Continuous industrial process of food ingredients with particles

 

DEVELOPMENT OF A NEW INDUSTRIAL METHOD OF CONTINUOUS PROCESSING OF FOOD INGREDIENTS WITH PARTICLES.

RIS3MUR PROGRAM.

AURUM decides to promote in April 2020 a new R&D project whose technological objective is to develop a new technology for the continuous hydration and precooking of legumes that improves the efficiency and sustainability of current processes.

Incorporating this process will provide the following operational advantages over current technology:

  • Drastically reduce process times.
  • Reduce water and energy consumption.
  • Improve the quality of the final product.

Project co-financed by the European Regional Development Fund (ERDF) and Instituto de Fomento de la Región de Murcia (INFO). A way to make Europe.