Mexico: They develop a process to make acocil flour
Frozen Crayfish
Mexico
Published May 14, 2022
Tridge summary
In order to boost the local economy, a technical process was developed to make acocil flour, a crustacean from freshwater and very similar to a small shrimp. Dr. Ana Nallely Cerón Ortiz, research professor at the National Technological Institute of Mexico (TecNM), Western campus of the State of Hidalgo, recently obtained the patent title for her innovation identified as "Protein powder obtained from Cambarellus montezumae and method to produce it" , before the Mexican Institute of Industrial Property (IMPI). The invention refers to the technical process of transforming the crustacean, to modify its fresh state into a powder derivative. "The species is endemic to our country, very similar to shrimp," said the researcher. The first technical problem that is solved in the process proposed by the professor of Engineering in Food Industries of TecNM, is the operating conditions necessary to maintain the nutritional value of the organism after its transformation, in addition to "establishing a method of innocuous alteration of the organism during dust development.
Original content
In order to boost the local economy, a technical process was developed to make acocil flour, a crustacean from freshwater and very similar to a small shrimp. Dr. Ana Nallely Cerón Ortiz, research professor at the National Technological Institute of Mexico (TecNM), Western campus of the State of Hidalgo, recently obtained the patent title for her innovation identified as "Protein powder obtained from Cambarellus montezumae and method to produce it" , before the Mexican Institute of Industrial Property (IMPI). The invention refers to the technical process of transforming the crustacean, to modify its fresh state to a powder derivative. "The species is endemic to our country, very similar to shrimp," said the researcher. The first technical problem that is solved in the process proposed by the professor of Engineering in Food Industries of the TecNM, are the operating conditions necessary to maintain the nutritional value of the organism after its transformation, in addition to ...
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