Volume and Weight Reduction Method for Intermediate Moisture Ration Components and Snacks

Award Information
Agency:
Department of Defense
Branch
Army
Amount:
$148,286.00
Award Year:
2011
Program:
SBIR
Phase:
Phase I
Contract:
W911QY-11-P-0288
Award Id:
n/a
Agency Tracking Number:
A111-046-0234
Solicitation Year:
2011
Solicitation Topic Code:
A11-046
Solicitation Number:
2011.1
Small Business Information
10326 E. Mark LN, Scottsdale, AZ, -
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
828196936
Principal Investigator:
Roberto Capodieci
President
(630) 460-3551
rcapodieci@mindspring.com
Business Contact:
Roberto Capodieci
President
(480) 419-7149
rcapodieci@mindspring.com
Research Institute:
Stub




Abstract
The need to develop an alternative technology to those that dominate the snack food industry has become apparent over the last decade. Quality, nutrition, functionality, health considerations articulated by the consumers coupled to efficiency, low energy requirements, low asset base, small process footprint, etc. highly desired by manufacturers have constantly reinforced this need stimulating few innovative minds. The same expectations raised for the commercially distributed products have been also expressed, with some specific variations on the theme, within the field of combat rations. In this latter regard, portability along with enhanced nutrition, functionality, convenience, palatability and producibility are being considered essential to manufacture shelf stable products that must enable the individual soldier to perform assigned missions and survive battlefield threats even when dispersed in remote locations and under extreme climatic conditions. Ultrasonic Agglomeration is a powerful alternative to the conventional technologies such as bar line, extrusion, oven baking and simple compression since it allows a mixture of low/intermediate moisture ingredients from any of the six groups of the Food Pyramid, to be rapidly agglomerated into a complex tridimensional shape of desirable density, palatability and nutritiousness.

* information listed above is at the time of submission.

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