|New technologies and new food products with membrane processes
|04/2015 – 06/2018
The overall objective of the project is a research and development of new technologies of selected food products and their recipes using membrane processes such as microfiltration, ultrafiltration, electrodialysis and others. These will be applied mainly in dairy and bakery production plants in the Czech Republic. One of the goals is also a research and development of new designs of membrane equipment as well as the application of these new technologies and the supply of newly developed devices manufactured in the Czech Republic.
1. Sub-objective: Design of the technology using membrane microfiltration process, or ultrafiltration and electrodialysis. Setting new bakery recipes preparation and their use to extend the shelf life of selected types of bread as well as increase their nutritional value. Technology design for the salt bath cleaning in cheese production using microfiltration.
2. Sub-objective: Determination of optimal technologies of electrodialysis in different types of demineralised whey cheese and curd production. A technology of electrodialysis of permeate from ultrafiltration of whey or milk, mainly focusing on technology of cleaning and sanitizing of quipment and used for electrodialysis. Disposal of the waste of an aqueous solution of salts present in milk.
3. Sub-objective: Development of food recipes and new functional foods based on milk and whey protein concentrates as well as all of the milk proteins using ultrafiltration.
4. Sub-objective: Design of new structural components and optimized structure of membranes and membrane devices.
|Ing. Jiří Ečer
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