The STEAMDRY project

PROJECT OBJECTIVES

The SteamDry project aims at offering to the European food producers and food processing industries an efficient and sustainable solution to dry their products and maintain their quality. In order to achieve this goal, the Consortium partners will develop the following innovative components:

A New Dryer using Superheated Steam + low pressure technology: ensuring efficiency through better heat transfer and a better quality of product due to lower temperature.

B Two-step cleaning system: removing the dust/particles from the extra steam and allow its reuse in the upstream process, reducing the energy bill.

C Food quality multi-sensor and process control: integrated in the process control, to monitor the food drying quality along with the energy balance of the system.

As for the Specific technological and scientific objectives, Steamdry will have four technological objectives and 3 scientific objectives as stated below.

Technological Objectives

1 The SteamDry plant will use a drying technology based on superheated steam at low pressure

2 Integrated system to clean the extra steam before its reuse

3 Optical fibre multi-sensor for detection and monitoring of volatile aroma compounds in the steam

4 SteamDry will use a control system to monitor and adapt energy intake and drying process quality

Scientific Objectives

5 Food evolution characterization (before/during/after drying)

6 Study and characterization of the drying process with steam as heating medium

7 Increase of knowledge in aroma compounds in food and their interaction with steam

The innovative SteamDry solution, following these stated objectives, will be able to target develop a solution that provides following benefits for the European food producer and food processing SMEs:

1 Increase in final product quality: 80% retention of nutrients, vitamins and aroma retention;

2 Reduction in energy consumption: the new dryer with higher drying rates (1,500-2,000 kJ/kg H20) + the reuse of steam for evaporation + the reuse of the local available thermal energy will enable to reduce the total energy use by up to 60%;

3 Respecting the EU environmental policies and directives: low odour generation, CO2 emissions below 60 kg/tonnes dried.

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European Commission 7th Framework Program

fp7 europe

PROJECT OBJECTIVES

The SteamDry project aims at offering to the European food producers and food processing industries an efficient and sustainable solution to dry their products and maintain their quality.