Centro tecnológico Cartif

CARTIF be held the workshop New Technologies in the Agrofood Sector: NIR and extrusion

Wednesday, 25 January 2012

The workshop is scheduled for January 31 in the laboratories of Cartif in Boecillo.
Researchers of the Center will present the latest developments in these cutting edge technologies specially oriented food sector.

In the extrusion process, the ingredients are subjected to high temperatures, high pressures and high deformation forces, leading to a sequence of major changes in the material flowing through the system to provide end products with properties of high interest . Some applications of interest are:

Transformation of ingredients: modifying properties, destruction of antinutritional compounds, etc..
Revaluation of food industry waste and inclusion in food products.
Obtaining flours of cereals and pulses with different viscous properties and new applications.
Stabilization of bran, wheat germ, etc..
Improved extraction of active compounds.

Cartif has a twin screw extruder EVOLUM Clextral BC-25 which offers the same technology industrial models but with a production capacity of 25-50 kg / hour, which allows small-scale tests for the inclusion of new ingredients , changing variables and process optimization. The team is complemented by a drying and coating system if necessary.

The technology of near infrared (NIR) in a technique that appears to complement traditional analytical methods, in order to reduce testing costs and increasing speed assessment. In a few seconds and with little sample preparation, this technology allows multicomponent analysis with precision and accuracy. In addition, another advantage offered by this analytical method is its easy handling.

CARTIF has extensive experience in this field, developing a number of calibrations in different sectors including the food industry, mainly in the cereal and meat industry for quality control of raw materials, semi-finished product and finished product.