Simulation tools for environmentally efficient heat treatment for improved food products
|Coordinator||Lunds universitet - Institutionen för livsmedelsteknik|
|Funding from Vinnova||SEK 2 390 000|
|Project duration||December 2007 - June 2012|
Purpose and goal
Simulation tools for environmentally efficient heat treatment for improved food productsTo strengthen the collaboration between LTH and SIK in close collaboration with food industry by developing a simulation tool to help food industry to optimize and select thermal processes taking in account product quality and environmental impact (e.g. energy usage, CO2 emissions, waste utilization).
Results and expected effects
a) A general modeling framework will be developed containing structures for incorporation and evaluation of relevant process parameters based on product parameters and parameters needed for evaluating the environmental impact. b) Evaluation of baking/drying technologies based on - Microwave-heating - IR-heating - Conventional-heating Mathematical models and existing experimental data will be used in the project in along with running projects. New industrial activities on baking and microwave drying will also implement at SIK providing added value to industry.
Approach and implementation
Year 1: -Review state of the art in field, inventory of knowledge possessed at each environment. -Identification and quantification of the relevant parameters to describe the process, inputs, outputs, outcomes and effects. Interview end users, document needs, expected features. -Choice of model structure. -Model development and validation against experimental data. Year 2: Model case studies on baking and drying technologies. Year 3: -Verification and implementation of results. -Project evaluation and identification of future directions.