Acronym NA
Category
Seafood Processing
Title Utvikling av instrument for effektiv screening av oksidasjon i næringsmidler - Development of an instrument for effective screening of oxidation in food Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Jens Petter Wold Coordinator email jens.petter.wold@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2009 End year 2012 Funding (€) € 254,480 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/192309?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Departement=Kunnskapsdepartementet&Departement=Kunnskapsdepartementet+%E2%80%93+sektorovergripende&source=FORISS&projectId=315870 Summary The main aim for the project was to develop a simple low-cost instrument for rapid and non-destructive screening of oxidation in complex foods. Lipid oxidation is a great challenge for the food industry and the consumers since this is the main cause for reduced shelf life for several types of foods. In the industry there is a need to screen for oxidation for both ingredients and end products, as well as for internal surveys to validate product stability. Today there exists no rapid and non-destructive method for this. Several studies have shown that it is possible to do such measurements based on fluorescence spectroscopy. In this projects we will design, construct and evaluate a prototype of a rapid, handy and non-destructive instrument for the determination of lipid oxidation in foods such as fish oils, fish feed and cod caviar.
Goals:
The main aim is to design, construct and evaluate a prototype of a rapid, handy and non-destructive instrument for the determination of lipid oxidation in foods. A sub-goal was to implement the instrument in the participating companies quality work.
Keywords
Engineering;
Process efficiency;
Fish products;
Prototype;
Food quality;
Food safety;
Marine Region
76
Not associated to marine areas
0
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