PRESERF

Processing Raw materials into Excellent and Sustainable End products while Remaining Fresh

 Coordinatore FEYECON DEVELOPMENT & IMPLEMENTATION BV 

 Organization address address: RIJNKADE 17A
city: WEESP
postcode: 1382 GS

contact info
Titolo: Ms.
Nome: Normile
Cognome: Erin
Email: send email
Telefono: +31 294 457733
Fax: +31 294 58866

 Nazionalità Coordinatore Netherlands [NL]
 Sito del progetto http://www.preserf.eu
 Totale costo 3˙673˙143 €
 EC contributo 2˙547˙864 €
 Programma FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology
 Code Call FP7-KBBE-2009-3
 Funding Scheme CP-FP
 Anno di inizio 2010
 Periodo (anno-mese-giorno) 2010-04-01   -   2014-03-31

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    FEYECON DEVELOPMENT & IMPLEMENTATION BV

 Organization address address: RIJNKADE 17A
city: WEESP
postcode: 1382 GS

contact info
Titolo: Ms.
Nome: Normile
Cognome: Erin
Email: send email
Telefono: +31 294 457733
Fax: +31 294 58866

NL (WEESP) coordinator 1˙014˙405.00
2    LUNDS UNIVERSITET

 Organization address address: Paradisgatan 5c
city: LUND
postcode: 22100

contact info
Titolo: Prof.
Nome: Petr
Cognome: Dejmek
Email: send email
Telefono: +46 46 2229810
Fax: +46 46 2224531

SE (LUND) participant 621˙219.00
3    SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB

 Organization address address: Frans Perssons Vaeg 6
city: GOETEBORG
postcode: 40229

contact info
Titolo: Dr.
Nome: Karin
Cognome: östergren
Email: send email
Telefono: +46 10516 6625
Fax: +46 31 833782

SE (GOETEBORG) participant 331˙701.00
4    UNIVERSITA DEGLI STUDI DI TRENTO

 Organization address address: VIA CALEPINA 14
city: TRENTO
postcode: 38122

contact info
Titolo: Dr.
Nome: Sara
Cognome: Spilimbergo
Email: send email
Telefono: +39 0461 282485
Fax: +39 0461 281945

IT (TRENTO) participant 319˙924.00
5    UNIVERISTY OF ZAGREB - FACULTY OF FOOD TECHNOLOGY AND BIOTECHNOLOGY

 Organization address address: "Pierottijeva, 6"
city: ZAGREB
postcode: 10000

contact info
Titolo: Dr.
Nome: Drazenka
Cognome: Komes
Email: send email
Telefono: +385 1 4826 251
Fax: +385 1 4826 251

HR (ZAGREB) participant 179˙297.00
6    VNK B.V.

 Organization address address: Loofklapper 25-27
city: Biddinghuizen
postcode: 8256SL

contact info
Titolo: Mr.
Nome: Bauke Johannes
Cognome: Van Der Veen
Email: send email
Telefono: +31 321 335 440
Fax: +31 321 335 450

NL (Biddinghuizen) participant 81˙318.00

Mappa


 Word cloud

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

spin    energy    conservation    co    alters    technologies    freshness    texture    enhanced    operation    freezing    solid    materials    drying    environmental    technique    nutritional    raw    preserf    food    shelf    inactivation    freeze    lower    quality    techniques    sustainability    life    structure    supercritical    scientists    preservation    fresh    cell    foods   

 Obiettivo del progetto (Objective)

'The project focusses on development of novel solid food conservation techniques for a wide range of applications (frozen, dried and packaged) to extent shelf life and to meet the current need for convenient foods. Three innovative preservation techniques, partly interconnected, will be investigated for having the potential for better maintaining the product quality and freshness (nutritional value, taste) and the potential for improved sustainability, as the techniques allow for reduction of the raw material losses, lower energy costs and reductions in the use of chemicals. The environmental benefits will be established during the process and product development on the basis of sustainability indicators, applicable for wider use. After a development stage, a demonstration unit will be build for comparative validation and new product development on location, particularly intended for SME.'

Introduzione (Teaser)

Food preservation techniques can lower quality and nutritional value. An EU initiative has developed novel conservation techniques to increase shelf-life without compromising quality and freshness for a range of foods.

Descrizione progetto (Article)

Health conscious people want to eat fresh food. EU-funded scientists initiated the project 'Processing raw materials into excellent and sustainable end products while remaining fresh' (http://www.preserf.eu/ (PRESERF)) to investigate three new food preservation techniques.

Freezing and thawing alters the texture and nutritional value of products such as leafy vegetables and soft fruit by disrupting cell structure. Pulsed electric fields reversibly open cell walls and enable subsequent vacuum infusion of substances (cryoprotection agents) that protect against the harmful effects of freezing. Scientists studied both processes individually and tried combinations to maintain cell structure and viability after freezing.

Drying is an effective preservation technique that alters the structure, nutritional content and physical appearance of food. Use of supercritical carbon dioxide (CO2) rather than hot air or freeze drying showed promising potential for mild, economical drying. Preliminary observations indicated equal or better preservation of structure and the restoration of characteristics after rehydration in soups and sauces. Lower energy consumption and enhanced preservation of bioactive compounds was found in comparison to conventional drying techniques.

Supercritical CO2 can also be used for pasteurisation to kill and prevent the growth of new microbes in food without affecting aroma or texture. Microbial inactivation was effective in all three foods tested, with faster inactivation occurring at higher temperatures. By using liquid instead of solid sorption materials to recycle CO2, a continuous processing mode was designed to allow improved ease of operation and substantial reduction of both energy (operation costs) and investment costs.

The project's results include two spin-off companies established for further exploitation of the freeze-protection technique and the CO2 drying technology. The spin-offs have already attracted the interest of investors and potential users, ensuring that the work performed within PRESERF will continue.

Technologies have the potential to increase the quality, safety and preservation of a variety of solid food products. At the same time, they reduce the environmental impact of processing technologies all along the food preparation chain. Combined with reduced costs for manufacturers, enhanced competitiveness is sure to follow.

Altri progetti dello stesso programma (FP7-KBBE)

QUAFETY (2012)

COMPREHENSIVE APPROACH TO ENHANCE QUALITY AND SAFETY OF READY TO EAT FRESH PRODUCTS

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QUALIFY (2014)

Quantify Life – Feed Yourself

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ASFORCE (2012)

Targeted research effort on African swine fever

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