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From Food Tech Innovation Portal

In HighTech Europe both innovative and conventional technologies are classified according to the kind of operation the belong to.

Below you can find an overview of all technology sheets that describe conversion operations.

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


Technology sheet Principle Operation Innovation source Subtask Completed by
Acrylamide mitigation strategies Chemical Stabilizing
Structure forming
Conversion
ICT
Biotechnology
Other
2.1.2 KU Leuven LFT
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
Drying of non-fermented meat products Physical Stabilizing
Structure forming
Conversion
Not applicable 2.2.3 IRTA
Enzymatic liquefaction of fish meat Chemical Conversion
Other
Other 2.2.4 FRIP
Enzymatic modification of phospholipids Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology
Other
2.2.3 DIL
Enzymes with lipase/acyltransferase activity for processing fats Biological Conversion Biotechnology 2.1.3 INRA - IATE
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
Furan formation in heat treated food products Chemical
Biological
Stabilizing
Conversion
Other
Not applicable 2.1.2 KU Leuven LFT
Glucose removal from egg white Chemical
Biological
Stabilizing
Conversion
Not applicable 2.1.2
2.2.2
FRIP
High pressure assisted meat tenderisation by papain and ficin Physical Conversion
Other
Other 2.2.4 FRIP
Hydrocolloids preventing fruit from shrinkage while drying Physical
Chemical
Stabilizing
Structure forming
Conversion
Biotechnology 2.2.2 FRIP
… further results

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Created by WikiSysop on 28 February 2012, at 13:34