MINICRYSTAL

Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals

Coordinatore	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.    more  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Ms. Nome: Claudia Cognome: Krines Email: send email Telefono: + 49 471 4832 162 Fax: + 49 471 4832 129
Nazionalità Coordinatore	Germany [DE]
Sito del progetto	http://www.minicrystal.eu/
Totale costo	1˙413˙160 €
EC contributo	1˙086˙610 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2007-1
Funding Scheme	BSG-SME
Anno di inizio	2008
Periodo (anno-mese-giorno)	2008-10-01   -   2010-09-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Ms. Nome: Claudia Cognome: Krines Email: send email Telefono: + 49 471 4832 162 Fax: + 49 471 4832 129	DE (BREMERHAVEN)	coordinator	0.00
2	AKTIVE ARC SARL  Organization address address: LES LOGES city: LA VUE DES ALPES contact info Titolo: Ms. Nome: Helene Cognome: Kristrom Email: send email Telefono: +41-32-853 5665 Fax: +41 32 853 5664	CH (LA VUE DES ALPES)	participant	0.00
3	BIOTRONICS LTD  Organization address address: FAR VIEW SHOBDON city: LEOMINSTER HEREFORDSHIRE postcode: HR6 9NE contact info Titolo: Mr. Nome: Steve Cognome: Goode Email: send email Telefono: + 44 1568 616 088 Fax: + 44 1568 612 402	UK (LEOMINSTER HEREFORDSHIRE)	participant	0.00
4	FRESHSEAL LIMITED  Organization address address: ST GEORGE S ROAD UNIT 1 INDUSTRIAL city: TELFORD postcode: TF2 7QZ contact info Titolo: Mr. Nome: George Cognome: Vanezi Email: send email Telefono: +44 1952 616655 Fax: +44 1952 616655	UK (TELFORD)	participant	0.00
5	HEBOLD MIXING & MORE GMBH  Organization address address: GRODENER CHAUSSEE 25-29 city: CUXHAVEN postcode: 27472 contact info Titolo: Mr. Nome: Andreas Cognome: Keller Email: send email Telefono: +49 (4721) 6018 - 0 Fax: +49 (4721) 6018 - 50	DE (CUXHAVEN)	participant	0.00
6	INNOVACIO I RECERCA INDUSTRIAL I SOSTENIBLE SL  Organization address address: AVENIDA DEL CANAL OLIMPIC 15 PARC MEDITERRANI DE LA TECNOLOGIA EDIFICIO C4 BLOQUE ANEXO PLANTA BAJA city: Castelldefels postcode: 8860 contact info Titolo: Ms. Nome: Oonagh Cognome: Mc Nerney Email: send email Telefono: + 34 652839215 Fax: + 34 932000755	ES (Castelldefels)	participant	0.00
7	MEYER GEMUSEBEARBEITUNG GMBH  Organization address address: HINTERM HOLZE 10 city: TWISTRINGEN postcode: 27239 contact info Titolo: Mr. Nome: Peter Cognome: Herr Email: send email Telefono: 484932 Fax: 484902	DE (TWISTRINGEN)	participant	0.00
8	RANGELAND FOODS LIMITED  Organization address address: LOUGH EGISH FOOD PARK TULLYNAMALRA NA city: CASTLEBLAYNEY contact info Titolo: Mr. Nome: Jim Cognome: Lucey Email: send email Telefono: + 353 42 97 45132 Fax: + 353 42 97 45030	IE (CASTLEBLAYNEY)	participant	0.00
9	UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN  Organization address address: BELFIELD city: DUBLIN postcode: 4 contact info Titolo: Mr. Nome: Donal Cognome: Doolan Email: send email Telefono: +353.1.7161656 Fax: +353-1-475 1216	IE (DUBLIN)	participant	0.00

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'Freezing is a very widespread process within the food processing industry, being used not only to manufacture products that are consumed in frozen state, such as ice cream, frozen yoghurts, sorbets, etc, but also as a very important means of preserving fresh foodstuffs. However, freezing animal and plant tissues causes many irreversible physical and chemical changes within the food matrix, often leaving the final product with lower eating quality than when it was in the fresh state. Ice crystals represent one of the key contributors to quality degradation in frozen foods. As they grow in size, they exert additional stresses on fragile cellular structures and can damage emulsions and lead to negative product characteristics such as poor appearance, unacceptable texture and physical and nutritional product damage. In short, smaller ice crystals promote a better quality product and control of the crystal size distribution in the final product is one of the most important aspects for many freezing operations. As quality issues take increasing precedence among EU consumers, a key challenge facing frozen food manufacturers is how to reposition their products as health-friendly. Consumers not only instinctively believe that fresh food tastes better than frozen food- they also see frozen foods as cheap and inferior. In response, this project will build upon promising research in the ability of high powered ultrasound (HPU) to initiate ice nucleation and to control crystal size distribution in the frozen product during solidification of liquid food. Past research has also shown promise for HPU to shorten the freezing process and lead to a product of better quality. This project will design and develop a prototype HPU system for its industrial validation in food freezing facilities. It will be cost-effective and easy to operate and easily integrated with commercially available freezing equipment.'

Introduzione (Teaser)

Ultrasonics can modify ice crystals as food freezes. Smaller crystals mean better preservation of the food's structure, taste and quality.