Microwave and Infrared Processing Technology of Foods and Biomaterials

The test beds include facilities for lab-scale and pilot-scale process design and evaluation of microwave and infrared processing technologies, as well as combination processes, including different types of processing equipment, methodologies for evaluation and process intensification. It offers deep expertise in process design, development, evaluation and validation of alternative heating technologies, as well as feasibility studies as a techno-economical basis for decisions, e.g. before implementation and up-scaling of alternative technologies.

Examples:

•Testbed - microwave processing – several alternatives where microwave heating is used: pasteurisation, sterilisation, baking, drying, tempering, defrosting, blanching, as well as combined technologies. Also includes related measurement technologies for dielectric and thermo-physical properties. 

•Testbed - infrared processing – can be used for heat treatment of e.g. surface pasteurisation, baking/drying of thinner products, roasting, colouring, alternative (low fat) frying