D –-New food processing and packaging technologies
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Innovation is one of the main objectives of FoRC, in such a way that it would steadily feed the virtuous cycle of incentives: the tax paying society from one side and FoRC from the other, developing new technologies that benefit society. To accomplish this, we have elaborated a plan for technology transfer, pursuing a strong cooperation with private companies, aiming at effective transfer of products and services developed by FoRC to the market. With this in mind, we organize Technological Rounds to approach private companies, visit them and participate in commercial exhibitions related to our objectives. We also have in mind an increased cooperation with the government responsible for public policies and for providing services to society. Foods with better sensorial quality and that promote health through specific functionalities are a new consumer trend. Research in this pillar focuses on the development of novel functional foods and innovative processes for preservation, including eco-efficient packaging. |
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Research Projects:
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Project D.1: Active and passive nanocomposites and bio-packages
Aims: to evaluate the technological applications of nanocomposites. Mineral clays, such as montmorillonite (MMT) and laponite, contain hydrated aluminosilicate with neutral or negative charged layers and can be used in food packaging materials.
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Project D.2: New methods of preserving liquid foods by microwave technology
Aims: To study dielectric properties of liquid foods (coconut water, orange juice, apple juice, breast milk and cow's milk) at relevant intervals of temperature and field frequency, aiming at parameters for microwave heating.
Subprojects:
D.2.1 - Kinetic studies of enzymatic inactivation, microbial death and loss of quality of the products processed under conventional heating and by the microwave processing in reactors;
D.2.2 - Evaluate continuous pasteurisation of liquid foods using microwaves on a pilot scale;
D.2.3 - Evaluate the time-temperature profile of the process under different operating conditions;
D.2.4- Develop and validate the mathematical modeling of microwave continuous pasteurisation of liquid foods.
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Project D.3: Unripe Banana Flour (UBF): Pilot scale production and product application.
Aims: to evaluate nutritional aspects of FBV as a functional ingredient and technological aspects of its application in novel foods.
Subprojects:
D.3.1 - Pre-treatment and mathematical modeling in drying processes of green banana, to obtain flour for use as a functional food ingredient;
D.3.2 - Agglomeration of green banana meal (FBV) to improve its instantiation and dispersion properties.