l’innovazione per nutrire il pianeta 22 settembre 2015 – l’innovazione per nutrire il pianeta...
TRANSCRIPT
L’INNOVAZIONE PER NUTRIRE IL PIANETA
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
Innovazioni nella Food Technology per un prodotto sempre più sostenibile
Dr. Stefano Opessi - Opessi S.r.l . Tecnologo alimentare
Dr.ssa Alessandra Perolari - Opessi S.r.l.Tecnologa alimentare
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
Technical Solutions
for the Industry
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
Consumers are looking for products with less or ideally no preservatives
• Back to Organic, Natural• Distrust Preservatives • Authentic taste • Quality/ Honest/ Wholesome/Pure
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
A proven and natural solution : an active oxygen absorber with natural ingredients
Contains hyper oxidative ingredients (among which iron powder and moisture spenders) to attract oxygen from its surroundings
0.1% oxygen guaranteed!!
Desired Freshness = 75 days The problem :
• Best Before Date = < 14 days• No preservatives• No glycerol lowers Aw-value
Presence of Oxygen leads to mold and rancidity Even packaging with gas infusion creates visible mold in 28 days
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
Day 28 – visible mould
O2% = 8-9% (despite barrier foil)
Day 1
O2 leaves porose cake and is freed into the headspace
Cake with Gas infused packaging
O2% = < 2%
Weakness of gas flush packaging only
In this case, gas infusion could not extend shelf life beyond 28 days
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
The Freshcare® Effect
The absorber will even soak up the oxygen from the cake and additionally absorbs oxygen that is entering from outside through the foil during shelf life.
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
FRESHCARE® in the Market
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
FRESHCARE® in the Market
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
• Electrostatic powder application is a manufacturing process that employs electrostatic charges to improve the efficiency of the application of powder particles onto the pieces.
Save raw material to make world happy
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
An electrostatic gun generates an electric field between itself and the confectionary support upon which the powdered product is applied. The particles of the powdered food pass through the electric field that is generated and become negatively charged. The support, upon which the powdered product is applied, is in electrostatic equilibrium, or rather, its negative charges are equal to those positive. When negatively charged particles hit the support, it loses the aforementioned electrostatic equilibrium and the negative charges, repelled by the incoming sprayed particle, move towards the earth. Hence the support will have as many positive charges as incoming negative charges with same intensity.
Electrostatic technology
Ciambelle sugar.wmv
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
• The feasibility of the process depends from the following factors:– Particles size distribution of the powder– Unit weight of the powder– Moistness and physical characteristics of the piece to coat
• In general increasing the moistness of the piece to coat increases its conductivity and allows the application of powders with a bigger particles size.
Partical size
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano
Electrostatic application in the Market
www.opessi . i t
in fo@opessi . i t
THANKS FOR YOUR ATTENTION
22 settembre 2015 – L’innovazione per nutrire il pianeta – Milano