Persone, alimentazione e ambiente.

BCFN YES! 2012

WASTE-FREE, REGENT-FREE AND ENVIRONMENTALLY FRIENDLY COMBINED TECHNOLOGY FOR PROCESSING OF FRUIT AND VEGETABLES

Natia Bejanidze
Natia Bejanidze
Georgia
Università di Bologna
Georgia

Desire to share my idea, to prove the possibility of its realization and to get acquainted with achievements of such a well-known company as Barilla

We propose a new complex, non-waste, environmentally friendly and reagent-free technology for processing vegetable raw materials and their waste, which can be successfully used in the production of juices, sauces, pastes, confectionery, bakery and pharmaceutical industry:
• From the top layer of skin - flavedo can be obtained clean, high quality, with good yield (90 - 95%), expensive essential oil;
• From the pulp of fruits and vegetables - squeezing juice and if necessary obtaining a clarified or concentrated juice by ultrafiltration and reverse osmosis methods;
• From the bottom layer of the skin - the albedo and the remaining after squeezing juice pulp - without the cost of reagents, obtaining food fibers, in particular highesterified, high-quality, 3 times cheaper pectin and P-vitamin;
• Acid and alkali necessary to isolate these products, and water to dilute the concentrated juice, in parallel, without any material costs in a single technological cycle can be obtained from sea water by electrodialysis: in the electrode chambers of electrodialyzer - acid and alkali, in the chambers of desalination - water, in concentration chambers - concentrate sea salt (pharm. drug);
• The mass remaining after separation of pectin and P-vitamin - for animal feed.

Progetti Finalisti

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Polonia

Polonia

Sustainability in the School Foodservice
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Italy

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Georgia

Georgia

WASTE-FREE, REGENT-FREE AND ENVIRONMENTALLY FRIENDLY COMBINED TECHNOLOGY FOR PROCESSING OF FRUIT AND VEGETABLES
Natia Bejanidze
+
France

France

Sensorial marketing as an innovative tool to promote healthier food consumption for children
Zoë Watteaux
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USA

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Italy

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Indonesia

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Fresh microalgae paste stabilization as food substitute
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