the final upgrade of the pilot plant to convert it in a unit with demonstrator properties using more complex food material. WP 6 Reporting, publishing.
Section overview
Subjects
- Food Processing
