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LIQUAM

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Cerrado

Non thermal treatment to delay the onset of honey crystallization

Honey crystallizan is a natural phenomenon by which honey turns from liquid to a semi-solid state obtaining cloud, thick and grainy. Nearly all honey crystallizes, some while still in the comb, others within a few days, weeks or m... ver más

31/08/2015

SONICAT SYSTEMS

71K€

Presupuesto del proyecto: 71K€

Líder del proyecto

SONICAT SYSTEMS Desarrollo,fabricacion,comercializacion,mantenimiento y reparacion de maquinaria para el sector alimentario

TRL 4-5 | 100K€

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2015-08-31

SFS-08-2014-1: Resource-efficient eco-innovative f... Scope:

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Este proyecto no cuenta con búsquedas de partenariado abiertas en este momento.

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1 Participantes

SONICAT SYSTEMS

50.00K€ | Lider

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Duración del proyecto: 3 meses Fecha Inicio: 2015-05-21
Fecha Fin: 2015-08-31

Líder del proyecto

SONICAT SYSTEMS Desarrollo,fabricacion,comercializacion,mantenimiento y reparacion de maquinaria para el sector alimentario

TRL 4-5 | 100K€

Presupuesto del proyecto 71K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto Honey crystallizan is a natural phenomenon by which honey turns from liquid to a semi-solid state obtaining cloud, thick and grainy. Nearly all honey crystallizes, some while still in the comb, others within a few days, weeks or months after being extracted. Honey crystallization is little understood by the consuming public. Many consumers assume incorrectly that crystallized honey is spoiled or has been adulterated and they either not purchase it or discard it. Other consumers directly prefer liquid honey. To delay the onset of crystallization large packers pasteurize honey destined to retail. During pasteurization, honey is heated up to 80ºC for 1-2 minutes to melt glucose micro-crystals which act as nuclei which are the essential starting points for the formation of crystals. Raw honey contains natural vitamins, minerals, antioxidants and nutrients that are beneficial to our health however during pasteurization all are destroyed turned honey to a much poor product. The goal of LIQUAM is to offer a non-thermal alternative to delay the onset of honey crystallization whilst retaining the quality attributes of raw honey by applying High Power Ultrasound (HPU) with the aim of replace thermal pasteurization process. HPU is a superior and more energy efficient alternative to existing thermal pasteurization methods. Ultrasonic processing is establishing itself as a significant food-processing technology with the capability for large commercial scale-up and good payback on capital investment. The technology was demonstrated by applicants at small scale reaching honey treatment rates of 75kg/h. However have to be scale-up to reach production rates typically used in the industry of around 1,000kg/h. The objective of this phase 1 is to complete a feasibility study to find out the workability and profitability of the business venture. If the result of the feasibility study is positive, we will write the Business Plan and we will apply to phase 2.

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