The first i3-food meeting of 2016 was held on the 2nd and 3rd of June at the Wageningen University (Netherlands). It was headed by the coordination team of Wageningen Food & Biobased Research and attended by all project partners. During the working sessions the IP for each work package exposed the current status of their tasks and settled the […]
The innovation potential in the field of LS-Extrusion by deep temperature extrusion based on planetary gear extruder are further innovative applications in the food industry. Especially the continuous processing of ice cream, butter and margarine, which also requires a defined temperature profile for controlled fat crystallization, seems to be very promising. Furthermore, the […]
The innovation potential in the field of HPTS is the use of this process for ambient stable packed food products, such as ready-to-eat meals with much higher quality compared to existing thermal sterilisation processes. HPTS can produce less processed foods of high quality, better than heat sterilization alone, where the high quali ty […]
So, what’s PEF? The ‘Pulsed Electric Field’ (PEF) technology is a mild food processing technology, suitable for preserving liquid and semi-liquid food products. This processing method uses short electric pulses to achieve microbial inactivation in food products while preserving the fresh characteristics. These short electric pulses introduce a potential difference between the […]
