DISCOVERY project is exploring the use of new and innovative techniques – ultrasonic wave cavitation – for the processing of vegetable waste resulting from the processing of vegetables, in order to increase yields and produce other intermediate value added products.
Project funding:
Horizon 2020 ERA-NET initiative SUSFOOD2: Sustainable food production and consumption
Project results:
By applying a relatively simple technical solution to the production of vegetable beverages – ultrasonic wave cavitation – it will be possible to organize a waste free process of vegetable processing, thereby contributing to the reduction of pollution and the positive environmental impact.
Further processing of the liquid fraction with membrane technology allows concentrating the by-product by enriching of valuable proteins that can be used for food production. After implementation of the project, the concept of cake biodegradation will be developed and methods for optimal use of secondary products will be selected.
Period of project implementation: 2018-10-01 - 2021-09-30
Project coordinator: Institute for Environmental, Safety, and Energy Technology
Project partners: Kaunas University of Technology, Berief Food GmbH, University of Milan
