Potravinov\u00fd kruh 1: Extrakce \u0161\u0165\u00e1vy v prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm obsahem kysl\u00edku a m\u00edrn\u00e1 konzervace<\/span><\/h1>\n<\/div>\n\n\nC\u00edl<\/strong><\/p>\nPotravinov\u00fd kruh 1 se zam\u011b\u0159uje na v\u00fdvoj mobiln\u00ed jednotky pro zpracov\u00e1n\u00ed mal\u00e9ho rozsahu, kter\u00e1 umo\u017en\u00ed:<\/p>\n
\n- Vysoce kvalitn\u00ed ovocn\u00e9 \u0161\u0165\u00e1vy a v\u00fdrobu pyr\u00e9<\/li>\n
- Pru\u017enou v\u00fdrobu r\u016fzn\u00fdch druh\u016f plod\u016f<\/li>\n
- Praktickou a jednoduchou instalaci a provoz na farm\u011b (farm\u00e1ch)<\/li>\n<\/ul>\n
B\u011bhem skliz\u0148ov\u00e9ho obdob\u00ed by m\u011bla mobiln\u00ed jednotka pro zpracov\u00e1n\u00ed zpracovat na farm\u011b maxim\u00e1ln\u00ed mno\u017estv\u00ed plod\u016f bez ztr\u00e1ty kvality. Vysoce kvalitn\u00ed v\u00fdroba ovoce\/pyr\u00e9 by m\u011bla b\u00fdt dosa\u017eena zmen\u0161en\u00fdm rozsahem a inova\u010dn\u00edmi technologiemi na extrakci \u0161\u0165\u00e1vy\/pyr\u00e9 v\u00a0prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm obsahem kysl\u00edku a na konzervaci sn\u00ed\u017eenou teplotou.<\/p>\n
V\u00fdroba \u0161\u0165\u00e1vy<\/strong><\/p>\nHlavn\u00ed kroky p\u0159i v\u00fdrob\u011b \u0161\u0165\u00e1vy jsou:<\/p>\n
\n- T\u0159\u00edd\u011bn\u00ed<\/li>\n
- Myt\u00ed<\/li>\n
- Drcen\u00ed<\/li>\n
- Extrakce \u0161\u0165\u00e1vy<\/li>\n
- Konzervace \u0161\u0165\u00e1vy<\/li>\n
- Pln\u011bn\u00ed \u0161\u0165\u00e1vy<\/li>\n<\/ol>\n
Tyto v\u00fdrobn\u00ed kroky se v\u011bt\u0161inou prov\u00e1d\u00ed ve velk\u00e9m pr\u016fmyslu. V\u00fdzva je zalo\u017eena na zmen\u0161en\u00ed rozsahu t\u011bchto proces\u016f, respektive na jejich za\u010dlen\u011bn\u00ed do jedn\u00e9 v\u00fdrobn\u00ed l\u00ednky, aby se ve\u0161ly do velikosti mobiln\u00ed jednotky. V\u00fdzkumn\u00ed pracovn\u00edci se p\u0159edev\u0161\u00edm soust\u0159ed\u00ed na zmen\u0161en\u00ed rozsahu a na zav\u00e1d\u011bn\u00ed inova\u010dn\u00edch technologi\u00ed extrakce a konzervace.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271201%27%20height%3D%27601%27%20viewBox%3D%270%200%201201%20601%27%3E%3Crect%20width%3D%271201%27%20height%3D%27601%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/a><\/span><\/div><\/div><\/div>Pou\u017e\u00edvan\u00e9 technologie<\/strong><\/p>\n\n- Lis se spir\u00e1ln\u00edmi filtry<\/strong><\/li>\n<\/ol>\n
Lis se spir\u00e1ln\u00edmi filtry se pou\u017e\u00edv\u00e1 na p\u0159\u00edpravu jemn\u00e9 \u0161\u0165\u00e1vy a pyr\u00e9 v\u00a0prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm obsahem kysl\u00edku za vakuov\u00fdch podm\u00ednek. Tato technologie minimalizuje kontakt \u010derstv\u011b lisovan\u00e9ho v\u00fdrobku a vzduchu, co\u017e za v\u00fdsledek m\u00e1 intenzivn\u011bj\u0161\u00ed a autenti\u010dt\u011bj\u0161\u00ed barvu, aroma a chut\u02c7. Nav\u00edc, \u0161\u0165\u00e1va\/pyr\u00e9 zpracovan\u00e9 t\u00edmto zp\u016fsobem m\u00e1 lep\u0161\u00ed konzistenci (viskozitu) a bohat\u0161\u00ed v\u00fd\u017eivov\u00e9 slo\u017een\u00ed, co\u017e celkov\u011b vede k lep\u0161\u00edm senzorick\u00fdm a v\u00fd\u017eivov\u00fdm vlastnostem. V porovn\u00e1n\u00ed s\u00a0b\u011b\u017en\u011b pou\u017e\u00edvan\u00fdmi tradi\u010dn\u00edmi metodami tento syst\u00e9m poskytuje lep\u0161\u00ed extrakci a konzervaci drahocenn\u00fdch slou\u010denin (bez oxidace) ve \u0161\u0165\u00e1v\u011b.<\/p>\n
\n- Pulzn\u00ed elektrick\u00e9 pole (PEF)<\/strong><\/li>\n<\/ol>\n
Inovativn\u00ed technologie m\u00edrn\u00e9 konzervace nese n\u00e1zev pulzn\u00ed elektrick\u00e9 pole (PEF). PEF umo\u017e\u0148uje inaktivaci znehodnocen\u00ed a patogenn\u00edch mikroorganism\u016f v tekut\u00fdch v\u00fdrobc\u00edch, jako jsou \u0161\u0165\u00e1vy, pyr\u00e9, smoothie, ml\u00e9ko atd., a z\u00e1rove\u0148 i minimalizaci vlivu (dopadu) na jejich \u010derstvost. V\u00fdhody techniky PEF ve srovn\u00e1n\u00ed s klasickou tepelnou pasterizac\u00ed jsou ni\u017e\u0161\u00ed spot\u0159eba energie (je udr\u017eiteln\u011bj\u0161\u00ed), vy\u0161\u0161\u00ed \u00fa\u010dinnost (o\u0161et\u0159en\u00ed trv\u00e1 n\u011bkolik milisekund) a v d\u016fsledku zpracov\u00e1n\u00ed sn\u00ed\u017eenou teplotou se zachov\u00e1v\u00e1 p\u016fvodn\u00ed barva, chu\u0165 a v\u00fd\u017eivov\u00e9 slo\u017een\u00ed \u0161\u0165\u00e1v\/pyr\u00e9.<\/p>\n
Technologie PEF (pulzn\u00ed elektrick\u00e9 pole) je relativn\u011b nov\u00e1, ale je u\u017e pou\u017e\u00edv\u00e1na v n\u011bkolika zem\u00edch. Partne\u0159i projektu\u00a0DIL<\/a>\u00a0a\u00a0ELEA<\/a>\u00a0\u00fasp\u011b\u0161n\u011b vyvinuli a realizovali syst\u00e9my PEF na konzervaci sn\u00ed\u017eenou teplotou tekutin do 10,000 l\/h. Z\u00edskan\u00e9 poznatky a zku\u0161enosti budou pou\u017eity na navrhov\u00e1n\u00ed a v\u00fdstavbu mal\u00e9 jednotky PEF s kapacitou od 50 do 250 L\/h, kter\u00e1 je vhodn\u00e1 pro farmy.<\/p>\nP\u0159i kombinov\u00e1n\u00ed t\u011bchto dvou technik nen\u00ed nutn\u00e9 p\u0159id\u00e1vat konzerva\u010dn\u00ed p\u0159\u00edsady, barviva nebo aroma. V\u00fdsledn\u00fd v\u00fdrobek je \u00fapln\u011b p\u0159\u00edrodn\u00ed.<\/p>\n
Oblast<\/strong><\/p>\nU prototypy mal\u00fdch jednotek na v\u00fdrobu \u0161\u0165\u00e1vy bude testov\u00e1na realizovatelnost a proveditelnost na farm\u00e1ch v oblasti Bodamsk\u00e9ho jezera v N\u011bmecku.<\/p>\n
Partne\u0159i projektu<\/strong><\/p>\nPartne\u0159i projektu zapojeni do potravinov\u00e9ho kruhu 1 jsou DIL e.V, ELEA GmbH, KOB e.V a FALKENSTEIN GmbH.<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
C\u00edl<\/strong><\/p>\n Potravinov\u00fd kruh 1 se zam\u011b\u0159uje na v\u00fdvoj mobiln\u00ed jednotky pro zpracov\u00e1n\u00ed mal\u00e9ho rozsahu, kter\u00e1 umo\u017en\u00ed:<\/p>\n B\u011bhem skliz\u0148ov\u00e9ho obdob\u00ed by m\u011bla mobiln\u00ed jednotka pro zpracov\u00e1n\u00ed zpracovat na farm\u011b maxim\u00e1ln\u00ed mno\u017estv\u00ed plod\u016f bez ztr\u00e1ty kvality. Vysoce kvalitn\u00ed v\u00fdroba ovoce\/pyr\u00e9 by m\u011bla b\u00fdt dosa\u017eena zmen\u0161en\u00fdm rozsahem a inova\u010dn\u00edmi technologiemi na extrakci \u0161\u0165\u00e1vy\/pyr\u00e9 v\u00a0prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm obsahem kysl\u00edku a na konzervaci sn\u00ed\u017eenou teplotou.<\/p>\n V\u00fdroba \u0161\u0165\u00e1vy<\/strong><\/p>\n Hlavn\u00ed kroky p\u0159i v\u00fdrob\u011b \u0161\u0165\u00e1vy jsou:<\/p>\n Tyto v\u00fdrobn\u00ed kroky se v\u011bt\u0161inou prov\u00e1d\u00ed ve velk\u00e9m pr\u016fmyslu. V\u00fdzva je zalo\u017eena na zmen\u0161en\u00ed rozsahu t\u011bchto proces\u016f, respektive na jejich za\u010dlen\u011bn\u00ed do jedn\u00e9 v\u00fdrobn\u00ed l\u00ednky, aby se ve\u0161ly do velikosti mobiln\u00ed jednotky. V\u00fdzkumn\u00ed pracovn\u00edci se p\u0159edev\u0161\u00edm soust\u0159ed\u00ed na zmen\u0161en\u00ed rozsahu a na zav\u00e1d\u011bn\u00ed inova\u010dn\u00edch technologi\u00ed extrakce a konzervace.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div> Pou\u017e\u00edvan\u00e9 technologie<\/strong><\/p>\n Lis se spir\u00e1ln\u00edmi filtry se pou\u017e\u00edv\u00e1 na p\u0159\u00edpravu jemn\u00e9 \u0161\u0165\u00e1vy a pyr\u00e9 v\u00a0prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm obsahem kysl\u00edku za vakuov\u00fdch podm\u00ednek. Tato technologie minimalizuje kontakt \u010derstv\u011b lisovan\u00e9ho v\u00fdrobku a vzduchu, co\u017e za v\u00fdsledek m\u00e1 intenzivn\u011bj\u0161\u00ed a autenti\u010dt\u011bj\u0161\u00ed barvu, aroma a chut\u02c7. Nav\u00edc, \u0161\u0165\u00e1va\/pyr\u00e9 zpracovan\u00e9 t\u00edmto zp\u016fsobem m\u00e1 lep\u0161\u00ed konzistenci (viskozitu) a bohat\u0161\u00ed v\u00fd\u017eivov\u00e9 slo\u017een\u00ed, co\u017e celkov\u011b vede k lep\u0161\u00edm senzorick\u00fdm a v\u00fd\u017eivov\u00fdm vlastnostem. V porovn\u00e1n\u00ed s\u00a0b\u011b\u017en\u011b pou\u017e\u00edvan\u00fdmi tradi\u010dn\u00edmi metodami tento syst\u00e9m poskytuje lep\u0161\u00ed extrakci a konzervaci drahocenn\u00fdch slou\u010denin (bez oxidace) ve \u0161\u0165\u00e1v\u011b.<\/p>\n Inovativn\u00ed technologie m\u00edrn\u00e9 konzervace nese n\u00e1zev pulzn\u00ed elektrick\u00e9 pole (PEF). PEF umo\u017e\u0148uje inaktivaci znehodnocen\u00ed a patogenn\u00edch mikroorganism\u016f v tekut\u00fdch v\u00fdrobc\u00edch, jako jsou \u0161\u0165\u00e1vy, pyr\u00e9, smoothie, ml\u00e9ko atd., a z\u00e1rove\u0148 i minimalizaci vlivu (dopadu) na jejich \u010derstvost. V\u00fdhody techniky PEF ve srovn\u00e1n\u00ed s klasickou tepelnou pasterizac\u00ed jsou ni\u017e\u0161\u00ed spot\u0159eba energie (je udr\u017eiteln\u011bj\u0161\u00ed), vy\u0161\u0161\u00ed \u00fa\u010dinnost (o\u0161et\u0159en\u00ed trv\u00e1 n\u011bkolik milisekund) a v d\u016fsledku zpracov\u00e1n\u00ed sn\u00ed\u017eenou teplotou se zachov\u00e1v\u00e1 p\u016fvodn\u00ed barva, chu\u0165 a v\u00fd\u017eivov\u00e9 slo\u017een\u00ed \u0161\u0165\u00e1v\/pyr\u00e9.<\/p>\n Technologie PEF (pulzn\u00ed elektrick\u00e9 pole) je relativn\u011b nov\u00e1, ale je u\u017e pou\u017e\u00edv\u00e1na v n\u011bkolika zem\u00edch. Partne\u0159i projektu\u00a0DIL<\/a>\u00a0a\u00a0ELEA<\/a>\u00a0\u00fasp\u011b\u0161n\u011b vyvinuli a realizovali syst\u00e9my PEF na konzervaci sn\u00ed\u017eenou teplotou tekutin do 10,000 l\/h. Z\u00edskan\u00e9 poznatky a zku\u0161enosti budou pou\u017eity na navrhov\u00e1n\u00ed a v\u00fdstavbu mal\u00e9 jednotky PEF s kapacitou od 50 do 250 L\/h, kter\u00e1 je vhodn\u00e1 pro farmy.<\/p>\n P\u0159i kombinov\u00e1n\u00ed t\u011bchto dvou technik nen\u00ed nutn\u00e9 p\u0159id\u00e1vat konzerva\u010dn\u00ed p\u0159\u00edsady, barviva nebo aroma. V\u00fdsledn\u00fd v\u00fdrobek je \u00fapln\u011b p\u0159\u00edrodn\u00ed.<\/p>\n Oblast<\/strong><\/p>\n U prototypy mal\u00fdch jednotek na v\u00fdrobu \u0161\u0165\u00e1vy bude testov\u00e1na realizovatelnost a proveditelnost na farm\u00e1ch v oblasti Bodamsk\u00e9ho jezera v N\u011bmecku.<\/p>\n Partne\u0159i projektu<\/strong><\/p>\n Partne\u0159i projektu zapojeni do potravinov\u00e9ho kruhu 1 jsou DIL e.V, ELEA GmbH, KOB e.V a FALKENSTEIN GmbH.<\/p>\n<\/div>\n
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