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Project code: PN-II-PT-PCCA-2013-4-1159
Contract number: 164 / 2014
Program name: Partnerships in priority areas
Funding source: state budget





         The unconventional processing technologies have developed lately as a consequence of producers but especially consumers demands, becoming more aware and more concerned about the quality of food that they consume, maintaining product quality and freshness by reducing synthesis additives, minimizing nutrient losses during processing and storage time as well as obtaining some products with increased shelf-life using a lower content of synthesis additives. All these demands will allow a safe distribution of the food products towards consumers, with minimum nutritive and sensory changes.

         In the same context, heating with radio frequency waves (RF) for pasteurization and sterilization is preferred to conventional heating, first of all for the rapidity and the short time of action necessary in order to reach the desired temperature. This is especially true for solid and semi-solid foods which depend on the slow process of thermal diffusion under conventional heating. These complex systems require high temperature – short time processing, which has the effect of destroying the degradation microflora while reducing thermal degradation of the nutritional components. Other radio frequency (RF) heating systems advantages are that these systems can be instantly turned on or turned off (energy economy) and the product can be thermal treated after packaging (eliminating the possibility of recontamination after treatment). Radio frequency (RF) processing systems can be more efficient in terms of energy.

         Romanian industrial producers (bakery) faced with a dilemma in recent years: on one hand, the continuous demand for increasing products shelf-life from supermarket chains and retailers, which means constant use of preservatives in production and in most cases the use of synthesis additives, and consumers orientation towards natural products or with lower content of synthesis additives, preferred by consumers increasingly concerned over the link between diet and health on the other hand. This concern plays an important role in the strategy of most companies, who really understand the current orientation of the market and therefore categorical necessity to reduce and eventually replace synthesis additives in final products.

         Responding to these demands, and coming to meet long-term research strategies and sustainable development, the RAFSIG project aims to achieve demonstrative models for RF treatment technologies and equipment of bakery products, with lower content of synthesis additives, to increase shelf-life and food safety. By achieving the proposed goals, RAFSIG project also contribute to the solving of some problems related to environment protection, reducing energy costs and obtaining some safe food products from economic, environmental and nutritional point of view. The technical solutions proposed by RAFSIG are original and innovative and creates the following premises:

-  new and powerful market position, as industrial producers concerned by consumers health and with a better communication of sustainable development policy ;
-  competitive differentiation;
- creation of a new brand of trust – clean label products, that will enhance the corporate image of producing companies of such products.


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