Through the development of new preservation treatments aimed at destroying or inhibiting different systems of alteration (phenomena of microbiological and physical/chemical origin) which can occur in food products, AZTI-Tecnalia offers companies in the food industry the opportunity to access state-of-the-art preservation and stabilisation processes for new foods for different distribution channels (products that are distributed frozen, refrigerated and at room temperature). These techniques are able to produce differentiated products that offer higher quality and a longer shelf-life.

Preservation technologies

• Freezing processes: cryogenic system, CAS (Cell Alive System) freezing system.
• Pasteurisation processes: Microwave, Pasteuriser (solid and liquid products), CSD (Controlled Sudden Decompression), high-pressure equipment (static and dynamic).
• Sterilisation processes: high-pressure + high-temperature, light pulses (water, certain packaging),
• Surface processes: light pulses (solid, opaque liquid), CSD.
• Packaging processes: Modified atmosphere and active packaging: anti-bacterial and/or antioxidants (‘bell’ packaging and ‘skin’ system).
• Chemical processes: Edible coatings and/or sounds. Biopreservation.
• Storage chambers: controlled temperature, moisture and atmosphere.

Stabilisation technology

• Dehydration processes: freeze drying, atomisation drying, vacuum drying, compressed air drying, microwave drying.
• Freezing processes: cryogenic system, CAS.
• Encapsulation/immobilisation processes: atomisation solidification, flow focusing, biopolymer technology.

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