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Nuevo sistema de inactivación microbiana en alimentos mediante ultrasonidos y fluidos supercríticos


A Spanish university has developed a new system to inactivate microorganisms in food combining supercritical fluids and ultrasounds technologies. The system works under low temperatures and pressures allowing reduction of costs and time, and preservation of the overall sensory and nutritional properties of the food. The technology has been tested with real foods. Researchers are looking for companies to licensing the technology or to carrying out further developments..

Oferta: 11 ES 23D2 3NDB

Mas información: Instituto de Fomento de la Región de Murcia