Food Processing Technology Offers

Arkadiusz Rudawski, PhD posted this:
Technology Broker at Cracow University of Technology

Vertical centrifugal honey dehydrator (VCHD)/honey dryer Proposed VCHD allows the beekeepers (owners of small and medium apiaries) to dehydrate honey faster and cheaper than with the use of products available on the market nowadays. The cost of the VCHD is also lower than the cost of typical commercial honey dehydrators. What’s more. The VCHD is also multifunctional. It allows for: creaming honey, drying pollen and, after minor reconfiguration, it can act as a honey centrifuge.

Vertical centrifugal honey dehydrator (VCHD)/honey dryer

Universitat Politècnica de Catalunya - UPC posted this:

ICHNAEA A Software System for the Microbial Source Tracking Problem A software system for the Microbial Source Tracking (MST) problem has been developed in order to solve the problems of the current predictive models. It provides the accuracy and the precision of the prediction, the estimation for both the degree of dilution and the age of the pollution for the analyzed example. Partners to license the system and/or to establish commercial agreements along with technical cooperation are sought.

ICHNAEA A Software System for the Microbial Source Tracking Problem

University of Vigo posted this:

Valorization of whey and vinasses by producing antimicrobial extracts using biotechnological processes This invention is based on the production of antimicrobial extracts with potential application against pathogenic microorganisms. The biotechnological production of antimicrobial metabolites was carried out using Lactobacillus plantarum strains. Two industrial wastes, whey, and wine distilled lees (or vinasses) were assayed in order to make the process economically competitive with regard to the chemical one. The extracts are mainly composed by lactic acid, 3-phenyllactic and bacteriocins. Whey was enzymatically hydrolyzed and the solutions were fermented sequentially or simultaneously. The bioprocesses were carried out continuously or discontinuously

Consejo Superior de Investigaciones Científicas posted this:

Biocatalysts for the food, pharmaceutical and cosmetic industry made from used batteries The CSIC has developed a system that use the black mass of the used batteries to synthesize biocatalysts with a great capacity to synthesize products widely used in the food, pharmaceutical and cosmetic industry, such as aromas and flavorings. Companies interested in exploiting the technology under a patent license are sought. An offer for Patent Licensing

Biocatalysts for the food, pharmaceutical and cosmetic industry made from used batteries

Yissum - Research Development Company of the Hebrew University posted this:

Anti-Oxidants Rich, Non-GMO Tomatoes Anti-Oxidants Rich, Non-GMO Tomatoes Project ID : 8-2019-6744

Anti-Oxidants Rich, Non-GMO Tomatoes

FUNDITEC posted this:

Waste Treatment & Industrial Valorization Technology for the treatment of industrial and agro-food waste and industrial valorization for conversion into bio-polymers and into high-added value

FUNDITEC posted this:

Use of proteins from alternative sources for food applications At FUNDITEC we have a wide experience in the valorization of biomass from microalgae (both lipid and protein extracts) to be used in the development of products of interest in the food industry. Looking for Research co-operation, Technical co-operation and Partner Search

Yissum - Research Development Company of the Hebrew University posted this:

Using Chlorella Ohadii Algae Genes to Improve Plant Resistance to Photodamage A photo damage resistant transgenic plant. Project ID : 8-2018-5702

UACOOPERA University of Aveiro posted this:
Technology Transfer Office at uacoopera

Formulations for ready-to-eat Portuguese custard tart after microwave oven re-heating Formulations of puff pastry and custard that allow preparation of ready to eat Portuguese custard tart (Pastel de nata) after microwave oven re-heating. This Portuguese custard tart, when completely cooked and deep-frozen, can be re-heated in a microwave oven and keep the same characteristics of the tart cooked on a conventional oven.

Formulations for ready-to-eat Portuguese custard tart after microwave oven re-heating

Universitat de Lleida posted this:

Bio-preservant solution to control foodborne pathogens in fresh-cut fruit Our technology is based on a microorganism with demonstrated bio-preservative activity. The strain CPA-7 of Pseudomonas graminis, isolated from fruit, is capable of inhibiting the growth of foodborne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 in fresh-cut fruit. The University of Lleida seeks an industrial partner willing to adopt a new technology for biological control of foodborne pathogenic bacteria in fresh-cut fruit. The type of partner sought is for the regulatory development and commercialization of the protected technology under a license agreement.

Bio-preservant solution to control foodborne pathogens in fresh-cut fruit

uacoopera posted this:

Process for converting waste, effluents and organic by-products in recyclable materials A group of researchers from a Portuguese university has developed a biological process to treat waste, effluents and organic by-products with industrial origin characterized by high biodegradability that adds value to conventional biological treatment processes, integrating their assumptions on the concept of biorefinery. The invention aims to reduce by 96% the organic matter content of the starting substrate allowing generally meet the discharge criteria set out in the legislation.

DIT Hothouse posted this:

Ionic Liquid Sensing Ionic liquid sensing for iodide detection in urine, perchlorate detection in drinking water and industrial and medical uses including drug delivery and chemical sensing.

Ionic Liquid Sensing

DIT Hothouse posted this:

Fibre Optic Nose: Sensing Volatile Organic Components Low cost detection of contaminants in the food, oil, gas, chemical, pharmaceutical, and medical diagnostic sectors.

Fibre Optic Nose: Sensing Volatile Organic Components

Universidad de Cádiz posted this:

New process for using beer bagasse (spent brewers grain) to obtain raw materials for the production of biofuels Currently, considerable quantities of lingo-cellulosic residues are generated continuously in many sectors of the agro-food industry. If these can be suitably processed, they are of great commercial interest to industry as potential raw materials for the production of biofuels and a variety of other high value-added products. The residual biomass of the agro-food industry typically has a high content in lipids, carbohydrates, proteins and other compounds of industrial interest. The only limitations to its use as a precursor of biofuel are the economic viability of the process for obtaining these precursors and their quality. One of the byproducts of special interest for this application is spent beer grain, also known as bagasse; given the existing lack of commercial value, this bagasse is widely available as a low-cost raw material. Currently, the principal application of bagasse is as feedstuff for livestock. In general, bagasse does not represent a source of income for breweries, and the reason why it is sold is to minimize the associated problems of waste management and disposal. The UCA research group on "Allelopathy in Higher Plants and Microorganisms" (FQM- 286) has developed an acid hydrolysis procedure whereby precursor materials for biofuels and other high -value-added products are obtained from beer bagasse. Its content in lipids and food fibre (equal to or more than 5% and 20%, dry weight, respectively), make it an ideal material for this application. This would represent a more attractive commercial outlet for many of the residues resulting from operations of the agro-food industry, and in particular, for beer bagasse. The object of the process is to obtain two different products. The first is an oil consisting mainly of the fats contained in the bagasse; the second is a substance rich in sugars or molasses. The oil is of interest as raw material for the production of biodiesel by the process of transesterification; the molasses can be employed as raw material for the production of bio-ethanol by means of fermentation. Molasses can also be formulated as sugar, after a crystallization process. The oil would be particularly useful for correcting the viscosity of biodiesel, thus achieving the optimum parameters for its use as biofuel. In outline, the process developed by the research group consists of a principal line, in which a series of operations take place for the conditioning of the bagasse, such as milling, extraction of lipids and the separation of the resulting solids. Downstream, this line divides into two secondary lines: in one line, for production of oils, the solvents from the prior extraction stage are separated out; in the other secondary line, for the production of molasses, an acid hydrolysis of the sugars is carried out. Another significant feature is that the optimum operating mode of the process is continuous operation, although batch loading is also accepted.

Universidad de Alicante posted this:

New Food Disinfection System Using Ultraviolet Germicidal Radiation • Non transparent liquid foods, having low UV radiation penetration depth, are fully sterilized. • It is an alternative to thermal processes because it provides similar results being less aggressive to the product characteristics. • Superficial disinfection of solid surfaces can be accomplished. • Low cost and effective technology. • UV disinfection can be implemented anyway in the production process.

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