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food Marketing & Technology 6/2021

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Please find numerous articles, product news and interesting event reports relevant to the food industry in this latest issue. This trade magazine is published in English only.

Processing Smart sensor

Processing Smart sensor solutions for fully automated CIP systems The product now is ready to be filled in sterile tanks. It goes without saying that from now on hygiene and a clean environment are crucial. This requires efficient cleaning cycles at both ends. Now, absolutely tight sensors in hygienic design with stainless steel housings and IP 69 protection or even protTect+ will pay off. Manufacturers of oat milk products have an interest in saving water and energy, because they want to live their claim of sustainable alternatives. Fully automated CIP system are always the first option. Whereas they allow for a flexible number of tanks, they require reliable parameter monitoring according to Sinner’s circle. PF20H calorimetric flow sensor measuring flow velocity together with CombiLyz AFI inductive conductivity sensor suffice for easy solutions. They ensure safe cleaning cycles at fast changing phases. Faster temperature measurements of PT20H and more accurate flow measurement with PF75H magnetic inductive flow meter improve such installations and further reduce water and energy consumption while saving time in parallel. Sustainable manufacture of high-quality products at high safety level always implicates a successfully implemented hygienic plant design. The Baumer Hygienic Connection (BHC) with hygienic process adapters allows for top-level integration by front-flush sensor installation. The exchangeable O-ring seal directly within the process and protected by its fix center position, together with the clamp connection for steady pressure form the perfect process connection. Easy to weld in the tank, this process connection allows for fast cleaning free from any residues. Installed in pipelines, the process connection is capable of fast changing phases and helps minimize product loss, the use of detergents as well as water consumption. Many of the components used in oat milk production are also used in other F&B processes. Oat milk is reputed to be a highly nutritious product, reason why it calls for stringent hygiene concepts as protection against microbiological impairments. The different phases of solid, pulpy and liquid texture require flexible measurement technology, particularly in filling and limit level monitoring. These processes operate on very precise parameters and depend on tight control. So, it is not a coincidence that Baumer has been a reliable partner ever since the beginning of successful production and international marketing of oat milk products thanks to smart solutions for safe production - even when being that demanding. fmt 26 food Marketing & Technology • December 2021

Processing Injecting Value Into the Seafood Sector Injecting brine into meat products such as cured bacon is crucial for consistency of distribution, quality and yields for food manufacturers. Now the seafood industry can also take advantage of this precise technique for locking in flavor and ensuring a longer shelf life for seafood products. Leading technology provider GEA Food Solutions has launched automated injection systems suitable for the hygienic handling of a variety of fish, including cod fillets, salmon and mackerel. Configuration of the needle pattern can be adapted according to species, whether injecting brine, marinating or flavoring products. There are multiple reasons for injecting fish with brine, most important is the need to ensure product safety especially for ready-toeat products. Brines include salts and additives that help to inhibit bacterial growth, such as listeria, and to extend the product’s shelf life and flavor to make sure that it arrives with the consumer in perfect condition. If fish is dried & smoked, it will lose weight in the process. Adding brine before smoking ensures that the product remains succulent, with less protein loss, while it absorbs the characteristic smoked flavors. GEA’s 2mm injection concepts such as the MultiJector introduce brine in a high-density injection pattern, combined with the right injection pressure, avoiding injection points becoming saturated which can cause the brine to leak out. A higher density of needles allows less brine per needle to be injected at a lower pressure. It also means reduced downtime spent cleaning the equipment and surrounding environment. Senior product sales manager for GEA, Bjarne Lyngø, explains that a tight needle pattern, in combination with immediate post-injection handling such as shaking or vibration, helps close needle marks while the brine is more easily absorbed by the fish, improving the flavor. He says: “On a MultiJector for example there are 792 very fine hypodermic needles 2mm in diameter. With lower pump pressure the marks are not visible, and you have no separation in the meat. After injection we use high frequency shaking technology for better penetration of the ingredients and flavors being added to the fish. The protein and brine ingredients are activated which means there is less drip and less deterioration of the product.” For good vibrating the GEA MultiShaker is the market leader. Shaking the fish food Marketing & Technology • December 2021 27

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