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Pasteurizador continuo para pequeños volúmenes de alimentos líquidos

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOIT20160722001
Publicado:
25/07/2016
Caducidad:
25/07/2017
Resumen:
Un equipo de investigación italiano, en colaboración con una pequeña empresa, ha desarrollado un nuevo pasteurizador de alta temperatura/corta duración (HTST) de bajo volumen para el tratamiento térmico de pequeños volúmenes (100 ml) de leche. Este pasteurizador, que se utiliza para la pasteurización de leche, también encuentra aplicación en la industria alimentaria o farmacéutica para el tratamiento térmico rápido de pequeños volúmenes de productos líquidos. El equipo de investigación busca socios con el fin de establecer acuerdos de cooperación técnica, investigación y comercialización con asistencia técnica.

Details

Tittle:
Continuous pasteurizer for small volumes of liquid food
Summary:
An Italian research team, along with a small company, has developed an innovative technology:a low-volume High Temperature/Short Time (HTST) pasteurizer for the thermal treatment of small volumes (as low as 100 ml) of milk. Useful for human milk pasteurization, it may find application also in food or pharmaceutical industry, for rapid heat-treatment of small volumes of liquid products. The team is open to technical and/or research cooperation, and commercial agreement with technical cooperation.
Description:
An Italian research team, in collaboration with a small Italian company, has developed a new technology for the pasteurization of human milk.
The researcher purpose was to promote and to extend the use of breast milk during nutrition of infants, optimizing processes that can bring to a better preservation of the immunological and nutritional value of milk itself.
In fact, in some particular clinical situations when the mother´s milk is not available or can not be administered, there is the need to have available donor milk (i.e. human milk bank). The breast milk donated must be necessarily pasteurized to ensure a secure long-term storage. This process causes the inactivation of certain nutrients and biological compounds important for the health of the newborn, and modifies other in a manner dependent on the severity of the heat treatment (currently the human milk donated is pasteurized through the Holder method - Batch pasteurization, 62.5 °C for 30 min).
The Italian researchers has demonstrated that the pasteurization technology HTST (72 °C for 15 s) generally used for cow´s milk, allow to preserve more certain bioactive components of human milk than the system currently in use.
After this study, the Italian researcher, along with a company active in toolings, machineries and installations for milk-cheese sector, developed a new technology able to treat variable volumes of liquid food using HTST.
It includes a heat exchanger, comprising a single tube through which the liquid product can flow and an outer shell through which the heating/cooling fluid can flow, as the two parts are in counter-flow configuration.
The researchers´ team is looking for research cooperation agreement and/or technical cooperation partnership. In fact they would like to share resources and skills both to improve certain technical aspects and to find new applications for the technology, considering its possible use in food or pharmaceutical industry, thanks to the rapid heat-treatment of small volumes of liquid products.
Furthermore the Italian team is also interested in commercial agreement with technical assistance, where the Italian team will put at disposal its expertise, skills, know how, in support of the transfer of the new technology to market
Advantages and Innovations:
At current stage, the Holder pasteurization method (Batch pasteurization, 62.5 °C for 30 min) is the recommended process for treating small volumes of liquid food, that cannot be processed with large HTST (High Temperature/Short Time ) processing plants (Continuous flow pasteurization, 72 °C for 15 s). Nevertheless, Holder method may give rise to chemical and physical changes that impair the organoleptic properties and reduce the content or bioavailability of some nutrients, while HTST treatment is known to better retain the nutritional and organoleptic features of the original raw product.
The new instrument developed by the Italian team is the first pasteurizer able to treat variable volumes of liquid food which may be very small, as low as 100 ml, using HTST technology.
Because of the suitability of HTST heat treatment for small product volumes, even small to medium production requirements benefit of HTST technology in terms of microbiological safety, optimal preservation of nutritional value, better preservation of the organoleptic profile and also retention of the immunological and anti-infective characteristics, in the case of human milk processing.
Moreover, the system has an higher speed of the whole pasteurization process compared with facilities currently available on the market (the process takes minutes, rather than hours). The system not only provides a higher process speed and more efficient heat exchange between the environment and the product, but also consumes less energy than the "batch processing" systems on the market at present
Stage of Development:
Prototype available for demonstration
IPs:
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
Italian patent application and European patent application.
Priority date: July 16, 2014

Partner sought

Type and Role of Partner Sought:
The partner sought should be a SME
1) interested to commercialize the new device with technical assistance of the researchers´ team that will put at disposal its expertise, skills, know how, in support of the transfer of the new technology to market.
2) interested in a research or technical agreement to further develop the italian technology, finding new applications in food or pharmaceutical industry,

Client

Type and Size of Client:
R&D Institution
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Italian

Keywords

Technology Keywords:
06001 Medicina, salud humana
08002002 Microbiología / toxicología / control de calidad de alimentos
08001004 Procesado de alimentos
08001001 Tecnologías para bebidas
08001 Tecnologías para la industria de la alimentación