Oven and driyng technology

Services

1. Cooking technology

• Oven and microwave temperature on-line monitoring..
• Pasteurization and sterilization methods.

2. Salting and ripening conditions according to raw material characteristics

• Sodium reduction.
• Sodium penetration and distribution (computerized tomography analysis).
• Minimization of crusting.
• Audit and optimization of Dryer Conditions (RH, T, air flow).

3. Improvement and Control of safety and sensorial attributes of dried meat and fish products

• Starter Culture Design.
• Biopreservation (against Listeria monocytogenes, S.aureus, Salmonella, E.coli, …).
• Starter Culture Traceability (genetic probes, challenge testing).
• Sensorial and consumer tests (see Flavour Analysis Sheet).

4. New technologies in drying/ripening

• Quick Drying System®.
• Dynamic Drier®.

5. Functional ingredients and additives

• Testing of new ingredients and additives.

6. Active and intelligent packaging of cooked, dried foodstuffs; MAP optimization and shelf life determination

• New materials and packaging systems.
• Bioactive interliver® for sliced packaged products.

7. Product innovation and product improvement 

• Technological problems resolution
• Additive functionality improvement
• Drying conditions improvement
• Raw material standardization improvement
• New additives and technologies application
• Safety improvement

8. Pilot plant demonstration of processing equipment

9. Renting/leasing of fully equipped pilot plant to manufacture all types of vegetables, meat and fish products and ready meals