Innovative processing technologies

New heat treatment technology: ISI  

To improve product quality and freshness, the food industry is constantly looking for mild processing technologies. Heat treatment of food streams has severe effects on the quality and the perception of freshness of the product. In a consortium with different food industries and an equipment supplier, we developed and patented the ISI heating technology. This technology, based on high pressure steam injection, enables food manufacturers to develop new products that are sterile with only limited protein denaturation, and with a shelf life of up to 60 days, opening entirely new possibilities for product development.

Anti-fouling technology

Food processing streams, in which complex media containing fats, proteins and sugars are subjected to for example heat and shear forces, are quite susceptible to fouling. Fouling in its turn has severe effects on process run times, cleaning, energy and water use, product safety and quality. Within NIZO food research, we are currently developing innovative ways to prevent fouling in processing equipment using ultra-sound.

Water management technology

Cleaning of processing equipment is responsible for a major part of the water use in the food industry. NIZO food research has developed a technology to reduce the large water footprint produced by cleaning. Most of the cleaning procedures in industry are based on worst case scenarios and are too extended. Based on in-line measuring of process parameters like conductivity, fouling removal, temperature and/or flow, fouling removal can be monitored during cleaning of process equipment. This results in a reduced cleaning time, an increased production capacity and a minimization of product losses due to quality issues.