{"id":1434,"date":"2024-12-26T11:11:41","date_gmt":"2024-12-26T09:11:41","guid":{"rendered":"https:\/\/lpad.gr\/?page_id=1434"},"modified":"2024-12-26T11:18:08","modified_gmt":"2024-12-26T09:18:08","slug":"friets","status":"publish","type":"page","link":"https:\/\/lpad.gr\/en\/%ce%ad%cf%81%ce%b5%cf%85%ce%bd%ce%b1\/%ce%b5%cf%81%ce%b5%cf%85%ce%bd%ce%b7%cf%84%ce%b9%ce%ba%ce%ac-%ce%ad%cf%81%ce%b3%ce%b1\/%ce%b4%ce%b9%ce%b5%ce%b8%ce%bd%ce%ae-%ce%b5%cf%81%ce%b5%cf%85%ce%bd%ce%b7%cf%84%ce%b9%ce%ba%ce%ac-%ce%ad%cf%81%ce%b3%ce%b1\/friets\/","title":{"rendered":"FRIETS"},"content":{"rendered":"
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Sustainable optimization of the value chain of added-value fresh and dried berries through the integration of Precision Agriculture management strategies and innovative dehydration and edible coating processes (h2020, MSCA - RISE 2020)<\/h3>

Objective:<\/strong> The main objective of the FRIETS proposal was the development of innovative processed berries (strawberries, raspberries, and blackberries) of high quality, with enhanced nutritional characteristics and extended shelf life. The program focused on the implementation of best pre-harvest management practices and the utilization of mild post-harvest technologies. Specifically, the post-harvest processes included:<\/p>

  1. Mild and energy-efficient drying techniques, such as osmotic dehydration, freeze-drying, microwave vacuum drying, or combinations of these, using minimal or no sugar or salt, and low temperatures.<\/li>
  2. Composite or multilayered edible coatings based on micro- and macroalgae ingredients, incorporating natural functional components either through encapsulation or without encapsulation.<\/li><\/ol>

    These processes aim to preserve the quality of the berries, enhance their nutritional value, and extend their shelf life, while ensuring the sustainability of the final product. Finally, Life Cycle Analysis and socio-techno-economic analysis will be implemented for the sustainable development of new products.<\/p>

    Contribution of LPAD<\/h3>
    1. Development of an alternative osmotic dehydration process and a high-tech berry drying process using freeze-drying and microwave vacuum drying.<\/li>
    2. Development of a new smart (novel) edible coating with microalgae and macroalgae aimed at producing high-functionality products.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      \n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tCheck the project's website<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>
      \"FRIETS<\/figure><\/a><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
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      <\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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