Building Research Capacity at Canada's Smartest Kitchen in Fortified Beverages and Emulsions with a Two-Phased Homogenization Unit
Building Research Capacity at Canada's Smartest Kitchen in Fortified Beverages and Emulsions with a Two-Phased Homogenization Unit
批准号:
518031-2017
负责人:
MacDonald, GerardAlexander(Sandy)
金额:
$3.04万
依托单位:
依托单位国家:
加拿大
项目类别:
Applied Research Tools and Instruments Grants
财政年份:
2017
资助国家:
加拿大
项目状态:
已结题
起止时间:
2017-01-01 至 2018-12-31
中文摘要
最近的历史表明,北美和欧洲的消费者越来越意识到健康饮食的好处。在过去的几年里,对健康、方便的食品和饮料的需求稳步上升,产品发布数量同比翻了一番。功能乳制品、蔬菜和水果、运动饮料和功能饮料都出现了令人印象深刻的增长,没有放缓的迹象。功能饮料的可能性是无穷无尽的,从用益生元强化,到使用副产品和功能成分,以及使用纳米乳液等新技术。大西洋加拿大的公司意识到了这些趋势,并热衷于在功能饮料研究方面进行合作。加拿大最智能厨房(CSK)、食品研发中心(以及NSERC技术接入中心)与位于爱德华王子岛的荷兰学院的加拿大烹饪学院共处一室,一直在与中小企业越来越多地合作开发创新的、高附加值的饮料。在其现有的1400种食品和饮料产品中,有40种是强化饮料和乳化调味汁。到目前为止,CSK仅限于对这些饮料和酱料进行概念验证,因为缺乏能力不均质,即将两种不溶液体均匀混合的过程。为了更好地服务于行业和培训学生,CSK要求使用PandaPLUS 2000小试规模两相均质机。该设备将使CSK超越概念验证,进入全面的产品开发。PandaPLUS 2000的选择是基于对中试和工业规模加工的直接可扩展性,允许无缝地从工作台到设施的产品开发。CSK已经确定了一个重要的Gapin培训和行业访问这种板凳规模的能力,并希望填补这一空白。
英文摘要
Recent history has demonstrated that consumers in North America and Europe have become increasing awareof the benefits of healthy eating. The demand for healthy, convenient foods and beverages has steadily risenover the past several years, doubling the number of product launches, year over year. Functional dairy,vegetable and fruit, sports drinks and energy drinks have all seen impressive growth with no sign of slowdown. The possibilities of functional beverages are endless, ranging from fortification with prebiotics, to theuse of by-products and functional ingredients, and use of novel technologies like nanoemulsions. AtlanticCanadian companies are aware of these trends and are keen to collaborate in functional beverage research.Canada's Smartest Kitchen (CSK), the food product research and development center (and NSERC TechnologyAccess Center), co-located with The Culinary Institute of Canada at Holland College in Prince Edward Islandhas been working increasingly with SMEs to develop innovative, value added beverages. Of the 1,400 food andbeverage products developed in its existence, 40 have been fortified beverages and emulsified sauces. To date,CSK has been restricted only to concept validation of these beverages and sauces based on lack of capacity inhomogenization, the process of mixing two non-soluble liquids uniformly.To better serve industry and train students, CSK is requesting a PandaPLUS 2000 bench scale two-phasehomogenizer. This equipment will allow CSK to move beyond concept validation and into full productdevelopment. The PandaPLUS 2000 has been selected based on direct scalability to pilot and industrial sizedprocessing, allowing for seamless bench-to-facility product development. CSK has identified a significant gapin training and industry access to this bench scale capability and is hoping to fill this void.
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