The main activities of Food Engineering are research, technology transfer and the design of plants and machinery for the food industry. After several years of experience in the construction and operation of food plants, the company is now able to design entire plants and build experimental prototypes in its laboratories. It is precisely here that some successful cases were born, such as the nitrogen freezing system for fish sticks, the spreadable oil as a substitute for butter, the potato-based cream and the water-based ice-cream, ideal for all those who are intolerant to milk.
We have developed a special handling system for the food industry that in a space of less than 6 meters allows to freeze and glaze about 3000kg / h of fish sticks.
Spreadable oil is a “butter” with a minimum fat content of 50%. The tests carried out have found that this product is a valid substitute for traditional butter and margarine. It is 100% vegetable and can be used in both sweet and savory preparations. It can also be flavored at the time of production to obtain a paste oil with chilli, chocolate, hazelnut cream or other essences.
The 65% potato cream is an excellent substitute for traditional milk creams. It contains neither milk nor eggs or other products of animal origin. It can be produced with various formulations to give viscosity, sweetness and acidity to pastry products.
A new hot water injection system has been developed inside a pasteurizer belt in order to obtain a uniform distribution of the temperature inside the container. This allowed a considerable energy saving.
The aim of the latest research in the field of gluten-free plant-based flour production is to obtain food products of quality and characteristics comparable to those of traditional bakery products. The main problems of gluten-free products are: low volume, unattractive crust formation, fragile and excessively dense texture, poor taste and high decay rate; not the least is the lack of nutrients. Most of the field research involved the formulation of mixtures of ingredients that could be approached to gluten-free products to those based on wheat flour. Among these products is the carob seed flour that shows proteins similar to those of wheat. It has been shown that the integration of carob seed flour into the doughs reduces the rate of deterioration of the product and that its use improves the viscoelastic properties of the dough. Ingegneria Alimentare develops the carob treatment plant in order to facilitate the extraction of sugars, obtain the oil by squeezing the seeds and the production of the carob seed flour by milling the waste (pulp and seeds) linked to the two previous work.
A chemical-physical model has been developed to prevent water / solvent separation from wastewater from hospitals and clinics.The system allows to obtain water with a high degree of purity that is not contaminated by polluting elements.