The technological resource center (TRC) AGIR is today positioned as one of the leading experts in food preservation technologies in Europe. Its facilities include leading edge equipment (a semi-industrial pilot plant) and AGIR researchers and technical staff work in close cooperation with ISTAB and ENSCPB (schools of engineering in agri-food and Physics & Chemistry), as well as with the research teams of the University Bordeaux 1. All this enables AGIR to conduct extensive individual or comparative research for its clients on the latest food preservation technologies such as microwaves, high frequencies, high pressures, pulsed electric fields, cold plasmas and so on.
The results of the work conducted in these research programs have led us to keep on investigating on food preservation technologies.
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Some examples of our technological achievements:
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.
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.
Completed research programs:
Drink preservation by pulsed electric fields
(ACTIA 1999 - 2001), Partners : ISTAB, ITV & IFBM
Pulsed electric fiels-assisted extraction of metabolites
(ACTIA 1999 - 2000), Partners : ARCHIMEX, INRA & LESSAFFRE
High pressure treatment effects on various vegetables
(P3AN - 2000), Partners : ISTAB, IHP-ENSCPB, ERAP & AGROTEC
Evaluation of the effects and comparison of twomild preservation techniques (high pressures and pulsed electric fields) on processed vegetables
(Dossier FRT 2000-2001), Partners: ISTAB, AGROTEC
Use of pulsed electric fields treatment on dairy products
(P3AN - 2001), Partners : ISTAB & LE PETIT BASQUE
Improving the texture and sanitary quality of frozen vegetables with high pressure processing
(ACTIA - 2001), Partners : ISTAB, IHPENSCPB, ERAP, AGROTEC, ARCHIMEX, le CEMAGREF, BONDUELLE et SOPLARIL
Sanitising rillettes by high-frequency or microwave thermisation
(AQS – 2002), Partners : ADIV, CETIAT, ENV from Lyon, ENSCPB and SAIREM
Impact of new defrosting technologies on pork meat qualities
(ACTIA - 2003), Parteners : ADIV, CTSCCV, AGROHALL, INRA, SALAISONS DU MACONAIS & SOUCHON D'AUVERGNE
Potential use of cold plasma for decontamination purposes in food industry
(Ministère de la Recherche – 2003), Partners : ISTAB, ITERG, EDF-NOVELECT & ABSYS.
