The research project "Production of High Value Dried Organic Agri-Food Products, Using Innovative Freeze-Drying Applications - LyoBioFood" was recently completed by a group of five innovative private & cooperative enterprises operating in Western Greece. The project was included in the national program "RESEARCH-CREATE-INNOVATE, B' CYCLE" (PROJECT CODE: T2EDK-02109, ACT CODE/MIS: 5072498) and is co-funded by the European Regional Development Fund and the National Strategic Reference Framework (NSRF) 2014-2020
Goal of LyoBioFood
The research project aims to develop innovative, domestic know-how for the production of high nutritional value and increased distribution time, dried organic agri-food products, through the creation of a pilot Lyophilization unit, of medium capacity.
Partnerships
For the implementation of this research project, the following collaborate:
1.The Panhellenic Association “Hellas Bio Net” (coordinating body)
2. The Farming Cooperative “Bio Net West Hellas”
3. The Farming Cooperative “Organic Olive Farmers”
4. The Farming Cooperative “Super Foods Zevgolatiou”
5. The Enterprise SPECIAL DEVICES
6. The Enterprise CLIMATENERGY
The responsibility of the Scientific Coordination has been assigned to the company CLIMATENERGY, whose members have significant scientific training, experience and specialization & extensive experience in energy systems applications.
The responsibility of the Administrative Coordination has been assigned to the Panhellenic Association of Organic Products, which has significant experience in the management of European and Research Programs. The Association will contribute significantly to the dissemination of results to the Organic Products companies of our country, but also to the promotion of innovative Organic Products that will be produced in the International and Greek market.
Implementation Stages
The implementation of the project took place in three stages: 1st Formulation of the required product distribution strategy, through research of the international market & determination of quality standards, an economic and technical analysis was possible for the production, processing & distribution of dried products. 2nd Design & construction of a fully functional Cryodrying unit, with specifications that allow its improved operation and the assurance of the quality characteristics of dried products required by the market. 3rd Pilot operation of the unit, with evaluation of the operating conditions & quality characteristics of the products produced, for the pilot production of innovative organic products of high nutritional value, ready for distribution in the international market.
The first products were presented at the International Organic Food Exhibition SANA, in Bologna, Italy The final deliverables of the project are of technological maturity 8 (TRL 8). The Cryodrying unit has been constructed with the ability to cover all its energy needs from a Photovoltaic Park.
Advantages
The main competitive advantages of the products produced by the method of Cryodrying concern:
1.Maintaining the structure, consistency, color, aroma, taste, high quality, as well as nutrients and biologically active ingredients (vitamins, antioxidants) at a very high level, unlike conventional hot drying processes that destroy most of the vitamins & antioxidants of fresh fruits.
2.Ability to preserve the original volume of products (no shrinkage – collapse of the structure)
3.Quick and easy return to their original physical and organoleptic state
4.Long-term storage of food without the need to use preservatives & refrigeration.
5.Reduction of storage costs, since it does not require special maintenance facilities
6.Drastic reduction of the weight of the processed product by 90% with corresponding positive effects on packaging, transport and management costs
Results
The implementation of the proposed project is expected to have significant & positive results:
1.Significant improvement of the competitiveness of Greek Organic Fruits in the international market, with the creation of new innovative products of high nutritional value
2.The development of specific know-how in the field of food technology with corresponding results for the scientific potential of the country through the consolidation of interdisciplinary cooperation
3.The utilization of quantities of fruits (usually 15-25%), which for reasons of external appearance, cannot be marketed as fresh and are usually destroyed after sorting.