MULTIDISCIPLINARY MULTIDISCIPLINARY

HIGH PRESSURE HIGH PRESSURE

TECHNOLOGY PLATFORM TECHNOLOGY PLATFORM
partnerships that generate future partnerships that generate future

The Technology Platforms of the University of Aveiro are informal

structures aiming for articulation of the expertise and infrastructures at

the University of Aveiro, directed to give integrated and multidisciplinary

solutions to societal challenges and specific requirements from the key

sectors of economy.

Mission
The Multidisciplinary High Pressure Technology Platform of University of
Aveiro aims to streamline and catalyze fundamental research and industrial
development by the application of high pressure technology.

Areas of intervention;
·· Food Products;
·· Biotechnology;
·· Pharmaceutical;
University of Aveiro
Campus Universitário de Santiago Research and
industrial development
3810-193 Aveiro, Portugal
·· Ceramics and new materials.
Tel.: +351 234 401 513
http://www.ua.pt/ptaltapressao
Services ptaltapressao@ua.pt
·· I&TD in consortium;
·· Technology transfer; More information
Coordinator: Jorge Manuel Alexandre Saraiva
·· Specialized training; Tel.: +351 963 261 653
·· Production for market testing; email: jorgesaraiva@ua.pt
Skype: jmalexsaraiva
·· Specialized services;
·· Applications in consortium of university – industry cooperation projects;
·· Cold isostatic pressing (CIP).
 High Pressure equipment Applications

The Multidisciplinary High Pressure Technology development and includes a range of high pressure
Platform of University of Aveiro is an international equipment from laboratory to industrial scale, suitable
excellence partner for industrial research and for diverse applications.

Sanitized marine products Crustacean meat extraction “Cold-boiled” eggs “Cold-boiled” eggs

Lab scale

What is high pressure processing (HPP)? ·· Preservation of the sensorial properties of the
It is a non-thermal storage method in which products product;
already sealed in their final packaging are subjected ·· Prevents or reduces the need for preservatives
to a high level of isostatic pressure (300-600 MPa/ and additives;
43,500-87,000 psi) transmitted by tap water. ·· Maintenance of product form and integrity;
·· Clean, natural and eco-friendly technology; Pilot-scale Industrial scale Cured ham pathogen-free Sliced ham with up to 90 days Raw-like fruit juices and Cold isostatic pressing
of shelf-life smoothies
What are the advantages of high pressure ·· Processing can be performed in the final
processing (HPP)? packaging, thus avoiding recontaminations;
·· Microbial inactivation; ·· No by-products or industrial-waste; Recent cooperation projects Food Products Biotechnology
·· Shelf-life extension; ·· New innovative proposals as competitive ·· ValorMar – Integral valorization of marine resources: potential, ·· Cold pasteurization; ·· Cold extraction of natural products;
·· Maintenance of the nutritional value of the product; advantage. technological innovation and new applications, co-promotion ·· Development of new food products; ·· Reduction of protein allergenicity;
31 entities, led by Sonae MC; ·· Pressure assisted Thermal Sterilization (PATS); ·· Biomaterials disinfection;
·· ALGAVALUE – By-products valorization of the biotechnological ·· Crustacean meat extraction, mollusk shucking and ·· Modulation of enzymatic and microbial activity;
process of squalene and DHA production by the microalga sanitizing of marine products; ·· Modulation of microorganisms metabolic profile;
Evolution of the number of industrial production equipment Aurantiochytrium sp., co-promotion with Depsiextracta Tecnologias ·· Shelf-life extension; ·· New fermentative processes and enzymatic
Biológicas, Lda; ·· Cold gelling; catalysis under high pressure;
·· FRESHMEAT_AP – Fresh Meat with extended shelf-life and greater ·· New textures. ·· New properties of macromolecules (e.g., cellulose
microbiological safety, using High Pressure (HP) Technology, for paper with improved properties);
Number of Total vessel

Sea food
Dairy
3%
machines
500
volume (L)
100.000 co-promotion with ICM (Indústria de Carnes do Minho) and Central Pharmaceutical ·· Chemical synthesis under pressure;
10%
Ready meals
450 90.000 Carnes, Primor Group; ·· Enhancement of therapeutic proteins activity by ·· Simulation of seabed conditions.
4%
400 80.000 ·· NOVELTEC – Development of new technologies to support the directed folding;
Fruits and vegetables
30%
350 70.000
creation of innovative products, co-promotion with 12 entities, including ·· Vaccine enhancement.
60.000
300
Pascoal e Filhos; Derovo; Ernesto Morgado, led by Frulact-Indústria
250 50.000
Agro-Alimentar, S.A.; Ceramics and new materials
Meat products 200 40.000
28%
30.000
·· Primor_AP – New delicatessen products with extended shel-life and ·· Cold isostatic pressing (CIP);
150

100 20.000
healthier, using High Pressure (HP) Technology, co-promotion with ·· Development of new materials of high density and
50 10.000 Primor Charcutaria - PRIMA, S.A. low porosity.
Juices and beverages
25% 0 0
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