Notre NOUVEAU catalogue de formations 2022 est disponible ! Découvrez le chauffage ohmique en vidéo ! Une technologie douce et innovante pour préserver les qualités organoleptiques et nutritionnelles de vos proCap Protéines Challenge : un concours à destination des étudiants pour innover autour des protéines végétalesVos idées comptent pour nous ! Contribuez au programme des actions collectives du CTCPA !Maison Le Goff, une biscuiterie engagée et responsable que le CTCPA est fier d’accompagner !Le CTCPA accompagne SERVAIR dans la sécurisation de plats préparés par le chef François ADAMSKI destinés à partir en mission spatiale !Le CTCPA vous accompagne en stérilisation et pasteurisation !Le CTCPA accompagne LES TOQUES Concept dans la mise en place de leurs recettes de chefs en bocaux !Le CTCPA accompagne les start-up, TPE et créateurs dans la construction de leurs projets !Flunch Traiteur réintroduit le geste restaurateur en internalisant la cuisson des viandes de ses plateaux repas à l’aide du CTCPA ! (Région lilloise)
Maison Le Goff, une biscuiterie engagée et responsable que le CTCPA est fier d’accompagner !
Le CTCPA accompagne SERVAIR dans la sécurisation de plats préparés par le chef François ADAMSKI destinés à partir en mission spatiale !

Ohmic heating for sterilization or pasteurization of fragile products, pumpable or in pieces, acid or non-acid.

As the 2005-2010 leader of the European project (NOVEL Q) for ohmic heating, the CTCPA has been developing its expertise in this area for more than 15 years.

Since 2007, 13 companies followed the CTCPA in testing technical and economical feasibility of ohmic heating, going, for certain companies, as far as industrial advice, implantation and start up (see industrialization service).

Thanks to two pilot equipment plants (a vertical pilot in Amiens, and a horizontal pilot in Avignon), the CTCPA is in a position to realize numerous tests on your formulas and on aseptic packaging of your products.

 

Pulsed light - High density energy pulsed light used to decontaminate the surface of products and food packaging

For fifteen years, the CTCPA has been working on the uses of pulsed light in food processing. Thus, the CTCPA has acquired a rich experience in this athermic tehcnology.
Thanks to our partnership with French and European equipment suppliers ans many private, confidential projects, the CTCPA has contributed to the qualification of the installation of this tehcnology in the food industry and in packaging.

 

 

High pressure is a gentle technology that opens new opportunities for products.

Following a project initiated in 2005 with dried duck fillet (magret), the CTCPA, in partnership with other industries, began many research programs on high pressures.
At the end of 2009, the CTCPA launched a High Pressure Unit (UHP) with Oniris which was financed by the DGER (Ministry of Agriculture) for three years of joint research programs.
Also debuted was a thesis, Cifre, ti study the potentiel of high pressure for sustainable formulation of meat-based products.
These projects are closely followed by companies in the meat industry.

 


 

Ask for our "Book" on high pressure

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