VTT's Renovated Pilot Plant Facilities: New Possibilities for Cleaner Food Processing and Research

Juhani Sibakov, Mai Järvinen, Satu Salo, Gun Wirtanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Abstract

VTT is the biggest multitechnological applied research organisation in Northern Europe, which creates new technology and science-based innovations in co-operation with domestic and foreign partners. In the food sector, VTT aims to deliver technological solutions for high quality products, which meet consumer needs, mainly by developing health-promoting foods with good sensory properties. VTT's core competencies in food science include knowledge on: a) Processing of cereals, berries and vegetables by enzymes, microbes and dry fractionation, b) Enzymatic engineering of bulk and interfacial biopolymer structures for improved food quality, c) Development of probiotics and the technology related to their use, d) In vitro platform for physiological responses, including a gut model, food metabolomics and the measurement of satiety, e) Understanding of the role of healthiness in food choices, f) Testing of consumer acceptance of new food technologies, products & services, and g) Upgrading the value of side streams, such as milling by-products, brewers spent grains and oil plant residues. Many of these competencies involve a lot of laboratory research and analytical equipment. We are specialized in applied research, so the scale-up possibilities from the small laboratory scale into intermediate pilot scale (ca. 1-10 kg/h) are essential, because we want to serve both academic and industrial fields. For example, industrial companies are able to test new kinds of processes or the manufacture of new products in the pilot scale, without interrupting their production lines and avoiding the wastage of raw materials. We have equipment for a broad range of processing possibilities, mainly focused on modification of ingredients, such as cereals and berries. The modification can be enzymatic, thermomechanical and/or physical. We have pilot scale fermentation vessels, mills, air classifier, extruder, as well as freeze-, fluidised bed- and spray dryers. In addition, we have separate facilities for pilot scale brewing and baking. VTT's facilities for pilot scale food processing were built in 1986. Since then the requirements for better hygiene and process safety have tightened significantly. In Finland, the facilities for commercial food production are governed by the statute of food surveillance (Finnish Government, 321/2006). On the other hand, the facilities for food research are not governed by the same statute, i.e. they are not governmentally monitored as far as the production is not aiming at commercial markets. Despite this exception in the food law, we wanted to ensure that our products are manufactured and monitored by the newest standards of hygiene and safety.
Original languageEnglish
Title of host publication41st R3-Nordic Symposium
Subtitle of host publicationCleanroom technology, contamination control and cleaning
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages199-207
ISBN (Electronic)978-951-38-7596-1
ISBN (Print)978-951-38-7595-4
Publication statusPublished - 2010
MoE publication typeB3 Non-refereed article in conference proceedings
Event41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning - Espoo, Finland
Duration: 25 May 201026 May 2010

Publication series

SeriesVTT Symposium
Number266
ISSN0357-9387

Conference

Conference41st R3-Nordic Symposium
CountryFinland
CityEspoo
Period25/05/1026/05/10

Fingerprint

food research
cleaners
hygiene
food processing
small fruits
spent grains
brewers grains
food law
health promotion
research institutions
oil crops
fluidized beds
consumer acceptance
extruders
plant residues
brewing
biopolymers
new products
Northern European region
metabolomics

Cite this

Sibakov, J., Järvinen, M., Salo, S., & Wirtanen, G. (2010). VTT's Renovated Pilot Plant Facilities: New Possibilities for Cleaner Food Processing and Research. In 41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning (pp. 199-207). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 266
Sibakov, Juhani ; Järvinen, Mai ; Salo, Satu ; Wirtanen, Gun. / VTT's Renovated Pilot Plant Facilities : New Possibilities for Cleaner Food Processing and Research. 41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning. Espoo : VTT Technical Research Centre of Finland, 2010. pp. 199-207 (VTT Symposium; No. 266).
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title = "VTT's Renovated Pilot Plant Facilities: New Possibilities for Cleaner Food Processing and Research",
abstract = "VTT is the biggest multitechnological applied research organisation in Northern Europe, which creates new technology and science-based innovations in co-operation with domestic and foreign partners. In the food sector, VTT aims to deliver technological solutions for high quality products, which meet consumer needs, mainly by developing health-promoting foods with good sensory properties. VTT's core competencies in food science include knowledge on: a) Processing of cereals, berries and vegetables by enzymes, microbes and dry fractionation, b) Enzymatic engineering of bulk and interfacial biopolymer structures for improved food quality, c) Development of probiotics and the technology related to their use, d) In vitro platform for physiological responses, including a gut model, food metabolomics and the measurement of satiety, e) Understanding of the role of healthiness in food choices, f) Testing of consumer acceptance of new food technologies, products & services, and g) Upgrading the value of side streams, such as milling by-products, brewers spent grains and oil plant residues. Many of these competencies involve a lot of laboratory research and analytical equipment. We are specialized in applied research, so the scale-up possibilities from the small laboratory scale into intermediate pilot scale (ca. 1-10 kg/h) are essential, because we want to serve both academic and industrial fields. For example, industrial companies are able to test new kinds of processes or the manufacture of new products in the pilot scale, without interrupting their production lines and avoiding the wastage of raw materials. We have equipment for a broad range of processing possibilities, mainly focused on modification of ingredients, such as cereals and berries. The modification can be enzymatic, thermomechanical and/or physical. We have pilot scale fermentation vessels, mills, air classifier, extruder, as well as freeze-, fluidised bed- and spray dryers. In addition, we have separate facilities for pilot scale brewing and baking. VTT's facilities for pilot scale food processing were built in 1986. Since then the requirements for better hygiene and process safety have tightened significantly. In Finland, the facilities for commercial food production are governed by the statute of food surveillance (Finnish Government, 321/2006). On the other hand, the facilities for food research are not governed by the same statute, i.e. they are not governmentally monitored as far as the production is not aiming at commercial markets. Despite this exception in the food law, we wanted to ensure that our products are manufactured and monitored by the newest standards of hygiene and safety.",
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Sibakov, J, Järvinen, M, Salo, S & Wirtanen, G 2010, VTT's Renovated Pilot Plant Facilities: New Possibilities for Cleaner Food Processing and Research. in 41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 266, pp. 199-207, 41st R3-Nordic Symposium, Espoo, Finland, 25/05/10.

VTT's Renovated Pilot Plant Facilities : New Possibilities for Cleaner Food Processing and Research. / Sibakov, Juhani; Järvinen, Mai; Salo, Satu; Wirtanen, Gun.

41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning. Espoo : VTT Technical Research Centre of Finland, 2010. p. 199-207 (VTT Symposium; No. 266).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

TY - GEN

T1 - VTT's Renovated Pilot Plant Facilities

T2 - New Possibilities for Cleaner Food Processing and Research

AU - Sibakov, Juhani

AU - Järvinen, Mai

AU - Salo, Satu

AU - Wirtanen, Gun

PY - 2010

Y1 - 2010

N2 - VTT is the biggest multitechnological applied research organisation in Northern Europe, which creates new technology and science-based innovations in co-operation with domestic and foreign partners. In the food sector, VTT aims to deliver technological solutions for high quality products, which meet consumer needs, mainly by developing health-promoting foods with good sensory properties. VTT's core competencies in food science include knowledge on: a) Processing of cereals, berries and vegetables by enzymes, microbes and dry fractionation, b) Enzymatic engineering of bulk and interfacial biopolymer structures for improved food quality, c) Development of probiotics and the technology related to their use, d) In vitro platform for physiological responses, including a gut model, food metabolomics and the measurement of satiety, e) Understanding of the role of healthiness in food choices, f) Testing of consumer acceptance of new food technologies, products & services, and g) Upgrading the value of side streams, such as milling by-products, brewers spent grains and oil plant residues. Many of these competencies involve a lot of laboratory research and analytical equipment. We are specialized in applied research, so the scale-up possibilities from the small laboratory scale into intermediate pilot scale (ca. 1-10 kg/h) are essential, because we want to serve both academic and industrial fields. For example, industrial companies are able to test new kinds of processes or the manufacture of new products in the pilot scale, without interrupting their production lines and avoiding the wastage of raw materials. We have equipment for a broad range of processing possibilities, mainly focused on modification of ingredients, such as cereals and berries. The modification can be enzymatic, thermomechanical and/or physical. We have pilot scale fermentation vessels, mills, air classifier, extruder, as well as freeze-, fluidised bed- and spray dryers. In addition, we have separate facilities for pilot scale brewing and baking. VTT's facilities for pilot scale food processing were built in 1986. Since then the requirements for better hygiene and process safety have tightened significantly. In Finland, the facilities for commercial food production are governed by the statute of food surveillance (Finnish Government, 321/2006). On the other hand, the facilities for food research are not governed by the same statute, i.e. they are not governmentally monitored as far as the production is not aiming at commercial markets. Despite this exception in the food law, we wanted to ensure that our products are manufactured and monitored by the newest standards of hygiene and safety.

AB - VTT is the biggest multitechnological applied research organisation in Northern Europe, which creates new technology and science-based innovations in co-operation with domestic and foreign partners. In the food sector, VTT aims to deliver technological solutions for high quality products, which meet consumer needs, mainly by developing health-promoting foods with good sensory properties. VTT's core competencies in food science include knowledge on: a) Processing of cereals, berries and vegetables by enzymes, microbes and dry fractionation, b) Enzymatic engineering of bulk and interfacial biopolymer structures for improved food quality, c) Development of probiotics and the technology related to their use, d) In vitro platform for physiological responses, including a gut model, food metabolomics and the measurement of satiety, e) Understanding of the role of healthiness in food choices, f) Testing of consumer acceptance of new food technologies, products & services, and g) Upgrading the value of side streams, such as milling by-products, brewers spent grains and oil plant residues. Many of these competencies involve a lot of laboratory research and analytical equipment. We are specialized in applied research, so the scale-up possibilities from the small laboratory scale into intermediate pilot scale (ca. 1-10 kg/h) are essential, because we want to serve both academic and industrial fields. For example, industrial companies are able to test new kinds of processes or the manufacture of new products in the pilot scale, without interrupting their production lines and avoiding the wastage of raw materials. We have equipment for a broad range of processing possibilities, mainly focused on modification of ingredients, such as cereals and berries. The modification can be enzymatic, thermomechanical and/or physical. We have pilot scale fermentation vessels, mills, air classifier, extruder, as well as freeze-, fluidised bed- and spray dryers. In addition, we have separate facilities for pilot scale brewing and baking. VTT's facilities for pilot scale food processing were built in 1986. Since then the requirements for better hygiene and process safety have tightened significantly. In Finland, the facilities for commercial food production are governed by the statute of food surveillance (Finnish Government, 321/2006). On the other hand, the facilities for food research are not governed by the same statute, i.e. they are not governmentally monitored as far as the production is not aiming at commercial markets. Despite this exception in the food law, we wanted to ensure that our products are manufactured and monitored by the newest standards of hygiene and safety.

M3 - Conference article in proceedings

SN - 978-951-38-7595-4

T3 - VTT Symposium

SP - 199

EP - 207

BT - 41st R3-Nordic Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Sibakov J, Järvinen M, Salo S, Wirtanen G. VTT's Renovated Pilot Plant Facilities: New Possibilities for Cleaner Food Processing and Research. In 41st R3-Nordic Symposium: Cleanroom technology, contamination control and cleaning. Espoo: VTT Technical Research Centre of Finland. 2010. p. 199-207. (VTT Symposium; No. 266).