Project
Title
Anlagen- und Verfahrensentwicklung für die Hygienisierung verzehrfertiger Salate mit einer chargenoptimierten Nutzung von Chlordioxid (CIO2) im Waschprozess zur Reduktion mikrobiell bedingter Verluste und Erhöhung der Konsumentensicherheit
Acronym
CLEAN
Start
01.02.2013
End
31.07.2015
Coordinating Institute
Leibniz-Institut für Agrartechnik und Bioökonomie e.V. (ATB)
Coordinator
Partner
Havita GmbH
Summary
During recent years, the consumption of prepacked ‚ready to eat' produces, such as lettuce, has increased strongly. The production process of such products is very simple: The vegetables are cutted, washed, dried and packaged. Afterwards, the products must stored unter optimal conditions until the end of minimum durability. In the market, different water washing systems for the removal of pollutants are available. These systems can't guarantee a complete disinfection of microorganisms, which can growth during storage, resulting in high microbial load at the end of minimum durability. The aim of the project is the reduction of microbial spoilage of produce in combination with the increase of consumer safety. To this, the project partner will develop a washing procedure and technical equipment, including an in situ application of chlorine dioxide the reduce the microbial load before packaging.
Funding
Bundesministerium für Wirtschaft und Technologie (BMWi)
Funding agency
Arbeitsgemeinschaft industrieller Forschungsvereinigungen "Otto von Guericke" e.V. (AiF)
Grant agreement number
KF2050820MD2
Funding framework
Zentrales Innovationsprogramm Mittelstand (ZIM)