Integration of pulsed electric field technology in food processing for improving food quality, safety and competitiveness (FieldFOOD)
Il progetto “Integration of pulsed electric field technology in food processing for improving food quality, safety and competitiveness (FieldFOOD) è stato presentato a valere su fondi europei Horizon 2020 in risposta alla call H2020-SFS-2014-2.
FieldFOOD è risultato tra i progetti finanziati fra le 152 proposte pervenute alla Commissione Europea di Valutazione.
Il progetto ha una durata di 36 mesi, comprendendo 3 campagne di raccolta.
For tomato products the benefits of PEF are twofold. The treatment will allow easier tomato peeling, because it enhances the peel permeability and faster steam penetration of the peel. Because of this, the use of steam for peeling can be lowered. Not only water and energy use are reduced, but as a result of better peeling the tomato waste will also be diminished.
Also, tomatoes are one of the most concentrated food sources of lycopene. Lycopene is a red pigment well known for its benefits for the immune system and its antioxidant, anti-inflammatory and anti-tumour effects. After PEF treatment, the lycopene concentration in tomato juices and purees is increased