|English name:Institute of Agro-Food Research and Technology
Original name:Institut de Recerca i Tecnologia Agroalimentàries
Division:Food Technology, Product Quality, Food Safety, Functionality & Nutrition
|Finca Camps i Armet s/n|
Related Technology Datasheet
|For industry||For research organisation||For Others|
| Food production
| Separation processes
Carcass quality, Quality of food of animal origin, New preservation technologies, Abiotic food safety, Biotic food safety, Ingredients & functional molecules, Proteomics & metabolomics
| Technology transfer and dissemination|
Related Facility Datasheet
|Technology||Application field||Equipment available|
|High pressure technology|| Liquid, semi-liquid and solid products in a final or processing package. Meat, fish, seafood, vegetable and fruit products.
Structure modification of biopolymers.
| 1 laboratory (2 L, 900 MPa) and 1 industrial scale (120 L, 650 MP
|Computed Tomography||Nuclear magnetic resonance and Spectroscopy by near infrared region (NIR). Adaptation of food analysis technology. Incorporation of this technology in on-line control systems.F.i. in dry-cured ham elaboration processes; control of drying and ripening in food (fish, fruits, cheeses); in pig carcasses|| 80, 120 , 140 K/ 60-340 mA (X-Ray source); 18-50 cm width, 200 cm length (maximum object size)
|Radiofrequency dielectric heating||Post-baking, drying, thawing of meat or fish blocks, pasteurization, drying and decontamination of whole fruits.|| 1 semi-industrial scale facility (15 kW; 27,12 MHz, continuous tunnel)
|Microwave heating||Cooking, pasteurization, drying, decontamination and defrosting (particularly for the 915 MHz frequency)|| 3 pilot (2450 MHz & 5800 MHz, 700-1000 W) and 1 industrial scale (24 kW, 2450 MHz, continuous tunnel)
|Pulsed light||Disinfection and preservation of liquid food (cold pasteurization of liquid food such as milk, juices) and solid foods (fruits, vegetables, eggs, shell, fish and meat|| 1 laboratory scale facility (150x100x170 cm; sample size: 17x15x15 cm).
|QDS- Quick Dry System|| Quick drying maturing system for sliced products.
Any food product capable of being dried, mainly fermented meat products. Application to vegetables and fish products it´s possible.
|Pulsed electric fields||1 pilot scale facility (25 kW) available|
|Angels Oliver Pratsevall||Product Quality division Coordinator|
|Jacint Arnau Arboix||Food Technology division coordinator|
|Jose Antonio Garcia Regueiro||Functionality & nutrition division coordinator|
|Lluis Salva||Project office||PhD in Biology. Expertise on identifying funding sources and proposals preparation.|
|Margarita Garriga Turon||Food Safety division Coordinator|