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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 06
Project
Project code: 2816302507
Contract period: 15.11.2009
- 15.11.2012
Budget: 176,546 Euro
Purpose of research: Experimental development
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. vitamins. 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 ingredients, 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.
Section overview
Subjects
- Process engineering
