The aim of this project is to address and overcome specific scientific and technological hurdles which is necessary to make an informed judgement of the relevance of food related effects of pressure in the low temperature domain as to realise and deliver their full benefits to the end users.
To comply with this goal the project is organised into three objectives:
- to accumulate systematic data regarding thermophysical properties, safety, quality and stability aspects of pressure freezing and thawing of foods;
- to develop models for SAFE ICE processes related to safety, quality and stability aspects as well as consumer acceptability of foods;
- to use the knowledge generated for product evaluation and optimisation, for process control and process concept development and for educated judgments on consumer aspects aiding the identification of critical process parameters.
Expected achievements include the accumulation of unique data sets based on the interaction of European scientists from various fields including freezing technology, food microbiology, food biotechnology, food engineering and material science. Such data will aid the identification of critical process parameters and provide quantitative information on product safety aspects essential for product optimisation or new product or process developments.
Furthermore, it is expected to establish a sound scientific database regarding product safety and product stability criteria and to acquire data on a pilot plant scale. It is the ultimate goal of this project to initiate new technologies and new products based on SAFE ICE technologies.