Continuous process for soaking, cooking and cooling of pulses

Important results from the project

** Denna text är maskinöversatt ** The project has made it possible to change from a batch-controlled process for the preparation of legumes to a more continuous process. The new process is more consistent and with fewer process steps. This means benefits in the form of increased food safety, efficiency, resource use, improved work environment and monitoring of process parameters, reduced administration and more sustainable production. Furthermore, the new process also enables the preparation of the new application cooked, whole, ready-to-eat legumes.

Expected long term effects

** Denna text är maskinöversatt ** In addition to achieved project goals within improved production efficiency, working environment and food safety, the project has also strengthened the organization´s ability to take advantage of and work actively with innovations, as well as project management skills, not least in terms of commercial understanding as well as risk management. It has also contributed to making ready-to-eat legumes available to more consumers.

Approach and implementation

** Denna text är maskinöversatt ** The project has followed the process in the work packages. Given the difficulty of finding an economically justifiable technical solution, the project was delayed. After detailed testing in the initial phases of the project, we were able to compress the time for later parts as well as reduce the risks when commissioning the actual system. An important conclusion is that it is difficult to estimate the time required to identify a technical solution that is also relevant in relation to the expected return on investment.