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REDUCING GHG EMISSIONS IN THE FOOD INDUSTRY THROUGH ALTERNATIVE THERMAL SYSTEMS BASED ON INDUCTION TECHNOLOGY (INDUFOOD)
Date du début: 1 août 2012, Date de fin: 31 oct. 2015,
Background
Industrial processing of seafood requires a large amount of energy. Due to the type of product and the necessity to keep it fresh for consumption at a later date, there is a high energy demand for thermal processes such as freezing, cooking and sterilisation. This contributes significantly to the cost of the final product and to the carbon foot ...
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