Commercial Drying Technology for Foods and Food Ingredients (T

Report
REV Dehydration:
Commercial Drying
Technology for Foods and
Food Ingredients
Company
Radiant Energy Vacuum (“REV”) Dehydration Technology
Vancouver-based industrial technology
company, UBC spin-off
Proprietary method of drying food, bulk
liquids, biological and pharmaceutical
materials
Method
Radiant Energy Vacuum (“REV”)
Microwave energy under vacuum
enables high-speed, low temperature
drying above or below freezing point
Preserve nutritional value, bioactivity,
flavor, color, texture better than high
temperature methods such as spray or
air drying
Target to replace conventional drying
for sensitive materials and enable new
dry products
REV Technology
Technology Overview
REV technology applies microwave energy under
vacuum for high-speed drying at low temperatures
Key discoveries:
1. Methods of distributing a microwave field to avoid
plasma discharge in vacuum.
2. Means of achieving reliable, homogeneous
dehydration across a large load.
3. Continuous processing.
REV Technology
Targeted Advantages
Faster
Continuous
Better
Dry in minutes or hours versus days,
for reduced capital costs
Reduces labour & energy, easily
automated
Most economical way to dry
temperature sensitive products and
retain quality, such as biological
activity, nutrients, colour, solubility,
etc.
Puffing
Steam & air bubbles inside
material can expand & create
puffed structure.
If material is dehydrated until
rigid, expansion will be retained
Example: flour & water dough
balls.
Cross-section of REV Dough Ball
cm
REV Technology Platforms
Functionality
Positioned to Compete
in Broad Markets
Market
Segments
Dehydrates pieces of solid
Low-fat snacks
Functional foods
nutraREV™
Platform
food
Continuous, tumble drying
Nutraceuticals
Pet food
Baby food
Dried fruits,
vegetables, herbs
Dried meats
Probiotics
Food cultures
Proteins
Pharmaceuticals
Enzymes
Bulk food
powderREV™
Below freezing
Converts bulk frozen
material to dry powder
Rapid, continuous freeze
drying
quantaREV™
Above freezing
Dries pastes, gels, liquids,
or particulates
Continuous belt drying
Fruit pomace
Concentrates
Ingredients
Protein
suspensions
MIVAP™
High-speed, low temperature
drying of purees in trays
Meat purees
Fruit slices
Pomace
Encapsulated
enzymes
TM
nutraREV for
Dehydration of berries, herbs,
meats, vegetable pieces, etc.
www.enwave.net | TSX-V: ENW | FSE: E4U
nutraREV™ Technology
1.8 kW lab-scale machine
nutraREV™ Technology
Dried “Puffed” Blueberries
Fresh
blueberry
nutraREV
dried,
puffed
blueberry
nutraREV™ Technology
Production of biological powders
Kale
Blueberry
Carrot
Cranberry
nutraREV™ Technology
nutraREV™ dried products show similar or better nutrition
retention than freeze dried:
Product
Fresh
frozen
Air Dried
nutraREV
™
Freeze Dry
Vitamin A (μg)
Carrot
1500
1150
1280
1380
Vitamin C (μg)
Carrot
450
150
400
450
Anthocyanins (mg)
Blueberry
5.3
2.0
5.0
5.2
Phenolics (mg)
Blueberry
35.5
21.5
33.5
24.5
Antioxidants (TBARS)
Blueberry
32
20
23
23
Data is per grams of solids.
* Sources: Durance et al. 2001 US Patent 6,312,745: Lin et al. 1998. Food Res. International 31:111.
nutraREV™ Technology
Four Basket 20 kW pilot-scale
machine
nutraREV Dehydration for production of
biological powders.
Kale
Blueberry
Carrot
Cranberry
powderREVTM for Rapid,
Bulk Powder Freeze Drying
www.enwave.net | TSX-V: ENW | FSE: E4U
powderREV™
Processing biological materials in bulk
Converts frozen liquids, purees, or
solids into dried powder
Collaboration project with Danisco AS,
dominant global supplier of freeze
dried food cultures & probiotics
Successful prototype test completed
March 2010
Delivery target for continuous pilot
machine in Q2 2011
quantaREV™
Potential large-scale continuous vacuum bed-drying
quantaREV™
New REV design for continuous large scale vacuum drying
Modular design and belt conveyor allows very large scale
processing of liquids, pastes, or solids
Proprietary microwave design minimizes costs and prevents
arcing
Extends REV potential into larger volume product areas:
Fruits & vegetables
Proteins (soy, canola, milk, eggs, plasma)
Meat purees
Enzymes (detergents, bio fuels, rubber, beer, spirits)
EnWave to establish exclusive collaborations with market
leaders to broaden market acceptance of quantaREV™
MIVAP:
Tray-based REV
Dehydration
MIVAP for Purees
180 kW MIVAP for drying chicken meat puree - installed in France
Feed pump & hopper for puree
Automatic Tray Washing and Storage
High-speed, low temperature drying of purees; dried and ground.
TM
TM
bioREV & freezeREV for
Pharmaceutical Dehydration
www.enwave.net | TSX-V: ENW | FSE: E4U
16 REV Patents
Strong Intellectual Property
Base patents (8) issued to University of BC, EnWave has
exclusive global rights to their use. Company has been filing
its own patents since 2008
Includes two issued Canadian patent for REV drying of gels,
pastes and foams containing bioactive ingredients, also filed
in US, EU, Australia, China, HK, and India, etc.
MIVAP US Patents
nutraREV™ and powderREV™ equipment patents filed by
EnWave and pending in major jurisdictions around the world
Commercial Progression
Technology Development Targets as of October 2010
REV Technology
Patents filed ,
issued or
pending
Conceptual
prototype
stage
Pilot
development
stage
Commercial
development
stage (1)
nutraREV™
Multi-national
collaboration
partners
Nestlé & Bimbo
powderREV™
9 to 12
months (2)
Danisco
quantaREV™
12 to 18
months
Grimmway
MIVAP™
(1)
(2)
(3)
N/A
Commercial machine with dried capacity of up to 100 Kilo per hour sold to CAL-SAN
Expected time required to complete pilot machine testing, Danisco licence agreement and secure first commercial
machine order for delivery in first half of 2012
FDA GMP regulatory approvals required for therapeutic pharmaceutical applications
Contact Details
Contact Us
Tim Durance
John McNicol
Chairman & Co-CEO
President & Co-CEO
Phone: (604) 822-4425
Cell: (604) 319-8404
Phone: (604) 603-2959
Email: tdurance@enwave.net
Email: john.mcnicol@enwave.net

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