OPTIMISATION OF NEW PROCESSES IN THE FOOD INDUSTRY, BASED ON HPCD (HIGH PRESSURE CARBON DIOXIDE) TECHNOLOGY, TO PRESERVE THE QUALITY OF FRESH FOOD (Q3176996): Difference between revisions

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(‎Changed label, description and/or aliases in en: translated_label)
(‎Removed claim: summary (P836): IN THE FOOD INDUSTRY, THERMAL TREATMENTS ARE TRADITIONALLY USED TO OBTAIN MICROBIOLOGICALLY SAFE FOODS WITH LOW ENZYME ACTIVITY TO PREVENT DETERIORATION. HOWEVER, THERMAL TREATMENTS CAN CAUSE UNDESIRABLE CHANGES IN SOME ORGANOLEPTIC PROPERTIES OF THE FOOD AND DECREASE ITS NUTRITIONAL QUALITY. IN THE LAST FEW YEARS, THERE IS A TENDENCY ON THE PART OF CONSUMERS TO CONSUME MINIMALLY PROCESSED FOODS, USING NON-THERMAL TECHNOLOGIES. Among these tec...)
Property / summary
IN THE FOOD INDUSTRY, THERMAL TREATMENTS ARE TRADITIONALLY USED TO OBTAIN MICROBIOLOGICALLY SAFE FOODS WITH LOW ENZYME ACTIVITY TO PREVENT DETERIORATION. HOWEVER, THERMAL TREATMENTS CAN CAUSE UNDESIRABLE CHANGES IN SOME ORGANOLEPTIC PROPERTIES OF THE FOOD AND DECREASE ITS NUTRITIONAL QUALITY. IN THE LAST FEW YEARS, THERE IS A TENDENCY ON THE PART OF CONSUMERS TO CONSUME MINIMALLY PROCESSED FOODS, USING NON-THERMAL TECHNOLOGIES. Among these technologies, HPCD technology (HIGH PRESSURE CARBON DIOXIDE), which uses CO2 Presurised, this being EVERY HIGH PRESSURE CARBON DIOXIDE, due to the ATRACTIVE PROPERTY OF CO2 as an INHIBIDING AGENT OF MICROORGANISMS and ENZIMATE CIERTS, using PRESSIONS BY DEVELOPMENT OF 50 MPA._x000D_ _x000D_ THE PRINCIPLE OBJECTIVE OF THIS PROJECT IS THE STUDY OF THE EFFECT OF HPCD TECHNOLOGY IN DIFFERENT ENVIRONMENTS THAT HIGH ENVIRONMENTS THE QUALITY OF FOODS if they do not inactivate their process. AMONG THESE ENZYMES, THE PROJECT WILL FOCUS ON OXIDOREDUCTASES (EC 1) AND HYDROLASES (EC 3) THAT CAUSE THE DETERIORATION OF FRUITS, JUICES, VEGETABLES AND SOME SEAFOOD. This SURGEMENT PROJECT OF THE NECESITY OF THE NUMBER OF STUDIES FOR THE IMPLEMENTATION OF HPCD TECHNOLOGY TO INDUSTRIAL ESCAL, AND THAT THE CHANGE OF the enzyme ACTIVITY PRODUCTS THE HPCD TREATMENT OF THAT FACTORS AS THE TYPE OF ENZIMA, food IN Which You Meet AND MODE AND OPERATION CONDITIONS IN THE TREATMENT._x000D_ _x000D_ Other important OBJECTIVE OF THE PRESENT PROJECT IS THE STUDY OF THE CHANGE PRODUCT PRODUCT IN THE QUALITY OF FOODS. NUTRICIONAL PROVISIONS, BIOACTIVE COMPURES, COLOR, SABOR AND TEXTURE ARE FOR IMPORTANT QUALITY PROVISIONS TO ACEPTATION OF FOOD BY PART OF THE CONSUMPTOR._x000D_ _x000D_ IN THIS PROJECT, THE STUDY OF THE EFFECT OF HPCD TYPE TYPES will be addressed. FIRST, THE STUDY WILL FOCUS ON DIFFERENT LIQUID FOODS, MAINLY FRUIT JUICES WITH DIFFERENT PH, SUCH AS ORANGE AND APPLE JUICE (PH ~ 3.5-4) AND CARROT JUICE (PH ~ 6) AND DIFFERENT FRUIT PURES. THE POSSIBILITY OF HPCD TREATMENT IN SOLID FOODS WILL BE STUDIED APPLYING THIS TECHNOLOGY TO PRAWNS, MAKING EXPERIENCES WITH ENZYME EXTRACTS AND FRESH PRODUCTS. THE EFFECT OF HPDC TECHNOLOGY IN COMBINATION WITH HPP (HIGH PRESSURE PROCESSING) TECHNOLOGY WILL ALSO BE EVALUATED. HPP is a non-thermic process method in which the feeds, within their FLEXIBLE FINAL shipping, are underwent at high ISOSTATIC PRESSIONS (300?600 MPA) TRANSMITIDED BY WATER._x000D_ _x000D_ IN THIS PROJECT A cinematic state of enzyme inaction will also be performed. The cynetic parametres of some of the models that help to de-create the nature of the ineffectiveness of the enzyme and its dependence of the PRESSION AND THE TEMPERATURE OF OPERATION shall be calculated._x000D_ _x000D_ FINALENT, the project will explore the POSIBLE MECHANISM IMPLICED IN THE INACTIVEMENT OF THE ENZIMATE AS CONFORMATIONal CHANGES, PH REDUCTION, MOLECULAR CO2 INHIBITOR EFFECT OR INFLUENCE OF THE PRESENCE OF COMPONENT DETERMINATIONS IN THE MEDIUM. KNOWLEDGE OF THE THERMODYNAMIC BEHAVIOUR OF COMPLEX MIXTURES THAT MAKE UP LIQUID FOODS IN THE PRESENCE OF CO2 AT HIGH PRESSURE WILL ALSO CONTRIBUTE TO UNDERSTANDING THE MECHANISM OF ENZYME INACTIVACION, SO THIS THERMODYNAMIC STUDY WILL ALSO BE ADDRESSED IN THIS PROJECT. (English)
 
Property / summary: IN THE FOOD INDUSTRY, THERMAL TREATMENTS ARE TRADITIONALLY USED TO OBTAIN MICROBIOLOGICALLY SAFE FOODS WITH LOW ENZYME ACTIVITY TO PREVENT DETERIORATION. HOWEVER, THERMAL TREATMENTS CAN CAUSE UNDESIRABLE CHANGES IN SOME ORGANOLEPTIC PROPERTIES OF THE FOOD AND DECREASE ITS NUTRITIONAL QUALITY. IN THE LAST FEW YEARS, THERE IS A TENDENCY ON THE PART OF CONSUMERS TO CONSUME MINIMALLY PROCESSED FOODS, USING NON-THERMAL TECHNOLOGIES. Among these technologies, HPCD technology (HIGH PRESSURE CARBON DIOXIDE), which uses CO2 Presurised, this being EVERY HIGH PRESSURE CARBON DIOXIDE, due to the ATRACTIVE PROPERTY OF CO2 as an INHIBIDING AGENT OF MICROORGANISMS and ENZIMATE CIERTS, using PRESSIONS BY DEVELOPMENT OF 50 MPA._x000D_ _x000D_ THE PRINCIPLE OBJECTIVE OF THIS PROJECT IS THE STUDY OF THE EFFECT OF HPCD TECHNOLOGY IN DIFFERENT ENVIRONMENTS THAT HIGH ENVIRONMENTS THE QUALITY OF FOODS if they do not inactivate their process. AMONG THESE ENZYMES, THE PROJECT WILL FOCUS ON OXIDOREDUCTASES (EC 1) AND HYDROLASES (EC 3) THAT CAUSE THE DETERIORATION OF FRUITS, JUICES, VEGETABLES AND SOME SEAFOOD. This SURGEMENT PROJECT OF THE NECESITY OF THE NUMBER OF STUDIES FOR THE IMPLEMENTATION OF HPCD TECHNOLOGY TO INDUSTRIAL ESCAL, AND THAT THE CHANGE OF the enzyme ACTIVITY PRODUCTS THE HPCD TREATMENT OF THAT FACTORS AS THE TYPE OF ENZIMA, food IN Which You Meet AND MODE AND OPERATION CONDITIONS IN THE TREATMENT._x000D_ _x000D_ Other important OBJECTIVE OF THE PRESENT PROJECT IS THE STUDY OF THE CHANGE PRODUCT PRODUCT IN THE QUALITY OF FOODS. NUTRICIONAL PROVISIONS, BIOACTIVE COMPURES, COLOR, SABOR AND TEXTURE ARE FOR IMPORTANT QUALITY PROVISIONS TO ACEPTATION OF FOOD BY PART OF THE CONSUMPTOR._x000D_ _x000D_ IN THIS PROJECT, THE STUDY OF THE EFFECT OF HPCD TYPE TYPES will be addressed. FIRST, THE STUDY WILL FOCUS ON DIFFERENT LIQUID FOODS, MAINLY FRUIT JUICES WITH DIFFERENT PH, SUCH AS ORANGE AND APPLE JUICE (PH ~ 3.5-4) AND CARROT JUICE (PH ~ 6) AND DIFFERENT FRUIT PURES. THE POSSIBILITY OF HPCD TREATMENT IN SOLID FOODS WILL BE STUDIED APPLYING THIS TECHNOLOGY TO PRAWNS, MAKING EXPERIENCES WITH ENZYME EXTRACTS AND FRESH PRODUCTS. THE EFFECT OF HPDC TECHNOLOGY IN COMBINATION WITH HPP (HIGH PRESSURE PROCESSING) TECHNOLOGY WILL ALSO BE EVALUATED. HPP is a non-thermic process method in which the feeds, within their FLEXIBLE FINAL shipping, are underwent at high ISOSTATIC PRESSIONS (300?600 MPA) TRANSMITIDED BY WATER._x000D_ _x000D_ IN THIS PROJECT A cinematic state of enzyme inaction will also be performed. The cynetic parametres of some of the models that help to de-create the nature of the ineffectiveness of the enzyme and its dependence of the PRESSION AND THE TEMPERATURE OF OPERATION shall be calculated._x000D_ _x000D_ FINALENT, the project will explore the POSIBLE MECHANISM IMPLICED IN THE INACTIVEMENT OF THE ENZIMATE AS CONFORMATIONal CHANGES, PH REDUCTION, MOLECULAR CO2 INHIBITOR EFFECT OR INFLUENCE OF THE PRESENCE OF COMPONENT DETERMINATIONS IN THE MEDIUM. KNOWLEDGE OF THE THERMODYNAMIC BEHAVIOUR OF COMPLEX MIXTURES THAT MAKE UP LIQUID FOODS IN THE PRESENCE OF CO2 AT HIGH PRESSURE WILL ALSO CONTRIBUTE TO UNDERSTANDING THE MECHANISM OF ENZYME INACTIVACION, SO THIS THERMODYNAMIC STUDY WILL ALSO BE ADDRESSED IN THIS PROJECT. (English) / rank
Normal rank
 
Property / summary: IN THE FOOD INDUSTRY, THERMAL TREATMENTS ARE TRADITIONALLY USED TO OBTAIN MICROBIOLOGICALLY SAFE FOODS WITH LOW ENZYME ACTIVITY TO PREVENT DETERIORATION. HOWEVER, THERMAL TREATMENTS CAN CAUSE UNDESIRABLE CHANGES IN SOME ORGANOLEPTIC PROPERTIES OF THE FOOD AND DECREASE ITS NUTRITIONAL QUALITY. IN THE LAST FEW YEARS, THERE IS A TENDENCY ON THE PART OF CONSUMERS TO CONSUME MINIMALLY PROCESSED FOODS, USING NON-THERMAL TECHNOLOGIES. Among these technologies, HPCD technology (HIGH PRESSURE CARBON DIOXIDE), which uses CO2 Presurised, this being EVERY HIGH PRESSURE CARBON DIOXIDE, due to the ATRACTIVE PROPERTY OF CO2 as an INHIBIDING AGENT OF MICROORGANISMS and ENZIMATE CIERTS, using PRESSIONS BY DEVELOPMENT OF 50 MPA._x000D_ _x000D_ THE PRINCIPLE OBJECTIVE OF THIS PROJECT IS THE STUDY OF THE EFFECT OF HPCD TECHNOLOGY IN DIFFERENT ENVIRONMENTS THAT HIGH ENVIRONMENTS THE QUALITY OF FOODS if they do not inactivate their process. AMONG THESE ENZYMES, THE PROJECT WILL FOCUS ON OXIDOREDUCTASES (EC 1) AND HYDROLASES (EC 3) THAT CAUSE THE DETERIORATION OF FRUITS, JUICES, VEGETABLES AND SOME SEAFOOD. This SURGEMENT PROJECT OF THE NECESITY OF THE NUMBER OF STUDIES FOR THE IMPLEMENTATION OF HPCD TECHNOLOGY TO INDUSTRIAL ESCAL, AND THAT THE CHANGE OF the enzyme ACTIVITY PRODUCTS THE HPCD TREATMENT OF THAT FACTORS AS THE TYPE OF ENZIMA, food IN Which You Meet AND MODE AND OPERATION CONDITIONS IN THE TREATMENT._x000D_ _x000D_ Other important OBJECTIVE OF THE PRESENT PROJECT IS THE STUDY OF THE CHANGE PRODUCT PRODUCT IN THE QUALITY OF FOODS. NUTRICIONAL PROVISIONS, BIOACTIVE COMPURES, COLOR, SABOR AND TEXTURE ARE FOR IMPORTANT QUALITY PROVISIONS TO ACEPTATION OF FOOD BY PART OF THE CONSUMPTOR._x000D_ _x000D_ IN THIS PROJECT, THE STUDY OF THE EFFECT OF HPCD TYPE TYPES will be addressed. FIRST, THE STUDY WILL FOCUS ON DIFFERENT LIQUID FOODS, MAINLY FRUIT JUICES WITH DIFFERENT PH, SUCH AS ORANGE AND APPLE JUICE (PH ~ 3.5-4) AND CARROT JUICE (PH ~ 6) AND DIFFERENT FRUIT PURES. THE POSSIBILITY OF HPCD TREATMENT IN SOLID FOODS WILL BE STUDIED APPLYING THIS TECHNOLOGY TO PRAWNS, MAKING EXPERIENCES WITH ENZYME EXTRACTS AND FRESH PRODUCTS. THE EFFECT OF HPDC TECHNOLOGY IN COMBINATION WITH HPP (HIGH PRESSURE PROCESSING) TECHNOLOGY WILL ALSO BE EVALUATED. HPP is a non-thermic process method in which the feeds, within their FLEXIBLE FINAL shipping, are underwent at high ISOSTATIC PRESSIONS (300?600 MPA) TRANSMITIDED BY WATER._x000D_ _x000D_ IN THIS PROJECT A cinematic state of enzyme inaction will also be performed. The cynetic parametres of some of the models that help to de-create the nature of the ineffectiveness of the enzyme and its dependence of the PRESSION AND THE TEMPERATURE OF OPERATION shall be calculated._x000D_ _x000D_ FINALENT, the project will explore the POSIBLE MECHANISM IMPLICED IN THE INACTIVEMENT OF THE ENZIMATE AS CONFORMATIONal CHANGES, PH REDUCTION, MOLECULAR CO2 INHIBITOR EFFECT OR INFLUENCE OF THE PRESENCE OF COMPONENT DETERMINATIONS IN THE MEDIUM. KNOWLEDGE OF THE THERMODYNAMIC BEHAVIOUR OF COMPLEX MIXTURES THAT MAKE UP LIQUID FOODS IN THE PRESENCE OF CO2 AT HIGH PRESSURE WILL ALSO CONTRIBUTE TO UNDERSTANDING THE MECHANISM OF ENZYME INACTIVACION, SO THIS THERMODYNAMIC STUDY WILL ALSO BE ADDRESSED IN THIS PROJECT. (English) / qualifier
point in time: 12 October 2021
Timestamp+2021-10-12T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
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Revision as of 19:08, 12 October 2021

Project Q3176996 in Spain
Language Label Description Also known as
English
OPTIMISATION OF NEW PROCESSES IN THE FOOD INDUSTRY, BASED ON HPCD (HIGH PRESSURE CARBON DIOXIDE) TECHNOLOGY, TO PRESERVE THE QUALITY OF FRESH FOOD
Project Q3176996 in Spain

    Statements

    country
    Spain
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    EU contribution
    79,255.0 Euro
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    budget
    158,510.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    1 January 2016
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    end time
    31 December 2018
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    beneficiary name (string)
    UNIVERSIDAD DE BURGOS
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    beneficiary
    Q3137697
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    coordinate location

    42°20'38.15"N, 3°41'49.13"W
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    postal code
    09059
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    summary
    EN LA INDUSTRIA ALIMENTARIA, TRADICIONALMENTE SE UTILIZAN TRATAMIENTOS TERMICOS PARA OBTENER ALIMENTOS MICROBIOLOGICAMENTE SEGUROS Y CON BAJA ACTIVIDAD ENZIMATICA PARA EVITAR SU DETERIORO. SIN EMBARGO, LOS TRATAMIENTOS TERMICOS PUEDEN PROVOCAR CAMBIOS INDESEABLES DE ALGUNAS PROPIEDADES ORGANOLEPTICAS DEL ALIMENTO Y DISMINUIR SU CALIDAD NUTRICIONAL. EN LOS ULTIMOS AÑOS, HAY UNA TENDENCIA POR PARTE DE LOS CONSUMIDORES A CONSUMIR ALIMENTOS MINIMAMENTE PROCESADOS, MEDIANTE TECNOLOGIAS NO TERMICAS. ENTRE ESTAS TECNOLOGIAS, LA TECNOLOGIA HPCD (HIGH PRESSURE CARBON DIOXIDE), QUE UTILIZA CO2 PRESURIZADO, ESTA SIENDO CADA VEZ MAS CONSIDERADA EN LA INDUSTRIA ALIMENTARIA, DEBIDO A LAS ATRACTIVAS PROPIEDADES DEL CO2 COMO AGENTE INHIBIDOR DE MICROORGANISMOS Y DE CIERTAS ENZIMAS, UTILIZANDO PRESIONES POR DEBAJO DE 50 MPA._x000D_ _x000D_ EL OBJETIVO PRINCIPAL DE ESTE PROYECTO ES EL ESTUDIO DEL EFECTO DE LA TECNOLOGIA HPCD EN DIFERENTES ENZIMAS QUE CAUSAN PERDIDAS DE CALIDAD DE LOS ALIMENTOS SI NO SE INACTIVAN DURANTE SU PROCESADO. ENTRE ESTAS ENZIMAS, EL PROYECTO SE CENTRARA EN OXIDOREDUCTASAS (EC 1) E HIDROLASAS (EC 3) QUE CAUSAN EL DETERIORO DE FRUTAS, ZUMOS, VERDURAS Y ALGUNOS MARISCOS. ESTE PROYECTO SURGE DE LA NECESIDAD DE AMPLIAR EL NUMERO DE ESTUDIOS PARA LA IMPLEMENTACION DE LA TECNOLOGIA HPCD A ESCALA INDUSTRIAL, YA QUE EL CAMBIO DE LA ACTIVIDAD ENZIMATICA QUE PRODUCE EL TRATAMIENTO HPCD DEPENDE DE FACTORES TALES COMO EL TIPO DE ENZIMA, ALIMENTO EN QUE SE ENCUENTRA Y MODO Y CONDICIONES DE OPERACION EN EL TRATAMIENTO._x000D_ _x000D_ OTRO IMPORTANTE OBJETIVO DEL PRESENTE PROYECTO ES EL ESTUDIO DE LOS CAMBIOS QUE PRODUCE EL TRATAMIENTO HPCD EN LA CALIDAD DE LOS ALIMENTOS. PROPIEDADES NUTRICIONALES, COMPUESTOS BIOACTIVOS, COLOR, SABOR Y TEXTURA SON PARAMETROS IMPORTANTES DE CALIDAD QUE AFECTAN A LA ACEPTACION DEL ALIMENTO POR PARTE DEL CONSUMIDOR._x000D_ _x000D_ EN ESTE PROYECTO, SE ABORDARA EL ESTUDIO DEL EFECTO DEL TRATAMIENTO HPCD EN VARIOS TIPOS DE SUSTRATOS. PRIMERO, EL ESTUDIO SE CENTRARA EN DIFERENTES ALIMENTOS LIQUIDOS, PRINCIPALMENTE ZUMOS DE FRUTAS CON DIFERENTE PH, COMO EL ZUMO DE NARANJA Y MANZANA (PH ~ 3.5 - 4) Y ZUMO DE ZANAHORIA (PH ~ 6) Y DIFERENTES PURES DE FRUTAS. LA POSIBILIDAD DE TRATAMIENTO HPCD EN LOS ALIMENTOS SOLIDOS SE ESTUDIARA APLICANDO ESTA TECNOLOGIA A LANGOSTINOS, REALIZANDO EXPERIENCIAS CON EXTRACTOS DE ENZIMAS Y PRODUCTOS FRESCOS. TAMBIEN SE EVALUARA EL EFECTO DE LA TECNOLOGIA HPDC EN COMBINACION CON LA TECNOLOGIA HPP (HIGH PRESSURE PROCESSING). HPP ES UN METODO DE PROCESADO NO-TERMICO EN EL QUE LOS ALIMENTOS, DENTRO DE SU ENVASE FINAL FLEXIBLE, SE SOMETEN A ALTAS PRESIONES ISOSTATICAS (300¿600 MPA) TRANSMITIDAS POR AGUA._x000D_ _x000D_ EN ESTE PROYECTO TAMBIEN SE REALIZARA UN ESTUDIO CINETICO DE LA INACTIVACION ENZIMATICA. SE CALCULARAN LOS PARAMETROS CINETICOS DE ALGUNOS MODELOS QUE AYUDEN A DESCRIBIR EL CURSO DE LA INACTIVACION DE LA ENZIMA Y SU DEPENDENCIA DE LA PRESION Y LA TEMPERATURA DE OPERACION._x000D_ _x000D_ FINALMENTE, EL PROYECTO EXPLORARA LOS POSIBLES MECANISMOS IMPLICADOS EN LA INACTIVACION DE LA ENZIMA TAL COMO CAMBIOS CONFORMACIONALES, REDUCCION DE PH, EFECTO INHIBIDOR DEL CO2 MOLECULAR O LA INFLUENCIA DE LA PRESENCIA DE DETERMINADOS COMPONENTES EN EL MEDIO. EL CONOCIMIENTO DEL COMPORTAMIENTO TERMODINAMICO DE LAS MEZCLAS COMPLEJAS QUE COMPONEN LOS ALIMENTOS LIQUIDOS EN PRESENCIA DE CO2 A ALTA PRESION, CONTRIBUIRA ASIMISMO A CONOCER EL MECANISMO DE INACTIVACION ENZIMATICA, POR LO QUE TAMBIEN SE ABORDARA ESTE ESTUDIO TERMODINAMICO EN EL PRESENTE PROYECTO. (Spanish)
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    location (string)
    Burgos
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    Identifiers

    Spanish Kohesio ID
    CTQ2015-64396-R
    0 references
     
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