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FOOD PROCESSES AND AERAULIC

Contact : Alain PAJONK

From experimentation on site to digital simulation, the "Food processes and Aeraulic " team gathers the skills required to meet your needs and to solve problems related to food transformation processes and environment control in food industries

AREA OF ACTIVITY

ÄApplied research and services provided to agribusiness industrialists and equipment manufacturers in the following fields :

• Heat treatment (cooking, cooling)
• Surface treatment
• Environment control
• Physical measuring, metrology
• Maturing, drying, moistening, pickling

METHODS AND TOOLS

ÄExperimentation on site or on pilot (aeraulic cell 250 m³), climatic cells, calorimeter, pilots (spraying,…)

ÄCreating models of phenomena occurred during drying/maturing/cooling unit operations :

• At product level
• At used physical processes

ÄAeraulic numerical simulation

EXAMPLES OF ACHIEVEMENTS

ÄIN R&D

Air conditioning by alternated flows for cheese maturing

(interprofessional project)

Transfer of the air conditioning by alternated flows technology used in salting to cheese maturing.

Objective : environment best control in order to reduce quality variation and weight losses.

Method : system design, experimentation on semi-industrial pilot, digital simulation, industrial application follow-up.

Cooling/moistening by spraying

(collective project)

Spraying process application to different food products (caterer products, biscuit factory, pastry…).

Objective : cooling time reduction after cooking, weight loss reduction, crusting suppression.

Method : system design, experimentation on pilot set up on industrial site, creation of model, industrial application follow-up.

Sausage maturing model creation

(European collective project)

Mass and heat transfer model creation during sausage maturing.

Objective : maturing process improvement.

Method : product experimental characterization in laboratory, transfer model creation, validation on experimental pilot, implementation.

ÄIN SERVICES

Aeraulic audit in a maturing room

Temperatures, hygrometry, air speeds follow-up in maturing room.

Objective : characterization of heterogeneities in order to reduce them.

Method : on site metrology and interpretation.

Calibration of probes used in industry.

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RALIMENT

Technopole ALIMENTEC - Rue Henri de Boissieu - 01060 BOURG EN BRESSE cedex 9

Tel. 33 (0)4 74 45 52 35 - Fax. 33 (0)4 74 45 52 36 - E-mail : raliment@ifrance.com

Association loi 1901, Code APE 731 Z - SIREN 384 701 827 - SIRET 384 701 827 00022

TECHNOPOLE DE GENIE INDUSTRIEL ALIMENTAIRE