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From Food Tech Innovation Portal
Revision as of 14:54, 5 August 2013 by Hamoen (Talk | contribs)

Technology sheet Operation Environmental aspects
Acrylamide mitigation strategies Stabilizing
Structure forming
Actinidin and high pressure Stabilizing
Structure forming
Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization.
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.
Air classification Separation The dry process will consume less energy compared with wet separation including drying.
Allergens database for gluten in foods Not applicable Unknown environmental impact.
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
Antifungal LAB Stabilizing
Antimicrobial biodegradable packaging Packaging Use of renewable ressources Biodegradable material
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
No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known.
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)
Application of pulsed electric fields for cell disintegration Structure forming
Energy efficient, waste free technique
Baking with combined microwave and infrared/impingement heating Structure forming
Combined microwave and impingement/IR baking uses less energy than conventional baking.
Baking with impingement heating Structure forming
Impingement baking uses less energy than conventional baking.
Baking with infrared heating Structure forming
IR baking uses less energy than conventional baking.
Batch overpressure water cascading or spray retort Stabilizing No information available
Biomass sensor Other No waste, no use of solvants.
Biosensor aflatoxin Not applicable no information available yet, because biosensor is still a prototype
Bottles with nanomaterials for in-bottle sterilisation Stabilizing
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
New technology developments are intended to reduce energy consumption during cooking process.
Carbon nanotube based biosensors Other Nanoparticles can be absorbed in the soil because of their ability to form micro-structures. When dispersed in water, the water may form a sheath around each nanoparticle allowing it to travel through the soil with less absorption. The particles could possibly move up the food chain by being ingested by earthworms. The biodegrading ability of nanoparticles has been shown to be very substance, surface, and size specific, and estimated between 8 weeks to 2 years.
Casein micelles fortified with iron Stabilizing
Structure forming
Use of CO2 gas
Cheese ripening control Not applicable The sequential ventilation concept may save 50% of the electrical consumption needed for ripening room ventilation. Most of the instrumentation devices are based on the Zigbee wireless low-power technology.
Chemical pressure temperature time indicator coenzyme Q(0) Stabilizing No information. No problems expected.
Chocolate seeding Structure forming None known.
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Separation
Cold plasma for food application Stabilizing
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
Low energy consumption
Colorimetry and spectrophotometry for food products Other Colorimetry and spectrophotometry are environmentally friendly techniques.
Cutting of food products by ultrasound Separation
  • Less energy required in comparison with the other methods.
  • Product waste is reduced.
DSS durum wheat Not applicable No information currently available
DSS packaging design Packaging Not applicable
Decontamination by peroxyacetic acid Stabilizing
They are very efficient and friendly to environment.
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
Density measurement of food products Other The uses of density measurements according to the regulations do not produce environmental effects; in case of nuclear density measurements the environmental aspects depend of the each country legislation.
Dewatering process Separation Reduced energy consumption compared to conventional pressing processes
Dielectric microwave spectroscopy Other -
Dry heat sterilization of spices Stabilizing
Dry-roasting and pasteurization of nuts using infrared heating Stabilizing
This combined roasting method is an energy saving process.
Dry-roasting of nuts using microwaves Stabilizing
Energy saving
Drying of non-fermented meat products Stabilizing
Structure forming
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
ELECTRO-FREEZING Structure forming
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
Consumption of energy for cooling of hot filled products.
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.
Electrochemical tongue Not applicable No information – no problems expected
Electron beam processing Separation
Electron beam(eBeam) pasteurization of fresh produce Separation
… further results

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Created by Hamoen on 5 August 2013, at 14:52