Summary
- Profile Type
- Technology offer
- POD Reference
- TOES20240404011
- Term of Validity
- 4 April 2024 - 4 April 2025
- Company's Country
- Spain
- Type of partnership
- Research and development cooperation agreementCommercial agreement with technical assistance
- Targeted Countries
- All countries
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General information
- Short Summary
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A Spanish technology center offers assessment of the degree of starch degradation.
This procedure aims to determine alpha-amylase in grains and other products containing starch, using the sample's own starch as a substrate in an aqueous suspension, heated to temperatures near boiling, employing the Falling Number testing apparatus. This method is applicable to wheat grains and flours.
They seek commercial agreement with technical assistance and/or research and development cooperation agreemen - Full Description
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The technology center, based in Palencia (Spain) specializes in food quality testing and analysis. With a rich history spanning more than 25 years, offering comprehensive solutions for various industries. Their expertise lies in developing innovative technologies to address challenges in food production and quality control.
In the food industry, particularly in baking, ensuring the quality of flour is paramount. Traditional methods for assessing flour quality involve time-consuming and labor-intensive procedures. The Falling Number test serves as a crucial indicator of enzymatic activity in flour, impacting its suitability for bread-making. However, existing methods lack efficiency and may not provide accurate results.
This innovative solution, streamlining the process while enhancing accuracy. The technology comprises a specialized apparatus that measures the time taken for a rod to fall through a gelatinized flour suspension. This apparatus integrates advanced automation features, reducing manual intervention and ensuring consistent results. Key features include:
• Precise temperature control for optimal gelatinization.
• Automated measurement and result display.
• Compatibility with various flour types and moisture levels.
• Robust construction for long-term durability.
Emphasis should be placed on the importance of proper sampling since differences in alpha-amylase activity can occur when sub-sampling from an original sample that has not been well mixed.The water used in the bath should be distilled or of similar quality. Regularly check the water level and the functioning of the cooling system, at least on a daily basis.
The viscometric tubes are made of glass and are therefore fragile. Therefore, always inspect the viscometric tube before use to ensure it has no defects. Never use defective tubes.
Avoid using soap in the cleaning of Falling Number accessories because these soaps often have enzymatic activity that could alter the results of the next assay if not rinsed thoroughly.
The technology center is looking for international partnerships for collaboration in several forms. Collaborating with research institutions or companies to further enhance the technology and explore new applications under research and development cooperation agreements. Besides, partnering with established entities for the distribution and commercialization of the technology in global markets under commercial agreement with technical assistance. They are also interested in engaging with international partners for knowledge sharing and training programs to promote adoption and implementation of the technology worldwide.
Through strategic partnerships, their aim to expand the reach of this innovative solution, contributing to advancements in food quality assurance on a global scale. - Advantages and Innovations
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The test result is the value (in seconds) displayed on the screen when the test is completed.
The test is conducted in duplicate, and the result is the average of the two determinations if both results are within ± 5% of the average value. If not, another determination is carried out.
The primary innovation lies in the automation and optimization of the Falling Number test. By minimizing manual steps and maximizing accuracy, our technology accelerates the testing process without compromising reliability. Additionally, the apparatus offers versatility, accommodating different flour samples and moisture levels, catering to diverse industry needs. - Stage of Development
- Already on the market
- Sustainable Development Goals
- Goal 3: Good Health and Well-beingGoal 12: Responsible Consumption and Production
Partner Sought
- Expected Role of a Partner
- The target sector of this offer includes any company or research center that works with flour, especially wheat flour. This encompasses both flour mills and companies engaged in the production of cereal-derived products such as bread, biscuits, cakes, etc., which use flour as a raw material.
- Type and Size of Partner
- R&D InstitutionSME 50 - 249Big companySME 11-49University
- Type of partnership
- Research and development cooperation agreementCommercial agreement with technical assistance
Call details
- Coordinator required
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Yes
Dissemination
- Technology keywords
- 08001005 - Food Technology08002001 - Detection and Analysis methods08002002 - Food Microbiology / Toxicology / Quality Control08001002 - Food Additives/Ingredients/Functional Food
- Market keywords
- 05009001 - Food & feed ingredients09005 - Agriculture, Forestry, Fishing, Animal Husbandry & Related Products05008002 - Food and feed ingredients05009004 - Plant health
- Sector Groups Involved
- Agri-Food
- Targeted countries
- All countries