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Microwaves application for the sanitation/desiccation process of food products (10 IT 55W4 3HN7)
An Italian company specialised in designing, production and implementation of plants based on microwave technologies, has developed a microwaves/radiofrequency application for the sanitation or the desiccation of food products (fruit and vegetables, dried fruit, pastries or premanufactured snacks). The company is looking for a technical cooperation in order to implement the innovative plant in different production and /or industrial partners interested in testing the technology.
Country: Italy
Type: OFFER
Date: 23.06.2010
A small Italian company has developed an innovative sanitation technique. The innovation is based on a new technique of dissection and sanitation and has been already implemented in important agro-food companies. In particular the technology is capable of drying and sterilizing fruit and pastry for agrofood purposes through microwaves or radio frequency.
The company has developed two different kinds of plant:
1. Continuous tunnel
2. Under vacuum desiccation plant
A tunnel equipped with a carpet that transports the products during the whole process characterizes the former. The carpet is compatible with every type of electromagnetic ware.
The latter guarantees the desiccation process by achieving high temperature (35°degrees). The plant is capable of preserving the organoleptic characteristics of the product. In this case, the entire process is carried out under vacuum.
The throughput time is 30% less if compared with the plants already on the market maintaining the same characteristics of the final product.
Apart from an evident energy saving, a good quality and the automatic sterilisation of the product are the innovative characteristics of the plant that is smaller than other similar plants and for this reason it can be implemented in SMEs.
Moreover its automation guarantees the repeatability of the manufacture.
The parts in contact with the product are always certificated to be submitted to radiation with food products.
Innovative Aspects:
- variable speed
- convection oven in several points
- dessication temperature between 30 and 40 degrees
- time and energy saving
- exceptional organoleptic characteristics preservation
- time and energy saving
- exceptional organoleptic characteristics preserved
- assured sanitation of the final product even though already package (between ten and twenty times more than similar plants already on the market)
Degree of development:
Patents/Rights: Secret know-how
Requested Cooperation: Assembly, Engineering, Technical consultancy
- Type of partner sought:
Industry, R&D centre
- Specific area of activity of the partner:
Companies in the agrofood sector
- Task to be performed by the partner sought:
The partner should develop the application in its area. The Italian company will provide technical consultancy
Type of Organisation:
Status: NEW
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