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AGIR, a leading technological support Center regarding the food processing
industry. Agir is one of the most important Centers for research and
food processing innovation in Aquitaine France. High hydrostatic pressure.
Decontamination of walnuts by microwaving : Pilot plant experimentations
in batch or continuous mode with control of treatment effectiveness
on microbial reduction (challenge tests and natural flora) and sensory
qualities. Optimal treatment parameters and industrial equipment properties
have been characterised preparing the technological transfer in the
film. High hydrostatic pressure.
Drink preservation by pulsed electric fields (PEF) : Use of new food
preservation technology to eliminate micro organisms in fruit juices
without any heat effect. Pilot plant experimentations, process parameters
optimization, bacteriological and chemical analysis, sensorial and nutritional
evaluation, shelf-live characterization.
Optimization of pastry cutting : Use of water jet cutting technology
to improve the pastry portion quality (excellent cut quality on fresh
or frozen cakes without any crush effect, microbial contamination, limitation,…)
and increase the workshop yield and flexibility. Pilot plant experimentation,
process optimization and validation in pastry workshop. High hydrostatic pressure.
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