Development of Thermal Treatment and Food Drying Processes
R&D
The qualitative and microbiological stabilization of food traditionally involves pasteurization/sterilization processes or drying processes aimed at a significant reduction of water content.
Each product, due to its chemical-physical characteristics and nutritional content, requires optimized treatment processes that allow stabilization without altering the compositional, nutritional, sensory, and structural characteristics.
I.T.P. SRL is able to support companies in the design and development of:
- Microbiological stabilization processes, based not only on conventional thermal treatments but also on innovative technologies (Radio Frequency, Microwave, Ohmic Heating, PEF, and HPP);
- Drying processes using freeze-drying and spray-drying techniques, optimizing yields while preserving the organoleptic and functional characteristics of the final products.
Optimal operating conditions and their impact on the chemical-physical, organoleptic, and structural characteristics of the treated products will thus be identified.
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