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Energy innovative food process for production of high quality frozen foods

Total Cost €


EC-Contrib. €






Project "COLDmicroWAVE" data sheet

The following table provides information about the project.


Organization address
city: BORAS
postcode: 501 15

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Sweden [SE]
 Total cost 173˙857 €
 EC max contribution 173˙857 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2014
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2015
 Duration (year-month-day) from 2015-05-01   to  2017-04-30


Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 


 Project objective

COLDµWAVE aims to improve the research skills of Epameinondas Xanthakis by developing an innovative environmentally sustainable process for blanching and freezing vegetables with improved textural and nutritional quality at SP -Technical Research Institute of Sweden. The study which will be carried out will involve the use of microwave electromagnetic irradiation (MW) for blanching and freezing of vegetables. COLDµWAVE will develop tailored equipment for MW blanching of vegetables that has very high energy efficiency and no water consumption. Furthermore, this project will develop innovative pathways in freezing to improve the quality of frozen vegetables by exploring, in a new context, previous results acquired by the fellow. The developed process will lead to improved quality characteristics compared to the conventional freezing. During this extensive study the fellow will gain valuable multidisciplinary experience and new theoretical and practical skills in the areas of heat transfer modelling, energy accounting methods, food nutrition and quality measurements as well as life cycle assessment methods. The integrated proposed study will give the fellow the opportunity to develop further knowledge on development of innovative processes having industrial importance and finally become a real specialist in the microwave assisted food blanching and freezing. The candidate will also learn to conduct research, to manage projects, communicate results effectively, commercialise research, as well as an in-depth education in development of innovative processes which will contribute for an open mind to innovation and more successfully realisation of research ideas into commercial reality.


year authors and title journal last update
List of publications.
2016 E. Lopez-Quiroga, F.S. Mohd Salleh, P.J. Fryer, S. Bakalis, E. Xanthakis
Model-based study of water crystallisation in food systems
published pages: , ISSN: , DOI:
30th EFFoST International Confe 2019-07-24
2015 E. Xanthakis, E. Kaunisto, S. Isaksson, L. Ahrné
COLDμWAVE - Investigation of microwave blanching of vegetables
published pages: , ISSN: , DOI:
29th EFFoST International Confe 2019-07-24
2016 Mohsen Dalvi-Isfahan, Nasser Hamdami, Alain Le-Bail, Epameinondas Xanthakis
The principles of high voltage electric field and its application in food processing: A review
published pages: 48-62, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2016.09.002
Food Research International 89 2019-07-24
2016 E. Xanthakis, E. Kaunisto, M. Duvernay, A. Le-Bail, and L. Ahrné
Microwave Assisted Blanching and Novel Freezing Methods of Fruits
published pages: , ISSN: , DOI:
IUFoST-18th World Congress of F 2019-07-24
2017 E. Xanthakis, V.P. Valdramidis
Chapter 5. Impact of heating operations on the microbial ecology of foods
published pages: 117-141, ISSN: , DOI: 10.1002/9781118823071.ch5
Modeling the Microbial Ecology of Foods: Quantitative Microbiology in Food Processing 2019-07-24
2016 E. Xanthakis, E. Kaunisto, J. Berg, S. Isaksson, A. Le-Bail, L. Ahrné
Evaluation of dry blanching and microwave assisted freezing of fruits
published pages: , ISSN: , DOI:
30th EFFoST International Confe 2019-07-24
2017 Mohsen Dalvi-Isfahan, Nasser Hamdami, Epameinondas Xanthakis, Alain Le-Bail
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
published pages: 222-234, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2016.10.001
Journal of Food Engineering 195 2019-07-24

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The information about "COLDMICROWAVE" are provided by the European Opendata Portal: CORDIS opendata.

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