Conventional and Emerging Technologies (Thermal and Non-Thermal)
Inov.linea is characterized with two main aspects: the scale-up of food manufacturing processes, up to TRL 6 to 9, and the access to new or emerging technologies. Regarding scale-up, Inov.linea […]
Dehydration – Air Drying Chamber System AIRGENEX® food dryer
Removal of moisture by evaporation using heat and air-flow to reduce water activity, improve shelf-life, lower weight and bulk of the product. Closed system – no interchange with ambient air. […]
Gaseous ozone
Production of ozone gas
Heat Treatments
Pilot-scale heat treatment of liquid and semi-viscous products, with equipment scalable to industrial levels. Various heat exchangers are available: – Plate heat exchangers: for pasteurization treatments with different holding sections. […]
High Hydrostatic Pressure (HHP)
High hydrostatic pressure (between 100 and 1000 Mpa) is applied to food material consistently and simultaneously from all directions that will eventually destroy the detrimental microbes and indigenous enzymes due […]
Nutrients and bioactive compounds in foods and by-products; Food active packaging materials; Risk assessment of food contact materials; Chemical safety of food contact materials
Nutrients and bioactive compounds in foods and by-products: – Development of methods for the extraction, identification and quantification of new bioactive compounds in food and/or waste from the agri-food industry. […]
Smoking
Smoking hot or cold, using liquid smoke or sawdust from various woods.