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Company name: Almabe Laboratories S.L.
Contact person: Miguel Martinez Blanco
Province: Murcia
Technical active ingredients from ARTICHOKE
Sector: Agri-food - Biotechnology
Subsector: Biotechnology
1. Obtaining artichoke flour from artichoke by-products:
1.1 Processes required
Dehydration
Milling
Screening
1.2. Quantity to be processed: 500 Tn per year, located in the season between March and May. At that time, by-products are generated on a daily basis.
2. Obtaining inulin extract from artichoke by-products.
2.1 Processes required
Drying at 60ºC
Milling
Extraction in reactor with agitation: 90ºC approx. 3 hours
Filtering and centrifuging
The solid fraction is atomized at 160ºC T input and 90ºC (Tº output)
The supernatant is evaporated under vacuum to recover more solids
2.2. Quantity to be processed: 500 Tn per year, located in the campaign between March and May. At that time, by-products are generated daily. Here the mass yield is lower than in processing 1 (approx. 6% yield). The split occurs in the reaction/extraction stage, where the extraction of the active ingredient takes place.
Technical cooperation
TECHNICAL COOPERATION
Processing of plant material from artichoke for its conditioning for the extraction of the active principles it contains.
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