DEVELOP A METHOD TO INCREASE THE SHELF LIFE OF MINIMALLY
PROCESSED VEGETABLES.
IMPROVE THE SHELF LIFE, QUALITY AND STABILITY OF VEGETABLES
BY USING EDIBLE FILMS, BOTH ALONE AND ALONE COMBINED WITH
MODIFIED ATMOSPHERE PACKAGING (MAP).
Status > FINISHED - 28-Aug-2001
Technological Area
Market Area
Start Date > 01-Feb-1999
End date > 31-May-2001 Duration > 28 Months
Actual cost > 0.4 M€ Participating countries > PORTUGAL, SPAIN | Main contact CAMPOTEC S.A.
CASALINHOS DE ALFAITA,
2560 -TORRES VEDRAS > PORTUGAL
Tel. +351 261 332 017
Fax. +351 261 331 020 ENG. MANUELA LUCRECIO > RESPONSIBLE FOR PROCESSED VEGETABLES
Organisation type > SME |
Project Description
Vegetables are quite perishable materials. Markets strongly
demand minimally processed products.
In order to achieve this goal, the project proposes:
* To select the best varieties for process technologies
from the following (onions, carrots, potatoes, turnips
and couve lombarda) and salads.
* In order to increase the shelf life of vegetables we
intend to use: anti-brownings; edible films; MAPs.
* Storage stability: rheological; chemical; microbiological
and sensorial parameters.
Keywords: shelf life, processed vegetables, packaging.
Technological Development Envisaged
The aim is to maintain the freshness characteristics by
developing active packaging of vegetables, in order to
enhance their storage and shelf life using hurdle
technology. This means that, in addition to the traditional
preservation methodologies by MA, this project a new
approach will be assessed by using edible films in
combination with MA.
Main contact CAMPOTEC S.A.
CASALINHOS DE ALFAITA,
2560 -TORRES VEDRAS > PORTUGAL
Tel. +351 261 332 017 > Fax. +351 261 331 020 ENG. MANUELA LUCRECIO > RESPONSIBLE FOR PROCESSED VEGETABLES
Organisation type > SME
|
Contribution to project
Supply sample material. Control the technological process of
packaging (washing and cutting processes). Quality control
at critical points of the process. Market and consumer
trials.
Expertise
SME with good projection the hortifruitculture market.
Currently developing to commercialise processed products.
Main contact CRYOVAC-GRACE PACKAGING
RIERA FANOLLAR, 12
8830 -ST. BOI DE LLOBREGAT > SPAIN
Tel. +34 93 635 1000 > Fax. +34 93 635 1055 MR. JESUS NINO >
Organisation type > Large company
|
Contribution to project
Technologies concerning packaging and packaging materials,
namely in what concerns film permeability, thickness
and compounds migration.
Expertise
Development of a great variety of films for food packaging.
Main contact CSIC - INSTITUTO DEL FRIO/DEP. DE METABOLISMO Y NUTRICION
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
CIUDAD UNIVERSARIA, S/N
-MADRID > SPAIN
Tel. +34 91 544 5607 > Fax. +34 91 549 3627 DR. FULGENCIO CALIXTO > HEAD OF DEPARTMENT
fsaura@fresco.csin.es
Organisation type > Research Institute
|
Contribution to project
Evaluation of antioxidant capacity of the bioactive
compounds and pigments of the products. Losses of colour
(Trislimulus reflectance colorimeter, Hunter lab.).
Expertise
Has a wide background in the development of food products.
The Department of Mettabolismo y Nutricion of this
Institute is involved in several research projects
sponsored by the EU, national organisations and industries.
Main contact INIA - INSTITUTO NACIONAL DE INVESTIGACAO AGRARIA
QUINTA DO MARQUES,
2780 -OEIRAS > PORTUGAL
Tel. +351 21 441 6855 > Fax. +351 21 441 6011 ENG. MANUEL CANDEIAS > HEAD OF DEPARTMENT
Organisation type > Research Institute
|
Contribution to project
Improving the scale-up process. Evaluate quality through
physiological and microbiological parameters.
Expertise
Research institute that has carried out work in this field,
along with industry since 1992. Experts in evaluation of
quality of processed food.
Main contact ISA - INSTITUTO SUPERIOR DE AGRONOMIA
UNIVERSIDADE TECNICA DE LISBOA
TAPADA DA AJUDA,
1349-017 -LISBON > PORTUGAL
Tel. +351 21 365 3104 > Fax. +351 21 365 3195 DR. MARGARIDA MOLDAO MARTINS > PROFESSOR
mmoldao@isa.utl.pt http://www.isa.utl.pt/home/ Organisation type > University
|
Contribution to project
Development and selection of edible films. Contribute to
the selection of the best composition of modified
atmospheres. Scale up. Rheological, chemical and
sensorial analysis.
Expertise
Educational and research institute with national projects
in this area. The members of the team involved in this
project all have Ph.D's in Agri-food technologies.
PORTUGAL