Researches in progress
RESEARCH IN PROGRESS

We are among the most qualified Italian producers of plants for the food industry thanks to our deep knowledge that research is the only key to open the world of innovation. We believe in this point that we wanted within the company two laboratories, one operating in the food sector and the other dedicated to applied automation, which allow to meet the demands of the most demanding customers.

In this journey we are not alone. We use important external partnerships such as the University of Calabria and the Archa Institute of Pavia.

THESE ARE OUR CURRENT RESEARCH PROJECTS:
NEW FORMULATION OF PLANT MILK PRODUCTION

In cooperation with the University of Calabria, this project aimed at creating a new process for the production of rheological plant milks controlled with innovative technologies.

Among the applications that are the object of the study is ultrasound sonication for the extraction phase of the vegetable seeds and the research of the formulation for the preparation of the final O / W emulsion.

STRUCTURED CREAMS

Thanks to the important collaboration with the University of Calabria, we have developed a new industrial process for the creation of hot or cold creams with controlled rheological stability.

This makes it possible to pre-set, for example, the consistency of the creams that appear as emulsions of water in oil or oil in water and to stabilize them over time, while increasing the shelf-life. We designed an ultra-compact and fully automated system.

PRODUCTION OF WATER-BASED VEGETABLE ICE-CREAM

The research for the production of lactose-free industrial vegetable ice-cream and new formulation is underway. Among the main ingredients will be emulsified water with oil extracted from seeds of purely vegetable origin. The water-based vegetable ice cream is a new product suitable for the production of cold creams. Without animal fats and chemical thickeners it is particularly suitable for milk intolerant. For an explosion of taste, it’s made with Calabria DOP and IGP fruit. 100% gluten free certificate.

DISINFECTION OF WATER WITH OZONE

The latest market needs push the food and water treatment industries to innovate their layouts and to optimize the process parameters for obtaining quality products while minimizing costs. This goal crosses with the ability to safeguard the healthiness of products by increasing the shelf life. The latest experimental research focuses on the efficiency of ozone disinfection and purification. Ingegneria Alimentare, in collaboration with Archa Institute of Pisa, is involved in a research project that aims to create a machine for the disinfection of vegetables through ozone. The choice of ozone is not random; numerous studies show its high biocide power superior to that of chlorine and its capacity to reduce the initial microbial charge by 99%. Ozone production will be guaranteed by Jonix ozone generators using NTP (Non Thermal-Plasma) technology. The water thus released, regenerated and purified, will be recycled in the whole process, optimizing the quantities and reducing waste. So the ozone treatments show a double utility: biocide capacity for the promotion of the reduction of the microbial charge and reduction of the polluting charge in terms of COD reduction.

ADVANCED OXIDATION PROCESS (AOP)

The process of advanced oxidation, known by the abbreviation (AOP), is used both in the disinfection and in the purification sector. Its objective is the generation of hydroxyl radicals or sulphate radicals used for the removal of refractory organic matrices, traces of organic contaminants or inorganic pollutants. Compared to ozone, the hydroxyl radical has a higher oxidizing power and can be generated by the Fenton method. Ingegneria Alimentare is involved in a research project in collaboration with the University of Calabria for the application of the Fenton process in the composting plant.

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