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From Food Tech Innovation Portal
Revision as of 13:57, 5 August 2013 by Hamoen (Talk | contribs)

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

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