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Revision as of 14:00, 5 August 2013

Separation

Technology sheet Operation Environmental aspects
Air classification Separation The dry process will consume less energy compared with wet separation including drying.
Antioxidants from sweet potato Separation The diCQ are natural active molecules with analgesic, hypouricemic, anti- inflammatory, hepatoprotective, antidiabetic, anticancer and antiviral properties, which can replace the currently used synthetic equivalent molecules. If proved valid for field application as aphidicid, the application of diCQ will be a natural phytosanitary treatment. (1)
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Separation
Cutting of food products by ultrasound Separation
  • Less energy required in comparison with the other methods.
  • Product waste is reduced.
Dehusking Process Separation
  • Water flow: around 4000 litres/hour; the required water quantity is very high but the water waste is totally chemical free; it is consequently necessary and easy to set up a water recycling system
  • Grain flow: 1500 to 2000 kg/hour
  • Electric power: around 200 kW/hour
Dewatering process Separation Reduced energy consumption compared to conventional pressing processes
Electron beam processing Separation
Electron beam(eBeam) pasteurization of fresh produce Separation
Electrostatic separation Separation Electrostatic separation can save a lot of drying energy.
Encapsulation of bioactive compounds Separation
Stabilizing
No organic solvent is required
Engineered Osmosis Separation
Enzymatic extraction of ferulic acid Separation The use of these enzymatic tools allows working at atmospheric pressure, low temperature, in water.
Hydrocyclone Separation None
Listello mill for olive oil processing Separation
Structure forming
Conversion
  • Lower energetic consumption
  • Decrease in product loss
Membrane (bio)fouling process control Separation
Other
No data available
Microfiltration Separation Use of water and cleaning detergents is very high.
Micromill Separation
Conversion
No information currently available
Microwave drying of spice and herbs Separation
Stabilizing
This technology is environmentally friendly. The efficiency of energy transfer is much higher, than for other heating techniques.
Microwave extraction Separation Absence of solvent Energy savings due to the short extraction time
Microwave-assisted thermal sterilisation (MATS) Separation
Modeling of cereal grains Separation not known
Monitoring of wheat grain peripheral tissues Separation No information currently available
Mycotoxins reduction in wheat grains Separation Debranning/dehulling is an energy consuming process
Nanofiltration Separation NF energy consumption is low when compared with conventional separation techniques Water consumption is relatively high with respect to the cleaning procedure
Pulsed electric field processing Separation
Stabilizing
Energy efficient, waste free technique
Reverse osmosis Separation Reverse osmosis energy consumption is low when compared with evaporation.
Solvent extraction Separation Some currently used solvents have a negative environmental impact.
Energy use for CO2 recycling.
Sous vide Separation
Spray drying Separation
Stabilizing
Structure forming
Conversion
Not known
Spray freeze drying Separation
Sub-/Supercritical water hydrolysis Separation
Conversion
Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required.
Supercritical extraction of flavour compounds in spice Separation
Stabilizing
This technology is relatively environmentally friendly because CO2 used is extracted from the air.
TESTTEST Separation
Ultrasound Separation
Ultrasound assisted tempering of chocolate Separation

Conversion

Technology sheet Operation Environmental aspects
Acrylamide mitigation strategies Stabilizing
Structure forming
Conversion
Anti-browning agents for fresh cut fruit Stabilizing
Conversion
Application of pulsed electric fields for cell disintegration Structure forming
Conversion
Energy efficient, waste free technique
Baking with combined microwave and infrared/impingement heating Structure forming
Conversion
Combined microwave and impingement/IR baking uses less energy than conventional baking.
Baking with impingement heating Structure forming
Conversion
Impingement baking uses less energy than conventional baking.
Baking with infrared heating Structure forming
Conversion
IR baking uses less energy than conventional baking.
Brining and cooking meat products Stabilizing
Structure forming
Conversion
New technology developments are intended to reduce energy consumption during cooking process.
Dry-roasting and pasteurization of nuts using infrared heating Stabilizing
Conversion
This combined roasting method is an energy saving process.
Dry-roasting of nuts using microwaves Stabilizing
Conversion
Energy saving
Drying of non-fermented meat products Stabilizing
Structure forming
Conversion
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
Enzymatic liquefaction of fish meat Conversion
Other
Enzymatic reactions can help to process fish meat wastes effectively, which substantially decrease the energy and related costs for waste management. Waste volume is reduced and final hydrolyzed products can be used as feeding source for animals or for human consumption.
Enzymatic modification of phospholipids Stabilizing
Structure forming
Conversion
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Enzymes with lipase/acyltransferase activity for processing fats Conversion Low water and energy inputs, low toxicity of reactants and solvents
Ethylene powder ripening of fruits and vegetables Conversion This technology is environmentally friendly
Fermenting and drying of meat products Stabilizing
Structure forming
Conversion
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
Fluid particle modelling Stabilizing
Conversion
None
Furan formation in heat treated food products Stabilizing
Conversion
Other
Glucose removal from egg white Stabilizing
Conversion
This technology will not cause environmental pollution.
High pressure assisted meat tenderisation by papain and ficin Conversion
Other
Lower consumption of energy during high pressure treatment compared to heat treatment.
Hydrocolloids preventing fruit from shrinkage while drying Stabilizing
Structure forming
Conversion
Not known.
Immobilization of yeast cells for fermentation, especially beer Structure forming
Conversion
According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm).
Improved gluten free bread Conversion None known.
In situ dairy sweetener Conversion not known
Infrared heating Stabilizing
Conversion
Energy efficient, short processing time.
Listello mill for olive oil processing Separation
Structure forming
Conversion
  • Lower energetic consumption
  • Decrease in product loss
Micromill Separation
Conversion
No information currently available
Microwave heating Stabilizing
Structure forming
Conversion
Other
In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving.
Mincing and cooking meat products Stabilizing
Structure forming
Conversion
New technology developments are intended to reduce energy consumption during cooking process.
Modification of phospholipids Stabilizing
Structure forming
Conversion
Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2].
Molecular probes for pectin analysis Stabilizing
Structure forming
Conversion
None
Omega-3 poly-unsaturated fatty acids from microalgae Conversion
Other
Use of microalgae as a source of omega-3-PUFA can be beneficial to the environment, as this can help to overcome problems of overfishing.
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy Conversion -
Pectin bioactivity Structure forming
Conversion
Not applicable.
Prebiotic effects of arabinoxylan oligosaccharides Conversion none
QDS Drying maturing system for sliced products Stabilizing
Structure forming
Conversion
Energy consumption reduction during drying process; traditional chamber drying is energy demanding.
Radiofrequency dielectric heating Stabilizing
Structure forming
Conversion
Other
As far as we know there are no environmental concerns.
Reducing acrylamide formation during baking Conversion None known
Reducing acrylamide formation in fried potatoes Conversion None known.
Reduction of peanut allergens by high pressure combined with polyphenol oxidase Conversion No substantial impact of this technology on energy consumption or environment is known.
Shock wave meat tenderization Structure forming
Conversion
Waste free technique, energy efficient
Spray drying Separation
Stabilizing
Structure forming
Conversion
Not known
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder Stabilizing
Conversion
Not known
Sub-/Supercritical water hydrolysis Separation
Conversion
Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required.
Superheated steam drying Stabilizing
Conversion
Superheated steam drying is more environmentally friendly because of energy savings compared to hot air drying up to 50-80% (1).
Tribology and food texture perception Structure forming
Conversion
Not applicable
Vacuum frying Conversion A probable increase in energy consumption is expected with this novel technology compared to existing frying methods.

Structure forming

Technology sheet Operation Environmental aspects
Acrylamide mitigation strategies Stabilizing
Structure forming
Conversion
Actinidin and high pressure Stabilizing
Structure forming
Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization.
Application of pulsed electric fields for cell disintegration Structure forming
Conversion
Energy efficient, waste free technique
Baking with combined microwave and infrared/impingement heating Structure forming
Conversion
Combined microwave and impingement/IR baking uses less energy than conventional baking.
Baking with impingement heating Structure forming
Conversion
Impingement baking uses less energy than conventional baking.
Baking with infrared heating Structure forming
Conversion
IR baking uses less energy than conventional baking.
Brining and cooking meat products Stabilizing
Structure forming
Conversion
New technology developments are intended to reduce energy consumption during cooking process.
Casein micelles fortified with iron Stabilizing
Structure forming
Use of CO2 gas
Chocolate seeding Structure forming None known.
Drying of non-fermented meat products Stabilizing
Structure forming
Conversion
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
ELECTRO-FREEZING Structure forming
Egg white as structure forming agent Structure forming Both process needs the energy (mostly electrical) and have impact on the environment. Compared with other technologies these are relatively clean.
Emulsions stabilized by multi-layer interfaces Stabilizing
Structure forming
No information, no problems expected
Enzymatic modification of phospholipids Stabilizing
Structure forming
Conversion
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Fat replacers for meat products Stabilizing
Structure forming
Not applicable.
Fermenting and drying of meat products Stabilizing
Structure forming
Conversion
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
High pressure homogenisation for microbial inactivation of liquid food Stabilizing
Structure forming
The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass..
High pressure processing Stabilizing
Structure forming
Energy efficient, waste free technique
High pressure shellfish processing Stabilizing
Structure forming
There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique.
Hydrocolloids preventing fruit from shrinkage while drying Stabilizing
Structure forming
Conversion
Not known.
Immobilization of yeast cells for fermentation, especially beer Structure forming
Conversion
According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm).
Improving dairy strains Structure forming No problem is to be expected if DNA is transferred from one S. thermophilus strain to another S. thermophilus strain.
Listello mill for olive oil processing Separation
Structure forming
Conversion
  • Lower energetic consumption
  • Decrease in product loss
Low-fat stabilization of peanut butter and vegetable kernel butters Stabilizing
Structure forming
Not known The manufacturing of peanut butter and other vegetable kernel butters does not cause any pollution and hence does not require any precautionary steps to be taken for pollution control.
Magnetic field assisted nanoparticle dispersion Structure forming This technology uses less energy than for instance ultrasonic technologies for dispersion (2,4).
Microwave heating Stabilizing
Structure forming
Conversion
Other
In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving.
Mincing and cooking meat products Stabilizing
Structure forming
Conversion
New technology developments are intended to reduce energy consumption during cooking process.
Modification of phospholipids Stabilizing
Structure forming
Conversion
Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2].
Molecular probes for pectin analysis Stabilizing
Structure forming
Conversion
None
Natural texturizers Structure forming Green technology: low energy input for the synthesis of these ingredients (self-assembly)
Ohmic heating Stabilizing
Structure forming
Other
Energy efficient, short processing time, no emission
PIT nano-emulsions Stabilizing
Structure forming
This technology allows running reactions in aqueous systems with non-ionic emulsifiers and without organic solvents, in mild temperature and pH conditions, and with lower energy consumption than conventional systems.
Pectin bioactivity Structure forming
Conversion
Not applicable.
Pectin engineering and texture Stabilizing
Structure forming
Intelligent process design, aiming at maximal exploitation of endogenous potential of ingredients, may decrease the amount of waste streams
Pickering Emulsions Stabilizing
Structure forming
No information, no problems expected
Planetary roller extruder (PRE) Structure forming The extruder combines different devices and thus can work more effectively and save other equipment.
Preventing or postponing wheat bread staling with enzymes Stabilizing
Structure forming
Not known currently.
Pulsed electric field food cooking Stabilizing
Structure forming
Energy-efficient, waste-free technique
Pulsed electric fields and spore inactivation Stabilizing
Structure forming
Energy efficient, waste free technique
QDS Drying maturing system for sliced products Stabilizing
Structure forming
Conversion
Energy consumption reduction during drying process; traditional chamber drying is energy demanding.
Radiofrequency dielectric heating Stabilizing
Structure forming
Conversion
Other
As far as we know there are no environmental concerns.
Reduction of bread staling using hydrocolloids Stabilizing
Structure forming
None known at the moment.
Reduction of industrial sewage sludge by biological and biochemical agents Structure forming
Other
  • Reduction of surplus sludge
  • Reduction of chemical polymer
  • Reduction of energy consumption for sludge handling, dewatering, drying, transport for disposal and burning (through incineration)
  • Enhancing of water quality of effluents
  • Reduction of air pollution (transport for disposal decreases and less sludge needs to be incinerated)
Rheological properties of liquid egg products for pumping system design Structure forming
Other
Pumping needs additional electrical energy. Transport in vehicles needs only human power.
Shelf life extension of marinated fish products by organic acids Stabilizing
Structure forming
Not applicable.
Shock wave meat tenderization Structure forming
Conversion
Waste free technique, energy efficient
Spray drying Separation
Stabilizing
Structure forming
Conversion
Not known
Spray-dried milk powder structure for the application in fat-based suspensions Stabilizing
Structure forming
More efficient technology in terms of raw material consumption and processing time
Starch gelation by high pressure processing Structure forming Some research articles have quoted environmental-friendliness of HPP:

  • HPP products are seen as positive because the natural texture is retained better, and because of the environmental friendliness. (10)
  • Cardello et al. (2) concluded that the important benefit of the HPP and PEF treatments are the improved nutritional value of the foodstuffs, the retained vitamins, the products fresher taste and the environmental friendliness.
Structure engineering and carotenoid bioaccessibility Stabilizing
Structure forming
Environmental aspects related to processing techniques that are currently being used, are also applicable to this technology.
… further results

Stabilizing

Technology sheet Operation Environmental aspects
Acrylamide mitigation strategies Stabilizing
Structure forming
Conversion
Actinidin and high pressure Stabilizing
Structure forming
Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization.
Alternative heat-stable sweeteners for bakery products Stabilizing Sugar savings can save the energy value of sweet bakery products (much less of the sugar content).
Anti-browning agents for fresh cut fruit Stabilizing
Conversion
Antifungal LAB Stabilizing
Antimicrobial effect of ozone in the food industry Stabilizing Waste free technique. Ozone is a greenhouse gas. About 10% of the atmospheric ozone is present in the troposphere but a very small concentration of ozone occurs naturally at the earth’s surface [13]
Antimicrobials for bakery products Stabilizing
Packaging
No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known.
Batch overpressure water cascading or spray retort Stabilizing No information available
Bottles with nanomaterials for in-bottle sterilisation Stabilizing
Packaging
Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment.
Brining and cooking meat products Stabilizing
Structure forming
Conversion
New technology developments are intended to reduce energy consumption during cooking process.
Casein micelles fortified with iron Stabilizing
Structure forming
Use of CO2 gas
Chemical pressure temperature time indicator coenzyme Q(0) Stabilizing No information. No problems expected.
Cold plasma for food application Stabilizing
Packaging
Other
No information is available, but the environmental impact might be associated with high voltage and ozone generation.
Cold sterilisation by dimethyl dicarbonate Stabilizing
Packaging
Low energy consumption
Decontamination by peroxyacetic acid Stabilizing
Packaging
They are very efficient and friendly to environment.
Dry heat sterilization of spices Stabilizing
Dry-roasting and pasteurization of nuts using infrared heating Stabilizing
Conversion
This combined roasting method is an energy saving process.
Dry-roasting of nuts using microwaves Stabilizing
Conversion
Energy saving
Drying of non-fermented meat products Stabilizing
Structure forming
Conversion
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization Stabilizing No substantial impact of this technology on energy consumption or environment is known.
Efficient cooling of hot filled pouches and bottles Stabilizing
Packaging
Consumption of energy for cooling of hot filled products.
Emulsions stabilized by multi-layer interfaces Stabilizing
Structure forming
No information, no problems expected
Encapsulation of bioactive compounds Separation
Stabilizing
No organic solvent is required
Encapsulation of lycopene to increase its bioavailability Stabilizing Not known.
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods Stabilizing Not known.
Enzymatic modification of phospholipids Stabilizing
Structure forming
Conversion
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Enzymatic pressure temperature time indicator Stabilizing No information. No problems expected.
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Stabilizing
Packaging
New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact
Fat replacers for meat products Stabilizing
Structure forming
Not applicable.
Fermenting and drying of meat products Stabilizing
Structure forming
Conversion
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
Fluid particle modelling Stabilizing
Conversion
None
Freeze meat juice release prevention Stabilizing Not known.
Furan formation in heat treated food products Stabilizing
Conversion
Other
Glucose removal from egg white Stabilizing
Conversion
This technology will not cause environmental pollution.
HPT meat sterilisation Stabilizing Environmental friendly technology. Doesn’t need so much energy as thermal processing.
Heat distribution studies in batch retorts for in-pack thermal processing Stabilizing Proper process design in the point of lowest impact of the retort wil reduce the overcooking of products and thus reduce the energy needs for the process
Heat penetration studies for in-pack thermal processing in batch retort systems Stabilizing Proper process design based on heating characteristics of the coldest point of the product will reduce the overcooking of products and thus reduce the energy needs for the process
High oxygen barrier for colour stabilisation of fresh meat slices Stabilizing
Packaging
Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition.
High pressure homogenisation for microbial inactivation of liquid food Stabilizing
Structure forming
The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass..
High pressure pasteurization of fish to prolong their freshness Stabilizing Energy efficient
High pressure pasteurization of marinated chicken meat Stabilizing Energy efficient
High pressure processing Stabilizing
Structure forming
Energy efficient, waste free technique
High pressure shellfish processing Stabilizing
Structure forming
There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique.
High pressure thermal sterilisation Stabilizing The specific energy input required for sterilization of cans can be reduced from 300 to 270 kJ/kg when applying the HHP treatment on flexible packaging. In case of HHP processing, a compression energy recovery rate of 50% can be estimated when a two-vessel system or pressure storage is used. This means that, by making use of energy recovery, a specific energy input of 242 kJ/kg will be required for sterilization, corresponding to a reduction of 20% in the total energy requirements (9).
High-pressure low-temperature processes Stabilizing Energy efficient, waste free technique
Hydrocolloids preventing fruit from shrinkage while drying Stabilizing
Structure forming
Conversion
Not known.
Hydrostatic retort Stabilizing No information available. No problems expected.
In pack heat pasteurization of ready to eat meals Stabilizing RTE meals that are packed and heat treated can be stored at room temperatures instead of refrigeration temperatures. This is the process savings energy necessary for chilled storage.
Infrared heating Stabilizing
Conversion
Energy efficient, short processing time.
Infrared temperature measurement Stabilizing
Other
Ease and speed of IR measurement triggered more frequent monitoring of the processes and storage temperatures, leading to decreased overall waste generation and energy costs.
… further results

Packaging

Technology sheet Operation Environmental aspects
Active barrier packaging materials for fat and oils Packaging Improved recyclability (Compatible with PETE-1 recycling streams), PET containers with monolayer barrier material also deliver freight savings and reduced greenhouse emission.
Antimicrobial biodegradable packaging Packaging Use of renewable ressources Biodegradable material
Antimicrobials for bakery products Stabilizing
Packaging
No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known.
Bottles with nanomaterials for in-bottle sterilisation Stabilizing
Packaging
Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment.
Cold plasma for food application Stabilizing
Packaging
Other
No information is available, but the environmental impact might be associated with high voltage and ozone generation.
Cold plasma for packaging application Packaging Small quantity of ozone and nitrogen dioxide and possibly NH3 are produced during the RF flash discharge in a PET bottle, which causes a characteristic odour after treatment. Experiments with filling of distilled water showed that there was neither detectable ozone nor ammoniac and that the concentration of nitrogen oxide ions was much lower than the allowed limit.
Cold sterilisation by dimethyl dicarbonate Stabilizing
Packaging
Low energy consumption
DSS packaging design Packaging Not applicable
Decontamination by peroxyacetic acid Stabilizing
Packaging
They are very efficient and friendly to environment.
Efficient cooling of hot filled pouches and bottles Stabilizing
Packaging
Consumption of energy for cooling of hot filled products.
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Stabilizing
Packaging
New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact
Flavour and aroma release packaging Packaging Not known
High oxygen barrier for colour stabilisation of fresh meat slices Stabilizing
Packaging
Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition.
Humidity indicators Packaging
Other
-
Luminescence oxygen sensors Packaging
Other
Energy efficient (short analysis time).
Modelling of quality of fruit and vegetables packaged in MA Stabilizing
Packaging
No
Modelling of quality of meat packaged in MA during storage Stabilizing
Packaging
No
Moisture absorbers Packaging
Other
Silica gel absorber bags can be dried and used again.
Opening systems of aseptically filled boxes Packaging Product temperature during aseptic filling and storage temperature around room temperature saves energy consumption compared to other technologies. Special openings can assure the repeated consumption of the bag content that saves necessity to deliver more bags during shelf life. This effect saves the transport energy.
Package indicators of MA Stabilizing
Packaging
There is little information concerning environmental impact of wide scale indicator production.
Package indicators of microorganism growth Stabilizing
Packaging
There is little information concerning environmental impact of wide scale indicator production.
Packaging for IR processes Packaging IR heating has low energy consumption, is easy to control and relatively inexpensive. In-pack processing reduces waste in the food chain due to reduced recontamination and spoilage.
Packaging for microwave processing Packaging Renewable material could be chosen.
Packaging materials for high pressure thermal sterilisation Stabilizing
Packaging
Directive 2004/12/EC2 Although the individual components of laminates and metallized films are technically recyclable, the difficulty in sorting and separating the material precludes economically feasible recycling.
Polymeric films with antimicrobial properties Stabilizing
Packaging
A polymer material (containing the antimicrobial agent) made from biodegradable polymers can reduce environmental impacts (e.g. chitosan).
Principles of indicators of modified atmosphere composition Packaging Prolonged shelf life of the unstable food products saves the energy necessary for sterilization .
Robotics for increased automation flexibility in food manufacturing Packaging
Other
In a future technology development robots can potentially work autonomously in a small confined production area with only vision system lights. This would significantly reduce the energy needed to chill large factory buildings and also reduce cost for lighting [5].
Smart label based on doping front migration Packaging No information available. No problems expected.
Surface sanitation by UV radiation Stabilizing
Packaging
Other
UV has no residual effect (does not leave residues on the radiated surface).
UV color TTI Packaging No impact known.
Vision system for robot guidance and food inspection Packaging
Other
None

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Created by Hamoen on 5 August 2013, at 13:52