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Technical platform for agri-resources processing

Identification of Facility
TitleTechnical platform for agri-resources processing
Key wordsDry fractionation, cereals processing technology, pasta, wheat, durum, process engineering, mill, dehusking, grind, sieve
Latest version2013/04/02
Manufacturervarious
Modelvarious
DescriptionThe platform is dedicated to agri-resources processing including cereals processing.

A large set of both traditional and innovative food processing equipment, covering a wide range of unit operations, is available. Most of them are instrumented to understand the processes. The devices are organized in 2 sub-areas, namely:

Dry fractionation area : - A traditional durum mill at pilot scale (flow rate : approximately 150 kg per hour) - Instrumented grinders of different sizes and different mechanical solicitations. - Cryogenic grinding module - Separation processes based on size, density or electrostatic properties of particles

Secondary processing area : - Pasta making lines at different scales (with unit operation of mixing, extrusion and, drying) - Asian noddle processing - Agglomeration processes - Test chamber for thermal treatment combining steam under pressure and microwave. - Shaping processes for biomaterials packaging

A laboratory of physical and mechanical powder characterizations is linked to the platform. Additionally, in-house tools are developed to understand grinding properties during a fractionation step.

Images
Weblinkhttp://umr-iate.cirad.fr/en/equipments/agro-resources-fractionation
Possibilities and limitsIt’s possible to make a lot of different unit operations on the platform. Flow and duration of the operation depends on the equipment used.
CertificationResearch-related quality assurance procedures are used to guarantee: (i) accuracy of measurable results, by reinforcing metrology and validation of methods; (ii) traceability of research.

Application
Application fields - Cereals (wheat, durum…etc)

- plant materials - lignocellulosic materials (straw…)

Application examples - In the framework of the FP6 IP HEALTHGRAIN, a new technology of wheat bran fractionation to yield healthy food ingredients has been developed. The process is based on dry ultrafine grinding combined with electrostatic separation. Antioxidant-rich aleurone fraction can be thus concentrated.

- Legume-wheat pasta have been designed in order to enhance their nutritional qualities. The changes in pasta structure observed at different scales have been put in relation with their nutritionnal properties and notably the glycemic and insulinemic index. (Pastaleg ANR Project in 2006-2009 and Regional project 2010-2012)

- Process engineering approach is conducted to investigate the agglomeration process of reactive powders, as applied for couscous grain technology. The ANR Reactive-Powder project (2009-2013) allows evaluating NIR sensors and energy consumption approaches to in situ control the process efficiency.

Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions open to external use
Access conditions further comments in some case could be accessible to formal partners such as industrial staff, SME staff, and academia staff with a collaboration agreement
Languages English, French
Other languages
Training Specific training is necessary to use this infrastructure, Training is provided by the managers of the infrastructure
Training further comments When a convention agreement exist, the use of the infrastructure is possible only after training by the staff of the platform.
Technical help staff is available that can help to use this infrastructure
Technical help further comments Specific staff is dedicated to the platform, they make service delivery and when a convention agreement exist they could help the partner to use the equipments.

Contact data
Contact person Claire Mayer
Institute/company INRA - IATE
Country France
Address bât 37 2 place Pierre Viala 34060 Montpellier cedex 02

various Technical platform for agri-resources processing

Dry fractionation, cereals processing technology, pasta, wheat, durum, process engineering, mill, dehusking, grind, sieve 2013/04/02 various various The platform is dedicated to agri-resources processing including cereals processing.

A large set of both traditional and innovative food processing equipment, covering a wide range of unit operations, is available. Most of them are instrumented to understand the processes. The devices are organized in 2 sub-areas, namely:

Dry fractionation area : - A traditional durum mill at pilot scale (flow rate : approximately 150 kg per hour) - Instrumented grinders of different sizes and different mechanical solicitations. - Cryogenic grinding module - Separation processes based on size, density or electrostatic properties of particles

Secondary processing area : - Pasta making lines at different scales (with unit operation of mixing, extrusion and, drying) - Asian noddle processing - Agglomeration processes - Test chamber for thermal treatment combining steam under pressure and microwave. - Shaping processes for biomaterials packaging

A laboratory of physical and mechanical powder characterizations is linked to the platform. Additionally, in-house tools are developed to understand grinding properties during a fractionation step. http://umr-iate.cirad.fr/en/equipments/agro-resources-fractionation It’s possible to make a lot of different unit operations on the platform. Flow and duration of the operation depends on the equipment used. Research-related quality assurance procedures are used to guarantee: (i) accuracy of measurable results, by reinforcing metrology and validation of methods; (ii) traceability of research.

- Cereals (wheat, durum…etc) - plant materials - lignocellulosic materials (straw…) - In the framework of the FP6 IP HEALTHGRAIN, a new technology of wheat bran fractionation to yield healthy food ingredients has been developed. The process is based on dry ultrafine grinding combined with electrostatic separation. Antioxidant-rich aleurone fraction can be thus concentrated.

- Legume-wheat pasta have been designed in order to enhance their nutritional qualities. The changes in pasta structure observed at different scales have been put in relation with their nutritionnal properties and notably the glycemic and insulinemic index. (Pastaleg ANR Project in 2006-2009 and Regional project 2010-2012)

- Process engineering approach is conducted to investigate the agglomeration process of reactive powders, as applied for couscous grain technology. The ANR Reactive-Powder project (2009-2013) allows evaluating NIR sensors and energy consumption approaches to in situ control the process efficiency. open to external use in some case could be accessible to formal partners such as industrial staff, SME staff, and academia staff with a collaboration agreement English, French

Specific training is necessary to use this infrastructure, Training is provided by the managers of the infrastructure When a convention agreement exist, the use of the infrastructure is possible only after training by the staff of the platform. staff is available that can help to use this infrastructure Specific staff is dedicated to the platform, they make service delivery and when a convention agreement exist they could help the partner to use the equipments. Mini plants Hte inra




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Created by Hte inra on 26 December 2012, at 14:06