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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 2.2.3 of the HighTech Europe project.

This subtask describes structure forming operations, both conventional and novel.

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

Technology sheet Principle Operation Innovation source Subtask Completed by
Cutting of food products by ultrasound Physical Separation Other 2.2.3 FRIP
DIL
Drying of non-fermented meat products Physical Stabilizing
Structure forming
Conversion
Not applicable 2.2.3 IRTA
Egg white as structure forming agent Physical Structure forming Other 2.2.3 FRIP
Emulsions stabilized by multi-layer interfaces Physical
Chemical
Stabilizing
Structure forming
Nanotechnology 2.2.3 DIL
Enzymatic modification of phospholipids Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology
Other
2.2.3 DIL
Fermenting and drying of meat products Physical
Biological
Stabilizing
Structure forming
Conversion
Not applicable 2.2.2
2.2.3
2.2.4
IRTA
High pressure shellfish processing Physical Stabilizing
Structure forming
Other 2.2.3
2.2.2
IRTA
Immobilization of yeast cells for fermentation, especially beer Biological Structure forming
Conversion
Biotechnology 2.2.4
2.2.3
IRTA
Listello mill for olive oil processing Physical Separation
Structure forming
Conversion
Other 2.2.4
2.2.3
2.2.1
IRTA
Low-fat stabilization of peanut butter and vegetable kernel butters Chemical Stabilizing
Structure forming
Other 2.2.2
2.2.3
CENTIV
Modification of phospholipids Physical
Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology
Other
2.2.3 DIL
Pickering Emulsions Physical
Chemical
Stabilizing
Structure forming
Nanotechnology 2.2.3 DIL
Planetary roller extruder (PRE) Physical Structure forming Not applicable 2.2.3 DIL
Reduction of industrial sewage sludge by biological and biochemical agents Chemical
Biological
Structure forming
Other
Other 2.2.3 IRTA
Rheological properties of liquid egg products for pumping system design Physical Structure forming
Other
Other 2.2.3 FRIP
Shock wave meat tenderization Physical Structure forming
Conversion
Other 2.2.3 DIL
Spray drying Physical Separation
Stabilizing
Structure forming
Conversion
Other 2.2.1
2.2.2
2.2.3
CENTIV
Spray-dried milk powder structure for the application in fat-based suspensions Physical Stabilizing
Structure forming
Other 2.2.3 DIL
Starch gelation by high pressure processing Physical Structure forming Other 2.2.3 IRTA
Structure formation through pressure-induced protein denaturation Physical Structure forming Other 2.2.3 DIL
… further results

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Created by WikiSysop on 1 March 2012, at 04:25