Cavitation

Rapid increase of linear velocity while passing through a constriction (such as venturi tube or orifice) causing decrease of static pressure. Cavitation bubbles are formed, followed by their implosion with […]

Dehydration – Enwave® microwave-vacuum dryer

Addition of vacuum to microwaves offers all advantages of dielectric heating but at a reduced processing temperature being the function of operating pressure. Low-temperature drying technique results in better organoleptic […]

Dehydration – Vomm® turbo-technology

A heat / shear treatment system. Tray dryer design that consists of a stack of rotating circular trays in a sealed enclosure. Material is fed onto the top tray, leveled, […]

Direct compression for supplement formulation

Formulation of effervescent tablets for beverages and food supplements, ecological interest (reduction of packaging). Ecological interest (reduction of packaging); Nutritional interest; Extended Shelf-life.

HPP

Extends the shelf life of food preserving the nutritional quality, texture and taste

Intense Pulsed-Light

Intense Pulsed light (IPL) is a technique to decontaminate surfaces by killing microorganisms using pulses of an intense broad spectrum, rich in UV-C light. Decontamination of packaging and food products […]

Microwave-Ultrasound assited extraction

Uses microwave (300 MHz-300 GHz) and ultrasonic cavitiation to increase temperature and pressure thereby disrupting cell walls and facilitating transfer of target compounts in to a solvent to enhance extraction […]