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Revision as of 10:16, 13 October 2021
Project Q3273859 in Slovakia
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | aspasta |
Project Q3273859 in Slovakia |
Statements
130,664.99 Euro
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6 December 2018
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31 December 2021
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MLINOTEST D.D.
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45°53'28.61"N, 13°53'57.23"E
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5270
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Namen RRI projekta je razviti sveže polnjene testenine z več mesečnim rokom trajanja brez uporabe kemijskih sredstev in sekundarne pasterizacije. Ključni element projekta je na osnovi dosedanjega razvoja tehnologije ter prototipov razviti nove skupine izdelkov s podaljšanim rokom trajanja, glede na dosedanji 60 dnevni rok. Osnova podaljšane obstojnost izdelkov bo aplikacija nove aseptične tehnologije. Aseptična tehnologija nadomešča sekundarno toplotno pasterizacijo z mikrofiltracijo zraka v pakirnem prostoru. Pri nekaterih izdelkih se bo poizkušalo na daljšo trajnost vplivati tudi z dodatkom različnih naravnih antimikrobnih snovi in drugačno predobdelavo polnila. Poleg izrazito daljšega roka trajnosti izdelkov, se kot rezultat razvojnih aktivnosti pričakuje boljšo kakovost izdelkov tako v organoleptičnem kot tudi prehranskem pogledu. Cilj projekta je na podlagi projektnih rešitev nadomestiti sedanjo tehnologijo sekundarne pasterizacije in plasirati na trg nove izdelke novih polnjenih testenin, novih polnil z novimi organoleptičnimi in prehranskimi atributi. Nadomestitev sekundarne toplotne pasterizacije z aseptično tehnologijo bo imelo pomemben doprinos k zmanjšanju porabe energije na enoto proizvoda, daljša trajnost izdelkov pa bo omogočala možnost izvoza na oddaljene trge. (Slovenian)
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The purpose of the RRI project is to develop freshly stuffed pasta with several months’ shelf life without the use of chemical agents and secondary pasteurisation. The key element of the project is to develop new product groups with an extended shelf life, based on the current development of technology and prototypes, compared to the current 60-day deadline. The basis of extended durability of products will be the application of new aseptic technology. Aseptic technology replaces secondary thermal pasteurisation by microfiltration of air in the packing room. For some products, longer durability will also be affected by the addition of various natural antimicrobials and a different pre-treatment of the filler. In addition to a markedly longer shelf life of products, a better quality of products is expected as a result of development activities in both organoleptic and nutritional aspects. Based on project solutions, the project aims to replace the current secondary pasteurisation technology and place new products of new stuffed pasta, new fillers with new organoleptic and nutritional attributes on the market. Replacing secondary thermal pasteurisation by aseptic technology will have an important contribution to reducing energy consumption per unit of product, and longer durability of products will allow for the possibility of exporting to distant markets. (English)
12 October 2021
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Identifiers
OP20.04115
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