Hb Grandi

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	Téléphone : Mail : Adresse : PO Box 5 Nordurgardi 101 110 Reykjavik Islande Web :

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	Quelques documents de Hb Grandi
	Radio-frequency heating technology for minimally processed fish products RF-FISH 2002 - 2005 Sujets : Agriculture, Industrial Manufacture, Life Sciences, Medicine, Health, Food, Safety, Economic Aspects Type de contrat : Cost-sharing contracts Participants : FRAUNHOFER GESELLSCHAFT ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG E.V.* DEUTSCHLAND FRAUNHOFER GESELLSCHAFT ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG E.V.* Research INSTITUT FUER VERFAHRENSTECHNIK UND VERPACKUNG 35,Giggenhauser Strasse 35 85354 DEUTSCHLAND ICELANDIC FISHERIES LABORATORIES ÍSLAND ICELANDIC FISHERIES LABORATORIES Research RESEARCH AND DEVELOPMENT DIVISION PO Box 1405 Skulagata 4 0101 ÍSLAND KIEFEL GMBH DEUTSCHLAND KIEFEL GMBH Industry Industriestrasse 17-19 83395 DEUTSCHLAND FJORDJOEKKEN AS NORGE FJORDJOEKKEN AS Industry P.O.Box 4 Djuphodl 2 4368 NORGE HUHTAMAKI RONSBERG, ZWEIGNIEDERLASSUNG DER HUHTAMAKI DEUTSCHLAND GMBH & CO KG DEUTSCHLAND HUHTAMAKI RONSBERG, ZWEIGNIEDERLASSUNG DER HUHTAMAKI DEUTSCHLAND GMBH & CO KG Other Hch.-Nicolaus-Strasse 6 87671 DEUTSCHLAND NORCONSERV AS NORGE NORCONSERV AS Research P.O Box 327 Niels Juelsgt, 50 4008 NORGE HB GRANDI HF. ÍSLAND HB GRANDI HF. Industry PO Box 1105 Nordurgardi 101 ÍSLAND HB GRANDI Iceland HB GRANDI Industry PO Box 1105 Nordurgardi 101 Iceland KIEFEL Germany KIEFEL Industry Industriestrasse 17-19 Germany FJORDJOEKKEN Norway FJORDJOEKKEN Industry P.O.Box 4 Djuphodl 2 Norway Hide objective The proposed project will investigate radio-frequency heating of foods in flexible vacuum pouches during water immersion and its application to minimally processing of convenience cook/chill or cook/freeze fish products. The rapid volume heating of the process is expected to reduce overcooking of the heat sensitive fish flesh and to result in better product quality while maintaining product safety and shelf life. Application of the process is expected in fish processing as well as enlarge food service companies, the processed products will go to the retail market and to food service. The proposed project covers process adaptation and optimisation, investigation of safety and microbiological process validation, validation of achieved product quality, and estimation of processing cost and of potential convenience fish product markets. Expected project results will enable the industrial implementation of the process and will help to judge the potential and economy of the novel process for producing high quality prepared fishmeals. Source : cordis