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Drying of food

Drying of food (thermal processing of meat, fish, vegetables and seaweed / kelp) is the most important method of preservation in the world. Drying gives a stable product with a longer shelf life and a product that is easy to distribute. However, drying is energy-intensive, and the quality of the final product depends on the process. Researchers at Process Technology at SINTEF Fisheries and Aquaculture possesses expertise in both chemistry and technology in order best to solve interdisciplinary challenges within drying of foodstuffs. For an energy efficient and environmentally friendly drying process will reuse and utilization of waste heat using heat pumps be highly relevant. Partial drying can be combined with salting for the production of cured meat. During production of cured meat, lamb ribs, cheese and dried fish will optimal management and control of temperature and humidity in the greenhouse stock be important for quality and yield.

Research Scientist
934 11 312
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Food and Feed Microbiology and Biochemistry

Food and feed products may undergo both wanted and unwanted microbial, biochemical and chemical processes and changes during production and storage, e.g. lactic acid fermentation of milk products, microbial and enzymatic ripening of cheese, meat and fish products, and microbial, enzymatic and chemical deterioration of food products during storage. Different strategies may be used to control, promote or prevent these processes. Biotechnological processes may also be used to produce food and feed ingredients, e.g. polyunsaturated fatty acids.

Senior Research Scientist
930 86 027
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Mass spectrometry and separation science in Biotechnology

Biological and biotechnological systems are often very complex, containing a large number (hundreds to thousands) of distinct chemical compounds. The use of mass spectrometry (MS) coupled to chromatographic separation (GC, LC, IC, FFF) allows for sensitive and robust quantification (ng/ml and below) of one or several selected compounds. This can be done even when the compound(s) of interest is present at very low concentration and in complex mixtures with closely related molecules. No other analytical technique can provide the same combination of sensitivity, selectivity and specificity for biological systems.

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Refrigeration systems for food processing

Because of world population growth, it is estimated that we must produce 70 % more food on the planet by 2050. In addition, it is necessary that we reduce greenhouse gas emissions dramatically. In this picture, it is important to preserve and utilize all the food being produced. One of the key elements is to gain control of the temperature immediately after harvest and capture, through processing and all the way to the end user. SINTEF Fisheries and Aquaculture is analysing, simulating, measuring and improving refrigeration systems to increase the benefit, increase product quality, reduce the negative impact on the climate, and to provide our customers with better profitability.

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