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An SME from Latvia that is focused on R&D solutions in the field of vacuum and cryogenic systems, has developed innovative freeze drying/sublimation equipment for freezing of different food raw materials allowing to make new types of high-quality food products for daily use as well as for specific uses. The company is looking for partners offering commercial agreement with technical assistance or collaboration under research cooperation agreement.
Freeze drying or sublimation, is a low temperature dehydration process that involves freezing the product, releasing the pressure, and then removing the ice by freeze drying or sublimation. Unlike dehydration using most traditional methods, in which water is evaporated using heat, the lyophilized product is of high quality, its original vitamins, proteins, other beneficial substances and the shape of the product are preserved as if it were the original product.
During the process, the material is cooled and vacuumed below its triple state point where solid, liquid and gas phases of the material can coexist (e.g. for water it is 0 deg. Celsius and 6/1000 of atmosphere pressure). The freeze-drying process should pass at lower than triple point temperature and pressure. The low temperature and pressure ensure high product processing quality, but it has relatively long processing time. The developed freeze-drying technology is appropriate method that preserves the quality of the product and saves processing time.
An SME from Latvia that is active in R&D solutions in the field of vacuum and cryogenic systems, has developed innovative freeze drying/sublimation equipment for freezing of different food raw materials allowing to make new types of high-quality food products for daily use as well as for specific uses. In cooperation with food-producing technologists, the company has developed and produced a series of specialised units for freezing/dewatering of different food raw materials. The company can offer a whole range of equipment to the food processing industry, including households and farms - from 5 kg to 300 kg.
The technology enables flexible delivery times from start of production to delivery to the customer and adaptation to the individual requirements. In addition, if the client has no place to put the sublimation equipment, it is possible that the company provides the client with the so-called production module that is easy portable mini manufacturing facility. The design of the module meets with all sanitary requirements.
The company is interested in the further development and adaptation of their equipment to the specific needs of other parties. The company is also interested in research cooperation within the framework of scientific and technology-oriented projects in vacuum and cryogenic technology fields.
Advantages & innovations
The advantages of this drying method are connected with the absence of exposure of the product to high temperatures it allows to obtain dry materials, preparations, products, etc. without losing their structural integrity and biological activity. Most proteins do not undergo denaturation and can be stored for a long time. • Products, when moisturised, restore their original properties. • In food production, a significant amount of nutrients are retained in technological processes, products retain their shape, flavour and colour. • Almost all products of plant and animal origin, fruits, herbs, berries, spices, coffee, as well as fish, meat and mushrooms can be freeze-dried. • Flexible delivery times of the requested equipment from start of production to delivery to the customer - up to 3 months. • Flexible production volumes and types of equipment, adaption to customer requirements. • Competitive in the market with high quality of the technology.
Stage of development
Already on the market
Contact / source: Enterprise Europe Network (europa.eu)
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