FOOD PROCESSING TECHNOLOGIES. |
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Tomato processing.Normally Tomato paste at 30/32°Brix
Hot Break type is being pumped from aseptic storage
tanks or from 200 L aseptic bags-in-drums
into the first mix tank.
Drinkable/softened water is being added in a
volume such to reduce the solids content down
at 15 –16 °Brix. Soon after vinegar
one or two types of liquid sugar (glucose or fructose) shall be
added into the first mix tank according to volumes
specified by the recipe. Cold mix now at
about 25-35°C for 5 minutes then add
spices and essential oils according to the recipe and
mix again for 5 minutes. Makes a second batch
while discharging from first mix tank. The
process can be made a continuous blending process
but it requires complicated controls and in
consideration of costs involved it might be convenient only
for large processing capacities. The final mixture
(ketchup) can now be pumped through a tube-in-tube
heat exchanger in order to be heated up to 77-87°C,
temperature control and diversion line shall be provided
in case this temperature is not obtained, only when
set temperature is reached ketchup will go through the
homogenizer or high shear mill performing at
least 180 – 200 bar working pressure. After the homogenization
process ketchup shall be pasteurized at
99-104°C into a tube-in-tube heat exchanger or by
steam injection device, in both cases temperature control and diversion
line shall be provided in order to make sure that the set temperature has
been obtained. Pasteurized ketchup shall now be desaerate into an under vacuum deaerator from which product will come out at about 87-93°C ready for hot fill into the final container (glass bottles, plastic bottles, aluminum bags, etc). If the chosen
container for final product cannot be hot filled at
87-93°C cold filling process shall then be used. In
this case ketchup from deaerator shall be
cooled down at 32-37°C by an aseptic
tube-in-tube heat exchanger then pumped to the “clean
room” for filling into the appropriate
containers. It is recommended that all
heat exchangers are made of special stainless steel
of titanium alloy or high molybdenum content due to the
severe corrosion properties of the ketchup. There are a lot
of different recipes for ketchup, we can
provide custom made recipes to its clients according
to the taste of consumers of that particular market. FILLING OF PLASTIC CONTAINERS provided with dispenser Two containers are
normally available for (a) mono layer polyester containers, cheaper,
but cannot accept filling temperatures higher
than 75°C; (b) multi layer polyester/polypropylene
containers, more expensive, but performing
better filling temperature up to 95°C and
providing better oxygen barrier particularly if mould with
an intermediate layer of EVAL. In case of
containers (a) i.e. mono layer polyester, is not possible to
pasteurize the container thus chemical preservatives
shall be added to the product in order to have reasonable long
shelf live. In any case, being such type of container permeable
to oxygen the product gets a color degradation very rapidly thus
at the end the product’s shelf live is reduced at 5 – 6 months
only. In case of containers (b) i.e.
multi layer polyester / polypropylene, it is possible to hot fill the
product at 90°C while the better oxygen barrier provided
by such types of containers allows a shelf life up to 18 months
without adding any preservative. Furthermore, whenever
production volume exceed 5 millions pieces it will be very
convenient to manufacture such plastic bottles at the plant
itself directly from the polypropylene granulate. Equipment
for production of plastic bottles is not really
very expensive. kinds of plastic In case of ketchup hot
fill at 90°C into the appropriate plastic bottles, it is
recommended that full bottles are hold at about 80 –
85°C for 7 – 8 minutes into a tunnel then
cooled at 45°C and dried ready for labeling and/or final
packaging Fruit
processing. We supply complete technology
lines for processing of all kinds of fruits as
Apples,Peaches,Nectarines,Oranges,Strawberrys etc.Also various types of final
products are available. You have to know capacity of
required processing machinery and what will be final
product,packing-glass,paper,PE,PET etc. Vegetable processing. Blanching,Cooking and Cooling
lines. Frozen vegetables mixing. French Fries lines. Potato Chips lines. Fresh vegetables preparation. Vegetables puree and Carrot
juice production lines. Milk processing. Complete plants for processing of milk with outputs: -Dried Milk Powder -Butter -Dried Whey -Cheese -Kasein -Whey Cheese Bakeries. Complete bakeries for all kind
of bakering products. Your inquiries go here. |
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