OUR RESEARCH
Our main activities consist in research, technology transfer, design of plants and machinery for the food industry. Since we gained several years of experience in building and running food plants, we are able to design entire plants and build experimental prototypes at our experimental laboratory. We can offer fully customizable designs according to customer requirements. The realization is preceeded by scientific research activities and all tests required for the final product. After that, the definition of the production process, the simulation processes, the definition of the physico-chemical parameters involved, the parameters to be controlled and all the functions that must be performed by the operating machines take place.
The company is equipped with two laboratories, one in the food industry and the other in automation applied to the food industry, allowing them to develop their own research and to join the needs of customers.
Currently there is a project for the development of mannitol from olives and plant for the production of drinking water from seawater and extraction in sub-critical water of industrial size.
Settore RICERCA Ingegneria Alimentare SRL

In the research realized by Ingegneria Alimentare SRL we list our remarkable qualitative results in terms of efficiency and innovation. For example :

– Nitrogen Glassing and Freezing System for Fish Sticks

– Modeling of a Water Jet Pasteurizer

– Multi-effect Concentration for Sanitary Wastes

– Spread Oil

– Potato based cream

– Water based ice cream

– Structured creams

– Carrube process Line

In addition, Ingegneria Alimentare SRL is currently carrying out other innovative studies:

– Treatment of fruit and vegetable sanitation with cold plasma technology (which, in addition to perfect washing and sanitizing of the product, allows 50% reduction of water use)

– Production of seeds plant with innovative extraction processes

SPREAD OIL

Spreading oil is a “butter” with a minimum fat content of 50%. The tests carried out have highlighted that this product is a good substitute for traditional butter for the production of bakery products such as pastry and puff pasta. It can also be flavored at the time of production, to produce oil spread with chili, chocolate, hazelnut and others. Spreadable oil does not contain animal fat or chemical synthesis products.

POTATO’S BASED CREAM

Potato-based cream (65%) is an excellent substitute for traditional milk based creams and contains neither milk nor derivatives nor eggs or other animal products. It can be produced with various formulations to give viscosity, sweetness and acidity to pastry products. It is not suitable for frying.

WATER BASED ICE CREAM

Water based ice cream is a new product suitable for the production of cold cream viscosity and dispersibility controlled during the production process, without animal fat and chemical thickeners.

CREAM

Ingegneria Alimentare SRL, in collaboration with the University of Rende, has also developed a new industrial process for the production of hot or cold creams with controlled and controllable rheological stability. This allows you to predetermine, for example, the degree of consistency of creams that present as water emulsions in oil or oil in water and stabilize them over time, increasing the duration. Ingegneria Alimentare SRL has designed an ultra compact and fully automated plant.

GLASSING AND NITROGEN FROZEN SYSTEM FOR FISH STICKS

A special handling system was developed that would allow the industry to have a freezing and frosting system in very narrow spaces (less than 6 meters) and about 3000 kg / h of sticks.

MODELING OF A WATER JET PASTOURIZER

A new hot water injection system has been developed within a pasteurization belt in order to achieve uniform temperature distribution within the container with remarkable energy savings.

CARRUBE PROCESS LINE

This is a line of innovative processes for obtaining a high concentration of sugar from carob, carrot meal, carrot seeds, and carob sugar.

MULTI-EFFECT CONCENTRATION FOR THE SANITARY LIQUID WASTE

A physical chemical model was put in place that prevented the development of water – solvents separation and more from a water reflux coming from hospitals and clinics. This system allows to obtain a water with a high degree of purity separated from the rest.

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