TECHNOLOGICAL STRATEGIES TO ENHANCE THE QUALITY OF FROZEN ROASTED VEGETABLES (Q3177311): Difference between revisions
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(Created claim: summary (P836): The project presents as innovation the development of a new range of frozen roasted vegetables with addition of spices with functional characteristics that enhance nutritional and healthy properties. In the same line and in order to maintain the organoleptic and sensory quality of the final products, research will be carried out on the use of emerging freezing technologies such as magnetic, which is based on the combination of magnetic fields, e...) |
(Changed label, description and/or aliases in en: translated_label) |
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TECHNOLOGICAL STRATEGIES TO ENHANCE THE QUALITY OF FROZEN ROASTED VEGETABLES | |||
Revision as of 18:49, 12 October 2021
Project Q3177311 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | TECHNOLOGICAL STRATEGIES TO ENHANCE THE QUALITY OF FROZEN ROASTED VEGETABLES |
Project Q3177311 in Spain |
Statements
316,443.2 Euro
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395,554.0 Euro
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80.0 percent
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15 April 2019
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14 April 2021
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GELAGRI IBERICA SL
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37°33'40.68"N, 4°50'33.18"W
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14060
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El proyecto presenta como innovación el desarrollo de una nueva gama de vegetales asados congelados con adición de especias con características funcionales que potencien las propiedades nutricionales y saludables. En la misma línea y con objeto mantener la calidad organoléptica y sensorial de los productos finales, se investigará el empleo de tecnologías de congelación emergente como la magnética, que se basa en la combinación de campos magnéticos, ondas eléctricas y aire frío para conseguir eliminar durante el proceso de congelación la pérdida de color, humedad, la destrucción celular y reducir el tamaño de los cristales mediante un aumento de la velocidad de extracción del calor y con ello, casi la totalidad de las pérdidas por la presencia de exudados. Esta tecnología se fundamenta en la ordenación de las moléculas de agua que se forman durante el proceso de congelación, siendo el factor determinante en la calidad organoléptica del producto congelado el tamaño de los cristales. Dentro de la motivación de la empresa por la diversificación de su cartera de productos, la empresa manifiesta un interés por el desarrollo de batata “ready to eat”, conocido superalimento con potentes propiedades antioxidantes. Sin embargo, dado el elevado contenido en almidón que presenta este tubérculo, se hace necesaria la aplicación de una nueva tecnología de congelación como la congelación magnética que aminore la retrogradación del almidón producida durante el enfriamiento. (Spanish)
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The project presents as innovation the development of a new range of frozen roasted vegetables with addition of spices with functional characteristics that enhance nutritional and healthy properties. In the same line and in order to maintain the organoleptic and sensory quality of the final products, research will be carried out on the use of emerging freezing technologies such as magnetic, which is based on the combination of magnetic fields, electric waves and cold air to eliminate during the freezing process loss of color, humidity, cell destruction and reduce the size of the crystals by increasing the rate of heat extraction and thus almost all losses due to the presence of exudates. This technology is based on the management of water molecules that are formed during the freezing process, the determining factor in the organoleptic quality of the frozen product is the size of the crystals. Within the company’s motivation to diversify its product portfolio, the company expresses an interest in the development of “ready to eat” sweet potato, known superfood with powerful antioxidant properties. However, given the high starch content of this tuber, it is necessary to apply a new freezing technology such as magnetic freezing that reduces the retrograde of starch produced during cooling. (English)
12 October 2021
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Santaella
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Identifiers
IDI-20190495
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