COMBINED VARIABLE PRESSURE PASTEURISATION CYCLES FOR THE PREPARATION OF PREPARED DISHES (1/2) (Q3165574): Difference between revisions
Jump to navigation
Jump to search
(Removed claim: summary (P836): 1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and les...) |
(Created claim: summary (P836): 1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and less...) |
||||||||||||||
| Property / summary | |||||||||||||||
1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and less degradation of food. The field of development of this new technique in this project will be the formulation of dishes prepared with ingredients based on indoor cultivated mushrooms, legumes, and vegetables all close to the production facilities of the companies of the consortium (products originating from the Ebro Valley) that contribute a fresh product to the range of prepared dishes._x000D_ In order to achieve this achievement it is necessary the consortium of companies that must have a geographical proximity to the Ebro valley facilitating the interaction between them that will make the feedback produced from information/problems/solutions during the project much easier to achieve this objective between the different companies’ work groups, and to contribute to the same ability, and to contribute to the same ability. The companies of the consortium will be required technical capacity for the design and evaluation of agri-food machinery_x000D_ The consortium of companies will assume the following tasks:_x000D_ Companies of the consortium Task within the project_x000D_ ENERGESA S.L._x000D_ Design, manufacture, evaluation and modification of the equipment necessary for the production of prepared dishes based on techniques of combined cycles of variable pressure pasteurisation (PPV)._x000D_ COMPANY ALIMENTARIA coala S.L._x000D_ Formulation, Food tests, lifetime studies and evaluation of results. (English) | |||||||||||||||
| Property / summary: 1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and less degradation of food. The field of development of this new technique in this project will be the formulation of dishes prepared with ingredients based on indoor cultivated mushrooms, legumes, and vegetables all close to the production facilities of the companies of the consortium (products originating from the Ebro Valley) that contribute a fresh product to the range of prepared dishes._x000D_ In order to achieve this achievement it is necessary the consortium of companies that must have a geographical proximity to the Ebro valley facilitating the interaction between them that will make the feedback produced from information/problems/solutions during the project much easier to achieve this objective between the different companies’ work groups, and to contribute to the same ability, and to contribute to the same ability. The companies of the consortium will be required technical capacity for the design and evaluation of agri-food machinery_x000D_ The consortium of companies will assume the following tasks:_x000D_ Companies of the consortium Task within the project_x000D_ ENERGESA S.L._x000D_ Design, manufacture, evaluation and modification of the equipment necessary for the production of prepared dishes based on techniques of combined cycles of variable pressure pasteurisation (PPV)._x000D_ COMPANY ALIMENTARIA coala S.L._x000D_ Formulation, Food tests, lifetime studies and evaluation of results. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: 1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and less degradation of food. The field of development of this new technique in this project will be the formulation of dishes prepared with ingredients based on indoor cultivated mushrooms, legumes, and vegetables all close to the production facilities of the companies of the consortium (products originating from the Ebro Valley) that contribute a fresh product to the range of prepared dishes._x000D_ In order to achieve this achievement it is necessary the consortium of companies that must have a geographical proximity to the Ebro valley facilitating the interaction between them that will make the feedback produced from information/problems/solutions during the project much easier to achieve this objective between the different companies’ work groups, and to contribute to the same ability, and to contribute to the same ability. The companies of the consortium will be required technical capacity for the design and evaluation of agri-food machinery_x000D_ The consortium of companies will assume the following tasks:_x000D_ Companies of the consortium Task within the project_x000D_ ENERGESA S.L._x000D_ Design, manufacture, evaluation and modification of the equipment necessary for the production of prepared dishes based on techniques of combined cycles of variable pressure pasteurisation (PPV)._x000D_ COMPANY ALIMENTARIA coala S.L._x000D_ Formulation, Food tests, lifetime studies and evaluation of results. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
| |||||||||||||||
Revision as of 17:13, 12 October 2021
Project Q3165574 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | COMBINED VARIABLE PRESSURE PASTEURISATION CYCLES FOR THE PREPARATION OF PREPARED DISHES (1/2) |
Project Q3165574 in Spain |
Statements
203,125.5 Euro
0 references
406,251.0 Euro
0 references
50.0 percent
0 references
1 May 2016
0 references
30 April 2018
0 references
ENERGESA SL
0 references
42°18'12.67"N, 1°57'53.57"W
0 references
26036
0 references
1.- DESCRIPIÓN DEL CONSORCIO._x000D_ El presente proyecto se desarrolla dentro del ámbito agroalimentario, que pretende desarrollar la tecnología necesaria para la implementación de un novedoso método de pasteurizado a presión variable (PPV) que permite cocinar y pasteurizar en un mismo proceso a temperaturas mucho más bajas que las temperaturas actuales de pasteurización, lo cual facilita una conservación mayor de la calidad nutricional de los productos, y menor degradación de los alimentos. El campo de desarrollo de esta nueva técnica en el presente proyecto será la formulación de platos preparados con ingredientes a base de setas cultivadas indoor, legumbres, y verduras todos ellos próximos a las instalaciones de producción de las empresas del consorcio (productos que sean originarios del Valle del Ebro) que aporten un producto fresco a la gama de platos preparados._x000D_ Para poder llegar a tal logro es necesario el consorcio de empresas las cuales deben tener una proximidad geográfica al valle del Ebro facilitando la interacción entre las mismas que hará que el feedback producido de información/problemas/soluciones durante el proyecto sea mucho más fácil entre los grupos de trabajo de las diferentes empresas, y aporte mayor capacidad y maniobrabilidad al mismo, para poder llegar a los objetivos planteados en este proyecto. Se necesitará por parte de las empresas del consorcio capacidad técnica para el diseño fabricación y evaluación de maquinaria agroalimentaria_x000D_ El consorcio de empresas asumirán las siguientes tareas:_x000D_ Empresas del consorcio Tarea dentro del proyecto_x000D_ ENERGESA S.L._x000D_ Diseño, fabricación, evaluación y modificación de los equipos necesarios para la producción de platos preparados en base a técnicas de ciclos combinados de pasteurización a presión variable (PPV)._x000D_ COMPAÑÍA ALIMENTARIA COALA S.L._x000D_ Formulación, Pruebas con alimentos, estudios de vida útil y valoración de resultados. (Spanish)
0 references
1.- Description OF CONSORCIO._x000D_ This project is being developed within the agri-food field, which aims to develop the technology necessary for the implementation of a novel method of variable pressure pasteurisation (PPV) that allows cooking and pasteurising in the same process at temperatures much lower than the current pasteurisation temperatures, which facilitates greater preservation of the nutritional quality of the products, and less degradation of food. The field of development of this new technique in this project will be the formulation of dishes prepared with ingredients based on indoor cultivated mushrooms, legumes, and vegetables all close to the production facilities of the companies of the consortium (products originating from the Ebro Valley) that contribute a fresh product to the range of prepared dishes._x000D_ In order to achieve this achievement it is necessary the consortium of companies that must have a geographical proximity to the Ebro valley facilitating the interaction between them that will make the feedback produced from information/problems/solutions during the project much easier to achieve this objective between the different companies’ work groups, and to contribute to the same ability, and to contribute to the same ability. The companies of the consortium will be required technical capacity for the design and evaluation of agri-food machinery_x000D_ The consortium of companies will assume the following tasks:_x000D_ Companies of the consortium Task within the project_x000D_ ENERGESA S.L._x000D_ Design, manufacture, evaluation and modification of the equipment necessary for the production of prepared dishes based on techniques of combined cycles of variable pressure pasteurisation (PPV)._x000D_ COMPANY ALIMENTARIA coala S.L._x000D_ Formulation, Food tests, lifetime studies and evaluation of results. (English)
12 October 2021
0 references
Calahorra
0 references
Identifiers
IDI-20160516
0 references