Diamondlike coatings for optical systems, medical devices, automotive industry
At the university (Novosibirsk) the technology of diamondlike coatings is developed for optical systems in the wide range of IR-optics. Coatings have high adhesion to a variety of substrates and are suitable for application as medical antibacterial coverings, a friction reducing coating with a low friction coefficient, antirust coats. The laboratory looks for partners for technical cooperation and technology licensing.
New filter for removing tar, nicotine and toxic compounds from tobacco smoke
The group of investigation of Processing and pyrolysis of polymers of the University of Alicante has developed a new combined filter that eliminates the tar, the nicotine and other toxic gases present in tobacco smoke in a very efficient way more efficiently than current filters available in the market. The invention is characterized because it combines three membranes of different characteristics arranged in a very specific way. The primary membrane (M1), located at the end closest to the tobacco column, is formed by a perforated disk of impermeable material. It also has an outer membrane (M3) of cellulose acetate fiber located at the end in contact with the mouth of the smoker. It can also incorporate a cylindrical intermediate membrane (M2) between M1 and M3 formed by an adsorbent material. This innovative combined filter has a low manufacturing cost, allows to dispense tastes and flavors, and can be applied in both commercial cigarettes and filters for rolling tobacco. Wanted companies interested in acquiring this technology for commercial exploitation.
Storing fresh fruits and vegetables for longer: Low-temperature ethylene oxidation catalyst
The perishable nature of food presents a major problem for storage and transport over long distances. Food spoilage in particular has huge impacts: According to the Save Food Initiative, up to 40 percent of the globally produced food spoils during transport and distribution. Ripening fruit, vegetables, and flowers release ethylene – which behaves like a plant hormone. Our technology offers a means to prolong the shelf-life of fresh fruits and vegetables by slowing down the ripening processes. It works by combusting the ripening gas ethylene at low temperatures using a proprietary catalyst, which is capable to decompose the phytohormone ethylene from -20 °C on. Thus, it can, for instance, retain the freshness of green vegetables when embedded in the vegetable box of a refrigerator. The catalyst is applied as a permanent component and does not need regeneration or replacement.
New tannin-rich extract from vegetal sources for tanning hides and skins
The A3 Chair in Leather Innovation developed an innovative aqueous extraction procedure to obtain a tannin-rich extract from seed grapes. The new extract contains a mixture of tannins and non-tannins which confers an improved antioxidant and light fastness properties. The extract also contains a colouring agent similar to that obtained with the Chestnut Tree extract. The main characteristic is the capacity to precipitate proteins and make them resistant to decomposition, for which reason the extract is useful as tanning agent for hides and skins.
Ceramic slurry with incorporation of eggshell waste
Process for preparation and incorporation of eggshell waste in the formulation of a ceramic slurry for porous pavement. With this invention aims to promote the use of a residue which has become an environmental issue, valorizing it by industrial application. The main ad-vantage of this the chance to enlarge the possibility of using a calcium residue substituting calcite, the traditional raw material, more expensive, without affecting final ceramic properties.
Technology to Modify Alcohol Content in Alcoholic Beverages
The company has developed an innovative process which removes only the alcohol while preserving all other flavours in beer. The patented technology is currently in system prototype state (TRL 6) and the company is keen to partner with global breweries and other global beverage companies to develop low-alcoholic or non-alcoholic beverages. Shifting beverage consumption patterns along with rising preference for low liquor content beverages are the key factor propelling non-alcoholic beer demand. Increasing health awareness among consumers towards the harmful effects of liquor coupled with changing lifestyle is expected to propel industry growth. Considerable shift of young individuals to purchase a variety of alcohol-free or low alcohol variants is expected to drive product penetration. The changing demographic trends of growing Muslim population has also provided a positive outlook for non-alcoholic beer market. But TASTE is still a major issue which has held back a real boom of non-alcoholic beer. Market shares could easily rise to 20-25% of total sales volume from today's 3-4%, if the right technology comes along. Current biological or physical processes so far used to remove or prevent alcohol often also remove taste-related flavours or alter the flavour profile of the finished product.
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