Details of the project EPI

Low-temperature drying and modification of grain quality using HEATING Infrared technology.

23-03-2023 do 31-12-2024

3 533 007,54

EFRROW; national public funds; own funds; loan

http://infrareddryers.pl/

The implementation of the operation will contribute to: - efficient use of resources - economic viability and productivity - competitiveness high grain quality - low-emission and climate-friendly and resistant to climate change use of electricity for the drying process.

Development and implementation of a new technology - a low-temperature infrared dryer. Obtaining high-quality wheat and corn grains after the drying process. Reduction of the level of mold and fungus occurrence. Rreservation of high grain value.

The technology of low-temperature drying using infrared radiation will save the already obtained grains by improving their quality, removing fungi and mold. The implementation of the technology will reduce energy consumption compared to conventional methods, which reduces costs. The technology planned for implementation is a zero-emission technology, no CO2 emissions thanks to electricity. The reduction of fungi and molds and the mycotoxins resulting from their interaction with wheat and corn grains thanks to infrared radiation will translate into higher grain quality.

The operation will contribute to the fourth objective of the EIP for Agricultural Productivity and Sustainability: building bridges between the latest research knowledge and technology and farmers, rural communities, entrepreneurs, NGOs and advisory services. The Operational Group "Infrared in Agriculture" was established to carry out an operation aimed at improving the quality and safety of wheat and corn consumption (preserving nutritional values and micronutrients while eliminating mycotoxins from grain). Through its structure, the Operational Group also aims to create bridges between the latest research knowledge and technology in the field of cereal production and farmers, a scientific unit and advisory entities.

The implementation of an innovative technology that allows cereals to be dried in the infrared will translate into environmental protection through: 1. reduction of energy used in the drying process thanks to the following aspects: a.) infrared drying, compared to traditional convection drying, has a significantly lower specific energy consumption per unit mass of evaporated moisture. b.) the process takes place in only one drying cycle. c.) moving away from gas and oil in favor of electricity 2. reduction of CO2 emissions to the atmosphere 3. reduction of fungi, mold and mycotoxins resulting from them from wheat and corn grains thanks to infrared radiation, which will translate into increased food safety.

The implementation of infrared HEATING technology on an industrial scale will be an interesting solution for farmers and end entrepreneurs related to the processing of corn and wheat. These solutions will allow, above all, to obtain a high-quality dried product with very low energy consumption in a short time. The devices we propose are powered only by electricity, so they are zero-emission. The proposed drying room has small dimensions and, most importantly, it does not need any building permits.

food quality / food processing and nutrition