UPSCALING THE MEAT, DAIRY AND BREWERY PILOT …. Borda, NoviSad, Serbia, 25.05.2012.pdf6 Prof dr....
Transcript of UPSCALING THE MEAT, DAIRY AND BREWERY PILOT …. Borda, NoviSad, Serbia, 25.05.2012.pdf6 Prof dr....
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UPSCALING THE MEAT, DAIRY AND BREWERY PILOT PLANTS AT THE FACULTY OF FOOD SCIENCE AND ENGINEERING- AN
INFRASTRUCTURE PROJECT DEVELOPED BYDUNAREA DE JOS UNIVERSITY OF GALATI
25th of May 2012Novi Sad, Serbia
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POR Axa 3.4. “Dunarea de Jos” University of Galaţi
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Faculty of Food Science and Engineering
Faculty of Food Science and Engineering
Faculty of Food Science and Engineering
•• GalaGalattii
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Science.DirectSciVerseEvolution of key topicsEvolution of key topics
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2003 2004 2005 2006 2007 2008 2009 2010 2011 2012
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food engineering food technology
Evolution of key topics
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pilot plant
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Priority 3 – Infrastructure
Specific objective is the improvement of the quality of the educational infrastructure in training centers, schools and universities.
Specific objective is the improvement of the quality of the educational infrastructure in training centers, schools and universities.
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General objective improvement of the applied research infrastructure at the Faculty of Food Science and Engineering inGalaţi, Dunărea de Jos University
Development of a food engineering training center in the South East region to help the development of the sustainable economical growth in the food sector
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NR. CRT. FUNDING SOURCE Cost (euro)
I Total value of the project 3.273.252
a. Other costs 2996
b. Total eligible costs 2.747.636
c. VAT 522620
II Contribution: 57.949
a. Contribution of the University (2%) 54.953
b. Other contributions to the project 2996
c. Project income* 0.00
III VAT 2.247.266,61
IV EU funding-Structural contribution 2.692.683
Project Budget 2010Project Budget 2010--20132013
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No Team members Responsability
1 Conf dr. ing. Daniela Borda General manager / Dairy pilot plant
2 Prof dr. ing. Popa Corneliu Scientific advisor / Technological lab.
3 Prof. dr. ing. Alexe Petru Economic director / Meat pilot plant
4 Şef lucr. dr. ing. Gitin Liliana Executive Director / Minimal processing
5 Sef lucr. dr. ing. Stanciuc Nicoleta Quality management
6 Prof dr. ing. Hopulele Traian Brewery
7 Prof dr. ing. Nicolau Anca Dissemination
8 Conf. dr. ing. Stanciu Silvius Purchasing
9 Conf. dr. ing. Banu Iuliana Specialist
10 Sef lucr. dr. ing. Vasile Aida Specialist
11 Şef lucr dr. ing. Aprodu Iuliana Specialist
12 Asis. drd. ing. Bleoanca Iulia Specialist
13 Asis. drd. ing. Neagu Corina Specialist
14 Asis dr. ing. Constantin Oana Specialist
15 Prep. dr. ing. Bonciu Camelia Specialist
16 Prep. drd. ing. Dumitraşcu Loredana Specialist
17 Prep. drd. ing. Mocanu Dănuţ Specialist
18 Prep. drd. ing. Andronoiu Doina Specialist
19 Drd. ing. Ciuciu Ana-Maria Specialist
20 Drd. ing. Manţoc Livia Specialist
21 Drd. Ing. Cotârleţ Scantee Mihaela Specialist
22 Drd. ing. Coman Gigi Specialist
23 Dr. ing. Stanciu Violeta Specialist
24 Sef lucr dr Drăgan Aurelian Specialist
24 Ing. Diaconu Georgian Gabriel Engineer
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Technological & Educational Research Laboratory
reabilitare şi dotarea cu echipamente tehnologicepurchasing applied research equipmentpurchasing applied research equipment
upscalingupscaling the existing structure withthe existing structure with equipment equipment intended for educational purposes intended for educational purposes
Section 1
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Supplier: Supplier: NATEX Prozesstechnologie NATEX Prozesstechnologie GesmbH, Ternitz,GesmbH, Ternitz, AUSTRIAAUSTRIA
Characteristics:- maximum pressure 550 bar- pressure in separator 1: 250 bar, separator 2: 100 bar- total volume of extractor 2 litri- extraction temperature: 40 – 60°C
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SupplierSupplier: Resato International: Resato International, The Netherlands, The Netherlands
Technical characteristics:-max. pressure 10000 bar-four vessels of 100 cc-temperature -20-120°C
Studies:- Enzyme inactivation studies : inactivation of PPOs and PODsfrom peach puree using PATP- Characterization of the multi-polymeric packaging materialsused for HPP treated foods- inactivation kinetics of different microorganisms PATP ( Penicillium)
Integrated approach
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y = -10717x + 32.227R2 = 0.9999
-3.5
-3
-2.5
-2
-1.5
-1
-0.5
00.0031 0.00315 0.0032 0.00325 0.0033 0.00335
Integrated approach
P/T 26 30 35 40 45Al As k Al As k Al As k Al As k Al As k
200 1653 -1640.5 0.000241 109.9 -108.5 0.000324 3.0695 0.1945 0.223300 49.178 -47.9197 0.000218 1.6787 -0.6809 0.0431 220.3 -218.5 0.000349 0.9335 0.0279 0.1349 0.9709 0.03 0.2279400 0.7658 0.2355 0.3532 0.8301 0.1619 0.2895 1.0247 -0.0101 0.258 0.6539 0.3407 0.5534 0.6819 0.3181 0.849500 0.9481 0.0519 2.9612 0.7501 0.2499 1.8978 0.7384 0.2583 0.5228600 0.8535 0.1465 0.6372
Ea= 89 kJ/mol
Texture
KineticsMolecular composition
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Section II
Equipment for
meat pilot plant
dairy pilot plant
brewery pilot plant
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Dairy pilot plant: construction work for the rooms and the hygieDairy pilot plant: construction work for the rooms and the hygienic flow nic flow
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Meat pilot plant Meat pilot plant
upscaling the supplying system of all the utilities (energy, water);
equipment to replace the old ones dating from 1985;
purchasing new equipment for specific operations.
Wolf, Cutter, Chain Saw, Stuffing machine, Pickle injector, Smoking room, Slicing machine, Vacuum Packaging, Thumbler, Colloidal mill
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To be brew pilot plantTo be brew pilot plant
construction work in the existant rooms - 172 m2
purchasing brewery equipment
Malt mill
Brew system
Whirlpool
Fermentation tank
Cooler
Filter
Bear tank
Cleaner
Filling machine
Pasteurizer
Microbrewery unit of 2.5 hl/batchMicrobrewery unit of 2.5 hl/batch
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TARGET GROUPSTARGET GROUPS
improvement of the educational system and increase the attractiveness of food engineering training for students;
better trained students for the labor market ;
development of the applied research themes in partnership with the local SMEs;
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TARGET GROUPSTARGET GROUPS
obtaining new products and development of students` entrepreneurial skills;
organizing short training programs for teachers working in high schools or for the industry
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Thank you for your attention !Thank you for your attention !
contact:
Daniela BORDA (Project Manager)E-mail: [email protected]ăr de telefon: +40 (0)336 130 177; mobil: 0726 224 330
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