About Innovative Food Processing This website contains scientific documentation on how six innovative food processing technologies work on different food products.
Application of Pulsed Electric Fields (PEF) for meat drying The experiment was set up to examine the effect of PEF to accelerate the drying time of pork loins and Spanish cured sausages.
Applications of Ultrasound in the Food Industry Ultrasound is a safe and sustainable technology that can be used to produce food products of higher quality than those obtained using traditional procedures. Here you can learn…
Better cauliflower using high pressure and microwaves Cauliflower is used as an ingredient in a number of ready-made meals that are sold as refrigerated products with a shelf life of several weeks. The long shelf life is achieved by…
Can UV light reduce pathogen bacteria in meat products? We have conducted several trials with different types of meat and pathogens. Click on the links to find details about the experiments.
Climate perspective using plasma-activated water on baby-leaf spinach Plasma-activated water for rinsing ready-to-eat baby-leaf spinach seen from a climate perspective.
Climate perspective using plasma-activated water on baby-leaf spinach Plasma-activated water for rinsing ready-to-eat baby-leaf spinach seen from a climate perspective.
CO2 treatment of egg mass In this experiment we studied the shelf life of egg mass when packaged using only CO2 and combined with high-pressure processing, compared to untreated samples.
CO2-saturation of chicken Chicken fillets that were saturated with CO2 before being processed with high-pressure, microwaves, Modified Atmosphere Packaging (MAP) or vacuum-packaging have a longer shelf…
Digestion of liquid eggs We have conducted trials with in vitro digestion of liquid whole egg samples pasteurised using different technologies.
Effect of ultrasound (US) on protein gel systems as affected by thermal and high-pressure processing as pre-treatment The potential of US to modify structural and functional properties in complex protein food systems has gained more interest in recent years. In particular, US-enhanced gelling…
Food allergens: Effects of processing methods Food processing can change the molecular shapes of food allergens, which can decrease or increase their ability to bind to specific antibodies in the blood of persons with…
High Pressure Processing of products: Guide to Marketing Communication What kind of information should you use to sell a product that has been treated using High Pressure Processing?
High pressure processing in the food industry Exposing food products and raw materials to high pressure can be effective in inactivating bacteria. The method is gentle on the food products and the processing can be done at…
How different microorganisms are affected by high pressure Different types of microorganisms are affected by pressure to varying degrees. A number of microbial properties are important, but the most important factor is undoubtedly what…
How does high pressure processing work? The food is exposed to highly extreme pressures in high pressure processing. The pressure often involves several thousand bar.
