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Food Technologies

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Agrocalage: Development of cushioning materials derived from agro-regional resources
 20 Fév 2013

Since 2009,CELABOR is involved in the project Agrocalage to develop new cushioning materials derived from agricultural resources.
Agrocalage, it’s…
… An Interreg IV project
European cross-border cooperation program that aims to strengthen economic and social exchanges between Nord-Pas de Calais, Champagne-Ardenne and Picardy in France, and Wallonia and Flanders in Belgium.
…Two partners
CELABOR (Wallonia) and l’Ecole Supérieure d’Ingénieurs de Reims (France).
… An initial problem
Border regionsof Wallonia and the French Ardennes are characterized by 'traditional' industries requiring an economic transformation. New activities, such as plastics, effectively contribute to the diversification of the industrial base.
... Read more

Analysis of short natural fibres for composite materials
 15 Jan 2013

In the context of the CILAB project, supported by the Walloon Region and FEDER, Celabor had already acquired two devices based on image analysis to be able to characterize the granulometry and morphology of natural fibres used as reinforcement of polymers in the injection and extrusion processes. Every device having its own limits as far as fibre dimensions are concerned, Celabor has just purchased a 3rd system, the brand new Occhio analyser based on the scanning principle (Scan600). This device will be complementary to the 500Nano system and will allow a better knowledge of the longest fibres thanks ... Read more

SOLAPACK : new project on preventing the migration of critical substances from the packaging into foodstuff
 16 Nov 2012

SoLaPack is an acronym for Sorption Layers for paperbased Packaging materials. The project has started in May 2012.

The objective of this CORNET project is the development of concepts to ensure that critical substances cannot migrate in to the packaged food. Therefore sorption materials have to be incorporated into coating formulations to selectively sorb benzophenone, bisphenol A, phthalates and mineral oil from inks, varnishes, adhesive and recovered paper. A coating on the product side should prevent the contamination of food by migration of these substances, so that the critical values are not exceeded.

There are several steps in this project: characterisation ... Read more

New subcritical water extraction pilot
 04 Oct 2012

CELABOR recently acquired a unique equipment, used to extract solids with pressurized superheated liquids up to 200°C and 250 bars.
This allows for a significant reduction of the extraction time and the volume of solvent needed for the extraction.
One of the main goals of this installation is subcritical water extraction, i.e. liquid water heated at more than 100°C under pressure.
In addition to improved efficiency, water can sometimes substitute for solvent such as ethanol, with a significant improvement in terms of costs and explosion hazards.
First tests show that the treatment of vegetal matter done ... Read more

CELABOR at the EMPACK Brussels 2012
 04 Sept 2012

Like every year, CELABOR will participate in the EMPACK Brussels fair in 2012. The Empack is the biggest packaging fair in Belgium.
Come visit us on our stand H042 on September 26th and 27th! You can order a free pass here.

The Empack fair showcases all the trends and new packaging solutions. This year, the emphasis is put on two themes:
- Innovation: all the new products, services and applications with an added value for the packaging process.
- Ecopack: an overview of sustainable packaging solutions.

This is also the occasion to go to the ‘learnShops’; ... Read more

Accelerated aging study and measure of dissolved and gaseous oxygen
 13 Août 2012

In order to maintain and control quality and shelf-life of foodstuff, it is vital to quantify the impact of oxygen on the reactions responsible for oxidative aging. Therefore, CELABOR has acquired 2 new equipments as part of the Micropack project, which is supported by Wallonia and Feder.

The first equipment is used to measure partial oxygen pressure in packed foodstuff. The measurement is non-destructive and uses optical sensors linked to an optical fibre measuring oxygen. This technique is based on the fluorescent quenching principle. This allows for ... Read more

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