®
OSMOFOOD
System presentation
Summarized description of the technology :
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Fine grinding of the raw meat
Addition of salt,nitrite,spices and flavors (extraction of
salt soluble proteins)
Forming into a thin continuous ribbon of a very consistent
thickness,packed between two films that allow to
transport the meat ribbon and optimise the exchange
with the osmotic solution
Immersion into dehydration osmotic bath during wich the
meat dries and get textured colored through nitrosation (
approximate duration: 3 hours )
Continuous exit of the dehydrated product. removal of
the film, cutting of the ribbon, and packaging of the slices
(under vacuum or modified atmosphere)
NB: the saturated osmotic solution (approximately +15%
of water) is concentrated under vacuum and recycled into
the osmotic installation
OSMOFOOD® SYSTEM (patended)
Grinded
Meat
Higher film roll
Set of rolling cylinders
To slicing and
packaging step
Used film roll
Circulation pump
Lower film roll
X
Osmotic dehydration bath
Evaporation/concentration system
Synoptic of a complete line (length 15 à 20
ml + finishing, assembling and packaging)
Scheme : osmotic deshydratation + flash
pasteurisation + rincing + solution
concentration
Vacuum
Steam
Evaporator
Condensed
steam
Fresh meat
Dried meat
Heat
éxchanger
Déhydration
Flash
pasteurisation
Cold water
rincing
Innovation
OSMOFOOD is the first really continuous process introduced in
the dried meat industry. OSMOFOOD achieves this thanks to:
 Two simple concepts:
Formation of a very thin meat ribbon between two films
 Counter-current osmotic dehydration
 Two clever processing choices:
Accurate portioning and progressive laminating
Selection of an osmotic solution that as only one
variable component (polyol with a high molecular weight
in order not to impregnate the meat ) and that is very
stable thermally,so that it can be safely evaporated under
vacuum for concentration.
Benefits of the technology
Osmofood provides a unique opportunity to increase the
valorization of low added value muscles and is applicable to all
meats (beef, pork, chicken, turkey, etc.)
Osmofood opens new niche markets for meat consumption
(snacking,luncheon meat...) and allows the creation of new and
innovative products with superior texture and flavor and
extended shelf life(AW<0.9)
Because Osmofood is a continuous process,inventories of
costly raw material are kept to a minimum level, and reacting
promptly to customer demand is greatly facilited. Osmofood
requires little manpower, and production costs – reduction are
low
Because it involves an osmotic process, Osmofood has a
decontamination effect (2 log reduction for Salmonella, Listeria
monocytogenes, E.coli ... to 5 log reduction with a final flash
heating in a warm osmotic solution)
Pilote for 120kg/h dried product
(entrance of meat)
Prototype processing line
Minced salted meat intoduction
Prototype processing line
Filling and ribbon extrusion device
Prototype processing line
Rolling Mill
Prototype processing line
End of line
Dried and restructured meat roll
SOME POSSIBILITIES OF PRODUCTS
Dried piece of meat grilled like flavoured or jerky meat
SOME POSSIBILITIES OF PRODUCTS
Peperoni or chorizo like garnish for pizza
SOME POSSIBILITIES OF PRODUCTS
Pork meat with vegetables
SOME POSSIBILITIES OF PRODUCTS
Red turkey meat rolled and coated with spices
SOME POSSIBILITIES OF PRODUCTS
Beef meat rolled with cheese
SOME POSSIBILITIES OF PRODUCTS
Catering component for
cold lunch
Catering componants for
hot dishes
Beef meat rolled and
stuffed with apricot,
prune, etc.
Meat roll stuffed with
vegetables
Snacks (eventually spiced)
Pork meat flavoured like
dried ham (20% of dried
ham trimming)
Industrial property
Patent :
Registered on 13th July 2001
Delivered on 16th Oct 2004 with n° A 235-b-9749 FR
This patent covers the process allowing to produce
continuous band of dried meat. The title is « Minced meat
transformation »
Extensions :
USA: A 235-B-9749-WO
Brazil: A 235-B9749-BR
Europe: EP 1406501 of 1st July 2002
Capacity of the prototype
production line
Complete line for producing 50 cm width X 2mm thin
meat band:
Expected
yield
Duration
(hours)
80 %
Production capacity /
hr
Fresh
weight
(kg)
Dried
weight
(kg)
1h
500
400
70 %
2h
250
175
65 %
2h15
180
120
60 %
3h30
143
85
55 %
4h30
110
60
Application
Cooked elaborated products
(rolled meat etc.)
Smooth product stable at chilling
temperature
very stable product (without
chilling)
Production cost
Production cost
(€/kg of dry product = 200 kg/h with a yield of 60%)
0,180 € /kg
Capital
allowances
Non meat matters
(paper + matitol impregmated)
0,267 € /kg
Manpower
(1,0 worker)
0,110 € /kg
Energy
0,031 € /kg
Maintenance (cleaning)
0,022 € /kg
TOTAL PRODUCTION COST
0,610 € /kg
Raw material
Raw material for which the process is known to be
validated
Meat all species :
Beef, pork, lamb
Poultry including palmipeds
Mix meat/vegetables (for some raw material)
Blending of trimming : slicing trimm : dried ham,
dried sausage, cooked ham, roast …
Raw material for which the process has to be firther
investigated
Fish
Vegetables
Mix meat / vegetables (for other raw material)
Microbiology
Decontamination with the basic process (cold drying 
15°C) on 3 pathogens (e.g. of turkey meat for a drying
yield of 58%)
5,0
4,5
3,5
4,5
4,0
4,0
3,0
3,5
3,5
2,5
2,5
Log(L. mono)
2,0 mono) SA
Log(L.
2,0
Log(L.
1,5 mono) SV
3,0
3,0
Log(St.aureus)
2,5
Log(St.aureus) SA
2,0
Log(St.aureus) SV
1,5
1,5
1,0
1,0
0,5
1,0
0,5
0,0
J-1
J0
J1
J7
J30
J60
0,5
0,0
0,0
J-1
J0
J1
J7
J30
J60
J-1
J0
J1
J7
J30
J60
Salmonella typhimurium
Listeria monocytogenes
Staphylococcus aureus
(reduction by 100 or 1 000
(reduction by 100 to 500)
(reduction by 10)
Under modified
atmosphere packaging
Under vacuum
packaging
Microbiology
Challenge test (Beef meat) (with a flash heating at
72°C during 2 min after the dehydration step) (E.Coli
O157:H7)
8
7
Log (E.coli)
6
5
4
3
2
1
0
D-1
D0
D1
D1 ((72° 2mn)
Days
D7 (72° 2mn)
D30 (72° 2mn)