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Food Technology Workshop

Identification of Facility
TitleFood Technology Workshop
AcronymATA Montpellier
Key wordsthermal processing, separation, drying, concentration, grinding, pressing, mixing, packaging, measure
Latest version2013/04/10
Manufacturervarious
Modelvarious
Description1) Thermal treatments

Autoclave 20l; Bleaching tray; Liquid nitrogen freezer; Mixing-cooking system 5l; Double walled stirred vessel 280l; Double walled stirred vessel 70l; Double walled tilting bowl 60l; Scraped surface heat exchanger; Oven; Cooler; Heating plate pasteurizer; Steam temperature regulator; « Hydrolock » can sterilizer; « Stériflamme » sterilizer

2) Separation techniques

Churn; Centrifugal separator-clarifier; Centrifuge; Spin dryer; Tangential filter; Filter; Filter-press system; Grain dehusking system; Strainer; Package press; Fishbone remover

3) Concentration and drying

Vacuum evaporator; Freeze-dryer; Drying cylinder; Hot air belt dryer; Spray-dryer

4) Other processes

4-1) Grinding, pressing Grinder; Grinder; Double walled chopper 5l; Double walled choppe 44l; Cereal mill;

4-2) Mixing

Blender; Homogeniser; Powder mixer; Blender-chopper

4-3) Packaging

Capping, sealing, crimping, vacuum thermsealing machines

4-4) Others

Electrodialyzer; Oven; Vacuum oven; Vacuum pumps; Lobe pump; Peristaltic pump

5) Measure devices

Various devices to measure water activity, pH, color density, conductimetry, pressure, viscosity, etc.

Images
Weblinkwww.ata.univ-montp2.fr
Possibilities and limitspilot scale for all the most commun operations of food processing (equipments from 5 to 280 liters)

Application
Application fields all operations of food processing
Application examples soy milk, apple juice, powdered milk, canned soup, sweetened condensed milk, butter, mousse, bread, dehydrated products
Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions open to external use
Access conditions further comments cost estimate, agreement (mandatory), invoice on real costs, agreement on rules and regulations
Languages English, French
Other languages
Training Training is provided by the managers of the infrastructure
Training further comments training can be provided by the responsible of the workshop, if needed
Technical help staff is available that can help to use this infrastructure
Technical help further comments The user can chose whether he/she wants to have the dedicated engineer to help or not

Contact data
Contact person Pascale Savoyant
Institute/company Atelier Technologie Alimentaire, IUT de Montpellier
Country France
Address 99 Avenue de l’Occitanie, 34296 Montpellier cedex 5

various Food Technology Workshop ATA Montpellier thermal processing, separation, drying, concentration, grinding, pressing, mixing, packaging, measure 2013/04/10 various various 1) Thermal treatments

Autoclave 20l; Bleaching tray; Liquid nitrogen freezer; Mixing-cooking system 5l; Double walled stirred vessel 280l; Double walled stirred vessel 70l; Double walled tilting bowl 60l; Scraped surface heat exchanger; Oven; Cooler; Heating plate pasteurizer; Steam temperature regulator; « Hydrolock » can sterilizer; « Stériflamme » sterilizer

2) Separation techniques

Churn; Centrifugal separator-clarifier; Centrifuge; Spin dryer; Tangential filter; Filter; Filter-press system; Grain dehusking system; Strainer; Package press; Fishbone remover

3) Concentration and drying

Vacuum evaporator; Freeze-dryer; Drying cylinder; Hot air belt dryer; Spray-dryer

4) Other processes

4-1) Grinding, pressing Grinder; Grinder; Double walled chopper 5l; Double walled choppe 44l; Cereal mill;

4-2) Mixing

Blender; Homogeniser; Powder mixer; Blender-chopper

4-3) Packaging

Capping, sealing, crimping, vacuum thermsealing machines

4-4) Others

Electrodialyzer; Oven; Vacuum oven; Vacuum pumps; Lobe pump; Peristaltic pump

5) Measure devices

Various devices to measure water activity, pH, color density, conductimetry, pressure, viscosity, etc. www.ata.univ-montp2.fr pilot scale for all the most commun operations of food processing (equipments from 5 to 280 liters)


all operations of food processing soy milk, apple juice, powdered milk, canned soup, sweetened condensed milk, butter, mousse, bread, dehydrated products open to external use cost estimate, agreement (mandatory), invoice on real costs, agreement on rules and regulations English, French

Training is provided by the managers of the infrastructure training can be provided by the responsible of the workshop, if needed staff is available that can help to use this infrastructure The user can chose whether he/she wants to have the dedicated engineer to help or not Mini plants Hte inra

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Created by Hte inra on 18 December 2012, at 16:29