MILD-DRY

Novel microwave-assisted vacuum drying for heat sensitive foods

 Coordinatore 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: Mr.
Nome: Digby
Cognome: Colm
Email: send email
Telefono: 34935542500

 Nazionalità Coordinatore Spain [ES]
 Sito del progetto http://www.milddry.eu/
 Totale costo 1˙495˙896 €
 EC contributo 1˙149˙984 €
 Programma FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs
 Code Call FP7-SME-2012
 Funding Scheme BSG-SME
 Anno di inizio 2012
 Periodo (anno-mese-giorno) 2012-09-01   -   2014-08-31

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    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: Mr.
Nome: Digby
Cognome: Colm
Email: send email
Telefono: 34935542500

ES (Castelldefels) coordinator 41˙876.00
2    FULLWELL MILL LIMITED

 Organization address address: NORTH HYLTON ROAD - SOUTHWICK IND ESTATE UNIT 5D
city: SUNDERLAND
postcode: SR5 3TX

contact info
Titolo: Mr.
Nome: Richard
Cognome: Friend
Email: send email
Telefono: +44 191 5480050

UK (SUNDERLAND) participant 350˙070.00
3    E.T.I.A. - EVALUATION TECHNOLOGIQUE INGENIEURIE ET APPLICATIONS SA

 Organization address address: CARREFOUR JEAN MONNET
city: COMPIEGNE
postcode: 60201

contact info
Titolo: Mr.
Nome: Olivier
Cognome: Lepez
Email: send email
Telefono: +33 3 44 86 44 20

FR (COMPIEGNE) participant 220˙288.00
4    THE FOOD MACHINERY COMPANY LIMITED

 Organization address address: FENN CORNER ST MARY HOO
city: ROCHESTER
postcode: ME3 8RF

contact info
Titolo: Mr.
Nome: Lee
Cognome: Gapper
Email: send email
Telefono: +441634 272345

UK (ROCHESTER) participant 199˙385.00
5    FRESHSEAL LIMITED

 Organization address address: ST GEORGE S ROAD UNIT 1 INDUSTRIAL
city: TELFORD
postcode: TF2 7QZ

contact info
Titolo: Mr.
Nome: Georgios
Cognome: Vanezi
Email: send email
Telefono: 441953000000

UK (TELFORD) participant 183˙439.00
6    GOKSER MAKINA SANAYI VE TICARET LIMITED SIRKETI

 Organization address address: YIL BULVARI 57 SOKAK 96
city: ANKARA
postcode: 6370

contact info
Titolo: Mr.
Nome: Unal
Cognome: Hilal
Email: send email
Telefono: +90 312 3857041

TR (ANKARA) participant 78˙771.00
7    TUERKIYE SUET ET GIDA SANAYICILERI VE UERETICILERI BIRLIGI DERNEGI

 Organization address address: MUSTAFA KEMAL MAHALLESI 2125 SOK A BLOK 6/8
city: ANKARA
postcode: 6680

contact info
Titolo: Mrs.
Nome: Melek
Cognome: Us
Email: send email
Telefono: 903124000000

TR (ANKARA) participant 37˙435.00
8    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 1 716 1656

IE (DUBLIN) participant 24˙320.00
9    LEBENSMITTELVERSUCHSANSTALT

 Organization address address: BLAASSTRASSE 29
city: WIEN
postcode: 1190

contact info
Titolo: Ms.
Nome: Christine
Cognome: Grabler
Email: send email
Telefono: +43 1 368 85 55 25

AT (WIEN) participant 14˙400.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

quality    heat    texture    drying    collapse    dehydration    air    energy    density    carrots    laboratory    foods    flavour    sensitive    nutrients    convective    time    food    hot   

 Obiettivo del progetto (Objective)

'Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolonged exposure to elevated drying temperatures, such as those used in convective drying. For this reason, hot air drying results in substantial degradation in quality attributes such as colour, nutrients and flavour, sever shrinkage also reduces bulk density and dehydration capacity. Also, chemical changes causing loss of flavour and nutrients occur during convective drying so the properties of dehydrated products are poor. A number of drying techniques have been developed over the years, among them atmospheric forced-air dehydration, a very common method. The major disadvantage of the hot air convective drying of food is the low energy efficiency and lengthy drying time during the falling rate period.

MILD-DRY will build on the positive results of laboratory trails using microwave-assisted vacuum drying (MAVD) for the successful dehydration of selected foods, whereby the drying time for carrots for example was reduced to 2 h compared with 4.5-8.5 h in convectional hot air drying. Moreover, dried carrots showed higher rehydration potential, higher beta-carotene and vitamin C contents, lower density, and softer texture than those prepared by air drying. Further research effort will be performed in order to optimise the approach through the intermittent as opposed to continuous application of MW in order to achieve higher energy savings and product quality enhancement. To bridge the gap between laboratory research and industrial application, a prototype system will be developed for its validation in commercial food drying facilities.'

Introduzione (Teaser)

Drying heat-sensitive foods in order to produce high-quality products is a challenge. An EU initiative has delivered a novel food-drying technology to achieve faster drying times and reduced energy consumption.

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