Summary
- Profile Type
- Technology offer
- POD Reference
- TOES20240429013
- Term of Validity
- 29 April 2024 - 29 April 2025
- Company's Country
- Spain
- Type of partnership
- Commercial 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 freeze drying technology.
Freeze drying is a method that removes water from materials like food by using low temperatures and a vacuum, causing sublimation. This process preserves sensory and nutritional qualities, making it ideal for long-lasting, high-quality foods. Its applications span various fields, offering convenient, shelf-stable products suitable for consumption anytime, anywhere. The center is looking for commercial agreement technical assistance. - Full Description
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The technology center, based in Spain, specializes in lyophilized products like fruits, coffee, sourdough, and truffles.
In the food industry, preserving perishable foods without compromising quality is a challenge. Traditional methods may alter food's sensory characteristics or lack long-term stability. Freeze dry technology addresses these issues by preserving freshness, texture, and flavour while extending shelf life.
Freeze dry involves five main stages: freezing the product, reducing pressure to create a vacuum, drying the food through sublimation, collecting vapor, and restoring atmospheric pressure to extract the dried product. Key features include preserving perishable foods, maintaining sensory quality, reducing weight and volume for easy transport, providing long shelf life without refrigeration, and minimizing food waste.
This freeze dry technology innovations include tailored processes for each product, ensuring optimal results, and strict quality controls guaranteeing final product integrity. Their expertise spans various products, showcasing versatility in Freeze dry applications. State-of-the-art equipment and optimized processes maximize efficiency and product quality.
This technique ensures high efficiency and quality for the applied product. While the equipment is relatively easy to use, their acquisition and maintenance can be expensive.
The freeze dry equipment features:
• Cylindrical hood design
• Maximum condenser capacity of 25 kg
• Final condenser temperature of -55°C
• Total useful surface of 0.65 m2 for 6 trays
• Tray dimensions of 370 mm in diameter
• Electrical power of 1500 W
• Power supply of 230-55/60 V-Hz
• Condenser and product temperature control
• Nominal flow rate of the vacuum pump at 12-14 m3/h
• Weight of 95 kg
• Dimensions of 570x550 mm
• Height of 970+560 mm
They are looking for commercial agreement with technical assistance and/or research and development cooperation agreement. They aim to collaborate on enhancing freeze dry technology, expanding distribution globally, and promoting its implementation. - Advantages and Innovations
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Unlike traditional drying processes that use high temperatures to preserve food for an extended period, causing physical and chemical changes in them, such as alterations in taste or texture, the freeze dry process, involving freezing and sublimation, not only extends the shelf life of food but also preserves its shape, volume, nutrients, and organoleptic qualities.
The primary advantage of freeze dry lies in its ability to maintain the sensory and nutritional quality of products, including texture, flavor, and nutrient content, making it an ideal option for producing high-quality and long-lasting foods. Below is a list of advantages of applying the freeze dry technique:
- Valorization of primary productions.
- Utilization of production surpluses.
- Preservation, easy transport, and storage of lyophilized products.
- Recovery of properties in rehydrated lyophilized food.
- Maintenance of nutritional value, flavor, and color of the food.
- Absence of additives and preservatives.
- Chemical and microbiological stability.
- Long conservation time. - Stage of Development
- Already on the market
- Sustainable Development Goals
- Goal 12: Responsible Consumption and ProductionGoal 3: Good Health and Well-beingGoal 9: Industry, Innovation and Infrastructure
Partner Sought
- Expected Role of a Partner
- The offer is aimed at any company or research center that works with food, algae, fungi and that, due to the characteristics of the product, wants to maintain the aroma and flavor characteristics for a longer period of time.
- Type and Size of Partner
- Big companyR&D InstitutionSME 11-49SME 50 - 249University
- Type of partnership
- Commercial agreement with technical assistance
Call details
- Coordinator required
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Yes
Dissemination
- Technology keywords
- 08001002 - Food Additives/Ingredients/Functional Food08001005 - Food Technology08001004 - Food Processing08002001 - Detection and Analysis methods08002002 - Food Microbiology / Toxicology / Quality Control
- Market keywords
- 05008002 - Food and feed ingredients05009001 - Food & feed ingredients05009004 - Plant health09005 - Agriculture, Forestry, Fishing, Animal Husbandry & Related Products
- Sector Groups Involved
- Agri-Food
- Targeted countries
- All countries