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Collaborative project: Development of innovative, energy-efficient processes for the production of high quality herbs and spices – Subproject 1
Project
Project code: 2815200306
Contract period: 01.04.2009
- 31.03.2012
Budget: 265,729 Euro
Purpose of research: Experimental development
Within the scope of the research project innovative, energy-efficient processes for the production of high quality herbs and spices will be developed. These innovative processes will be exemplified using locally produced herbs. Directly after harvest the fresh raw material will be washed, minced and subsequently heated for the inactivation of microorganisms and endogenous enzymes, and subsequently hot filled. The paste-like products obtained from such processes are characterized by low microbial loads and pumpability. They are easier to dose, thus facilitating their application in the food processing industry. By omitting drying and cryogenic milling and by applying innovative heating processes (e.g. high frequency) the project contributes to energy saving and thereby the enhancement of energy efficiency. The research project aims at immediate transfer of the results to a pilot plant scale. Thus, product samples to be used for market studies by the industry partners will be available at the end of the research project.
Section overview
Subjects
- Food Processing
- Climate Change
