Projects
Projects: Projects for Investigator |
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| Reference Number | FT0541 | |
| Title | Process equipment for localised food cooling | |
| Status | Completed | |
| Energy Categories | Energy Efficiency(Residential and commercial) 50%; Not Energy Related 50%; |
|
| Research Types | Applied Research and Development 100% | |
| Science and Technology Fields | SOCIAL SCIENCES (Business and Management Studies) 25%; BIOLOGICAL AND AGRICULTURAL SCIENCES (Agriculture, Veterinary and Food Science) 75%; |
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| UKERC Cross Cutting Characterisation | Not Cross-cutting 75%; Sociological economical and environmental impact of energy (Other sociological economical and environmental impact of energy) 25%; |
|
| Principal Investigator |
Project Contact No email address given Leatherhead Food International Ltd |
|
| Award Type | Standard | |
| Funding Source | DEFRA | |
| Start Date | 01 February 1997 | |
| End Date | 31 March 1999 | |
| Duration | 26 months | |
| Total Grant Value | £376,007 | |
| Industrial Sectors | No relevance to Underpinning Sectors | |
| Region | South East | |
| Programme | DEFRA Advanced and hygenic food manufacturing | |
| Investigators | Principal Investigator | Project Contact , Leatherhead Food International Ltd (99.991%) |
| Other Investigator | Project Contact , Silsoe Research Institute (0.001%) Project Contact , ABB Limited (0.001%) Project Contact , Northern Foods Plc (0.001%) Project Contact , Health and Safety Executive (0.001%) Project Contact , Campden and Chorleywood Food Research Association (0.001%) Project Contact , Geest Plc (0.001%) Project Contact , Tinsley Foods Ltd (0.001%) Project Contact , Nestle UK Ltd (0.001%) Project Contact , Total Process Containment Ltd (0.001%) |
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| Web Site | ||
| Objectives | 1. To identify appropriate technical solutions to restrict the discomfort of operators in chill food process environments whilst maintaining or improving food hygiene. 2. To define and, where appropriate, quantify the benefits and restrictions of the technologies in terms of operator welfare, food and factory hygiene, capital and energy costs, and process flexibility. 3. To show that the scientific basis of the proposed technology is appropriate to the conditions found in a factory environment. | |
| Abstract | To develop the technology required to direct chilled localised air flows onto moving food products. | |
| Publications | (none) |
|
| Final Report | (none) |
|
| Added to Database | 12/01/12 | |
