PHENOILS PROJECT CONCLUDES ITS LAST ANNUITY

December 12, 2022

PHENOILS CONCLUDES ITS LAST ANNUITY, TESTING MORE EFFICIENT EXTRACTION TECHNOLOGIES THAT IMPROVE ANTIOXIDANTS CONTENT OF EXTRA VIRGIN OLIVE OIL

Innovative extractive techniques used were Pulsed Electric Fields (PEF), Ultrasounds and combination of both.

Industrial trials have been carried out in Spain, Portugal and Italy, leading countries in the production of Extra Virgin olive oils.

 

PHENOILS has achieved testing of innovative extraction techniques at Industrial Oil mills, with the aim to produce extra virgin olive oils with higher polyphenols content, as results of last year showed, and increase in extraction yield.

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Phenoils project to test Olive oil extraction with Ultrasounds and Pulsed Electric Fields

September 26, 2022

Phenoils project to test Olive oil extraction with Ultrasounds and Pulsed Electric Fields

 

EVOO obtained with innovative extraction techniques will be compared with oils from conventional extraction technique.

Masterclasses and workshops will be carried out with the aim to increase project´s dissemination.

 

PHENOILS, European project of R&D, financially supported by EIT-FOOD, coordinated by Acesur, accompanied by a consortium of international entities: Instituto de la Grasa-CSIC (Centre for advanced scientific studies), University of Turin, Technological German centre of Fraunhofer and Portuguese company EnergyPulses Systems, enters its last annuity with the objective of consolidating the promising results obtained on previous years.

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Project Phenoils starts last anuity

July 5, 2022

PHENOILS PROJECT TO START FINAL ANUITY

PHENOILS PROJECT WILL TEST AT INDUSTRIAL SCALE TWO INNOVATIVE EXTRACTION TECHNIQUES FOR HEALTHIER EXTRA VIRGIN OLIVE OIL

 

In this last project´s annuity, EnergyPulse Systems (Portugal), together with Acesur, CSIC-Instituto de la Grasa (Spain), Technological Germany centre Fraunhofer (Germany) and University of Turin (Italy), will carry out Industrial Scale trials, as last step of this project.

It is planned to conduct all extractive trials, with autochthonous olive cultivars from locations selected for the study, at the same way than previous annuities of the project.

PHENOILS project will continue to work in the development of new extraction technologies (Pulsed Electric Fields and Ultrasound) for the production of Extra Virgin Olive Oil (EVOO), with high polyphenolic content, in a more sustainable and economic way. The EVOO produced will stand out due to its beneficial properties in health, providing preventive effects in some relevant diseases as diabetes, overweight or cardiovascular diseases, scientifically verified by several essays and studies published.

Full information obtained through annuities is being disseminated in diverse universities and technological centres, closed to producers, operators and students of Olive oil sector in RIS countries, in geographies linked to the sector as Italy, Greece, Portugal and Spain. This last annuity will also address Croatia as a new point for dissemination of the project and used technologies.

PHENOILS project, promotes innovative extraction techniques to the Olive Oil sector, bringing innovation to the sector focus on quality and economic profitability of EVOOs processes.

 

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PHENOILS ends its second annuity successfully

February 21, 2022

PHENOILS ends its second annuity successfully after investigating new extraction technologies to produce Healthier Extra Virgin Olive Oils

This procedure obtains higher polyphenolic content in extra virgin olive oils, compounds responsible of its flavor and of benefits in health.

 PHENOILS has end its second annuity successfully, obtaining its main objective to find and test new extractive techniques to produce HPEVOOs, minor compounds responsible for the most benefits in health to the consumer.

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Project Phenoils – second annuity on the move

November 10, 2021

PHENOILS CONFRONTS THE START OLIVE SEASON 2020-2021 IN THE SECOND ANNUITY OF THE EUROPEAN PROJECT

Project Phenoils faces its second annuity with the start of another olive oil season.

EnergyPulse Systems (EPS) is starting its tasks for this annuity of PHENOILS project (European R&D project with the financial support of EIT-FOOD), whose season has started on October 1st, 2021.

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Project Phenoils – Open Call for Educational Program

July 29, 2021

Call for expressions of interest to look for a Research center or University as collaborative partner to impart an educative master class about Pulse Electric Fields (PEF) for healthier virgin olive oil extraction

PHENOILS CONSORTIUM AND EPS IN PARTICULAR IS LOOKING FOR A UNIVERSITY OR RESEARCH CENTER TO CARRY OUT AN EDUCATION WORSHOP ABOUT NEW TECHNOLOGIES FOR THE INCREASE OF PHENOLS AND YIELD EXTRACTION DURING VIRGIN OLIVE OIL DURING 2021
15 JULY 2021, PORTUGAL

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Project Phenoils – Open Call for industrial partner

July 29, 2021

Call for expressions of interest to look for an industrial producer in Portugal of virgin olive oil to develop an Industrial Trial with the new technology of Pulse Electric Fields (PEF) for healthier olive oil extraction

PHENOILS CONSORTIUM AND EPS IN PARTICULAR ARE LOOKING FOR A PORTUGUESE OIL MILL TO CARRY OUT AN INDUSTRIAL TRIAL DURING THE SEASON 2021-2022 AT HIGH SCALE FOR TESTING THE NEW TECHNOLOGY PULSE ELECTRIC FIELD FOR THE INCREASE OF PHENOLS AND YIELD IN EVOOs.
15 JULY 2021, PORTUGAL

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Project Phenoils – for a healthier extra virgin olive oil

July 29, 2021

PROJECT PHENOILS ENTERS ITS SECOND ANNUITY FOR THE PRODUCTION OF A HEALTHIER EXTRA VIRGIN OLIVE OIL. ENERGYPULSE SYSTEMS (EPS) IS A PARTNER OF THIS EUROPEAN PROJECT LED BY ACESUR THAT FACES ITS SECOND YEAR, AFTER HAVING COMPLIED THE OBJECTIVES SET DURING THE FIRST YEAR ON THE DEVELOPMENT AND VALIDATION OF NEW TECHNOLOGY FOR THE PRODUCTION OF HEALTHIER EXTRA VIRGIN OLIVE OIL.

During the year 2020, EPS, together with consortium partners, worked on the Phenoils project, studying the implementation of PEF technology and other in mills for a healthier and more profitable extraction of virgin olive oil. This R&D project has the financial support of EIT Food, the European food innovation community, and it is formed by Acesur (Spain), the CSIC Institute (Spain), the Fraunhofer Technology Center (Germany), the University of Turin (Italy) and by Energy Pulses Systems (Portugal).

After the completion of the first annuity, the consortium managed to successfully complete the tests referred to 2020, selecting the best potential techniques and protocols among those studied and having carried out studies in different varieties of olives (arbequina, manzanilla, hojiblanca, taggiasca and mattea), in different stages of maturation. Using new technologies in development (hydrodynamic cavitation, ultrasound and pulsed electric field technology (PEF), the aim of the project was to increase the presence of compounds such as tocopherols, polyphenols and other bioactive compounds in virgin olive oil that have a proven positive effect on cardiovascular diseases and metabolic syndrome. After the achievement of these results, EIT Food has given the consortium the opportunity to continue developing this project during 2021.

During 2021, with the aim of training and informing potential producers and operators of the international olive sector, after the success achieved in 2020, the tasks related to the educational package will be carried out, with the development of training courses in specialized centers and universities in Italy, Greece and Spain.

After this second annuity, in which the two most efficient technologies will be worked on a pilot scale of great capacity, EPS and all the consortia hope to obtain conclusive results that allow their industrial implementation.

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Fast Semiconductor based Marx Generator

January 26, 2016

EPS has signed a Collaboration Agreement with ISEL and CERN in order to:

RELATED TO RESEARCH AND DEVELOPMENT ACTIVITIES RELATING TO A SOLID STATE MARX GENERATOR FOR CLIC RF CAVITY ELECTRICAL BREAKDOWN STUDIES

Reference KE2891/TE

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Horizon 2020 FieldFOOD

June 2, 2015

EPS is a member of the Horizon2020 Project Integration of pulsed electric field technology in food processing for improving food quality, safety and competitiveness — “Fieldfood

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