SISTEMA DE PRETRATAMIENTO DE ADITIVOS ALIMENTARIOS

Abstract

Food additives are ingredients added to food in order to increase their security, nutritious value or qualities. In many cases, the additives are provided as tablets, each of which contains the precise dose of additives and salt for each container. When the compression of the ingredients is not possible, the dry dosing process is replaced by a liquid dosing process in which the additives are dissolved in water (control liquid) and they are provided by a waterfall as the container passes through. This liquid dosing process displays sundry disadvantages: incorrect doses, insoluble ingredients, contamination of the control liquid, etc... The main goal of the project is the research and development of a new process: conditioning the food additives is such a way that could allow the compression of those mixtures of additives that cannot be currently compressed. After a year since the project kicked off, the mechanisms, fundamental parameters and optimal values of the preparation processes have been defined. Currently, a laboratory prototype is being tested. This prototype, with 5 kg capacity, integrates all the conditioning processes previously studied. Keywords: Additives, Food, Compression, Pills