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From Food Tech Innovation Portal
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Below you can find an overview of all technology sheets prepared in subtask 2.2.2 of the HighTech Europe project.

This subtask describes stabilizing operations, both conventional and novel.

Other operations considered in HighTech Europe are separation, structure forming, conversion and packaging operations.

Technology sheet Principle Operation Innovation source Subtask Completed by
Alternative heat-stable sweeteners for bakery products Physical
Chemical
Stabilizing Other 2.2.2 M.Houska
FRIP
Monica Trif
CENTIV
Anti-browning agents for fresh cut fruit Chemical Stabilizing
Conversion
Other 2.2.2
2.2.4
FRIP
Antimicrobial effect of ozone in the food industry Chemical Stabilizing Other 2.2.2 DIL
Antimicrobials for bakery products Physical
Chemical
Stabilizing
Packaging
Other
Not applicable
2.2.2
2.2.5
M. Houska
FRIP
Batch overpressure water cascading or spray retort Physical Stabilizing Not applicable 2.2.2 KU Leuven LFT
Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
Dry heat sterilization of spices Physical Stabilizing Other 2.2.2 FRIP
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Chemical Stabilizing
Packaging
Biotechnology
Nanotechnology
2.2.5
2.2.2
CENTIV
Fat replacers for meat products Chemical
Biological
Stabilizing
Structure forming
Not applicable 2.2.2 FRIP
Fermenting and drying of meat products Physical
Biological
Stabilizing
Structure forming
Conversion
Not applicable 2.2.2
2.2.3
2.2.4
IRTA
Freeze meat juice release prevention Chemical
Biological
Stabilizing Biotechnology 2.2.2 FRIP
Glucose removal from egg white Chemical
Biological
Stabilizing
Conversion
Not applicable 2.1.2
2.2.2
FRIP
HPT meat sterilisation Physical
Biological
Stabilizing Other 2.2.2 FRIP
Heat distribution studies in batch retorts for in-pack thermal processing Physical Stabilizing ICT 2.2.2 KU Leuven LFT
Heat penetration studies for in-pack thermal processing in batch retort systems Physical Stabilizing ICT 2.2.2 KU Leuven LFT
High pressure homogenisation for microbial inactivation of liquid food Physical Stabilizing
Structure forming
Other 2.2.2 KU Leuven LFT
High pressure pasteurization of fish to prolong their freshness Physical Stabilizing Other 2.2.2 FRIP
IRTA
High pressure pasteurization of marinated chicken meat Physical Stabilizing Other 2.2.2 FRIP
High pressure shellfish processing Physical Stabilizing
Structure forming
Other 2.2.3
2.2.2
IRTA
High pressure thermal sterilisation Physical Stabilizing Other 2.1.1
2.2.2
KU Leuven LFT
… further results

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Created by WikiSysop on 1 March 2012, at 03:25