Edycja projektu EPI

Details of the project EPI

Development of technology for obtaining freeze-dried products with a reduced level of microbiological contamination

02-12-2019 do 30-09-2020

1 081 178,20

own funds

www.marsliof.pl

Maintaining an appropriate level of health safety of foodstuffs while maintaining a high level of nutritional or organoleptic values is a key issue in food production. The operation in question involves modification of the freeze-drying process in order to improve the microbiological purity of products preserved by this method. An important feature of the currently known freeze-drying process is the maintenance of viability of microorganisms preserved by this method. The above makes this process ideal for, as an example example, preserving some food ingredients (e.g. freeze-dried live cultures). Freeze-dried microorganisms can survive, but they do not multiply in the product dried by this method and do not cause its deterioration. Limitation of vital functions (metabolite production, reproduction) occurs due to low water availability. While for some products the feature associated with high survival of microorganisms is a huge advantage, for others it is a disadvantage. The oper

1. Implementation of technology and product The results of the operation in the form of an innovative process and product – freeze-dried fruit and vegetables with higher microbiological purity – will be implemented in the current operations of 2SONS company. In the initial period, the implementation will be carried out on a prototype device, however, as the market demand increases, additional investments in production infrastructure are planned (going beyond the scope of this operation). In addition, it will be possible to implement the results in other entities on the basis of offering a license and / or selling the device. 2. Publications Dissemination of the developed technology assumptions and new product features will also take place using publications in scientific / technical / industry journals (optionally at conferences), as well as using a website. Publication of the results obtained is the more valuable that they can be further developed. In general, the impact of microwaves on products with low humidity levels seems to be particularly valuable. The results obtained in this respect can be adapted to a broader group of products and in isolation from the freeze-drying process, e.g. sterilization of some low moisture grains. 3. Others In addition, the detailed features of the device can be submitted for protection as a utility model or patent claim.

food quality / food processing and nutrition