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Collaborative project: Development of an innovative washing process for fresh cut lettuce based on the non-thermal Plasma technology to increase product safety, -quality and sustainability. Subproject 3 (SPLASH)

Project


Project code: 2816IP007
Contract period: 15.10.2019 - 14.12.2022
Budget: 199,533 Euro
Purpose of research: Experimental development
Keywords: food safety, food processing, processing, other industrial plants, process quality, quality control, microorganisms, food quality

The use of plasma technology in the food sector represents a new and innovative approach with a direct focus on the product. A previously unconsidered field of research is the combination of the use of plasma technology, in the form of plasma-treated water (PTW), for the sanitation of fresh cut lettuce with the optimisation of the sustainability of the resources used for washing, such as water, electricity and soil surface. Toxicological and sensory analyses of the sanitised lettuces guarantee the preservation of product quality. The aim of the research network of industrial and research partners is the development of a sustainable, resource-saving washing process for fresh cut lettuce using PTW, as well as the detection of toxicological and sensory changes in freshly cut and washed lettuce after a non-thermal decontaminating plasma treatment. In addition, the transport/storage capacity of the products is to be maintained or optimised and the disinfection efficiency in the washing water is to be investigated. The core point is an innovative sanitation technology using PTW, whereby in particular the possibilities of an optimised use of resources, in the form of an effective production process of PTW and a demand-oriented re-dosing, are being researched.

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