Details of the project EPI

New technology of portioned vegetable frozen products of the "Ready to cook" type as part of the strategy of waste-free management of agricultural products

01-01-2023 do 31-12-2024

5 080 130,77

own funds

http://www.wegemixtura.pl/

The overriding goal of the operation is to develop a technology for the management of out-of-range vegetables, selected varieties with specific physico-chemical/sensory properties, in the production of portioned frozen vegetables from homogeneous paste, subjected to the briquetting process. The operation assumes the development of a digital solution that will support the planning of crops at the Farmer in order to estimate the common date of their harvest, which will improve production efficiency and increase his profit, as well as will decide on the use of the crop in production and processing. Thus, the waste of agricultural products will be reduced.

R+D works at the UPP and at the Farmer's (investment activity at the Entrepreneur's): work on the selection of the most advantageous varieties in terms of losses during processing. Carried out in field conditions – real between the Farmer and the scientific unit: experiments related to the selection of varieties of selected vegetables generating the least waste during production. New knowledge will be gained in the field of economic calorific value of cultivation, taking into account the suitability of vegetables for processing. R+D works will be carried out in the field at the Farmer's, at the Entrepreneur's and at the UPP. The second scope of work concerns the development of a recipe for vegetable puree (green, orange and white) from green, red and white vegetable species of specific and selected varieties. R+D works will be carried out in the field and at the Entrepreneur's premises and at the UPP: research related to the development of technology for the production of vegetable puree balls (portions) in real conditions (cooperation between the Entrepreneur and the University). Technological and analytical works are planned, which include optimization of the portioning process (ball size, grammage) and the influence of freezing speed on the stability of the shape and structure of the balls.

Vegetable growers develop and implement new technologies for machine harvesting and processing (to increase productivity). At the same time, the automation of these processes causes an increase in the amount of waste and contributes to increasing the loss of full-fledged parts of these vegetables. Losses are caused at the harvesting and pre-treatment stages. The reason and need is to reduce the loss of post-assortment vegetables (m.in. undersized, too large, with a bad shape) and to reduce the formation of organic waste from vegetables at the processing stage, by including the fractions removed from vegetables into the stream of products processed for consumption purposes. During the production of frozen food, a lot of organic waste is generated, which can be an additional edible raw material (currently it is waste). The problem is the amount of waste generated as a result of pre-treatment of vegetables, which reaches up to 10-45% of the weight of the processed raw material – e.g. caul

The problem that will be solved by the operation concerns, firstly, the synchronisation of vegetable crops, whose share of management will increase. Out-of-assortment quantities will be able to be gosodonated. Secondly, the operation will solve the problem of creating stable vegetable balls from similar or complementary vegetable colors after freezing. These balls, after use, will provide a wholesome, healthy mixture of vegetables in the form of puree, which will be obtained without the use of chemicals that extend the shelf life of food.

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The result of the operation will be a new technology of portioned vegetable frozen products of the "Ready to cook" type as part of the strategy of waste-free management of agricultural products. As part of the operation, work will be undertaken to implement technologies, described publications and studies / patent: A new line of products - properly composed to the form of puree in red, green or white derived from vegetables of appropriate colors along with the development of appropriate proportions between individual puree ingredients and the possible addition of starch slenders - The result of the completed work will be: implementation, submission of a patent application to the Polish Patent Office and a conference report. Technology of "peening" / briquetting frozen portioned puree. Waste from the production of some vegetables (removed e.g. in the peeling process, broken off, misshapen) has not been managed. Therefore, the result will be the development of an innovative process for the production of homogeneous paste from those available in a specific, common for vegetables being recipe ingredients, which will be subjected to the briquetting process. The process assumes taking into account the factors determining the susceptibility of components to form compact lumps, and then their susceptibility to freezing in the intended form / shape, stable during storage. - The result of the completed work will be: implementation, and conference report. The organization of the farmer's work will consist in the cultivation of vegetables of a given species in accordance with the indicated varieties, in such a way as to program a common harvest date, which will improve the production efficiency of the Farmer, but above all will increase his profit, because the purchase of vegetables will result in the possibility of using the entire crop in production and processing, not only the sorted part. Thus, the waste of unused products will be reduced - The re

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food quality / food processing and nutrition