12.- TECHNOLOGIE DE L'EAU ET DES ALIMENTS

Food Technology is a branch of Food Science based on multidisciplinary knowledge of nutrition, chemical analysis, physics, biochemistry and engineering. In addition, Food Technology aims to understand the nature of food and the phenomena associated with its spoilage, to develop processes for food production and improve the attributes of food to satisfy consumers. The food industry includes the following sectors: transformation or processing, preservation and manufacturing.

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The food sector is so broad that it affects other sectors, such as the packaging manufacture and transport, and it uses treatments for water purification.

Water treatment technologies obtain drinking water, so necessary for our life. Water from different sources (wells, rivers, seas, industrial waste water) is subjected to a many stages, although all treatments usually coincide in three basic stages: water reception, reaction processes and conditioning and supply.

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Matériels Associés
SOUS-CATÉGORIES DE TECHNOLOGIE DE L'EAU ET DES ALIMENTS

12.1.- TRAITEMENT ALIMENTAIRE

Foods are chemical substances with nutrients that provide the energy required for metabolic processes. Other important components of food are fiber, natural additives (antibiotics, vitamins and antioxidants), stimulants (caffeine), preservatives (vinegar, brine and sugar), etc.For centuries,...
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12.2.- TRAITEMENT DES PRODUITS LAITIERS

Dairy products, that is, milk products, include a large group of foods. Most of the functional foods are currently made from dairy products. Milk is a basic food normally obtained from the milking of cows or other animals, such as sheep and goats. Although there is an increasing trend to consume...
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12.3.- TRAITEMENT D'EAU POTABLE

Drinking water, that is, water fit for human consumption is fundamental in any civilization. In addition, the demand for drinking water is growing due to the increase in population and industrial development.Drinking water is obtained after being subjected to a series of physical, chemical and...
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12.4.- USINES PILOTES

A Pilot Plant is a small-scale plant that develops processes to obtain information that can be used in industrial scale processes. They allow feasibility studies of designs and processes on an industrial scale.The food pilot plants are used in companies and in training and research centers since...
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COMPUTER CONTROLLED TRAY DRIER - SBANC
  • SBANC
Available
11.1.7.- SÉCHAGE ET REFROIDISSEMENT
SBANC

Séchoir à Bacs, Contrôlé par Ordinateur (PC)

The Computer Controlled Tray Drier “SBANC” is a laboratory scale unit designed to study fluid mechanics, surface chemistry, solids structures and mass and energy balances related to the drying process. It consists of a tunnel, several trays where...
COMPUTER CONTROLLED SPRAY DRIER - SSPC
  • SSPC
Available
11.1.7.- SÉCHAGE ET REFROIDISSEMENT
SSPC

Séchoir en Spray, Contrôlé par Ordinateur (PC)

The Computer Controlled Spray Drier, "SSPC", allows to study processes that involve aqueous emulsions, solutions, suspensions andcolloidal solutions.Peristaltic pump delivers the liquid sample from a container through a small diameter jet into the...
SPRAY DRIER - SSPB
  • SSPB
Available
11.1.7.- SÉCHAGE ET REFROIDISSEMENT
SSPB

Séchoir en Spray

The Spray Drier, "SSPB", allows to study processes that involve aqueous emulsions, solutions, suspensions and colloidal solutions.A peristaltic pump delivers the liquid sample from a container through a small diameter jet into the drying chamber....
FREEZE DRYER - BLIO
  • BLIO
Available
11.1.7.- SÉCHAGE ET REFROIDISSEMENT
BLIO

Lyophilisateur

The Freeze Dryer, "BLIO", is used to carry out the process of freeze drying in transparent unit that allows the entire watching of it. Firstly, as a pretreatment the samples are frozen in the unit. Once they reach the desired temperature, the...