3 projets européens trouvés
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TERMINÉ
Hyperspectral imaging technology for the quality inspection of fish products (SPECTRAFISH)
Date du début: 1 oct. 2013, Date de fin: 30 nov. 2015,
The EU finfish industry should deliver high quality and safe products to the marketplace to meet the expectation of consumers. Appearance, nutrition, texture, freshness, and spoilage are the most important quality and safety attributes of fish products. Quality inspection of fish is typically carried out manually on candling tables by human visual detection, which is very labour intensive, and man ...
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8
Participants partenaires
TERMINÉ
Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)
Date du début: 1 sept. 2012, Date de fin: 31 août 2014,
"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
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9
Participants partenaires
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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