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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 2.2.4 of the HighTech Europe project.

This subtask describes conversion operations, both conventional and novel.

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

Technology sheet Principle Operation Innovation source Subtask Completed by
Anti-browning agents for fresh cut fruit Chemical Stabilizing
Conversion
Other 2.2.2
2.2.4
FRIP
Application of pulsed electric fields for cell disintegration Physical Structure forming
Conversion
Biotechnology
Other
2.2.4 DIL
Baking with combined microwave and infrared/impingement heating Physical Structure forming
Conversion
Not applicable 2.2.4 SP
Baking with impingement heating Physical Structure forming
Conversion
Other 2.2.4 SP
Baking with infrared heating Physical Structure forming
Conversion
Other 2.2.4 SP
Brining and cooking meat products Physical
Chemical
Stabilizing
Structure forming
Conversion
Not applicable 2.2.4 IRTA
Dry-roasting and pasteurization of nuts using infrared heating Physical Stabilizing
Conversion
Other 2.2.4 SP
Dry-roasting of nuts using microwaves Physical Stabilizing
Conversion
Other 2.2.4 IRTA
Enzymatic liquefaction of fish meat Chemical Conversion
Other
Other 2.2.4 FRIP
Ethylene powder ripening of fruits and vegetables Chemical Conversion Other 2.2.4 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
Fluid particle modelling Physical
Chemical
Biological
Stabilizing
Conversion
ICT 2.2.4 SP
High pressure assisted meat tenderisation by papain and ficin Physical Conversion
Other
Other 2.2.4 FRIP
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
Micromill Physical Separation
Conversion
Not applicable 2.2.4 INRA - IATE
Mincing and cooking meat products Physical
Chemical
Stabilizing
Structure forming
Conversion
Not applicable 2.2.4 IRTA
Pulsed electric fields and spore inactivation Physical Stabilizing
Structure forming
Other 2.2.4 DIL
QDS Drying maturing system for sliced products Physical
Biological
Stabilizing
Structure forming
Conversion
Other 2.2.4 IRTA
Reducing acrylamide formation during baking Chemical Conversion Biotechnology 2.2.4 SP
… further results

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