Séchage, texturation, décontamination et refroidissement sous vide de produits alimentaires innovants

Drying, texturing, decontamination and cooling of innovative food products with vacuum technologies Technologies using vacuum operate according to a simple principle: when the air pressure around a food product is lowered, the evaporation temperature of the water it contains decreases. This physical phenomenon allows the rapid drying of the food product, while preserving its nutritional qualities, giving it a unique texture by forming bubbles and alveoli, and cooling it rapidly thanks to the energy absorbed by water vaporisation. Three technologies using vacuum have great potential for applications in the food industry: instant controlled pressure drop (DIC), vacuum microwaves (MOSV) and vacuum cooling (RSV). The advantages of these technologies are numerous: creation of new textures, improvement of nutritional, organoleptic and microbiological quality, substantial gains in productivity and energy savings. Despite their great potential, these technologies are still not widely used in Canada, partly because of the complexity of the phenomena involved, the expertise required for their application and the lack of pilot equipment enabling companies to conduct research and development before investing in industrial units. As part of this project, Cintech agroalimentaire proposes to evaluate these technologies in an objective and independent way, in partnership with four manufacturers, by developing several new products corresponding to the needs of companies and their consumers. The expertise developed during this project will be transferable to other companies to improve their competitiveness while limiting the risk associated with the implementation of new technologies. This project corresponds to Cintech's mission to increase the innovation and competitiveness of the food industry.