New technologies are the tools at our disposal to respond to new consumer demands (new foods adapted to new consumer habits).
The consumer demands foods of excellent SENSORY QUALITY, suitable HEALTH properties, consistent with the desired FOOD SAFETY, fresh, natural and respectful foods that are respectful to the environment SECURITY (SUSTEINABILITY). In turn, market trends require new products with optimized shelf life and presentations that make the product easy-to-consume (convenience).
To meet such demands, XaRTA has the following technologies:
1. processing and preservation
2. packaging
3. quality control and diagnostics
Market trends, focalized towards more fresh-like products, imply that those products are highly perishable. Therefore, an efficient method for conservation is required:
1) Conventional thermal treatments:
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2) Alternative thermal and non-thermal treatments (emerging methods):
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Technique | Advantages | Systems | Applications |
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Conventional | |||
Pasteurization
Sterilization |
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Emergent | |||
Ohmic heating (CO) |
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Its high penetration capacity makes it especially useful in the case particulate food:
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Radiofrequency (RF) |
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Applicable to pasteurization, heating, cooking and thawing of a large variety of foods:
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Microwaves MO |
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THERMIC (LOW T) | |||
Ultrafreezing |
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NON- THERMIC | |||
High isostatic pressures |
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Ultra high homogenization pressure system
High pressure industrial equipment
Ultra high pressure pilot equipment
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Cold pasteurization of packaged foods: 1. Solid foods, preferably packed in vacuum
2. Liquid foods, in sufficeintly flexible packaging
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High intensity electrical pulses |
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Fluid foodstuffs:
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High intensity light pulses |
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Membrane technology:
– microfiltration |
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DRYING TECHNOLOGY | |||
Quick Drying System (QDS) ® |
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Dynamic drier ® |
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Atomization |
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Wide range of heat sensitive or non-sensitive liquids or suspensions:
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Fluid bed dryer |
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Wide range of heat sensitive and non-sensitive foodd:
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Lyophilization |
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BIOTECHNOLOGY | |||
Biotechnology |
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Fermentation pilot plant:
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Several foods
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Once the desired product is achieved, an efficient packaging is extremely important to maintain quality during storage, transportation, marketing, and end use. Packaging has evolved from being mainly a protective barrie, to being a functional element that interacts with food, its environment and the consumer, allowing:
Technique | Advantages | Systems |
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Packaging systems | ||
Vacuum |
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Aseptic packaging line:
Packaging line:
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Modified atmospheres (MAP) |
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Controlled atmospheres (CAP) |
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Packaging types | ||
Passive packaging |
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Active packaging |
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Smart packaging |
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Edible packaging |
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Skin packaging |
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Consumer demand for safer and higher quality products, along with the need to ensure corporate earnings, has translated into traceability and certification requirements for production processes in the food industry. This, in turn, has improved raw materials control, processing processes and final product.
Improved control involves the development of:
a) Advanced methods of analysis
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b) Non-invasive automated systems (sensors)
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Technique | Advantages | Systems | Applications |
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Non-invasive automated methods (Sensors) | |||
Microwave spectrometry |
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Near infrared (NIR) |
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Ultrasounds |
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Fluorimetry |
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Nuclear magnetic resonance (NMR/MRI) |
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Oxygen in MAP (modified atmosphere) packaging |
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Artificial vision |
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X-ray tomography |
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Electronic nose |
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Advanced analysis | |||
Chemical analysis |
Instrumental analysis laboratory: gas chromatography (GC) with conventional (MS, MS/MS, FID, NPD, ECD) and olphatometric detectors (O)
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Physical analysis |
Chemicophysical analysis laboratory:
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Microbiological analysis |
Microbiological analysis laboratory:
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Sensory analysis |
Sensory analysis laboratory:
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Molecular analysis | ELISA:
RT-PCR and NASBA in real time allows:
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Molecular Biology Laboratory: a) Methods of analysis based on the detection of proteins:
b) Methods of analysis based on the detection of DNA:
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