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Project „Integrated engineering approach validating reduced water and energy consumption in milk processing for wider food supply chain replication“ under acronyme EnReMilk is solved under financial support of 7th Framework programme for collaborative projects for Saving water and energy for resource-efficient food processing in 2014 – 2017.
The project is aimed at achieving 30% of water and 20% of energy savings in two case studies, mozzarella and milk powder production. The saving will be accomplished using optimal combination of the alternative, newly developed technologies, such as microwave heating, pressure change technology, superheated stream drying, single screw extruder, electromembrane filtration, electrocoagulation, electrooxidation and advanced oxygen processes.