Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency

创新、新颖和/或替代食品加工概念，可增强质量保持并提高加工效率

• 批准号: 36715-2013
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 2.11万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=568770
• 关键词: Innovative; novel; alternative; food; processing

The overall theme of the applicant's program of research is the use innovative, novel and/or alternative food processing concepts to promote better quality retention and enhance safety of processed foods and to improve process efficiency. Innovative and novel concepts are continuously evolving in every area of food processing. Food industry constantly needs to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace and academic institutions play a major role in highlighting the recent advances in processing techniques. The proposed Discovery Grant (DG) requests funds for continuation of the ongoing research theme (currently in the 25th year) in several key areas involving food processing applications. Major foci of the DG program for the next five years involve the following innovative, novel and/or alternative food processing concepts: a) Agitation thermal processing: heat transfer evaluation in a lateral shaking system (Shaka) b) Novel thermal process: acidified thermal processing, c) Novel processing:microwave & vacuum assisted osmotic dehydration & quality enhancement d) High pressure (HP) processing - pressure shift freezing, HP thawing and electro-freezing The applicant's research, as in the previous years, is expected to produce highly qualified professionals (MSc, PhDs) and advance knowledge in the effective application of novel and innovative food processing techniques for improving process efficiency, productivity of food processors and profitability for Canadian food industry.

申请人研究计划的总体主题是使用创新，新颖和/或替代食品加工概念，以促进更好的质量保留，提高加工食品的安全性，并提高加工效率。创新和新颖的概念在食品加工的各个领域不断发展。食品工业需要不断修改或调整其生产实践，以适应消费者不断变化的需求，从而能够在市场上保持竞争力，学术机构在突出加工技术的最新进展方面发挥着重要作用。拟议的发现补助金（DG）要求在涉及食品加工应用的几个关键领域继续进行正在进行的研究主题（目前为第25年）。 未来五年DG计划的主要重点涉及以下创新，新颖和/或替代食品加工概念： a）搅拌热处理：横向振动系统中的传热评估（Shaka） B）新型热处理：酸化热处理， c）新型加工：微波和真空辅助渗透脱水和品质提高 d）高压（HP）处理-压力变换冷冻、HP解冻和电冷冻 申请人的研究，在过去几年中，预计将产生高素质的专业人员（硕士，博士）和先进的知识，有效地应用新的和创新的食品加工技术，以提高过程效率，食品加工商的生产力和加拿大食品工业的盈利能力。