3 projets européens trouvés
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TERMINÉ
Novel method for assisting and accelerating the aging process of wine (ULTRAFINEWINE)
Date du début: 1 déc. 2010, Date de fin: 30 nov. 2012,
"Wine producers are constantly striving to achieve a stable product with an extended period of peak taste and bouquet. Naturally aged wine tends to be milder tasting, smoother to drink and have a higher metabolism than non-aged wine. Research has shown this to be due to the dynamic structures of the ethanol-water clusters being changed to a smaller, more uniform state as the wine ages. Prior to th ...
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9
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TERMINÉ
Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals (MINICRYSTAL)
Date du début: 1 oct. 2008, Date de fin: 30 sept. 2010,
"Freezing is a very widespread process within the food processing industry, being used not only to manufacture products that are consumed in frozen state, such as ice cream, frozen yoghurts, sorbets, etc, but also as a very important means of preserving fresh foodstuffs. However, freezing animal and plant tissues causes many irreversible physical and chemical changes within the food matrix, often ...
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9
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TERMINÉ
"Development of a high power ultrasound system for the low-cost, fast, effective and quality drying of fruit and vegetables" (ULTRAVEG)
Date du début: 1 sept. 2008, Date de fin: 31 août 2010,
"Dried food is a major element in modern food processing and a staple ingredient for an increasing variety of foodstuffs. Dried food offers many advantages for the mass production of commercially prepared goods, not least cheaper transportation costs, longer storage life and ease of use. However modern drying methods, such as Accelerated Freeze-Drying, prove costly, time consuming, labour and ener ...
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